America's Test Kitchen

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In "America's Test Kitchen From Cook's Illustrated," a team of expert chefs continue to provide viewers with practical recipes and recommendations that they can use to save money, time and effort in the kitchen. With its uniquely scientific flavor, the show uses blind tasting judges, flash animations and laboratory procedures to answer a variety of kitchen questions. Putting everything from pasta and pasta pots, cheese and cheese graters, as well as host Chris Kimball to the test, this series offers surprises that often defy price points and move beyond fancy packaging and brand expectations.

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Episode Description

1

The Best of America's Test Kitchen - Best Weeknight Recipes

2

The Best of America's Test Kitchen - Best Entertaining Recipes

3

The Best of America's Test Kitchen - Best Baking Recipes

4

America's Test Kitchen: Live

Episode Description

1

Tomato Sauces for Pasta

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

2

The Perfect Roast Turkey

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

3

Great Roast Chicken

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?

4

Beef Stew

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

5

Perfect Pork

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?

6

How to Cook Salmon

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

7

Stir Fry Made Easy

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

8

Sunday Dinner

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

9

Cooking Eggs

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

10

Cookie Jar Favorites

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

11

The Perfect All-Purpose Cake

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

12

Holiday Pies

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

13

Crisps, Cobblers, and Gratins

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)
Episode Description

1

Three Pureed Vegetable Soups

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.

2

Pesto, Carbonara and Salad

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.

3

Spaghetti and Meatball Supper

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

4

Pizza Night

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.

5

Simple Sandwiches

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

6

Shrimp Classics

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.

7

Steak Frites

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

8

Fried Chicken and 'Fixens

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

9

Chicken Cutlets 101

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.

10

All-American Cookout

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

11

Middle Eastern Barbeque

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.

12

Fajitas and Margaritas

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

13

Thanksgiving Dinner

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

14

Christmas Dinner

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.

15

Winter Supper

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.

16

Ham, Biscuits, and Greens

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.

17

Muffins and Scones

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

18

Bacon, Eggs, and Homefries

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.

19

French Toast, Waffles, and Breakfast Strata

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.

20

Bar Cookies

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.

21

Two French Tarts

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

22

Diner Pies

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.

23

Apple Pies

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.

24

Peach Pie and Cherry Cobbler

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.

25

Chilled Summer Puddings

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.

26

Chocolate Desserts

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

1

Party Foods

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

2

Hearty Soups

Less is more when it comes to hearty soups.

3

Dressing Up Vegetables

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

4

Bistro Basics

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

5

Steak House Dinners

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.

6

Chinese Takeout

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

7

Chicken in a Flash

Quick and easy chicken dishes.

8

Pasta Classics

We return two classic pasta sauces to their original glory.

9

Pasta Quick and Easy

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

10

Beef Burgundy

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

11

Texas Chili

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

12

American Casseroles

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

13

Pork Chops, Two Ways

Finding flavor in today's leaner pork.

14

Backyard BBQ

Big, juicy, smoky ribs and classic potato salad.

15

Barbecued Salmon

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

16

Thanksgiving from the Grill

Free up your oven and grill a better tasting bird.

17

Holiday Dinner

We turn meat and potatoes into something memorable.

18

Ham Dinners

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

19

Weekend Brunch

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

20

Quick Breads

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

21

Rustic Bread at Home

Hearth-quality bread from a home oven.

22

Cookie Jar Favorites

We take two cookie classics and make them great again.

23

Lemon Meringue Pie

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

24

Shortcake and Cobbler

We perfect two classic summer American desserts.

25

Two Chocolate Cakes

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

26

New York Cheese Cake

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

1

Salad 101

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

2

Summer Tomatoes

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

3

One-Pot Wonders

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

4

East Coast Seafood

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

5

New Orleans Menu

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

6

Freedom from Red Sauce

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

7

Quick Classic Pastas

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

8

Pot Roast

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

9

Maple-Glazed Pork Roast

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

10

Truck Stop Classics

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

11

Chicken in a Skillet

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

12

Chicken in a Pot

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

13

Steak and Potatoes

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

14

Steak Tips

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

15

Stir Fry 101

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

16

Asian Noodles

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

17

Italian Classics

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

18

French Food in a Flash

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

19

Tea Time

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

20

Sunday Brunch

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

21

The Pancake Show

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

22

Cookie Jar Favorites

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

23

Summer Berry Desserts

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

24

Easy Sheet Cakes

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

25

Lemon Cheescake

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

26

Showstopper Desserts

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

1

Appetizers

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

2

Simple Soups

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

3

A Soup Supper

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

4

Regional Classics

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

5

Pork Chops and Gravy

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

6

Two Roast Chickens

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

7

Flash in a Pan

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

8

Family Favorites

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

9

Restaurant Cooking Comes Home

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

10

Texas Rib House

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

11

Grill-Roasted Beef Tenderloin

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

12

New Flavors from the Grill

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

13

Mexican Favorites

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

14

Quick Pasta

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

15

A Passage to India

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

16

Pissaladière

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

17

In an Italian-American Kitchen

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

18

Italian Classics

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

19

Winter Supper

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

20

Bistro Classics

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

21

Ultimate Sticky Buns

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

22

Bake-Sale Favorites

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

23

Holiday Cookies

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

24

There's a Hole in Your Cake

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

25

Pumpkin Cheesecake

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

26

Four-Star Desserts

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
Episode Description

1

Eggs for Brunch

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

2

Tex-Mex Favorites

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

3

South-of-the-Border Soups

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

4

Cooking with Squash

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

5

Dinner on a Dime

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

6

One Skillet Dinners

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

7

More American Classics

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

8

Meat and Potatoes II

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

9

High Roast Chicken Dinner

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

10

Let's Talk Turkey

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

11

Pork Chops and Tenderloins

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

12

Fish Steaks 101

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

13

Seafood Classics

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

14

Italian Classics

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

15

Two Curry Traditions

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

16

Asian Chicken

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

17

Paella Party

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

18

Grilled Pizza

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?

19

Grill Roasted Pork Loin

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

20

Pulled Pork & Cornbread

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

21

Rethinking Barbecued Chicken

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

22

Summer Fruit Desserts

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

23

Deep-Dish Apple Pie

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

24

Cookies

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

25

Old-Fashioned Birthday Cake

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

26

German Chocolate Cake

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
Episode Description

1

Meatloaf Dinner

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

2

Streamlined Chicken Skillet Suppers

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

3

Best Beef Stew

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?

4

Sunday Roast Chicken and Stuffing

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

5

Two Ways with Pork

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?

6

Faster Family Favorites

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

7

Lighter Family Favorites

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

8

Fish and Chips at Home

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

9

Chicken Kiev

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

10

Meat and Potatoes for Company

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

11

Staying in For Chinese Take-Out

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

12

Not Your Average Stir-Fry

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

13

More Tex-Mex Favorites

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?

14

Even More Italian Classics

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

15

Flambé at Home

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?

16

Hearty Eggs for Breakfast

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

17

Summer Cooking

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?

18

Barbecued Brisket and Corn Fritters

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

19

Beer Can Chicken Dinner

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

20

Rainy Day Barbecue

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?

21

Strawberry Cream Cake

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

22

Dark Chocolate Desserts

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

23

Old-Fashioned Chocolate Cake

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

24

Easy Apple Desserts

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

25

Favorite Citrus Desserts

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

26

Lighter Cheesecake

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
Episode Description

1

Easy Skillet Suppers

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

2

Pasta and Tomatoes, Reimagined

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

3

Two Ways with Shrimp

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

4

Rainy Day BBQ Pork Chops

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

5

Four-Cheese Lasagna

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

6

More Chicken in a Skillet

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

7

Italian-American Classics

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

8

Favorite Slow Cooker Classics

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

9

White Chicken Chili Supper

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

10

A New Way with Turkey

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

11

Holiday Beef Tenderloin Dinner

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

12

Kansas City BBQ

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

13

Fish on the Grill

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

14

Grilled Cornish Game Hens

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

15

Drive-In Specials

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

16

Pizza Party

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

17

Bistro Steak Dinner

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

18

French Classics

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

19

Asian Take-Out at Home

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

20

Indian Favorites, Simplified

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

21

Old-Fashioned Breakfast Cakes

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

22

Coffeehouse Treats

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

23

More Cookie Jar Favorites

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)

24

Lemon Layer Cake

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

25

French Apple Tart

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

26

Lightening Up Chocolate Desserts

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
Episode Description

1

The Best Blueberry Pie

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

2

French Classics Reimagined

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

3

Dinner with a Spanish Accent

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

4

The Crunchiest Pork Chops Ever

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

5

Perfecting Pasta Sauces

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

6

Easy Apple Desserts

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

7

One Great Thanksgiving

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

8

Soups of the Day

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

9

Bringing Home Italian Favorites

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

10

Everyone's Favorite Cake

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

11

Resurrecting The Roast Beef Dinner

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

12

South Of The Border Supper

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

13

Lunchtime Specials

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

14

Fish Made Easy

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

15

A Grand, Sweet Finale

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

16

Holiday Ham And Biscuits

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

17

Let's Do Chinese

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

18

Pork on the Grill

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

19

Old Fashioned Snack Cakes

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

20

Backyard Steak and Potatoes

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

21

Grilled Rack of Lamb Dinner

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

22

Four-Star Stuffed Chicken Breasts

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

23

Breadmaking Simplified

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

24

Weeknight Summer Supper

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

25

French Country Cooking

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

26

Puddings—from Simple to Spectacular

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
Episode Description

1

Triple-Chocolate Mousse Cake

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

2

Chicken Classics, Reinvented

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.

3

Best Weekend Breakfast

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

4

Classic Beef Braises

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

5

Two Ways with Pork

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

6

The Cookie Jar

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

7

Saucy Italian Favorites

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

8

Meat and Potatoes for Company

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

9

Rolls and Loaves

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.

10

Egg Dishes With an Accent

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

11

Sensation Skillet Recipes

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

12

An Austrian Supper

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

13

Who Wants Pasta?

Baked Ziti Garlicky Shrimp Pasta Equipment - Cookware Sets

14

An Old-Fashioned Thanksgiving

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

15

Coconut Layer Cake

Coconut Layer Cake Taste Test - Premium Unsalted Butter

16

Salmon—Indoors and Out

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

17

Italian Bread and Sauce

Recipes : Ciabatta Quick Tomato Sauce Equipment Corner : Bowl Scraper

18

Great Glazed Chicken

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

19

Chicken and Rice—Indian-Style

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

20

All-Time Cookie Favorites

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

21

South-of-the-Border Supper

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

22

Best Burgers and Fries

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

23

The Italian Grill

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

24

Classic Asian Appetizers

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

25

Turkey on the Grill

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

26

Old-Fashioned Fruit Desserts

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
Episode Description

1

Old-Fashioned Sunday Dinners

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

2

Desserts with an English Accent

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

3

Tostadas and Empanadas

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)

4

Chewy Brownies and Chocolate Cupcakes

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

5

Italian Comfort Classics

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

6

Fall Favorites

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

7

Seafood in a Skillet

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

8

Coffee Break Sweets

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

9

Dutch Oven Classics

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.

10

Asian Favorites at Home

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

11

Southern Fare Reinvented

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

12

Stuffed Beef Tenderloin

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

13

Sweet Endings

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

14

Weeknight Workhorses

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

15

Thanksgiving Turkey

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

16

Easier Italian Favorites

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

17

Steak Frites

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

18

Shrimp in a Skillet

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

19

Deep Dish Pizza

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.

20

All-American Fruit Desserts

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.

21

Grilled Pork Chops and Ribs

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.

22

Simply Italian

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?

23

Great Grilled Roast Beef

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?

24

Summertime Supper Fare

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.

25

Grilled Steak and Gazpacho

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?

26

Lazy Day Breakfast

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.
Episode Description

1

Simply Chicken

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.

2

Fall Classics

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.

3

Rise and Shine Breakfast

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.

4

Chocolate Torte

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.

5

Pasta, Please

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.

6

A Slow and Easy Thanksgiving

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.

7

A Latin Celebration

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.

8

New York-Style Pizza at Home

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.

9

Shake and Bake Reinvented

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.

10

Here's the Beef

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.

11

Crepes and Croissants

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.

12

Salmon and Sole

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.

13

Soup and Bread From Scratch

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.

14

A Moroccan Feast

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.

15

Vegetarian Pasta Night

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.

16

Cool and Creamy Desserts

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.

17

Backyard Chicken Dinner

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.

18

Slow-Cooker Revolution

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.

19

Mediterranean Specials

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.

20

Cold-Weather Comfort

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.

21

Gnocchi and Panzanella

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.

22

Time to Grill

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.

23

Sweet Summer Endings

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.

24

Southeast Asian Favorites

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.

25

Summertime Supper

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.

26

Bistro-Style Steak and Potatoes

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.
Episode Description

1

Meat and Potatoes à la Francaise

Host Christopher Kimball goes into the test kitchen to update a classic recipe for French-Style Pot-Roasted Pork Loin with test cook Bridget Lancaster. Next, equipment expert Adam Ried reviews knife sets in the Equipment Corner, and test cook Becky Hays shows Chris how to make Potato Casserole with Bacon and Caramelized Onion. And finally, gadget guru Lisa McManus reveals her top pick among mandolines.

2

Great American Classics

Host Christopher Kimball heads into the test kitchen with test cook Bridget Lancaster to uncover the secrets to the ultimate Carrot Layer Cake. Next, equipment expert Adam Ried tests springform pans in the Equipment Corner. And finally, test cook Julia Collin Davison reveals how to make the best Peanut Butter Sandwich Cookies.

3

A Taste of Spain

Host Christopher Kimball goes into the kitchen with test cook Bridget Lancaster to learn the secrets to making perfect Catalan-Style Beef Stew with Mushrooms. Then, tasting expert Jack Bishop challenges Chris to a tasting of spaghetti. Finally, test cook Julia Collin Davison shows Chris how to make classic Spanish-Style Toasted Pasta with Shrimp.

4

Simple & Satisfying Vegetable Mains

Man on the Street John “Doc” Willoughby ventures to New York City to learn about vegetarian cooking from Amanda Cohen at Dirt Candy. Back in the test kitchen, test cook Becky Hays shows host Christopher Kimball how to make a great Mushroom and Leek Galette with Gorgonzola at home. Next, equipment expert Adam Ried reviews his favorite vegetable cleavers in the Equipment Corner. And finally, test cook Bridget Lancaster uncovers the secrets to the ultimate Farmhouse Vegetable and Barley Soup.

5

Pork Chops and Lentil Salad

Test cook Julia Collin Davison uncovers the secrets to perfect Red Wine-Braised Pork Chops. Next, host Christopher Kimball reveals the test kitchen’s best tips for storing, chopping and handling fresh herbs. Then, science expert Guy Crosby explains the science of braising. Next, Chris answers questions from viewers. And finally, test cook Bridget Lancaster shows Chris how to make the best Lentil Salad at home.

6

Ultimate Italian

Man on the Street John “Doc” Willoughby ventures to New York City to learn secrets of homemade pasta from the pros. In the test kitchen, test cook Dan Souza shows host Christopher Kimball how to make Fresh Pasta Without a Machine. Next, tasting expert Jack Bishop challenges Chris to a tasting of Mozzarella Cheese. And finally, test cook Bryan Roof uncovers the secrets to the ultimate Ragu alla Bolognese.

7

Irish Comfort Classics

Host Christopher Kimball heads into the test kitchen with test cook Julia Collin Davison to update a classic recipe for Shepherd’s Pie. Next, gadget guru Lisa McManus reveals her favorite quirky kitchen gadgets. Then, Chris answers questions from viewers. And finally, test cook Bridget Lancaster uncovers the secrets to making New England–Style Home-Corned Beef and Cabbage.

8

Two Ways with Fish

Test cook Bridget Lancaster uncovers the secrets to perfect Poached Fish Fillets with Sherry-Tomato Vinaigrette. Then, science expert Guy Crosby explains the science of poaching in oil. Next, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of oyster crackers. Then, test cook Julia Collin Davison shows Chris how to make foolproof Easy Salmon Cakes at home. And finally, equipment expert Adam Ried reviews oyster knives in the Equipment Corner.

9

Big, Bold Chicken Braises

Test cook Bridget Lancaster updates the recipe for a Silver Palette classic, Chicken Marbella. Then, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of whole roasted chickens. Next, Man on the Street John “Doc” Willoughby learns about authentic Filipino cooking at the Purple Yam in Brooklyn. And finally, Chris heads into the test kitchen with test cook Bryan Roof to make perfect Filipino Chicken Adobo.

10

Spicy Fall Sweets

Test cook Julia Collin Davison shows host Christopher Kimball how to make the best Pumpkin Bread. Then, tasting expert Jack Bishop challenges Chris to a tasting of molasses. Next, science expert Guy Crosby explains the science of baking soda. And finally, test cook Bridget Lancaster uncovers the secrets to perfect Gingersnaps.

11

Company’s Coming

Test cook Julia Collin Davison shows host Christopher Kimball how to make the Best Prime Rib and perfectly Roasted Brussels Sprouts at home. Finally, tasting expert Jack Bishop challenges Chris to a tasting of premium butters.

12

Breakfast Standbys

Man on the Street John “Doc” Willoughby challenges viewers to a blind oatmeal tasting to see if steel-cut really is better than instant. Then, host Christopher Kimball goes into the test kitchen with test cook Bridget Lancaster to learn how to make the best bowl of 10-Minute Steel Cut Oatmeal. Next, equipment expert Adam Ried is in the Equipment Corner reviewing his favorite moka pots, and Chris answers questions from viewers. Finally, test cook Julia Collin Davison uncovers the secrets to making perfect Home Fries.

13

Turkey on the Grill

Test cook Bridget Lancaster shows host Christopher Kimball how to make a Simple Grill-Roasted Turkey and serves it with Cranberry Chutney. Next, Chris reveals the Test Kitchen’s best tips for taking the temperature of a turkey. Then, equipment expert Adam Ried reveals his top pick for All Purpose Cleaners in the Equipment Corner.

14

Chicken Classics, Improved

Test cook Julia Collin Davison shows host Christopher Kimball how to make the ultimate Skillet Chicken Fajitas. Next, tasting expert Jack Bishop challenges Chris to a tasting of tortillas, and test cook Bridget Lancaster uncovers the secrets to the best Classic Chicken Salad. And finally, gadget guru Lisa McManus reviews her favorite new kitchen gadgets.

15

Great Italian Pasta Sauces

Test cook Julia Collin Davison shows host Christopher Kimball how to make perfect Pasta all’Amatriciana. Then, equipment expert Adam Ried reveals his top pick for box graters in the Equipment Corner, and tasting expert Jack Bishop challenges Chris to a tasting of canned whole tomatoes. And finally, test cook Bryan Roof uncovers the secrets to making the best Quick Mushroom Ragu with lots of mushroom flavor.

16

Asian Takeout Favorites

Test cook Julia Collin Davison shows host Christopher Kimball how to make the ultimate Sichuan Stir-Fried Pork in Garlic Sauce. Then, equipment expert Adam Ried reveals his pick among blenders in the Equipment Corner. And finally, test cook Bridget Lancaster uncovers the secrets to making perfect Thai-Style Stir-Fried Noodles with Chicken and Broccolini right at home.

17

Spicing Up the Grill

Test cook Bridget Lancaster uncovers the secrets to making the best Spicy Pork Tacos on the grill. Next, equipment expert Adam Ried reveals his favorite grilling tools in the Equipment Corner, and test cook Julia Collin Davison shows host Chris Kimball how to make perfect Jerk Chicken at home. And finally, gadget guru Lisa McManus reveals her favorite mortar and pestle.

18

Perfecting Summer Classics

Test cook Julia Collin Davison uncovers the secrets to making the best Grilled Steak with New Mexican Chile Rub. Then, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of hot sauces. Next, test cook Becky Hays shows Chris how to make perfect Raspberry Sorbet at home, and science expert Guy Crosby explains the science behind great sorbet. And finally, gadget guru Lisa McManus reveals her favorite ice cream machine and cone maker.

19

Rethinking Seafood Classics

Test cook Bridget Lancaster shows host Christopher Kimball how to make the Best Crab Cakes. Next, tasting expert Jack Bishop challenges Chris to a tasting of crabmeat. Then, test cook Julia Collin Davison uncovers the secrets to perfect Grill-Smoked Salmon with lots of smoke flavor. And finally, gadget guru Lisa McManus reveals her top pick for seafood scissors.

20

Skewered and Wrapped

Test cook Julia Collin Davison shows host Christopher Kimball how to make the best Grilled Beef Satay. Then, equipment expert Adam Ried reviews his top picks for sauté pans in the Equipment Corner. And finally, test cook Becky Hays uncovers the secrets to making quick Chinese Chicken Lettuce Wraps at home.

21

Short Ribs and Chops Hit the Grill

Test cook Julia Collin Davison show host Christopher Kimball how to make Easy Grilled Boneless Pork Chops. Then, equipment expert Adam Ried reveals his top pick for pressure cookers in the Equipment Corner. And finally, test cook Bridget Lancaster shows Chris how to make the best Grill-Roasted Beef Short Ribs, and gadget guru Lisa reviews her favorite knife accessories.

22

Indian Classics Made Easy

Man on the Street John “Doc” Willoughby learns about Indian cuisine from Chef Floyd Cardoz. Then, test cook Becky Hays teaches host Christopher Kimball how to make two classic Indian recipes: Indian Flatbread and Indian-Style Spinach with Fresh Cheese. And finally, equipment expert Adam Ried reveals his top pick for juicers in the Equipment Corner, and gadget guru Lisa McManus reviews some of her favorite kitchen gadgets.

23

Ultimate Grilled Turkey Burgers

Test cook Becky Hays shows host Christopher Kimball how to make the best Juicy Grilled Turkey Burgers. Then, tasting expert Jack Bishop challenges Chris to a tasting of cheddar cheese. Next, gadget guru Lisa McManus reviews Oil Misters. And finally, test cook Bridget Lancaster reveals the secrets to making foolproof Potato Burger Buns.

24

Chili and Stew Go Vegetarian

Host Christopher Kimball travels to Foxy Farms in the Salinas Valley to see where the nation’s produce is grown. Then he heads into the test kitchen with test cook Becky Hays to learn how to make the Best Vegetarian Chili. Next, equipment expert Adam Ried reveals his top pick for vegetable peelers in the Equipment Corner. And finally, test cook Julia Collin Davison reveals the secrets to the ultimate Italian Vegetable Stew.

25

French Sweets, Refined and Rustic

Man on the Street John “Doc” Willoughby heads to the Mast Brothers Chocolate Factory in Brooklyn to learn all about the art of chocolate making. Next, test cook Bridget Lancaster shows host Christopher Kimball how to make perfect Chocolate Truffles at home. Then, tasting expert Jack Bishop challenges Chris to a tasting of cocoa powder. And finally, test cook Julia Collin Davison reveals the secrets to making the best French Apple Cake.

26

Sunday Brunch

Test cook Julia Collin Davison shows host Christopher Kimball how to make foolproof Cinnamon Swirl Bread. Then, gadget guru Lisa McManus reveals her favorite pancake dispenser, and Chris answers questions from viewers. Next, test cook Bridget Lancaster shows Chris how to make perfect Baked Eggs Florentine at home, and science expert Guy Crosby explains the science behind perfect baked eggs.
Episode Description

1

Meat and Potatoes with Panache

Host Christopher Kimball goes into the test kitchen to learn how to create an updated French classic, Modern Beef Burgundy, with test cook Becky Hays. Next, equipment expert Adam Ried reviews potato ricers in the Equipment Corner. Then, test cook Bridget Lancaster shows Chris how to make Braised Red Potatoes with Lemon and Chives. And finally, Chris reveals the science behind potato starch.

2

A Fancy Finale

Test cook Julia Collin Davison shows host Christopher Kimball how to make the ultimate dessert, Chocolate-Espresso Dacquoise. Chris then reveals the science behind egg whites. and finally, Chris answers viewer questions in Letters to the Editor.

3

Three Ways with Eggs

Test cook Julia Collin Davison uncovers the secrets to the best Soft-Cooked Eggs. Then, test cook Bryan Roof shows host Christopher Kimball how to make a Classic Fluffy Omelet. Next, gadget guru Lisa McManus reveals her favorite egg gadgets, and finally, test cook Bridget Lancaster demonstrates how to make Perfect Fried Eggs.

4

A Modern Take on Pizza and Grilled Cheese

Test cook Dan Souza shows host Christopher Kimball how to make a great Thin-Crust Whole-Wheat pizza with Garlic oil, Three cheeses, and Basil at home, and gadget guru Lisa McManus reveals her favorite pizza gadgets. Next, tasting expert Jack Bishop challenges Chris to a tasting of goat cheese. And finally, test cook Bridget Lancaster uncovers the secrets to the Ultimate Grown-Up Grilled Cheese Sandwiches with Cheddar and Shallot.

5

French-Style Dutch Oven Dinners

Test cook Bridget Lancaster uncovers the secrets to French-Style Chicken and Stuffing in a Pot. Then, host Christopher Kimball answers cooking questions in Letters to the Editor. And finally, test cook Julia Collin Davison shows Chris how to make a French- Style Pork Stew at home.

6

From an Italian Bakery

Man on the street Doc Willoughby visits Lakota Bakery in just outside of Boston, to learn all about Florentine lace cookies from a pro. Then, in the test kitchen, test cook Bridget Lancaster shows host Christopher Kimball how to make Florentine Lace Cookies at home. Next, tasting expert Jack Bishop challenges Chris to a tasting of coffee. And finally, test cook Julia Collin Davison uncovers the secrets to the ultimate Almond Biscotti.

7

Salmon and Latkes

Host Christopher Kimball goes into the kitchen with test cook Julia Collin Davison to learn how to make perfect Herb-Crusted Salmon. Next, equipment expert Adam Ried reviews stovetop smokers in the Equipment Corner. And finally, test cook Bridget Lancaster shows Chris how to make the best Crispy Potato Latkes at home.

8

Classic Italian Fare

Test cook Julia Collin Davison uncovers the secrets to the Best Chicken Parmesan. Next, gadget guru Lisa McManus reviews her favorite kitchen gadgets. And finally, test cook Bryan Roof uncovers the secrets to foolproof Pasta alla Norcina.

9

Revisiting Julia Child’s Roast Turkey

Test cook Julia Collin Davison uncovers the secrets to Julia Child's Thanksgiving Turkey and serves it with a perfect recipe for Roasted Root Vegetables. Then, gadget guru Lisa McManus reviews her favorite tools for making turkey.

10

Decadent Desserts

Test cook Julia Collin Davison uncovers the secrets to making the Best Chocolate Tart. Next, gadget guru Lisa McManus reviews a few of her favorite kitchen gadgets. Then, test cook Bridget Lancaster shows host Christopher Kimball how to make the Best Butterscotch Pudding at home.

11

Special-Occasion Roasts

Test cook Julia Collin Davison uncovers the secrets to making the best Pepper-Crusted Beef Tenderloin Roast. Next, equipment expert Adam Ried reveals his top pick for pepper grinders in the Equipment Corner. And finally, test cook Bridget Lancaster shows host Christopher Kimball how to make perfect Roast Butterflied Leg of Lamb with Coriander, Cumin, and Mustard Seeds at home.

12

Let's Start with Soup

Test cook Becky Hays uncovers the secrets to making Wild Rice and Mushroom Soup. Next, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of wild rice. And finally, Chris goes into the kitchen with test cook Bryan Roof to learn how to make Creamy Cauliflower Soup at home.

13

It's Pasta Night

Test cook Becky Hayes reveals the secrets to Foolproof Spaghetti Carbonara. Then, host Christopher Kimball answers cooking questions in Letters to the Editor. Next, host Christopher Kimball explains the science behind proteins in eggs. Then, tasting expert Jack Bishop challenges Chris to a tasting of Jarred Green Olives. And finally, test cook Julia Collin Davison shows Chris how to make the best Summer Pasta Puttanesca.

14

Oatmeal Muffins & Granola

Test cook Dan Souza teaches host Christopher Kimball how to bake the best Oatmeal Muffins. Next, equipment expert Adam Ried reveals his top pick for drip coffee makers in the Equipment Corner. And finally, test cook Becky Hays uncovers the secrets to Almond Granola with Dried Fruit.

15

Hearty Spanish and Italian Soups, Revamped

Test cook Bridget Lancaster shows host Christopher Kimball how to make homemade Italian Wedding Soup. Next, tasting expert Jack Bishop challenges Chris to a tasting of chicken broth. And, finally, test cook Julia Collin Davison reveals the secrets to the ultimate Hearty Spanish-Style Lentil and Chorizo Soup.

16

Great American Sandwiches

Test cook Bridget Lancaster reveals the secrets to making the best Philly Cheesesteaks right at home! Next, gadget guru Lisa McManus shares the test kitchen’s tips for perfect knife sharpening, and equipment expert Adam Ried reveals his top pick for scrub brushes in the Equipment Corner. Then, host Christopher Kimball goes to Red’s Eats in Maine for one of their famous lobster rolls. And finally, in the test kitchen, test cook Julia Collin Davison shows Chris how to make the perfect New England Lobster Roll.

17

At the Seafood Counter

Test cook Bridget Lancaster shows host Christopher Kimball how to make Garlicky Roasted Shrimp with Parsley and Anise at home. Next, equipment expert Adam Ried reveals his top picks for cast-iron skillets and Dutch ovens in the Equipment Corner. And finally, test cook Julia Collin Davison reveals the secrets to making the best Oven-Steamed Mussels.

18

Elegant Brunch Favorites

Man on the street Doc Willoughby visits Hi-Rise Bakery across the river in Cambridge, MA, to learn all about brioche from a pro. Then, in the test kitchen, test cook Bridget Lancaster shows host Christopher Kimball how to make No-Knead Brioche at home. Next, gadget guru Lisa McManus reviews brioche pans and tasting expert Jack Bishop challenges Chris to a tasting of bacon. And finally, test cook Julia Collin Davison shows Chris how to make the ultimate Lemon Ricotta Pancakes.

19

Spiced-Up Cuban Cuisine

Man on the street Doc Willoughby learns about Cuban cuisine from chef Maricel Presilla of Zafra Kitchens in New York. Then, test cook Bridget Lancaster shows host Christopher Kimball how to make a perfect Cuban-Style Picadillo at home. Next, equipment expert Adam Ried reviews tortilla presses in the Equipment Corner. And finally, test cook Julia Collin Davison uncovers the secrets to Cuban Shredded Beef.

20

Best Barbecued Chicken and Cornbread

Test cook Julia Collin Davison shows host Christopher Kimball how to make the ultimate Sweet and Tangy Barbecued Chicken. Next, tasting expert Jack Bishop challenges Chris to a tasting of BBQ sauce. And finally, test cook Bridget Lancaster uncovers the secrets to making Fresh Corn Cornbread.

21

Easy Summer Supper

Test cook Bridget Lancaster shows host Christopher Kimball how to make the best Grilled Lemon Chicken with Rosemary. Next, equipment expert Adam Ried reviews skillets and saucepans in the Equipment Corner. And finally, test cook Julia Collin Davison uncovers the secrets to the ultimate Beets with Lemon and Almonds.

22

Quick and Easy Rib Dinner

Test cook Bridget Lancaster uncovers the secrets to Grilled Glazed Baby Back Ribs. Then, equipment expert Adam Ried reviews charcoal grills in the Equipment Corner. Next, test cook Julia Collin Davison reveals the test kitchen’s tips to perfect Grilled Corn with Basil and Lemon Butter.

23

Summertime Desserts

Test cook Julia Collin Davison uncovers the secrets to making the best Summer Berry Trifle at home. Then, test cook Bridget Lancaster shows host Christopher Kimball how to make the ultimate Fresh Peach Pie.

24

Grilled and Glazed

Test cook Bridget Lancaster shows host Christopher Kimball how to make the best Grilled Glazed Pork Tenderloin Roast. Next, equipment expert Adam Ried reviews inexpensive chef’s knives in the Equipment Corner. And finally, test cook Dan Souza uncovers the secrets to perfect Grilled Glazed Boneless, Skinless Chicken Breasts.

25

Grilling Goes International

Test cook Julia Collin Davison shows host Christopher Kimball how to make a Turkish favorite, Grilled Lamb Kofte, and gadget guru Lisa McManus reveals her favorite skewers. Then, tasting expert Jack Bishop challenges Chris to a tasting of hummus. And finally, test cook Bridget Lancaster uncovers the secrets to making the best Tunisian-Style Grilled Vegetables.

26

Sweet American Classics

Test cook Julia Collin Davison uncovers the secrets to making the ultimate Lemon Chiffon Pie at home. Then, gadget guru Lisa McManus reviews her favorite new coffee gadgets. Finally, test cook Bridget Lancaster shows host Christopher Kimball how to make perfect marbled Blueberry Bundt Cake.
Episode Description

1

Comfort Food Revisited

Test cook Dan Souza uncovers the secrets to the Best Chicken Stew. Next, equipment expert Adam Ried reviews 13 by 9-inch metal baking pans in the Equipment Corner. Then, test cook Bridget Lancaster shows host Christopher Kimball how to make the ultimate Cream Cheese Brownies.

2

Almond Cake and British Scones

Test cook Bridget Lancaster shows host Christopher Kimball how to make the Best Almond Cake. Then tasting expert Jack Bishop challenges Chris to a tasting of supermarket orange juice. And finally, test cook Julia Collin Davison uncovers the secrets to making the ultimate British-Style Currant Scones right at home.

3

Pork Tenderloin Dinner

Test cook Bryan Roof uncovers the secrets to the perfect Broiled Pork Tenderloin. Then equipment expert Adam Ried reviews wine savers in the Equipment Corner. And finally, test cook Julia Collin Davison shows host Christopher Kimball how to make the best Rice and Lentils with Crispy Onions.

4

Beefing Up Mexican Favorites

Test cook Dan Souza shows host Christopher Kimball how to make Mexican-Style Grilled Steak at home. Next, tasting expert Jack Bishop challenges Chris to a tasting of dark chocolate. Then, man on the street Doc Willoughby learns about tacos with chef Alex Stupak of Empellón Cocina. And finally, test cook Julia Collin Davison uncovers the secrets to the ultimate Shredded Beef Tacos.

5

Pasta Rustica

Test cook Bridget Lancaster uncovers the secrets to Rigatoni with Beef and Onion Ragu. Then, equipment expert Adam Ried reviews colanders in the Equipment Corner. Next, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of white beans. And finally, test cook Julia Collin Davison shows Chris how to make perfect Pasta with Pesto, Potatoes, and Green Beans.

6

Sweet on Custard and Cookies

Test cook Julia Collin Davison shows host Christopher Kimball how to make Latin American-style Flan at home. Next, equipment expert Adam Ried reviews cookie presses in the Equipment Corner. And finally, test cook Bridget Lancaster uncovers the secrets to the ultimate Chocolate Crinkle Cookies.

7

Chicken and Rice Get an Upgrade

Host Christopher Kimball goes into the kitchen with test cook Bridget Lancaster to learn how to make Crispy-Skinned Chicken Breasts at home, and tasting expert Jack Bishop challenges Chris to a tasting of jasmine rice. And finally, test cook Julia Collin Davison shows Chris how to make the best Rice and Pasta Pilaf.

8

Seafood Specials

Test cook Julia Collin Davison uncovers the secrets to the best homemade Cioppino. Then, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of fire-roasted tomatoes. Next, gadget guru Lisa McManus uncovers the best seltzer makers. And finally, test cook Bryan Roof shows Chris how to make Shrimp Fra Diavolo at home.

9

Classic Fare with Flair

Test cook Bridget Lancaster reinvents a classic, Cornish Game Hens. Then, equipment expert Adam Ried reviews French presses in the Equipment Corner. And finally, test cook Julia Collin Davison shows host Christopher Kimball how to make a perfect French Apple Tart.

10

Springtime Sweets

Test cook Bridget Lancaster uncovers the secrets to making the ultimate Lemon Pudding Cake. Next, equipment expert Adam Ried reviews stand mixers in the Equipment Corner. Then, test cook Julia Collin Davison shows host Christopher Kimball how to make Fresh Strawberry Mousse.

11

Mahogany Chicken and Asparagus Stir-Fry

Test cook Julia Collin Davison shows host Christopher Kimball how to make Mahogany Chicken Thighs. Next, gadget guru Lisa McManus reviews her favorite kitchen gadgets. And finally, test cook Bridget Lancaster reveals the test kitchen’s secret to perfect Stir-Fried Asparagus with Shiitake Mushrooms.

12

The Italian Vegetarian

Test cook Julia Collin Davison reveals the secrets to making perfect Eggplant Involtini. Next, gadget guru Lisa McManus reviews microwave pasta cookers. Then, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of prosciutto. And finally, test cook Bridget Lancaster shows Chris how to make Fusilli with Ricotta and Spinach.

13

Spa Cuisine Gets a Makeover

Test cook Julia Collin Davison shows host Christopher Kimball how to make Perfect Poached Chicken Breasts. Next, equipment expert Adam Ried reviews mandolines in the Equipment Corner, and gadget guru Lisa McManus reviews kid-friendly knives. Finally, test cook Bridget Lancaster uncovers the secrets to the freshest Carrot-Ginger Soup.

14

Pizza and Cookies Go Gluten-Free

Test cook Julia Collin Davison uncovers the secrets to The Best Gluten-Free Pizza. Then, test cook Dan Souza explains the science of gluten. Next, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of gluten-free spaghetti. And finally, test cook Bridget Lancaster shows Chris how to make Gluten-Free Chocolate Chip Cookies as good as the original!

15

Southeast Asian Specialties

Host Christopher Kimball goes into the kitchen with test cook Bridget Lancaster to learn how to make Vietnamese Beef Pho at home. Next, Chris answers viewers’ questions. And finally, test cook Becky Hays uncovers the secrets to making the best Singapore Noodles.

16

Great Grilled Burgers and Sweet Potato Fries

Man on the street Doc Willoughby visits Tony Maws at Craigie on Main to learn all about burgers from a pro. Then, host Christopher Kimball goes into the kitchen with test cook Bridget Lancaster to learn how to make the Best Grilled Burger at home. Then, test cook Dan Souza demonstrates why you should grind your own burger meat. Next, tasting expert Jack Bishop challenges Chris to a tasting of Swiss Cheese. And finally, test cook Dan Souza uncovers the secrets to making Thick-Cut Sweet Potato Fries.

17

Favorite Ways with the Catch of the Day

Test cook Julia Collin Davison uncovers the secrets to making the perfect Grilled Fish Tacos at home. Then, equipment expert Adam Ried reviews bench scrapers in the Equipment Corner. And finally, test cook Bryan Roof shows Chris how to make the ultimate Sesame-Crusted Salmon with Lemon and Ginger.

18

Dinner in the Mediterranean

Man on the street Doc Willoughby visits Michael Psilakis at Kefi to learn all about Greek cuisine. Then, host Christopher Kimball goes into the kitchen with test cook Bridget Lancaster to learn how to make Grilled Chicken Souvlaki at home. Next, equipment expert Adam Ried reviews mixing bowls in the Equipment Corner, and gad- get guru Lisa McManus reveals her favorite yogurt maker. Finally, test cook Julia Collin Davison shows Chris how to make the ultimate Tabbouleh.

19

Spicing Up the Backyard Barbecue

Test cook Dan Souza shows host Christopher Kimball how to make the best Garlic-Lime Grilled Pork Tenderloin Steaks. Next, equipment expert Adam Ried reviews his favorite grill gadgets. And finally, test cook Becky Hays reveals the secrets to perfect Quinoa Pilaf with Herbs and Lemons.

20

Scallops and Shrimp Hot Off the Grill

Test cook Bridget Lancaster uncovers the secrets to making the ultimate Grilled Bacon-Wrapped Scallops. Then, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of frozen yogurt. Next, gadget guru Lisa McManus reviews her favorite kitchen gadgets. Finally, test cook Julia Collin Davison shows Chris how to make perfect Southern Shrimp Burgers.

21

Introducing Caldo Verde and White Gazpacho

Test cook Julia Collin Davison teaches host Christopher Kimball how to cook a traditional Portuguese Soup, Caldo Verde. Next, gadget guru Lisa McManus reviews her favorite ladles, and finally, test cook Becky Hays reveals the secrets to ultimate Spanish Garlic and Almond Soup.

22

Get a Rise out of Your Eggs

Test cook Dan Souza teaches host Christopher Kimball how to cook the best Pasta Frittata with Sausage and Hot Peppers. Next, Chris answers cooking questions in Letters to the Editor. And finally, test cook Bridget Lancaster updates a classic recipe for Cheese Soufflé.

23

Let's Make Bread

Test cook Julia Collin Davison uncovers the secrets to Easy Sandwich Bread. Next, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of artisanal cream cheese. Next, gadget guru Lisa McManus reviews her favorite kitchen gadgets. And finally, test cook Becky Hays shows Chris how to make the best Zucchini Bread.

24

Two Ways to Unlock Asian Flavor

Test cook Julia Collin Davison shows host Christopher Kimball how to make the best Thai Chicken Curry with Potatoes and Peanuts right at home! Next, tasting expert Jack Bishop challenges Chris to a tasting of five-spice powder. And finally, test cook Bridget Lancaster reveals the secrets to the ultimate Chinese Braised Beef.

25

A Meal to Celebrate Fall

Test cook Bridget Lancaster shows host Christopher Kimball how to make Slow-Roasted Bone-in Pork Rib Roast. Next, equipment expert Adam Ried reveals his top picks for freezer storage bags in the Equipment Corner. Then, gadget guru Lisa McManus reviews her favorite kitchen gadgets. Finally, test cook Dan Souza uncovers the secrets to making the best Roasted Butternut Squash with Browned Butter and Hazelnuts.

26

Baguettes at Home

Test cook Bridget Lancaster shows host Christopher Kimball how to make The Best Baguette at home! Then equipment expert Adam Ried uncovers the essential tools for baking baguette in the Equipment Corner. And finally, test cook Dan Souza explains the science behind carbonation.
Episode Description

1

French Bistro Favorites

Test cook Dan Souza shows host Christopher Kimball how to make a Simple Pot-Au-Feu at home. Next, Chris answers cooking questions in Letters to the Editor. Then, test cook Bridget Lancaster uncovers the secrets to the perfect Raspberry Charlotte.

2

New York Natives

Test cook Julia Collin Davison uncovers the secrets to Foolproof New York Cheesecake. Then, man on the street Doc Willoughby learns about bagels from Philip Romanzi of Bagel Hole in Brooklyn. And finally, test cook Bridget Lancaster shows host Christopher Kimball how to make the ultimate New York Bagels.

3

A Hearty Start to the Day

Host Christopher Kimball goes into the test kitchen with test cook Becky Hays to learn how to make the best Eggs Piperade. Next, test cook Dan Souza uncovers the secrets to making Chocolate Hazelnut Spread at home. Then, tasting expert Jack Bishop challenges Chris to a tasting of maple syrup. Finally, test cook Julia Collin Davison shows Chris how to make the perfect 100 Percent Whole-Wheat Pancakes.

4

A Hearty Fall Feast

Test cook Dan Souza shows host Christopher Kimball how to make the best Roasted Rack of Lamb at home. Next, test cook Julia Collin Davison reveals the test kitchen’s secret to Roasted Brined Turkey. Then, tasting expert Jack Bishop challenges Chris to a tasting of Dijon mustard. Finally, test cook Bridget Lancaster uncovers the secrets to the ultimate Root Vegetable Gratin.

5

Spanish Chicken and Israeli Couscous

Test cook Julia Collin Davison reveals the secrets to making the best Spanish Braised Chicken with Sherry and Saffron. Then, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of Israeli couscous. Finally, test cook Bridget Lancaster shows Chris how to make Simple Israeli Couscous at home.

6

Pass the Pasta

Test cook Julia Collin Davison shows host Christopher Kimball how to make the ultimate Sausage Meatballs and Spaghetti. Then, equipment expert Adam Ried reviews insulated shopping totes in the Equipment Corner. Next, Chris answers cooking questions in Letters to the Editor. Finally, test cook Bridget Lancaster uncovers the secrets to making Tagliatelle with Prosciutto and Peas at home.

7

Chocolate-Caramel Layer Cake

Test cook Bridget Lancaster shows host Christopher Kimball how to make the perfect Chocolate-Caramel Layer Cake. Then, equipment expert Adam Ried reviews ice cream scoops in the Equipment Corner. Finally, gadget guru Lisa McManus uncovers the best large ice cream makers and thermometers.

8

Why Not Add Wine?

Test cook Bridget Lancaster reveals the secrets to making the best Coq au Riesling at home. Next, gadget guru Lisa McManus uncovers the best waiter’s corkscrews. Finally, test cook Julia Collin Davison shows host Christopher Kimball how to make the ultimate Tuscan-Style Beef Stew.

9

Saucing Up Chicken and Roasting Mushrooms

Test cook Bryan Roof shows host Christopher Kimball 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 guru Lisa McManus reviews her favorite kitchen gadgets. Then, Chris answers cooking questions in Letters to the Editor and shares a quick tip about the best way to cook bacon. Finally, test cook Julia Collin Davison uncovers the secrets to the ultimate Roasted Mushrooms with Parmesan and Pine Nuts.

10

Sweet and Spicy Asian Specialties

Man on the street Doc Willoughby visits Joanne Chang at Myers + Chang to learn about shell-on shrimp. Then, test cook Becky Hays shows host Christopher Kimball how to make the best Crispy Salt and Pepper Shrimp at home. Next, tasting expert Jack Bishop challenges Chris to a tasting of Sichuan peppercorns. Finally, test cook Julia Collin Davison reveals the secrets to making Vietnamese-Style Caramel Chicken with Broccoli.

11

A Roast for the Holidays

Host Christopher Kimball goes into the test kitchen with test cook Bridget Lancaster to learn how to make the ultimate Fennel-Coriander Top Sirloin Roast. Next, equipment expert Adam Ried reviews carving boards in the Equipment Corner. Finally, test cook Julia Collin Davison uncovers the secrets to making the crispiest Duck Fat–Roasted Potatoes.

12

Pork and Pears

Test cook Bridget Lancaster reveals the secrets to making the best Milk-Braised Pork Loin. Then, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of apricot preserves. Next, gadget guru Lisa McManus uncovers the best apple corers. Finally, test cook Julia Collin Davison shows Chris how to make the ultimate Roasted Pears with Dried Apricots and Pistachios.

13

Roast Chicken and Potatoes Revisited

Test cook Julia Collin Davison shows host Christopher Kimball how to make the ultimate Slow-Roasted Chicken Parts with Shallot-Garlic Pan Sauce. Then, equipment expert Adam Ried reviews carbon-steel chef’s knives. Finally, test cook Bridget Lancaster uncovers the secrets to the perfect Boiled Potatoes with Black Olive Tapenade.

14

Dinner in Italy

Man on the street Doc Willoughby learns all about Sicilian-style pizza from the Barbati family of L&B Spumoni Gardens in Brooklyn. Then, host Christopher Kimball goes into the test kitchen with test cook Bridget Lancaster to learn how to make the ultimate Thick-Crust Sicilian-Style Pizza at home. Next, test cook Becky Hays uncovers the secrets to Homemade Ricotta Cheese. Finally, test cook Julia Collin Davison shows Chris how to make the best Pasta with Cauliflower, Bacon, and Bread Crumbs.

15

Serving Up Noodles and Rice

Test cook Julia Collin Davison shows host Christopher Kimball how to make the best Japanese-Style Stir-Fried Noodles with Beef at home. Then, equipment expert Adam Ried reviews knife sharpeners in the Equipment Corner. Next, Chris answers cooking questions in Letters to the Editor. Finally, test cook Bridget Lancaster reinvents a classic, Fried Brown Rice with Pork and Shrimp.

16

Italian with Ease

Test cook Julia Collin Davison uncovers the secrets to making Semolina Gnocchi at home. Then, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of balsamic vinegar. Finally, test cook Bridget Lancaster shows Chris how to make the best Italian Sausage with Grapes and Balsamic Vinegar.

17

French Pork Chops and Bisque

Host Christopher Kimball goes into the test kitchen with test cook Bridget Lancaster to learn how to make the best French-Style Pork Chops with Apples and Calvados. Next, tasting expert Jack Bishop challenges Chris to a tasting of Brie. Then, Chris answers cooking questions in Letters to the Editor. Finally, test cook Julia Collin Davison reveals the secrets to making the ultimate Mushroom Bisque.

18

Ultimate Chinese

Test cook Bridget Lancaster shows host Christopher Kimball how to make the ultimate Mu Shu Pork at home. Then, equipment expert Adam Ried reviews rice cookers in the Equipment Corner. Finally, test cook Julia Collin Davison uncovers the secrets to making the best Crispy Orange Beef.

19

Vegetarian Essentials

Host Christopher Kimball goes into the test kitchen with test cook Julia Collin Davison to learn how to make the ultimate Black Bean Burgers at home. Next, tasting expert Jack Bishop challenges Chris to a tasting of vegetable broth. Then, test cook Becky Hays shows Chris 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.

20

Braised to Perfection

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

21

Dinner in Cuba

Man on the street Doc Willoughby learns all about Cuban cuisine at La Carreta in Miami, Florida. Then, host Christopher Kimball goes into the test kitchen with test cook Dan Souza to learn 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 shows Chris how to make the ultimate Mango, Orange, and Jícama Salad.

22

Country Ribs and Corn Muffins

Test cook Bryan Roof uncovers the secrets to making the ultimate Sweet and Tangy Grilled Country-Style Pork Ribs. Then, equipment expert Adam Ried reviews laundry stain removers in the Equipment Corner. Next, host Christopher Kimball answers cooking questions in Letters to the Editor. Finally, test cook Dan Souza shows Chris how to make the best Savory Corn Muffins at home.

23

Pork Kebabs and Steaks Hit the Grill

Test cook Dan Souza shows host Christopher Kimball how to make the Ultimate Charcoal-Grilled Steaks at home. Next, equipment expert Adam Ried reviews steak knives in the Equipment Corner. Then, gadget guru Lisa McManus uncovers the best jar spatulas and jar openers. Finally, test cook Bryan Roof reveals the secrets to making perfect Grilled Pork Kebabs with Hoisin and Five-Spice.

24

Mexican Mole and Drunken Beans

Host Christopher Kimball goes into the test kitchen with test cook Julia Collin Davison to learn how to make the best Chicken Mole Poblano at home. Then, tasting expert Jack Bishop challenges Chris to a tasting of Mexican lagers. Finally, test cook Bridget Lancaster reveals the secrets to making the ultimate Drunken Beans.

25

Grilled Chicken and Salad with a Kick

Test cook Becky Hays shows host Christopher Kimball how to make the perfect Peri Peri Grilled Chicken. Then, equipment expert Adam Ried reviews the latest grill gadgets in the Equipment Corner. Next, Chris answers cooking questions in Letters to the Editor. Finally, test cook Bridget Lancaster uncovers the secrets to making the best Pita Bread Salad with Tomatoes and Cucumber.

26

Revolutionizing Classic Fruit Desserts

Test cook Julia Collin Davison reveals the secrets to making the perfect Strawberry-Rhubarb Pie. Then, equipment expert Adam Ried reviews cold brew coffee makers in the Equipment Corner. Next, gadget guru Lisa McManus uncovers the best tea gadgets. Finally, test cook Dan Souza shows host Christopher Kimball how to make the best Cherry Clafouti.
Episode Description

1

Cast Iron Staples

Hosts Julia Collin Davison and Bridget Lancaster debunk cast iron myths and share the basics for cast iron care. Then, Julia shows Bridget how to make the ultimate Cast Iron Steak. Next, equipment expert Adam Ried reviews paper towel holders in the Equipment Corner. And finally, test cook Dan Souza uncovers the secrets to Crisp Roast Butterflied Chicken with Rosemary and Garlic.

2

Two Modern Stews

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 guru 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.

3

Back to Basics

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.

4

New England Classics

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.

5

Italian Vegetarian

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.

6

Seafood Supper

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.

7

The Ultimate Sticky Buns

Hosts Julia Collin Davison and Bridget Lancaster head into the test kitchen to uncover the secrets to making the ultimate Sticky Buns at home. Next, tasting expert Jack Bishop challenges Bridget to a tasting of Almond Butter. And finally, equipment expert Adam Ried reviews waffle irons in the equipment corner.

8

Hearty One Pot Meals

Host Julia Collin Davison shows host Bridget Lancaster how to make the Best Ground Beef Chili. Next, equipment expert Adam Ried reviews food processors in the Equipment Corner. Finally, test cook Erin McMurrer uncovers the secrets to the ultimate Red Lentil Soup with North African Spices.

9

Outsmarting Thanksgiving

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

10

Korean Feast

Host Julia Collin Davison shows host Bridget Lancaster how to make the ultimate Korean Rice Bowl at home. Then, equipment expert Adam Ried reviews spider skimmers in the equipment corner. Finally, test cook Dan Souza reveals the secrets for making perfect Korean Fried Chicken Wings.

11

Big Easy Favorites

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.

12

Pantry Pastas

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.

13

Refreshing Desserts

Host Bridget Lancaster goes into the test kitchen with test cook Dan Souza to learn how to make the best Ginger Frozen Yogurt at home. Then, equipment expert Adam Ried reviews digital scales in the equipment corner. Next, gadget guru Lisa McManus uncovers the best personal blenders. Finally, test cook Tim Chin shows host Julia Collin Davison how to make perfect Lemon Posset with Berries.

14

Baked Alaska Showstopper

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 guru Lisa McManus shares the best offset spatulas.

15

Italian Chicken

Hosts Julia Collin Davison and Bridget Lancaster go into the test kitchen together to uncover the secrets to Better Chicken Marsala. Next, equipment expert Adam Ried reviews Manual Citrus Juicers in the Equipment Corner. Finally, test cook Erin McMurrer shows Bridget how to make the ultimate Skillet-Roasted Chicken in Lemon Sauce at home.

16

Autumn Desserts

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.

17

Chinese Takeout, Revised

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.

18

Elegant Fall Dinner

Tuscan-style roast pork with garlic and rosemary; wine accessories; and farro salad with asparagus, sugar snap peas and tomatoes.

19

Canning Classics

Strawberry jam; canning tools; and bread and butter pickles.

20

Steak and Veggies

Pan-seared flank steak with mustard-chive butter; carbon steel skillets; and walkaway ratatouille.

21

Mediterranean Grill

Grilled shrimp and vegetable kebabs; and Persian-style rice with golden crust. Also: a tasting of whole-milk Greek yogurt.

22

A Spanish Affair

Grilled paella; paella pans; and patatas bravas.

23

Fast Food Makeovers

Grilled pizza; avocado gadgets; and shredded chicken tacos. Also: a tasting of olive oil.

24

Summer Dinner Party

Grill-roasted beef tenderloin; gas grills; pie carriers; and pear-walnut upside-down cake.

25

Summer Pork Supper

Smoked pork loin with dried-fruit chutney; grill gadgets; and sweet potato soup.

26

Comfort Classics

The Season 17 finale features roast chicken with root vegetables; and almost no-knead sourdough bread.