In the Test Kitchen

This episode compares smash burgers, pub burgers, and meatloaf-style burgers to answer one question: what is the ideal burger? The hosts discuss meat blends, fat content, toppings, buns, and cooking methods while arguing over simplicity versus gourmet approaches. They also examine how burger culture evolved in America.

The team explores whether truly great fried chicken can be made at home. They compare multiple styles of fried chicken, focusing on crunchy vs crispy texture, seasoning, batter science, frying temperatures, and regional influences. The episode also includes discussion about the history of KFC and fried chicken in American food culture.

The hosts debate different pizza traditions, including Neapolitan, thin-crust, and Detroit-style pizza. They discuss dough fermentation, cheese choices, sauce balance, and why people are loyal to regional pizza styles. A major theme is the contrast between traditional Italian pizza and heavily customized American pizza culture.

This episode examines what actually defines a muffin and why bakery-style muffins became so popular. The group compares sweet and savory muffins while discussing texture, domed tops, mixing techniques, and the fine line between muffins and cupcakes. They also reflect on muffins as a classic “test cook challenge” inside America’s Test Kitchen.

The hosts try to prove salads can be more than a boring side dish. They analyze what makes salads satisfying, including texture contrast, acidity, freshness, crunch, herbs, and dressing balance. Different global salad styles are discussed to show how salads can become the centerpiece of a meal instead of an obligation before dinner.

Most people say a sandwich is filling stuffed between two layers of bread. But what about hotdogs, or a loaded pocket of pita bread? Lan, Bryan, Nik, and Lidey get into a heated debate about what exactly defines a sandwich on this week’s episode of In the Test Kitchen.