America's Test Kitchen Presents - Episode Guide

It's everyone's favorite time of the week: Pasta night! We're making lemon artichoke ravioli, tasting Tiffany Faison's famous lobster linguine, and exploring what makes Parmesan cheese so savory.

Pizza: The cheesy, chewy, craveable food we all love. We uncover the secret to stretchy homemade pizza dough, determine if indoor pizza ovens are worth the hype, and make a bacon-y breakfast pizza.

Warm weather calls for seasonal meals bursting with fresh flavors. We've got recipes for spicy black bean burgers, a tasty tomato gratin, and tips for the best-ever homemade ice cream.

Say goodbye to hectic weeknight meals with too much cleanup. We're making quick French bread pizzas and a hearty one-pan roast chicken with vegetables. And learn how to save your beat up sheet pans.

Brew up some coffee, it's time for breakfast! We've uncovered tips for the flakiest homemade biscuits. Plus, a foolproof recipe for poached eggs and two summer strawberry recipes perfect for brunch.

Impress someone special with a recipe for butter-basted rib-eye steaks. Watch us whip up a James Bond-worthy martini and save room for the science behind decadent millionaire's shortbread.

Celebrate spring with the perfect butterflied leg of lamb with coriander, cumin, and mustard seeds. Explore the myriad ways to use lemons, and learn the secrets to juicy poached chicken.

Turn baby back ribs into a silky, slow-simmered ragu for pasta. Elevate Brussels sprouts into a festive salad with cheese and nuts. Finally, we caramelize pears for a simple but stunning fall dessert.

Salmon burgers with lemon-herb sauce are a zesty switch-up from beef burgers. We bite into the science of burgers and put grill brushes to the test.

Learn the best way to prepare sea bass (hint, you need a hot pan). We've got a special trick for perfect white rice every single time. Plus, we tell you which nonstick skillets to buy.


Take the stress out of holiday cooking by roasting your turkey in a covered pot. A Japanese technique produces the fluffiest-ever dinner rolls. Pick up some nifty tips for decorating cookies.

Want crispy, no-fuss French fries? We test top air fryers and tell you which model works best. Kick back with the ultimate grilled cheese and enjoy old-fashioned frozen custard, no churning required.

Learn how to make the best-ever bloody marys. Take your cocktails to the next level with an indoor smoke infuser. Finally, get into the science of fizz and explore the bubbly world of champagne.

Our butter-basted haddock is light in texture and rich in flavor. Oysters: where to buy them, how to shuck them, and most importantly, how to eat them. And finally, smoked salmon: the perfect make-ahead party appetizer.

Take a trip down memory lane with our flaky apple turnovers. Next, we test the most popular pie weights on the market. Then, five simple ideas to level up your cake decorating game. And finally, chocolate chip cookies: the ultimate comfort food.

Learn our fool-proof, one-pan method for making a full breakfast in the morning. Then, we crack the code for making crater-sized pancakes. And finally, a show-stopping make-ahead French toast casserole.

When the weather turns cold, warm up with a silky white bean soup. Then, learn to make homemade chicken stock using a convenient kitchen tool. Finally, we put slow cookers and Instant Pots to the ultimate test.

We test the most popular coffee makers on the market. Then, we'll show you how to make homemade cold brew. And finally, we'll walk you through the complex and fascinating science of tea.

Our roasted artichoke dip is a creamy, crowd-pleasing appetizer. Learn how to make a hearty roasted beet and carrot salad with watercress. And finally, we dive into braisers, the surprisingly versatile cookware.

Two ways to use a grocery-store rotisserie chicken for spectacular results. Next, we put kitchen shears to the test. And finally, transform your fried chicken and turkey with this ancient ingredient.

Our lemony rice with turkey meatballs is a one-pan wonder. Learn how to make one of our favorite lentil dishes, palak dal. And finally, we review the top rice cookers on the market.

Our recipe for poached eggs in chickpea shakshuka is perfect for a weeknight meal. Later, we explain why the yolk is the best part of the egg. Finally, a good nonstick skillet could be the key to turning out perfect fried eggs.

Learn the science behind our crispy Korean fried chicken wings. We test the top electric deep-fryers. And finally, learn how to make crispy skillet turkey burgers.

Beef Wellington is the ultimate main course; we demystify this classic. A good boning knife is one of the most useful tools in the kitchen, if you have a good one. Finally, a one-pan pork tenderloin recipe easy enough for a weeknight.

Celebrity chef Nick DiGiovani joins Hannah and Lisa to talk about kitchen knives. Dan shows us all the ways to chop an onion. Ashley makes a one-pan chicken and vegetable dinner.

Dan heads to New York City to learn more about making Tofu. Ashley has a vegan take on old-fashioned Chicken Noodle Soup. Christie shares her recipe for hummus and homemade pita chips.

Dan breaks down the science of the perfect French Toast, Lisa puts parchment paper brands to the test, and Magdalena makes our creamiest Caramelized White Chocolate Mousse.

Woks are an essential part of Chinese cooking. Hannah and Lisa test them against skillets to compare the difference. Plus, ATK's Kevin Pang shows us how to make savory fried rice with his father, Jeffery.

Elle makes a holiday salad of raw Brussels Sprouts, Smoked Gouda, Pecans, and Dried Cherries. Dan shows us how to make the holiday show-stopper, Turkey Confit. Lisa reviews remote probe thermometers.

Dan turns curdled milk into a delightful holiday cocktail, an ATK staff member tries her hand at our Orange Turmeric Bundt Cake and Eric shows us how to skip the pan for a flavorful weeknight Paella.

Christie teaches us how to make spice mixes for snacks, main dishes and everything in between. Dan shares his recipe for fermented hot sauce. Ashley makes spicy black bean burgers and cheesy quesadillas.

Hannah and Lisa put countertop garden systems to the test. Christie's recipe for roasted radishes with Tahini sauce is an unexpected way to enjoy farmer's market produce. Dan shows us how to make boiled corn without boiling it at all.

Dan shares his tips for making bacon even more irresistible. Ashley shows us how to make a full breakfast spread with all the fixings. Magdalena makes fresh yeasted doughnuts with raspberry glaze.

Dan explains why you can't overcook mushrooms. Ashley whips up a quick dinner using cream, mushrooms and store-bought gnocchi. Elle ditches the cream of mushroom soup for a fresh take on traditional green bean casserole.

Dan deep dives into the science of garlic. Sam kicks boxed mixes to the curb and makes homemade chewy brownies. Kevin Pang makes fragrant Crispy Orange Beef with his dad, Jeffery.

Christie shows us how to make a sourdough starter with minimal amounts of flour for outstanding results. Dan makes Irish Brown Soda Bread with Donal Skehan. Magdalena makes our signature cast-iron cherry cobbler.

Dan shows us how to make cake and yeast doughnuts. Kevin and Jeffery make crispy pork belly in the oven.

Dan shows how to make New York style bagels at home. Hannah and Lisa dive into the world of bread machines.

Dan explores the science of salt. Kevin and Jeffery make kung pao shrimp. Ashley cooks salmon in an air fryer.

Dan shares the recipe for the ultimate banana bread. Hannah and Lisa share their favorite cheap kitchen tools.

Dan shows tips on using olive oil. Hannah and Lisa know how to upgrade your kitchen without breaking the bank.

Kevin and Jeffery make hot and sour soup. Lisa and Hannah have the tips on how to maximize your microwave.

Dan has all the info on peanut butter. Hannah and Lisa are on a mission to build the perfect capsule kitchen.

Dan teaches us about asparagus. Ashley makes easy fettuccine Alfredo. Kevin & Jeffery cook Gen. Tso's chicken.

Dan makes creamy cauliflower soup. Ashley makes a hearty salad. Kevin & Jeffery cook tender braised eggplants.

Dan explores potatoes. Kevin & Jeffery make stir-fried cumin beef. Ashley cooks pork & broccoli cheesesteaks.

Kevin & Jeffery make stir-fried noodles. Learn all about sweet and savory honey applications with Dan.

Dan knows the recipe for homemade yogurt. Enhance your fruit prep abilities with Hannah and Lisa.

Kevin and Jeffrey make Chinese shrimp toast. Lisa and Kate explore the world of Japanese knives.

Lan shows how overcooking vegetables can be a good thing. Bryan visits chef Sean Sherman in Minneapolis.

Kevin and Jeffrey make Chinese spare ribs. Learn to grind your own meat with Lan. Food processors vs blenders.

Bryan visits Tampa for the Cuban sandwiches; Lan reveals her secret to fluffy dinner rolls.

Kevin and Jeffrey make crispy American-style egg rolls; Bryan digs into the Filipino foodscape of Oakland.

Lan reveals her pan sauce secrets while Kevin and Jeffrey prepare a spicy Sichuan-style dry chili chicken dish.

Dan shares his fool-proof recipe for homemade onion rings; Hannah and Lisa review their favorite air fryers.

Lisa and Hannah review vacuum sealers. Bryan samples BBQ in El Paso. Lan explores cooking with fire.

Kevin and Jeffrey make cold sesame noodles; Dan reveals the science of baking soda; Lan explains side fond.

Bryan explores Cajun BBQ in Louisiana; Hannah and Lisa review gas, electric and induction burners.

Dan reveals the key to fresh strawberry flavor; Hannah and Lisa review gear for barbecues and picnics.