America's Test Kitchen
We take our restaurant favorites, Crab Towers and Flambéed Lobster, and show you how to make them at home.
We take our restaurant favorites, Crab Towers and Flambéed Lobster, and show you how to make them at home.
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Crispy chicken schnitzel; cooking thermometers; Swiss potato rösti.
Black bean chili; jalapeño-cheddar scones; salad with orange vinaigrette; slow-cooker flan.
Chilled tomato soup; cheese straws; crab cakes; watermelon salad; raspberry pistachio buckles.
Stuffed portabello mushrooms; lemon and basil pasta; apple and radicchio salad; almond cake.
Pasta Cacio e Uova, Orecchiette with Broccoli Rabe and Sausage; chef’s knives under $75.
Boston cream pie; silicone spatulas; chocolate sheet cake with milk chocolate frosting.
Corned beef with vegetables; sherry vinegar; salt diffusion and nitrates; snickerdoodles.
Lan teaches us tricks on how to marinate meat, as well as the best ways to cook a steak.
Lan shows us that food sticking to the pan can give us more flavor. We also learn about pan sauces.
Pan-seared strip steaks, beet salad with spiced yogurt and watercress; nonstick-friendly tools.
Test cook Lan Lam makes grilled mojo-marinated skirt steak; the best way to make Peruvian ceviche.
Sous vide prime ribs with mint persillade; vacuum sealers; popovers.
Hawaiian-style fried chicken; reviewing plastic wrap; potato chips; Hawaiian macaroni salad.
Fried chicken wings on the grill; ice packs; supermarket barbecue sauce; grilled pork burgers.
In this episode, however, we develop weeknight versions of lasagna and jambalaya.
Choosing tenderloin; pan sauce; tossing salad; homemade blue cheese dressing.
Two old-fashioned dishes with modern appeal: Boston baked beans and chicken and dumplings.
We create tasty versions of two Tex-Mex favorites: chicken fajitas and huevos rancheros.
We take our restaurant favorites, Crab Towers and Flambéed Lobster, and show you how to make them at home.
In this episode, we set out to develop the ultimate chocolate mousse and chocolate cupcakes.
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