Our favorite (and most vigorously tested) gadgets exist to make your life in the kitchen easier. To help you stock and use the very best tools out there, we’ve paired with Create for a 5-hour, back-to-back marathon of 10 America’s Test Kitchen and Cook’s Country episodes featuring fan-favorite recipes and tried-and-tested gear. The marathon kicks off on Create at 9 p.m. EDT on April 26.
Julia, Bridget, and the rest of the beloved ATK cast will be cooking up delicious weeknight dinner options, showcasing the equipment that has impressed even our most demanding equipment reviewers.
Find the full lineup of all the episodes—plus our product reviews and tips to hone your home cooking skills—below.
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Pressure Cooker Perfection (ATK TV Season 18, Episode 10)
Test cook Becky Hays makes host Julia Collin Davison the fastest-ever Farmhouse Chicken Noodle Soup in the pressure cooker. Then, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of Gruyère. Next, science expert Dan Souza reveals the science behind pressure cookers. Finally, test cook Elle Simone makes Bridget the perfect Pressure-Cooker Pot Roast.
The Best Stovetop Pressure Cookers
The convenience, ease, and (yes!) safety of the modern pressure cooker will put dinner on the table fast—and make it taste as if you spent the whole day at the stove.
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Pressure-Cooker Pot Roast
Pressure cookers are back and better than ever. Too bad one of the appliance’s most classic dishes hasn’t seen the same improvement.
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The Best Gruyère Cheese
The right Gruyère is buttery and complex, is pleasantly firm and dense, and melts like a champ. If you aren’t buying it, you should be.
Read Our ReviewCast Iron Everything (CC TV Season 15, Episode 1)
Lawman Johnson makes host Bridget Lancaster Japanese Steakhouse Steak and Vegetables, and Toni Tipton-Martin discusses the legacy of a Japanese steakhouse in the United States. Adam Ried shares his top picks for cast-iron skillets. Bryan Roof makes host Julia Collin Davison Charred Cherry Tomatoes with Bell Peppers and Mozzarella.
The Best Cast-Iron Skillets
Artisan brands of American-made cast-iron cookware challenge the old guard.
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Japanese Steakhouse Steak and Vegetables
Our recipe delivers all the savory-sweet appeal of this restaurant favorite—no knife juggling or flaming onion volcano required.
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Charred Cherry Tomatoes with Bell Peppers and Mozzarella
Sweetness and a kiss of char bring intrigue to this tasty salad at any time of the year.
Get the RecipePrime Rib and Popovers (ATK TV Season 22, Episode 4)
Hosts Bridget Lancaster and Julia Collin Davison make the ultimate Sous Vide Prime Rib with Mint Persillade. Equipment expert Adam Ried reviews vacuum sealers. Julia makes Bridget failproof Popovers.
The Best Vacuum Sealers
If you regularly buy or prepare food in bulk, a vacuum sealer can save you time and money—but only if the machine is quick, effective, and easy to use.
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Sous Vide Prime Rib
When you're dropping upward of 100 bucks on a quality rib roast, you're going to want to cook it well. Luckily, sous vide allows you to do just that.
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Popovers
Crisp and toasty on the outside, custardy and lush within. With our easy and foolproof recipe, popovers are dependably magical.
Get the RecipeTacos Two Ways (CC TV Season 12, Episode 3)
Test cook Bryan Roof and host Bridget Lancaster reveal the secrets to making a Southern California classic, Smoked Fish Tacos. Next, equipment expert Adam Ried shows host Julia Collin Davison his top pick of chimney starters. Finally, test cook Christie Morrison makes Julia the perfect Grilled Steak Fajitas.
The Best Chimney Starters
If you grill with charcoal, you need a chimney starter. Does it matter which one you buy?
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Smoked Fish Tacos
This curious combination of smoked fish and sweet slaw had us skeptical—until we tasted it.
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Grilled Steak Fajitas
This popular dish features tender strips of beef nestled into a soft flour tortilla along with onions and bell peppers.
Get the RecipeVindaloo and Chana Masala (ATK TV Season 22, Episode 12)
Hosts Julia Collin Davison and Bridget Lancaster reveal the secrets to Goan Pork Vindaloo. Equipment expert Adam Ried shares with host Julia Collin Davison his top picks for rice cookers, and gadget critic Lisa McManus reviews electric can openers. Test cook Dan Souza prepares Julia Chana Masala.
The Best Rice Cookers
With so many options on the market, which one is best? We cooked 50 batches of rice to find out.
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The Best Electric Can Openers
Electric can openers make a difficult job easy, but some models are unreliable. Could we find one that works flawlessly every time?
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Goan Pork Vindaloo
Disregard vindaloo's reputation for extreme heat. The original Goan vindaloo—tender, juicy pork in a thick, tangy sauce that's aromatic with spices—is milder and more nuanced.
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Chana Masala
Chana Masala, the wildly popular North Indian dish of chickpeas simmered until tender in a tangy, fragrantly spiced tomato-ginger sauce, is a dinnertime hero.
Get the RecipeSweet and Savory Choux (ATK TV 23, Episode 19)
Test cook Dan Souza bakes host Bridget Lancaster classic Choux au Craquelin. Gadget critic Lisa McManus reviews piping sets. Hosts Bridget and Julia Collin Davison make savory Gnocchi à la Parisienne with Arugula, Tomatoes, and Olives.
Piping Sets
We tried five sets, priced from $11.63 to $29.95, each containing between nine and 12 pastry tips and either cloth or plastic bags.
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Choux au Craquelin
A simple addition amplifies the sweetness, crunch, and visual appeal of this classic treat.
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Gnocchi à la Parisienne with Pistou
Made with a classic French pastry dough, gnocchi à la Parisienne impress with a tender, cloudlike texture.
Get the RecipeFried Bites (CC TV Season 14, Episode 1)
Host Bridget Lancaster makes Popcorn Chicken, and Toni Tipton-Martin talks about the snack’s inventor. Equipment expert Adam Ried shares his top pick for electric deep-fryers. Bryan Roof makes Gobi Manchurian, and Lawman Johnson fries up Crispy Vegetable Fritters.
The Best Electric Deep-Fryers
Electric deep fryers promise to make it safe and easy to deep-fry your favorite foods at home. Which one is best?
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Popcorn Chicken
Bite-size fried chicken is a big seller at fast-food restaurants. Our recipe makes it just as big a hit at home.
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Gobi Manchurian
This satisfying, multitextured dish is perfect for sharing—or eating all by yourself.
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Crispy Vegetable Fritters
Shred vegetables, mix into batter, fry—could crispy fritters really be that easy?
Get the RecipeQuick Fish Dinners (ATK TV Season 22, Episode 16)
Test cook Dan Souza cooks host Bridget Lancaster simple Sautéed Tilapia with Chive-Lemon Miso Butter. Tasting expert Jack Bishop gives tips for buying Italian pastas, and equipment expert Adam Ried shares his top picks for food processors. Test cook Becky Hays makes host Julia Collin Davison Pesce All’Acqua Pazza (Southern Italian-Style Poached Fish).
The Best Food Processors
Our longtime favorite is powerful and easy to use, but is it still the best choice?
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Sautéed Tilapia
We were skeptics, too—until we did our homework. The facts: Most tilapia is responsibly raised and features moist, firm flesh with a clean, mild taste.
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Pesce All'Acqua Pazza (Southern Italian Poached Fish)
For the light and elegant pesce all’acqua pazza, simplicity—and skin—beget success.
Get the RecipeSpring Feast (CC TV Season 13, Episode 13)
Test cook Christie Morrison makes host Julia Collin Davison a showstopping Slow-Roasted Fresh Ham. Next, equipment expert Adam Ried reveals his top pick for inexpensive stand mixers. Finally, test cook Bryan Roof makes host Bridget Lancaster famous St. Louis Gooey Butter Cake Bars.
The Best Stand Mixers
A stand mixer is an investment, but it’s essential for serious home bakers. We find the best options at every price and size.
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Slow-Roasted Fresh Ham
If you love meaty, full-flavored pork dishes like ribs and pulled pork, fresh ham is destined to become your new favorite roast.
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St. Louis Gooey Butter Cake
This coffee cake features the signature sweet and gooey topping over a sturdy yeast-dough base. A dusting of confectioners' sugar puts it over the top.
Get the RecipeTwo Simple Pastas (ATK TV Season 23, Episode 4)
Test cook Keith Dresser makes host Julia Collin Davison Pasta Cacio e Uova. Equipment expert Adam Ried reviews chef’s knives under $75. Test cook Dan Souza makes host Bridget Lancaster Orecchiette with Broccoli Rabe and Sausage.
The Best Chef’s Knives for $75 or Less
Our longtime favorite chef's knife is sharp, capable, and comfortable to hold. But is it still the best?
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Pasta Cacio e Uova (Pasta with Cheese and Eggs)
In cacio e uova, a touch of heat transforms simple ingredients into the silkiest sauce.
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Pasta with Broccoli Rabe and Sausage
To fine-tune this classic combination, we first needed to tame broccoli rabe’s bitter edge.
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