America's Test Kitchen

Trout amandine; how Julia Child made French cuisine accessible in the U.S.; a deep dive into freshwater fish; bench scrapers; lentilles du puy with spinach and creme fraiche.

Cook's Country

French-Inspired Dinner

Mana'eesh za'atar; baba ghanoush; different eggplants; roasted beets with lemon-tahini dressing.

Mediterranean Meze

Butter and lard biscuits; the debate between lard and shortening; the benefits of full-sized and mini food processors; mimosa fried chicken.

Biscuits and Chicken

Grilled bone-in leg of lamb with charred scallion sauce; spray mops; La Vina-style cheesecake.

Grilled Lamb and Cheesecake

Tuna poke and salmon teriyaki poke; freeze-dried backpacking meals; malasadas.

Hawaiian Melting Pot

Sisig and garlic fried rice; the importance of Knorr's Liquid Seasoning in Filipino cooking; the history of chicken wings as a bar snack; soy sauce chicken wings.

Sisig and Wings

Smoked citrus chicken; the origins of key lime pie; making key lime pie.

Never Enough Citrus

San Diego fish tacos; tortilla chips; the history of shrimping in America; crispy fried shrimp.

Fish Tacos and Fried Shrimp

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Chefs prepare regional specialties from across the U.S.; hosts Bridget Lancaster, Julia Collin Davison and Toni Tipton-Martin.

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Diner-style patty melts; automatic drip coffee makers; the ultimate extra crunchy onion rings.

S16 E13 | The Best Diner Food

E14 | French-Inspired Dinner

E12 | Mediterranean Meze

E9 | Biscuits and Chicken

E6 | Grilled Lamb and Cheesecake

E5 | Hawaiian Melting Pot

E4 | Sisig and Wings

E3 | Never Enough Citrus

E2 | Fish Tacos and Fried Shrimp