In "America's Test Kitchen From Cook's Illustrated," a team of expert chefs continue to provide viewers with practical recipes and recommendations that they can use to save money, time and effort in the kitchen. With its uniquely scientific flavor, the show uses blind tasting judges, flash animations and laboratory procedures to answer a variety of kitchen questions. Putting everything from pasta and pasta pots, cheese and cheese graters, as well as host Chris Kimball to the test, this series offers surprises that often defy price points and move beyond fancy packaging and brand expectations.
Test cook Keith Dresser shows host Julia Collin Davison the secrets to Pan-Seared Shrimp with Peanuts, Black Pepper, and Lime. Equipment expert Adam Ried shares his top picks for petty and utility knives. Test cook Elle Simone Scott makes host Bridget Lancaster a no-fuss Shrimp Risotto.
Host Julia Collin Davison cooks a simple but satisfying Grilled Pork Tenderloin with Grilled Pineapple–Red Onion Salsa, equipment expert Adam Ried shares grilling essentials, and test cook Dan Souza reveals the secrets to perfect Grilled Cauliflower.Watch Now:AmazoniTunes
Host Bridget Lancaster cooks a creamy Corn Risotto, ingredient expert Jack Bishop shares tips for buying and storing summer produce, and test cook Elle Simone Scott makes a refreshing Green Bean Salad with Cherry Tomatoes and Feta. Finally, test cook Dan Souza prepares a simple but satisfying recipe for Grilled Tomatoes.Watch Now:AmazoniTunes
Host Julia Collin Davison makes Grown-Up Grilled Cheese Sandwiches with Gruyère and Chives, equipment expert Adam Ried shares how to care for wooden kitchen tools, and gadget critic Lisa McManus rounds up the best graters. Finally, host Bridget Lancaster prepares the Ultimate Cream of Tomato Soup.Watch Now:AmazoniTunes
Host Bridget Lancaster makes host Julia Collin Davison Turkey Thigh Confit with Citrus-Mustard Sauce. Tasting expert Jack Bishop challenges Bridget and Julia to a tasting of cranberry sauce. Test cook Becky Hays makes Bridget the perfect Skillet Turkey Burgers.
Test cook Becky Hays makes host Bridget Lancaster the ultimate Cauliflower and Bean Paella. Tasting expert Jack Bishop challenges host Julia Collin Davison to tasting meat-free burgers. Test cook Elle Simone Scott makes Julia showstopping Vegan Baja-Style Cauliflower Tacos.
Test Cook Dan Souza and host Bridget Lancaster unlock the secrets to Beef Bulgogi (Korean Marinated Beef). Testing expert Jack Bishop reviews sesame products and their uses. Test cook Keith Dresser shows host Julia Colin Davinson a recipe for Kimchi Bokkeumbap (Kimchi Fried Rice).
Test cook Lan Lam makes host Bridget Lancaster Easy-Braid Challah. Testing expert Jack Bishop gives a flour primer. Test cook Erin McMurrer and host Julia Collin Davison make Crescent-Shaped Rugelach with Raisin-Walnut Filling.
A Spanish classic: saffron rice loaded with seafood, meat, and vegetables. Recipes: Sangria; Paella Equipment Corner: Paella Pans Tasting Lab: Olive Oil
Hosts Bridget Lancaster and Julia Collin Davison reveal the secrets to the classic Irish Stew with Carrots and Turnips. Equipment expert Adam Ried shares with Julia his top picks for All-In-One Machines. Test cook Erin McMurrer makes Bridget a wholesome Irish Brown Soda Bread.
In this episode, test cook Keith Dresser shows host Bridget Lancaster how to make Albondigas en Salsa Almendras (Spanish-Style Meatballs in Almond Sauce). Science expert Dan Souza reveals the science behind energy transference in liquids. Equipment expert Adam Ried reviews meat pounders. Test cook Becky Hays shows host Julia Collin Davison how to make Espinacas Con Garbanzos (Andalusian Spinach and Chickpeas).
Hosts Julia Collin Davison and Bridget Lancaster reveal the secrets to Goan Pork Vindaloo. Equipment expert Adam Ried shares with host Julia Collin Davison his top picks for rice cookers, and gadget critic Lisa McManus reviews electric can openers. Test cook Dan Souza prepares Julia Chana Masala.
Hosts Bridget Lancaster and Julia Collin Davison make classic Lahmajun (Armenian Flatbread). Testing expert Jack Bishop reviews lentils, and gadget critic Lisa McManus gives her top pick for bowl scrapers. Test cook Dan Souza makes a foolproof Vospov Kofte (Red Lentil Kofte) with host Bridget Lancaster.
In this breakfast-themed episode, test cook Lan Lam prepares Egg, Kimchi, and Avocado Sandwiches with host Julia Collin Davison. Equipment expert Adam Ried shares with host Bridget Lancaster his top picks for Gooseneck Kettles, and gadget critic Lisa McManus reveals innovative ways to keep coffee warm. Test cook Elle Simone Scott makes show stopping Spanish Migas with Fried Eggs.
Hosts Julia Collin Davison and Bridget Lancaster reveal the secrets to a foolproof Spinach and Ricotta Gnudi with Tomato-Butter Sauce. Equipment expert Adam Ried shares with Julia his top picks for utensil crocks, and science expert Dan Souza explains the science behind tempered chocolate. Bridget makes Julia classic Baci di Dama (Italian Hazelnut Cookies).
In this episode, hosts Julia Collin Davison and Bridget Lancaster make the ultimate Crispy Fish Sandwiches with Tartar Sauce. Equipment expert Adam Ried shares with Julia his top picks for pepper mills, and testing expert Jack Bishop challenges Bridget and Julia to a horseradish tasting. Science expert Dan Souza explains the science behind solidifying fry oil. Test cook Keith Dresser makes Julia showstopping Rhode Island-Style Fried Calamari.
Test cook Elle Simone Scott makes host Bridget Lancaster a showstopping Upside-Down Tomato Tart. Testing expert Jack Bishop reviews a variety of tomatoes. Test cook Becky Hays and host Julia Collin Davison make a beautiful Horiatiki Salata (Hearty Greek Salad).
With the help of the ATK team, these south-of-the-border soups are sure to please the whole family. Recipes: Black Bean Soup; Tortilla Soup Equipment Corner: Chefs Knives Tasting Lab: Chicken Broth
Americans love Italian food - and rightly so. Recipes: Chicken Diavola; Frico; Strawberries with Balsamic Vinegar Tasting Labs: Balsamic VinegarWatch Now:Amazon
Host Bridget Lancaster bakes celebration-worthy Yellow Sheet Cake with Chocolate Frosting, ingredient expert Jack Bishop gives a primer on the world of dark chocolate, and gadget critic Lisa McManus shares her favorite gear for baking cookies. Finally, test cook Erin McMurrer harnesses the power of science to make the best Chewy Peanut Butter Cookies.Watch Now:AmazoniTunes
Braised brisket and smashed potatoes make for a delicious, cold-weather meal. Recipes: Onion-Braised Beef Brisket; Smashed Potatoes Equipment Center: Electric Knives
Rich, exotically spicy Indian curry and lighter, herbaceous Thai curry. Recipes: Indian Curry; Thai Green Curry with Chicken, Broccoli, and Mushrooms Tasting Lab: Coconut Milk
Try serving a saucy stir-fry over an Asian-style noodle cake instead of the usual rice. We love a good stir-fry served with rice, but sometimes a change of pace is welcome. A noodle cake, a savory round of tender noodles sautéed in a skillet until the exterior is crisp, is the perfect base for a saucy stir-fry. We’ve enjoyed noodle cakes in restaurants, but never at home. We set out to find the best way to make one. While we were at it, we also aimed to develop a chicken stir-fry with really juicy chicken in a fresh-flavored sauce. Too often, chicken can turn dry and stringy in a stir-fry and no amount of sauce can rescue dry meat. Another Asian classic, also more familiar at the restaurant table than in the average American home kitchen, is hot and sour soup—a spicy, bracing broth filled with pork, tofu, and wisps of egg. But is visiting your local Chinese restaurant the only way to enjoy this soup? We wanted to enjoy this complex-flavored soup at home. But with a host of hard-to-find ingredients and a long simmering time, we had our work cut out for us. We’d need to strategically choose our ingredients and find reasonable substitutions for those that are just too difficult to find at the supermarket. At the same time, we’d need to take a hard look at streamlining the soup’s lengthy preparation. And, we wouldn’t settle for a pale imitation of this heady soup—it would need to stand up to the authentic versions we often crave. Recipes: Stir-Fried Chicken with Bok Choy and Crispy Noodle Cake Hot and Sour Soup Equipment Center: The Little Nonstick Saucepan That Could Science Desk: Mysterious Powers of Cornstarch