America's Test Kitchen

Bridget and Julia unlock the secrets to Simple Stovetop Macaroni and Cheese. Dan explains the proper way to use a whisk. Then Adam reveals his top pick for large saucepans. Next, Becky makes the perfect Turkey Meatloaf. Finally, Lisa reviews lid holders.

Bridget and Julia prepare Pad Thai. Tasting expert Jack Bishop conducts a tasting of coconut milk. Next, gadget critic Lisa McManus reviews electric kettles. And finally, test cook Elle Simone makes Panang beef curry.

Bridget and Julia teach viewers how to make the ultimate Beef Tenderloin with Smoky Potatoes and Persillade Relish. Jack challenges Bridget to a turkey tasting. Lisa reviews fat separators, and then Dan makes Turkey Breast en Cocotte with Pan Gravy.

Dan makes Bridget an Italian classic-Porchetta. Next, Jack challenges Julia to a tasting of ricotta. Lisa reviews wine coolers, and Erin uncovers the secrets to Parmesan Farrotto.

Modern Weeknight Meals Becky makes Bridget the perfect One-Hour Broiled Chicken and Pan Sauce. In the Equipment Corner, Adam reviews blenders, and then Tim wraps up the episode by making Julia the ultimate Modern Cauliflower Gratin.

Becky makes Julia the ultimate Vegan Pinto Bean-Beet Burger, Jack challenges Bridget to a tasting of vegan mayo, and Lisa reviews spiralizers. Finally, Elle makes perfect Buffalo Cauliflower Bites.

Erin and Bridget make the ultimate Apple Strudel. In the Equipment Corner, Adam reveals his top pick for Bundt Pans, and then Julia and Bridget uncover the secrets to the perfect Cider-Glazed Apple Bundt Cake.

Dan and Julia make Chicken Bouillabaisse, Jack challenges Bridget to a tasting of cinnamon, and then Julia and Bridget uncover the secrets to Avgolemono.

Becky makes Julia speedy Farmhouse Chicken Noodle Soup in the pressure cooker. Then, Jack challenges Bridget to a tasting of Gruyere. Next, Dan reveals the science behind pressure cookers. Finally, Elle makes Bridget the perfect Pressure-Cooker Pot Roast.

Julia and Bridget demonstrate the ultimate Italian-Style Turkey Meatballs. Adam reviews dry storage containers in the equipment corner. Next, Dan reveals the science behind kale’s unique flavor. Finally, Becky makes Julia the perfect Kale Caesar Salad.

Bridget and Julia uncover how to make the perfect Linguine allo Scoglio. Adam reveals his top pick for manual pasta machines. TLisa reviews restaurant tools that every home cook should use. Finally, Becky makes Bridget Tuscan Shrimp and Beans.

Hosts Bridget Lancaster and Julia Collin Davison prepare tamales with a red chile chicken filling. Finally, test cook Dan Souza makes Julia chorizo and potato tacos.

Dan makes Bridget the ultimate Olive Oil Cake. Finally, Julia and Bridget uncover the secrets to making foolproof Baklava at home.

Julia and Bridget prepare crispy pan-fried chicken cutlets. Then, Adam reveals his top pick for santoku knives. Finally, Keith makes Bridget miso-marinated salmon.

Bridget and Julia uncover the secrets to making foolproof Eggs Benedict at home. Next, Adam reveals his top pick for espresso machines. Finally, Dan makes Julia a show-stopping German Pancake.

Hosts Julia Collin Davison and Bridget Lancaster prepare three-cup chicken. Then, tasting expert Jack Bishop conducts a tasting of firm tofu. Next, test cook Keith Dresser makes Bridget a refreshing dish of smashed cucumbers.

Dan makes Bridget foolproof Swordfish Skewers with Tomato-Scallion Caponata on the grill. Next, Jack challenges Julia to a tasting of Feta. Finally, Becky makes Julia a vibrant Mediterranean favorite—Egyptian Barley Salad.

Dan makes Julia perfect Grill-Smoked and Herb-Rubbed Flat Iron Steaks. Then, Jack challenges Bridget to a tasting of Mascarpone. Then, Dan explains the science of salting. Finally, Elle makes Bridget the ultimate Fresh Fruit Tart.

Hosts Julia Collin Davison and Bridget Lancaster prepare gai yang. Then, tasting expert Jack Bishop conducts a tasting of tahini. Next, gadget critic Lisa McManus reviews grill tongs. And finally, test cook Dan Souza makes Bridget arayes.

Julia and Bridget uncover the secrets to making perfect Pan- Seared Thick-Cut Boneless Pork Chops. Then, Jack challenges Julia to a tasting of white wine vinegar. Finally, Keith makes Bridget foolproof Corn Fritters.

Hosts Bridget Lancaster and Julia Collin Davison make Chinese-style barbecued pork. Then, equipment expert Adam Ried reveals his top picks for wire racks and rimmed baking sheets. Finally, test cook Dan Souza makes Julia mapo tofu.

Dan makes Julia perfect Spice-Rubbed Chicken Drumsticks on the grill. Then, Adam reveals his top pick for Baking Peels. Finally, Erin makes Bridget the ultimate New England Baked Beans.

Bridget and Julia demonstrate the best weeknight Tagliatelle with Bolognese Sauce. Jack challenges Bridget to a tasting of crushed tomatoes. Dan explains why you can’t overcook mushrooms. Finally, Becky makes Julia the ultimate Meatless “Meat” Sauce.

Julia and Bridget uncover the secrets to the most decadent bar cookie recipe—Millionaire’s Shortbread. Then, Adam reveals his top pick for serrated knives. Finally, Elle makes Bridget the ultimate Gateau Breton with Apricot Filling.

Julia and Bridget uncover the secrets to making the ultimate Pub-Style Steak and Ale Pie at home. Then, Adam reveals his top pick for knife blocks. Finally, Keith makes Bridget perfect Boston Brown Bread.

Happy holidays! Join the America's Test Kitchen cast as they share their favorite holiday recipes and memories.