America's Test Kitchen

Test cook Keith Dresser makes host Julia Collin Davison pan-seared swordfish steaks with caper-currant relish; supermarket capers; indoor gardens; summer tomato gratin.

Summertime Staples

Charcoal-grilled barbecue chicken kebabs; sparkling water; curry deviled eggs.

The Chicken or the Egg?

Tuscan grilled pork ribs with grilled radicchio; honing rods; why mushrooms absorb so much oil; sauteed mushrooms with red wine and rosemary.

New Ways With Ribs & Mushrooms

Thai hot and sour noodle soup with shrimp; Frywall; crispy Thai eggplant salad.

Tasty Thai

Sloppy Joes; kitchen sponges; why cookie size matters; homemade chocolate chip cookie ice cream sandwiches.

Childhood Favorites, Grown Up

Sous vide rosemary-mustard seed crusted roast beef; handheld vacuum sealers; funnels; sous vide creme brulee.

Sous Vide for Company

Roast boneless leg of lamb with garlic, herb, and breadcrumb crust; top pick for a traditional 12-inch skillet; lemon-olive oil tart.

Springtime Feast

Pita bread; a tasting of international yogurts; the science behind proofing dough; shakshuka.

Hearty Mediterranean at Home

Pork, fennel and lemon ragu with pappardelle; fontina cheese; pasta with eggplant and tomatoes.

Two Classic Pastas

Hosts Davison and Lancaster reveal the recipe of turkey and gravy for a crowd; equipment expert Adam Ried shares his pick for stock pots; science expert Dan Souza explains the difference between stale bread and dried bread.

S20 E18 | Thanksgiving for a Crowd

E25 | Summertime Staples

E24 | The Chicken or the Egg?

E21 | New Ways With Ribs & Mushrooms

E15 | Tasty Thai

E14 | Childhood Favorites, Grown Up

E13 | Sous Vide for Company

E11 | Springtime Feast

E8 | Hearty Mediterranean at Home

E5 | Two Classic Pastas