By Valerie Milano & Judy Shields
Los Angeles, CA (The Hollywood Times) 9/24/25 – The Hollywood Times was on site tonight at the Skirball Cultural Center for Go Inside America’s Test Kitchen with Julia and Bridget, presented by PBS SoCal. Beloved hosts Bridget Lancaster and Julia Collin Davison, the longtime co-leads of America’s Test Kitchen, made their highly anticipated Los Angeles debut with a live, behind-the-scenes look at what has made the show a staple in homes for the past 25 years.
Before the program, we joined a small press Q&A where their warmth and humor immediately came through. When I asked what two-plus decades at ATK had taught her, Bridget smiled: “I’ve never finished learning. Our recipes are so well tested that we can explain why they work. When you understand the rules, you can find your style.”
That philosophy dovetails perfectly with PBS’s ethos. Bridget noted, “One of the big pillars of PBS is education, and that’s the core of our show. We don’t take advertising, so we can say what we authentically think about products.” She added that PBS affiliates’ local roots made the partnership even more meaningful: “We love highlighting super-regional foods and the immigration stories behind them, PBS is a natural connection.”
On stage, that rigor came to life in the form of technique walk-throughs, equipment trials, and a few laughs. During a live peeler test, some audience members struggled with simple carrots, proving Bridget’s point: “You might think you’re not a good cook, you might just have the wrong equipment. We buy everything ourselves and stress-test it. With nonstick skillets, we’ll cook 100 eggs, overheat the pan, plunge it in ice water, then cook 100 more, and tell you the winner and what not to buy.”
The candid memories resonated just as much as the cooking science. Bridget admitted she was “beyond nervous” when the cameras first rolled: “No media training. But the PBS audience is so forgiving; they wanted information, and we could deliver it.” Over time, they developed their own plainspoken scripting style, keeping the food, and the teaching, front and center. “We were allowed to make mistakes and shoot it again,” she recalled.
Throughout the evening, both chefs returned to one central truth: ATK isn’t just about recipes; it’s about real life. “People don’t just come to us for a recipe, they come to us for how to make food,” Bridget said. “Maybe it’s a first date or Mom’s coming over. We want them to rely on us.” Julia agreed: “Food is the universal language. Learning to cook isn’t just feeding yourself, it’s feeding your family and community.”
Their advice was practical and encouraging. Bridget urged new cooks to repeat a few dishes until they feel natural: “Prep breeds confidence. Small wins add up.” Julia stressed the importance of a thermometer: “Never guess doneness. Chicken 165°F; medium-rare 125°F. Your cooking gets better instantly.” With the holidays approaching, Bridget added: “Practice your dish before the big day—and don’t announce what you’re making until it’s done.”
When asked about current flavor obsessions, Julia laughed: “Hot sauce. It can turn anything up a notch.” Bridget mentioned a spice blend of cumin and saffron that “makes chicken soup taste even more chicken-y.” And when pressed on their forever dishes, the answers felt like old friends: “Pizza,” Bridget grinned, “because it’s cooking and baking in one and it feeds a crowd.” Julia? No hesitation: “Roast chicken. Ideally with carrots, potatoes, and maybe a little manchego.”
The event itself was equal parts master class and celebration. A cocktail reception welcomed fans and PBS members, who then filled Herscher Hall for trivia, demos, and plenty of laughter. Julia and Bridget’s easy rapport, 25 years strong, was as comforting as the dishes they’ve perfected.
With their Los Angeles debut, they reminded us why America’s Test Kitchen is more than a television show, it’s a community built on curiosity, confidence, and the shared joy of cooking. The Hollywood Times was honored to be there; we left eager to bring a little ATK magic, and maybe a better peeler, back to our own kitchens.
