America's Test KitchenSeason 12

TV-G

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.

Where to Watch America's Test Kitchen • Season 12

TubiFree

26 Episodes

Simply Chicken
E1
Simply ChickenChicken fricassee is a classic French dish that could benefit from a modern makeover. We turn it into a weeknight meal with a bright, complex sauce and still have time to share the secrets to our Best Simple Roast Chicken.
Fall Classics
E2
Fall ClassicsThis episode features two fall favorites. First, we eke out juicy, tender, savory results from a bland roast in our Pot-Roasted Pork Loin recipe. Then we prepare our moist Classic Gingerbread recipe, which uses a surprising technique to get the perfect texture.
Rise and Shine Breakfast
E3
Rise and Shine BreakfastScrambled eggs are easy to cook but hard to cook well. We nail down an approach that guarantees fluffy, tender scrambled eggs every time. Then we serve them alongside our foolproof Cranberry Nut Muffins for a breakfast worth waking up for.
Chocolate Torte
E4
Chocolate TorteTo learn more about the rich, multilayered cakes known as tortes, we went straight to the source: the Hotel Sacher Vienna, home of the world-famous Sachertorte. Then we brought what we learned back to the test kitchen, where we created our elegant Chocolate-Raspberry Torte.
Pasta, Please
E5
Pasta, PleaseJoin us as we make over two Italian classics. First, we minimize the fuss and the mess of cooking spaghetti and meatballs for a crowd. Then we use a few thoughtfully chosen vegetables and a light but full-bodied sauce to make our modern Spring Vegetable Pasta.
A Slow and Easy Thanksgiving
E6
A Slow and Easy ThanksgivingWe take unconventional approaches to two traditional Thanksgiving staples: super-moist and tender Braised Turkey with Gravy and our crowd-pleasing Bread Stuffing with Sausage, Dried Cherries, and Pecans, which is cooked outside of the bird—but doesn’t taste like it.
A Latin Celebration
E7
A Latin CelebrationPeruvian chicken joints are becoming popular in the United States, thanks in part to their roast chicken with garlic and lime. We use supermarket staples and a vertical roaster to replicate this phenomenal dish and then show you how to make our perfect Black Beans and Rice to serve with it.
New York-Style Pizza at Home
E8
New York-Style Pizza at HomeHost Christopher Kimball visits Di Fara Pizza in Brooklyn to learn how to make the perfect New York-style pizza. Next, Chris goes into the kitchen with test cook Bridget Lancaster to learn the secrets to making the ultimate Thin-Crust Pizza at home. And finally, tasting expert Jack Bishop challenges Chris to a tasting of red wine vinegar.
Shake and Bake Reinvented
E9
Shake and Bake ReinventedFirst, we reveal how using fewer nuts actually brought out the almonds’ flavor in our Nut-Crusted Chicken Cutlets. Then we demonstrate our foolproof method for the ultimate Crisp Pan-Fried Pork Chops.
Here's the Beef
E10
Here's the BeefWe researched the fanatical world of chili devotees and used the best of what we learned to develop a recipe for Our Favorite Chili. Then we demonstrate another beefy favorite: Juicy Pub-Style Burgers.
Crepes and Croissants
E11
Crepes and CroissantsTo learn how the French make their croissants so delicate and rich, we traveled to Paris. Then we came back to the test kitchen and used what we learned to develop our own foolproof recipe. We also introduce our flawless version of another brunch favorite: crêpes.
Salmon and Sole
E12
Salmon and SoleFish dishes make the perfect weeknight meal—if you can avoid cooking them improperly and losing their crust in the process. We manage to dodge both problems in our recipes for Glazed Salmon and Baked Sole Fillets.
Soup and Bread From Scratch
E13
Soup and Bread From ScratchMost of the time, whole-wheat sandwich bread and broccoli-cheese soup recipes don’t taste enough like the ingredients they advertise. Our versions really taste like wheat and broccoli, respectively—and are better than anything you can buy at a supermarket.
A Moroccan Feast
E14
A Moroccan FeastFussy techniques and esoteric ingredients make cooking authentic Moroccan chicken a daunting proposition. Our simple Chicken Tagine and foolproof couscous take the anxiety out of preparing a Moroccan meal.
Vegetarian Pasta Night
E15
Vegetarian Pasta NightTest cook Becky Hays shows host Christopher Kimball how to make Great Vegetable Lasagna. Then, science expert Guy Crosby teaches Chris about the science of cornstarch. Next, tasting expert Jack Bishop challenges Chris to a tasting of whole wheat lasagna noodles. And finally, test cook Bryan Roof uncovers the secrets to perfect Spaghetti al Limone.
Cool and Creamy Desserts
E16
Cool and Creamy DessertsGrab your spoons and join us as we demonstrate fail-safe methods for making our perfect Chocolate Pudding and our Homemade Ice Cream, which could rival even the best in your supermarket’s freezer section.
Backyard Chicken Dinner
E17
Backyard Chicken DinnerFirst, we move the test kitchen outdoors to reveal the secrets to our Grill-Smoked Chicken, which has tender, juicy meat and clean, full-bodied smoke flavor. Then we go back inside to produce the ultimate Salt-Baked Potatoes.
Slow-Cooker Revolution
E18
Slow-Cooker RevolutionWe demonstrate the slow cooker’s versatility by using it to prepare three of our favorites: Old-Fashioned Chicken Noodle Soup, Pork Loin with Cranberries and Orange, and Chocolate-Hazelnut Bread Pudding.
Mediterranean Specials
E19
Mediterranean SpecialsTest cook Bridget Lancaster reveals the secrets to making the ultimate Beef Kebabs. Next, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of Greek yogurt. And finally, test cook Bryan Roof uncovers the test kitchen's secrets to perfect Greek Spinach and Feta Pie.
Cold-Weather Comfort
E20
Cold-Weather ComfortJoin us as we share two recipes that will heat up any cold day: our Split Pea and Ham Soup, which features a rich broth studded with sweet-smoky meat, and our Easy Caramel Cake, whose foolproof caramel icing is sure to reclaim its place in every baker’s repertoire.
Gnocchi and Panzanella
E21
Gnocchi and PanzanellaTest cook Bridget Lancaster shows host Christopher Kimball how to make foolproof Gnocchi at Home. Next, gadget guru Lisa McManus reveals her top pick for rotary graters. Then, Chris discusses with science expert Guy Crosby the science of soil and its effect on the taste of tomatoes. And finally, test cook Yvonne Ruperti shows Chris how to make an Italian recipe for bread and tomato salad, Panzanella.
Time to Grill
E22
Time to GrillTest cook Bridget Lancaster shows host Christopher Kimball how to make the ultimate Grilled Bone-In Pork Roast. Then, equipment expert Adam Ried reveals his top pick for whole fish baskets in the Equipment Corner. Next, gadget guru Lisa McManus reveals her favorite summertime kitchen gadgets. And finally, test cook Julia Collin Davison uncovers the test kitchen's secrets for foolproof Grilled Scallops.
Sweet Summer Endings
E23
Sweet Summer EndingsTest cook Julia Collin Davison uncovers the secrets to fresh Strawberry Pie. Next, equipment expert Adam Ried reviews paring knives in the Equipment Corner. And finally, test cook Yvonne Ruperti shows host Christopher Kimball how to make the ultimate Summer Peach Cake, and science expert Guy Crosby reveals why water makes pie pastry tough.
Southeast Asian Favorites
E24
Southeast Asian FavoritesJoin us as we travel to New York City to learn the secrets of Thai cooking. We return to the test kitchen to use our newfound knowledge in two Southeast Asian classics: Thai Grilled Beef Salad and Indonesian-Style Fried Rice.
Summertime Supper
E25
Summertime SupperA foolproof cooking method ensures that our Grilled Stuffed Pork Tenderloin stays tender and moist, while a rich-tasting filling gives the mild cut big flavor. Our Lighter Corn Chowder, which actually tastes like crisp, sweet corn, rounds out the meal.
Bistro-Style Steak and Potatoes
E26
Bistro-Style Steak and PotatoesWe give you the know-how to prepare this five-star meal at home. Our Pan-Seared Steaks with Herb Sauce achieves the richness and consistency of a classic French demi-glace in a fraction of the time, and our crisp, earthy Potato Galette makes the perfect side dish.