America's Test Kitchen - لائیو ٹی وی گائیڈ

Grilled Pork Tenderloin with Grilled Pineapple–Red Onion Salsa, Grilled Cauliflower; grilling essentials

Herb-Crusted Pork Roast, Roasted Fingerling Potatoes; review of glass water bottles

Sisig, Soy Sauce Chicken Wings; a visit to Oakland, CA; Knorr’s Liquid Seasoning

Hawaiian-Style Fried Chicken, Hawaiian Macaroni Salad; review of plastic wrap; tasting of potato chips

Transylvania Goulash, Beans and Greens; Swiss Chard Salad; all about heirloom beans

Kung Pao Chicken, Oven-Steamed Fish with Scallions and Ginger; review of heavy-duty cutting boards

Pasta e Ceci, Penne Arrabbiata, a tasting of parmesan, science behind parmesan’s signature flavor

Poulet au Vinaigre (Chicken with Vinegar), Tourte aux Pommes de Terre; review of meat pounders

Lan teaches us the proper way to read a recipe. Also, she shows us some master knife skills.

Old-fashioned chicken noodle soup; the restorative properties of chicken soup; broths; spinach salad with Gorgonzola and pear; make-ahead hot chocolate; beer-batter cheese bread.

Julia makes roast beef weeknight-friendly with her cast-iron roast beef with gravy, salt-crusted fingerling potatoes and carrot-noodle salad with homemade harissa and honey.

Julia shows us how to cook millet cakes, braised winter greens, a savory bread pudding, and baked quinoa.

Julia makes gas-grilled shrimp skewers with lemon-garlic sauce, a tangy farro salad with white beans and snap peas, plus homemade strawberry frozen yogurt and chocolate shell topping.

Dan explores the science behind his favorite sauces, including beurre monté, mayonnaise and hot sauce.

Hosts Davison and Lancaster uncover the secrets to making the pub-style steak and ale pie at home; equipment expert Adam Ried reveals his top pick for knife blocks; test cook Keith Dresser makes Boston brown bread.

Test cook Dan Souza makes host Lancaster meat ravioli with quick tomato sauce; tasting expert Jack Bishop challenges host Davison to a taste test of unsweetened chocolate; test cook Keith Dresser shares the secret to perfect torta caprese.

Crispy tacos; dry vermouth; fire extinguishers; fast-freezing liquid nitrogen; roasted poblano and black bean enchiladas.

Grilling sous vide cochinita pibil; fresh margaritas; classic guacamole.

Slow-roasted medium rare beef short ribs; beef steaks; a fun baked potato story; twice-baked potatoes with bacon and cheddar cheese.

Shrimp po' boys; king cakes; chicken sauce piquant.

Portuguese custard tarts; a tasting of canned diced tomatoes.

Quick one-hour pizza; baking stones and steels; under-appliance dusters; beef short rib ragù.

Crispy fish sandwiches with tartar sauce; pepper mills; a horseradish tasting; handling extra fry oil; Rhode Island-style fried calamari.

Beef Wellington; a tasting of domestic caviar.

Julia cooks a French staple, Galettes Complètes; Jack compares alternative flours; Dan makes Bánh Xèo.

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.

Pad thai; coconut milk; electric kettles; Panang beef curry.

Fougasse; automatic hand soap dispenser; Provencal vegetable soup.

Albondigas, Spanish-style meatballs in almond sauce; olives; the science of energy transfer in liquids; Andalusian spinach and chickpeas.

The ultimate caramel-espresso yule log; a review of mini muffin tins.

Morgan tackles the holy grail of Texas barbecue: brisket; pimento mac and cheese and pineapple margaritas.

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

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

Grilled boneless skinless chicken breasts with red pepper-almond sauce; a head-to-head tasting of whole dill pickles; flatware sets; berry granita.

Baked Alaska; ice cream machines; the science of insulation and thermodynamics in baked Alaska; offset spatulas.

Braised brisket with pomegranate, cumin and cilantro; twist corkscrews; duchess potato casserole.

Thai grilled Cornish hens with chili dipping sauce; tahini; grill tongs; grilled pita stuffed with lamb.

Butter and lard biscuits; the debate between lard and shortening; the benefits of full-sized and mini food processors; mimosa fried chicken.

Spaghetti carbonara; buying eggs; fried artichokes; ancient potato preserving techniques; instant mashed potato gnocchi.

Supper club traditions in Wisconsin; Supper Club chicken cordon bleu; Cornish pasties.

Pad Thai and cold sesame noodles; flat-bottomed woks; peanut butter.

We learn the difference between free-range, organic and conventional eggs; learn how to make frittata; test supermarket bacons in the tasting lab; make Quiche Lorraine.

Simplifying French favorites like cassoulet and tarte Tatin.

Cheese bread and lentil soup; mail-order bacon; Dutch ovens. With Christopher Kimball.

How to get the best crust, lemon filling and meringue for lemon meringue pie.

Italian-style turkey meatballs; dry storage containers; the science behind the flavor of kale; kale Caesar salad.

Tuscan-style roast pork with garlic and rosemary; wine accessories; farro salad with asparagus, sugar snap peas and tomatoes.

Struffoli; a tasting of single origin chocolate; pistachio-spice biscotti.

Grilled chicken thighs; fresh mozzarella; Popsicle molds; Italian pasta salad.