Test cook Bryan Roof cooks host Julia Collin Davison a Birmingham specialty, Greek Chicken. Then, test cook Lawman Johnson makes the best Crushed Red Potatoes with Garlic and Herbs.

Test cook Bryan Roof makes host Bridget Lancaster Pennsylvania Dutch Apple Pie. Then, tasting expert Jack Bishop challenges host Julia Collin Davison to a tasting of vanilla ice cream, and Bridget and Julia bake Amish Cinnamon Bread.

Host Bridget Lancaster makes Easy Steak Frites, and Toni Tipton-Martin shares the origin of French Fries. Equipment expert Adam Reid shares his top pick for braisers. Bryan Roof makes the ultimate French Onion soup.

Test cook Bryan Roof makes host Julia Collin Davison flavor-packed Grilled Jerk Chicken. Then, equipment expert Adam Ried and host Bridget Lancaster discuss grill brushes. Finally, test cook Christie Morrison makes Smoked Chicken Wings.

Ashley Moore makes host Julia Collin Davison Spaghetti Carbonara. Tasting expert Jack Bishop shares tips for buying eggs, and Lawman Johnson makes Fried Artichokes from the Recipe Box. Toni Tipton-Martin talks about ancient potato preserving techniques, and Julia makes host Bridget Lancaster Instant Mashed Potato Gnocchi al Forno.

Test cook Christie Morrison and host Julia Collin Davison make mouthwatering Pork Carnitas. Then, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of lard. Finally, Julia makes crunchy Shrimp Tacos.

Join us as we re-create two classic cakes from the 1960s. Christopher Kimball shares tips for error-proof baking, and Jack Bishop reveals which milk chocolate won our taste tests.

No description available

Everyone loves Italian food. We share the secrets to making extraordinary meatballs and marinara and the perfect “Sunday gravy”—a slow-simmered sauce with several kinds of meat.

We share the test kitchen’s method for simplifying Lexington-style pulled pork, and explain how to make the perfect Memphis coleslaw—a barbecue-joint staple.

Making pork roast is tricky. Which cut is best and how do you keep the meat moist? Our unique seven-hour recipe will change the way you think about the other white meat.

Learn to make super-crunchy fried chicken. Pair it with our classic potato salad, or with the potato chips that won our taste test of top brands.

No description available

Learn the technique for perfectly broiled steaks, and discover the secret to super-stuffed potatoes. Adam Ried tells us which steaks knives make the cut.

No description available

Learn to grill double-thick chops and how to give them authentic smoke flavor. The test kitchen also perfects a recipe for whiskey-glazed pork chops.

No description available

Bridget Lancaster teaches Christopher Kimball how to cook a garlicky tri-tip roast on the grill. She also prepares California barbecued beans and Santa Maria-style salsa.

Enjoy a diner-style brunch at home with impossibly tall and fluffy omelets, crusty, deeply browned home fries, and the best store-bought orange juice as judged by our tasters.

We make a classic American meal starting with a juicy roast with a rich, meaty gravy.

Bridget Lancaster reveals the test kitchen’s secrets to a perfect lemon meringue pie with a sky-high topping that won’t weep. And Erin McMurrer makes easy Icebox Key Lime Pie with perfect texture and real lime flavor.

Our Ultimate Cinnamon Buns are tender, gooey, and unapologetically large. We also create a better-than-the-box pancake mix that delivers made-from-scratch flavor even faster.

Uncover the test kitchen’s method for making smoky Wood-Grilled Salmon at home. We also reveal the tips and techniques you’ll need to make flavorful stuffed shrimp that holds its shape and is never rubbery.

We update a Pillsbury Bake-Off classic reengineering the recipe to replace a no-longer-made ingredient. Christopher Kimball also reveals the top test kitchen tips about how to use your oven for baking.

We’ll reveal the secrets to authentic-tasting Chili con Carne at home and how to make Southern-Style Skillet Cornbread with hearty corn flavor.