Test cook Julia Collin Davison uncovers the secrets to Julia Child’s Thanksgiving Turkey and serves it with a perfect recipe for Roasted Root Vegetables. Then, gadget expert Lisa McManus reviews her favorite tools for making turkey.

Test cook Bridget Lancaster reveals the secrets to making the best Milk-Braised Pork Loin. Then, tasting expert Jack Bishop conducts a tasting of apricot preserves. Next, gadget expert Lisa McManus uncovers the best apple corers. Finally, test cook Julia Collin Davison demonstrates how to make the ultimate Roasted Pears with Dried Apricots and Pistachios.

Hosts Julia Collin Davison and Bridget Lancaster head into the test kitchen to uncover the secrets to making the ultimate Sticky Buns at home. Next, tasting expert Jack Bishop challenges Bridget to a tasting of Almond Butter. And finally, equipment expert Adam Ried reviews waffle irons in the equipment corner.

Test cook Bridget Lancaster uncovers the secrets to French-Style Chicken and Stuffing in a Pot. Then, host Christopher Kimball answers cooking questions in Letters to the Editor. And finally, test cook Julia Collin Davison shows Chris how to make a French-Style Pork Stew at home.

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Recipes for simple pot-au-feu, and raspberry charlotte.

Test cook Julia Collin Davison uncovers the secrets to making the best Pepper-Crusted Beef Tenderloin Roast. Next, equipment expert Adam Ried reveals his top pick for pepper grinders in the Equipment Corner. And finally, test cook Bridget Lancaster shows host Christopher Kimball how to make perfect Roast Butterflied Leg of Lamb with Coriander, Cumin, and Mustard Seeds at home.

Man on the street Doc Willoughby learns all about Sicilian-style pizza from the Barbati family of L&B Spumoni Gardens in Brooklyn. Then, test cook Bridget Lancaster demonstrates how to make the ultimate Thick-Crust Sicilian-Style Pizza at home. Next, test cook Becky Hays uncovers the secrets to Homemade Ricotta Cheese. Finally, test cook Julia Collin Davison demonstrates how to make the best Pasta with Cauliflower, Bacon, and Bread Crumbs.

Hosts Julia Collin Davison and Bridget Lancaster debunk cast iron myths and share the basics for cast iron care. Then, Julia shows Bridget how to make the ultimate Cast Iron Steak. Next, equipment expert Adam Ried reviews paper towel holders in the Equipment Corner. And finally, test cook Dan Souza uncovers the secrets to Crisp Roast Butterflied Chicken with Rosemary and Garlic.

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

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

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?

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

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?

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

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

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

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

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

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

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

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)

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.