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Temporada 18
The Season 18 premiere shares secrets to simple stovetop macaroni and cheese; and shows how to make turkey meatloaf with ketchup-brown sugar glaze..Also: large saucepans; lid holders; and the proper way to use a whisk.
The Season 18 premiere shares secrets to simple stovetop macaroni and cheese; and shows how to make turkey meatloaf with ketchup-brown sugar glaze..Also: large saucepans; lid holders; and the proper way to use a whisk.
Bridget and Julia unlock the secrets to Everyday Pad Thai. Tasting expert Jack Bishop challenges Bridget to a tasting of coconut milk. And finally, test cook Elle Simone makes the ultimate Panang Beef Curry.
Bridget and Julia unlock the secrets to Everyday Pad Thai. Tasting expert Jack Bishop challenges Bridget to a tasting of coconut milk. And finally, test cook Elle Simone makes the ultimate Panang Beef Curry.
Bridget and Julia teach viewers how to make the ultimate Beef Tenderloin with Smoky Potatoes and Persillade Relish. Tasting expert Jack Bishop challenges Bridget to a turkey tasting.
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Bridget and Julia teach viewers how to make the ultimate Beef Tenderloin with Smoky Potatoes and Persillade Relish. Tasting expert Jack Bishop challenges Bridget to a turkey tasting. Gadget critic Lisa McManus reviews fat separators, and then test cook Dan Souza makes Turkey Breast en Cocotte with Pan Gravy.
In this episode, Bridget and Julia uncover the secrets to making the perfect Boston Cream Pie. In the Equipment Corner, expert Adam Ried reviews Silicone Spatulas, and then test cook
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In this episode, Bridget and Julia uncover the secrets to making the perfect Boston Cream Pie. In the Equipment Corner, expert Adam Ried reviews Silicone Spatulas, and then test cook Erin McMurrer makes the ultimate Chocolate Sheet Cake with Milk Chocolate Frosting
Test cook Dan Souza makes host Bridget Lancaster an Italian classic-Porchetta. Next, tasting expert Jack Bishop challenges host Julia Collin Davison to a tasting of ricotta. Gadget
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Test cook Dan Souza makes host Bridget Lancaster an Italian classic-Porchetta. Next, tasting expert Jack Bishop challenges host Julia Collin Davison to a tasting of ricotta. Gadget critic Lisa McManus reviews wine coolers, and test cook Erin McMurrer uncovers the secrets to Parmesan Farrotto.
Modern Weeknight Meals Test cook Becky Hays makes Bridget the perfect One-Hour Broiled Chicken and Pan Sauce. In the Equipment Corner, expert Adam Ried reviews blenders, and then test
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Modern Weeknight Meals Test cook Becky Hays makes Bridget the perfect One-Hour Broiled Chicken and Pan Sauce. In the Equipment Corner, expert Adam Ried reviews blenders, and then test cook Tim Chin wraps up the episode by making Julia the ultimate Modern Cauliflower Gratin.
Test cook Becky Hays makes Julia the ultimate Vegan Pinto Bean-Beet Burger, tasting expert Jack Bishop challenges Bridget to a tasting of vegan mayo, and gadget critic Lisa McManus
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Test cook Becky Hays makes Julia the ultimate Vegan Pinto Bean-Beet Burger, tasting expert Jack Bishop challenges Bridget to a tasting of vegan mayo, and gadget critic Lisa McManus reviews spiralizers. Finally, test cook Elle Simone makes perfect Buffalo Cauliflower Bites
Test cook Erin McMurrer and host Bridget Lancaster make the ultimate Apple Strudel. In the Equipment Corner, expert Adam Ried reveals his top pick for Bundt Pans, and then Julia and
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Test cook Erin McMurrer and host Bridget Lancaster make the ultimate Apple Strudel. In the Equipment Corner, expert Adam Ried reveals his top pick for Bundt Pans, and then Julia and Bridget uncover the secrets to the perfect Cider-Glazed Apple Bundt Cake.
Test cook Dan Souza and host Julia Collin Davison make Chicken Bouillabaisse, tasting expert Jack Bishop challenges Bridget to a tasting of cinnamon, and then Julia and Bridget uncover the secrets to Avgolemono.
Test cook Dan Souza and host Julia Collin Davison make Chicken Bouillabaisse, tasting expert Jack Bishop challenges Bridget to a tasting of cinnamon, and then Julia and Bridget uncover the secrets to Avgolemono.
Test cook Becky Hays makes host Julia Collin Davison the fastest-ever Farmhouse Chicken Noodle Soup in the pressure cooker. Then, tasting expert Jack Bishop challenges host Bridget
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Test cook Becky Hays makes host Julia Collin Davison the fastest-ever Farmhouse Chicken Noodle Soup in the pressure cooker. Then, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of Gruyere. Next, science expert Dan Souza reveals the science behind pressure cookers. Finally, test cook Elle Simone makes Bridget the perfect Pressure-Cooker Pot Roast.
Hosts Julia Collin Davison and Bridget Lancaster uncover the secrets to making the ultimate Italian-Style Turkey Meatballs. Then, equipment expert Adam Ried reviews dry storage
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Hosts Julia Collin Davison and Bridget Lancaster uncover the secrets to making the ultimate Italian-Style Turkey Meatballs. Then, equipment expert Adam Ried reviews dry storage containers in the equipment corner. Next, science expert Dan Souza reveals the science behind kale’s unique flavor. Finally, test cook Becky Hays makes Julia the perfect Kale Caesar Salad.
Hosts Bridget Lancaster and Julia Collin Davison uncover the secrets to making perfect Linguine allo Scoglio. Next, equipment expert Adam Ried reveals his top pick for manual pasta
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Hosts Bridget Lancaster and Julia Collin Davison uncover the secrets to making perfect Linguine allo Scoglio. Next, equipment expert Adam Ried reveals his top pick for manual pasta machines. Then, gadget critic Lisa McManus reviews restaurant tools that every home cook should use. Finally, test cook Becky Hays makes Bridget an Italian classic—Tuscan Shrimp and Beans.
Hosts Bridget Lancaster and Julia Collin Davison uncover the secrets to the ultimate Tamales with Red Chicken Chile filling. Finally, test cook Dan Souza makes Julia perfect Chorizo and Potato Tacos.
Hosts Bridget Lancaster and Julia Collin Davison uncover the secrets to the ultimate Tamales with Red Chicken Chile filling. Finally, test cook Dan Souza makes Julia perfect Chorizo and Potato Tacos.
Dan Souza makes the ultimate olive oil cake. Tasting expert Jack Bishop challenges Julia to a tasting of premium extra virgin olive oil. Gadget critic Lisa McManus reveals her favorite
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Dan Souza makes the ultimate olive oil cake. Tasting expert Jack Bishop challenges Julia to a tasting of premium extra virgin olive oil. Gadget critic Lisa McManus reveals her favorite gadgets, and Julia and Bridget uncover the secrets to making foolproof Bbaklava at home.
Julia and Bridget uncover the secrets to crispy pan-fried chicken cutlets. In the Equipment Corner, Adam Ried reveals his top santoku knives, Dan Souza demystifies the science of radiant
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Julia and Bridget uncover the secrets to crispy pan-fried chicken cutlets. In the Equipment Corner, Adam Ried reveals his top santoku knives, Dan Souza demystifies the science of radiant heat, and then Keith Dresser makes perfect miso-marinated salmon.
Bridget and Julia uncover the secrets to making foolproof eggs Benedict at home. Next, Adam Ried reveals his top espresso machines, and Lisa McManus reviews stovetop kettles. Finally, Dan Souza makes a show-stopping German pancake.
Bridget and Julia uncover the secrets to making foolproof eggs Benedict at home. Next, Adam Ried reveals his top espresso machines, and Lisa McManus reviews stovetop kettles. Finally, Dan Souza makes a show-stopping German pancake.
Julia and Bridget uncover the secrets to three cup chicken. Then, Jack Bishop challenges Julia to a tasting of firm tofu, and Keith Dresser makes a refreshing recipe for smashed cucumbers.
Julia and Bridget uncover the secrets to three cup chicken. Then, Jack Bishop challenges Julia to a tasting of firm tofu, and Keith Dresser makes a refreshing recipe for smashed cucumbers.
Dan Souza makes foolproof swordfish skewers with tomato-scallion caponata on the grill. Jack Bishop challenges Julia to a tasting of feta, and then Becky Hays makes a vibrant Mediterranean favorite: Egyptian barley salad.
Dan Souza makes foolproof swordfish skewers with tomato-scallion caponata on the grill. Jack Bishop challenges Julia to a tasting of feta, and then Becky Hays makes a vibrant Mediterranean favorite: Egyptian barley salad.
Dan Souza makes grill-smoked and herb-rubbed flat iron steaks, and then Jack Bishop taste tests mascarpone. Adam Ried reveals his pick for tart pans, Dan Souza explains the science of salting, and then Elle Simone makes a fresh fruit tart.
Dan Souza makes grill-smoked and herb-rubbed flat iron steaks, and then Jack Bishop taste tests mascarpone. Adam Ried reveals his pick for tart pans, Dan Souza explains the science of salting, and then Elle Simone makes a fresh fruit tart.
Julia and Bridget uncover the secrets to making Thai grilled Cornish hens with chili dipping sauce. Jack Bishop challenges Julia to a tasting of tahini, Lisa McManus reviews grill tongs,
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Julia and Bridget uncover the secrets to making Thai grilled Cornish hens with chili dipping sauce. Jack Bishop challenges Julia to a tasting of tahini, Lisa McManus reviews grill tongs, and Dan Souza makes the ultimate grilled pita stuffed with lamb.
Julia and Bridget uncover the secrets to perfect pan-seared thick-cut boneless pork chops. Jack Bishop challenges Julia to a tasting of white wine vinegar, and then Keith Dresser makes foolproof corn fritters.
Julia and Bridget uncover the secrets to perfect pan-seared thick-cut boneless pork chops. Jack Bishop challenges Julia to a tasting of white wine vinegar, and then Keith Dresser makes foolproof corn fritters.
Bridget and Julia reveal the secrets to making Chinese barbecued pork. Adam Ried reveals his top picks for wire racks and rimmed baking sheets, and then Dan Souza makes Sichuan braised tofu with beef.
Bridget and Julia reveal the secrets to making Chinese barbecued pork. Adam Ried reveals his top picks for wire racks and rimmed baking sheets, and then Dan Souza makes Sichuan braised tofu with beef.
Dan Souza makes perfect spice-rubbed chicken drumsticks on the grill. Adam Ried reveals his top pick for baking peels, and Erin McMurrer makes New England baked beans.
Dan Souza makes perfect spice-rubbed chicken drumsticks on the grill. Adam Ried reveals his top pick for baking peels, and Erin McMurrer makes New England baked beans.
Bridget and Julia make tagliatelle with bolognese sauce. Jack Bishop challenges Bridget to a tasting of crushed tomatoes, Dan Souza explains why you cannot overcook mushrooms, and then Becky Hays makes the ultimate meatless "meat" sauce.
Bridget and Julia make tagliatelle with bolognese sauce. Jack Bishop challenges Bridget to a tasting of crushed tomatoes, Dan Souza explains why you cannot overcook mushrooms, and then Becky Hays makes the ultimate meatless "meat" sauce.
Julia and Bridget uncover the secrets to millionaire's shortbread. Adam Ried reveals his top pick for serrated knives, and Elle Simone makes the ultimate gateau Breton with apricot filling.
Julia and Bridget uncover the secrets to millionaire's shortbread. Adam Ried reveals his top pick for serrated knives, and Elle Simone makes the ultimate gateau Breton with apricot filling.
In the Season 18 finale, Bridget and Julia make pub-style steak and ale pie, Keith Dresser makes Boston brown bread, and Adam Ried reveals his top pick for knife blocks.
In the Season 18 finale, Bridget and Julia make pub-style steak and ale pie, Keith Dresser makes Boston brown bread, and Adam Ried reveals his top pick for knife blocks.
Happy holidays! Join the America's Test Kitchen cast as they share their favorite holiday recipes and memories.
Happy holidays! Join the America's Test Kitchen cast as they share their favorite holiday recipes and memories.
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