America’s Test Kitchen TV, Season 24: All the Episodes, Recipes & Reviews

TV Shows & Podcasts

Our flagship show is back with all-new recipes and testing.

Published Jan. 6, 2024.

America’s Test Kitchen’s 24th season is packed with time-saving cooking techniques, mouthwatering recipes, and thoughtful insights into the very best kitchen tools and gadgets to level up your cooking.

Veteran cast members Julia, Bridget, Lan, Elle, Dan, Adam, and Jack will take you on a culinary adventure with recipes from around the world. You’ll also be introduced to new cast members and new segments about techniques and equipment.

We’ve got you covered with all the need-to-know details for the season. Here are all of the episode titles and descriptions, plus every test kitchen–tested recipe and product review featured in season 24.

You can find every new episode of America’s Test Kitchen season 24 on our website.

To learn where and when America’s Test Kitchen airs in your area, enter your zip code into our station finder.

1,900+ RecipesThe Complete ATK TV Show Cookbook, 2001-2024Get more than 1,900 recipes from 24 years of public television’s most-watched cooking show captured in one complete volume!Buy Now

Episode 1: Bienvenue à la Brasserie

Test cook Keith Dresser makes host Julia Collin Davison Lamb Shanks Braised in Red Wine with Herbes de Provence. Tasting expert Jack Bishop talks about cooking wines. Test cook Lan Lam makes host Bridget Lancaster showstopping Profiteroles.

Episode 2: Borscht and Rye

Test cook Dan Souza makes host Julia Collin Davison Hot Ukrainian Borscht. Equipment expert Adam Ried shares our recommended bread lames. Test cook Erin McMurrer bakes host Bridget Lancaster her favorite Deli Rye Bread.

RecipeHot Ukrainian BorschtEqual parts rustic vegetable stew and bright, sheer, meaty broth, borscht is the universal, infinitely adaptable heart of Ukrainian cuisine.Get the Recipe

RecipeDeli Rye BreadRye flour contributes little structure to bread and soaks up water like a sponge. So how do you make a tender loaf strong enough to hold up under a pile of sandwich fixings?Get the Recipe

Equipment ReviewThe Best Bread LamesFor the best-looking bread, you need the right scoring tool.Read Our Review

Episode 3: Mushroom Mains

Test cook Becky Hays makes savory Mushroom Bourguignon. Tasting expert Jack Bishop challenges hosts Bridget Lancaster and Julia Collin Davison to a head-to-head tasting of Veggie Burgers. Science expert Dan Souza uses a soda can and some science to explain cooking with aluminum. Test cook Lan Lam cooks main course-worthy White Bean and Mushroom Gratin.

RecipeMushroom BourguignonWe translated the original dish's wonderful complexity to a meat-free version starring chunks of portobello mushrooms napped in a silky sauce.Get the Recipe

RecipeWhite Bean and Mushroom GratinOnce you know the building blocks that create savory depth, you won't miss the meat.Get the Recipe

Equipment ReviewThe Best Meat-Free BurgersNew meatless burgers are revolutionizing the food world. Can they satisfy both vegetarians and meat eaters?Read Our Review

Episode 4: A Heartier Taste of Italy

Test cook Erin McMurrer makes host Bridget Lancaster Erbazzone (Swiss Chard Pie). Equipment expert Adam Ried gives his recommendations for milk frothers. Bridget makes host Julia Collin Davison hearty Soeupa alla Valpellinentze (Savoy Cabbage Soup).

RecipeErbazzone (Swiss Chard Pie)The city of Reggio Emilia is the birthplace of the most satisfying of snacks: erbazzone, a hearty, savory pie packed with tender greens.Get the Recipe

RecipeSoueupa alla valpellinentze (Savoy Cabbage Soup)This regional wintertime dish hails from Valle d'Aosta in the Italian Alps.Get the Recipe

Equipment ReviewMilk FrothersFrothed milk is a must-have for cappuccinos and lattes. Which model can create the perfect foam at home?Read Our Review

Episode 5: Game Day Favorites from Your Air Fryer

Lan Lam makes Bridget Lancaster Air-Fryer Spicy Chicken Sandwiches. Jack Bishop challenges Bridget to a tasting of tonic water. Becky Hays makes Julia Collin Davison Air-Fryer Parmesan, Rosemary and Black Pepper French Fries.

RecipeSpicy Fried Chicken SandwichesShallow-frying the chicken in a covered skillet makes quick and clean work of this crispy sandwich stuffer.Get the Recipe

RecipeAir-Fryer Parmesan, Rosemary, and Black Pepper French FriesOnce we learned how to make crave-worthy French fries in the air fryer, we thought that giving them a Parmesan-rosemary coating would be a cinch.Get the Recipe

Equipment ReviewTonic WaterFancy tonic waters abound. Do you need one to make a good gin and tonic?Read Our Review

Episode 6: Steakhouse for Two

We’re cooking for two! Julia Collin Davison makes Bridget Lancaster New York Strip Steaks with Crispy Potatoes & Parsley Sauce. Becky Hays makes Julia a Classic Caesar Salad, and Erin McMurrer makes Bridget individual New York Cheesecakes.

RecipeNY Strip Steaks with Potatoes and Parsley Sauce for TwoFor a steak-and-potatoes recipe that was anything but ordinary, we started with boneless strip steaks and small red potatoes.Get the Recipe

RecipeClassic Caesar Salad for TwoYour favorite salad, scaled down to the perfect portion.Get the Recipe

RecipeNew York Cheesecakes for TwoA full-size cheesecake in a two-person household sometimes goes to waste. Our foolproof individual cheesecakes make the perfect portion.Get the Recipe

Episode 7: Multicooker Perfection

Becky Hays makes Julia Collin Davison Multicooker Chicken in a Pot with Lemon-Herb Sauce. Equipment expert Adam Ried reviews multicookers and Lisa McManus provides care tips. Elle Simone Scott makes Bridget Lancaster Multicooker Hawaiian Oxtail Soup.

RecipeMulticooker Chicken in a Pot with Lemon-Herb SauceWe knew this classic French method of cooking en cocotte would translate seamlessly to a multicooker.Get the Recipe

RecipeMulticooker Hawaiian Oxtail SoupIn this Chinese-influenced local favorite, spicy-sweet aromatics perfume a rich broth brimming with pungent greens and meaty knobs of its signature ingredient.Get the Recipe

Equipment ReviewThe Best MulticookersAfter cooking more than 68 pounds of meat and 26 pounds of beans over two months, here's what we learned.Read Our Review

Episode 8: Japanese Comfort Food

Test cook Keith Dresser makes host Julia Collin Davison umami-packed Chicken Teriyaki. Tasting expert Jack Bishop talks all about potatoes. Test cook Dan Souza makes host Bridget Lancaster comforting Nikujaga (Beef and Potato Stew).

RecipeChicken TeriyakiThe sweet, salty, umami-packed dish that’s ubiquitous in the United States is not what you’ll find in Tokyo. Japanese cooking authority Elizabeth Andoh helps set things straight.Get the Recipe

RecipeNikujaga (Beef and Potato Stew)Nikujaga is a satisfying beef stew unlike any other.Get the Recipe

Episode 9: Pies Big and Small (for Easter)

Test cook Elle Simone Scott makes host Julia Collin Davison Triple Berry Slab Pie with Ginger-Lemon Streusel. Equipment expert Adam Ried shares his must-have pie baking tools. Test cook Sam Block makes Julia Chocolate-Cherry Pie Pops.

RecipeTriple Berry Slab Pie with Ginger-Lemon StreuselOur berry slab pie is guaranteed to elicit oohs and aahs before the first slice is even cut. And no one will know it's a cinch to prepare.Get the Recipe

RecipeChocolate-Cherry Pie PopsThese fun, mini pies on sticks will make everyone smile.Get the Recipe

Episode 10: Fried Favorites

Test cook Lan Lam makes host Julia Collin Davison Lumpiang Shanghai with Seasoned Vinegar. Tasting expert Jack Bishop talks all about apple products. Test cook Dan Souza makes host Bridget Lancaster Crispy Cacio e Pepe Bites.

RecipeLumpiang Shanghai with Seasoned VinegarCulture and cuisine are wrapped up inthe making and sharing of the Philippines’ crispy egg rolls.Get the Recipe

RecipeCrispy Cacio e Pepe BitesCrispy, cheesy, gooey (and gluten-free).Get the Recipe

Episode 11: Dutch Oven Dinners

Test cook Keith Dresser makes host Julia Collin Davison an innovative Chicken Pot Pie with Spring Vegetables. Tasting expert Jack Bishop reviews garlic powder. Test cook Erin McMurrer makes host Bridget Lancaster One-Pot Weeknight Pasta Bolognese.

RecipeChicken Pot Pie with Spring VegetablesChicken pot pie usually requires a major time commitment. Our trusty Dutch oven proved to be the key to an easier way.Get the Recipe

RecipeOne-Pot Weeknight Pasta BologneseThis quicker version of bolognese doesn’t sacrifice flavor.Get the Recipe

Equipment ReviewDoes It Matter Which Garlic Powder You Buy?We tasted nine brands of garlic powder. Here’s what you need to know about this versatile seasoning.Read Our Review

Episode 12: Flavors of Jamaica

Test cook Antoinette Johnson makes host Bridget Lancaster Jamaican Stew Peas with Spinners. Gadget critics Hannah Crowley and Lisa McManus give tips on how to repair and maintain kitchen gear. Test cook Elle Simone Scott makes host Julia Collin Davison Jamaican Pepper Steak.

RecipeJamaican Stew Peas with SpinnersBeneath its world-renowned jerked meats and festive seafood dishes lies the beating heart of Jamaican cuisine: stew peas.Get the Recipe

RecipeJamaican Pepper SteakThere's no clearer snapshot of Jamaican Chinese cooking than pepper steak: the beef-and–bell pepper stir-fry lavished with heady seasonings and brown gravy.Get the Recipe

Episode 13: Passover Celebration

Test cook Carmen Dongo makes host Julia Collin Davison Chraime. Tasting expert Jack Bishop talks about bitter herbs on the Passover seder plate and equipment expert Adam Ried reviews copper skillets. Test cook Keith Dresser makes Julia Coconut Macaroons with Chocolate Chips and Almonds.

RecipeChraimeOur version of this spicy, garlicky, saucy, and aromatic tomato-based fish stew pays homage to its Libyan and Moroccan roots.Get the Recipe

RecipeCoconut Macaroons with Chocolate Chips and AlmondsCoconut macaroons, a Passover go-to, are delightful year-round.Get the Recipe

Equipment ReviewThe Best Copper SkilletsThese beautiful, heat-responsive, pricey pans have a long history in fine cooking, but do they have a place in home kitchens today?Read Our Review

Episode 14: Mexican Feast

Test cook Erica Turner makes host Julia Collin Davison the Mexican stew Caldo de Siete Mares (Soup of the Seven Seas). Equipment expert Adam Ried reveals his recommended induction cookware, and test cook Dan Souza makes heart-warming Albondigas en Chipotle.

RecipeCaldo de Siete Mares (Soup of the Seven Seas) Our version of this Mexican soup features mussels, catfish, and shrimp.Get the Recipe

RecipeAlbondigas en Chipotle (Meatballs in Chipotle Sauce)This Mexican dish features big flavors and an unexpected meatball ingredient.Get the Recipe

GuideThe Best Induction CookwareInduction cooktops are known for their incredible precision and easy cleanup. But in order to use one, you need the right cookware.Learn More

Episode 15: A Taste of Thailand

Test cook Keith Dresser makes host Julia Collin Davison a Southern Thai speciality, Khua Kling (Pork Stir-Fry). Science expert Dan Souza reveals what happens inside a pressure cooker, and test cook Elle Simone Scott makes host Bridget Lancaster Khao Niaow Ma Muang (Sticky Rice with Mango).

RecipeKhua Kling (Southern Thai Pork Stir-Fry)Famed for its fiery burn, southern Thailand's pork curry is also fragrant, floral, and stunningly complex, especially considering how quickly it comes together.Get the Recipe

RecipeKhao Niaow Ma Muang (Sticky Rice with Mango)The classic Thai dessert khao niaow ma muang is a celebration of warm weather, perfectly ripe fruit, and balance.Get the Recipe

Episode 16: Nuts Over Chocolate

Test cook Keith Dresser makes host Julia Collin Davison a decadent Nutella Tart. Tasting expert Jack Bishop talks all about chocolate, and test cook Lan Lam makes host Bridget Lancaster the perfect Chocolate-Toffee Bark.

RecipeNutella TartThis rich, decadent tart makes good use of this popular spread.Get the Recipe

RecipeChocolate-Toffee BarkFor a sweet treat that’s great for gifts, we make a buttery, nutty layer of toffee, let it harden, and then coat both sides with chocolate.Get the Recipe

Episode 17: What’s for Dinner? Bacon!

Test cook Erin McMurrer makes host Julia Collin Davison Caramelized Onion, Pear, and Bacon Tart in a cast iron pan. Equipment expert Adam Ried shares our recommended dustpans and brushes, and test cook Joe Gitter makes Julia Rigatoni with Tomatoes, Bacon, and Fennel.

RecipeCast Iron Caramelized Onion, Pear, and Bacon TartSweet, salty, and savory: this tart has it all.Get the Recipe

RecipeRigatoni with Tomatoes, Bacon, and FennelWe wanted to streamline prep for an easy, one-pot pasta dinner with a tomato sauce bolstered with smoky bacon and fragrant fennel seeds.Get the Recipe

Equipment ReviewDustpans and BrushesFor a good, clean sweep, you need the right tools for the job.Read Our Review

Episode 18: Chinese Stir Fry and Salad

Test cook Lan Lam cooks host Julia Collin Davison easy Stir-Fried Cumin Beef. Equipment expert Adam Ried shares our recommended colanders, and tasting expert Jack Bishop talks all about cabbage. Test cook Dan Souza makes host Bridget Lancaster Tiger Salad.

RecipeStir-Fried Cumin BeefCooks have briskly tossed, turned, and flipped food in this vessel for centuries. We dug deep into this ancient culinary art to understand exactly why and how it works.Get the Recipe

RecipeLao Hu Cai (Tiger Salad)Celery’s many forms and parts take turns playing the lead in these recipes, underscoring the plant’s exciting versatility.Get the Recipe

Equipment ReviewThe Best ColandersA colander is the go-to tool to use when draining pasta, but a good one can do so much more than that. Which model is best?Read Our Review

Episode 19: Taste the Rainbow

Test cook Lan Lam bakes host Julia Collin Davison a show-stopping Rainbow Cake, and test cook Erica Turner makes Julia Gluten-Free Rainbow Sprinkle Cupcakes.

RecipeRainbow CakeIf it's possible that just looking at a cake can make you happy, this is the cake to do it.Get the Recipe

RecipeGluten-Free Rainbow Sprinkle CupcakesRainbow (or confetti) cupcakes are festive and especially popular with children, so we wanted to develop an easy-to-make gluten-free version that would deliver on flavor and looks alike.Get the Recipe

Episode 20: Mediterranean Mains

Test cook Keith Dresser cooks host Bridget Lancaster a Greek casserole, Moussaka. Gear Heads hosts Hannah Crowley and Lisa McManus share how to get the most out of your microwave, and test cook Dan Souza makes host Julia Collin Davison Grilled Halloumi Wraps.

RecipeMoussakaWith plush vegetables, spiced meat sauce, and a top coat of satiny béchamel, this iconic casserole is equal parts festive showpiece and supreme comfort food.Get the Recipe

RecipeGrilled Halloumi WrapsThanks to its unique molecular structure, squeaky, briny halloumi stays firm over a flame, taking on flavorful browning and char.Get the Recipe

Equipment ReviewThe Best Microwave OvensThe latest models offer new features and controls and promise better results.Read Our Review

Episode 21: Cast Iron Mornings

Test cook Becky Hays makes host Julia Collin Davison a Simple Cheese Quiche. Adam shares our recommended breakfast kitchen tools, and Lisa shares cast iron care tips. Test cook Keith Dresser makes host Bridget Lancaster French Toast Casserole.

RecipeCast Iron Simple Cheese QuicheThe ideal quiche has tender, flaky pastry and velvety custard.Get the Recipe

RecipeFrench Toast CasseroleFrench toast casserole sounds like an ideal family breakfast, but only if the dish looks and tastes like breakfast, not dessert.Get the Recipe

Episode 22: A Taste of Lebanon

Test cook Carmen Dongo makes host Julia Collin Davison Kousa Mihshi (Lebanese Stuffed Squash). Tasting expert Jack Bishop talks all about capers, and test cook Sam Block makes Julia vegetarian Red Lentil Kibbeh.

RecipeKousa Mihshi (Lebanese Stuffed Squash)Zucchini stuffed with spiced lamb and rice and braised in cinnamon-accented tomatosauce is a Lebanese favorite that transcends its simple ingredients.Get the Recipe

RecipeRed Lentil KibbehA vegan version of this popular Middle Eastern dish.Get the Recipe

Equipment ReviewThe Best CapersWe love the briny, vegetal flavor and subtle crunch of capers. Which product is best?Read Our Review

Episode 23: Fish and Vegetables Hit the Grill

Host Bridget Lancaster grills up Whole Trout with Marjoram and Lemon. Tasting expert Jack Bishop challenges Julia and Bridget to a heat-to-head tasting of lemonade, and Julia makes a Grilled Vegetable Platter.

RecipeGrilled Whole Trout with Marjoram and LemonGrilling whole trout is quick and easy; plus, its crisp, smoky skin is a perfect complement to its mild-tasting meat. The only problem? Getting it off the grill in one piece.Get the Recipe

RecipeGrilled Vegetable PlatterA beautiful, bounteous spread for your next outdoor gathering.Get the Recipe

Equipment ReviewThe Best LemonadeWhether you prefer sweeter lemonades or ones with mouth-puckering tartness, we’ve got you covered.Read Our Review

Episode 24: Holiday co*cktail Party

Lan Lam makes Bridget Lancaster Roasted Oysters with Mustard Butter. Dan Souza makes Julia Collin Davison Baked Brie en Croûte. Jack challenges Bridget to a tasting of non-alcoholic co*cktails, and Erin McMurrer makes Julia Bruschetta with Artichoke Hearts & Parmesan.

RecipeRoasted Oysters on the Half Shell with Mustard ButterOysters are diverse, sustainable, increasingly accessible,andfestive—and preparing them inyourownkitchen is eminently doable.Get the Recipe

RecipeBaked Brie en CroûteWith only four ingredients, this sophisticated appetizer is easier to make than it might seem.Get the Recipe

RecipeBruschetta with Artichoke Hearts and ParmesanThere’s a whole lot more to bruschetta than chopped tomatoes and basil. We wanted smart flavor combinations that didn’t require a bib.Get the Recipe

Equipment ReviewTasting Nonalcoholic Spirits and co*cktailsSales of booze-free beverages are booming. We sampled 16 wildly different options and found a lot to be excited about.Read Our Review

Episode 25: Better Burgers

Learn how to grind your own meat for the perfect burger, and make mouthwatering veggie burgers that even the biggest meat-lovers will adore.

RecipeGrind-Your-Own Sirloin Burger BlendAlthough store-bought ground chuck makes a quick and satisfying burger, home-ground meat provides a loose craggy texture and strong beefy flavor that make for a truly superior burger experience.Get the Recipe

RecipeUltimate Veggie BurgersStore-bought veggie burgers border on inedible, but most homemade renditions are a lot of work. Could we develop a recipe that was really worth the effort?Get the Recipe

Episode 26: Mediterranean Seafood

Learn how pan-roasting fish is the quickest way to make delicious Cod with Green Olive, Almond, and Olive Relish. We also show you how to make a North African specialty, Braised Monkfish with Saffron and Cured Olives.

RecipePan-Roasted Cod with Green Olive, Almond, and Orange RelishWith the right technique, pan-roasting fish is a surefire path to a quick and delicious meal.Get the Recipe

RecipeBraised Monkfish with Saffron and Cured OlivesA traditional North African specialty, a tagine is both the name for a conical cooking vessel and the stew that is cooked inside it.Get the Recipe

Equipment ReviewThe Best Infrared ThermometersInfrared thermometers let you take cookware temperatures instantly. Does it matter which one you buy?Read Our Review

Equipment ReviewButter Storage ContainersButter can pick up odors from nearby foods. Which containers offer the best protection to keep it tasting fresh?Read Our Review

America’s Test Kitchen TV, Season 24: All the Episodes, Recipes & Reviews | America's Test Kitchen (2024)