Get to know some protein-packed legumes, grains, and tofu to make a delicious, satisfying dinner on any given weeknight.
After a primer on chocolate, watch us make the world’s best chocolate pots de crème and the chewiest brownies on the planet.
Learn to buy, store, prepare and cook everyone’s favorite fish. We’ll share recipes for poached and oven-roasted salmon.
Explore chipotles, anchos, jalapeños, serranos and more (not all are hot!) and add some chile recipes to your repertoire.
We'll demystify olive oil and discuss the best ways to use it, then make tapenade, vinaigrette and a garlicky pasta.
We'll show you the right way to mix salad greens and pan-sear chicken breasts to make two knockout main-course salads.
After an overview of real Parmigiano-Reggiano and prosciutto di Parma, we’ll make tagliatelle with prosciutto and peas.
Want to make delicious dim sum at home? Learn about wrappers, fillings and we’ll demonstrate two cooking methods.
A few key tools and simple techniques can turn any baker into a cake boss. Learn from a pro and enjoy a lovely slice of cake.
Learn to make pasta in a food processor, roll it with a hand-cranked machine and turn sheets of it into tender ravioli.
Discover the best method, ingredients, and techniques for making a tender, flaky, beautiful crust—with or without a pie plate.
Explore egg basics: how to crack them, separate yolks from whites, fry them and make aioli, deviled eggs, and meringues.
Explore exciting new recipes and techniques on any of four America's Test Kitchen feature cruises.
May 6-13, 2018
Jul 7-21, 2018
Sep 22-29, 2018
“People don’t take trips, trips take people.”- John Steinbeck
“People don’t take trips, trips take people.”