America's Test Kitchen From Cook's Illustrated (2001)

Name: America's Test Kitchen From Cook's Illustrated
Rating: 6.9

Rating: 6.9

America's Test Kitchen From Cook's Illustrated Poster

Synopsis

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.

First Air Date: 2001-08-04

Last Air Date: 2026-05-23

Number of Seasons: 26

Number of Episodes: 664

Networks: PBS

View Technical Specifications on IMDb

Top Cast

Julia Collin Davison as Self
Bridget Lancaster as Self
Jack Bishop as Self
Christopher Kimball as Self
Lisa McManus as Self
Dan Souza as Self
Adam Ried as Self
Keith Dresser as Self

Seasons

Season 1 (2001)

Season 2 (2002)

Season 3 (2003)

Season 4 (2004)

Season 5 (2005)

Season 6 (2006)

Season 7 (2007)

Season 8 (2008)

Season 9 (2009)

Season 10 (2010)

Season 11 (2011)

Season 12 (2012)

Season 13 (2013)

Season 14 (2014)

Season 15 (2015)

Season 16 (2016)

Season 17 (2017)

Season 18 (2018)

Season 19 (2019)

Season 20 (2020)

America's Test Kitchen at Home (2021)

America's Test Kitchen at Home 2 (2022)

Season 23 (2023)

Season 24 (2024)

Season 25 (2024)

Season 26 (2025)

Season 1 (2001)

No overview available for this season.

Episodes:

Ep. 1: Tomato Sauces for Pasta (2001-08-04)

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
Ep. 2: The Perfect Roast Turkey (2001-08-11)

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
Ep. 3: Great Roast Chicken (2001-08-18)

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?
Ep. 4: Beef Stew (2001-08-25)

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
Ep. 5: Perfect Pork (2001-09-01)

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?
Ep. 6: How to Cook Salmon (2001-09-08)

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
Ep. 7: Stir Fry Made Easy (2001-09-15)

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
Ep. 8: Sunday Dinner (2001-09-22)

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
Ep. 9: Cooking Eggs (2001-09-29)

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
Ep. 10: Cookie Jar Classics (2001-10-06)

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
Ep. 11: The Perfect All-Purpose Cake (2001-10-13)

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
Ep. 12: Holiday Pies (2001-10-20)

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
Ep. 13: Crisps, Cobblers, and Gratins (2001-10-27)

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)