Season 6

Hassle-free egg dishes to make when you're having company.

Recipes: Asparagus, Ham and Gruyere Frittata; Quiche Lorraine

Tasting Lab: Mail-order Bacon

Take a trip south of the border with ATK.

Recipes: Fresh Tomato Salsa; Quesadillas; Beef Tacos

Tasting Lab: Flour Tortillas

With the help of the ATK team, these south-of-the-border soups are sure to please the whole family.

Recipes: Black Bean Soup; Tortilla Soup

Equipment Corner: Chefs Knives

Tasting Lab: Chicken Broth

The America's Test Kitchen team chooses squash to create healthy and delicious risotto and soup recipes.

Recipes: Butternut Squash Soup; Butternut Squash Risotto

Equipment Corner: Nutmeg Graters

Which steaks offer the best value and how should you cook them?

Recipes: Buttermilk Mashed Potatoes; Pan-Seared Inexpensive Steaks; Mustard-Cream Sauce

Equipment Corner: Steak Knife Sets

Tasting Lab: Cheap Steaks

America's Test Kitchen answers the call for easy, one-skillet dinners.

Recipes: Skillet Lasagna; Skillet Jambalaya

Equipment Corner: Celebrity Skillets

Tasting Lab: Canned Diced Tomatoes

Nothing says American cuisine like these fully tested recipes with modern appeal.

Recipes: Chicken and Dumplings; Boston Baked Beans

Equipment Corner: Zipper-Lock Bags

Science Desk: How Acidity Affects Cooking Beans

Braised brisket and smashed potatoes make for a delicious, cold-weather meal.

Recipes: Onion-Braised Beef Brisket; Smashed Potatoes

Equipment Center: Electric Knives

America's Test Kitchen's novel approach to chicken on the grill – high-roast butterflied chicken – has delicious results, especially when served along with potatoes and asparagus.

Recipes: Crisp-Skin High-Roast Butterflied Chicken with Potatoes; Pan-Roasted Asparagus with Toasted Garlic and Parmesan

Equipment Corner: Remote Thermometers

Tasting Lab: Chicken

No one roasts a turkey or prepares the perfect side (sweet potato casserole) like the America's Test Kitchen team.

Recipes: Roast Turkey for a Crowd; Candied Sweet Potato Casserole

Equipment Corner: Turkey Gadgets

Overcome the challenges of cooking thick-cut pork chops and learn the secrets of pork tenderloin.

Recipes: Pork Chops with Vinegar and Sweet Peppers; Pan-Seared Oven-Roasted Pork Tenderloins; Dried Cherry-Port Sauce

Tasting Lab: White Wine Vinegar

Avoiding the fish counter at the grocery store will be a thing of the past, thanks to these easy-to-master recipes.

Recipes: Pan-Seared Sesame-Crusted Tuna Steaks; Pan-Roasted Halibut Steaks; Chipotle-Garlic Butter with Lime and Cilantro

Equipment Corner: Oven Mitts

Tasting Lab: Soy Sauce

Impressive dishes for company, easy enough to serve on a weeknight.

Recipes: Fish Meuniere with Browned Butter and Lemon; Pan-Seared Scallops with Winted Spinach, Watercress, and Orange Salad

Tasting Lab: Butter Alternatives

Flavorful recipes bring Italy into the test kitchen.

Recipes: Fettuccine Alfredo; Beef Braided in Barolo

Tasting Lab: Parmesan Cheese

Science Desk: Braising vs. Roasting

Rich, exotically spicy Indian curry and lighter, herbaceous Thai curry.

Recipes: Indian Curry; Thai Green Curry with Chicken, Broccoli, and Mushrooms

Tasting Lab: Coconut Milk

Not-so-sweet versions of a Japanese classic and a Chinese take-out standby.

Recipes: Chicken Teriyaki; Orange-Flavored Chicken

Tasting Lab: Store-Bought Teriyaki Sauce

A Spanish classic: saffron rice loaded with seafood, meat, and vegetables.

Recipes: Sangria; Paella

Equipment Corner: Paella Pans

Tasting Lab: Olive Oil

The smoky flavor of a grilled pizza's crust can't be replicated in the oven.

Recipes: Grilled Tomato and Cheese Pizza; Spicy Garlic Oil

Science Desk: What is Yeast?

Lightly dressed French potato salad perfectly complements this smoky roast pork.

Recipes: Grill-Roasted Pork; French Potato Salad

Equipment Corner: Kitchen Twine

Tasting Lab: Dijon Mustard

Also called pulled pig and sometimes just plain barbecue.

Recipes: Barbecued Pulled Pork; All Purpose Cornbread

Equipment Corner: Plastic Wraps; Liquid Measuring Cups

The America's Test Kitchen team cooks up some delicious home-cooked BBQ.

Recipes: Barbecued Pulled Chicken; Cabbage and Red Pepper Salad with Lime-Cumin Vinaigrette

Equipment Corner: Mini Food Processors

Tasting Lab: Barbecue Sauces

Free-form fruit tart and blueberry cobbler, both easier than pie.

Recipes: Free-Form Summer Fruit Tarts; Blueberry Cobbler

Equipment Corner: Food Processors

Science Desk: Science Behind Great Pie Crust

A demonstration of the absolute best recipe for deep dish apple pie. Creating a pie with a high filling-to-crust ratio poses challenges.

Recipes: Deep-Dish Apple Pie

Equipment Corner: Rolling Pins

Tasting Lab: Premium Butters

Two cookies, one crisp and elegant; the other oversized and chewy.

Recipes: Spritz Cookies; Chocolate-Chunk Oatmeal Cookies

Equipment Corner: Cookie Presses

Science Corner: Convection Ovens

Perfect the ultimate birthday treat with this recipe for classic layer cake.

Recipes: Classic White Layer Cake with Butter Frosting and Raspberry-Almond Filling

Equipment Corner: Cake Pans

Tasting: Raspberry Preserves

The ATK team creates a German chocolate cake destined to impress. Our less sweet version has a more intense chocolate flavor than most.

Recipes: German Chocolate Cake with Coconut-Pecan Filling

Science Corner: Butter Temperature and Baking

Tasting: Cocoa Powders