
America's Test Kitchen
Upside-down tomato tart; buying tomatoes; the Leidenfrost Effect; hearty Greek salad.

Upside-down tomato tart; buying tomatoes; the Leidenfrost Effect; hearty Greek salad.

Braciole; angel hair pasta; scrub brushes; pasta with burst cherry tomato sauce and caper crumbs.

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

Crispy fish sandwiches with tartar sauce; pepper mills; horseradish tasting; handling extra fry oil.

Roasted beef chuck roast with horseradish parsley sauce; medicinal uses for horseradish; timers.

Stir-Fried Beef and Gai Lan, Congee; review of bamboo steamers

Christie's minimal-flour sourdough starter; Dan and Donal Skehan's Irish Soda Bread; Magdalena's cherry cobble

Korean rice bowl; spider skimmers; Korean fried chicken wings.

Yeasted doughnuts; vegan chocolate ice cream tasting; banana muffins with coconut and macadamia.

Lan shows us that food sticking to the pan can give us more flavor; we also learn about pan sauces.

Tuscan white bean and escarole soup; buying extra-virgin olive oil; Italian flatbreads.

Bryan Roof shares his version of sinigang; the backstory of the food incubator La Cocina.

Beef top loin roast with potatoes; metal spatulas; chopped carrot salad with fennel and orange.

Deviled pork chops; a tasting of dark chocolate chips; oven mitts for children.

Dan reveals the key to fresh strawberry flavor; Hannah and Lisa review gear for barbecues.

Pan-seared shrimp with peanuts, black pepper and lime; petty and utility knives; shrimp risotto.

Grilled Boneless Beef Short Ribs, Briam; tasting of goat cheese

Lan shows how to keep meat crispy when frying; she also teaches how to make fried potatoes.

Wellesley fudge cake; immersion blenders; chicken and pastry.

Fougasse; automatic hand soap dispenser; Provencal vegetable soup.