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.
Get our Orecchiette with Broccoli Rabe and Sausage recipe:
Get our Pasta Cacio e Uova recipe:
Buy our winning Victorinox Chef’s Knife:
Buy the Mercer Renaissance Chef’s Knife:
Buy the Mercer Millennia Chef’s Knife:
Buy our winning whisk:
Buy our winning large saucepan:
Buy our winning colander:
Buy our winning carbon steel fry pan:
Buy our winning 7.25 qt Dutch oven:
Buy our winning colander:
Buy our winning non-stick skillet:
Buy our winning baking sheet:
Buy our winning wire rack:
Buy our winning stainless skillet:
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: