America’s Test Kitchen

Egg, kimchi and avocado sandwiches; electric gooseneck kettles; gadgets that keep coffee hot; Spanish migas with fried eggs.

Sauteed tilapia with chive-lemon miso butter; buying Italian pastas; food processors; Southern Italian-style poached fish.

Spinach and ricotta gnudi with tomato-butter sauce; utensil crocks; the science of tempered chocolate; Italian hazelnut cookies.

Crispy fish sandwiches with tartar sauce; pepper mills; a horseradish tasting; handling extra fry oil; Rhode Island-style fried calamari.

Sichuan noodles with chili sauce and pork; mortars and pestles; Lion's Head meatballs.

Albondigas, Spanish-style meatballs in almond sauce; olives; the science of energy transfer in liquids; Andalusian spinach and chickpeas.

Yeasted doughnuts; vegan chocolate ice cream tasting; banana muffins with coconut and macadamia.

Mustardy apple butter-glazed pork chops; a white chocolate chip tasting; reviewing grill spatulas; the secrets to browned butter blondies.

Broiled chicken with gravy; toaster ovens; toaster oven gear; skillet roasted broccoli.

Upside-down tomato tart; buying tomatoes; the Leidenfrost Effect; hearty Greek salad.

Fresh peach pie with all-butter lattice top; sugar.

Pupusas with curtido; soda makers; fried yuca.

Broccoli salad with creamy avocado dressing; roasted radishes with yogurt-tahini sauce; inexpensive coffee makers; watermelon salad with Cotija and serrano chilies.