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The Worst Episodes of America's Test Kitchen

Every episode of America's Test Kitchen ranked from worst to best. Explore the Worst Episodes of America's Test Kitchen!

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...
Genre:Documentary
Network:PBS

Worst Episodes Summary

"Tomato Sauces for Pasta" is the worst rated episode of "America's Test Kitchen". It scored N/A/10 based on 0 votes. Directed by N/A and written by N/A, it aired on 8/4/2001. This episode scored NaN points lower than the second lowest rated, "The Perfect Roast Turkey".

  • Tomato Sauces for Pasta
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    #1 - Tomato Sauces for Pasta

    Season 1 Episode 1 - Aired 8/4/2001

    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

    Director: N/A

    Writer: N/A

  • The Perfect Roast Turkey
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    #2 - The Perfect Roast Turkey

    Season 1 Episode 2 - Aired 8/11/2001

    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

    Director: N/A

    Writer: N/A

  • Great Roast Chicken
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    #3 - Great Roast Chicken

    Season 1 Episode 3 - Aired 8/18/2001

    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?

    Director: N/A

    Writer: N/A

  • Beef Stew
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    #4 - Beef Stew

    Season 1 Episode 4 - Aired 8/25/2001

    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

    Director: N/A

    Writer: N/A

  • Perfect Pork
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    #5 - Perfect Pork

    Season 1 Episode 5 - Aired 9/1/2001

    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?

    Director: N/A

    Writer: N/A

  • How to Cook Salmon
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    #6 - How to Cook Salmon

    Season 1 Episode 6 - Aired 9/8/2001

    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

    Director: N/A

    Writer: N/A

  • Stir Fry Made Easy
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    #7 - Stir Fry Made Easy

    Season 1 Episode 7 - Aired 9/15/2001

    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

    Director: N/A

    Writer: N/A

  • Sunday Dinner
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    #8 - Sunday Dinner

    Season 1 Episode 8 - Aired 9/22/2001

    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

    Director: N/A

    Writer: N/A

  • Cooking Eggs
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    #9 - Cooking Eggs

    Season 1 Episode 9 - Aired 9/29/2001

    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

    Director: N/A

    Writer: N/A

  • Cookie Jar Classics
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    #10 - Cookie Jar Classics

    Season 1 Episode 10 - Aired 10/6/2001

    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

    Director: N/A

    Writer: N/A

  • The Perfect All-Purpose Cake
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    #11 - The Perfect All-Purpose Cake

    Season 1 Episode 11 - Aired 10/13/2001

    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

    Director: N/A

    Writer: N/A

  • Holiday Pies
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    #12 - Holiday Pies

    Season 1 Episode 12 - Aired 10/20/2001

    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

    Director: N/A

    Writer: N/A

  • Crisps, Cobblers, and Gratins
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    #13 - Crisps, Cobblers, and Gratins

    Season 1 Episode 13 - Aired 10/27/2001

    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)

    Director: N/A

    Writer: N/A

  • Three Pureed Vegetable Soups
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    #14 - Three Pureed Vegetable Soups

    Season 2 Episode 1 - Aired 1/5/2002

    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.

    Director: N/A

    Writer: N/A

  • Pesto, Carbonara and Salad
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    #15 - Pesto, Carbonara and Salad

    Season 2 Episode 2 - Aired 1/12/2002

    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.

    Director: N/A

    Writer: N/A

  • Spaghetti and Meatball Supper
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    #16 - Spaghetti and Meatball Supper

    Season 2 Episode 3 - Aired 1/19/2002

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

    Director: N/A

    Writer: N/A

  • Pizza Night
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    #17 - Pizza Night

    Season 2 Episode 4 - Aired 1/26/2002

    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.

    Director: N/A

    Writer: N/A

  • Simple Sandwiches
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    #18 - Simple Sandwiches

    Season 2 Episode 5 - Aired 2/2/2002

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

    Director: N/A

    Writer: N/A

  • Shrimp Classics
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    #19 - Shrimp Classics

    Season 2 Episode 6 - Aired 2/9/2002

    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.

    Director: N/A

    Writer: N/A

  • Steak Frites
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    #20 - Steak Frites

    Season 2 Episode 7 - Aired 2/16/2002

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

    Director: N/A

    Writer: N/A

  • Fried Chicken and 'Fixens
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    #21 - Fried Chicken and 'Fixens

    Season 2 Episode 8 - Aired 2/23/2002

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

    Director: N/A

    Writer: N/A

  • Chicken Cutlets 101
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    #22 - Chicken Cutlets 101

    Season 2 Episode 9 - Aired 3/2/2002

    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.

    Director: N/A

    Writer: N/A

  • All-American Cookout
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    #23 - All-American Cookout

    Season 2 Episode 10 - Aired 3/9/2002

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

    Director: N/A

    Writer: N/A

  • Middle Eastern Barbeque
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    #24 - Middle Eastern Barbeque

    Season 2 Episode 11 - Aired 3/16/2002

    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.

    Director: N/A

    Writer: N/A

  • Fajitas and Margaritas
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    #25 - Fajitas and Margaritas

    Season 2 Episode 12 - Aired 3/23/2002

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

    Director: N/A

    Writer: N/A