America's Test Kitchen

Elle makes Bridget the ultimate Deviled Pork Chops. Jack challenges Julia to a tasting of dark chocolate chips, and Lisa reviews kids’ oven mitts. Dan reveals the science behind non-Newtonian fluids, and Lan Lam makes the perfect Thick-Cut Oven Fries.

Bridget and Julia uncover the secrets to making Foolproof All-Butter Pie Dough and Chocolate Cream Pie, and Jack challenges Bridget to a tasting of cocoa powder. Finally, Elle makes Julia a decadent Dark Chocolate Fudge Sauce.

Julia and Bridget unlock the secrets to the ultimate Roast Chicken with Warm Bread Salad. Next, Jack challenges Julia to a tasting of white miso. Finally, Elle teaches Bridget how to make Skillet-Roasted Brussels Sprouts with Chile, Peanuts, and Mint.

Julia and Bridget unlock the secrets to making a Chinese classic at home: Flat Hand-Pulled Noodles with Chili Oil Vinaigrette. Next, Adam reveals his top pick for meat cleavers, and Dan makes Julia the ultimate Chinese-Style Barbecued Spareribs.

Dan makes Julia a festive recipe for Easy Holiday Sugar Cookies. Adam reveals his top pick for parchment paper, and Lisa reviews silicone baking mats. Lan Lam then makes Bridget the Best Lemon Bars.

Bridget and Julia uncover the secrets to the ultimate Braised Brisket with Pomegranate, Cumin, and Cilantro. In the Equipment Corner, Adam reviews his top pick for twist corkscrews. Finally, Dan makes a decadent Duchess Potato Casserole.

Dan makes Bridget Sous Vide Seared Steaks. Adam then reviews his top pick for sous vide machines, and Elle makes a show stopping sous vide staple: Soft-Poached Eggs.

Becky and Julia make Indoor Pulled Chicken with Tangy Barbecue Sauce. Jack challenges Bridget to a tasting of basmati rice, Lisa reviews the gadgets you didn’t know you needed, and Erin unlocks the secrets to making Ultimate Flaky Buttermilk Biscuits.

Julia and Bridget uncover the secrets to Hearty Beef Stew. Adam reveals his top pick for glass baking dishes, and Dan explains the science behind the sound and flavor of food. Finally, Julia and Bridget make Cod Baked in Foil with Leeks and Carrots.

Bridget and Julia unlock the secrets to making Crispy Tacos and Lisa reviews fire extinguishers. Dan then gives a demonstration of fast-freezing liquid nitrogen, and Erin makes the perfect Roasted Poblano and Black Bean Enchiladas for Bridget.

Dan makes Bridget the quickest One-Hour Pizza. Adam reveals his top pick for baking stones and steels, and Lisa reviews under-appliance dusters. Then, Julia and Elle unlock the secrets to the ultimate Beef Short Rib Ragu.

Julia and Bridget uncover the secrets to the best Coffee Cake with Pecan-Cinnamon Streusel. Jack challenges Julia to a tasting of crunchy peanut butter. Lisa gives a roundup of smart gadgets, and Keith makes Bridget a foolproof Broccoli and Feta Frittata.

Becky makes Julia the perfect Roasted Whole Side of Salmon. Jack challenges Bridget to a tumeric tasting, Lisa reviews kids’ vegetable peelers, and Dan explains the magic of emulsions. Finally, Dan makes the best recipe for Buttery Spring Vegetables.

Dan and Julia teach viewers how to make Braised Oxtails with White Beans, Tomatoes, and Aleppo Pepper. Then, Adam reveals his top pick for Dutch ovens, and Becky makes Bridget foolproof Fava Beans with Artichokes, Asparagus, and Peas.

Becky makes Julia a Brazilian classic: Shrimp and Fish Stew. Then, Jack challenges Bridget to a tasting of Pecorino Romano. Dan reveals the secrets of emulsification. Finally, Julia and Bridget make the ultimate Brazilian Cheese Bread at home.

Dan makes Bridget the ultimate Chinese Pork Dumplings. Lisa reviews ginger graters. Finally, Keith makes Julia perfect Beijing-Style Meat Sauce and Noodles (Zha Jiang Mian).

Elle and Julia reveal the secrets to making foolproof Falafel at home. Jack challenges Bridget to a tasting of canned chickpeas, and Becky makes Bridget the ultimate Moroccan Lentil and Chickpea Soup (Harira).

Julia and Bridget make Easy Pancakes. Jack challenges Bridget to a tasting of turkey bacon. Lisa reviews syrup dispensers, and Dan demystifies the science of baking soda and browning. Then, Becky makes Julia decadent Creamy French-Style Scrambled Eggs.

Keith makes Bridget an Italian staple: Chicken Piccata. Then, Jack challenges Julia to a tasting of unsalted butter, and Dan explains the science behind fat and temperature perception. Finally, Bridget and Julia demonstrate Chocolate Semifreddo.

Julia and Bridget uncover the secrets to making the perfect Pane Francese at home and Erin makes Bridget a foolproof recipe for an Italian classic: Chicken Vesuvio.

Bridget and Julia unlock the secrets to making the Vietnamese Grilled Pork Patties on the grill. Next, Adam reveals his top pick for kitchen shears. Finally, Dan and Julia make a foolproof Japanese recipe on the grill: Grilled Steak and Scallion Rolls.

Lan Lam makes Bridget the ultimate Grilled Mojo-Marinated Skirt Steak. In the Equipment Corner, Adam reviews boning knives. Then, Keith and Julia reveal the secrets to the best Peruvian Ceviche recipe.

Becky makes Bridget Perfect Pan-Seared Pork Tenderloin Steaks. Then, Adam reveals his top pick for air fryers, and Dan makes a show-stopping Crispy Slow-Roasted Pork Belly for Julia.

Dan and Julia teach viewers how to make the ultimate Grilled Chicken Thighs with Mustard and Tarragon. Jack then challenges Bridget to a fresh mozzarella tasting, and Keith makes Bridget a foolproof Italian Pasta Salad.

Elle makes Julia the best Braised New Mexico–Style Pork in Red Chile Sauce (Carne Adovada), and Adam reveals his top pick for 9-inch tongs. Then, Erin makes Bridget the ultimate Mexican Corn Salad (Esquites).