ATK All-Time Best Recipes: 20th Anniversary Special
To celebrate the 20th anniversary of the most-watched cooking show on public television, the cast of America’s Test Kitchen is counting down the show’s top 20 recipes of all time. Emotional, nostalgic, and (as always) filled to the brim with practical home cooking takeaway, this delicious hour of television features four brand-new recipe segments, new testimonials from every member of the cast (including four of the original Season 1 cast members), behind-the-scenes access to the series that reveals all-new sausage-making secrets, and playful archives from the show’s extensive 20-season catalog.
Over the course of the hour, the cast presents the top 20 recipes one by one in reverse order. Cast members take turns introducing their favorite recipes to cook at home and sharing personal anecdotes that illustrate what each recipe means to them.
The four original cast members — Bridget Lancaster, Julia Collin Davison, Jack Bishop, and Adam Ried — cook their four favorite recipes. That’s right: Twenty seasons was all it took to get Jack and Adam behind the cooktops! We’ll also hear from our fans — this special features touching fan-submitted videos about what ATK means to them and how the show has improved their lives.
Tuesday, November 19, at 9pm on CET
Vegan Buffalo Cauliflower Bites
Deemed “better than wings” by our tasters, these crunchy, tangy, spicy, and just plain addictive cauliflower bites will be the new star of your game day table.Get the Recipe!
Ragu alla Bolognese
Our goal was to make the richest, most savory interpretation of this famous meat sauce. But how many meats did that require—and would the dairy have to go?Get the Recipe!
Making a passable version of this restaurant standard is easy enough, but for truly first-rate results, we took stock of every detail.Get the Recipe!
Julia Collin Davison is an executive editorial director for America’s Test Kitchen. She is also host of America’s Test Kitchen and Cook’s Country and is an original cast member of both shows, which are two of the highest-rated instructional cooking shows on television. Julia began working as a test cook for Cook’s Illustrated in 1999 and led recipe development for America’s Test Kitchen cookbooks for more than a decade. Julia is a regular guest on The Dr. Oz Show, Hallmark Channel’s Home & Family, and QVC and has appeared on Fox & Friends and Today. She graduated from the Culinary Institute of America in 1996, received an Augie Award from the Culinary Institute of America, and was inducted into the prestigious Disciples d’Escoffier Culinary Society in 2018.
Bridget Lancaster is an executive editorial director for America’s Test Kitchen. She’s known to millions of fans as a host of the America’s Test Kitchen and Cook’s Country, which both air on public television. Bridget is also host and producer of Proof, a new podcast from America’s Test Kitchen. She began working as a test cook for Cook’s Illustrated in 1998; she was also part of the launch team for Cook’s Country magazine and led the magazine’s recipe development. Bridget is the lead instructor for America’s Test Kitchen Cooking School and has created hundreds of instructional videos. In her earlier career she cooked in restaurant kitchens in the South and the Northeast, concentrating on pastry. She was inducted into the prestigious Disciples d’Escoffier Culinary Society in 2018.
Jack Bishop is the chief creative officer of America’s Test Kitchen. He was part of the original team that started America’s Test Kitchen, beginning with the launch of Cook’s Illustrated in 1993. Jack directed the launch of Cook’s Country magazine in 2005 and the building of the company’s book publishing division. He is the tasting lab expert on America’s Test Kitchen and Cook’s Country. Jack leads the creative teams working on the company’s television shows, podcasts, videos, magazines, books, and online cooking school. Jack is the author of several cookbooks, including Vegetables Every Day and The Complete Italian Vegetarian Cookbook.
Adam Ried is the keeper of the Equipment Corner on America’s Test Kitchen and Cook’s Country. During his 10-year tenure as an editor for Cook’s Illustrated, Adam developed and edited recipes, wrote feature stories, and contributed to many other sections of the magazine, including the popular Quick Tips. Moreover, Adam bore primary responsibility for Cook’s Illustrated’s highly respected kitchen equipment testing and ingredient tasting features. Adam has taught cooking and food writing; written for local, national, and international publications; and consulted for restaurants, kitchen equipment manufacturers, and other food-related businesses. He is a graduate of Macalester College and the culinary certificate program at Boston University.