America's Test Kitchen
Poulet au vinaigre (chicken with vinegar); meat pounders; French potato tart.
Poulet au vinaigre (chicken with vinegar); meat pounders; French potato tart.
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Sloppy Joes; kitchen sponges; why cookie size matters; chocolate chip cookie ice cream sandwiches.
Roasted whole side of salmon; turmeric; kids' vegetable peelers; emulsions; spring vegetables.
Dan Souza makes Bridget an olive oil cake; Julia and Bridget make baklava at home.
Julia makes oysters Rockefeller, orzo with shrimp, linguini with clams and red curry.
Grilled lobster tail with corn and tomato salad; washboard cookies; fresh peaches and cream.
Julia makes pan-seared strip steak with persillade sauce and a simple salad.
Baked Alaska; ice cream machines; the science of insulation in baked Alaska; offset spatulas.
Julia and Bridget make Beef Wellington; Jack talks all about domestic caviar
Korean marinated beef; a primer on sesame products; kimchi bokkeumbap (kimchi fried rice).
Perfect fried eggs; egg-cooking essentials; cold-brew iced coffee; fluffy yeasted waffles.
Pork, fennel and lemon ragù with pappardelle; fontina cheese; pasta with eggplant and tomatoes.
Lan shows us that food sticking to the pan can give us more flavor. We also learn about pan sauces.
Lan teaches us tricks on how to marinate meat, as well as the best ways to cook a steak.
Flat hand-pulled noodles with chili oil vinaigrette; meat cleavers; barbecued spareribs.
Porchetta; ricotta; wine coolers; Parmesan farrotto.
Host Bridget Lancaster shows how to make cheese and tomato lasagna; Jack challenges Julia.
Tuna poke and salmon teriyaki poke; freeze-dried backpacking meals; malasadas.
Vegetarian chili; Kansas City-style barbecue sauce; jalapeno-cheddar scones.
Indoor barbecued ribs; reviewing panini presses; making jalapeño poppers in the air fryer.
Barbecued salmon; cucumber salad; charcoal grill.
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