America's Test Kitchen From Cook's Illustrated — Season 3

Jan 200325m

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

Jan 200325m

Less is more when it comes to hearty soups.

Jan 200325m

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

Jan 200325m

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

Feb 200325m

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.

Feb 200325m

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

Feb 200325m

Quick and easy chicken dishes.

Feb 200325m

We return two classic pasta sauces to their original glory.

Mar 200325m

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

Mar 200325m

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

Mar 200325m

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

Mar 200325m

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

Mar 200325m

Finding flavor in today's leaner pork.

Apr 200325m

Big, juicy, smoky ribs and classic potato salad.

Apr 200325m

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

Apr 200325m

Free up your oven and grill a better tasting bird.

Apr 200325m

We turn meat and potatoes into something memorable.

May 200325m

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

May 200325m

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

May 200325m

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

May 200325m

Hearth-quality bread from a home oven.

May 200325m

We take two cookie classics and make them great again.

Jun 200325m

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

Jun 200325m

We perfect two classic summer American desserts.

Jun 200325m

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

Jun 200325m

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