♪♪ ♪♪ ♪♪ ♪♪ -Today on "America's Test Kitchen," Erin and Bridget make the ultimate apple strudel, Adam reveals his top pick for Bundt pans, and Julia and Bridget make the best cider-glazed apple Bundt cake.

It's all coming up right here on "America's Test Kitchen."

Lancaster: "America's Test Kitchen" is brought to you by the following... Female Announcer: Plugrà European-style butter was created for all chefs, cooks, and bakers.

Slow-churned with 82% butterfat for a smooth texture and more pliability for flaky crusts.

Plugrà -- from professional kitchens to your home.

Female Announcer #2: Greenpan Frost -- the frozen treat maker that makes ice cream, sorbet, slushies, and more... with a built-in chiller that goes from fresh to frozen.

Greenpan Frost.

Male Announcer: On an American Cruise Lines journey, travelers can experience the coastal heritage of the Southeast U.S.

and the Gulf Coast.

Aboard our fleet of small cruise ships, guests can explore historic towns like Charleston and Key West while experiencing the local customs and cuisine that define the Southeast coast.

American Cruise Lines -- proud sponsor of "America's Test Kitchen."

Male Announcer #2: Smithey Ironware -- polished for performance.

Naturally nonstick.

Clear of chemical coatings.

Made in America.

Made to be passed down for generations.

Smithey.

Use it well.

♪♪ -Traditional strudel, it starts with strudel dough, and that's a mixture of flour, water, and enough fat in the form of oil, egg yolks, or both to keep the dough pliable and stretchable.

Now, that dough is gently stretched until it's so thin that you can literally read a newspaper through it.

We recently tried making this dough in the test kitchen.

I have to say, it was a challenging process.

So Erin is here, and she's going to show us a much easier version of apple strudel.

-I am.

Not only easier but tastier, too.

-Good.

-You're going to taste those apples.

So, we tried many different recipes, and recipes these days call for a store-bought phyllo dough, which is much easier than the traditional dough.

-Sure.

-But it also does come with a bunch of problems.

The recipes that we tried, the bottom crust was very dense and tough.

The top crust was flyaway and was very hard to control, and the filling was very pasty and gummy, and they didn't have a lot of apple flavor, believe it or not.

Often, juices would come out and it would glue the actual strudel to the pan, and so we solved all those problems.

-Great.

-So we're going to start with the apple.

We're using Golden Delicious apples.

We chose Golden Delicious for a few different reasons -- number one, they're easy to find.

Number two, it's a sweet apple, and number three, they hold their shape when baked.

I have to confess, I don't love using apple cores, Bridget, unless I'm actually making a baked apple dessert or something that calls for a whole cored apple.

-Mm-hmm.

-I'm going to cut these into 1/2-inch pieces.

I'm going to start by cutting off 1/2-inch planks, and then...just work my way around the apple.

-That's great, so you're always flipping that flat side back down.

-Always cut against the board.

So, now I'm going to cut 1/2-inch strips, and then I'm just going to turn it and cut crosswise into 1/2-inch pieces.

So, we're using a pound and 3/4 of Golden Delicious apples.

Now we're going to add 3 tablespoons of white sugar, 1/2 teaspoon of lemon zest, 1 1/2 teaspoons of lemon juice, 1/4 teaspoon of ground cinnamon.

-That's not a lot, so that's a good sign, too.

-Yep, just a little bit.

1/4 teaspoon of ground ginger, and 1/8 of a teaspoon of table salt.

Anytime you bake something, you always want to add a little bit of salt to cut through the sweetness.

I know a lot of people think that it's just salt is bad, but it actually really brings out the flavors.

-I agree.

-Now we're going to actually microwave these apples.

We found that parcooking the apples allows the apples to hold their shape.

Two minutes in the microwave.

I'm going to stir it halfway through.

That's all it takes.

-Okay.

All right.

Let's talk a little bit about what's going on with those apples.

Now, when you parcook apples, you set off an enzymatic reaction that causes the pectin in the fruit to set.

The pectin molecules have compounds called esters on more than half of their sugars.

Now, when apples are heated to within the 160-degree range, an enzyme called pectin methylesterase becomes very active, and it chomps the esters.

The esters then get replaced by calcium ions, which link the pectin together as it forms a gel, and this means that fruit holds its shape as it continues to cook at higher temperatures.

-Okay, so, Bridget, our apples have come out of the microwave, and they've been sitting here covered for 5 minutes.

-Oh, you can instantly smell that.

Oh, it smells so good.

-We're going to drain our apples, and the the reason why we let them rest for 5 minutes is so they could heat all the way through and complete parcooking.

-Okay.

-And that parcooking has allowed the juices to come out of the apples.

-So we're controlling exactly the right amount of liquid that's going into our strudel.

-So, now I'm just going to transfer our juices, and we're going to use this later on.

Now we're going to finish our filling.

We're going to add 3 tablespoons of golden raisins.

-Do you have to add raisins to this?

-No, you don't, but there's actually two camps -- the raisin camp and the non-raisin camp.

I actually love raisins.

I have a feeling I know what camp you're in.

-You know what, I'm mezza-mezza.

I can take them or leave them.

-Okay, well, we'll see how you like them.

-Okay.

-Because they're already in there.

And then the next ingredient, which is a very key ingredient, are bread crumbs.

-Okay.

-So we're going to use a tablespoon and 1/2 of panko bread crumbs.

You won't even know it's in there, Bridget.

-No.

-But it's going to do just enough to control the remaining apple juices that are going to come out during the baking process.

-That is a huge reduction in bread crumbs.

-And so our apple filling is complete.

-That's it.

-Now I'm going to add 1/8 of teaspoon of salt to 7 tablespoons of unsalted butter.

I like to control the amount of salt that goes into my butter.

A lot of salted butters out there contain more salt than I would want.

-It's true.

It's absolutely true.

You don't really know what you're getting -- how much salt you're getting when you buy butter from the store that's already salted, and even within the same brand, it can vary.

-Exactly.

-Mm-hmm.

-Now I'm going to divide this up, because we have an arts and crafts project coming up, Bridget, so this butter is for you.

-All right.

-We have our phyllo here.

-Okay.

-Phyllo can be very daunting to use and intimidating.

-Mm-hmm.

-So there's a couple of tips you should always keep in mind when using phyllo for any recipe, not just strudel.

Phyllo usually comes in the freezer section, and you need to defrost it.

So, the best way to defrost it is by putting the box in your refrigerator overnight, and then take it out of fridge, put it on your counter for about 30 minutes before you start to use it.

Phyllo is very dry, and we need to keep it moist.

The best method was to first cover the phyllo with a piece of plastic wrap, and then cover it with a damp towel.

One of the things that we did to make this easier is to make two smaller strudels instead of one big strudel.

So phyllo dough is very delicate, and it can tear, which is okay.

-That's something you can count on.

-Sometimes, you might find a box of phyllo that actually has a tear all the way through all the layers.

-Mm-hmm.

-And that's okay.

If you do get that box, all you have to do is, when you're building it, is to stagger the layers so that all the cuts don't line up.

They're just staggered.

-Because that would make a weak point.

-It would make a weak point, yes.

-Okay.

-And juices would escape, and that would be a big problem.

-Cats and dogs living together, terrifying.

-I'm just going to first drizzle butter over it.

We're just going to brush it lightly.

It should be covered completely but not heavily.

I found that it's actually easier if you brush with the grain of the phyllo.

There's less tearing.

This is very forgiving.

It doesn't have to be perfect because we're going to make a bunch of layers.

-Good.

How's that?

-That's beautiful.

-All right.

-This is actually a really important step.

After we spread it with butter, we're just going to lightly sprinkle each layer with confectioners' sugar, and that's going to kind of create a glue.

I mentioned those tough strudels earlier.

The bottom crust is very tough.

-Mm-hmm.

-You couldn't even get a fork through it, Bridget.

It was really bad, and a lot of those recipes actually called for up to 11 layers of phyllo.

-Mm-hmm.

-We're going to only use seven layers here.

-Okay.

-And each time you add a piece of phyllo, you just want to press on it so that it's stuck together.

I also like to stir my butter up so that it's emulsified.

-I feel like I'm making a bed over and over again.

-And you're perfecting the edges and tucking in.

The tucking part comes later.

-All right.

Hospital corners are later.

-Yes, it's a fun project, isn't it?

-It's great.

-I love, I love, love recipes that call for kind of assembly.

-And it goes together twice as fast when you share the labor, right?

-Exactly, yes.

-So, I see some practice makes for good speed here, too.

-It does.

-You're, like, you're on it.

-I get into the zone.

It's fun.

-All right.

I'm going to kick it into competitive mode now.

[ Laughter ] -No dillydallying, Bridget.

-No!

Powdered sugar -- this is the last layer, right?

-This is it.

It's a tie.

[ Laughter ] -Photo finish.

-All right.

Hey, Bridget, it's now time to fill our strudels.

-Apple time.

-Apple time.

I'm going to take half of the filling for my strudel and give you the other half, and it's important that we stay 2 inches away from the bottom line and 2 inches away from the sides, and this ruler is really handy for a few different reasons.

It helps line my filling up, and it also helps me to measure the 2 inches that I need to abide by.

-How's this looking?

Let me see.

-That looks beautiful.

-Two.

-Nice job, Bridget.

Now we're going to use our parchment as a tool to actually lift up, and we're going to fold the sides over the mound.

You just want to fold it over, press it down.

That top layer of butter that we added is going to help glue the sides down and make it easier to actually assemble.

I'm going to do the same thing with the other side.

-All right.

-And the same thing with the bottom.

-Got you.

-And the parchment is really great.

It keeps your fingers clean.

-Mm-hmm.

-And it helps you to kind of, like, keep that 2 1/2-inch-wide mound and to press.

This is our apple juices from earlier.

-Mm-hmm.

-And this is going to actually add apple flavor to the outside, but it's also going to help us glue the sides together as we assemble.

You want to brush all the folded sides.

-How's that doing?

-That looks beautiful.

-All right.

-I usually turn this to the side, and I put my hand underneath, and I just fold that right over top.

-Mm-hmm.

-And it should overlap this area by about an inch.

-Okay.

-So now I'm just pressing it.

As you can see, the seam is not on the bottom of the strudel.

-Mm-hmm.

-If we tuck the seam underneath, then we would have 14 layers of phyllo, right?

That would just be the recipe for a tough bottom crust.

-Right... -We don't want that.

-We were trying to avoid that.

-Exactly, right.

So, now we're going to take the remaining apple juices, and we're just going to brush the top and the sides, and it's okay if it curls up a little bit because you can just pat it back down.

Then you want to just make sure that that seam is pinched together.

Get a thin metal spatula.

Put it underneath.

The placement is very important.

As you can see, I've placed the seam side towards the center of the pan.

If it was on the outside of the tray, it's going to heat up more quickly, and it's going to puff, and it's going to, possibly, pop, and we don't want that yet.

-Okay, got you.

-We want to use up a little bit more of this apple liquid, and I'm just going to brush the tops of both of our strudels.

-Mmm.

-And this is going to help the crust get nice and brown and shiny, and it's going to add a little bit more apple flavor.

-Oh, yeah.

-So, now we're going to bake these in a 375-degree oven on the upper-middle rack for about 30 minutes.

-Okay.

-I'm going to rotate it about halfway through.

-Oh!

-Beautiful!

-Those are gorgeous.

-Look at that.

So, they're nice and golden brown, and they've actually puffed a little bit.

We are going to transfer them to a cutting board.

-Okay.

-And we're going to let them rest for 3 minutes.

-The whole kitchen smells like apple heaven.

And you see why it was so smart to do two smaller strudels than one bigger one.

-Yeah.

-It would have been really hard to get it off that pan.

-Much easier to handle.

Hey, Bridget, it's been 3 minutes, and they're ready to slice.

It's important to slice this while it's hot.

-Okay.

-That's actually going to really reduce the shatter effect.

I'm going to cut each one of these into thirds.

-And then how long do we wait?

-We're going to wait 20 minutes.

Are you ready?

-I am so ready.

I was ready about 23 minutes ago.

-23?

Oh.

[ Laughter ] I'm going to dust these first with confectioners' sugar, make that very pretty.

-Mmm!

Oh, it's beautiful.

-Oh, my gosh, Bridget, look at that.

It's beautiful, light, flaky.

-Check that out.

All right.

What's the best way to eat this super, awesome, flaky pastry?

-I just dive into it.

-Okay.

Mm-hmm.

Mmm!

Wow.

-I love the raisins in there.

-I'm not a raisin fan.

I got to say, they actually add a lot, nice little sweetness in there.

-Yeah, they're subtle.

-This is the bottom layer.

-Mm-hmm.

-Caramelized, dark, falling apart.

-It's those apple juices that we brushed the top with.

Those really caramelized.

-You know, the other part, the inside, the filling, is not gummy at all.

-We controlled the apple liquid.

-So many apple strudels, you end up with apple strudel soup.

It's tons of apple inside, but there's no apple flavor.

This is packed with apple flavor.

To make this clever recipe for apple strudel, microwave Golden Delicious apples with sugar, lemon, and spices.

Build two smaller strudels fusing layers of phyllo with a sugar/butter glue.

Fill, then roll up the strudels, brush with some of that reserved apple liquid, and bake them with the seam side in until golden brown.

Cut, then cool, and dust with confectioners' sugar.

So, from our test kitchen to your kitchen, an amazing, apple-packed apple strudel.

You can get this recipe and all the recipes from this season, along with our tastings, testings, and select episodes, on our website -- americastestkitchen.com.

All right.

Getting rid of that fork, out of here.

-Dive in there.

Go for it, Bridget.

♪♪ -The Bundt cake is the beauty queen of the simple cake pageant.

When there's no thick frosting to hide under, the pan you use makes all the difference, and Adam's here to show us the best of the Bundts.

-The Bundt to beat, you might even say, Julia.

You're right.

You know, these cakes sometimes get a dusting of confectioners' sugar.

They might get a little glaze.

Very often, they're served au naturel, like these two, so there's no hiding imperfection.

We gathered this lineup of Bundt pans.

There's seven of them.

The price range is $8.79 to $30.99.

They are made either of aluminum or steel.

They all have a nonstick coating because if your Bundt sticks in the pan when you're turning it out, you are kaput!

Forget about it.

-[ Laughs ] -And, you know, you probably know this already, but the reason they have this center stack right there, is that it draws air up through the middle of the cake, which helps with even cooking.

It also helps with a stable structure, because a lot of Bundt batters are a little bit on the heavy side.

The testers used the test kitchen's classic yellow Bundt cake, and they were judging these cakes on appearance, both browning and the definition of the ridges and valleys and peaks.

They were judging release, and they were judging ease of use.

The good news is that, regardless of the material, all of these pans actually baked really nice Bundt cakes.

The browning was right where people wanted it to be.

It was a little bit darker in the pans that have a darker finish because, of course, those absorb more heat in the oven, but, still, we like the look of a slightly darker crust.

We also like the flavor.

They were all right within that sweet spot.

And all of the pans turned out cakes without an issue.

Now, it came down then to the appearance of the ridges.

Take a look at this guy right there.

-He's kind of sad.

-It is a little sad.

That one came out of this pan here, and you can see the ridges are rounded.

They're shallow.

They just don't make a very tall, impressive-looking cake.

Look at this baby here, now.

-Winner, beauty queen.

-That is a beautiful Bundt cake, and that came out of this pan, which has really distinct peaks and valleys and ridges.

That's what you're looking for.

This pan also has handles, which made it easier, in terms of pulling the hot pan out of the oven, or turning the cake out.

So this is our winning Bundt pan.

This is the Nordic Ware Anniversary Bundt pan.

It's $30.99.

It makes cakes that look like that.

You couldn't ask for anything more.

This is the Bundt to beat.

-So, if you want your Bundt cake to be a beauty pageant winner, use the Nordic Ware Anniversary Bundt pan, which costs $30.99.

♪♪ If you're making an apple cake, there are three reasons why you should use a Bundt pan.

First, Bundt cakes are simple and usually don't require a stand mixer.

Second, the unique shape of a Bundt cake means no assembling of cake layers or fancy frostings, and finally, the pan itself is perfect for dense cakes like an apple cake, because the chute in the center helps it bake through evenly.

-Well, those are good reasons to use a Bundt pan, but let's talk about why you want to make an apple cake.

-All right.

-So, we want an apple cake because we love the flavor of apples, but we found that too many apple cakes actually have very little flavor.

There's a couple of reasons why.

So let's talk a little bit about apple flavor and actual apples.

You know, a lot of recipes use 2 pounds or more of apples in the cake, but it doesn't have enough flavor, so you think, "I'm going to pack even more apples in there."

-Mm.

-All you get is more moisture, a lot more moisture, and very little flavor.

It ends up being very dense, too dense, gummy with big pockets of apple chunks in there.

It kind of steams right around it.

It's a nightmare!

[ Laughter ] So we're going to introduce really concentrated apple flavor without adding too much moisture, which kind of contradicts what I'm about to say.

This is what we're adding.

-A quart of moisture.

-A quart of moisture.

Now, this is 4 cups of apple cider.

It takes 3 pounds of apples, actually, to make a quart of cider, but we're going to concentrate this even more, so let's go over to our skillet.

Nice wide surface area, it's going to allow for evaporation.

So I'm going to put this over high heat, and we're going to let this reduce down to 1 cup, about 20 to 25 minutes.

In the meantime, we are going to add some apples.

-Yay.

-One and a half pounds of Granny Smiths.

So now we are going to grate these apples.

We're going to use our food processor.

We outfitted it here with our shredding disk.

Let's put all that grated apple right into a bowl.

-That really was pretty fast.

-Super fast.

-A lot faster than using a box grater, and your knuckles are intact.

-[ Laughs ] That is an added ingredient we don't want.

And now I'm going to put a piece of plastic right on the apples, just to help keep them from turning too brown.

Now, they might discolor a little bit, and that is just fine because they will also brown in the cake.

It's assembly time.

This is our cider that we reduced.

I've got 1/2 cup here we're going to use in our cake, and another half here just to prove that it is actually a cup.

-Well, actually, you can see it's just a little bit thicker, but it's a lot darker in color.

-So, we're going to use the cider all over the cake, inside and out, but let's start on the outside.

We're going to make a confectioners' sugar apple glaze.

-So much easier than a frosting.

-So, I have here confectioners' sugar.

This is 3/4 cup of confectioners' sugar, and I will add 2 tablespoons of our reduced cider, and I'll whisk this together.

It comes together so quickly with very little liquid in there.

-Ooh, that's going to be good.

-I do want to cover it with a little bit of plastic wrap.

It can tend to dry out, since it has confectioners' sugar.

So, let's get together our dry ingredients.

This is 3 3/4 cup of all-purpose flour.

We're going to add 1 1/2 teaspoons of table salt, some leavening.

We have 1 1/2 teaspoons of baking powder and 1/2 a teaspoon of baking soda.

-Two leaveners.

-Two leaveners, that's also going to help with browning.

And we have 3/4 teaspoon of ground cinnamon and 1/4 teaspoon of allspice.

-So these are very autumnal flavors.

-Exactly, and not a lot of spice in here, too.

We want that apple flavor to come through.

So, we'll go ahead and put our 1/2 cup more of the reduced glaze in here.

I've got two sticks of unsalted butter that I've melted, and this is 1 1/2 cups of packed dark-brown sugar, yum.

Three eggs and 2 teaspoons of vanilla extract.

-So, all that brown sugar is going to add a really deep, hearty flavor to this apple cake.

-Exactly, so we just want to whisk all this together, break up those egg yolks, and at this point, I'm just trying to get out any lumps from that brown sugar.

So that's looking good.

Now we're going to add this to our dry mix, and I'll stir this just until most of the flour has been incorporated into the cake, but I still want to see a few streaks in here because we have not added the apples yet.

Oh, you can smell it already.

-Mm-hmm.

-That's looking good, and you still can see some of that flour in there, so we'll add our apples.

We're going to pour these in.

Again, that was 1 1/2 pounds of apples, Granny Smiths, that we went ahead and grated and also any of the juices that were accumulated in the bowl.

Now, we're going to put this in a 12-cup Bundt pan.

It's a nonstick Bundt pan, and you can grease and flour it, which is a little bit challenging, or you can spray it with baking spray that has flour in it.

-[ Chuckles ] So much easier.

-So much easier, so I'm going to pour this right in.

It's very thick, so I'll try to go around the cake.

-I will spin the pan for you.

-Oh, I like that.

I'll just make sure that it's evenly dispersed through the pan.

This looks great.

Now, we're going to bake it in a 350-degree oven.

We'll keep in there between 55 to 65 minutes.

[ Sniffs ] Ahh!

-Wow, you can really smell the apple!

-What a beautiful cake, and it's not even out of the pan yet.

Let's check and see if it's done.

What we're looking for when I put a skewer right into the middle of the cake, it should come out clean.

There you go.

-Nice and clean.

-All right.

So now we're going to leave this in the pan for just a few minutes, but I do want to start applying the rest of that reduced apple cider.

This is a tablespoon of it.

I'm going to brush it right over the top of the cake while it's hot.

-So we're calling this the top of the cake now, but actually, when we flip it out, it'll be the bottom of the cake.

-Exactly.

So, we're going to leave this here for about 10 minutes.

The cake is going to pull away from the sides of the pan during that time, and it'll be a little bit more sturdy so we can turn it out.

All right.

10 minutes after we brushed that beautiful cider on that first side, so now we're going to turn the cake out, and I'm going to turn it out onto a wire rack over a rimmed baking sheet, because we want to this to catch any drip.

And there we go.

-Ooh!

You can tell it's still pretty hot.

It is still steaming.

-[ Chuckles ] It's the perfect time for us to put the remaining reduced cider all over, so this is about 5 tablespoons more.

I'm going to brush it all over this beautiful hot cake, and it's just going to slurp it up like a thirsty child on a summer day.

That looks great.

The cake has cooled another 20 minutes, after we put the glaze all over this side.

[ Chuckles ] It just smells so good.

-It smells amazing.

-And now we get to use our confectioners' sugar glaze that we made earlier.

I do want to stir it around just a little bit to loosen it up, and we'll use the spoon to drizzle it all over the cake.

And the glaze is quite thick, but you actually want that for a couple of reasons.

The cake is still hot, so it's going to thin out that glaze, but you want it to cling to the cake.

I've seen some glazes that are just so thin, and they're actually easy to flick all over a cake, but then you end up with a glazed tray and not a glazed cake because it falls right off.

-Such a bummer.

-All right.

So I'm just going to finish glazing this.

We're going to let it cool for 2 hours.

We need it to cool completely before we cut into it and eat it.

Now, during that time, some of this glaze is actually going to soak into the cake, kind of soften that appearance, but don't worry.

It's not that I ate the glaze off of it.

It's still in the cake.

-All right.

-Slicing time.

-All right.

-All right.

-The other great thing about Bundt cakes is the ridges really help delineate what the different portion sizes are.

-Beautiful.

-Ooh.

Mmm.

-Apple-licious.

-The texture of the crumb, you know, it's moist, but it's not dense.

It's tender.

-It's not overspiced, either.

-No.

-A little bit of cinnamon and a little bit of allspice.

-And you can really just... You can taste the apple through and through.

To make this easy and elegant dessert, start by reducing apple cider.

Make a very thick cake batter, then stir in a whopping 1 1/2 pounds of shredded Granny Smith apples.

Bake in a Bundt pan, then finish with a cider glaze, and there you have it.

From our test kitchen to your kitchen, the ultimate recipe for cider-glazed apple Bundt cake.

Every week, we compile our favorite recipes, product reviews, and more into e-mail newsletters that we send directly to your in-box, from dinner tonight menus, to vegetarian cooking, equipment recommendations, and more.

You can sign up for free at americastest kitchen.com/inbox.

"ATK's" digital membership gives you access to all things "America's Test Kitchen" in one place.

Explore recipes from the series, kitchen equipment reviews and ratings, plus step-by-step guidance from our test cooks to master the cooking techniques and more.

As an "ATK" member, you'll have more than 30 years of expertise at your fingertips.

A one-year introductory digital membership is available for a special rate of $49.95 for our public television viewers.

To sign up, visit americastestkitchen .com/membership.

Lancaster: "America's Test Kitchen" is brought to you by the following... Female Announcer: Plugrà European style butter was created for all chefs, cooks, and bakers.

Slow churned with 82% butterfat for a smooth texture and more pliability for flaky crusts.

Plugrà -- from professional kitchens to your home.

Female Announcer #2: GreenPan Frost, the frozen treat maker that makes ice cream, sorbet, slushies, and more.

With a built-in chiller that goes from fresh to frozen.

GreenPan Frost.

Male Announcer: On an American Cruise Lines journey, travelers can experience the coastal heritage of the Southeast US and the Gulf Coast.

Aboard our fleet of small cruise ships, guests can explore historic towns, like Charleston and Key West, while experiencing the local customs and cuisine that define the Southeast Coast.

American Cruise Lines, proud sponsor of "America's Test Kitchen."

Male Announcer #2: Smithey Ironware.

Polished for performance.

Naturally nonstick.

Clear of chemical coatings.

Made in America.

Made to be passed down for generations.

Smithey -- use it well.

♪♪ ♪♪ ♪♪ ♪♪ ♪♪ ♪♪ ♪♪