America's Test Kitchen From Cook's Illustrated

2001-08-04

America's Test Kitchen tackles tomato sauce. Recipes: Pasta and Fresh Tomato Sauce with Onion and Bacon, Pasta and Fresh Tomato Sauce with Garlic and Basil, Pasta and Fresh Tomato Sauce with Chile Pepper and Basil, Rustic Slow-Simmered Tomato Sauce with Meat Tasting Lab: Which Canned Tomatoes Should You Buy? Science Desk: Taste

S1E2 - The Perfect Roast Turkey

2001-08-11

The secret to really crispy, browned skin and moist, flavorful meat Recipes: Roast Stuffed Crisped-Skin Turkey Tasting Lab: Turkeys -- What's in a Name? Equipment Center: Digitals Top Instant-Read Thermometer Ratings

S1E3 - Great Roast Chicken

2001-08-18

Should you roast in a hot oven or a moderate oven? How do you get crisp skin and moist, tender breast meat? We answer these questions and more. Recipes: Easy Roast Chicken Tasting Lab: Kosher Bird Wins Chicken Tasting Science Desk: What is the Difference between White and Dark Meat?

S1E4 - Beef Stew

2001-08-25

Why is stew often tough and flavorless? We explore how to buy the right cut of meat, how to sear it for flavor, and how to cook it until tender. Recipes: Hearty Beef Stew, Carbonnade a la Flamande (Belgian Beef, Beer, and Onion Stew) Equipment Center: Dutch Ovens

S1E5 - Perfect Pork

2001-09-01

Do your pork roasts and chops come out dry and tasteless? Here's how to cook tender, juicy pork using some simple kitchen tricks. Recipes: Garlic Studded Roast Pork Loin, Country Mustard-Shallot Sauce with Thyme Equipment Center: Electric Knives, Updated Science Desk: Why is Fat Important?

S1E6 - How to Cook Salmon

2001-09-08

The America's Test Kitchen team cooks salmon in a saute pan, on a grill, and under a broiler, and we find that it takes 10 minutes or fewer to cook it right. Recipes: Broiled Salmon with Mustard and Crisp Dilled Crust, Simple Pan-Seared Salmon, Herb-Poached Shrimp with Cocktail Sauce, Simple Grilled Salmon Science Desk: Fibers and Fatty Acids

S1E7 - Stir Fry Made Easy

2001-09-15

Throw out your wok! Stir-fries can be simple, quick, full of flavor, and, best of all, prepared without special equipment. Recipes: Stir Fry with Ginger Sauce, Stir Fry with Curry Sauce, Stir Fry with Hot-and-Sour Sauce, Stir Fry with Lemon Sauce, Stir Fry with Orange Sauce Tasting Lab: Patience Pays Off for Soy Sauce Equipment Center: Skillets (Nonstick) - Do Electric Knives Really Work?—Archived

S1E8 - Sunday Dinner

2001-09-22

Everyday foods like meat loaf and garlic mashed potatoes are popular for a reason; they're easy to make and they can taste great. Recipes: Garlic Mashed Potatoes, Meat Loaf with Brown Sugar (Ketchup Glaze - Loaf Pan Variation) Tasting Lab: Ketchup Science Desk: Starch in Potatoes

S1E9 - Cooking Eggs

2001-09-29

Want to fry, scramble, boil, or poach an egg? Cover eggs while frying, use high heat for scrambling, never add eggs to boiling water, and use a skillet, not a saucepan, for poaching. Recipes: Foolproof Boiled Eggs, Fried Eggs for Two, Fluffy Scrambled Eggs, Poached Eggs Equipment Center: Skillets, Nonstick Science Desk: The Science of Cooking Proteins and Egg Coagulation

S1E10 - Cookie Jar Classics

2001-10-06

Everyone loves cookies, but it's not easy to make cookies at home that taste and look as good as a bakery-made cookies. Recipes: Thick and Chewy Chocolate Chip Cookies, Big, Super-Nutty Peanut Butter Cookies, Big Chewy Oatmeal-Raisin Cookies Tasting Lab: Unorthodox Chocolate Chips Science Desk: How Baking Soda Works

S1E11 - The Perfect All-Purpose Cake

2001-10-13

Learn how to make a simple-as-boxed-cake recipe that's virtually foolproof. Then frost and decorate the cake with ease. Recipes: Rich and Tender Yellow Layer Cake Equipment Center: Cake Pans Science Desk: Protein Content in Cake Flour

S1E12 - Holiday Pies

2001-10-20

Make a foolproof pie crust that even a five-year-old could roll out. We also show you the secrets of pumpkin and pecan pies. Recipes: The Best Pie Dough, Perfect Pecan Pie, The Best Pumpkin Pie

S1E13 - Crisps, Cobblers, and Gratins

2001-10-27

The test kitchen team focuses on marrying a lightly sweetened fruit base to different toppings. Recipes: Fruit Crisp, Fresh Berry Gratin, Blueberry Cobbler Tasting Lab: Chinese Cinnamon Tops Equipment Center: Food Processors (Full-Size)

S2E1 - Three Pureed Vegetable Soups

2002-01-05

Making pureed soups is a balancing act. Small changes can have major effects. The test kitchen has worked out all the kinks and created three great soup recipes.

S2E2 - Pesto, Carbonara and Salad

2002-01-12

Spaghetti alla carbonara and pasta with pesto are quick and easy ways to put an outstanding pasta dish on the table. The test kitchen pairs the pastas with a simple green salad.

S2E3 - Spaghetti and Meatball Supper

2002-01-19

With the right techniques, a spaghetti supper can rival any fancy meal. The test kitchen reveals the secrets for success.

S2E4 - Pizza Night

2002-01-26

To satisfy everyone, the test kitchen developed two pizza recipes—a deep-dish pizza that bakes in a pan as well as a cracker-thin pie that’s in and out of the oven in just 10 minutes.

S2E5 - Simple Sandwiches

2002-02-02

Lunch is ready in the test kitchen. Two classics--tuna salad and grilled cheese--along with a fancy steak sandwich are being served.

S2E6 - Shrimp Classics

2002-02-09

Shrimp is quick to prepare, but that doesn’t mean it’s easy. Step into the test kitchen and learn how to become the shrimp expert in your home.

S2E7 - Steak Frites

2002-02-16

The test kitchen explores how to properly sear a steak, make a flavorful pan sauce, and fry up hot, crispy french fries.

S2E8 - Fried Chicken and 'Fixens

2002-02-23

The test kitchen shares our fried chicken recipe that is the result of five years work and incorporates many unusual techniques.

S2E9 - Chicken Cutlets 101

2002-03-02

Although chicken cutlets can be delicious, they can also be tough or dry if cooked wrong. We take three classic preparations—Marsala, breaded, and stuffed—and explore ways to make these chicken dishes really good.

S2E10 - All-American Cookout

2002-03-09

We move the test kitchen out back to make juicy hamburgers and grilled veggies.

S2E11 - Middle Eastern Barbeque

2002-03-16

Shish kebab, rice pilaf, and baba ghanoush are perhaps three of the greatest dishes from the Middle East. The test kitchen discovers the best way to prepare each specialty.

S2E12 - Fajitas and Margaritas

2002-03-23

The test kitchen unlocks the secrets for making fresh margaritas, flank steak fajitas and chunky guacamole.

S2E13 - Thanksgiving Dinner

2002-03-30

The test kitchen figures out how to bring the most flavorful, most beautiful bird to the holiday table.

S2E14 - Christmas Dinner

2002-04-06

Christmas dinner is not the time to experiment with new recipes or techniques. The test kitchen gives you these foolproof recipes for holiday family favorites.

S2E15 - Winter Supper

2002-04-13

The test kitchen’s challenge is to cook short ribs until they are fall-off-the-bone tender while removing as much of the grease as possible.

S2E16 - Ham, Biscuits, and Greens

2002-04-20

Southern food has a special place in the test kitchen. In this episode, the test kitchen shows you how to prepare roast fresh ham, cream biscuits, and greens.

S2E17 - Muffins and Scones

2002-04-27

We turn the test kitchen into the neighborhood bakeshop and make tender blueberry muffins and delicate cream scones.

S2E18 - Bacon, Eggs, and Homefries

2002-05-04

Bacon, eggs, and potatoes are the classic components of an all-American breakfast. The test kitchen makes sure the bacon is crisp, the omelet is tender, and the home fries are perfectly browned.

S2E19 - French Toast, Waffles, and Breakfast Strata

2002-05-11

If you are going to spend the time making French toast and waffles, they better be good. The test kitchen gives the recipes that deliver.

S2E20 - Bar Cookies

2002-05-18

Everyone loves bar cookies—especially the cook, because there's no need to form individual balls of dough. But baking dough in the pan, rather than balls on a cookie sheet, can cause problems. We show you how to avoid them.

S2E21 - Two French Tarts

2002-05-25

The test kitchen turns out French tarts that put even the finest pâtisseries to shame.

S2E22 - Diner Pies

2002-06-01

Those cream-topped pies in the revolving case at the diner always look better than they taste. We show you how to prepare Chocolate Cream Pie and Key Lime Pie at home—with amazing results.

S2E23 - Apple Pies

2002-06-08

The test kitchen has made hundreds of pie doughs. Learn how to make the resulting recipe, which is the culmination of years of kitchen work and testing.

S2E24 - Peach Pie and Cherry Cobbler

2002-06-15

Nothing quite says summer like a slice of peach pie or a bowl of cherry cobbler. The test kitchen reports on the best ways to make these classic desserts.

S2E25 - Chilled Summer Puddings

2002-06-22

Light summer desserts, made with or accompanied by fruit, are perfect for summer eating. The test kitchen tackles the problems of panna cotta, rhubarb fool, and summer berry pudding.

S2E26 - Chocolate Desserts

2002-06-29

The test kitchen figures out how to make showy desserts with a minimum of fuss and a maximum of flavor.

S3E1 - Party Foods

2003-01-04

We turn soggy nachos and candy-sweet sangria into serious party food.

S3E2 - Hearty Soups

2003-01-11

Less is more when it comes to hearty soups.

S3E3 - Dressing Up Vegetables

2003-01-18

We rescue two favorite vegetable dishes from the clutches of the cafeteria.

S3E4 - Bistro Basics

2003-01-25

A taste of real French cooking—without spending all day in the kitchen.

S3E5 - Steak House Dinners

2003-02-01

The perfect steakhouse dinner—salad with creamy blue cheese dressing and seared filet mignon—is often a fantasy. In the real world, the lettuce is limp, the dressing gluey or watery, the steak overcooked or not properly browned, and the sauce characterless. The test kitchen shows you how to solve each of these problems.

S3E6 - Chinese Takeout

2003-02-08

Chinese food at home (without a laundry list of hard-to-find ingredients).

S3E7 - Chicken in a Flash

2003-02-15

Quick and easy chicken dishes.

S3E8 - Pasta Classics

2003-02-22

We return two classic pasta sauces to their original glory.

S3E9 - Pasta Quick and Easy

2003-03-01

Simple ingredients are often the basis of special and uncommonly good dishes.

S3E10 - Beef Burgundy

2003-03-08

Skip the marinade and don't bother to sauté the aromatic vegetables.

S3E11 - Texas Chili

2003-03-15

The best chili: hearty, heavy on the meat, and spicy.

S3E12 - American Casseroles

2003-03-22

The secret to great casseroles: keep the ingredients as fresh tasting as possible.

S3E13 - Pork Chops, Two Ways

2003-03-29

Finding flavor in today's leaner pork.

S3E14 - Backyard BBQ

2003-04-05

Big, juicy, smoky ribs and classic potato salad.

S3E15 - Barbecued Salmon

2003-04-12

We prepare an elegant salmon dish . . . on the grill.

S3E16 - Thanksgiving from the Grill

2003-04-19

Free up your oven and grill a better tasting bird.

S3E17 - Holiday Dinner

2003-04-26

We turn meat and potatoes into something memorable.

S3E18 - Ham Dinners

2003-05-03

Spiral-sliced ham and good green bean casserole. (Really!)

S3E19 - Weekend Brunch

2003-05-10

Brunch that's worth making, even when company isn't coming.

S3E20 - Quick Breads

2003-05-17

It takes more than speed to make the best quick breads.

S3E21 - Rustic Bread at Home

2003-05-24

Hearth-quality bread from a home oven.

S3E22 - Cookie Jar Favorites

2003-05-31

We take two cookie classics and make them great again.

S3E23 - Lemon Meringue Pie

2003-06-07

We solve the problem of soggy crusts and mile-high meringue.

S3E24 - Shortcake and Cobbler

2003-06-14

We perfect two classic summer American desserts.

S3E25 - Two Chocolate Cakes

2003-06-21

One old-fashioned, moist and homely, the other elegant, dense and ethereal.

S3E26 - New York Cheese Cake

2003-06-28

Restraint is key for the perfect New York-style cheesecake.

S4E1 - Salad 101

2004-01-03

We give much needed makeovers to two classic salads. Salad seems so easy. Just dress some leafy greens and serve, right? Recipes: Basic Tossed Green Salad; Greek Salad; Wilted Spinach Salad with Bacon Dressing Tasting Lab: Red Wine Vinegar

S4E2 - Summer Tomatoes

2004-01-10

Say goodbye to thick, bland gazpacho and soggy tomato tarts. It’s feast or famine when it comes to good tomatoes. Recipes: Gazpacho; Quick Summer Tomato Tart Tasting Lab: Mozzarella Cheese

S4E3 - One-Pot Wonders

2004-01-17

The notion of dinner made in a single pot is certainly alluring. Two complete meals from a pot; one a classic, the other a surprise. Recipes: Beef Chili with Kedney Beans; Indoor Clambake Equipment Center: Crock Pots Tasting Lab: Tomato Puree

S4E4 - East Coast Seafood

2004-01-24

We solve the problem of porridge-like chowder and bready crabcakes. Clam chowder and crab cakes are available in most every seafood restaurant in the country. These dishes both have their origins along the East Coast and have been subjected to numerous changes (most not for the better) as they became more popular. Recipes: New England Clam Chowder; Maryland Crab Cakes Tasting Lab: Mayonaise

S4E5 - New Orleans Menu

2004-01-31

We bring a taste of New Orleans into the home kitchen. Jambalaya and bananas Foster are two of our favorite dishes from New Orleans. Recipes: Jambalaya; Bananas Foster Equipment Center: Ice Cream Scoops Tasting Lab: Vegetable Broth

S4E6 - Freedom from Red Sauce

2004-02-07

Skip the marinara and try these two vegetable sauces. Tired of the same old marinara sauce? Recipes: Pasta with Mushrooms; Orecchiette with Broccoli Rabe and Sausage Equipment Center: Herb Choppers Tasting Lab: Extra Virgin Olive Oil

S4E7 - Quick Classic Pastas

2004-02-14

Everyone knows pasta is quick. That's one of the reasons Americans (and Italians) love it. Recipes: "Quick" Bolognese; Four Cheese Pasta Tasting Lab: Tomato Paste

S4E8 - Pot Roast

2004-02-21

Pot roast can be the ultimate comfort food or a huge waste of time. We solve the problem of dry, gray, tough meat. Recipes: Pot Roast with Root Vegetables; Skillet Green Beans Equipment Center: Vegetable Choppers

S4E9 - Maple-Glazed Pork Roast

2004-02-28

Say goodbye to dry, tough, candy-like roasts. The marketing of the “other white meat” would be amusing if today’s pork weren’t so lean and flavorless. Recipes: Maple-Glazed Pork Loin; Wild Rice Pilaf Equipment Center: Food Storage Containers

S4E10 - Truck Stop Classics

2004-03-06

We perfect two roadside classics: chicken-fried steak and coconut cream pie. Truckers often know where to find the best home cooking. Recipes: Chicken-Fried Steak with Gravy; Coconut Cream Pie Tasting Lab: Graham Crackers

S4E11 - Chicken in a Skillet

2004-03-13

A skillet can turn out hundreds of chicken dinners. For most Americans, chicken breasts are the holy grail of weeknight cooking. (We think thighs are more flavorful, but that’s another story.) Recipes: Pan-Roasted Chicken Breasts; Almond-Crusted Chicken Breasts with Wilted Spinach Equipment Corner: Traditional Skillets

S4E12 - Chicken in a Pot

2004-03-20

Two French takes on an American promise. Herbert Hoover may have promised Herbert Hoover may have promised Americans a chicken in every pot, but no ne said that chicken couldn't be French. Recipes: Chicken Provencale; Chicken with 40 Cloves of Garlic Equipment Corner: Kitchen Shears Tasting Lab: Vermouth

S4E13 - Steak and Potatoes

2004-03-27

We take the mystery out of properly grilled steaks. It’s hard to beat steak and mashed potatoes for both simplicity and flavor. Recipes: Blue Cheese Mashed Potatoes with Caramelized Onions; Grilled Steaks Equipment Center: Kitchen Shears Tasting Lab: Mail-Order vs. Supermarket Steaks

S4E14 - Steak Tips

2004-04-03

Steak tips and steak fries sound like bad menu offerings from your local low-rent steakhouse. We rescue steak tips and fries from low-rent steakhouses. Recipes: Steak Tips; Steak Fries Equipment Center: Grill Brushes

S4E15 - Stir Fry 101

2004-04-10

Stir-fries at home that are better than takeout. Ordering Chinese takeout is like playing Russian roulette. Recipes: Stir-Fired Pork with Eggplant; Stir-Fried Beef and Broccoli Equipment Center: Electric Woks Tasting Lab: Oyster Sauce

S4E16 - Asian Noodles

2004-04-17

Say goodbye to bad Americanized versions of pad Thai and sesame noodles. We no longer think of noodles as just Italian. Recipes: Pad Thai; Cold Sesame Noodles Equipment Center: Flat Bottom Woks

S4E17 - Italian Classics

2004-04-24

Americans love Italian food - and rightly so. Recipes: Chicken Diavola; Frico; Strawberries with Balsamic Vinegar Tasting Labs: Balsamic Vinegar

S4E18 - French Food in a Flash

2004-05-01

We bring two classics into the home kitchen for great results in a fraction of the time. Recipes: Simplified Cassoulet with Pork and Kielbasa; 30-Minute Tarte Tatin Tasting Lab: Diced Canned Tomatoes

S4E19 - Tea Time

2004-05-08

Say goodbye to leaden scones and pound cake. In the test kitchen, we think afternoon (or morning) tea is an excellent excuse to whip up a batch of scones or a golden loaf of lemon pound cake. Making these simple baked goods at home certainly yields better results than what you can buy. Recipes: Lemon Pound Cake; Oatmeal Scones Equipment Center: Citrus Juicers and Reamers Tasting Lab: Supermarket Teas

S4E20 - Sunday Brunch

2004-05-15

We solve the problem of rubbery omelets and dry, hockey puck muffins. Sunday brunch sounds so civilized. Recipes: Denver Omelet; Corn Muffins Equipment Center: Rubber Spatulas Tasting Lab: Baking Powder

S4E21 - The Pancake Show

2004-05-22

Few recipes deliver so much pleasure for so little work as pancakes. The batter comes together in minutes, and the cooking time is brief. Why, then, do most Americans never make pancakes from scratch? Recipes: Blueberry Pancakes; German Apple Pancakes Equipment Corner: Electric Gridles Tasting Lab: Fresh vs. Frozen Blueberries

S4E22 - Cookie Jar Favorites

2004-05-29

Good cookies don’t really require any more work than bad cookies. Unless, of course, you are willing to consider dry, crumbly, tasteless packaged cookies from the supermarket - but we aren’t. Recipes: Thin and Crisp Chocolate Chip Cookies; Coconut Macaroons Equipment Corner: Potholders Tasting Lab: Refrigerator Cookie Dough

S4E23 - Summer Berry Desserts

2004-06-05

When local berries are in season, we like to showcase them in simple desserts. Two simple showcases for fresh summer berries. Recipes: Summer Berry Pie; Berry Gratin with Lemon Sabayon Equipment Corner: Ice Cream Makers

S4E24 - Easy Sheet Cakes

2004-06-12

We solve the problem of dry, sticky, flavorless cakes. A sheet cake is like a with training wheels--it's hard to fall off. Recipes: Chocolate Sheet Cake; Carrot Cake Equipment Corner: Milk Chocolate

S4E25 - Lemon Cheescake

2004-06-19

Light, creamy, and great lemon flavor--neither too fleeting nor too harsh. Recipe: Lemon Cheesecake Equipment Center: Springform Pans

S4E26 - Showstopper Deserts

2004-06-26

Two desserts that pull out all the stops yet are easy to prepare. Recipes: Chocolate Mousse Cake; Chilled Lemon Souffle Tasting Lab: Unsweetened Chocolate

S5E1 - Appetizers

2005-01-01

We've chosen recipes that deliver big flavor without much work. Recipes - Spiced Pecans with Rum Glaze - Pita Chips - Creamy Spinach Dip - Spicy Peanut Dipping Sauce - Beef Satay Equipment Corner - Meat cleavers Tasting Lab - Store-bought Salsa

S5E2 - Simple Soups

2005-01-08

Have you ever been tempted to prepare a restaurant recipe only to be disappointed with the results? The recipe sounded great, but once you got to work you realized it was never tested in a home kitchen. Recipes - Quick Chicken Stock - Chicken Noodle Soup - Pasta e Faigoli Equipment Corner - Fat separaters

S5E3 - A Soup Supper

2005-01-15

Soup for supper is an appealing concept, especially on a cold, snowy night. But for soup to work as a main course, it better be hearty. A light, clear broth simply won't do. Recipes - Quick Cheese Bread - Hearty Lentil Soup Equipment Corner - Vegetable peelers Tasting Lab - Mail order bacon

S5E4 - Regional Classics

2005-01-22

On occasion local dishes become so popular that they transcend their region. Gumbo is a taste of Louisiana in a big old bowl. Its distinct aroma and flavor are like a quick trip to the bayous outside of New Orleans. Recipes - Creole-Style Shrimp and Sausage Gumbo - Cincinnati Chili Equipment Corner - Useful kitchen gadgets Tasting Lab - Long-grain white rice

S5E5 - Pork Chops and Gravy

2005-01-29

It sometimes seems like the simplest recipes suffer the worst fate in modern cookbooks. Maybe it's because no one really cares enough about these dishes to get them right. Recipes - Stuffed Pork Chops - All-Purpose Gravy - Glazed Carrots

S5E6 - Two Roast Chickens

2005-02-05

Despite its apparent simplicity, roast chicken is a hard recipe to get right. Recipes - Crispy Roast Lemon Chicken - Chicken Under a Brick with Roasted Potatoes Equipment Corner - Countertop Rotisserie ovens

S5E7 - Flash in a Pan

2005-02-12

Dinner in less than 20 minutes is the holy grail of weeknight cooking. Many recipes make good on this promise, but most ultimately reflect the minimal effort exerted on the part of the cook. They are fine in a pinch but rarely worth making again. But it doesn't have to be this way. Recipes - Chicken Paillard - Pan-Seared Shrimp with Garlic Lemon Butter Equipment Corner - Cookware cleaning products Tasting Lab - Chicken cutlets

S5E8 - Family Favorites

2005-02-19

Cooking for a family isn't as easy as it was once. In Norman Rockwell pictures, the entire clan (with aunts, uncles, cousins, and grandparents) is gathered around the table with a dozen different dishes in front of them. No one has soccer practice or is working late. No one is on a weird diet, and the kids seem to eat the same thing as the adults. Recipes - Sweet and Tangy Oven-Barbecued Chicken - Classic Macaroni and Cheese Equipment Corner - Stain removal products Tasting Lab - Microwave popcorn

S5E9 - Restaurant Cooking Comes Home

2005-02-26

Have you ever been tempted to prepare a restaurant recipe only to be disappointed with the results? The recipe sounded great, but once you got to work you realized it was never tested in a home kitchen. Recipes - Flambéed Pan-Roasted Lobster - Crab Towers with Avocado and Gazpacho Salsas

S5E10 - Texas Rib House

2005-03-05

In Texas, good beef ribs are the secret handshake between experienced grillers. Recipes - Texas-Style Barbecued Ribs - Southern Cornbread Equipment Corner - Cast-iron skillet care Tasting Lab - Corn bread mixes

S5E11 - Grill-Roasted Beef Tenderloin

2005-03-12

We don’t part easily with money, but we will on occasion break the bank and buy a beef tenderloin. The tender, buttery interior is the big draw, and the combination of a healthy dose of seasoning and the flavor from the charcoal grill is a perfect solution to a rather mild-tasting (boring) piece of meat. Recipes - Grill-Roasted Beef Tenderloin - Salsa Verde - Broiled Asparagus Equipment Corner - Kitchen gadgets

S5E12 - New Flavors from the Grill

2005-03-19

Even expert grillers can get in a rut. They make the same four or five recipes over and over again. Sure, the steaks are great, but isn’t there something a bit more exciting? Recipes - Thai Grilled Chicken with Spicy, Sweet, and Sour Dipping Sauce - Grilled Salmon with Maple-Soy Glaze Equipment Corner - Portable gas grills

S5E13 - Mexican Favorites

2005-03-26

There's a significant disconnect between real Mexican food (as prepared in Mexico) and the food served in "Mexican" restaurants in the United States. Recipes - Chicken Enchiladas with Red Chili Sauce - Mexican Rice Equipment Corner - Spice grinders

S5E14 - Quick Pasta

2005-04-02

Pasta is usually quick, but all too often quick pasta dishes taste like little time or effort was expended during their preparation. Recipes - Farfalle with Tomatoes, Olives and Feta - Campanelli with Asparagus, Basil, and Balsamic Glaze - Pasta with Three Pestos Tasting Lab - Sun-dried tomatoes

S5E15 - A Passage to India

2005-04-09

Indian food has a reputation for being spicy (most of it is not) and hard to prepare at home (tell that to one billion Indians). However, it is true that many recipes require a long list of spices and other ingredients. Recipes - Chicken Biryani - Mulligatawny Soup Tasting Lab - Curry powder

S5E16 - Pissaladière

2005-04-16

Pissaladière is Provençal street food, a fragrant, pizza-like tart prized for its contrast of salty black olives and anchovies against a backdrop of sweet caramelized onions and thyme. Recipes - Pissaladière Equipment Corner - Baking stones - Pizza cutters

S5E17 - In an Italian-American Kitchen

2005-04-23

In the test kitchen, we enjoy authentic Italian dishes such as pasta all'amatriciana (episode 18-Italian Classics) and osso buco and polenta (episode 19-Winter Supper). But we also like to prepare Italian-American dishes. Recipes - Eggplant Parmesan - Pasta with Chicken and Brocoli

S5E18 - Italian Classics

2005-04-30

There seems to be an endless supply of "classic" Italian dishes. Just when we think we've mastered the canon, we realize there are more seminal Italian dishes to learn-recipes as important as pesto, steak fiorentina, or pasta with garlic and oil. Recipes - Pasta all'Amatriciana - Mushroom Risotto Equipment Corner - Rotary cheese graters Tasting Lab - Jarred pasta sauces

S5E19 - Winter Supper

2005-05-07

Stew and starch is a familiar and comforting winter combination. Stew-and-starch pairings include everything from beef stew and mashed potatoes to chicken paprikash and egg noodles. Our favorite Italian stew-and-starch combo is osso buco and polenta. Recipes - Osso Buco - Basic Polenta Tasting Lab - Bottled water

S5E20 - Bistro Classics

2005-05-14

Who doesn't like bistro food? It offers the panache of fine French cooking but in a casual setting. The dishes are rustic, hearty, and satisfying. Recipes - Baked Goat Cheese Salad - French Onion Soup Equipment Corner - Santoku knives Tasting Lab - Goat cheese

S5E21 - Ultimate Sticky Buns

2005-05-21

Sticky buns are things of breakfast-time debauchery. In bakeries, they are often plate-size buns, warm and glistening, heady with brown sugar and spices. In our opinion, anything less than a great one is not worth its calories. Recipes - Sticky Buns with Pecans Equipment Lab - New-generation Coffee Makers Tasting Lab - Supermarket coffee

S5E22 - Bake-Sale Favorites

2005-05-28

Every afternoon around three, editors come sniffing around the test kitchen looking for cookies fresh from the oven. Given how many cookies we make, our test cooks appreciate bar cookies. Recipes - Classic Brownies - Congo Bars Equipment Corner - Baking Pans Tasting Lab - Boxed Brownie Mixes

S5E23 - Holiday Cookies

2005-06-04

Making cookies is a favorite holiday activity. Many people who bake infrequently during the year throw themselves into marathon cookie projects. Recipes - Glazed Butter Cookies - Walnut Cresent Cookies Equipment Corner - Handheld verses standing mixers

S5E24 - There's a Hole in Your Cake

2005-06-11

Cakes baked in Bundt pans and tube pans are popular for a variety of reasons. Recipes - Chocolate Sour Cream Bundt Cake - Angel Food Cake Equipment Corner - Bundt Pans

S5E25 - Pumpkin Cheesecake

2005-06-18

Pumpkin cheesecake stands second to the traditional pumpkin pie as a holiday dessert. Those who suffer from pumpkin pie ennui embrace pumpkin cheesecake as "a nice change," but the expectations are low. Recipes - Spiced Pumpkin Cheesecake - Brown Sugar and Bourbon Cream Tasting Lab - Cream Cheese

S5E26 - Four-Star Desserts

2005-06-25

When our test cooks eat in restaurants, they always come back to the kitchen and talk about the dessert. Dramatic and artful presentations rightfully garner a lot of attention. Recipes - Chocolate Volcano Cake with Espresso Ice Cream - Caramelized Pears with Blue Cheese and Black-Pepper-Caramel Sauce Equipment Corner - Handheld Mixers

S6E1 - Eggs for Brunch

2006-01-07

Hassle-free egg dishes to make when you're having company. Recipes: Asparagus, Ham and Gruyere Frittata; Quiche Lorraine Tasting Lab: Mail-order Bacon

S6E2 - Tex-Mex Favorites

2006-01-14

Take a trip south of the border with ATK. Recipes: Fresh Tomato Salsa; Quesadillas; Beef Tacos Tasting Lab: Flour Tortillas

S6E3 - South-of-the-Border Soups

2006-01-21

With the help of the ATK team, these south-of-the-border soups are sure to please the whole family. Recipes: Black Bean Soup; Tortilla Soup Equipment Corner: Chefs Knives Tasting Lab: Chicken Broth

S6E4 - Cooking with Squash

2006-01-28

The America's Test Kitchen team chooses squash to create healthy and delicious risotto and soup recipes. Recipes: Butternut Squash Soup; Butternut Squash Risotto Equipment Corner: Nutmeg Graters

S6E5 - Dinner on a Dime

2006-02-04

Which steaks offer the best value and how should you cook them? Recipes: Buttermilk Mashed Potatoes; Pan-Seared Inexpensive Steaks; Mustard-Cream Sauce Equipment Corner: Steak Knife Sets Tasting Lab: Cheap Steaks

S6E6 - One Skillet Dinners

2006-02-11

America's Test Kitchen answers the call for easy, one-skillet dinners. Recipes: Skillet Lasagna; Skillet Jambalaya Equipment Corner: Celebrity Skillets Tasting Lab: Canned Diced Tomatoes

S6E7 - More American Classics

2006-02-18

Nothing says American cuisine like these fully tested recipes with modern appeal. Recipes: Chicken and Dumplings; Boston Baked Beans Equipment Corner: Zipper-Lock Bags Science Desk: How Acidity Affects Cooking Beans

S6E8 - Meat and Potatoes II

2006-02-25

Braised brisket and smashed potatoes make for a delicious, cold-weather meal. Recipes: Onion-Braised Beef Brisket; Smashed Potatoes Equipment Center: Electric Knives

S6E9 - High Roast Chicken Dinner

2006-03-04

America's Test Kitchen's novel approach to chicken on the grill – high-roast butterflied chicken – has delicious results, especially when served along with potatoes and asparagus. Recipes: Crisp-Skin High-Roast Butterflied Chicken with Potatoes; Pan-Roasted Asparagus with Toasted Garlic and Parmesan Equipment Corner: Remote Thermometers Tasting Lab: Chicken

S6E10 - Let's Talk Turkey

2006-03-11

No one roasts a turkey or prepares the perfect side (sweet potato casserole) like the America's Test Kitchen team. Recipes: Roast Turkey for a Crowd; Candied Sweet Potato Casserole Equipment Corner: Turkey Gadgets

S6E11 - Pork Chops and Tenderloins

2006-03-18

Overcome the challenges of cooking thick-cut pork chops and learn the secrets of pork tenderloin. Recipes: Pork Chops with Vinegar and Sweet Peppers; Pan-Seared Oven-Roasted Pork Tenderloins; Dried Cherry-Port Sauce Tasting Lab: White Wine Vinegar

S6E12 - Fish Steaks 101

2006-03-25

Avoiding the fish counter at the grocery store will be a thing of the past, thanks to these easy-to-master recipes. Recipes: Pan-Seared Sesame-Crusted Tuna Steaks; Pan-Roasted Halibut Steaks; Chipotle-Garlic Butter with Lime and Cilantro Equipment Corner: Oven Mitts Tasting Lab: Soy Sauce

S6E13 - Seafood Classics

2006-04-01

Impressive dishes for company, easy enough to serve on a weeknight. Recipes: Fish Meuniere with Browned Butter and Lemon; Pan-Seared Scallops with Winted Spinach, Watercress, and Orange Salad Tasting Lab: Butter Alternatives

S6E14 - Italian Classics

2006-04-08

Flavorful recipes bring Italy into the test kitchen. Recipes: Fettuccine Alfredo; Beef Braided in Barolo Tasting Lab: Parmesan Cheese Science Desk: Braising vs. Roasting

S6E15 - Two Curry Traditions

2006-04-15

Rich, exotically spicy Indian curry and lighter, herbaceous Thai curry. Recipes: Indian Curry; Thai Green Curry with Chicken, Broccoli, and Mushrooms Tasting Lab: Coconut Milk

S6E16 - Asian Chicken

2006-04-22

Not-so-sweet versions of a Japanese classic and a Chinese take-out standby. Recipes: Chicken Teriyaki; Orange-Flavored Chicken Tasting Lab: Store-Bought Teriyaki Sauce

S6E17 - Paella Party

2006-04-29

A Spanish classic: saffron rice loaded with seafood, meat, and vegetables. Recipes: Sangria; Paella Equipment Corner: Paella Pans Tasting Lab: Olive Oil

S6E18 - Grilled Pizza

2006-05-06

The smoky flavor of a grilled pizza's crust can't be replicated in the oven. Recipes: Grilled Tomato and Cheese Pizza; Spicy Garlic Oil Science Desk: What is Yeast?

S6E19 - Grill Roasted Pork Loin

2006-05-13

Lightly dressed French potato salad perfectly complements this smoky roast pork. Recipes: Grill-Roasted Pork; French Potato Salad Equipment Corner: Kitchen Twine Tasting Lab: Dijon Mustard

S6E20 - Pulled Pork & Cornbread

2006-05-20

Also called pulled pig and sometimes just plain barbecue. Recipes: Barbecued Pulled Pork; All Purpose Cornbread Equipment Corner: Plastic Wraps; Liquid Measuring Cups

S6E21 - Rethinking Barbecued Chicken

2006-05-27

The America's Test Kitchen team cooks up some delicious home-cooked BBQ. Recipes: Barbecued Pulled Chicken; Cabbage and Red Pepper Salad with Lime-Cumin Vinaigrette Equipment Corner: Mini Food Processors Tasting Lab: Barbecue Sauces

S6E22 - Summer Fruit Desserts

2006-06-03

Free-form fruit tart and blueberry cobbler, both easier than pie. Recipes: Free-Form Summer Fruit Tarts; Blueberry Cobbler Equipment Corner: Food Processors Science Desk: Science Behind Great Pie Crust

S6E23 - Deep-Dish Apple Pie

2006-06-10

A demonstration of the absolute best recipe for deep dish apple pie. Creating a pie with a high filling-to-crust ratio poses challenges. Recipes: Deep-Dish Apple Pie Equipment Corner: Rolling Pins Tasting Lab: Premium Butters

S6E24 - Cookies

2006-06-17

Two cookies, one crisp and elegant; the other oversized and chewy. Recipes: Spritz Cookies; Chocolate-Chunk Oatmeal Cookies Equipment Corner: Cookie Presses Science Corner: Convection Ovens

S6E25 - Old-Fashioned Birthday Cake

2006-06-24

Perfect the ultimate birthday treat with this recipe for classic layer cake. Recipes: Classic White Layer Cake with Butter Frosting and Raspberry-Almond Filling Equipment Corner: Cake Pans Tasting: Raspberry Preserves

S6E26 - German Chocolate Cake

2006-07-01

The ATK team creates a German chocolate cake destined to impress. Our less sweet version has a more intense chocolate flavor than most. Recipes: German Chocolate Cake with Coconut-Pecan Filling Science Corner: Butter Temperature and Baking Tasting: Cocoa Powders

S7E1 - Meatloaf Dinner

2007-01-06

Meat loaf is as synonymous with good old-fashioned American cooking as apple pie. While some may prefer meat loaf made with meat loaf mix, a combination of beef, pork, and veal, there’s something to be said for an all-beef loaf. An all-beef loaf can have terrific meaty flavor and it’s convenient to boot, especially when you can’t find meat loaf mix, or just don’t want to fuss with buying three kinds of meat. However, a meat loaf made with all beef does require some special handling so that it doesn’t taste like a dry, loaf-shaped hamburger. We set out to make a loaf with well-seasoned meat and just enough binder to give the loaf a tender, not tough, texture. In choosing a side dish to partner with our meat loaf, we turned to another old-fashioned dish—skillet-roasted potatoes. Skillet-roasted potatoes are cooked on the stovetop, thus allowing the cook to free up the oven for the main course. We wanted potatoes that are creamy on the inside and crusty on the outside. Some skillet-roasted potatoes can be soggy and greasy—a pitfall we’d need to avoid in developing our recipe. Recipes: Glazed Meat Loaf or All Beef Meatloaf Skillet-Roasted Potatoes Skillet-Roasted Potatoes with Garlic and Rosemary Skillet-Roasted Potatoes with Lemon and Chives Spicy Skillet-Roasted Potatoes with Chili and Cumin Tasting Lab: Ground Beef Equipment Center: The Tong Show—Kitchen Tongs Science Desk: How Gelatin Mimics Veal

S7E2 - Streamlined Chicken Skillet Suppers

2007-01-13

Dinners prepared entirely in one skillet are perfect for weeknight cooking. Less cleanup is one obvious benefit. A skillet also gives the cook a bit more control over cooking multiple elements. In the oven, dishes such as chicken and rice—ingredients with disparate cooking times—can cook unevenly, so that when the dish comes out of the oven, you end up with mixed results, such as tender rice and dry chicken—or conversely, crunchy rice and moist chicken. A skillet gives you the freedom to move items in and out of the skillet accordingly so that everything comes out perfectly cooked. We have also discovered that a skillet comes in handy in some pasta dishes. Take the restaurant favorite, chicken, broccoli, and ziti. Typically, the pasta is boiled in one pot and then one or sometimes two more pans are required to cook the chicken, broccoli, and sauce. We condensed all the elements into a skillet—even the pasta—which cooks right in the sauce, soaking up maximum flavor for an exemplary version of this favorite dish. Recipes: Skillet Chicken and Rice with Peas and Scallions Skillet Chicken with Broccoli, Ziti, and Asiago Cheese Tasting Lab: White Wines for Cooking Equipment Center: Inexpensive Knife Sets

S7E3 - Best Beef Stew

2007-01-20

Join us as we uncover the secrets behind a favorite beef stew and streamline a hearty side dish. A basic beef stew can be altered in dozens of ways, usually by adding more ingredients to the pot. But can you go the other way and strip beef stew down to its bare bones (or, to be more precise, to its beef)? If you trade the carrots and potatoes for a mess of onions and add a good dose of beer (instead of red wine) as part of the braising liquid, you’ve created a simple Belgian beef stew called carbonnade à la flamande. Beef, beer, and onions have a natural affinity—think burger, onion rings, and a beer. In a carbonnade, the heartiness of beef melds with the soft sweetness of sliced onions in a lightly thickened broth that is rich, deep, and satisfying, with the malty flavor of beer. We aimed to create the very best version of this cold-weather favorite. Sweet acorn squash makes a worthy partner alongside carbonnade or with many other dishes during the cold weather season, but too often this squash turns out dry and stringy. We wanted to devise a method that ensured sweet, tender squash, without a lot of hassle. Recipes: Carbonnade a la Flamande—Belgian Beef, Beer, and Onion Stew Acorn Squash with Brown Sugar Acorn Squash with Rosemary-Dried Fig Compote Tasting Lab: Beer for Carbonnade Equipment Center: Paring Knives—Updated Science Desk: Are All Microwaves Created Equal?

S7E4 - Sunday Roast Chicken and Stuffing

2007-01-27

We wanted a streamlined version of roast chicken with plenty of stuffing to go around—and to solve the problem of cooking the stuffing to a safe temperature without drying out the delicate breast meat of the chicken. The idea of roast chicken and stuffing is very appealing—moist, well-seasoned meat and plenty of flavorful stuffing to satisfy everyone at the table. But in reality, a chicken, even one upwards of 5 pounds (serving 4 to 6 people), doesn’t contain a cavity large enough to accommodate the amount of stuffing you’d need to serve everyone at the table. Sure, you can bake the stuffing separately in a baking dish, but you miss out on all the flavorful juices imparted from the chicken. Our aim, therefore, would be to develop a recipe for roast chicken and stuffing where we could somehow still mimic the flavorful benefits of cooking the stuffing inside the bird. A quick sauté of spinach, especially one with garlic and lemon, goes well alongside roast chicken (in addition to many other dishes). But this simple approach can often go wrong—overcooked spinach, burnt garlic, too much oil—the list goes on. We would focus on avoiding these pitfalls to turn out a tasty side dish you can rely on again and again. Recipes: Stuffed Roast Butterflied Chicken Mushroom-Leek Bread Stuffing with Herbs Currant-Pecan Bread Stuffing with Shallots and Herbs Couscous Stuffing with Fennel, Dried Apricots, and Cashews Sauteed Garlic-Lemon Spinach Equipment Center: Kitchen Shears—Update

S7E5 - Two Ways with Pork

2007-02-03

New dinner options abound with recipes for pork medallions and glazed pork chops. Recipes: Glazed Pork Chops (Asian & German), Thick-Cut Pork Tenderloin Medallions, Maple-Mustard Sauce, Hoisin-Sesame Sauce for Pork, Apple Cider Sauce Tasting: The Cider Vinegar Rules Equipment: Should You Buy a Bargain Saute Pan?

S7E6 - Faster Family Favorites

2007-02-10

With these quick recipes, you’ll be able to get dinner on the table in a reasonable amount of time—and they’ll taste good too. In theory, quick recipes sounds terrific—but we’ve found most streamlined recipes end up sacrificing flavor for speed and convenience. Take chicken pot pie. Most recipes for quick chicken pot pie are a far cry from the classic comfort food. The filling is not much more than leftover chicken stirred into canned cream of chicken soup and a paltry amount of vegetables—sometimes even canned. These versions are far from the comforting dinner that’s always been a family favorite. We aimed to do better. We wanted a really flavorful chicken stew topped with a biscuit crust, and, yes, we wanted it fast. Tamale pie, an already quick dish, has fallen victim to the dump-and-bake approach: combine a can of chili and a can of creamed corn; top with cornbread mix and bake. Tossing cans aside, we set out to make a fresh-tasting, quick tamale pie with a juicy, spicy mixture of meat and vegetables with a quick, homemade cornbread topping. Recipes: Skillet Chicken Pot Pie with Biscuit Topping Skillet Tamale Pie Tasting Lab: Bottled Italian Dressing

S7E7 - Lighter Family Favorites

2007-02-17

With these lightened recipes, your favorites will be able to appear on the table as often as you crave them. Whether we like to admit it or not, there are some dishes that while tasty, are just too high in fat and calories to be enjoyed on a regular basis. Even a modest portion of these dishes such as macaroni and cheese and chicken Parmesan is prohibitive. But do they need to be? What if we could create lighter versions of these dishes so we could enjoy them more often? In our research we tried dozens of versions of “light” macaroni and cheeses, and again and again we were met with disappointing dishes. Gluey sauces full of tasteless, rubbery nonfat cheeses were the norm. Versions made with ricotta and cottage cheese also showed up. We wanted a creamy macaroni and cheese with real cheesy flavor. Light recipes for chicken Parmesan often fall short too. Again and again we were met with soggy crusts and that culprit, nonfat cheese. We wanted a really crisp crust for our chicken and we wanted great flavor. Recipes: Everyday Lighter Macaroni and Cheese Everyday Lighter Macaroni and Cheese with Ham and Peas Lighter Chicken Parmesan with Simple Tomato Sauce Tasting Lab: Alternative Pastas Whole Wheat Pasta Equipment Center: Indoor Grills

S7E8 - Fish and Chips at Home

2007-02-24

The problem with English-style fish and chips is that you’ve got to hop a plane across the Atlantic to enjoy the dish. We wanted to be able to serve English-style fish and chips—large pieces of moist and delicate cod in a crisp and tender coating with thick-cut fries—at home. Most American restaurants that tackle England’s most popular fast food do so poorly—turning out a greasy mess of fish and potatoes. We aimed to create a home-cook friendly recipe for the real thing: large pieces of moist cod coated in a delicate, crisp batter and chips cut thick and served up crispy, with soft interiors. To start, we’d first need to tackle frying for the home cook. While most restaurants have dedicated frying workstations, deep-frying in a home kitchen is a different matter. Cramped space, spattering oil, and inappropriate equipment all conspire to take the fun out of the job. But it needn’t be an onerous task: With a bit of organization and some basic working knowledge, you’ll be turning out fish and chips that will rival those in England. Along the way, we’d also needed to figure out how to organize the process so that everything made it to the table at once—meaning that both fish and chips are served piping hot. Anything less just wouldn’t be acceptable. Recipes: Fish and Chips Tartar Sauce Tasting Lab: Mayonnaise Equipment Center: Candy Thermometers—Update High-End Deep Fryers

S7E9 - Chicken Kiev

2007-03-03

The hallmark of great chicken Kiev is the rich butter filling that melts into a sauce inside the chicken bundles and contrasts perfectly with the crisp bread crumb crust. Popularized during the heyday of Manhattan’s now-shuttered Russian Tea Room, chicken Kiev became one of the restaurant’s premier offerings in the 1960s. The well-heeled were quite familiar with this elegant dish of pounded, breaded, and fried chicken breast stuffed with an herb butter that melted into a sauce. Although chicken Kiev’s Ukrainian roots remain unclear, its current fate is hardly in dispute: It has become a greasy bundle of poultry with a sandy, disconcertingly peelable exterior and a greasy, leaky center. Commonly found in banquet halls and at catered events, this once highbrow dish has become a self-parody. But after preparing several cookbook versions, we realized that pairing a crisp-fried coating with a delicately flavored butter sauce was a great idea that deserved a revival. A dish as special as chicken Kiev deserves a side dish with equal dazzle. We settled on broccoli and turned to pan-roasting, because it works well with many vegetables, imparting a toasty, caramelized flavor. Broccoli, however, can be fussy because the hardy stalks and delicate florets require different handling. We’d need to find a way to get around those issues. Recipes: Chicken Kiev Pan-Roasted Broccoli Pan-Roasted Broccoli with Lemon Browned Butter Pan-Roasted Broccoli with Spicy Southeast Asian Flavors Pan-Roasted Broccoli with Creamy Gruyêre Sauce Tasting Lab: Sandwich Bread Equipment Center: Cookbook Holders

S7E10 - Meat and Potatoes for Company

2007-03-10

We found a unique way to tame the bite on our pepper-crusted filet mignon. Few main courses are as impressive as filet mignon, but such cachet comes with a hefty price tag. The hallmark of this luxury cut is its buttery, tender texture, but some argue that the beefy flavor is too mild, lacking the oomph of fattier (albeit chewier) cuts like the rib eye. So we aimed to boost the meat’s flavor with a lively peppercorn crust and a rich pan sauce. Peppercorn crusts, however, have their issues. They can be overwhelmingly spicy, masking, rather than enhancing, the flavor of the meat. We’d need to strike just the right balance. Getting the crust to evenly adhere to the meat would be a challenge too. In looking for a potato dish to serve alongside our steak, we quickly settled on the simple, but elegant, potatoes Lyonnaise—sautéed slices of buttery potato sweetened with caramelized strands of onion. But getting this dish just right can be a challenge. Buttery potatoes can easily turn greasy. And caramelizing the onion alongside the potatoes is difficult to do without steaming them. We’d need to find a way to get these two ingredients in sync. When you’re aiming to impress and willing to splurge a bit, you can be confident that these dishes will deliver. Recipes: Pepper-Crusted Filet Mignon Port Cherry Reduction Sauce Blue Cheese Chive Butter Potatoes Lyonnaise Tasting Lab: Filet Mignon Equipment Center: Cocktail Shakers Science Desk: Taming Peppercorn Heat

S7E11 - Staying in For Chinese Take-Out

2007-03-17

Try serving a saucy stir-fry over an Asian-style noodle cake instead of the usual rice. We love a good stir-fry served with rice, but sometimes a change of pace is welcome. A noodle cake, a savory round of tender noodles sautéed in a skillet until the exterior is crisp, is the perfect base for a saucy stir-fry. We’ve enjoyed noodle cakes in restaurants, but never at home. We set out to find the best way to make one. While we were at it, we also aimed to develop a chicken stir-fry with really juicy chicken in a fresh-flavored sauce. Too often, chicken can turn dry and stringy in a stir-fry and no amount of sauce can rescue dry meat. Another Asian classic, also more familiar at the restaurant table than in the average American home kitchen, is hot and sour soup—a spicy, bracing broth filled with pork, tofu, and wisps of egg. But is visiting your local Chinese restaurant the only way to enjoy this soup? We wanted to enjoy this complex-flavored soup at home. But with a host of hard-to-find ingredients and a long simmering time, we had our work cut out for us. We’d need to strategically choose our ingredients and find reasonable substitutions for those that are just too difficult to find at the supermarket. At the same time, we’d need to take a hard look at streamlining the soup’s lengthy preparation. And, we wouldn’t settle for a pale imitation of this heady soup—it would need to stand up to the authentic versions we often crave. Recipes: Stir-Fried Chicken with Bok Choy and Crispy Noodle Cake Hot and Sour Soup Equipment Center: The Little Nonstick Saucepan That Could Science Desk: Mysterious Powers of Cornstarch

S7E12 - Not Your Average Stir-Fry

2007-03-24

We wanted a complex dish with carefully balanced flavors—without an extensive list of hard-to-find ingredients and hours in the kitchen. Thai-style stir-fries are a refreshing alternative to Chinese stir-fries. Spicy, sweet, sour, and salty, the flavors are well-balanced and complex. But who has the ingredients often required, such as shrimp paste, tamarind pulp, galangal, and palm sugar? And while the more familiar Chinese stir-fry is fairly quick to prepare, a Thai stir-fry can take hours. For our starting point, we looked to a restaurant favorite—Thai chile beef—and set out to streamline this dish without compromising its interesting combination of flavors. Potstickers are another Asian favorite we wanted to enjoy at home. At their best, potstickers are light dumplings filled with a well-seasoned mix of pork and cabbage. Dunked into a soy dipping sauce, they make a terrific start to a meal. Unfortunately, we’ve eaten more than our share of truly awful potstickers—leaden balls of pasty meat in a doughy wrapper. All it took was one bite for us to put our chopsticks down. We wanted to find out the secret to making great potstickers—the right filling, the right wrapper, and a method of assembly that wasn’t overly complicated and didn’t take all day. Most of all we wanted these potstickers to be so good, we’d rather make them ourselves than call for our favorite takeout. Recipes: Stir-Fried Thai-Style Beef with Chiles and Shallots Potstickers Scallion Dipping Sauce Equipment Center: Nonstick Skillets, Update

S7E13 - More Tex-Mex Favorites

2007-03-31

We love good Tex-Mex, but depending on which part of the country you live in, chances are you’d be better off preparing it yourself at home. We wanted to take a look at two Tex-Mex favorites, chicken fajitas and huevos rancheros, and create authentic, tasty versions we could stand behind. Chicken fajitas aren’t as easy a proposition as beef fajitas. Beef, by nature, packs a lot more flavor, while chicken fajitas seem to rely on a host of condiments to mask its lack of flavor, or worse, its dry texture. We wanted tender, juicy chicken, and we wanted it well seasoned. We wanted the same for our vegetables—too many vegetables in fajitas are treated as a bland afterthought. As for the tortillas, we wanted warm, soft tortillas, not the brittle tortillas we’ve often encountered in restaurants due to poor heating methods. Huevos rancheros are the answer to a hungry man’s (or woman’s) breakfast. But too often we’ve stared at what looks like a dish of fried eggs crossed with nachos. First, we wanted to get rid of all the unnecessary entrapments, paring back this breakfast classic to its tasty essentials. We’d need to focus on the fiery roasted salsa that typically is part of this dish, but making salsa with out-of-season tomatoes is a gamble. And without access to fresh corn tortillas, we needed to find a way to turn rubbery supermarket corn tortillas into a crisp, not greasy, base for our eggs. Last, we needed to figure out how to coordinate cooking the eggs with the other elements, so that everything comes together simultaneously—hot and fresh. Recipes: Chicken Fajitas for Charcoal Grill Chicken Fajitas for Gas Grill Chicken Fajitas Indoors Chunky Guacamole Huevos Rancheros Refried Beans Tasting Lab: Supermarket Refried Beans Equipment Center: Do Grill Pans Really Grill?

S7E14 - Even More Italian Classics

2007-04-07

Just when we think we’ve become familiar with every Italian dish under the sun, we’re pleasantly surprised to come across a dish we’d somehow overlooked. Join us as we resurrect one Italian classic and streamline another. Take chicken francese. It’s true that this Italian-style chicken cutlet dish isn’t as well known as chicken parmigiana or chicken Marsala, but it’s no less delicious. Coated with a thin eggy crust, the cutlets are served in a light, lemony white wine sauce. With just a few simple elements, it’s hard to believe that such dish can go wrong, but versions we tried proved otherwise. In some recipes, the egg crust was unappetizingly thick and tough, or turned soggy once coated with the sauce. The sauces we tried weren’t much better. While we couldn’t detect lemon in some, others made us pucker, or the wine was too overpowering, giving the sauce an unpleasant boozy flavor. We aimed to conquer these issues and turn out a lemony cutlet dish that we’d want to incorporate into our Italian classics repertoire to make again and again. Another Italian classic, the rich tomato sauce marinara, is not a new discovery, but it’s one worth a second look in terms of simplifying. The hallmark of this sauce is a depth of flavor achieved by hours of cooking, but what if we didn’t have all day? After all, for the modern cook, an all-day marinara, just isn’t a reasonable option. We set out to create an authentic marinara with complex flavors without the hours of work involved. Recipes: Chicken Francese Chicken Francese with Tomato and Tarragon Marinara Sauce Tasting Lab: Sleuthing Canned Whole Tomatoes Equipment Center: Hand (Immersion) Blenders—Updated

S7E15 - Flambé at Home

2007-04-14

We came up with a foolproof flambé method that doesn't intimidate the home cook. Fifty years ago, steak Diane, pan-seared steak in a rich, peppery pan sauce, was a hot menu item at fancy restaurants. Prepared tableside, it included a burst of pyrotechnics supplied by a match and some cognac. Sure, such theatrics might seem a bit dated and silly, but who can resist having a little fun—especially when entertaining? To give this old-school dish a modern twist, we wanted to find a more reasonable substitute for the laborious veal stock that is the traditional basis for the pan sauce. While we were at it, we wanted to slim down the sauce a bit—yes, we love butter and cream, but many of the recipes we tried were just too rich tasting. And, as for the flambé method, we'd need to come up with a foolproof process that wouldn’t intimidate the home cook. While we were on the flambé bandwagon, it occurred to us we could continue the theme with dessert in the form of crêpes suzette, a stunning dessert consisting of warm tender crêpes served in a bright orange-flavored sauce. But most restaurants that prepare this dish do so for just two. Could we adapt this classic to serve a tableful of hungry guests? We were ready to find out. Recipes: Steak Diane Sauce Base for Steak Diane—Demi-glaze Crepes Suzette Tasting Lab: Veal Stock Beefing Up Beef Broths Orange Liqueurs for Cooking Science Desk: Is Flambé Just For Show?

S7E16 - Hearty Eggs for Breakfast

2007-04-21

With these foolproof recipes, you just might find yourself making time to enjoy eggs a bit more often. Most of us might not have time to prepare (and enjoy) egg dishes during the week, but come the weekend, eggs are a terrific way to begin a leisurely day. In this chapter, we wanted to take a look at a couple of our favorite egg dishes—scrambled eggs and omelets—and see how we could make the most of them. Sometimes you want something heartier than simple scrambled eggs. But adding meats, cheeses, and vegetables weighs down the eggs’ fluffy texture and, worse, turns the eggs watery. We wanted to solve these problems and turn out scrambled eggs that could stand up to the addition of hearty ingredients. And we also wanted an interesting mix of additions, so maybe we’d be inclined to make these eggs for dinner too. Omelets made for one or two aren’t difficult to prepare. But what if you’re making omelets for the whole family? You don’t want to be standing at the stove playing the part of short-order cook, right? We wanted to create one big omelet, big enough to serve 4. Working with such a large omelet wouldn’t be easy—we’d need to figure out how to cook through such a large omelet without it drying out, how to add the fillings (and heat them through), and how to turn the omelet out of the pan without it breaking apart. Recipes: Scrambled Eggs with Bacon, Onion, and Pepper Jack Cheese Scrambled Eggs with Sausage, Sweet Peppers, and Cheddar Scrambled Eggs with Asparagus, Prosciutto, and Parmesan Eggs in a Hole Family-Sized Cheese Omelet Family-Sized Tomato, Bacon, and Garlic Omelet Tasting Lab: Is Fresh Breakfast Sausage Best? Equipment Center: Plastic Nonstick Spatulas Science Desk: How Scrambled Eggs Work

S7E17 - Summer Cooking

2007-04-28

We tackle the best way to grill delicate shrimp as well as chicken destined to be served cold for a picnic. Grilling imparts a smoky dimension to foods that is just about impossible to replicate indoors. So it’s no wonder that once the weather turns warm, we’re eager to get our favorites foods like steaks and burgers onto the grill. But delicate foods, such as shrimp, are trickier to cook over the grill’s intense, dry heat. We wanted to find the best way to grill shrimp so that it’s tender, moist, and flavorful, not dry and rubbery. And we wanted to do so without grilling shrimp in their shells. It’s true that the shells act as a protective barrier, but peeling shells at the table is cumbersome and messy, not to mention that with the discarded shells, the flavorful spice rub is also lost. Warm weather isn’t always about cooking outdoors—it’s about eating outdoors too. Cold barbecued chicken is a classic whether you’re planning a picnic or packing for a road trip. But once chilled, the meat can become very dry and the skin, once thin and crisp, can turn tough and flabby. We wanted to solve these problems and turn out moist chicken with spicy flavor and to boot, we wanted to make it easier to eat, so we didn’t have to use a knife and fork or rely on a wad of napkins to wipe our hands of sticky barbecue sauce. Recipes: Charcoal-Grilled Shrimp Skewers Gas-Grilled Shrimp Skewers Spicy Lemon-Garlic Sauce for Shrimp Skewers Fresh Tomato Sauce with Feta and Olives for Grilled Shrimp Skewers Charmoula Sauce for Shrimp Skewers Spice-Rubbed Picnic Chicken Broiled Shrimp Skewers Tasting Lab: Supermarket Veggie Burgers Lemonade—Updated Equipment Center: Skewers Science Desk: Salting: Better Than Brining?

S7E18 - Barbecued Brisket and Corn Fritters

2007-05-05

When you’re looking for a main course to serve a summertime crowd, or want to give a new twist to a summertime vegetable, we hope you’ll turn to these recipes. Summertime entertaining can often mean preparing food for groups larger than 6 to 8—school graduations, Fourth of July, the neighborhood block party—the list goes on. For those times, hamburgers just aren’t practical—unless the cook plans on standing at the grill until everyone is fed. Instead, think brisket. This hefty piece of meat (a full cut can weigh 13 pounds) turns smoky and tender on the grill and leftovers, if there are any, are terrific. Best of all, brisket doesn’t require constant attention, so the cook can enjoy the party too. Brisket isn’t without its challenges, however. On the grill, the meat can take about 12 hours to become fully tender. We wanted to find not only the best way to barbecue brisket, but a way do so more quickly. Summertime also calls for corn. And while we love corn on the cob, we also enjoy other preparations. Take corn fritters. These savory cakes are pan-fried and served hot. They make a terrific side dish or hors d’oeuvres, served as is, or sprinkled with hot sauce. Some recipes are short on corn flavor, but we wanted a recipe that brings the corn front and center. Recipes: Barbecued Beef Brisket For a Charcoal Grill Barbecued Beef Brisket for a Gas Grill Spicy Chili Rub Farmstand Corn Fritters Corn Fritters with Cheddar and Chives Out-Of-Season Corn Fritters Tasting Lab: Hot Sauces Equipment Center: Charcoal Grills—Update

S7E19 - Beer Can Chicken Dinner

2007-05-12

With our recipes for Beer Can Chicken and Pasta Salad with Pesto, we show you how sometimes the strangest-sounding methods are the most rewarding and how a few easy tricks can give an old standby new lift. Recipes: Grill-Roasted Beer Can Chicken for a Charcoal Grill Grill-Roasted Beer Can Chicken for a Gas Grill Pasta Salad with Pesto Equipment Center: Essential Grilling Gadgets

S7E20 - Rainy Day Barbecue

2007-05-19

If you’re a fan of barbecue but never thought it could be replicated indoors, our menu should change your mind. For many of us, it doesn’t seem fair that we can only enjoy barbecue during the short summer months. What about year-round cravings? Take barbecued ribs. If it’s February and a hankering for ribs strikes, does that mean a trip to a local barbecue joint or could we find the answer in our home kitchen? We wanted to develop a recipe for oven-barbecued ribs, so even in the darkest, coldest winter months, we could satisfy our barbecue urges. And these ribs would need to stand up to their outdoor counterparts: tender, fall-off-the-bone meat infused with smoky flavor. Rich, meaty ribs are best enjoyed with a side of tangy coleslaw—specifically buttermilk coleslaw. But while buttermilk provides a trademark tang, it can also make a dressing so thin that it sinks to the bottom of the bowl instead of clinging to the shreds of cabbage. Cabbage poses its own challenges too. We wanted even shreds that were easy to fork and toss with the dressing. And, we wanted crisp cabbage that won’t leach moisture into our dressing, diluting its flavor and turning our coleslaw bland. Recipes: Oven-Barbecued Spareribs Quick Barbecue Sauce Creamy Buttermilk Coleslaw Buttermilk Coleslaw with Green Onions and Cilantro Creamy Buttermilk Coleslaw with Lemon and Herbs Tasting Lab: Is There a New King of Ketchup?

S7E21 - Strawberry Cream Cake

2007-05-26

For our Strawberry Cream Cake, we wanted lots of strawberry flavor, a buttery sturdy cake that could stand up to them, and a lush whipped cream filling that would stay put, so even when cut this cake would be a stunner. Looking for a drop-dead gorgeous summer dessert? Look no further than strawberry cream cake—a snazzier, more presentable version of strawberry shortcake. The components are almost identical—juicy strawberries, sweetened whipped cream, and layer cake (in place of biscuits). The cake, cream, and strawberries are layered, chilled, and served in tall wedges. It’s a terrific way to celebrate summer. We wanted to find the ultimate version of this dessert and solve the problems that often plague it. Because the cake, cream, and strawberries are all layered, cutting this cake can be tricky—the whipped cream can squirt out the sides or the strawberries will ooze out. The strawberries pose other problems too—their juices can soggy a cake that’s too delicate. Some recipes get around this pitfall, by using fewer strawberries, but this results in muted fruit flavor. We wanted those strawberries front and center. Recipes: Strawberry Cream Cake Equipment Center: Mix Masters—Standing Mixers—Updated Science Desk: Heavy Cream versus Whipping Cream

S7E22 - Dark Chocolate Desserts

2007-06-02

When you're looking to satisfy a serious chocolate craving, these recipes deliver. No matter the dessert—cookie, pudding, cake, or pie—there’s nothing like the flavor of chocolate to make it truly irresistible. In this chapter, we set out to develop ultimate versions of two favorite chocolate desserts: chocolate mousse and chocolate cupcakes. Rich, frosting-like mousse is utterly delicious—for about two spoonfuls. Yet light and silky versions often lack decent chocolate flavor. Once you start adding more chocolate, texture suffers and becomes heavy. We wanted the best of both worlds—a light and silky texture with big chocolate flavor. Chocolate cupcakes are another treat that suffer from faint chocolate flavor. Ever try a mix? Sure they’re easy, but the flavor often falls short. And most homemade chocolate cupcakes aren’t much better. Some may have good chocolate flavor, but the crumb turns dense and confection-like. We aimed to develop a moist, feathery cupcake infused with chocolate flavor. And for such a homey treat, we didn’t want to spend all day, so these cupcakes would need to be almost as easy as using a boxed mix. Recipes: Dark Chocolate Mousse Chocolate-Orange Mousse Chocolate-Raspberry Mousse Premium Dark Chocolate Mousse Dark Chocolate Cupcakes Easy Vanilla Bean Buttercream Easy Chocolate Buttercream Easy Coffee Buttercream Easy Peppermint Buttercream Tasting Lab: Just What Is Dark Chocolate, Anyway? Equipment Center: Muffin Tins, Updated

S7E23 - Old-Fashioned Chocolate Cake

2007-06-09

We wanted a towering layer cake of childhood, moist and chocolaty and slathered with thick, billowy frosting. Remember old-fashioned chocolate layer cake—the kind moms everywhere baked? Each towering slice had a tender, airy, open crumb and was frosted with silky-smooth wisps of chocolate heaven. These homespun cakes were tall, sweet, and chocolaty, not dense, dark, and bitter, and they were eaten with an ice-cold glass of milk, not a demitasse of espresso. Admittedly, many of those birthday party chocolate cakes were made with a boxed mix. While those mixes deliver a pleasantly spongy, moist texture and guaranteed height, they were also full of artificial flavors—which as kids, we did not find objectionable. But, as adults with grown-up palates, we wanted real chocolate flavor in our cake. Therefore our goals were two-fold: create an old-fashioned chocolate layer cake with the same moist, tender crumb we so fondly remember and infuse this cake with true chocolate flavor—chocolaty enough to please adults, but not so dense that it might scare away the kids at the table. Recipes: Old-Fashioned Chocolate Layer Cake Tasting Lab: Chocolate Chips Equipment Center: Revolving Cake Stands Science Desk: Enhancing Chocolate Flavor

S7E24 - Easy Apple Desserts

2007-06-16

For a not-too-sweet apple dessert, pair a tart apple such as Granny Smith with a sweet apple like Golden Delicious or McIntosh, as we did in Skillet Apple Brown Betty and Easy Apple Strudel. When it comes to apple desserts, apple pie may be the most popular, but it’s also the most involved. When you don’t want to fuss with pie, but you still want that warm and comforting combination of apple and pastry, there are other options. Take apple brown betty—apples, sugar, and buttered bread crumbs. This baked fruit dish is decidedly humble, but delicious nonetheless—especially when served warm with a scoop of vanilla ice cream. But this often-overlooked dessert needs a serious makeover—too many versions are a soggy mess with muddied flavors. Classic apple strudel, a European specialty, consists of lightly sweetened apples, raisins, and nuts wrapped in paper-thin pastry. Traditional recipes involve hours of preparation, rolling and pulling the pastry dough until it is so thin you can read a newspaper through it. We reasoned that there must be an easier (and quicker) way. Determined to find out, we set about streamlining this sophisticated dessert, without compromising its flaky texture and sophisticated flavors. Join us as we resurrect one humble apple dessert and streamline another. Recipes: Skillet Apple Brown Betty Skillet Apple Brown Betty with Golden Raisins and Calvados Skillet Apple Brown Betty with Pecans and Dried Cranberries Easy Apple Strudel Tasting Lab: The Scoop on Vanilla Ice Cream—Updated Equipment Center: Pastry Brushes—Updated Science Desk: Overrun and Ice Cream

S7E25 - Favorite Citrus Desserts

2007-06-23

Join us as we infuse one citrus dessert with bright lemony flavor and make another dessert easier than ever to enjoy. Even after the heartiest meal, we find the bracing bite of a citrus dessert welcome. Lemon Bundt cake, glazed with a snowy white icing, is a simple, elegant dessert. But time and again, we are disappointed in its often elusive lemon flavor. Some recipes soak the cake in a sugar syrup flavored with lemon, but we find this makes the cake soggy, ruining its springy fine crumb. We wanted to find a way to infuse Bundt cake with the assertive tang of lemon without marring its texture. Key lime pie is another favorite citrus dessert, but transporting this pie, which has a delicate, wobbly filling, can be difficult. We wanted to find a way to transform this pie into a bar cookie. Not only would a Key lime bar be more portable, it could also be eaten out of hand, making it a far easier dessert to serve—and eat. Recipes: Lemon Bundt Cake Key Lime Bars Triple Citrus Bars Tasting Lab: Are Key Limes Really Key?—Updated Equipment Center: Are Nonstick Baking Sprays Better Than Butter? Science Desk: The 'Magic' of Sweetened Condensed Milk

S7E26 - Lighter Cheesecake

2007-06-30

Join us as we uncover the secrets to low-fat desserts that you'll really want to eat. While a crisp apple or bowl of juicy berries makes an admirable end to a meal, there’s an allure to baked desserts that is hard to resist. But many desserts carry a lot of fat and calories; for most of us, they should be more the occasional indulgence than regular weeknight fare. We wanted to come up with recipes for two classic desserts, carrot cake and cheesecake, that would make them both light enough and good enough to enjoy most any day of the week. Many light carrot cakes look like the real thing, but one bite quickly dispels the notion. Not only dry but also heavy and dense, these cakes may be "light" when it comes to fat and calories but not when it come to texture. We wanted tender cake, sweet and lightly spiced. And we wanted our cake to be slathered in a thick, creamy frosting. The recipes we tested for light cheesecake were no better than the carrot cakes — in fact, they were worse. Most were plagued by a rubbery texture and pasty, Spackle-like consistency. And in place of the lightly sweetened, tangy flavor of a full-fat cheesecake, these lightened cakes were tinged with off, artificial flavors. We would have to do some serious testing to come up with a lightened cheesecake that would pass muster among tasters. Recipes: Light Carrot Cake Light Cream Cheese Frosting Light New York Cheesecake Light Fresh Strawberry Topping Tasting Lab: Coffee--Tasting Supermarket Whole Bean Coffee

S8E1 - Rainy Day BBQ Pork Chops

2008-01-05

We wanted juicy pork chops slathered with a smoky, tangy barbecue sauce. But how would we replicate the savory crust of a grilled pork chop indoors? We set out to solve this puzzle. We also make a cool, creamy macaroni salad with the perfect ratio of macaroni to dressing. Recipe: Skillet-Barbecued Pork Chops, Cool and Creamy Macaroni Salad Equipment: Chef's Knives Science: The Science of Brining

S8E2 - Lemon Layer Cake

2008-01-12

Layer cakes are desserts to be savored at birthday parties, holidays, and other celebrations. Ideally, the cake’s tender layers offset the bracing, citrusy filling, and the whole is swathed in a glossy, pale frosting. We’ll show you how to make a version that tastes as great as it looks. Recipe: Lemon Layer Cake Taste test: Yellow Cake Mixes

S8E3 - Italian-American Classics

2008-01-19

Stuffed manicotti makes a hearty and delicious main course, but in most cases its preparation is best left to a practiced and patient Italian grandmother. We wanted a simpler, easier method for making manicotti. Recipe: Baked Manicotti, Cheesy Garlic Bread Equipment: Garlic Presses Taste test: Supermarket Parmesan Cheese

S8E4 - Cookie Jar Favorites

2008-01-26

We turn our attention to two favorite cookies: a triple chocolate cookie so chocolaty it’s almost a brownie, and the humble brown sugar cookie, moist, chewy, and packed with butterscotch flavor. Recipe: Brown Sugar Cookies, Triple-Chocolate Cookies Equipment: Coffee Makers (Inexpensive)

S8E5 - Kansas City BBQ

2008-02-02

It’s hard to choose a best-loved style of ribs, but we’d be willing to bet that smoky, sweet Kansas City ribs are a top contender. These meaty ribs are slow-smoked for their trademark flavor—and in traditional recipes they truly do take all day to cook. We wondered if there was a faster way. Recipe: Kansas City Sticky Ribs on a Charcoal Grill, Smoky Kansas City BBQ Beans Equipment: Barbecue Thermometers Taste test: Pickles

S8E6 - French Classics

2008-02-09

Coq au vin’s appeal is timeless, but its preparation can be intimidating for the home cook. We set out to make this dish a little less overwhelming—but just as delicious as we remembered. We also simplify the process of making pot de crème without compromising this decadent dessert’s rich flavor or ethereal texture. Recipe: Modern Coq au Vin, Chocolate Pots de Creme Equipment: Dutch Ovens Science: Cooking with Alcohol

S8E7 - Coffeehouse Treats

2008-02-16

In this episode, the test kitchen perfects two breakfast treats: blueberry scones and rich bran muffins. Recipe: Blueberry Scones, Better Bran Muffins Equipment: Commuter Coffee Mugs Taste test: Strawberry Preserves

S8E8 - Asian Take-Out at Home

2008-02-23

We develop a Thai-style chicken soup that uses supermarket ingredients without sacrificing authentic flavors, and we make a vegetarian stir-fry so hearty even carnivores will be satisfied. Recipe: Stir-Fried Portobellos with Ginger-Oyster Sauce, Thai Chicken Soup Equipment: Ladles Taste test: Soy Sauce

S8E9 - Holiday Beef Tenderloin Dinner

2008-03-01

Holiday Beef Tenderloin Dinner Add a rich stuffing to beef tenderloin, and you’ve got the ultimate main course, at least in theory. But making a tenderloin through can be a challenge—this is an expensive piece of meat, so you don’t want to risk overcooking it. We also wanted mashed potatoes so rich and decadent, not a drop of gravy would be necessary to enjoy them. Recipe: Roast Beef Tenderloin with Caramelized Onion and Mushroom Stuffing, Creamy Mashed Potatoes Equipment: Electric Knife Sharpeners

S8E10 - Pasta and Tomatoes, Reimagined

2008-03-08

We don’t have anything against spaghetti and meatballs or pasta with marinara, but the world of pasta and tomatoes extends far beyond these popular standbys. Enter Penne alla Vodka and Pasta Caprese. Recipe: Penne alla Vodka, Pasta Caprese Equipment: Stockpots Taste test: Penne

S8E11 - A New Way with Turkey

2008-03-15

Brining is the best way to guarantee a moist turkey, but it isn’t always the most practical way. We rethink our brine-at-all-costs philosophy and find that salting, a kind of “dry-brining” in which we rub the bird with salt and let it rest in the refrigerator for several hours, not only seasons the meat but also helps keep it moist. Recipe: Roast Salted Turkey, Roasted Green Beans with Red Onion and Walnuts Equipment: Roasting Pans Taste test: Turkey

S8E12 - White Chicken Chili Supper

2008-03-22

Chicken chili might sound like heresy—after all, isn’t chili supposed to be made with beef?—but this Southwestern dish is a light, bright alternative to tomato-rich beef chili. The key to chicken chili is finding the right cooking method so that the white beans become tender and the chicken doesn’t dry out and turn rubbery. Recipe: White Chicken Chili, Double-Corn Cornbread Equipment: Cast-Iron Skillets Taste test: Tortilla Chips

S8E13 - French Apple Tart

2008-03-29

A tart should be easier to prepare than the typical double-crust American pie. But developing a flaky crust sturdy enough to support the fruit is a bit tricky. And getting the apples to caramelize by the time the crust is baked is also a challenge. Recipe: Apple Galette Equipment: Bakeware Basics Science: Flour Types

S8E14 - Chicken in a Skillet

2008-04-05

It’s not a surprise that so many cooks turn to chicken breasts for dinner. They’re convenient, low in fat, and, when made right, juicy and satisfying. To keep boredom at bay, one of our simple skillet recipes features a flavorful drizzling sauce, another a golden Parmesan crust. Recipe: Parmesan-Crusted Chicken Cutlets, Pan-Roasted Chicken Breasts with Potatoes Equipment: Inexpensive Instant-Read Thermometers

S8E15 - Pizza Party

2008-04-12

We set out to develop a better-than-takeout pizza in which the crust gets equal billing with the toppings and each is full of flavor—not grease. Recipe: Pepperoni Pan Pizza, Antipasto Pasta Salad Equipment: Toaster Ovens Taste test: Frozen Pizza

S8E16 - Old-Fashioned Breakfast Cakes

2008-04-19

Bakery versions of crumb cake often fall short. The crumb topping can be skimpy or dry and brittle. And the cake can suffer too, baking up too dry or not sturdy enough, so that the crumb topping simply sinks into the cake. We tackle these issues to develop the ultimate crumb cake. Recipe: New York-Style Crumb Cake, Blueberry Boy Bait Equipment: Square Cake Pans Taste test: Hot Cocoa Mix

S8E17 - Bistro Steak Dinner

2008-04-26

Cutting into a steak to find that the rosy meat is confined to a measly spot in the center—with the rest a thick band of overcooked gray—is a great disappointment. Our surefire method for pan-searing thick-cut steaks delivers both a flavorful crust and juicy, rosy meat throughout. Recipe: Pan-Seared Thick-Cut Strip Steaks, Garlic and Olive Oil Mashed Potatoes Equipment: Slotted Spoons Science: Tender Steaks

S8E18 - Lightening Up Chocolate Desserts

2008-05-03

Skipping dessert or eating a piece of fruit is an obvious way to cut calories, but where’s the fun in that? We set our sights on lowering the fat and calories in two favorite chocolate desserts—chocolate mousse and brownies. Recipe: Low-Fat Chocolate Mousse, Fudgy Low-Fat Brownies Taste test: Light Vanilla Ice Cream

S8E19 - Fish on the Grill

2008-05-10

Fish fillets might look innocent, but once their delicate flesh hits the grill, there’s no getting them off without a fight—simply put, fish sticks. And because fish is delicate, in comparison to meat, the flesh easily dries out. We decided to take the fear out of grilling fish by tackling these two recipes: blackened grilled snapper and glazed salmon. Recipe: Charcoal-Grilled Blackened Red Snapper, Sweet and Saucy Charcoal-Grilled Salmon with Lime-Jalapeno Glaze Equipment: Barbecue Mitts

S8E20 - Indian Favorites, Simplified

2008-05-17

We develop home-cook-friendly versions of two Indian favorites: vegetable curry and chicken tikka masala. Recipe: Indian-Style Curry with Potatoes, Cauliflower, Peas, and Chickpeas, Chicken Tikka Masala Taste test: Crushed Tomatoes

S8E21 - Grilled Cornish Game Hens

2008-05-24

We’ve always enjoyed roasting game hens and thought the grill might deliver even more flavor to the tender meat, grilling poultry is full of challenges—especially whole birds. Recipe: Grill-Roasted Cornish Game Hens on a Charcoal Grill, Rice Salad with Oranges, Olives, and Almonds Equipment: Chimney Starters Taste test: Basmati Rice

S8E22 - Easy Skillet Suppers

2008-05-31

Easy Skillet Suppers Streamlined methods for Beef Stroganoff and Baked Ziti condense all the steps into one skillet—yes, even the noodles. Recipe: Skillet Baked Ziti, Skillet Beef Stroganoff Equipment: Can Openers Taste test: Supermarket Extra-Virgin Olive Oils

S8E23 - Four-Cheese Lasagna

2008-06-07

The problem with four-cheese lasagna? Too often it’s heavy, greasy, and bland. Watch as we create an elegant lasagna with the right combination of cheese and a smooth and creamy sauce. Recipe: Four-Cheese Lasagna, Spicy Salad with Mustard and Balsamic Vinaigrette Equipment: Box Graters Taste test: Balsamic Vinegar

S8E24 - Two Ways with Shrimp

2008-06-14

We explore two elegant approaches to shrimp—one hot dish and one cold—and find the best way to prepare each. Recipe: Garlicky Shrimp with Bread Crumbs, Shrimp Salad Equipment: Kitchen Timers Taste test: Tuna

S8E25 - Drive-In Specials

2008-06-21

Food safety concerns have many of us now grilling burgers to medium-well and beyond. Unfortunately, grilling burgers for so long results in disappointingly dense, dry meat. We weren’t yet ready to omit burgers from our backyard menu, so we set out to solve the problem. Recipe: Oven-Fried Onion Rings, Well-Done Hamburgers on a Charcoal Grill Taste test: Cheddar Cheese Science: All About Panades

S8E26 - Favorite Slow Cooker Classics

2008-06-28

Most of us think of the slow cooker as a kitchen workhorse best reserved for weeknight simple stews, hearty soups, and the like. But what about pulling the slow cooker out for entertaining? Recipe: Beef Burgundy, Beer-Braised Short Ribs Equipment: Slow Cookers

S9E1 - Best Blueberry Pie

2009-01-03

Our sure-fire recipe makes a sliceable pie with bright, fresh berry flavor. Recipes - Blueberry Pie - Foolproof Pie Dough Equipment Center - Baking Sheets Science Desk - Pie Crust

S9E2 - French Classics Reimagined

2009-01-10

We demystify French cooking by streamlining two classic—and often poorly executed—recipes. Recipes - Best French Onion Soup - Quicker French Onion Soup - French Chicken in a Pot Tasting Lab - Gruyere Equipment Center - Mandolines

S9E3 - Dinner with a Spanish Accent

2009-01-17

Great Arroz con Pollo, or “chicken with rice,” can take the better part of a day. We developed one that is small on time but big on flavor, and paired it with another quick and flavorful recipe: Sizzling Garlic Shrimp. Recipes - Latino-Style Chicken and Rice aka Arroz con Pollo - Latino-Style Chicken and Rice with Ham, Peas, and Orange - Latino-Style Chicken and Rice with Bacon and Roasted Red Peppers - Sizzling Garlic Shrimp

S9E4 - The Crunchiest Pork Chops Ever

2009-01-24

Flavorless bread-crumb coatings ruin many pork chops. We show you how to achieve that elusive combination of juicy chop and crunchy coating. Recipes - Crunchy Baked Pork Chops - Crunchy Baked Pork Chops with Prosciutto and Asiago Cheese - Simple Applesauce Tasting Lab - Dijon Mustard Equipment Center - Nonstick Skillets

S9E5 - Perfecting Pasta Sauces

2009-01-31

Join us as we fix two flexible pasta toppings: a quick meat sauce with a lush texture and depth that tastes like it’s been simmering all day, and a creamy tomato sauce that’s enriched, not overwhelmed, with cream. Recipes - Pasta with Creamy Tomato Sauce - Simple Italian-Style Meat Sauce Tasting Lab - Supermarket Extra-Virgin Olive Oils Science Desk - Panades

S9E6 - Easy Apple Deserts

2009-02-07

With our no-frills approach to apple pie, you can convert this special-occasion dish to an everyday dessert. And our technique for making moist, rich applesauce cake produces a tender crumb with pronounced apple flavor. Recipes - Skillet Apple Pie - Ginger-Cardamom Applesauce Snack Cake - Applesauce Snack Cake with Oat-Nut Streusel - Applesauce Snack Cake Equipment Center - Drip Coffee Makers

S9E7 - One Great Thanksgiving

2009-02-14

By tweaking our traditional Thanksgiving bird, we created a recipe for moist roast turkey that’s packed with bright herb flavor in every bite. As for the potatoes, we focused on a new technique to make creamy, fluffy potatoes even easier. Recipes - Herbed Roast Turkey - Fluffy Mashed Potatoes - Best Turkey Gravy Equipment Center - Potato Ricers Science Desk - Mashed Potatoes

S9E8 - Soups of the Day

2009-02-21

Think it takes all day to make a flavorful soup? Think again. We set out to disprove this misconception with our intense, meaty-flavored beef and vegetable soup that’s on the table in under an hour. And if you’d like to take more time cooking, our classic Tuscan bean soup is a rustic stew worthy of the effort. Recipes - Beef and Vegetable Soup - Hearty Tuscan Bean Stew - Quick Hearty Tuscan Bean Stew - Vegetarian Hearty Tuscan Bean Stew - Hearty Tuscan Bean Stew with Sausage and Cabbage Tasting Lab - Beef Broth Science Desk - In Search of Glutamates - Brining Beans

S9E9 - Bringing Home Italian Favorites

2009-02-28

Saltimbocca and tiramisu are two Italian restaurant favorites that are rarely served at home. Here we prepare our saltimbocca with chicken rather than the more traditional veal and streamline its preparation to make it a welcome weeknight meal. For dessert, we developed a tiramisú that highlights the luxurious combination of flavors and textures that makes this dish so popular. Recipes - Tiramisu - Tiramisu Without Raw Eggs - Chicken Saltimbocca Tasting Lab - Prosciutto Equipment Center - Refrigerator and Freezer Thermometers

S9E10 - Everyone's Favorite Cake

2009-03-07

Leave that boxed cake mix on the shelf. We prove that you can create an extremely fluffy yellow cake with entirely natural ingredients. Recipes - Foolproof Chocolate Frosting - Fluffy Yellow Layer Cake Tasting Lab - Dark Chocolate

S9E11 - Resurrecting The Roast Beef Dinner

2009-03-14

Join us as we uncover the secret to turning an inexpensive cut of beef into a tender roast worthy of Sunday dinner. Recipes - Horseradish Cream Sauce - Mashed Potatoes and Root Vegetables with Bacon and Thyme - Mashed Potatoes and Root Vegetables - Mashed Potatoes and Root Vegetables with Paprika and Parsley - Slow-Roasted Beef Equipment Center - Meat-Probe Thermometers Science Desk - Salting Meat

S9E12 - South Of The Border Supper

2009-03-21

We demonstrate how to make two Mexican restaurant classics—Enchiladas Verdes, and Steak Tacos—in your home kitchen. Recipes - Steak Tacos - Enchiladas Verdes - Sweet and Spicy Pickled Onions Tasting Lab - Jarred Hot Salsas Equipment Center - Silicone Spatulas

S9E13 - Lunchtime Specials

2009-03-28

Our Pizza Bianca, with its crisp exterior and chewy, bubbly middle, pairs perfectly with the velvety smoothness and bright tomato flavor of our Creamless Creamy Tomato Soup. Recipes - Pizza Bianca with Tomatoes, Sausage, and Fontina - Croutons - Pizza Bianca with Tomatoes and Mozzarella Creamless Creamy Tomato Soup - Pizza Bianca Equipment Center - Digital Scales

S9E14 - Fish Made Easy

2009-04-04

Discover our alternative method for poaching salmon and the test kitchen’s secrets for moist and flavorful oven-baked, crunchy-coated fish fillets. Recipes - Poached Salmon with Herb and Caper Vinaigrette - Poached Salmon with Bourbon and Maple - Crunchy Oven-Fried Fish - Poached Salmon with Dill and Sour Cream Sauce - Sweet and Tangy Tartar Sauce Equipment Center - Fish Spatulas

S9E15 - A Grand, Sweet Finale

2009-04-11

We take the fear out of soufflés and show you our foolproof methods for making this showstopping dessert. Recipes - Make-Ahead Chocolate Souffle - Grand Marnier Souffle - Grand Marnier Souffle with Shaved Chocolate Equipment Center - Balloon Whisks Science Desk - Souffles

S9E16 - Holiday Ham And Biscuits

2009-04-18

We reveal the test kitchen’s technique to make a holiday ham that’s moist and tender, with a glaze that complements but doesn’t overwhelm the meat. We then pair it with the perfect drop biscuits—simple, no-fuss, but as buttery and satisfying as their rolled-out counterparts. Recipes - Cheddar and Scallion Drop Biscuits - Black Pepper and Bacon Drop Biscuits - Rosemary and Parmesan Drop Biscuits - Best Drop Biscuits - Glazed Spiral-Sliced Ham Tasting Lab - Orange Marmalade Equipment Center - Cutting Boards Science Desk - Bacteria on Board

S9E17 - Let's Do Chinese

2009-04-25

Prepare your own version of Chinese take-out classics using our recipes for great stir-fries. Recipes - Tangerine Stir-Fried Beef with Onions and Snow Peas - Stir-Fried Red Curry Beef and Eggplant - Teriyaki Stir-Fried Beef with Green Beans and Shiitakes - Pork Stir-Fry with Noodles (Lo Mein) - Stir-Fried Beef with Snap Peas and Red Peppers Equipment Center - Rice Cookers

S9E18 - Pork on the Grill

2009-05-02

We found a sure-fire method to keep a grilled, stuffed pork loin moist without brining. And we paired the pork with a host of great sautéed spinach recipes. Recipes - Sautéed Spinach with Chickpeas and Sun-Dried Tomatoes - Sauteed Spinach with Almonds and Golden Raisins - Sauteed Spinach with Pecans and Feta - Sautéed Spinach with Leeks and Hazelnuts - Grilled Pork Loin with Apple-Cranberry Filling on a Charcoal Grill - Grilled Pork Loin with Apple-Cherry Filling with Caraway on a Gas Grill - Grilled Pork Loin with Apple-Cranberry Filling on a Gas Grill - Grilled Pork Loin with Apple-Cherry Filling with Caraway on a Charcoal Grill Tasting Lab - Artisanal Bacon

S9E19 - Old Fashioned Snack Cakes

2009-05-09

We give two classic snack cakes moist, flavorful makeovers. Recipes - Spice Cake with Cream Cheese Frosting - Oatmeal Cake with Broiled Icing - Spice Cake with Orange Cream Cheese Frosting Equipment Center - Dry Measuring Cups Science Desk - Goodbye to Gumminess

S9E20 - Backyard Steak and Potatoes

2009-05-16

Our recipe for marinated flank steak is packed with flavor but still retains is beefy chew, and our grilled potatoes are enlivened with the bold tastes of garlic and rosemary. Marinating steak in bottled Italian dressing ruins its rich, full beefy flavor. Our fresh marinade is easy to prepare and boosts flavor without over-tenderizing the meat. We also reveal our secrets for achieving potent garlic and rosemary flavors in grilled potatoes without bitterness and charring. Recipes - Grilled Potatoes with Garlic and Rosemary on a Gas Grill - Charcoal-Grilled Flank Steak - Gas-Grilled Flank Steak - Grilled Potatoes with Garlic and Rosemary on a Charcoal Grill - Mediterranean Marinade Tasting Lab - Mail-Order Porterhouse Steaks Science Desk - Salting Meat

S9E21 - Grilled Rack of Lamb Dinner

2009-05-23

At $20 a pound, rack of lamb had better be good. We show you how to make the most of this prime piece of meat, and reveal a foolproof version of the French casserole Vegetable Gratin. Recipes - Gas-Grilled Rack of Lamb with Garlic and Herbs Summer Vegetable Gratin - Charcoal-Grilled Rack of Lamb with Garlic and Herbs - Summer Vegetable Gratin with Roasted Peppers and Smoked Mozzarella Equipment Center - Broiler-Safe Gratin Dishes

S9E22 - Four-Star Stuffed Chicken Breasts

2009-05-30

The French technique of stuffing a chicken breast yields four-star results — but requires hours of labor. Our take uses a much simpler procedure with the same results. When matched with another French classic, green beans amandine, it’s a great menu for entertaining guests. The French technique of stuffing a chicken breast with forcemeat is a labor that includes skinning and boning a whole chicken, stuffing the breasts with the leg meat, and then wrapping them up in the skin. We’ll show you an abbreviated version of this French dish and teach you our foolproof version of green beans amandine, to accompany it. Recipes - Stuffed Chicken Breasts - Green Beans Amandine Tasting Lab - Black Peppercorns Equipment Center - Meat Pounders

S9E23 - Breadmaking Simplified

2009-06-06

We’ve taken the trouble out of breadmaking with our Almost No Knead Bread and Soda Bread recipes. A no-knead approach to bread baking produces loaves that look like they’ve been baked in a professional bakery, but the bread varies in size and shape and the crumb lacks the complex yeasty, tangy flavor of a true artisanal loaf. We loved the ease of this approach—and the extraordinary crust on the bread—but we wanted our loaves to have a consistent shape and deeper flavor. The result is a tasty bread that rises high each time. We also reveal our Irish Soda Bread recipe, which is less sweet and easier to make than most American versions. Recipes - Almost No-Knead Bread - Skillet Soda Bread Equipment Center - Serrated Knives Science Desk - Kneading and Autolysis

S9E24 - Weeknight Summer Supper

2009-06-13

A lot can go wrong with grilled bone-in chicken breasts. Join us to learn our technique for perfect grilled chicken breasts with tender meat and crisp skin. We also show you the method for making an intensely flavored, not waterlogged, tomato salad. Recipes - Greek Cherry Tomato Salad - Gas-Grilled Bone-In Chicken Breasts - Charcoal-Grilled Bone-In Chicken Breasts Equipment Center - Solar Cookers

S9E25 - French Country Cooking

2009-06-20

With our flavorful beef stew, we translate the bold, robust flavors of Provence to the home kitchen. And as a finale, we balance the richness of the stew with our light, airy, melt-in-your-mouth meringues. Recipes - Meringue Cookies - Daube Provencal - Orange Meringue Cookies - Chocolate Meringue Cookies - Toasted Almond Meringue Cookies Equipment Center - Pastry Bags Science Desk - Twin Stabilizers—Sugar and Cornstarch

S9E26 - Puddings—from Simple to Spectacular

2009-06-27

Uncover the test kitchen’s secrets to achieving a creamy crème caramel and subtly sweet stovetop rice pudding. Recipes - Classic Crème Caramel - Espresso Creme Caramel - Simple Stovetop Rice Pudding Equipment Center - Electric Kettles

S10E1 - Triple-Chocolate Mousse Cake

2010-01-02

Triple-Chocolate Mousse Cake The most important ingredient in our ultimate triple-chocolate mousse cake is, well, chocolate. But not all varieties are created equal. Watch as we discuss chocolate types and reveal which ones take the cake. RecipesTriple-Chocolate Mousse Cake Tasting LabWhite Chocolate Equipment CenterInnovative Teapots

S10E2 - Chicken Classics, Reinvented

2010-01-09

Perfectly cooked chicken doesn’t need to be gussied up with unnecessary additions. We uncover the secrets to quick, hearty chicken noodle soup and roast chicken with extra-crispy skin.

S10E3 - Best Weekend Breakfast

2010-01-16

Best Blueberry Muffins with Orange Glaze Best Blueberry Muffins with Almond Crunch Topping Best Blueberry Muffins with Frozen Blueberries Best Blueberry Muffins with Streusel Topping Perfect French Omelets Best Blueberry Muffins

S10E4 - Classic Beef Braises

2010-01-23

Hungarian Beef Stew Braised Beef Short Ribs Braised Beef Short Ribs with Guinness and Prunes

S10E5 - Two Ways with Pork

2010-01-30

Maple-Glazed Pork Tenderloin with Smoked Paprika and Ginger Maple-Glazed Pork Tenderloin with Orange and Chipotle Maple-Glazed Pork Tenderloin

S10E6 - The Cookie Jar

2010-02-06

French Butter Cookies—Sables Perfect Chocolate Chip Cookies Toasted Coconut Sables Almond Sables Chocolate Sables Lemon Sables

S10E7 - Saucy Italian Favorites

2010-02-13

Hearty Italian Meat Sauce - This over-the-top Italian-American tomato sauce typically calls for six cuts of meat and half a day at the stove. We wanted the same flavor with a lot less work. Pasta with Tomato and Almond Pesto -Not all pesto is basil, pine nuts, and Parmesan. In Sicily, tomatoes and almonds take center stage. Equipment - Blenders

S10E8 - Meat and Potatoes for Company

2010-02-20

Roast Beef Tenderloin -The classic approach to roasting this prime cut sacrifices juiciness for crust. Why settle for anything less than perfection? French Mashed Potatoes - French cookery’s intensely rich, cheesy take on mashed potatoes flouts the rules. To Americanize the dish, we ignored a few more. Vive la résistance! Equipment - Slicing Knives

S10E9 - Rolls and Loaves

2010-02-27

Rustic Dinner Rolls - Turning flour, water, and yeast into crusty, airy rolls is one of the hardest bits of kitchen wizardry around. We wanted to make the process foolproof. Multi-Grain Bread - Some multigrain bread is better suited to propping open a door than making a sandwich. We wanted a light but flavorful loaf--and we didn't want to spend all day making it.

S10E10 - Egg Dishes With an Accent

2010-03-06

French Onion and Bacon Tart - French Onion Tart is similar to quiche but delivers a more refined slice of pie, with more onions than custard. The problem? Rolling and fitting the dough into a tart pan. Spanish Tortilla with Roasted Red Peppers and Peas - This tapas bar favorite boasting meltingly tender potatoes in a dense, creamy omelet would be the perfect simple supper—if it didn’t cook in an entire quart of olive oil. Equipment - Electric Wine Openers

S10E11 - Sensation Skillet Recipes

2010-03-13

Stovetop Roast Chicken with Lemon-Herb Sauce - One skillet and a trick from Chinese cookery were all we needed to produce the speediest crisp and juicy roast chicken that never saw the inside of an oven. Skillet Lemon Soufflé - Swapping the ramekin for a skillet took some of the fuss out of this finicky dessert. But for brighter lemon flavor, we had to fudge another French technique. Equipment - Inexpensive juicers

S10E12 - An Austrian Supper

2010-03-20

Breaded Pork Cutlets (Pork Schnitzel) - The hallmark of wiener schnitzel is its light, puffy bread-crumb coating. So why is it typically so soggy and greasy? Austrian-Style Potato Salad - For potato salad that’s both creamy and light, do as the Austrians do: Ditch the mayo and look to the soup pot. Equipment - Traditional Skillets

S10E13 - Who Wants Pasta?

2010-03-27

Baked Ziti Garlicky Shrimp Pasta Equipment - Cookware Sets

S10E14 - An Old-Fashioned Thanksgiving

2010-04-03

Slow-Roasted Turkey with Gravy Pumpkin Pie Taste Test - Cinnamon

S10E15 - Coconut Layer Cake

2010-04-10

Coconut Layer Cake Taste Test - Premium Unsalted Butter

S10E16 - Salmon—Indoors and Out

2010-04-17

Recipes : Charcoal-Grilled Salmon Fillets Oven-Roasted Salmon Gas-Grilled Salmon Fillets Orange and Mint Relish Grapefruit and Basil Relish Olive Vinaigrette Tangerine and Ginger Relish Fresh Tomato Relish Spicy Cucumber Relish Almond Vinaigrette Tasting Lab : California Olive Oils Science Segment : Why Fish Sticks

S10E17 - Italian Bread and Sauce

2010-04-24

Recipes : Ciabatta Quick Tomato Sauce Equipment Corner : Bowl Scraper

S10E18 - Great Glazed Chicken

2010-05-01

Recipes : Roasted Broccoli with Optional Garlic Roasted Broccoli with Shallot, Fennel Seeds, and Parmesan Roasted Broccoli with Optional Garlic for Two Glazed Roast Chicken Roasted Broccoli with Olives, Garlic, Oregano, and Lemon Roasted Broccoli with Garlic and Anchovies Equipment Corner : Vertical Roasters Mini Prep Bowls

S10E19 - Chicken and Rice—Indian-Style

2010-05-08

Recipes : Basic Rice Pilaf Tandoori Chicken Yogurt Sauce Onion Relish for Curry Cilantro-Mint Chutney Equipment Corner : Boning Knives

S10E20 - All-Time Cookie Favorites

2010-05-15

Recipes : Thin and Crispy Orange-Almond Oatmeal Cookies Chewy Chocolate Cookies Salty Thin and Crispy Oatmeal Cookies Thin and Crispy Oatmeal Cookies Thin and Crispy Coconut-Oatmeal Cookies Equipment Corner : Portion Scoops Tasting Lab : Stone-Ground Oats Quick Oats Steel-Cut Oats Rolled Oats

S10E21 - South-of-the-Border Supper

2010-05-22

Recipes : Mexican-Style Charcoal-Grilled Corn Mexican Pulled Pork (Carnitas) Mexican-Style Gas-Grilled Corn Equipment Corner : Corn Strippers

S10E22 - Best Burgers and Fries

2010-05-29

Recipes : Easier French Fries Best Old-Fashioned Burgers Classic Burger Sauce Belgian-Style Dipping Sauce Chive and Black Pepper Dipping Sauce Equipment Corner : Electric Deep Fryers Science Segment : Handling Meat Cold Oil Frying

S10E23 - The Italian Grill

2010-06-05

Recipes : Grilled Stuffed Flank Steak with Sun-Dried Tomatoes and Capers Gas-Grilled Stuffed Flank Steak Italian-Style Charcoal-Grilled Chicken Grilled Stuffed Flank Steak with Spinach and Pine Nuts Charcoal-Grilled Stuffed Flank Steak Italian-Style Gas-Grilled Chicken Tasting Lab : Provolone

S10E24 - Classic Asian Appetizers

2010-06-12

Recipes : Shrimp Tempura Thai Pork Lettuce Wraps Teppanyaki Mustard Dipping Sauce Ginger-Soy Dipping Sauce Scallion Dipping Sauce Chile Aioli Dipping Sauce Equipment Corner : Mortars and Pestles Tasting Lab : Mirin

S10E25 - Turkey on the Grill

2010-06-19

Recipes : Gas Grill-Roasted Boneless Turkey Breast Grill-Roasted Boneless Turkey Breast with Olives and Sun-Dried Tomatoes Crisp Roasted Potatoes Grill-Roasted Boneless Turkey Breast with Herb Butter Charcoal Grill-Roasted Boneless Turkey Breast Equipment Corner : Grill Cookware

S10E26 - Old-Fashioned Fruit Desserts

2010-06-26

Recipes : Apple Upside-Down Cake with Almonds Individual Fresh Berry Gratins Apple Upside-Down Cake with Lemon and Thyme Apple Upside-Down Cake Individual Fresh Berry Gratins with Lemon Zabaglione Individual Fresh Berry Gratins with Honey-Lavender Zabaglione Equipment Corner : Apple Slicers Tasting Lab : Vanilla Extract

S11E1 - Old-Fashioned Sunday Dinners

2011-01-08

Straightforward comfort foods take the spotlight in these classic Sunday night meals. Our Simple Pot Roast cooks up tender and moist, and our Chicken Pot Pie with Savory Crumble Topping is on the table in 90 minutes—without sacrificing the tender, juicy chicken and bright vegetables. recipe: Classic Pot Roast, Chicken Pot Pie With Savory Crumble Topping equipment: Plastic Food Storage Containers science: Brining

S11E2 - Desserts with an English Accent

2011-01-15

Taking a cue from our neighbors across the pond, we uncover the secrets to Classic Bread Pudding and shortbread. recipe: Classic Bread Pudding, Best Shortbread equipment: The Best Small Appliances science: The Science of Stale Bread

S11E3 - Tostadas and Empanadas

2011-01-22

We venture to Chicago to learn about Rick Bayless’s famous empanadas, then create our own recipe. Next, we investigate another Latin favorite: pork tostadas. recipe: Beef Empanadas, Spicy Mexican Shredded Pork Tostadas (Tinga)

S11E4 - Chewy Brownies and Chocolate Cupcakes

2011-01-29

We take a look at boxed and homemade brownies, then share our secrets to getting the best of each. For cupcake fans, we demonstrate how to make our Ultimate Chocolate Cupcakes. recipe: Chewy Brownies, Ultimate Chocolate Cupcakes with Ganache Filling equipment: Best Baking Gadgets

S11E5 - Italian Comfort Classics

2011-02-05

We take two classic Italian dishes and streamline them for the home cook. Our Italian Braised Chicken is easy to prepare but special enough to serve company, and our recipe for Creamy Polenta keeps the creaminess but shortens the cooking time. recipe: Chicken Canzanese, Creamy Parmesan Polenta equipment: Best Kitchen Gadgets

S11E6 - Fall Favorites

2011-02-12

Most modern-day cooks know roast pork as the lean, bland loin. To return rich, old-fashioned flavor to slow-roasted pork shoulder, we started by taking a closer look at the choices in the butcher’s case. Our recipe for Baked Apples provides a sweet ending. recipe: Slow-Roasted Pork Shoulder with Peach Sauce, Best Baked Apples equipment: Inexpensive Instant-Read Thermometers

S11E7 - Seafood in a Skillet

2011-02-19

We show you how to shop for and cook perfect Pan-Seared Scallops, then reveal the test kitchen’s secrets to Skillet-Roasted Fish Fillets. recipe: Pan-Seared Scallops, Skillet-Roasted Fish Fillets equipment: Inexpensive Nonstick Skillets science: Caramelizing vs. Browning

S11E8 - Coffee Break Sweets

2011-02-26

Snack cakes are always a welcome treat. Join us as we whip up two of the best: banana bread and cream cheese coffee cake. recipe: Ultimate Banana Bread, Cream Cheese Coffee Cake equipment: Adjustable Electric Kettles

S11E9 - Dutch Oven Classics

2011-02-26

Host Christopher Kimball demystifies wine varieties and reveals which brands the test kitchen recommends. He then takes this knowledge to test cook Bridget Lancaster, who whips up the Best Beef Stew. Next, tasting expert Jack Bishop challenges Chris to a tasting of beef broth. And finally, test cook Julia Collin Davison shows Chris how to create the ultimate Chicken and Dumplings.

S11E10 - Asian Favorites at Home

2011-03-05

Join us as we prepare a different kind of stir-fry—Thai Chicken with Basil—and prove that, with a few recipe modifications, you don’t have to be a Cantonese chef to make great shu mai. Recipe: Thai-Style Chicken with Basil, Steamed Chinese Dumplings (Shu Mai) Equipment: Large Saucepans

S11E11 - Southern Fare Reinvented

2011-03-12

We re-create delicious pulled porksans grillthen prepare our Easier Fried Chicken recipe, which achieves that signature super-crisp crust and juicy meat without requiring quarts of oil. Recipe: Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce, Easier Fried Chicken Equipment: Electric Pressure Cookers Science: Salting the Milk

S11E12 - Stuffed Beef Tenderloin

2011-03-19

Our Horseradish-Crusted Beef Tenderloin is the centerpiece of a five-star meal, which we complete with a side of Roasted Carrots. Recipe: Horseradish-Crusted Beef Tenderloin, Roasted Carrots Equipment: Jamie Oliver Flavour Shaker Taste Test: Horseradish, All-Purpose Vegetable Oils

S11E13 - Sweet Endings

2011-03-26

Satisfy your sweet tooth with our recipes for Chewy Sugar Cookies and foolproof Berry Fool. Recipe: Chewy Sugar Cookies, Berry Fool Equipment: Innovative Mixing Bowls

S11E14 - Weeknight Workhorses

2011-04-02

Weeknight dinners should be quick to make and satisfying. We show you how to perfect two recipes that are both: Pan-Seared Chicken Breasts and Sautéed Pork Cutlets. Recipe: Pan-Seared Chicken Breasts, Sautéed Pork Cutlets with Mustard-Cider Sauce Equipment: Fire Extinguishers, Meat Pounders

S11E15 - Thanksgiving Turkey

2011-04-09

Test cook Julia Collin Davison shows how to make the perfect Old-Fashioned Stuffed Turkey. Equipment Corner: Hybrid Chef's Knives

S11E16 - Easier Italian Favorites

2011-04-16

Recipes for Hearty Minestrone and Almost Hands-Free Risotto are shared.

S11E17 - Steak Frites

2011-04-23

Christopher Kimball searches for the best steak frites in Paris. Foolproof Vinaigrette is featured.

S11E18 - Shrimp in a Skillet

2011-04-30

We show you how to buy the freshest shrimp on the market in order to create Greek-style shrimp and shrimp stir-fries, taking into account the crustacean’s unique cooking qualities. Recipe: Stir-Fried Shrimp with Snow Peas and Red Bell Pepper in Hot and Sour Sauce, Greek-Style Shrimp with Tomatoes and Feta Taste Test: Feta Cheese Science: Muscle in Fish vs. Muscle and Meat

S11E19 - Deep Dish Pizza

2011-05-07

Venturing to Chicago for the real deal, we return to the test kitchen to make our own pie worthy of its namesake, as well as a chopped-salad accompaniment. Chicago-Style Deep-Dish Pizza Deep-dish pizza was born in Chicago, where it boasts a distinctively rich, flaky, biscuit-like crust. The problem? No pizzeria in Chicago would tell us how to make it. Mediterranean Chopped Salad We wanted complementary flavors and textures in every bite—not a random collection of bland, watery produce from the crisper drawer.

S11E20 - All-American Fruit Desserts

2011-05-14

In a world overshadowed by blueberry, apple, and pumpkin fillings, cherry pie is a vividly fruity pastry worthy of revival. We perfect our own recipe, then move to the stovetop, where we prepare the ultimate Skillet Apple Crisp. Sweet Cherry Pie Cherry season is a mere blip on the summer-produce radar. For a juicy pie with the best fruity flavor, we’d have to look beyond the cherry tree. Skillet Apple Crisp Apple crisp invites a devil-may-care attitude: Slice up any old fruit, sprinkle on a topping, and bake. Perhaps that’s why it’s never on anyone’s A-list. Ice Cream Scoops Almost every ice cream scoop can do the job—but we demanded ease and comfort. Supermarket Vanilla Ice Cream Twenty-one Cook’s Illustrated staff members sampled eight national and regional brands of vanilla ice cream plain in a blind tasting, rating each on vanilla flavor, texture, and overall appeal.

S11E21 - Grilled Pork Chops and Ribs

2011-05-21

We visit Boston’s famous East Coast Grill to learn about ribs, then return to the test kitchen to make our own version of Memphis-Style Barbecued Spareribs and the Best Charcoal Grill–Smoked Pork Chops. Memphis-Style Barbecued Spareribs on a Charcoal Grill Memphis pit masters pride themselves on pork ribs with dark, crusty bark and distinctive chew. We wanted the same bragging rights from our own backyard. Best Charcoal Grill-Smoked Pork Chops To achieve juicy glazed pork infused with deep smoky flavor without a smoker, we couldn't let the chops lie down on the job. Best New Grill Gadgets Here are our favorite grill gadgets that make grilling easier, more fun, and more productive.

S11E22 - Simply Italian

2011-05-28

Our light and chewy Rosemary Focaccia can compete with any bakery’s, and it makes a pleasant pairing with our authentic Cacio e Pepe, or spaghetti with Pecorino Romano and black pepper. Rosemary Focaccia The dense, greasy bread bricks populating most bakery shelves don’t deserve their hearth- inspired name. Could a little patience—and a hands-off approach—lighten the loaf? Spaghetti with Pecorino Romano and Black Pepper (Cacio e Pepe) Whole-Wheat Pasta Whole-wheat pasta used to be awful, with mushy texture an a cardboard taste. Have manufacturers finally figured out how to make it rival white pasta?

S11E23 - Great Grilled Roast Beef

2011-06-04

We uncover the secrets to injecting flavor into a less-than-perfect cut of beef in our recipe for Inexpensive Charcoal Grill–Roasted Beef, and then serve it alongside Roasted Smashed Potatoes. Inexpensive Charcoal Grill-Roasted Beef with Garlic and Rosemary Grill-roasting seems like an easy way to flavor a less-than-perfect cut of beef—but not if the roast comes out chewy and dry. Smokers Though plenty of rib and brisket enthusiasts convert their grills into makeshift smokers, proper lower-temperature smoking is best achieved with a designated appliance. Right?

S11E24 - Summertime Supper Fare

2011-06-11

We reveal the keys to two grilled dishes: Stuffed Chicken Breasts with Prosciutto and Fontina, which has a stuffing that stays put inside moist and smoky chicken, and Grilled Tuna Steaks, which have hot exteriors and cool centers. Charcoal-Grilled Stuffed Chicken Breasts with Prosciutto and Fontina Taking a stuffed chicken breast recipe and adding the smoky flavor of the grill sounds like a good idea—if you can get past the leathery exterior and oozing, flammable filling. Charcoal-Grilled Tuna Steaks with Red Wine Vinegar and Mustard Vinaigrette Ideally, grilled tuna should combine a hot, smoky, charred exterior with a cool, rare, sashimi-like center. So how do you make fish that’s both very hot and very cool? The Best Summer Gadgets Here are some of our favorite gadgets to keep you cool on hot summer days.

S11E25 - Grilled Steak and Gazpacho

2011-06-18

As the beef capital of the world, Argentina boasts mouthwatering steak dishes in its cuisine. We replicate one dish, Grilled Argentine Steaks with Chimichurri Sauce, and then look eastward to Spain and demonstrate our recipe for Creamy Gazpacho Andaluz. Charcoal-Grilled Argentine Steaks with Chimichurri Sauce With Argentine beef and a wood fire, cooking churrasco in the backyard would be easy. We were stuck with American supermarket steaks and a Weber kettle. Creamy Gazpacho Andaluz Most Americans know gazpacho as a chunky liquid salsa. In Spain, the most famous version is a creamy puree. But to get it right, we’d need more than just a good blender. Canned Diced Tomatoes When most brands garner comments like “sour, old, sad,” we just had to ask: What does it take to produce good canned diced tomatoes?

S11E26 - Lazy Day Breakfast

2011-06-25

We prepare two breakfast dishes worth getting out of bed for: buttermilk waffles that come out crisp yet fluffy every time, and French toast that’s crisp on the outside and soft—not soggy—on the inside. Buttermilk Waffles How do you get waffles to come out crisp yet fluffy every time? Step one: Stop treating them like bumpy pancakes. French Toast For French toast that’s crisp on the outside and soft—not soggy—on the inside, you need to do more than just throw milk, eggs, and bread into a bowl. Waffle Irons Our old favorite model has been discontinued, so we reopened our search for the most efficient performer.

S12E1 - Simply Chicken

2012-01-07

Chicken fricassee is a classic French dish that could benefit from a modern makeover. We turn it into a weeknight meal with a bright, complex sauce and still have time to share the secrets to our Best Simple Roast Chicken.

S12E2 - Fall Classics

2012-01-14

This episode features two fall favorites. First, we eke out juicy, tender, savory results from a bland roast in our Pot-Roasted Pork Loin recipe. Then we prepare our moist Classic Gingerbread recipe, which uses a surprising technique to get the perfect texture.

S12E3 - Rise and Shine Breakfast

2012-01-21

Scrambled eggs are easy to cook but hard to cook well. We nail down an approach that guarantees fluffy, tender scrambled eggs every time. Then we serve them alongside our foolproof Cranberry Nut Muffins for a breakfast worth waking up for.

S12E4 - Chocolate Torte

2012-01-28

To learn more about the rich, multilayered cakes known as tortes, we went straight to the source: the Hotel Sacher Vienna, home of the world-famous Sachertorte. Then we brought what we learned back to the test kitchen, where we created our elegant Chocolate-Raspberry Torte.

S12E5 - Pasta, Please

2012-02-04

Join us as we make over two Italian classics. First, we minimize the fuss and the mess of cooking spaghetti and meatballs for a crowd. Then we use a few thoughtfully chosen vegetables and a light but full-bodied sauce to make our modern Spring Vegetable Pasta.

S12E6 - A Slow and Easy Thanksgiving

2012-02-11

We take unconventional approaches to two traditional Thanksgiving staples: super-moist and tender Braised Turkey with Gravy and our crowd-pleasing Bread Stuffing with Sausage, Dried Cherries, and Pecans, which is cooked outside of the bird—but doesn’t taste like it.

S12E7 - A Latin Celebration

2012-02-18

Peruvian chicken joints are becoming popular in the United States, thanks in part to their roast chicken with garlic and lime. We use supermarket staples and a vertical roaster to replicate this phenomenal dish and then show you how to make our perfect Black Beans and Rice to serve with it.

S12E8 - New York-Style Pizza at Home

2012-02-25

After venturing to Brooklyn for the real deal, we return to the test kitchen to develop our own Thin-Crust Pizza recipe. We’d gladly pit it against that of any New York pizza joint.

S12E9 - Shake and Bake Reinvented

2012-03-03

First, we reveal how using fewer nuts actually brought out the almonds’ flavor in our Nut-Crusted Chicken Cutlets. Then we demonstrate our foolproof method for the ultimate Crisp Pan-Fried Pork Chops.

S12E10 - Here's the Beef

2012-03-10

We researched the fanatical world of chili devotees and used the best of what we learned to develop a recipe for Our Favorite Chili. Then we demonstrate another beefy favorite: Juicy Pub-Style Burgers.

S12E11 - Crepes and Croissants

2012-03-17

To learn how the French make their croissants so delicate and rich, we traveled to Paris. Then we came back to the test kitchen and used what we learned to develop our own foolproof recipe. We also introduce our flawless version of another brunch favorite: crêpes.

S12E12 - Salmon and Sole

2012-03-24

Fish dishes make the perfect weeknight meal—if you can avoid cooking them improperly and losing their crust in the process. We manage to dodge both problems in our recipes for Glazed Salmon and Baked Sole Fillets.

S12E13 - Soup and Bread From Scratch

2012-03-31

Most of the time, whole-wheat sandwich bread and broccoli-cheese soup recipes don’t taste enough like the ingredients they advertise. Our versions really taste like wheat and broccoli, respectively—and are better than anything you can buy at a supermarket.

S12E14 - A Moroccan Feast

2012-04-07

Fussy techniques and esoteric ingredients make cooking authentic Moroccan chicken a daunting proposition. Our simple Chicken Tagine and foolproof couscous take the anxiety out of preparing a Moroccan meal.

S12E15 - Vegetarian Pasta Night

2012-04-14

Even the most fervent meat eaters will love our versions of these two vegetarian favorites: full-flavored Vegetable Lasagna and bright, citrusy Spaghetti al Limone.

S12E16 - Cool and Creamy Desserts

2012-04-21

Grab your spoons and join us as we demonstrate fail-safe methods for making our perfect Chocolate Pudding and our Homemade Ice Cream, which could rival even the best in your supermarket’s freezer section.

S12E17 - Backyard Chicken Dinner

2012-04-28

First, we move the test kitchen outdoors to reveal the secrets to our Grill-Smoked Chicken, which has tender, juicy meat and clean, full-bodied smoke flavor. Then we go back inside to produce the ultimate Salt-Baked Potatoes.

S12E18 - Slow-Cooker Revolution

2012-05-05

We demonstrate the slow cooker’s versatility by using it to prepare three of our favorites: Old-Fashioned Chicken Noodle Soup, Pork Loin with Cranberries and Orange, and Chocolate-Hazelnut Bread Pudding.

S12E19 - Mediterranean Specials

2012-05-12

Our Beef Kebabs and Greek Spinach and Feta Pie recipes take two often lackluster Mediterranean staples and elevate them to the mealtime favorites they once were.

S12E20 - Cold-Weather Comfort

2012-05-19

Join us as we share two recipes that will heat up any cold day: our Split Pea and Ham Soup, which features a rich broth studded with sweet-smoky meat, and our Easy Caramel Cake, whose foolproof caramel icing is sure to reclaim its place in every baker’s repertoire.

S12E21 - Gnocchi and Panzanella

2012-05-26

Think that all potato and bread recipes have to be heavy? We prove otherwise with our light-as-air Potato Gnocchi and our bread and tomato Panzanella salad.

S12E22 - Time to Grill

2012-06-02

In the summer, it’s easy to get into a grilled-burgers-and-chicken rut. Our flavor-packed Grilled Bone-In Pork Roast and tender Grilled Scallops provide the perfect change of pace.

S12E23 - Sweet Summer Endings

2012-06-09

When they’re good, summer pies and cakes are a great way to highlight fresh produce. But when they’re bad, they’re a great way to waste it. Our Strawberry Pie and Summer Peach Cake are the former.

S12E24 - Southeast Asian Favorites

2012-06-16

Join us as we travel to New York City to learn the secrets of Thai cooking. We return to the test kitchen to use our newfound knowledge in two Southeast Asian classics: Thai Grilled Beef Salad and Indonesian-Style Fried Rice.

S12E25 - Summertime Supper

2012-06-23

A foolproof cooking method ensures that our Grilled Stuffed Pork Tenderloin stays tender and moist, while a rich-tasting filling gives the mild cut big flavor. Our Lighter Corn Chowder, which actually tastes like crisp, sweet corn, rounds out the meal.

S12E26 - Bistro-Style Steak and Potatoes

2012-06-30

We give you the know-how to prepare this five-star meal at home. Our Pan-Seared Steaks with Herb Sauce achieves the richness and consistency of a classic French demi-glace in a fraction of the time, and our crisp, earthy Potato Galette makes the perfect side dish.

S16E2 - New York Natives

2016-01-09

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S16E3 - A Hearty Start to the Day

2016-01-16

Recipes for eggs pipérade, chocolate hazelnut spread, and 100 percent whole-wheat pancakes. Featuring a Tasting Lab on maple syrup.

S16E5 - Spanish Chicken and Israeli Couscous

2016-01-30

Recipes for Spanish braised chicken with sherry and saffron (pollo en pepitoria); and Israeli couscous with lemon, mint, peas, feta, and pickled shallots. Featuring a Tasting Lab on Israeli couscous.

S16E6 - Pass the Pasta

2016-02-06

Recipes for sausage meatballs and spaghetti, and tagliatelle with prosciutto and peas. Featuring an Equipment Corner covering insulated shopping totes.

S16E8 - Why Not Add Wine?

2016-02-20

Recipes for Tuscan-style beef stew, and coq au riesling. Featuring an Equipment Corner covering corkscrew wine openers.

S16E9 - Saucing Up Chicken and Roasting Mushrooms

2016-02-27

Test cook Bryan Roof demonstrates how to make the best Quick Sauces for Sautéed Chicken. Then, equipment expert Adam Ried reviews serrated paring knives in the Equipment Corner. Next, gadget expert Lisa McManus reviews her favorite kitchen gadgets. Finally, test cook Julia Collin Davison uncovers the secrets to the ultimate Roasted Mushrooms with Parmesan and Pine Nuts.

S16E17 - French Pork Chops and Bisque

2016-04-23

Test cook Bridget Lancaster demonstrates how to make the best French-Style Pork Chops with Apples and Calvados. Next, tasting expert Jack Bishop conducts a tasting of Brie. Finally, test cook Julia Collin Davison reveals the secrets to making the ultimate Mushroom Bisque.

S16E19 - Vegetarian Essentials

2016-05-07

Test cook Julia Collin Davison demonstrates how to make the ultimate Black Bean Burgers at home. Next, tasting expert Jack Bishop conducts a tasting of vegetable broth. Then, test cook Becky Hays demonstrates how to make the freshest Super Greens Soup with Lemon-Tarragon Cream. Finally, test cook Dan Souza reveals the secrets to making Homemade Vegetable Broth.

S16E20 - Braised to Perfection

2016-05-14

Test cook Julia Collin Davison demonstrates how to make the ultimate Braised Halibut with Leeks and Mustard at home. Next, tasting expert Jack Bishop conducts a tasting of smoked salmon. Then, gadget expert Lisa McManus uncovers the best warming trays. Finally, test cook Bridget Lancaster reveals the secrets to making perfect Slow-Cooked Whole Carrots.

S16E21 - Dinner in Cuba

2016-05-21

Man on the street Doc Willoughby learns all about Cuban cuisine at La Carreta in Miami, Florida. Then, Dan Souza demonstrates how to make the best Cuban Braised Shredded Beef at home. Next, test cook Becky Hays uncovers the secrets to making Fried Sweet Plantains. Then, testing expert Adam Ried reviews grapefruit knives in the Equipment Corner. Finally, test cook Julia Collin Davison demonstrates how to make the ultimate Mango, Orange, and Jícama Salad.

S17E2 - Two Modern Stews

2017-01-14

Host Bridget Lancaster shows host Julia Collin Davison how to make the ultimate Portuguese-Style Beef Stew. Next, tasting expert Jack Bishop challenges Julia to a tasting of prepared pesto. Then, gadget expert Lisa McManus reviews the worst gadgets of the year. Finally, test cook Becky Hays reveals the secrets to making the best Quinoa and Vegetable Stew.

S17E3 - Back to Basics

2017-01-21

Host Bridget Lancaster shows host Julia Collin Davison how to make the ultimate Roasted Bone-In Chicken Breasts. Next, equipment expert Adam Ried reviews kitchen trash cans in the Equipment Corner. Finally, test cook Elle Simone reveals the secrets to making the Best Baked Potatoes.

S17E4 - New England Classics

2017-01-28

Host Julia Collin Davison goes into the test kitchen with host Bridget Lancaster to reveal the secrets to making Home-Corned Beef with Vegetables. Then, tasting expert Jack Bishop challenges Bridget to a tasting of sherry vinegar. Next, science expert Dan Souza uncovers the science of salt diffusion and nitrites. Finally, test cook Elle Simone shows Julia how to make the ultimate Snickerdoodles.

S17E5 - Flavorful Italian Favorites

2017-02-04

Host Bridget Lancaster shows host Julia Collin Davison how to make perfect Cheese and Tomato Lasagna. Next, tasting expert Jack Bishop challenges Julia to a tasting of jarred anchovies. Finally, test cook Keith Dresser uncovers the secrets to Really Good Garlic Bread.

S17E6 - Seafood Supper

2017-02-11

Host Julia Collin Davison reveals the steps for making perfect Pan-Seared Salmon. Next, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of fish sauce. Then, science expert Dan Souza demonstrates the differences between wild and farmed salmon. Finally, test cook Elle Simone shows Julia the secrets to making the ultimate Shrimp Scampi.

S17E9 - Outsmarting Thanksgiving

2017-03-04

Test cook Dan Souza shows host Julia Collin Davison how to make the ultimate Roast Turkey. Next, gadget expert Lisa McManus uncovers the best oven thermometers. Finally, test cook Becky Hays uncovers the secrets to Foolproof Boiled Corn.

S17E11 - Big Easy Favorites

2017-03-18

Host Bridget Lancaster shows host Julia Collin Davison the steps to making the ultimate Chicken and Sausage Gumbo. Then, tasting expert Jack Bishop challenges Julia to a tasting of smoked paprika. Finally, test cook Erin McMurrer reveals the secrets to making the best Red Beans and Rice.

S17E12 - Pantry Pastas

2017-03-25

Host Bridget Lancaster uncovers the secrets for making perfect Pasta e Ceci. Next, tasting expert Jack Bishop challenges host Julia Collin Davison to a tasting of parmesan. Then, science expert Dan Souza reveals the science behind parmesan’s signature flavor. Finally, test cook Elle Simone shows Bridget how to make the ultimate Penne Arrabbiata.

S17E14 - Baked Alaska Showstopper

2017-04-08

Hosts Julia Collin Davison and Bridget Lancaster head into the test kitchen to uncover the secrets to making the ultimate Baked Alaska at home. Then, equipment expert Adam Ried reviews ice cream machines in the Equipment Corner. Next, science expert Dan Souza reveals the science of insulation and thermodynamics at work in Baked Alaska. And finally, gadget expert Lisa McManus shares the best offset spatulas.

S17E16 - Autumn Desserts

2017-04-22

Host Bridget Lancaster goes into the test kitchen with host Julia Collin Davison to learn how to make the ultimate Chewy Oatmeal Cookies. Then, equipment expert Adam Ried reviews mini prep bowls in the Equipment Corner. Finally, test cook Elle Simone reveals the secrets to Ultranutty Pecan Bars.

S17E17 - Chinese Takeout, Revised

2017-04-29

Host Bridget Lancaster goes into the test kitchen with host Julia Collin Davison to learn how to make the best Beef Stir-Fry with Bell Peppers and Black Pepper Sauce at home. Then, tasting expert Jack Bishop challenges Bridget to a tasting of soy sauce. Next, test cook Keith Dresser shows Julia how to make the ultimate Scallion Pancakes with Dipping Sauce.

S17E18 - Elegant Fall Dinner

2017-05-06

Host Bridget Lancaster shows host Julia Collin Davison how to make the best Tuscan-Style Roast Pork with Garlic and Rosemary. Next, equipment expert Adam Ried reviews wine accessories in the Equipment Corner. Then, test cook Becky Hays reveals the secrets to making the perfect Farro Salad with Asparagus, Sugar Snap Peas, and Tomatoes.

S17E20 - Steak and Veggies

2017-05-20

Host Bridget Lancaster shows host Julia Collin Davison how to make the best Pan-Seared Flank Steak with Mustard-Chive Butter. Then, equipment expert Adam Ried reviews carbon steel skillets in the Equipment Corner. Finally, test cook Becky Hays uncovers the secrets for making Walkaway Ratatouille.

S17E21 - Mediterranean Grill

2017-05-27

Host Julia Collin Davison uncovers the secrets to making the best Grilled Shrimp and Vegetable Kebabs. Then, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of whole-milk greek yogurt. Finally, test cook Dan Souza shows Julia how to make the best Persian-Style Rice with Golden Crust at home.

S17E22 - A Spanish Affair

2017-06-03

Host Julia Collin Davison reveals the secrets to making the best Paella on the Grill with host Bridget Lancaster. Then, equipment expert Adam Ried reviews Paella Pans in the Equipment Corner. Finally, test cook Dan Souza shows Julia how to make the ultimate Patatas Bravas at home.

S17E25 - Summer Pork Supper

2017-06-24

Host Julia Collin Davison shows host Bridget Lancaster how to make the best Smoked Pork Loin with Dried-Fruit Chutney. Then, equipment expert Adam Ried reviews the latest grill gadgets in the Equipment Corner. Finally, test cook Becky Hays shows Bridget how to make the ultimate Sweet Potato Soup.

S17E26 - Comfort Classics

2017-07-01

Host Julia Collin Davison makes the Best Roast Chicken With Root Vegetables with host Bridget Lancaster, and test cook Dan Souza reveals the secrets to making Almost No-Knead Sourdough Bread.

S18E1 - Grown Up Comfort Classics

2018-01-06

The Season 18 premiere shares secrets to simple stovetop macaroni and cheese; and shows how to make turkey meatloaf with ketchup-brown sugar glaze..Also: large saucepans; lid holders; and the proper way to use a whisk.

S18E2 - Flavors of Thailand

2018-01-13

Bridget and Julia unlock the secrets to Everyday Pad Thai. Tasting expert Jack Bishop challenges Bridget to a tasting of coconut milk. And finally, test cook Elle Simone makes the ultimate Panang Beef Curry.

S18E3 - How to Roast Everything

2018-01-20

Bridget and Julia teach viewers how to make the ultimate Beef Tenderloin with Smoky Potatoes and Persillade Relish. Tasting expert Jack Bishop challenges Bridget to a turkey tasting. Gadget critic Lisa McManus reviews fat separators, and then test cook Dan Souza makes Turkey Breast en Cocotte with Pan Gravy.

S18E4 - All Chocolate, All the Time

2018-01-27

In this episode, Bridget and Julia uncover the secrets to making the perfect Boston Cream Pie. In the Equipment Corner, expert Adam Ried reviews Silicone Spatulas, and then test cook Erin McMurrer makes the ultimate Chocolate Sheet Cake with Milk Chocolate Frosting

S18E5 - Ultimate Italian

2018-02-03

Test cook Dan Souza makes host Bridget Lancaster an Italian classic-Porchetta. Next, tasting expert Jack Bishop challenges host Julia Collin Davison to a tasting of ricotta. Gadget critic Lisa McManus reviews wine coolers, and test cook Erin McMurrer uncovers the secrets to Parmesan Farrotto.

S18E6 - Modern Weeknight Meals

2018-02-10

Modern Weeknight Meals Test cook Becky Hays makes Bridget the perfect One-Hour Broiled Chicken and Pan Sauce. In the Equipment Corner, expert Adam Ried reviews blenders, and then test cook Tim Chin wraps up the episode by making Julia the ultimate Modern Cauliflower Gratin.

S18E7 - Vegan for Everyone

2018-02-17

Test cook Becky Hays makes Julia the ultimate Vegan Pinto Bean-Beet Burger, tasting expert Jack Bishop challenges Bridget to a tasting of vegan mayo, and gadget critic Lisa McManus reviews spiralizers. Finally, test cook Elle Simone makes perfect Buffalo Cauliflower Bites.

S18E8 - Just Add Apples

2018-02-24

Test cook Erin McMurrer and host Bridget Lancaster make the ultimate Apple Strudel. In the Equipment Corner, expert Adam Ried reveals his top pick for Bundt Pans, and then Julia and Bridget uncover the secrets to the perfect Cider-Glazed Apple Bundt Cake.

S18E9 - Soup for Dinner

2018-03-03

Test cook Dan Souza and host Julia Collin Davison make Chicken Bouillabaisse, tasting expert Jack Bishop challenges Bridget to a tasting of cinnamon, and then Julia and Bridget uncover the secrets to Avgolemono.

S18E10 - Pressure Cooker Perfection

2018-03-10

Test cook Becky Hays makes host Julia Collin Davison the fastest-ever Farmhouse Chicken Noodle Soup in the pressure cooker. Then, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of Gruyere. Next, science expert Dan Souza reveals the science behind pressure cookers. Finally, test cook Elle Simone makes Bridget the perfect Pressure-Cooker Pot Roast.

S18E11 - Diner-Style Favorites with a Twist

2018-03-17

Hosts Julia Collin Davison and Bridget Lancaster uncover the secrets to making the ultimate Italian-Style Turkey Meatballs. Then, equipment expert Adam Ried reviews dry storage containers in the equipment corner. Next, science expert Dan Souza reveals the science behind kale’s unique flavor. Finally, test cook Becky Hays makes Julia the perfect Kale Caesar Salad.

S18E12 - Italian Seafood Suppers

2018-03-24

Hosts Bridget Lancaster and Julia Collin Davison uncover the secrets to making perfect Linguine allo Scoglio. Next, equipment expert Adam Ried reveals his top pick for manual pasta machines. Then, gadget critic Lisa McManus reviews restaurant tools that every home cook should use. Finally, test cook Becky Hays makes Bridget an Italian classic—Tuscan Shrimp and Beans.

S18E13 - Mexican Dinner Party

2018-03-31

Hosts Bridget Lancaster and Julia Collin Davison uncover the secrets to the ultimate Tamales with Red Chicken Chile filling. Finally, test cook Dan Souza makes Julia perfect Chorizo and Potato Tacos.

S18E14 - Mediterranean Sweets

2018-04-07

Test cook Dan Souza makes host Bridget Lancaster the ultimate Olive Oil Cake. Finally, Julia and Bridget uncover the secrets to making foolproof Baklava at home.

S18E15 - Weeknight Japanese Suppers

2018-04-14

Hosts Julia Collin Davison and Bridget Lancaster uncover the secrets to a Japanese favorite - Crispy Pan-Fried Chicken Cutlets. Then, equipment expert Adam Ried reveals his top for Santoku knives. Finally, test cook Keith Dresser makes Bridget perfect Miso-Marinated Salmon.

S18E16 - Brunch at Home

2018-04-21

Hosts Bridget Lancaster and Julia Collin Davison uncover the secrets to making foolproof Eggs Benedict at home. Next, equipment expert Adam Ried reveals his top pick for espresso machines. Finally, test cook Dan Souza makes Julia a show-stopping German Pancake.

S18E17 - Simple Chinese Staples

2018-04-28

Hosts Julia Collin Davison and Bridget Lancaster uncover the secrets to a Chinese staple—Three Cup Chicken. Then, tasting expert Jack Bishop challenges Julia to a tasting of firm tofu. Next, test cook Keith Dresser makes Bridget a refreshing recipe for Smashed Cucumbers.

S18E18 - Vibrant Mediterranean Cooking

2018-05-05

Test cook Dan Souza makes host Bridget Lancaster foolproof Swordfish Skewers with Tomato-Scallion Caponata on the grill. Next, tasting expert Jack Bishop challenges host Julia Collin Davison to a tasting of Feta. Finally, test cook Becky Hays makes Julia a vibrant Mediterranean favorite—Egyptian Barley Salad.

S18E19 - Grilled Steak and Fruit Tart

2018-05-12

Test cook Dan Souza makes host Julia Collin Davison perfect Grill-Smoked and Herb-Rubbed Flat Iron Steaks. Then, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of Mascarpone. Finally, test cook Elle Simone makes Bridget the ultimate Fresh Fruit Tart.

S18E20 - Spicing Up the Grill

2018-05-19

Hosts Julia Collin Davison and Bridget Lancaster uncover the secrets to perfecting a Thai delicacy at home—Thai Grilled Cornish Hens with Chili Dipping Sauce. Then, tasting expert Jack Bishop challenges Julia to a tasting of Tahini. Next, gadget critic Lisa McManus reviews grill tongs. And finally, test cook Dan Souza makes Bridget the ultimate Grilled Pita Stuffed with Lamb.

S18E21 - Pork Chops and Corn Fritters, Perfected

2018-05-26

Hosts Julia Collin Davison and Bridget Lancaster uncover the secrets to making perfect Pan- Seared Thick-Cut Boneless Pork Chops. Then, tasting expert Jack Bishop challenges Julia to a tasting of white wine vinegar.Finally, test cook Keith Dresser makes Bridget foolproof Corn Fritters.

S18E22 - Chinese Classics

2018-06-02

Hosts Bridget Lancaster and Julia Collin Davison reveal the secrets to making the ultimate Chinese Barbecued Pork at home. Then, equipment expert Adam Ried reveals his top picks for wire racks and rimmed baking sheets. Finally, test cook Dan Souza makes Julia a perfect recipe for Sichuan Braised Tofu with Beef (Mapo Tofu).

S18E23 - Summer Cookout

2018-06-09

Test cook Dan Souza makes host Julia Collin Davison perfect Spice-Rubbed Chicken Drumsticks on the grill. Then, equipment expert Adam Ried reveals his top pick for Baking Peels. Next, science expert Dan Souza demystifies the science of radiant heat. Finally, test cook Erin McMurrer makes host Bridget Lancaster the ultimate New England Baked Beans.

S18E24 - To Meat or Not to Meat (Sauce)

2018-06-16

Hosts Bridget Lancaster and Julia Collin Davison uncover the secrets to making a weeknight-friendly recipe for Tagliatelle with Bolognese Sauce. Then, tasting expert Jack Bishop challenges Bridget to a tasting of crushed tomatoes. Next, science expert Dan Souza explains the surprising science behind why you can’t overcook mushrooms. Finally, test cook Becky Hays makes Julia the ultimate Meatless “Meat” Sauce.

S18E25 - Elegant Desserts

2018-06-23

Hosts Julia Collin Davison and Bridget Lancaster uncover the secrets to the most decadent bar cookie recipe—Millionaire’s Shortbread. Then, equipment expert Adam Ried reveals his top pick for serrated knives. Finally, test cook Elle Simone makes Bridget the ultimate Gateau Breton with Apricot Filling.

S18E26 - Pub-Style Favorites, Revisited

2018-06-30

Hosts Julia Collin Davison and Bridget Lancaster uncover the secrets to making the ultimate Pub-Style Steak and Ale Pie at home. Then, equipment expert Adam Ried reveals his top pick for knife blocks. Finally, test cook Keith Dresser makes Bridget perfect Boston Brown Bread.

S19E1 - Pork Chops and Oven Fries

2019-01-05

In this episode, test cook Elle Simone makes Bridget the ultimate Deviled Pork Chops. Then tasting expert Jack Bishop challenges Julia to a tasting of dark chocolate chips, and gadget critic Lisa McManus reviews kids’ oven mitts. Science expert Dan Souza reveals the science behind non-Newtonian fluids, and test cook Lan Lam makes the perfect Thick-Cut Oven Fries.

S19E2 - Chocolate Delights

2019-01-12

Bridget and Julia uncover the secrets to making Foolproof All-Butter Pie Dough and Chocolate Cream Pie, and tasting expert Jack Bishop challenges Bridget to a tasting of cocoa powder. Finally, test cook Elle Simone makes Julia a decadent Dark Chocolate Fudge Sauce.

S19E3 - Roast Chicken and Sprouts

2019-01-19

In this episode, Julia and Bridget unlock the secrets to the ultimate Roast Chicken with Warm Bread Salad. Next, tasting expert Jack Bishop challenges Julia to a tasting of white miso. Finally, test cook Elle Simone teaches Bridget how to make foolproof Skillet-Roasted Brussels Sprouts with Chile, Peanuts, and Mint.

S19E4 - The Perfect Cake

2019-01-26

Bridget and Julia reveal the secrets to making the perfect Gingerbread Layer Cake at home. Gadget critic Lisa McManus reviews stovetop kettles. Finally, test cook Keith Dresser makes a foolproof recipe for Sticky Toffee Pudding Cakes.

S19E5 - Chinese Favorites

2019-02-02

Hosts Julia Collin Davison and Bridget Lancaster unlock the secrets to making a Chinese classic at home: Flat Hand-Pulled Noodles (Biang Biang Mian) with Chili Oil Vinaigrette. Next, equipment expert Adam Ried reveals his top pick for meat cleavers, and test cook Dan Souza makes Julia the ultimate Chinese-Style Barbecued Spareribs.

S19E6 - The Perfect Cookie

2019-02-09

Test cook Dan Souza makes Julia a festive recipe for Easy Holiday Sugar Cookies. Equipment expert Adam Ried reveals his top pick for parchment paper, and gadget critic Lisa McManus reviews silicone baking mats. Test cook Lan Lam then makes Bridget the Best Lemon Bars.

S19E7 - Elegant Dinner Party

2019-02-16

In this episode, Bridget and Julia uncover the secrets to the ultimate Braised Brisket with Pomegranate, Cumin, and Cilantro. In the Equipment Corner, equipment expert Adam Ried reviews his top pick for twist corkscrews. Finally, test cook Dan Souza makes a decadent Duchess Potato Casserole.

S19E8 - Sous Vide for Everybody

2019-02-23

Test cook Dan Souza makes Bridget Sous Vide Seared Steaks. Equipment expert Adam Ried then reviews his top pick for sous vide machines, and test cook Elle Simone makes a show stopping sous vide staple: Soft-Poached Eggs.

S19E9 - Chicken and Biscuits

2019-03-02

Test cook Becky Hays and host Julia Collin Davison make the perfect Indoor Pulled Chicken with Sweet and Tangy Barbecue Sauce. Tasting expert Jack Bishop then challenges host Bridget Lancaster to a tasting of basmati rice, gadget critic Lisa McManus reviews the gadgets you didn’t know you needed, and test cook Erin McMurrer unlocks the secrets to making Ultimate Flaky Buttermilk Biscuits at home.

S19E11 - Mexican Fare

2019-03-30

Hosts Bridget Lancaster and Julia Collin Davison unlock the secrets to making a Mexican staple: Crispy Tacos (Tacos Dorados) and gadget critic Lisa McManus reviews a must-have for home cooks: fire extinguishers. Science expert Dan Souza then gives a demonstration of fast-freezing liquid nitrogen, and test cook Erin McMurrer makes the perfect Roasted Poblano and Black Bean Enchiladas for Bridget.

S19E15 - How to Braise Everything

2019-04-27

Test cook Dan Souza and host Julia Collin Davison teach viewers how to make Braised Oxtails with White Beans, Tomatoes, and Aleppo Pepper. Then, equipment expert Adam Ried reveals his top pick for Dutch ovens, and test cook Becky Hays makes Bridget foolproof Fava Beans with Artichokes, Asparagus, and Peas.

S19E16 - A Taste of Brazil

2019-05-04

In this episode, test cook Becky Hays makes Julia a Brazilian classic: Brazilian Shrimp and Fish Stew (Moqueca). Then, tasting expert Jack Bishop challenges Bridget to a tasting of Pecorino Romano. Science expert Dan Souza discusses the importance of taking your time when you make an emulsion. Finally, Julia and Bridget uncover the secrets to making Brazilian Cheese Bread (Pao de Queijo) at home.

S19E17 - Classic Chinese at Home

2019-05-11

Test cook Dan Souza makes Bridget the ultimate Chinese Pork Dumplings. Gadget critic Lisa McManus reviews ginger graters. Finally, test cook Keith Dresser makes Julia perfect Beijing-Style Meat Sauce and Noodles (Zha Jiang Mian).

S19E18 - Middle Eastern Dinner

2019-05-18

In this episode, test cook Elle Simone and host Julia reveal the secrets to making foolproof Falafel at home. Tasting expert Jack Bishop challenges Bridget to a tasting of canned chickpeas, and test cook Becky Hays makes Bridget the ultimate Moroccan Lentil and Chickpea Soup (Harira).

S19E19 - Better Breakfast

2019-05-25

Hosts Julia Collin Davison and Bridget Lancaster teach viewers how to make Easy Pancakes. Tasting expert Jack Bishop challenges Bridget to a tasting of turkey bacon. Next, gadget critic Lisa McManus reviews syrup dispensers, and science expert Dan Souza demystifies the science of baking soda and browning. Then, test cook Becky Hays makes Julia a decadent version of a breakfast classic: Creamy French-Style Scrambled Eggs.

S19E22 - New Flavors on the Grill

2019-07-06

Hosts Bridget and Julia unlock the secrets to making the ultimate Vietnamese Grilled Pork Patties (Bun Cha) on the grill. Next, equipment expert Adam Ried reveals his top pick for kitchen shears. Finally, Dan and Julia make a foolproof Japanese recipe on the grill: Grilled Steak and Scallion Rolls (Negimaki).

S19E26 - Latin Comfort Food

2019-08-03

Test cook Elle Simone makes Julia the best Braised New Mexico–Style Pork in Red Chile Sauce (Carne Adovada), and equipment expert Adam Ried reveals his top pick for 9-inch tongs. Then, test cook Erin McMurrer makes Bridget the ultimate Mexican Corn Salad (Esquites).

S21E7 - Japanese-Inspired Favorites

2021-02-13

Host Bridget Lancaster fries up a batch of Karaage (Japanese Fried Chicken Thighs), ingredient expert Jack Bishop discusses soba noodles, and gadget critic Lisa McManus recommends the best drainers and strainers. Finally, test cook Becky Hays makes Chilled Soba Noodles with Cucumber, Snow Peas, and Radishes.

S22E25 - Pupusas and Yuca

2022-06-25

Test cook Dan Souza and host Julia Collin Davison make Pupusas with Curtido. Equipment expert Adam Ried shares with host Bridget Lancaster his top picks for soda makers. Test cook Elle Simone Scott makes Bridget Fried Yuca.

S23E1 - Ultimate Yule Log

2023-01-07

Hosts Bridget Lancaster and Julia Collin Davison make the ultimate Caramel-Espresso Yule Log. Lisa reviews mini muffin tins.

S23E2 - Porchetta-Style Turkey and Fennel

2023-01-14

Test cook Dan Souza makes host Julia Collin Davison Porchetta-Style Turkey Breast. Equipment expert Adam Ried reviews smart ovens. Test cook Keith Dresser makes host Bridget Lancaster Roasted Fennel with Orange-Honey Dressing.

S23E3 - Breakfast of Champions

2023-01-21

Test cook Lan Lam and host Julia Collin Davison make Omelets with Cheddar and Chives. Tasting expert Jack Bishop challenges Julia and Bridget Lancaster to a head-to-head tasting of bottled cold brew. Test cook Erin McMurrer makes Bridget Breakfast Sausage Patties.

S23E4 - Two Simple Pastas

2023-01-28

Test cook Keith Dresser makes host Julia Collin Davison Pasta Cacio e Uova. Equipment expert Adam Ried reviews chef's knives under $75. Test cook Dan Souza makes host Bridget Lancaster Orecchiette with Broccoli Rabe and Sausage.

S23E5 - Beef Wellington

2023-02-04

Hosts Julia Collin Davison and Bridget Lancaster make a show-stopping Beef Wellington. Tasting expert Jack Bishop challenges Bridget to a tasting of domestic caviar.

S23E7 - Stir-Fry and Congee

2023-02-18

Test cook Lan Lam makes host Bridget Lancaster Stir-Fried Beef and Gai Lan. Equipment expert Adam Ried reveals his top picks for bamboo steamers. Test cook Dan Souza makes host Julia Collin Davison Congee.

S23E8 - Hearty Alpine Fare

2023-03-18

Test cook Becky Hays makes host Bridget Lancaster a hearty Tartiflette. Tasting expert Jack Bishop talks all about mushrooms. Host Bridget Lancaster makes a deeply-flavored Paniscia (Red Wine Risotto with Beans) with host Julia Collin Davison.

S23E9 - French Pastries

2023-03-25

Test cook Lan Lam and host Bridget Lancaster make Breton Kouign Amann. Equipment expert Adam Ried reveals his top picks for bannetons. Test cook Elle Simone Scott makes host Julia Collin Davison Madeleines.

S23E10 - Eggs Around the World

2023-04-01

Test cook Dan Souza makes host Julia Collin Davison Cılbır (Turkish Poached Eggs with Yogurt and Spiced Butter). Equipment expert Adam Ried reviews sponge holders. Test cook Becky Hays makes host Bridget Lancaster Xihongshi Chao Jidan (Chinese Stir-Fried Tomatoes and Eggs). Test cook Keith Dresser and Julia cook Matzo Brei.

S23E11 - Chocolate Tart and Ice Cream

2023-04-08

Test cook Elle Simone Scott bakes host Julia Collin Davison a decadent Milk Chocolate Cremeux Tart. Tasting expert Jack Bishop talks all about coconut products. Test cook Dan Souza makes host Bridget Lancaster the ultimate Sweet Cream Ice Cream.

S23E12 - Chicken Two Ways

2023-04-15

Test cook Becky Hays cooks host Julia Collin Davison fail-proof Chicken Francese. Equipment expert Adam Ried reveals his top picks for air fryers and science expert Dan Souza demonstrates the science of persistent firmness. Finally, hosts Bridget Lancaster and Julia make Roasted and Glazed Chicken Wings.

S23E13 - Thanksgiving for a Small Group

2023-04-22

Test cook Erin McMurrer makes host Bridget Lancaster Roast Whole Turkey Breast with Gravy. Gadget critic Lisa McManus shares her favorite mops. Test cook Dan Souza and host Julia Collin Davison unlock the secrets to perfect Oatmeal Dinner Rolls.

S23E14 - Pork Chops and Maple Cake

2023-04-29

Test cook Elle Simone Scott cooks host Julia Collin Davison Pan-Seared Thick-Cut, Bone-In Pork Chops. Tasting expert Jack Bishop challenges hosts Julia and Bridget Lancaster to a head-to-head tasting of bone broth, and gadget critic Lisa McManus reviews apple corers. Test cook Keith Dresser makes host Bridget Lancaster a magical Pouding Chomeur.

S23E15 - Scandinavian Brunch

2023-05-06

Hosts Bridget Lancaster and Julia Collin Davison bake perfectly spiced Kanelbullar (Swedish Cinnamon Buns). Gadget critic Lisa McManus reviews robot vacuums. Julia shows Bridget how to make Gravlax.'

S23E16 - Parathas and Pakoras

2023-05-13

Test cook Erin McMurrer makes host Julia Collin Davison Alu Parathas (Punjabi Potato-Stuffed Griddle Breads). Equipment expert Adam Ried reviews ladles. Test cook Keith Dresser and host Bridget Lancaster fry up Pakoras (South Asian Spiced Vegetable Fritters).

S23E17 - Seafood Feast

2023-05-20

Hosts Julia Collin Davison and Bridget Lancaster make Cataplana (Portuguese Seafood Stew). Tasting expert Jack Bishop challenges Julia and Bridget to a head-to-head tasting of fish sticks, and science expert Dan Souza delves into the science of blanching. Test cook Elle Simone Scott makes Julia Garlicky Broiled Shrimp.

S23E18 - Spring Chicken Dinner

2023-05-27

Test cook Lan Lam makes host Julia Collin Davison Roast Chicken with Couscous, Roasted Red Peppers, and Basil. Tasting expert Jack Bishop talks all about grains, and science expert Dan Souza reveals the magical potential of chocolate. Test cook Erin McMurrer bakes host Bridget Lancaster a showstopping Rhubarb Upside-Down Cake.

S23E19 - Sweet and Savory Choux

2023-06-03

Classic choux au craquelin; piping sets; gnocchi a la Parisienne with arugula, tomatoes and olives.

S23E20 - Hearty Soup and Salad

2023-06-10

New England fish chowder; Nakiri knives; tiny tools; hearty green salad with chickpeas, pickled cauliflower and seared halloumi.

S23E21 - Grilled Short Ribs and Vegetable Casserole

2023-06-17

Grilled boneless beef short ribs with preserved lemon and almond sauce; goat cheese; the science behind Thai jelly beer; briam.

S23E22 - Light Summer Meal

2023-07-08

Test cook Keith Dresser makes host Julia Collin Davison Grilled Boneless Skinless Chicken Breasts with Red Pepper-Almond Sauce. Tasting expert Jack Bishop challenges hosts Julia and Bridget Lancaster to a head-to-head tasting of Whole Dill Pickles, and equipment expert Adam Ried reviews flatware sets. Test cook Elle Simone Scott makes Bridget refreshing Berry Granita.

S23E23 - Blackened Chicken and Roasted Okra

2023-07-15

Test cook Dan Souza makes host Bridget Lancaster the ultimate Blackened Chicken. Equipment expert Adam Ried reviews spice storage solutions, and tasting expert Jack Bishop talks all about corn products. Test cook Becky Hays and host Julia Collin Davison cook Roasted Okra with Spicy Red Pepper Mayonnaise.

S23E24 - Cherry and Berry Desserts

2023-07-22

Test cook Lan Lam and host Julia Collin Davison make nostalgic Cherry Hand Pies. Equipment expert Adam Ried reviews electric juicers. Test cook Elle Simone Scott makes host Bridget Lancaster a comforting Apple-Blackberry Betty.

S23E25 - Spanish Summer Supper

2023-07-29

Pinchos morunos, Spanish grilled pork kebabs; dried chiles; melting points; Catalan tomato bread; rose' sangria.

S23E26 - Puerto Rican Cookout

2023-08-05

Test cook Lan Lam cooks host Julia Collin Davison Grilled Chicken with Adobo and Sazón. Tasting expert Jack Bishop challenges hosts Julia and Bridget Lancaster to a head-to-head tasting of medium jarred salsa. Test cook Dan Souza makes host Bridget Lancaster Pastelón (Puerto Rican Sweet Plantain and Picadillo Casserole).

S24E1 - Bienvenue à la Brasserie

2024-01-06

Test cook Keith Dresser makes host Julia Collin Davison Lamb Shanks Braised in Red Wine with Herbes de Provence. Tasting expert Jack Bishop talks about cooking wines. Test cook Lan Lam makes host Bridget Lancaster showstopping Profiteroles.

S24E2 - Borscht and Rye

2024-01-13

Test cook Dan Souza makes host Julia Collin Davison Hot Ukrainian Borscht. Equipment expert Adam Ried shares our recommended bread lames. Test cook Erin McMurrer bakes host Bridget Lancaster her favorite Deli Rye Bread.

S24E3 - Mushroom Mains

2024-01-20

Test cook Becky Hays makes savory Mushroom Bourguignon. Tasting expert Jack Bishop challenges hosts Bridget Lancaster and Julia Collin Davison to a head-to-head tasting of Veggie Burgers. Science expert Dan Souza uses a soda can and some science to explain cooking with aluminum. Test cook Lan Lam cooks main course-worthy White Bean and Mushroom Gratin.

S24E4 - A Heartier Taste of Italy

2024-01-27

Test cook Erin McMurrer makes host Bridget Lancaster Erbazzone (Swiss Chard Pie). Equipment expert Adam Ried gives his recommendations for milk frothers. Bridget makes host Julia Collin Davison hearty Soeupa alla Valpellinentze (Savoy Cabbage Soup).

S24E5 - Game Day Favorites from Your Air Fryer

2024-02-03

Lan Lam makes Bridget Lancaster Air-Fryer Spicy Chicken Sandwiches. Jack Bishop challenges Bridget to a tasting of tonic water. Becky Hays makes Julia Collin Davison Air-Fryer Parmesan, Rosemary & Black Pepper French Fries.

S24E6 - Steakhouse for Two

2024-02-10

We’re cooking for two! Julia Collin Davison makes Bridget Lancaster New York Strip Steaks with Crispy Potatoes & Parsley Sauce. Becky Hays makes Julia a Classic Caesar Salad, and Erin McMurrer makes Bridget individual New York Cheesecakes.

S24E7 - Multicooker Perfection

2024-02-17

Becky Hays makes Julia Collin Davison Multicooker Chicken in a Pot with Lemon-Herb Sauce. Equipment expert Adam Ried reviews multicookers and Lisa McManus provides care tips. Elle Simone Scott makes Bridget Lancaster Multicooker Hawaiian Oxtail Soup.

S24E8 - Japanese Comfort Food

2024-02-24

Test cook Keith Dresser makes host Julia Collin Davison umami-packed Chicken Teriyaki. Tasting expert Jack Bishop talks all about potatoes. Test cook Dan Souza makes host Bridget Lancaster comforting Nikujaga (Beef and Potato Stew).

S24E9 - Pies Big and Small

2024-03-23

Test cook Elle Simone Scott makes host Julia Collin Davison Triple Berry Slab Pie with Ginger-Lemon Streusel. Equipment expert Adam Ried shares his must-have pie baking tools. Test cook Sam Block makes Julia Chocolate-Cherry Pie Pops.

S24E10 - Fried Favorites

2024-03-30

Test cook Lan Lam makes host Julia Collin Davison Lumpiang Shanghai with Seasoned Vinegar. Tasting expert Jack Bishop talks all about apple products, and Lisa McManus shares our recommended Outdoor Drink Holders. Test cook Dan Souza makes host Bridget Lancaster Crispy Cacio e Pepe Bites. English

S24E11 - Dutch Oven Dinners

2024-04-06

Test cook Keith Dresser makes host Julia Collin Davison an innovative Chicken Pot Pie with Spring Vegetables. Tasting expert Jack Bishop reviews garlic powder. Test cook Erin McMurrer makes host Bridget Lancaster One-Pot Weeknight Pasta Bolognese.

S24E12 - Flavors of Jamaica

2024-04-13

Test cook Antoinette Johnson makes host Bridget Lancaster Jamaican Stew Peas with Spinners. Gadget critics Hannah Crowley and Lisa McManus give tips on how to repair and maintain kitchen gear. Test cook Elle Simone Scott makes host Julia Collin Davison Jamaican Pepper Steak.

S24E13 - Passover Celebration

2024-04-20

Test cook Carmen Dongo makes host Julia Collin Davison Chraime. Tasting expert Jack Bishop talks about bitter herbs on the Passover seder plate and equipment expert Adam Ried reviews copper skillets. Test cook Keith Dresser makes Julia Coconut Macaroons with Chocolate Chips and Almonds.

S24E14 - Mexican Feast

2024-04-27

Test cook Erica Turner makes host Julia Collin Davison the Mexican stew Caldo de Siete Mares (Soup of the Seven Seas). Equipment expert Adam Ried reveals his recommended induction cookware, and test cook Dan Souza makes heart-warming Albondigas en Chipotle.

S24E15 - A Taste of Thailand

2024-05-04

Test cook Keith Dresser makes host Julia Collin Davison a Southern Thai speciality, Khua Kling (Pork Stir-Fry). Science expert Dan Souza explains how broccoli and dogs are more similar than you think and test cook Elle Simone Scott makes host Bridget Lancaster Khao Niaow Ma Muang (Sticky Rice with Mango).

S24E16 - Nuts Over Chocolate

2024-05-11

Test cook Keith Dresser makes host Julia Collin Davison a decadent Nutella Tart. Tasting expert Jack Bishop talks all about chocolate, and test cook Lan Lam makes host Bridget Lancaster the perfect Chocolate-Toffee Bark.

S24E17 - What’s for Dinner? Bacon!

2024-05-18

Test cook Erin McMurrer makes host Julia Collin Davison Caramelized Onion, Pear, and Bacon Tart in a cast iron pan. Equipment expert Adam Ried shares our recommended dustpans and brushes, and test cook Joe Gitter makes Julia Rigatoni with Tomatoes, Bacon, and Fennel.

S24E18 - Chinese Stir-Fry and Salad

2024-05-25

Test cook Lan Lam cooks host Julia Collin Davison easy Stir-Fried Cumin Beef. Equipment expert Adam Ried shares our recommended colanders, and tasting expert Jack Bishop talks all about cabbage. Test cook Dan Souza makes host Bridget Lancaster Tiger Salad.

S24E19 - Colorful Cakes

2024-06-15

Test cook Lan Lam bakes host Julia Collin Davison a show-stopping Rainbow Cake, and test cook Erica Turner makes Julia Gluten-Free Rainbow Sprinkle Cupcakes.

S24E20 - Mediterranean Mains

2024-06-22

Test cook Keith Dresser cooks host Bridget Lancaster a Greek casserole, Moussaka. Gear Heads hosts Hannah Crowley and Lisa McManus share how to get the most out of your microwave, and test cook Dan Souza makes host Julia Collin Davison Grilled Halloumi Wraps.

S24E21 - Cast Iron Mornings

2024-06-29

Test cook Becky Hayes makes host Julia Collin Davison a Simple Cheese Quiche. Adam shares our recommended breakfast kitchen tools, and Lisa shares cast iron care tips. Test cook Keith Dresser makes host Bridget Lancaster French Toast Casserole.

S24E22 - A Taste of Lebanon

2024-07-06

Test cook Carmen Dongo makes host Julia Collin Davison Kousa Mihshi (Lebanese Stuffed Squash). Tasting expert Jack Bishop talks all about capers, and test cook Sam Block makes Julia vegetarian Red Lentil Kibbeh.

S24E23 - Fish and Vegetables Hit the Grill

2024-07-13

Host Bridget Lancaster grills up Whole Trout with Marjoram and Lemon. Tasting expert Jack Bishop challenges Julia and Bridget to a heat-to-head tasting of lemonade, and Julia makes a Grilled Vegetable Platter.

S24E24 - Holiday Cocktail Party

2024-07-20

Lan Lam makes Bridget Lancaster Roasted Oysters with Mustard Butter. Dan Souza makes Julia Collin Davison Baked Brie en Croûte. Jack challenges Bridget to a tasting of non-alcoholic cocktails, and Erin McMurrer makes Julia Bruschetta with Artichoke Hearts & Parmesan.

S24E25 - Better Burgers

2024-07-27

Test cook Joe Gitter makes host Julia Collin Davison Grind-Your-Own Sirloin Burgers. Tasting expert Jack Bishop shares his favorite burger condiments. Test cook Becky Hays makes Julia the Ultimate Veggie Burgers.

S24E26 - Mediterranean Seafood

2024-08-03

Becky Hays makes Bridget Lancaster easy Pan-Roasted Cod with Green Olive, Almond, & Orange Relish. Adam Ried reviews infrared thermometers and gadget expert Lisa McManus reviews butter storage containers. Dan Souza makes Julia Collin Davison savory Braised Monkfish with Saffron & Cured Olives.

S25E1 - Pork and Apples

2024-09-21

Host Julia Collin Davison makes Bridget Lancaster Spice-Rubbed Pork Roast en Cocotte with Caramelized Onion. Tasting expert Jack Bishop challenges Bridget and Julia to a head-to-head tasting of chocolate cake mixes. Test cook Erica Turner makes Julia Double-Apple Bread Pudding.

S25E2 - Chicken on the Grill

2024-09-28

Test cook Dan Souza grills host Bridget Lancaster Peruvian Pollo a la Brasa (Peruvian Grill-Roasted Chicken). Equipment expert Adam Ried reviews countertop ice makers. Test cook Lan Lam makes host Julia Collin Davison Malaysian Grilled Chicken Satay.

S25E3 - Fall Bounty

2024-10-05

Test cook Dan Souza makes host Julia Collin Davison hearty Pot Roast with Root Vegetables. Tasting expert Jack Bishop talks about cooking with apples. Test cook Erin McMurrer makes host Bridget Lancaster a showstopping Salted Caramel Apple Pie.

S25E4 - The Noodle Show

2024-10-12

Test cook Lan Lam makes host Julia Collin Davison a Korean classic, Japchae (Sweet Potato Starch Noodles with Vegetables and Beef). Tasting expert Jack Bishop talks about vinegars from around the world. Test cook Dan Souza makes host Bridget Lancaster savory Beef Ho Fun.

S25E5 - Breakfast for a Crowd

2024-10-19

Test cook Elle Simone Scott makes host Julia Collin Davison a Breakfast Taco Board for a crowd. Equipment expert Adam Reid shares our recommended stand mixers with host Bridget Lancaster. Test cook Becky Hays reveals the secret to Deluxe Blueberry Pancakes.

S25E6 - Easy Chicken Dinners

2024-10-26

Test cook Dan Souza makes host Bridget Lancaster Skillet-Roasted Chicken Breasts with Garlicky Green Beans. Tasting expert Jack Bishop challenges Bridget and host Julia Collin Davison to a tasting of Vegan and Vegetarian Chicken Nuggets. Test cook Sam Block makes Braised Chicken Thighs with Fennel, Orange, and Cracked Olives.

S25E7 - Savory Pies

2024-11-02

Hosts Julia Collin Davison and Bridget Lancaster make a simple Cast Iron Chicken Pot Pie. Science Expert Dan Souza demonstrates the absorptive power of eggplant. Test cook Joe Gitter makes host Bridget Lancaster a British classic, Fisherman’s Pie.

S25E8 - Everything but the Turkey

2024-11-09

Keith Dresser makes Julia Collin Davison Green Bean Casserole. Equipment expert Adam Ried shares his must-have Thanksgiving tools. Elle Simone Scott makes host Bridget Lancaster Make-Ahead Mashed Potatoes. Julia and Bridget make Fireside and New Englander Cocktails.

S25E9 - New Thanksgiving Classics

2024-11-16

Test cook Keith Dresser makes host Bridget Lancaster Roast Turkey and Gravy with Herbes de Provence and Lemon. Techniquely host Lan Lam shares tips for slicing meat. Test cook Erin McMurrer makes host Julia Collin Davison Rustic Bread Stuffing with Cranberries and Walnuts.

S25E10 - A Showstopping Chocolate-Raspberry Trifle

2024-11-23

Host Bridget Lancaster makes a showstopping Chocolate-Raspberry Trifle. Techniquely host Lan Lam shares tips for shaping doughs, and host Julia Collin Davison makes a celebratory Champagne Cocktail.

S25E11 - Christmas Baking

2024-12-14

Test cook Erin McMurrer makes host Julia Collin Davison German Stollen. Gadget expert Lisa McManus shares how to shipping cookies, and Techniquely host Lan Lam shares tips for shaping dough. Test cook Elle Simone Scott makes host Bridget Lancaster photo-worthy Meringue Christmas Trees.

S25E12 - Fish the French Way

2025-01-04

Becky Hays makes host Bridget Lancaster Saumon aux Lentilles. Tasting expert Jack Bishop explains how to read expiration dates, and science expert Dan Souza reveals the science behind colored salts. Elle Simone Scott makes host Julia Collin Davison Halibut à La Nage with Parsnips and Tarragon.

S25E13 - Pub-Style Favorites

2025-01-11

Test cook Sam Block makes host Bridget Lancaster spicy Buffalo Chicken Sandwiches. Equipment expert Adam Ried reviews sauté pans. Test cook Keith Dresser makes host Julia Collin Davison Steak Tips with Mushroom-Onion Gravy.

S25E14 - Pasta with Greens

2025-01-18

Test cook Becky Hays makes host Julia Collin Davison the ultimate Spinach Lasagna. Tasting expert Jack Bishop talks all about preserved fruits, and science expert Dan Souza reveals what happens inside a pressure cooker. Test cook Lan Lam makes host Bridget Lancaster Pasta e Piselli.

S25E15 - Bold and Beefy

2025-01-25

Test cook Keith Dresser makes host Julia Collin Davison Keema Aloo. Equipment expert Adam Ried reviews handheld vacuum cleaners. Test cook Dan Souza makes host Bridget Lancaster an Uzbek favorite, Plov.

S25E16 - Dinner at the Bier Garten

2025-02-01

Hosts Bridget Lancaster and Julia Collin Davison make Laugenbrezeln (German Lye Pretzels). Tasting expert Jack Bishop challenges Bridget to a tasting of Artisanal American Cheddar. Julia and Bridget make Beer-Battered Onion Rings with Jalapeño Dipping Sauce.

S25E17 - Pork Chops for Everyone

2025-02-08

Test cook Elle Simone Scott makes host Bridget Lancaster Zha Paigu (Taiwanese Fried Pork Chops). Tasting expert Jack Bishop talks all about bread crumbs. Test cook Dan Souza makes host Julia Collin Davison Sous Vide Boneless Thick-Cut Pork Chops with Red Pepper and Almond Relish.

S25E18 - Decadent Pasta Dishes

2025-02-15

Test cook Erica Turner cooks host Julia Collin Davison Pasta alla Zozzona. Techniquely host Lan Lam shares how to use a food processor, and test cook Joe Gitter prepares host Bridget Lancaster handmade Pappardelle with Duck and Chestnut Ragù.

S25E19 - Spring Dinner for Two

2025-04-05

Test cook Erin McMurrer makes host Bridget Lancaster Crispy Salmon Cakes with Smoked Salmon, Capers, and Dill for Two. Gear Heads hosts Hannah Crowley and Lisa McManus reveal their most essential kitchen items. Test cook Antoinette Johnson makes host Julia Collin Davison Easy Strawberry Shortcakes for Two.

S25E20 - Breakfast with a European Accent

2025-04-12

Test Cook Keith Dresser makes host Julia Collin Davison Liège Waffles. Tasting expert Jack Bishop talks all about boxed brownie mixes. Test Cook Erica Turner prepares host Bridget Lancaster Crêpes with Berries and Apricot Beurre Monté.

S25E21 - Caramel Delights

2025-04-19

Hosts Julia Collin Davison and Bridget Lancaster bake the ultimate Turtle Brownies. Tasting expert Jack Bishop talks all about buttercreams. Test cook Erin McMurrer bakes Julia Alfajores de Maicena (Buttery Cookies with Dulce de Leche).

S25E22 - Unexpected Burgers

2025-04-26

Test Cook Lan Lam makes host Julia Collin Davison Mushroom-Beef Blended Burgers. Tasting Expert Jack Bishop does a tasting of oat milk. Test Cook Antoinette Johnson makes host Bridget Lancaster Turkey Patty Melts.

S25E23 - Mexican Classics, Slow and Fast

2025-05-03

Test cook Lan Lam makes host Bridget Lancaster savory Lamb Barbacoa. Equipment expert Adam Ried shares his recommended precision coffee scales. Test cook Erin McMurrer makes host Julia Collin Davison Rajas Poblanas con Crema.

S25E24 - Brunch at the Bistro

2025-05-10

Test cook Becky Hays makes host Bridget Lancaster a classy Salad Niçoise for Two. Hosts Julia Collin Davison and Bridget share a game-changing recipe for Make-Ahead Cheese Soufflés.

S25E25 - Saucy Mediterranean Nosh

2025-05-17

Test Cook Erica Turner makes host Bridget Lancaster Bouyourdi (Spicy Greek Baked Feta). Equipment Expert Adam Ried shares his recommended Whisks. Test Cook Becky Hays makes host Julia Collin Davison Green Shakshuka.

S25E26 - Chinese Dumplings and Soup

2025-05-24

Test cook Lan Lam makes host Julia Collin Davison a dim sum favorite, Har Gow. Tasting expert Jack Bishop talks all about Chicories. Test cook Keith Dresser makes host Bridget Lancaster Hong Kong-Style Wonton Noodle Soup.

S26E1 - Make-Ahead Masterclass

2025-09-20

Test Cook Erin McMurrer makes host Julia Collin Davison tender Glazed Boneless Beef Short Ribs. Gear Heads hosts Hannah Crowley and Lisa McManus share expert-reviewed tools and tips for easier meal prep. And Test Cook Sam Block shows host Bridget Lancaster how to bake Make-Way-Ahead Dinner Rolls.

S26E2 - Flavor-Packed Pastas

2025-09-27

Test cook Keith Dresser makes host Julia Collin Davison Spaghetti All’Assassina, a hyperlocal dish from Bari, Italy. Tasting expert Jack Bishop challenges Julia and host Bridget Lancaster to a head-to-head tasting of canned whole tomatoes. And test cook Elle Simone Scott makes Bridget a Triple Mushroom Pasta.

S26E3 - Corn Cakes and Chowder

2025-10-04

Test cook Becky Hays makes host Julia Collin Davison Cachapas con Queso de Mano (Venezuelan Cheese-Filled Corn Cakes). Equipment expert Adam Ried reviews dish towels, and science expert Dan Souza uses physics to demonstrate the importance of a sharp knife. Finally, test cook Joe Gitter makes host Bridget Lancaster Fresh Corn Chowder.

S26E4 - Turkey Lasagna and Chocolate Sorbet

2025-10-11

Test cook Vallery Lomas makes host Bridget Lancaster a savory Turkey Sausage Lasagna. Tasting expert Jack Bishop talks all about sugar. And test cook Antoinette Johnson makes a refreshing Chocolate Sorbet for host Julia Collin Davison.

S26E6 - Ice Cream Cake

2025-10-25

Test cook Lan Lam shows Julia Collin Davison how to build a showstopping Ice Cream Cake. And science expert Dan Souza reveals the unexpected powers of melting ice.

S26E7 - Two Takes on Chicken and Rice

2025-11-01

Test cook Erica Turner makes host Bridget Lancaster Chicken Yassa (Senegalese Braised Chicken with Caramelized Onion and Lemon). Tasting expert Jack Bishop challenges Bridget and host Julia Collin Davison to a tasting of chicken broths. And test cook Becky Hays prepares Peruvian Arroz con Pollo for Julia.

S26E8 - Pan-Seared Halibut and Ma’amoul

2025-11-08

Test cook Ben Mims prepares Pan-Seared Halibut with Wilted Bitter Salad for host Bridget Lancaster. Tasting expert Jack Bishop challenges Bridget and host Julia Collin Davison to a tasting of frozen puff pastries. And test cook Erica Turner makes Julia buttery Ma’amoul, or semolina cookies.

S26E9 - New Thanksgiving Favorites

2025-11-15

Test cook Lan Lam makes host Bridget Lancaster a crowd-pleasing Stuffed Spatchcock Turkey. Equipment expert Adam Ried reveals our top pick for slicing knives. And test cook Erin McMurrer makes host Julia Collin Davison a crisp Shaved Celery Salad with Pomegranate-Honey Vinaigrette.

S26E11 - The Ultimate Holiday Dinner Party

2025-12-13

Test cook Antoinette Johnson makes host Julia Collin Davison Shrimp Cocktail. Gear Heads hosts Hannah Crowley and Lisa McManus share what expensive gadgets are worth the price. And Julia makes host Bridget Lancaster Easy Beef Tenderloin with Harissa Rub and Cilantro-Mint Relish.

S26E12 - Zesty Salmon and Salad

2026-01-03

Test cook Elle Simone Scott prepares Double-Glazed Salmon with Lemon and Thyme for host Julia Collin Davison. Gear Heads hosts Hannah Crowley and Lisa McManus share their take on natural cleaning sprays. Tasting expert Jack Bishop talks all about tofu, and test cook Becky Hays prepares Kale Salad with Radishes, Grapefruit, and Candied Pepitas.

S26E13 - Weeknight Chicken and Mashed Potatoes

2026-01-10

Test cook Alex Heugel makes host Bridget Lancaster Cold-Start Pan-Seared Chicken Breasts with Cherry and Rosemary Pan Sauce. Equipment expert Adam Ried reviews paper towels. And test cook Sam Block makes host Julia Collin Davison the Fastest, Easiest Mashed Potatoes.

S26E14 - Mediterranean Eggplant Dishes

2026-01-17

Test cook Ben Mims makes host Julia Collin Davison Silky Roasted Eggplant with Tomato and Feta. Tasting expert Jack Bishop challenges Julia and a special guest to a head-to-head tasting of hummus. And test cook Antoinette Johnson prepares Zaalouk (Moroccan Eggplant Meze) for host Bridget Lancaster.

S26E15 - Catalan Supper

2026-01-24

Test cook Erin McMurrer makes Bridget Lancaster Zarzuela (Spanish Seafood Stew). Gear Heads hosts Hannah Crowley and Lisa McManus compare disposable and reusable plastic bags. And Bridget prepares Red Pepper Coques for host Julia Collin Davison.

S26E16 - Breakfast from Scratch

2026-01-31

Test cook Alex Heugel makes host Julia Collin Davison Biscuit Breakfast Sandwiches. Techniquely host Lan Lam Lan shares techniques to make picture-perfect pancakes. And test cook Aran Goyoaga makes Spiced Pear, Buckwheat, and Almond Pancakes for host Bridget Lancaster.

S26E17 - A Taste of Sichuan

2026-02-07

Test cook Lan Lam makes Dry Chili Chicken (Làzi Jī 辣子雞) for host Bridget Lancaster. Tasting expert Jack Bishop breaks down different miso. And test cook Dan Souza prepares Suan La Bai Cai (Sour and Hot Nappa Cabbage) for host Julia Collin Davison.

S26E18 - A Tale of Two Pastas

2026-02-14

Test cook Dan Souza makes Pici alla Boscaiola (Handmade Pasta with Mushrooms and Sausage) for host Julia Collin Davison. Tasting expert Jack Bishop talks all about stone-ground flour. And test cook Nik Sharma prepares a punchy Pasta with Creamy Lemon–Sichuan Peppercorn Sauce for host Bridget Lancaster.

S26E19 - Savory Mexican Classics

2026-04-04

Test cook Keith Dresser makes Chiles en Nogada for host Bridget Lancaster. Science expert Dan Souza explains why oil shimmers. And test cook Elle Simone Scott prepares Tacos Gobernador for host Julia Collin Davison.

S26E20 - Comforting Japanese Dinners

2026-04-11

Test cook Dan Souza makes Tonkatsu (Japanese Fried Pork Chops) for host Bridget Lancaster. Tasting expert Jack Bishop reviews types of Japanese rice. Test cook Lan Lam prepares Kare Raisu (Japanese Curry Rice with Chicken) for Julia Collin Davison.

S26E22 - Seafood Stew and Salmon Burgers

2026-04-25

Test cook Vallery Lomas makes host Julia Collin Davison Crab and Shrimp Stew. Equipment expert Adam Ried reviews gyuto knives. And test cook Becky Hays prepares Fresh Salmon Burgers with Sriracha Mayonnaise for host Bridget Lancaster.

S26E23 - New England Clambake

2026-05-02

Julia Collin Davison grills up a New England Clambake for host Bridget Lancaster. Techniquely host Lan Lam shares tips to up your grill game. And test cook Keith Dresser prepares Grilled Fresh Cornbread with Charred Jalapeños and Cheddar.

S26E24 - Tandoori Salmon and Broiled Zucchini

2026-05-09

Test cook Nik Sharma makes host Julia Collin Davison a flavorful Tandoori Salmon. Gear Heads hosts Hannah Crowley and Lisa McManus share their favorite kitchen gadgets under $15. Tasting expert Jack Bishop challenges Julia to a tasting of yogurt. And test cook Lan Lam prepares Broiled Smashed Zucchini with Garlicky Yogurt for host Bridget Lancaster.

S26E25 - Petite French Pastries

2026-05-16

Host Bridget Lancaster bakes up delicious Macarons with Raspberry Buttercream for host Julia Collin Davison. And Julia returns the favor by making Gougères for Bridget.

S26E26 - Grilled Flank Steak and Chili Crisp Noodles

2026-05-23

Test cook Joe Gitter fires up the grill and makes Bridget Lancaster a delicious Grilled Flank Steak. Science expert Dan Souza explains why cooking some meat to medium makes them more tender. Equipment expert Adam Ried reviews aluminum foil. And test cook Maggie Zhu makes host Julia Collin Davison Chili Crisp Noodles.

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