Most 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.

Soup and Bread From Scratch

Julia Collin Davison

Bridget Lancaster

Christopher Kimball

Jack Bishop

A Moroccan Feast

Salmon and Sole

Chicken 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.

Simply Chicken

This 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.

Fall Classics

Scrambled 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.

Rise and Shine Breakfast

To 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.

Chocolate Torte

Join 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.

Pasta, Please

We 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 Slow and Easy Thanksgiving

Peruvian 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.

A Latin Celebration

After venturing to Brooklyn for the real deal, we return to the test kitchen to develop our own Thin-Crust Pizza recipe. We’d gladly pit it against that of any New York pizza joint.

New York-Style Pizza at Home

First, 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.

Shake and Bake Reinvented

We 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.

Here's the Beef

To 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.

Crepes and Croissants

Fish 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.

Fussy 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.

Even the most fervent meat eaters will love our versions of these two vegetarian favorites: full-flavored Vegetable Lasagna and bright, citrusy Spaghetti al Limone.

Vegetarian Pasta Night

Grab 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.

Cool and Creamy Desserts

First, 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.

Backyard Chicken Dinner

We 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.

Slow-Cooker Revolution

Our Beef Kebabs and Greek Spinach and Feta Pie recipes take two often lackluster Mediterranean staples and elevate them to the mealtime favorites they once were.

Mediterranean Specials

Join 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.

Cold-Weather Comfort

Think that all potato and bread recipes have to be heavy? We prove otherwise with our light-as-air Potato Gnocchi and our bread and tomato Panzanella salad.

Gnocchi and Panzanella

In the summer, it’s easy to get into a grilled-burgers-and-chicken rut. Our flavor-packed Grilled Bone-In Pork Roast and tender Grilled Scallops provide the perfect change of pace.

Time to Grill

When they’re good, summer pies and cakes are a great way to highlight fresh produce. But when they’re bad, they’re a great way to waste it. Our Strawberry Pie and Summer Peach Cake are the former.

Sweet Summer Endings

Join 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.

Southeast Asian Favorites

A 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.

Summertime Supper

We 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.

Bistro-Style Steak and Potatoes

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.

Soup and Bread From Scratch

Seasons27

Season 12 Episodes26

Cast4

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Episode Summary