Yes, it's that time already: our ovens are calling out for holiday cookies, and our roasting pans are readying themselves for the silly season ahead. We’ve paired with Create for a marathon of 10 America's Test Kitchen episodes featuring fan-favorite recipes from all corners of the holiday dinner table. Catch it on Create from Friday, October 25 through Thursday, October 31.
Find the full lineup of all the standout recipes—plus informative product reviews and tips that will make you a better cook—below.
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Season 18, Episode 3: How to Roast Everything
Bridget and Julia teach viewers how to make the ultimate Beef Tenderloin with Smoky Potatoes and Persillade Relish. Tasting expert Jack Bishop challenges Bridget to a turkey tasting, and then test cook Dan Souza makes Turkey Breast en Cocotte with Pan Gravy.
Beef Tenderloin with Smoky Potatoes and Persillade Relish
For special occasions, few cuts top a beef tenderloin. This elegant roast cooks quickly and serves a crowd. Plus, its rich and buttery slices are fork-tender.
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Turkey Breast en Cocotte with Pan Gravy
Cooking a turkey breast is a great alternative to tackling the whole bird; it’s easy to handle and full of white meat.
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The Best Supermarket Turkey
The holidays are no time to gamble on a bird that cooks up dry and bland—or, worse, exhibits off-flavors.
Read Our ReviewSeason 19, Episode 4: The Perfect Cake
Bridget and Julia reveal the secrets to making the perfect Gingerbread Layer Cake at home. Gadget critic Lisa McManus reviews stovetop kettles. Finally, test cook Keith Dresser makes a foolproof recipe for Sticky Toffee Pudding Cakes.
Gingerbread Layer Cake
Leave gingerbread people to the kids. The best vehicle for seriously sophisticated flavor is a tender, moist showstopper cake.
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Individual Sticky Toffee Pudding Cakes
Studded with dates and coated in a sweet toffee sauce, this moist, rich cake is a British favorite. How would it translate to the American kitchen?
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The Best Stovetop Kettles
Double, double toil and trouble, fire burn and kettle bubble.
Read Our ReviewSeason 19, Episode 6: The Perfect Cookies
Test cook Dan Souza makes Julia a festive recipe for Easy Holiday Sugar Cookies. Equipment expert Adam Ried reveals his top pick for parchment paper, and gadget critic Lisa McManus reviews silicone baking mats. Test cook Lan Lam then makes Bridget the Best Lemon Bars.
Easy Holiday Sugar Cookies
Most roll-and-cut cookies force you to battle rock-hard dough and then rarely even taste good. We wanted it all: ease, good looks, and a crisp, buttery crumb.
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Best Lemon Bars
What's the secret to bars with bold, multifaceted citrus flavor? Cut back on the lemon juice.
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The Best Parchment Paper
Parchment paper is simple. Why are so many products hard to use?
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The Best Silicone Baking Mats
For cookies and tuiles, silicone baking mats are as good as parchment—and sometimes better.
Read Our ReviewSeason 19, Episode 7: Elegant Dinner Party
In this episode, Bridget and Julia uncover the secrets to the ultimate Braised Brisket with Pomegranate, Cumin, and Cilantro. In the Equipment Corner, equipment expert Adam Ried reviews his top pick for twist corkscrews. Finally, test cook Dan Souza makes a decadent Duchess Potato Casserole.
Braised Brisket with Pomegranate, Cumin, and Cilantro
Beefy in flavor and size, brisket has the potential to be the ultimate braised dish for company. The trick is turning this notoriously tough cut both moist and tender.
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Duchess Potato Casserole
For potatoes that are elegant yet easy, we revamp a fussy French classic.
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The Best Wine Openers (Twist Corkscrews)
Wine can be intimidating. Your corkscrew shouldn’t make it more so.
Read Our ReviewSeason 23, Episode 1: Ultimate Yule Log
Hosts Bridget Lancaster and Julia Collin Davison make the ultimate Caramel-Espresso Yule Log. Lisa reviews mini-muffin tins.
Caramel-Espresso Yule Log with Meringue Bracket-Style Mushrooms and Chocolate Crumbles
A fluffy, tender cake that rolls effortlessly around a plush, stay-put filling, and most of the work can be completed days in advance? It's a Christmas miracle.
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Mini-Muffin Tins
These tins make adorable, bite-size treats. With so many options on the market, which one is best?
Read Our ReviewSeason 23, Episode 5: Beef Wellington
Hosts Julia Collin Davison and Bridget Lancaster make a show-stopping Beef Wellington. Tasting expert Jack Bishop challenges Bridget to a tasting of domestic caviar.
Classic Beef Wellington
Is this dinosaur of a recipe worth making at home? If you like flaky—not soggy—pastry wrapped around perfectly pink, flavorful beef, the answer is an enthusiastic yes.
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Season 23, Episode 15: Scandinavian Brunch
Hosts Bridget Lancaster and Julia Collin Davison bake perfectly spiced Kanelbullar (Swedish Cinnamon Buns). Gadget critic Lisa McManus reviews robot vacuums. Julia shows Bridget how to make Gravlax.
Kanelbullar (Swedish Cinnamon Buns)
The sugar-and-spice delights known as kanelbullar feature a rich dough that's perfumed with cardamom and swirled with cinnamon and butter.
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Gravlax
Unlike its cousins smoked salmon, lox, and nova, which are all usually brined and then smoked, gravlax relies on a one-step process.
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Robot Vacuums
Today’s robot vacuums promise to map your home, vacuum and mop your floors, avoid pet “accidents,” empty their own bins, do video surveillance, and clean specific rooms following elaborate schedules. Do any of these functions work?
Read Our ReviewSeason 23, Episode 13: Thanksgiving for a Small Group
Test cook Erin McMurrer makes host Bridget Lancaster Roast Whole Turkey Breast with Gravy. Gadget critic Lisa McManus shares her favorite mops. Test cook Dan Souza and host Julia Collin Davison unlock the secrets to perfect Oatmeal Dinner Rolls.
Roast Whole Turkey Breast with Gravy
A perfectly cooked, crispy-skinned turkey breast can be just the ticket for a smaller holiday gathering—particularly if it comes with gravy.
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Oatmeal Dinner Rolls
Can't choose between plush, soft rolls and those with the more interesting flavors and textures of whole grains? Great news: You don't have to.
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The Best Mops
The best mops make it easy to keep floors (and hands) clean. Which option checks all the boxes?
Read Our ReviewSeason 24, 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.
Chocolate-Toffee Bark
For 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 RecipeSeason 24, Episode 24: Holiday Cocktail 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 cocktails, and Erin McMurrer makes Julia Bruschetta with Artichoke Hearts & Parmesan.
Roasted Oysters on the Half Shell with Mustard Butter
Oysters are diverse, sustainable, increasingly accessible, and festive—and preparing them in your own kitchen is eminently doable.
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Baked Brie en Croûte
With only four ingredients, this sophisticated appetizer is easier to make than it might seem.
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Bruschetta with Artichoke Hearts and Parmesan
There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wanted smart flavor combinations that didn’t require a bib.
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Tasting Nonalcoholic Spirits and Cocktails
Sales of booze-free beverages are booming. We sampled 16 wildly different options and found a lot to be excited about.
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