America's Test Kitchen Season 3
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.
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America's Test Kitchen Season 3 Full Episode Guide
Restraint is key for the perfect New York-style cheesecake.
One old-fashioned, moist and homely, the other elegant, dense and ethereal.
We perfect two classic summer American desserts.
We solve the problem of soggy crusts and mile-high meringue.
We take two cookie classics and make them great again.
Hearth-quality bread from a home oven.
It takes more than speed to make the best quick breads.
Brunch that's worth making, even when company isn't coming.
Spiral-sliced ham and good green bean casserole. (Really!)
We turn meat and potatoes into something memorable.
Free up your oven and grill a better tasting bird.
We prepare an elegant salmon dish . . . on the grill.
Big, juicy, smoky ribs and classic potato salad.
Finding flavor in today's leaner pork.
The secret to great casseroles: keep the ingredients as fresh tasting as possible.
The best chili: hearty, heavy on the meat, and spicy.
Skip the marinade and don't bother to sauté the aromatic vegetables.
Simple ingredients are often the basis of special and uncommonly good dishes.
We return two classic pasta sauces to their original glory.
Quick and easy chicken dishes.
Chinese food at home (without a laundry list of hard-to-find ingredients).
The perfect steakhouse dinner—salad with creamy blue cheese dressing and seared filet mignon—is often a fantasy. In the real world, the lettuce is limp, the dressing gluey or watery, the steak overcooked or not properly browned, and the sauce characterless. The test kitchen shows you how to solve each of these problems.
A taste of real French cooking—without spending all day in the kitchen.
We rescue two favorite vegetable dishes from the clutches of the cafeteria.
Less is more when it comes to hearty soups.
We turn soggy nachos and candy-sweet sangria into serious party food.
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