America's Test Kitchen tackles tomato sauce.

Recipes: Pasta and Fresh Tomato Sauce with Onion and Bacon, Pasta and Fresh Tomato Sauce with Garlic and Basil, Pasta and Fresh Tomato Sauce with Chile Pepper and Basil, Rustic Slow-Simmered Tomato Sauce with Meat

Tasting Lab: Which Canned Tomatoes Should You Buy?

Science Desk: Taste

Episode 1

The secret to really crispy, browned skin and moist, flavorful meat

Recipes: Roast Stuffed Crisped-Skin Turkey

Tasting Lab: Turkeys -- What's in a Name?

Equipment Center: Digitals Top Instant-Read Thermometer Ratings

Episode 2

Should you roast in a hot oven or a moderate oven? How do you get crisp skin and moist, tender breast meat? We answer these questions and more.

Recipes: Easy Roast Chicken

Tasting Lab: Kosher Bird Wins Chicken Tasting

Science Desk: What is the Difference between White and Dark Meat?

Episode 3

Why is stew often tough and flavorless? We explore how to buy the right cut of meat, how to sear it for flavor, and how to cook it until tender.

Recipes: Hearty Beef Stew, Carbonnade a la Flamande (Belgian Beef, Beer, and Onion Stew)

Equipment Center: Dutch Ovens

Episode 4

Do your pork roasts and chops come out dry and tasteless? Here's how to cook tender, juicy pork using some simple kitchen tricks.

Recipes: Garlic Studded Roast Pork Loin, Country Mustard-Shallot Sauce with Thyme

Equipment Center: Electric Knives, Updated

Science Desk: Why is Fat Important?

Episode 5

The America's Test Kitchen team cooks salmon in a saute pan, on a grill, and under a broiler, and we find that it takes 10 minutes or fewer to cook it right.

Recipes: Broiled Salmon with Mustard and Crisp Dilled Crust, Simple Pan-Seared Salmon, Herb-Poached Shrimp with Cocktail Sauce, Simple Grilled Salmon

Science Desk: Fibers and Fatty Acids

Episode 6

Throw out your wok! Stir-fries can be simple, quick, full of flavor, and, best of all, prepared without special equipment.

Recipes: Stir Fry with Ginger Sauce, Stir Fry with Curry Sauce, Stir Fry with Hot-and-Sour Sauce, Stir Fry with Lemon Sauce, Stir Fry with Orange Sauce

Tasting Lab: Patience Pays Off for Soy Sauce

Equipment Center: Skillets (Nonstick) - Do Electric Knives Really Work?—Archived

Episode 7

Everyday foods like meat loaf and garlic mashed potatoes are popular for a reason; they're easy to make and they can taste great.

Recipes: Garlic Mashed Potatoes, Meat Loaf with Brown Sugar (Ketchup Glaze - Loaf Pan Variation)

Tasting Lab: Ketchup

Science Desk: Starch in Potatoes

Episode 8

Want to fry, scramble, boil, or poach an egg? Cover eggs while frying, use high heat for scrambling, never add eggs to boiling water, and use a skillet, not a saucepan, for poaching.

Recipes: Foolproof Boiled Eggs, Fried Eggs for Two, Fluffy Scrambled Eggs, Poached Eggs

Equipment Center: Skillets, Nonstick

Science Desk: The Science of Cooking Proteins and Egg Coagulation

Episode 9

Everyone loves cookies, but it's not easy to make cookies at home that taste and look as good as a bakery-made cookies.

Recipes: Thick and Chewy Chocolate Chip Cookies, Big, Super-Nutty Peanut Butter Cookies, Big Chewy Oatmeal-Raisin Cookies

Tasting Lab: Unorthodox Chocolate Chips

Science Desk: How Baking Soda Works

Episode 10

Learn how to make a simple-as-boxed-cake recipe that's virtually foolproof. Then frost and decorate the cake with ease.

Recipes: Rich and Tender Yellow Layer Cake

Equipment Center: Cake Pans

Science Desk: Protein Content in Cake Flour

Episode 11

Make a foolproof pie crust that even a five-year-old could roll out. We also show you the secrets of pumpkin and pecan pies.

Recipes: The Best Pie Dough, Perfect Pecan Pie, The Best Pumpkin Pie

Episode 12

The test kitchen team focuses on marrying a lightly sweetened fruit base to different toppings.

Recipes: Fruit Crisp, Fresh Berry Gratin, Blueberry Cobbler

Tasting Lab: Chinese Cinnamon Tops

Equipment Center: Food Processors (Full-Size)

Episode 13

Julia Collin Davison

Bridget Lancaster

Jack Bishop

Equipment reviews, taste tests, and recipes from the test kitchen to the home cook. A team of test cooks that viewers have come to love and trust deconstruct recipes and reveal the test kitchen’s secrets to foolproof cooking at home.

United States

America's Test Kitchen

Miramax

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Explore the world created by America’s First Peoples. This four part series reaches back 15,000 years to reveal massive cities aligned to the stars, unique systems of science and spirituality, and 100 million people connected by social networks spanning two continents.

Native America

The history of the sport of baseball in America, told through archival photos, film footage, and the words of those who contributed to the game in each era. Writers, historians, players, baseball personnel, and fans review key events and the significance of the game in America's history.

Baseball

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Consistently stunning documentaries transport viewers to far-flung locations ranging from the torrid African plains to the chilly splendours of icy Antarctica. The show's primary focus is on animals and ecosystems around the world. A comic book based on the show, meant to be used an as educational tool for kids, was briefly distributed to museums and schools at no cost in the mid-2000s.

Nature

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American Masters is a PBS television series which produces biographies on enduring writers, musicians, visual and performing artists, dramatists, filmmakers, and others who have left an indelible impression on the cultural landscape of the United States.

American Masters

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Noted Harvard scholar Henry Louis Gates, Jr.  has been helping people discover long-lost relatives hidden for generations within the branches of their family trees.  Professor Gates utilizes a team of genealogists to reconstruct the paper trail left behind by our ancestors and the world’s leading geneticists to decode our DNA and help us travel thousands of years into the past to discover the origins of our earliest forebears.

Finding Your Roots

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TV's most-watched history series brings to life the compelling stories from our past that inform our understanding of the world today.

American Experience

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The best in the performing arts from across America and around the world including a diverse programming portfolio of classical music, opera, popular song, musical theater, dance, drama, and performance documentaries.

Great Performances

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The American Revolution was at once a war for independence, a war of conquest, a civil war, and a world war, fought by neighbors on American farms and between global powers an ocean or more away. It impacted millions from Vermont’s Green Mountains to the swamps of South Carolina, from Indian Country to the Iberian Peninsula. In defeating the British Empire and giving birth to a new nation, the American Revolution turned the world upside-down. Thirteen colonies on the Atlantic Coast united in rebellion, won their independence, and established a republic that still endures. The American Revolution will present the story of the men and women of the Revolutionary generation, their humanity in victory and defeat, and the crisis that they lived through.

The American Revolution

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TV's original home-improvement show, following one whole-house renovation over several episodes.

This Old House

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As of the start of broadcasting Victoria Series One in January 2017, Masterpiece Classic was no longer branded as such, but simply Masterpiece (on screen, PBS Masterpiece online and social media), and it no longer had an on-screen host.

Masterpiece

With the help of his friend “The Man in the Yellow Hat,” a curious little monkey named George sets out on adventures to learn about the world around him.

Curious George

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The adventures of Chris and Martin Kratt as they encounter incredible wild animals, combining science education with fun and adventure as the duo travels to animal habitats around the globe.

Wild Kratts

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Season 1

Making pureed soups is a balancing act. Small changes can have major effects. The test kitchen has worked out all the kinks and created three great soup recipes.

Spaghetti alla carbonara and pasta with pesto are quick and easy ways to put an outstanding pasta dish on the table. The test kitchen pairs the pastas with a simple green salad.

With the right techniques, a spaghetti supper can rival any fancy meal. The test kitchen reveals the secrets for success.

To satisfy everyone, the test kitchen developed two pizza recipes—a deep-dish pizza that bakes in a pan as well as a cracker-thin pie that’s in and out of the oven in just 10 minutes.

Lunch is ready in the test kitchen. Two classics--tuna salad and grilled cheese--along with a fancy steak sandwich are being served.

Shrimp is quick to prepare, but that doesn’t mean it’s easy. Step into the test kitchen and learn how to become the shrimp expert in your home.

The test kitchen explores how to properly sear a steak, make a flavorful pan sauce, and fry up hot, crispy french fries.

The test kitchen shares our fried chicken recipe that is the result of five years work and incorporates many unusual techniques.

Although chicken cutlets can be delicious, they can also be tough or dry if cooked wrong. We take three classic preparations—Marsala, breaded, and stuffed—and explore ways to make these chicken dishes really good.

We move the test kitchen out back to make juicy hamburgers and grilled veggies.

Shish kebab, rice pilaf, and baba ghanoush are perhaps three of the greatest dishes from the Middle East. The test kitchen discovers the best way to prepare each specialty.

The test kitchen unlocks the secrets for making fresh margaritas, flank steak fajitas and chunky guacamole.

The test kitchen figures out how to bring the most flavorful, most beautiful bird to the holiday table.

Christmas dinner is not the time to experiment with new recipes or techniques. The test kitchen gives you these foolproof recipes for holiday family favorites.

Episode 14

The test kitchen’s challenge is to cook short ribs until they are fall-off-the-bone tender while removing as much of the grease as possible.

Episode 15

Southern food has a special place in the test kitchen. In this episode, the test kitchen shows you how to prepare roast fresh ham, cream biscuits, and greens.

Episode 16

We turn the test kitchen into the neighborhood bakeshop and make tender blueberry muffins and delicate cream scones.

Episode 17

Bacon, eggs, and potatoes are the classic components of an all-American breakfast. The test kitchen makes sure the bacon is crisp, the omelet is tender, and the home fries are perfectly browned.

Episode 18

If you are going to spend the time making French toast and waffles, they better be good. The test kitchen gives the recipes that deliver.

Episode 19

Everyone loves bar cookies—especially the cook, because there's no need to form individual balls of dough. But baking dough in the pan, rather than balls on a cookie sheet, can cause problems. We show you how to avoid them.

Episode 20

The test kitchen turns out French tarts that put even the finest pâtisseries to shame.

Episode 21

Those cream-topped pies in the revolving case at the diner always look better than they taste. We show you how to prepare Chocolate Cream Pie and Key Lime Pie at home—with amazing results.

Episode 22

The test kitchen has made hundreds of pie doughs. Learn how to make the resulting recipe, which is the culmination of years of kitchen work and testing.

Episode 23

Nothing quite says summer like a slice of peach pie or a bowl of cherry cobbler. The test kitchen reports on the best ways to make these classic desserts.

Episode 24

Light summer desserts, made with or accompanied by fruit, are perfect for summer eating. The test kitchen tackles the problems of panna cotta, rhubarb fool, and summer berry pudding.

Episode 25

The test kitchen figures out how to make showy desserts with a minimum of fuss and a maximum of flavor.

Episode 26

Season 2

We turn soggy nachos and candy-sweet sangria into serious party food.

Less is more when it comes to hearty soups.

We rescue two favorite vegetable dishes from the clutches of the cafeteria.

A taste of real French cooking—without spending all day in the kitchen.

The perfect steakhouse dinner—salad with creamy blue cheese dressing and seared filet mignon—is often a fantasy. In the real world, the lettuce is limp, the dressing gluey or watery, the steak overcooked or not properly browned, and the sauce characterless. The test kitchen shows you how to solve each of these problems.

Chinese food at home (without a laundry list of hard-to-find ingredients).

We return two classic pasta sauces to their original glory.

Simple ingredients are often the basis of special and uncommonly good dishes.

Skip the marinade and don't bother to sauté the aromatic vegetables.

The best chili: hearty, heavy on the meat, and spicy.

The secret to great casseroles: keep the ingredients as fresh tasting as possible.

Big, juicy, smoky ribs and classic potato salad.

We prepare an elegant salmon dish . . . on the grill.

Free up your oven and grill a better tasting bird.

We turn meat and potatoes into something memorable.

Spiral-sliced ham and good green bean casserole. (Really!)

Brunch that's worth making, even when company isn't coming.

It takes more than speed to make the best quick breads.

We take two cookie classics and make them great again.

We solve the problem of soggy crusts and mile-high meringue.

We perfect two classic summer American desserts.

One old-fashioned, moist and homely, the other elegant, dense and ethereal.

Restraint is key for the perfect New York-style cheesecake.

Season 3

We give much needed makeovers to two classic salads. Salad seems so easy. Just dress some leafy greens and serve, right?

Recipes: Basic Tossed Green Salad; Greek Salad; Wilted Spinach Salad with Bacon Dressing

Tasting Lab: Red Wine Vinegar

Say goodbye to thick, bland gazpacho and soggy tomato tarts. It’s feast or famine when it comes to good tomatoes.

Recipes: Gazpacho; Quick Summer Tomato Tart

Tasting Lab: Mozzarella Cheese

The notion of dinner made in a single pot is certainly alluring. Two complete meals from a pot; one a classic, the other a surprise.

Recipes: Beef Chili with Kedney Beans; Indoor Clambake

Equipment Center: Crock Pots

Tasting Lab: Tomato Puree

We solve the problem of porridge-like chowder and bready crabcakes. Clam chowder and crab cakes are available in most every seafood restaurant in the country. These dishes both have their origins along the East Coast and have been subjected to numerous changes (most not for the better) as they became more popular.

Recipes: New England Clam Chowder; Maryland Crab Cakes

Tasting Lab: Mayonaise

We bring a taste of New Orleans into the home kitchen. Jambalaya and bananas Foster are two of our favorite dishes from New Orleans.

Recipes: Jambalaya; Bananas Foster

Equipment Center: Ice Cream Scoops

Tasting Lab: Vegetable Broth

Skip the marinara and try these two vegetable sauces. Tired of the same old marinara sauce?

Recipes: Pasta with Mushrooms; Orecchiette with Broccoli Rabe and Sausage

Equipment Center: Herb Choppers

Tasting Lab: Extra Virgin Olive Oil

Everyone knows pasta is quick. That's one of the reasons Americans (and Italians) love it.

Recipes: "Quick" Bolognese; Four Cheese Pasta

Tasting Lab: Tomato Paste

Pot roast can be the ultimate comfort food or a huge waste of time. We solve the problem of dry, gray, tough meat.

Recipes: Pot Roast with Root Vegetables; Skillet Green Beans

Equipment Center: Vegetable Choppers

Say goodbye to dry, tough, candy-like roasts. The marketing of the “other white meat” would be amusing if today’s pork weren’t so lean and flavorless.

Recipes: Maple-Glazed Pork Loin; Wild Rice Pilaf

Equipment Center: Food Storage Containers

We perfect two roadside classics: chicken-fried steak and coconut cream pie. Truckers often know where to find the best home cooking.

Recipes: Chicken-Fried Steak with Gravy; Coconut Cream Pie

Tasting Lab: Graham Crackers

A skillet can turn out hundreds of chicken dinners. For most Americans, chicken breasts are the holy grail of weeknight cooking. (We think thighs are more flavorful, but that’s another story.)

Recipes: Pan-Roasted Chicken Breasts; Almond-Crusted Chicken Breasts with Wilted Spinach

Equipment Corner: Traditional Skillets

Two French takes on an American promise. Herbert Hoover may have promised Herbert Hoover may have promised Americans a chicken in every pot, but no ne said that chicken couldn't be French.

Recipes: Chicken Provencale; Chicken with 40 Cloves of Garlic

Equipment Corner: Kitchen Shears

Tasting Lab: Vermouth

We take the mystery out of properly grilled steaks. It’s hard to beat steak and mashed potatoes for both simplicity and flavor.

Recipes: Blue Cheese Mashed Potatoes with Caramelized Onions; Grilled Steaks

Equipment Center: Kitchen Shears

Tasting Lab: Mail-Order vs. Supermarket Steaks

Steak tips and steak fries sound like bad menu offerings from your local low-rent steakhouse. We rescue steak tips and fries from low-rent steakhouses.

Recipes: Steak Tips; Steak Fries

Equipment Center: Grill Brushes

Stir-fries at home that are better than takeout. Ordering Chinese takeout is like playing Russian roulette. 

Recipes: Stir-Fired Pork with Eggplant; Stir-Fried Beef and Broccoli

Equipment Center: Electric Woks

Tasting Lab: Oyster Sauce

Say goodbye to bad Americanized versions of pad Thai and sesame noodles. We no longer think of noodles as just Italian.

Recipes: Pad Thai; Cold Sesame Noodles

Equipment Center: Flat Bottom Woks

Americans love Italian food - and rightly so.

Recipes: Chicken Diavola; Frico; Strawberries with Balsamic Vinegar

Tasting Labs: Balsamic Vinegar

We bring two classics into the home kitchen for great results in a fraction of the time. 

Recipes: Simplified Cassoulet with Pork and Kielbasa; 30-Minute Tarte Tatin

Tasting Lab: Diced Canned Tomatoes

Say goodbye to leaden scones and pound cake. In the test kitchen, we think afternoon (or morning) tea is an excellent excuse to whip up a batch of scones or a golden loaf of lemon pound cake. Making these simple baked goods at home certainly yields better results than what you can buy.

Recipes: Lemon Pound Cake; Oatmeal Scones

Equipment Center: Citrus Juicers and Reamers

Tasting Lab: Supermarket Teas

We solve the problem of rubbery omelets and dry, hockey puck muffins. Sunday brunch sounds so civilized.

Recipes: Denver Omelet; Corn Muffins

Equipment Center: Rubber Spatulas

Tasting Lab: Baking Powder

Few recipes deliver so much pleasure for so little work as pancakes. The batter comes together in minutes, and the cooking time is brief. Why, then, do most Americans never make pancakes from scratch?

Recipes: Blueberry Pancakes; German Apple Pancakes

Equipment Corner: Electric Gridles

Tasting Lab: Fresh vs. Frozen Blueberries

Good cookies don’t really require any more work than bad cookies. Unless, of course, you are willing to consider dry, crumbly, tasteless packaged cookies from the supermarket - but we aren’t.

Recipes: Thin and Crisp Chocolate Chip Cookies; Coconut Macaroons

Equipment Corner: Potholders

Tasting Lab: Refrigerator Cookie Dough

When local berries are in season, we like to showcase them in simple desserts. Two simple showcases for fresh summer berries.

Recipes: Summer Berry Pie; Berry Gratin with Lemon Sabayon

Equipment Corner: Ice Cream Makers

We solve the problem of dry, sticky, flavorless cakes. A sheet cake is like a with training wheels--it's hard to fall off.

Recipes: Chocolate Sheet Cake; Carrot Cake

Equipment Corner: Milk Chocolate

Light, creamy, and great lemon flavor--neither too fleeting nor too harsh.

Recipe: Lemon Cheesecake

Equipment Center: Springform Pans

Two desserts that pull out all the stops yet are easy to prepare.

Recipes: Chocolate Mousse Cake; Chilled Lemon Souffle

Tasting Lab: Unsweetened Chocolate

Season 4

We've chosen recipes that deliver big flavor without much work.

Recipes

 - Spiced Pecans with Rum Glaze

 - Pita Chips

 - Creamy Spinach Dip

 - Spicy Peanut Dipping Sauce

 - Beef Satay

Equipment Corner

 - Meat cleavers

Tasting Lab

 - Store-bought Salsa

Have you ever been tempted to prepare a restaurant recipe only to be disappointed with the results? The recipe sounded great, but once you got to work you realized it was never tested in a home kitchen.

Recipes

 - Quick Chicken Stock

 - Chicken Noodle Soup

 - Pasta e Faigoli

Equipment Corner

 - Fat separaters

Soup for supper is an appealing concept, especially on a cold, snowy night. But for soup to work as a main course, it better be hearty. A light, clear broth simply won't do.

Recipes

 - Quick Cheese Bread

 - Hearty Lentil Soup

Equipment Corner

 - Vegetable peelers

Tasting Lab

 - Mail order bacon

On occasion local dishes become so popular that they transcend their region. Gumbo is a taste of Louisiana in a big old bowl. Its distinct aroma and flavor are like a quick trip to the bayous outside of New Orleans.

Recipes

 - Creole-Style Shrimp and Sausage Gumbo

 - Cincinnati Chili

Equipment Corner

 - Useful kitchen gadgets

Tasting Lab

 - Long-grain white rice

It sometimes seems like the simplest recipes suffer the worst fate in modern cookbooks. Maybe it's because no one really cares enough about these dishes to get them right.

Recipes

 - Stuffed Pork Chops

 - All-Purpose Gravy

 - Glazed Carrots

Despite its apparent simplicity, roast chicken is a hard recipe to get right. 

Recipes

 - Crispy Roast Lemon Chicken

 - Chicken Under a Brick with Roasted Potatoes

Equipment Corner

 - Countertop Rotisserie ovens

Dinner in less than 20 minutes is the holy grail of weeknight cooking. Many recipes make good on this promise, but most ultimately reflect the minimal effort exerted on the part of the cook. They are fine in a pinch but rarely worth making again. But it doesn't have to be this way.

Recipes

 - Chicken Paillard

 - Pan-Seared Shrimp with Garlic Lemon Butter

Equipment Corner

 - Cookware cleaning products 

Tasting Lab

 - Chicken cutlets

Cooking for a family isn't as easy as it was once. In Norman Rockwell pictures, the entire clan (with aunts, uncles, cousins, and grandparents) is gathered around the table with a dozen different dishes in front of them. No one has soccer practice or is working late. No one is on a weird diet, and the kids seem to eat the same thing as the adults.

Recipes

 - Sweet and Tangy Oven-Barbecued Chicken

 - Classic Macaroni and Cheese

Equipment Corner

 - Stain removal products

Tasting Lab

 - Microwave popcorn

Have you ever been tempted to prepare a restaurant recipe only to be disappointed with the results? The recipe sounded great, but once you got to work you realized it was never tested in a home kitchen.

Recipes

 - Flambéed Pan-Roasted Lobster

- Crab Towers with Avocado and Gazpacho Salsas

In Texas, good beef ribs are the secret handshake between experienced grillers.

Recipes

 - Texas-Style Barbecued Ribs

 - Southern Cornbread

Equipment Corner

 - Cast-iron skillet care

Tasting Lab

 - Corn bread mixes

We don’t part easily with money, but we will on occasion break the bank and buy a beef tenderloin. The tender, buttery interior is the big draw, and the combination of a healthy dose of seasoning and the flavor from the charcoal grill is a perfect solution to a rather mild-tasting (boring) piece of meat.

Recipes

 - Grill-Roasted Beef Tenderloin

 - Salsa Verde

 - Broiled Asparagus 	

Equipment Corner

 - Kitchen gadgets

Even expert grillers can get in a rut. They make the same four or five recipes over and over again. Sure, the steaks are great, but isn’t there something a bit more exciting?

Recipes

 - Thai Grilled Chicken with Spicy, Sweet, and Sour Dipping Sauce

 - Grilled Salmon with Maple-Soy Glaze 	

Equipment Corner

 - Portable gas grills

There's a significant disconnect between real Mexican food (as prepared in Mexico) and the food served in "Mexican" restaurants in the United States.

Recipes

 - Chicken Enchiladas with Red Chili Sauce

 - Mexican Rice 	

Equipment Corner

 - Spice grinders

Pasta is usually quick, but all too often quick pasta dishes taste like little time or effort was expended during their preparation.

Recipes

 - Farfalle with Tomatoes, Olives and Feta

 - Campanelli with Asparagus, Basil, and Balsamic Glaze

 - Pasta with Three Pestos

Tasting Lab

 - Sun-dried tomatoes

Indian food has a reputation for being spicy (most of it is not) and hard to prepare at home (tell that to one billion Indians). However, it is true that many recipes require a long list of spices and other ingredients.

Recipes

 - Chicken Biryani

 - Mulligatawny Soup

Tasting Lab

 - Curry powder

Pissaladière is Provençal street food, a fragrant, pizza-like tart prized for its contrast of salty black olives and anchovies against a backdrop of sweet caramelized onions and thyme.

Recipes

 - Pissaladière 	

Equipment Corner

 - Baking stones

 - Pizza cutters

In the test kitchen, we enjoy authentic Italian dishes such as pasta all'amatriciana (episode 18-Italian Classics) and osso buco and polenta (episode 19-Winter Supper). But we also like to prepare Italian-American dishes.

Recipes

 - Eggplant Parmesan

 - Pasta with Chicken and Brocoli

There seems to be an endless supply of "classic" Italian dishes. Just when we think we've mastered the canon, we realize there are more seminal Italian dishes to learn-recipes as important as pesto, steak fiorentina, or pasta with garlic and oil.

Recipes

 - Pasta all'Amatriciana

 - Mushroom Risotto

Equipment Corner

 - Rotary cheese graters

Tasting Lab

 - Jarred pasta sauces

Stew and starch is a familiar and comforting winter combination. Stew-and-starch pairings include everything from beef stew and mashed potatoes to chicken paprikash and egg noodles. Our favorite Italian stew-and-starch combo is osso buco and polenta.

Recipes

 - Osso Buco

 - Basic Polenta 

Tasting Lab

 - Bottled water

Who doesn't like bistro food? It offers the panache of fine French cooking but in a casual setting. The dishes are rustic, hearty, and satisfying.

Recipes

 - Baked Goat Cheese Salad

 - French Onion Soup

Equipment Corner

 - Santoku knives

Tasting Lab

 - Goat cheese

Sticky buns are things of breakfast-time debauchery. In bakeries, they are often plate-size buns, warm and glistening, heady with brown sugar and spices. In our opinion, anything less than a great one is not worth its calories.

Recipes

 - Sticky Buns with Pecans

Equipment Lab

 - New-generation Coffee Makers

Tasting Lab

 - Supermarket coffee

Every afternoon around three, editors come sniffing around the test kitchen looking for cookies fresh from the oven. Given how many cookies we make, our test cooks appreciate bar cookies.

Recipes

 - Classic Brownies

 - Congo Bars

Equipment Corner

 - Baking Pans

Tasting Lab 

 - Boxed Brownie Mixes

Making cookies is a favorite holiday activity. Many people who bake infrequently during the year throw themselves into marathon cookie projects.

Recipes

 - Glazed Butter Cookies

 - Walnut Cresent Cookies

Equipment Corner

 - Handheld verses standing mixers

Cakes baked in Bundt pans and tube pans are popular for a variety of reasons.

Recipes

 - Chocolate Sour Cream Bundt Cake

 - Angel Food Cake

Equipment Corner

 - Bundt Pans

Pumpkin cheesecake stands second to the traditional pumpkin pie as a holiday dessert. Those who suffer from pumpkin pie ennui embrace pumpkin cheesecake as "a nice change," but the expectations are low.

Recipes

 - Spiced Pumpkin Cheesecake

 - Brown Sugar and Bourbon Cream

Tasting Lab

 - Cream Cheese

When our test cooks eat in restaurants, they always come back to the kitchen and talk about the dessert. Dramatic and artful presentations rightfully garner a lot of attention.

Recipes

 - Chocolate Volcano Cake with Espresso Ice Cream

 - Caramelized Pears with Blue Cheese and Black-Pepper-Caramel Sauce 

Equipment Corner

 - Handheld Mixers

Season 5

Hassle-free egg dishes to make when you're having company.

Recipes: Asparagus, Ham and Gruyere Frittata; Quiche Lorraine

Tasting Lab: Mail-order Bacon

Take a trip south of the border with ATK.

Recipes: Fresh Tomato Salsa; Quesadillas; Beef Tacos

Tasting Lab: Flour Tortillas

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

The America's Test Kitchen team chooses squash to create healthy and delicious risotto and soup recipes.

Recipes: Butternut Squash Soup; Butternut Squash Risotto

Equipment Corner: Nutmeg Graters

Which steaks offer the best value and how should you cook them?

Recipes: Buttermilk Mashed Potatoes; Pan-Seared Inexpensive Steaks; Mustard-Cream Sauce

Equipment Corner: Steak Knife Sets

Tasting Lab: Cheap Steaks

America's Test Kitchen answers the call for easy, one-skillet dinners.

Recipes: Skillet Lasagna; Skillet Jambalaya

Equipment Corner: Celebrity Skillets

Tasting Lab: Canned Diced Tomatoes

Nothing says American cuisine like these fully tested recipes with modern appeal.

Recipes: Chicken and Dumplings; Boston Baked Beans

Equipment Corner: Zipper-Lock Bags

Science Desk: How Acidity Affects Cooking Beans

Braised brisket and smashed potatoes make for a delicious, cold-weather meal.

Recipes: Onion-Braised Beef Brisket; Smashed Potatoes

Equipment Center: Electric Knives

America's Test Kitchen's novel approach to chicken on the grill – high-roast butterflied chicken – has delicious results, especially when served along with potatoes and asparagus.

Recipes: Crisp-Skin High-Roast Butterflied Chicken with Potatoes; Pan-Roasted Asparagus with Toasted Garlic and Parmesan

Equipment Corner: Remote Thermometers

Tasting Lab: Chicken

No one roasts a turkey or prepares the perfect side (sweet potato casserole) like the America's Test Kitchen team.

Recipes: Roast Turkey for a Crowd; Candied Sweet Potato Casserole

Equipment Corner: Turkey Gadgets

Overcome the challenges of cooking thick-cut pork chops and learn the secrets of pork tenderloin.

Recipes: Pork Chops with Vinegar and Sweet Peppers; Pan-Seared Oven-Roasted Pork Tenderloins; Dried Cherry-Port Sauce

Tasting Lab: White Wine Vinegar

Avoiding the fish counter at the grocery store will be a thing of the past, thanks to these easy-to-master recipes.

Recipes: Pan-Seared Sesame-Crusted Tuna Steaks; Pan-Roasted Halibut Steaks; Chipotle-Garlic Butter with Lime and Cilantro

Equipment Corner: Oven Mitts

Tasting Lab: Soy Sauce

Impressive dishes for company, easy enough to serve on a weeknight.

Recipes: Fish Meuniere with Browned Butter and Lemon; Pan-Seared Scallops with Winted Spinach, Watercress, and Orange Salad

Tasting Lab: Butter Alternatives

Flavorful recipes bring Italy into the test kitchen.

Recipes: Fettuccine Alfredo; Beef Braided in Barolo

Tasting Lab: Parmesan Cheese

Science Desk: Braising vs. Roasting