
America's Test Kitchen
In this episode we keep things simple with raw tomato and asparagus-based pasta sauce.

In this episode we keep things simple with raw tomato and asparagus-based pasta sauce.

What could be better than chicken-fried steak with cream gravy and real coconut cream pie?

Summer berry pie; berry gratin with lemon sabayon; ice cream makers; whipped cream.

We create tasty versions of two Tex-Mex favorites: chicken fajitas and huevos rancheros.

We walk you through preparing intimidating traditional French seafood dishes like Fish Meunière.

We wanted a chili that would be hearty, heavy on the meat, and spicy but not overwhelmingly hot.

We point out the best steaks for grilling and how to make perfect mashed potatoes.

What chops to buy and how to cook them to ensure perfectly cooked meat that is crispy and juicy.

We make Grilled Bourbon Steak and Grilled Broccoli with Lemon and Parmesan.

Making sticky buns at home; water roux; almond butter; reviewing waffle irons.

Pupusas with curtido; soda makers; fried yuca.

Crumb-crusted rack of lamb; electric knives; Brussels sprout gratin.

Triple Berry Slab Pie with Ginger Lemon Streusel, Chocolate-Cherry Pie Pops; pie baking tools

Goan pork vindaloo; rice cookers; electric can openers; chana masala.

Smoked Fish Tacos, Steak Fajitas; review of chimney starters

Khao man gai; pad gra prow; a visit to Portland, Ore.; history of holy basil.

Dan teaches us about asparagus. Ashley makes easy fettuccine alfredo. Kevin & Jeffery cook Gen. Tso’s chicken.

Cast iron baked chicken; a tasting of hot sauce; blueberry cornbread with honey butter.

Chicken Teriyaki, Nikujaga (Beef and Potato Stew); all about potatoes

Gorditas; tortilla presses; New Mexico biscochitos.