Holiday Special: Celebrate and Learn How to Make Holiday Recipes (and Hear the Cast's Stories!)

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In this very special holiday episode, the America’s Test Kitchen cast gets together and shares their secrets to holiday planning, favorite holiday memories, and all-time favorite holiday recipes.

Get our recipe for Beef Tenderloin:
Get our recipe for Turkey Breast en Cocotte:
Get our recipe for Porchetta:
Get our recipe for Millionaire’s Shortbread:
Get our recipe for Gâteau Breton:

Learn how Julia stays organized when cooking her Thanksgiving meal, and how Bridget suggests hiding imperfect food. Hear Jack’s worst turkey disaster and what dessert Lisa calls “the most insanely delicious thing ever.”

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

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Kevin Hosford says:

I think I have the same sweater as Jack.

Linda Faucette says:

Love this show

Gastric Sleeve Journey 2020 says:

Are you still with me as we start the final week of Dr. V's Challenge? If so great job! We got this! In it to win it! Let's chat about the challenge here:

mikeinkc says:

Porcetta…Bridget: I having a moment..

Kit Buys says:

I want to be part of this cast, they are so funny.

Cecille Moore says:

Ladies! I have not watched ATK in a few years! I love the atmosphere now, you all have turned it into a happy fun place to be, and great food to boot! A big thank you, I am back!😊❤😊‼

Maggie H says:

Oh how I would have LOVED to participate in that event! A work party centered on food and cooking and friends!!!

A G says:

I would love to see a video on how to make those mashed potatoes you mentioned at the end of the video.

Lynn Dragoman says:

Whatever happened to the bowtie guy Christopher?


I like the heavy cream idea in the carmel

Mary Holden says:

What is the pork cut called in UK?

Ima Grouche says:

Hi there. I've been a fan for many years. But I am a liver patient and need low-sodium low-calorie recipes. Do you have any?

Penny Upson says:

Loved the show! Always fun and informative. Thanks.

Florence Banuchi says:

This show is the best shows ever.

Debbie Lessard says:

On the Gateau Breton is it possible to change the filling? My bunch aren't so crazy about apricots.

Roxana Smith says:

Enjoyed your holiday season cooking tutorial. It was great thank you so much

Patrick Yaeger says:

I think it's bizarre that Christopher Kimball, the creator of ATK, was kicked out and ghosted by so many of the people he elevated. None of this would be here if it weren't for his vision. Watching this program as if CK never existed even while following the same formats and routines he brought to life is the worst in corporate values. It's cold, cutthroat, and dishonorable. CK should be an honored presence on this show in some capacity. Otherwise, this all feels soulless, sad, and just mean.

Katherine Owens says:

How long do you let it set in the refrigerator before you cook it ? I love this show I didn’t know it was on YouTube. I can now catch up on the ones I haven’t seen cause I worked a lot and only caught it on my days off. I also wondered why was beef most of the time served raw . I never could get used to seeing blood running from it. So I never ate beef because of the blood. I also didn’t like the raw taste. The roast looks delicious and wonder could it be fully cooked and if so how long?

Ronique Breaux Jordan says:

Turkey breast cocette…with the easy roux. ..

Ronique Breaux Jordan says:

Beef tenderloin over the holidays. ..

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