Test cook Dan Souza makes host Julia Collin Davison Çılbır (Turkish Poached Eggs with Yogurt and Spiced Butter).Test cook Becky Hays makes host Bridget Lancaster Xīhóngshì Chao Jīdàn (Chinese Stir-Fried Tomatoes and Eggs). Test cook Keith Dresser and Julia cook Matzo Brei.
Get our Matzo Brei Recipe:
Get our Ciblir recipe:
Get our Xīhóngshì Chao Jīdàn recipe:
Buy our winning strainer:
Buy our winning chefs knife:
Buy our winning Wok:
Buy our winning colander:
Buy our winning Dutch oven:
Buy our winning large saucepan:
Buy our winning non-stick skillet:
Buy our winning stainless skillet:
Buy our winning whisk:
ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook’s Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at
If you like us, follow us: