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America's Test Kitchen from Cook's Illustrated
AMERICA'S TEST KITCHEN FROM COOK'S ILLUSTRATED's ensemble of chefs, cooks, testers and tasters, led by ATK's sartorial "editor-in-chef" Christopher Kimball, reveal the best ways to prepare favorite dishes.
Bringing Home Italian Favorites Episode #909 Chicken Saltimbocca - Most recipes for chicken saltimbocca overcomplicate the dish with extraneous ingredients. Julia Collin Davison keeps this Italian dish simple and shows host Christopher Kimball the test kitchen secrets to getting the three key elements -chicken, prosciutto and sage - in balance.Recipe: Tiramisu - Despite tiramisu's simplicity, a lot can go wrong. It can turn out soggy or parched, dense, sickly sweet or fiery with alcohol. Bridget Lancaster reveals the test kitchen's method to making a no-cook, easy tiramisu, with a seamless union of flavors and just the right texture.Tasting Lab: Prosciutto - Tasting expert Jack Bishop leads host Christopher Kimball through a tasting of imported and domestic prosciutto to find out which brands justify the cost.Equipment: Refrigerator Thermometers - Maintaining the proper refrigerator and freezer temperature is essential to keeping food as safe as possible, but does it matter what kind of thermometer you buy? Is one really superior to another? Equipment expert Adam Ried reveals which model the test kitchen cannot live without. Rebroadcast
Tuesday , November, 03, 2009 MPT2
03:30 PM
Bringing Home Italian Favorites Episode #909 Chicken Saltimbocca - Most recipes for chicken saltimbocca overcomplicate the dish with extraneous ingredients. Julia Collin Davison keeps this Italian dish simple and shows host Christopher Kimball the test kitchen secrets to getting the three key elements -chicken, prosciutto and sage - in balance.Recipe: Tiramisu - Despite tiramisu's simplicity, a lot can go wrong. It can turn out soggy or parched, dense, sickly sweet or fiery with alcohol. Bridget Lancaster reveals the test kitchen's method to making a no-cook, easy tiramisu, with a seamless union of flavors and just the right texture.Tasting Lab: Prosciutto - Tasting expert Jack Bishop leads host Christopher Kimball through a tasting of imported and domestic prosciutto to find out which brands justify the cost.Equipment: Refrigerator Thermometers - Maintaining the proper refrigerator and freezer temperature is essential to keeping food as safe as possible, but does it matter what kind of thermometer you buy? Is one really superior to another? Equipment expert Adam Ried reveals which model the test kitchen cannot live without. Rebroadcast
Tuesday , November, 03, 2009 MPT2
Previous Episodes
03:30 PM
Puddings - from Simple to Spectacular Episode #926 Creme Caramel - Julia Collin Davison uncovers the test kitchen secrets to achieving a perfect creme caramel with a creamy and tender custard and mellow flavor that is neither too rich nor too eggy.Stovetop Rice Pudding - Bridget Lancaster shows host Christopher Kimball the test kitchen method to making a straightforward stovetop rice pudding with tender grains of rice in a subtly sweet, milky sauce.Equipment Corner: Electric Kettles - Electric kettles promise to shave minutes off the wait for boiling water and save space on stovetops, too. Adam Ried and Christopher Kimball meet in the Equipment Corner to uncover the three key features that make a great kettle. Rebroadcast
Friday , November, 20, 2009 MPT2
11:30 AM
Puddings - from Simple to Spectacular Episode #926 Creme Caramel - Julia Collin Davison uncovers the test kitchen secrets to achieving a perfect creme caramel with a creamy and tender custard and mellow flavor that is neither too rich nor too eggy.Stovetop Rice Pudding - Bridget Lancaster shows host Christopher Kimball the test kitchen method to making a straightforward stovetop rice pudding with tender grains of rice in a subtly sweet, milky sauce.Equipment Corner: Electric Kettles - Electric kettles promise to shave minutes off the wait for boiling water and save space on stovetops, too. Adam Ried and Christopher Kimball meet in the Equipment Corner to uncover the three key features that make a great kettle. Rebroadcast
Friday , November, 20, 2009 MPT2
03:30 PM
French Country Cooking Episode #925 Daube Provencal - This beef stew from the south of France is country cooking at its best: bold, brash and full-flavored. Julia Collin Davison shows Christopher Kimball how the test kitchen translates the flavors of Provence to an American home kitchen.Meringues - These classic cookies can have a Styrofoam-like texture and a saccharine-sweet flavor. Julia Collin Davison reveals how the test kitchen avoided these pitfalls and makes a glossy and white meringue cookie, with a shatteringly crisp texture.Equipment Corner: Pastry Bags - Pastry chefs can make decorative work like piping perfect meringues or buttercream rosettes look easy, but for the home baker, the test kitchen found the bag itself can make a big difference. Adam Ried reveals the best bag for the job and test cook Yvonne Ruperti demonstrates how to use a pastry bag. Rebroadcast
Thursday , November, 19, 2009 MPT2
11:30 AM
French Country Cooking Episode #925 Daube Provencal - This beef stew from the south of France is country cooking at its best: bold, brash and full-flavored. Julia Collin Davison shows Christopher Kimball how the test kitchen translates the flavors of Provence to an American home kitchen.Meringues - These classic cookies can have a Styrofoam-like texture and a saccharine-sweet flavor. Julia Collin Davison reveals how the test kitchen avoided these pitfalls and makes a glossy and white meringue cookie, with a shatteringly crisp texture.Equipment Corner: Pastry Bags - Pastry chefs can make decorative work like piping perfect meringues or buttercream rosettes look easy, but for the home baker, the test kitchen found the bag itself can make a big difference. Adam Ried reveals the best bag for the job and test cook Yvonne Ruperti demonstrates how to use a pastry bag. Rebroadcast
Thursday , November, 19, 2009 MPT2
03:30 PM
Weeknight Summer Supper Episode #924 Grilled Bone-In Chicken Breasts - Bridget Lancaster shows Christopher Kimball the test kitchen technique to perfectly grilled chicken breasts with tender and succulent meat and golden, crisp skin.Cherry Tomato Salads - Cherry tomatoes taste great but they exude lots of liquid when cut, quickly turning a salad into soup. Bridget Lancaster reveals the test kitchen secrets to achieving a perfect summer salad that delivers a sweet tomato flavor in every bite.Equipment Corner: Solar Cookers - The test kitchen leaves no kitchen gadget untested. Adam Ried explores whether environmentally friendly cookers are really useful.Quick Tip: how to know when your grill is ready Host Christopher Kimball demonstrates the test kitchen technique for gauging grill readiness. Hint: all you need is a slice of bread. Rebroadcast
Wednesday , November, 18, 2009 MPT2
11:30 AM
Weeknight Summer Supper Episode #924 Grilled Bone-In Chicken Breasts - Bridget Lancaster shows Christopher Kimball the test kitchen technique to perfectly grilled chicken breasts with tender and succulent meat and golden, crisp skin.Cherry Tomato Salads - Cherry tomatoes taste great but they exude lots of liquid when cut, quickly turning a salad into soup. Bridget Lancaster reveals the test kitchen secrets to achieving a perfect summer salad that delivers a sweet tomato flavor in every bite.Equipment Corner: Solar Cookers - The test kitchen leaves no kitchen gadget untested. Adam Ried explores whether environmentally friendly cookers are really useful.Quick Tip: how to know when your grill is ready Host Christopher Kimball demonstrates the test kitchen technique for gauging grill readiness. Hint: all you need is a slice of bread. Rebroadcast
Wednesday , November, 18, 2009 MPT2
03:30 PM
Breadmaking, Simplified Episode #923 Almost No Knead Bread - Inspired by the original no-knead bread from the Sullivan St. Bakery, Julia Collin Davison shows Christopher Kimball how the test kitchen upgraded this recipe to yield loaves with deeper flavor and consistent shape and texture every time. Hint: A little kneading is necessary.Soda Bread - Most Americans are familiar with American-style Irish soda bread, which adds eggs, butter and sugar along with caraway seeds, raisins and a multitude of other flavorings to the traditional Irish recipe. Bridget Lancaster shows host Christopher Kimball how to make "Irish" Irish soda bread, a less sweet and easier version.Equipment Corner: Serrated Knives - Do you really need a bread knife, a tomato knife, a sandwich knife and a cake splitter? Adam Ried reveals what features the test kitchen deems necessary in an all-purpose serrated knife.Science Lab: Why does bread need to be kneaded? - Odd Todd and the test kitchen Science Expert, Guy Crosby, examine how kneading works and explain the science of autolyse. Rebroadcast
Tuesday , November, 17, 2009 MPT2
11:30 AM
Breadmaking, Simplified Episode #923 Almost No Knead Bread - Inspired by the original no-knead bread from the Sullivan St. Bakery, Julia Collin Davison shows Christopher Kimball how the test kitchen upgraded this recipe to yield loaves with deeper flavor and consistent shape and texture every time. Hint: A little kneading is necessary.Soda Bread - Most Americans are familiar with American-style Irish soda bread, which adds eggs, butter and sugar along with caraway seeds, raisins and a multitude of other flavorings to the traditional Irish recipe. Bridget Lancaster shows host Christopher Kimball how to make "Irish" Irish soda bread, a less sweet and easier version.Equipment Corner: Serrated Knives - Do you really need a bread knife, a tomato knife, a sandwich knife and a cake splitter? Adam Ried reveals what features the test kitchen deems necessary in an all-purpose serrated knife.Science Lab: Why does bread need to be kneaded? - Odd Todd and the test kitchen Science Expert, Guy Crosby, examine how kneading works and explain the science of autolyse. Rebroadcast
Tuesday , November, 17, 2009 MPT2
03:30 PM
Four-Star Stuffed Chicken Breasts Episode #922 Stuffed Chicken Breast - The French technique of stuffing a chicken breast with forcemeat (forming a ballotine) includes skinning and boning a whole chicken, stuffing the breasts with the leg meat, and then wrapping them in the skin. Becky Hays shows host Christopher Kimball how to achieve the same flavorful package of chicken and filling found in a traditional ballotine, but using a much simpler procedure.Green Beans Amandine - Prepared the right way, this simple dish of tender green beans tossed with crisp, toasted almonds and a light lemon-butter sauce tastes refined. Unfortunately, many recipes yield limp beans swimming in pools of numbingly acidic sauce. Becky Hays shows host Christopher Kimball how the test kitchen revived this simple side dish and achieved the right balance of ingredients.Tasting Lab: Black Pepper - Tasting expert Jack Bishop has host Christopher Kimball tasting black pepper. He also reveals why the simple act of selecting this kitchen staple can make all the difference.Equipment Corner: Meat Pounders - A good meat pounder should produce uniformly thin cutlets without leaving your arm fatigued. Equipment expert Adam Ried reveals to host Christopher Kimball what the test kitchen discovered after hours of pounding, and why design is crucial. Rebroadcast
Monday , November, 16, 2009 MPT2
11:30 AM
Four-Star Stuffed Chicken Breasts Episode #922 Stuffed Chicken Breast - The French technique of stuffing a chicken breast with forcemeat (forming a ballotine) includes skinning and boning a whole chicken, stuffing the breasts with the leg meat, and then wrapping them in the skin. Becky Hays shows host Christopher Kimball how to achieve the same flavorful package of chicken and filling found in a traditional ballotine, but using a much simpler procedure.Green Beans Amandine - Prepared the right way, this simple dish of tender green beans tossed with crisp, toasted almonds and a light lemon-butter sauce tastes refined. Unfortunately, many recipes yield limp beans swimming in pools of numbingly acidic sauce. Becky Hays shows host Christopher Kimball how the test kitchen revived this simple side dish and achieved the right balance of ingredients.Tasting Lab: Black Pepper - Tasting expert Jack Bishop has host Christopher Kimball tasting black pepper. He also reveals why the simple act of selecting this kitchen staple can make all the difference.Equipment Corner: Meat Pounders - A good meat pounder should produce uniformly thin cutlets without leaving your arm fatigued. Equipment expert Adam Ried reveals to host Christopher Kimball what the test kitchen discovered after hours of pounding, and why design is crucial. Rebroadcast
Monday , November, 16, 2009 MPT2
03:30 PM
Grilled Rack of Lamb Dinner Episode #921 Grilled Rack of Lamb - At $30.00 a pound, rack of lamb better taste good. Julia Collin Davison shows host Christopher Kimball the test kitchen secret to making the most of this prime piece of meat on the grill.Summer Vegetable Gratin - Becky Hays shows Christopher Kimball how to make a Provencal-style vegetable gratin and uncovers the key steps to enhancing the fresh, bright flavors of summer vegetables with a golden brown, cheesy topping.Equipment Corner: Broiler-Safe Gratin Dishes - Pyrex is not broiler-safe, a necessary feature for melting cheese in many casseroles. Equipment expert Adam Ried tests broiler-safe baking dishes of similar size to reveal the best model for the home cook. Rebroadcast
Sunday , November, 15, 2009 MPT2
11:30 AM
Grilled Rack of Lamb Dinner Episode #921 Grilled Rack of Lamb - At $30.00 a pound, rack of lamb better taste good. Julia Collin Davison shows host Christopher Kimball the test kitchen secret to making the most of this prime piece of meat on the grill.Summer Vegetable Gratin - Becky Hays shows Christopher Kimball how to make a Provencal-style vegetable gratin and uncovers the key steps to enhancing the fresh, bright flavors of summer vegetables with a golden brown, cheesy topping.Equipment Corner: Broiler-Safe Gratin Dishes - Pyrex is not broiler-safe, a necessary feature for melting cheese in many casseroles. Equipment expert Adam Ried tests broiler-safe baking dishes of similar size to reveal the best model for the home cook. Rebroadcast
Sunday , November, 15, 2009 MPT2
04:30 PM
Weeknight Summer Supper Episode #924 Grilled Bone-In Chicken Breasts - Bridget Lancaster shows Christopher Kimball the test kitchen technique to perfectly grilled chicken breasts with tender and succulent meat and golden, crisp skin.Cherry Tomato Salads - Cherry tomatoes taste great but they exude lots of liquid when cut, quickly turning a salad into soup. Bridget Lancaster reveals the test kitchen secrets to achieving a perfect summer salad that delivers a sweet tomato flavor in every bite.Equipment Corner: Solar Cookers - The test kitchen leaves no kitchen gadget untested. Adam Ried explores whether environmentally friendly cookers are really useful.Quick Tip: how to know when your grill is ready Host Christopher Kimball demonstrates the test kitchen technique for gauging grill readiness. Hint: all you need is a slice of bread.
Saturday , November, 14, 2009 MPT
03:30 PM
Backyard Steak and Potatoes Episode #920 Grilled Flank Steak - So what's wrong with marinating steak in bottled Italian salad dressing? A lot. Julia Collin Davison explains to Christopher Kimball how the test kitchen developed a fresh, Mediterranean-style marinade that boosts flavor without over-tenderizing the meat.Grilled Potatoes - Julia Collin Davison reveals the secrets to achieving potent garlic and rosemary flavors in grilled potatoes without bitterness and charring.Tasting Lab: Premium Steaks - Fancy mail-order Porterhouse steaks can cost 10 times as much as steaks from the supermarket. Are they worth the premium cost? To find out, Jack Bishop makes Christopher Kimball taste grilled prime, dry-aged Porterhouse steaks, plus a choice-grade Porterhouse from the grocery store. Rebroadcast
Saturday , November, 14, 2009 MPT2
11:30 AM
Backyard Steak and Potatoes Episode #920 Grilled Flank Steak - So what's wrong with marinating steak in bottled Italian salad dressing? A lot. Julia Collin Davison explains to Christopher Kimball how the test kitchen developed a fresh, Mediterranean-style marinade that boosts flavor without over-tenderizing the meat.Grilled Potatoes - Julia Collin Davison reveals the secrets to achieving potent garlic and rosemary flavors in grilled potatoes without bitterness and charring.Tasting Lab: Premium Steaks - Fancy mail-order Porterhouse steaks can cost 10 times as much as steaks from the supermarket. Are they worth the premium cost? To find out, Jack Bishop makes Christopher Kimball taste grilled prime, dry-aged Porterhouse steaks, plus a choice-grade Porterhouse from the grocery store. Rebroadcast
Saturday , November, 14, 2009 MPT2
03:30 PM
Old-Fashioned Snack Cakes Episode #919 Oatmeal Cake - Julia Collin Davison reveals the test kitchen's update on the classic oatmeal snack cake - they top moist, fluffy cake with buttery undertones with an icing that features chewy coconut, crunchy nuts and butterscotch-like flavor.Spice Cake - Bridget Lancaster shows host Christopher Kimball the secrets to achieving a moist and substantial spice cake with warm, bold spices that don't overpower and a rich, complementary cream cheese frosting.Equipment Corner: Dry Measuring Cups - materials, shapes, weights and prices. Adam Ried demonstrates what the test kitchen discovered after testing 11 sets of measuring cups. Rebroadcast
Friday , November, 13, 2009 MPT2
11:30 AM
Old-Fashioned Snack Cakes Episode #919 Oatmeal Cake - Julia Collin Davison reveals the test kitchen's update on the classic oatmeal snack cake - they top moist, fluffy cake with buttery undertones with an icing that features chewy coconut, crunchy nuts and butterscotch-like flavor.Spice Cake - Bridget Lancaster shows host Christopher Kimball the secrets to achieving a moist and substantial spice cake with warm, bold spices that don't overpower and a rich, complementary cream cheese frosting.Equipment Corner: Dry Measuring Cups - materials, shapes, weights and prices. Adam Ried demonstrates what the test kitchen discovered after testing 11 sets of measuring cups. Rebroadcast
Friday , November, 13, 2009 MPT2
03:30 PM
Pork on the Grill Episode #918 Grilled Stuffed Pork Loin - Bridget Lancaster grills a center-cut pork loin and uncovers the test kitchen's technique for keeping this cut moist without brining. (The trick is in the stuffing.) Host Christopher Kimball demonstrates the professional method for tying a butcher's knot.Sauteed Spinach - Despite its convenience, cooking turns tender baby spinach into a watery mess Lancaster shows how the test kitchen substitutes baby spinach for bigger, mature flat-leaf spinach in cooking to make a side dish worth eating.Tasting Lab: Bacon - Jack Bishop investigates premium bacon varieties made by hand with old-fashioned curing methods to determine their worthiness. Rebroadcast
Thursday , November, 12, 2009 MPT2
11:30 AM
Pork on the Grill Episode #918 Grilled Stuffed Pork Loin - Bridget Lancaster grills a center-cut pork loin and uncovers the test kitchen's technique for keeping this cut moist without brining. (The trick is in the stuffing.) Host Christopher Kimball demonstrates the professional method for tying a butcher's knot.Sauteed Spinach - Despite its convenience, cooking turns tender baby spinach into a watery mess Lancaster shows how the test kitchen substitutes baby spinach for bigger, mature flat-leaf spinach in cooking to make a side dish worth eating.Tasting Lab: Bacon - Jack Bishop investigates premium bacon varieties made by hand with old-fashioned curing methods to determine their worthiness. Rebroadcast
Thursday , November, 12, 2009 MPT2
03:30 PM
Let's Do Chinese Episode #917 Lo Mein: Pork Stir-Fry with Noodles - Bridget Lancaster reveals to host Christopher Kimball how the test kitchen solved the problem of greasy takeout pork lo mein and demonstrates an easy recipe for making this Chinese favorite at home.Beef and Vegetable Stir-fries - Using the test kitchen technique for making stir-fries without a wok, Julia Collin Davison shows host Christopher Kimball how to consistently produce a great stir-fry at home.Equipment Corner: Rice Cookers - Achieving perfect rice is surprisingly challenging even for an accomplished cook. Rice cookers promise well-cooked rice every time, but they range in price from $15. 00 to $800.00. Adam Ried shows host Christopher Kimball the features needed in a rice cooker and how much home cooks really need to pay. Rebroadcast
Wednesday , November, 11, 2009 MPT2
11:30 AM
Let's Do Chinese Episode #917 Lo Mein: Pork Stir-Fry with Noodles - Bridget Lancaster reveals to host Christopher Kimball how the test kitchen solved the problem of greasy takeout pork lo mein and demonstrates an easy recipe for making this Chinese favorite at home.Beef and Vegetable Stir-fries - Using the test kitchen technique for making stir-fries without a wok, Julia Collin Davison shows host Christopher Kimball how to consistently produce a great stir-fry at home.Equipment Corner: Rice Cookers - Achieving perfect rice is surprisingly challenging even for an accomplished cook. Rice cookers promise well-cooked rice every time, but they range in price from $15. 00 to $800.00. Adam Ried shows host Christopher Kimball the features needed in a rice cooker and how much home cooks really need to pay. Rebroadcast
Wednesday , November, 11, 2009 MPT2
03:30 PM
Holiday Ham and Biscuits Episode #916 Glazed Holiday Ham - Bridget Lancaster makes a moist and tender holiday ham, with a glaze that complements but doesn't overwhelm the meat. Host Christopher Kimball also shares test kitchen tips on buying a ham.Drop Biscuits - Bridget Lancaster makes no-nonsense drop biscuits and uncovers the key steps to keeping these biscuits tender yet simple to make.Tasting Lab: Orange Marmalade - Tasting expert Jack Bishop makes host Christopher Kimball try eight varieties of orange marmalade - and reveals more than one winner.Equipment Corner: Cutting Boards - Buying a cutting board starts with deciding on its material. Equipment expert Adam Ried takes host Christopher Kimball through the test kitchen's discoveries about cutting boards, from wood to plastic to bamboo and more, revealing which surface survived a series of punishing tests to land on top. Rebroadcast
Tuesday , November, 10, 2009 MPT2
11:30 AM
Holiday Ham and Biscuits Episode #916 Glazed Holiday Ham - Bridget Lancaster makes a moist and tender holiday ham, with a glaze that complements but doesn't overwhelm the meat. Host Christopher Kimball also shares test kitchen tips on buying a ham.Drop Biscuits - Bridget Lancaster makes no-nonsense drop biscuits and uncovers the key steps to keeping these biscuits tender yet simple to make.Tasting Lab: Orange Marmalade - Tasting expert Jack Bishop makes host Christopher Kimball try eight varieties of orange marmalade - and reveals more than one winner.Equipment Corner: Cutting Boards - Buying a cutting board starts with deciding on its material. Equipment expert Adam Ried takes host Christopher Kimball through the test kitchen's discoveries about cutting boards, from wood to plastic to bamboo and more, revealing which surface survived a series of punishing tests to land on top. Rebroadcast
Tuesday , November, 10, 2009 MPT2
03:30 PM
A Grand, Sweet Finale Episode #915 Grand Marnier Souffle - Making souffles can intimidate home cooks. Julia Collin Davison takes the fear out of this dessert and shows host Christopher Kimball the test kitchen's foolproof method for making a creamy, rich Grand Marnier souffle.Make-Ahead Chocolate Souffle - Bridget Lancaster shows Christopher Kimball how the test kitchen transformed this showstopper dessert into a practical, make-ahead recipe for the home cook.Equipment: Whisks - Equipment expert Adam Ried demonstrates for host Christopher Kimball why the right whisk matters.Science: Science of Souffles - Odd Todd and the test kitchen Science Expert, Guy Crosby, examine the science behind beating egg whites. Rebroadcast
Monday , November, 09, 2009 MPT2
11:30 AM
A Grand, Sweet Finale Episode #915 Grand Marnier Souffle - Making souffles can intimidate home cooks. Julia Collin Davison takes the fear out of this dessert and shows host Christopher Kimball the test kitchen's foolproof method for making a creamy, rich Grand Marnier souffle.Make-Ahead Chocolate Souffle - Bridget Lancaster shows Christopher Kimball how the test kitchen transformed this showstopper dessert into a practical, make-ahead recipe for the home cook.Equipment: Whisks - Equipment expert Adam Ried demonstrates for host Christopher Kimball why the right whisk matters.Science: Science of Souffles - Odd Todd and the test kitchen Science Expert, Guy Crosby, examine the science behind beating egg whites. Rebroadcast
Monday , November, 09, 2009 MPT2
03:30 PM
Fish Made Easy Episode #914 Poached Salmon - Test Cook James Kenji Alt introduces an alternative method for poaching salmon and shows host Christopher Kimball how the test kitchen produced a recipe for silken, delicately flavored salmon.Crispy Fish Filets - Bridget Lancaster uncovers the test kitchen's secrets to moist and flavorful oven-baked fish fillets coated in a crunchy crust that rival any batter-fried fish.Tips and Techniques: What is White Fish? - Host Christopher Kimball takes a trip to the supermarket to take the mystery out of white fish and reveals tips on how to know when fish is fresh and what to look for when buying fish. Rebroadcast
Sunday , November, 08, 2009 MPT2
11:30 AM
Fish Made Easy Episode #914 Poached Salmon - Test Cook James Kenji Alt introduces an alternative method for poaching salmon and shows host Christopher Kimball how the test kitchen produced a recipe for silken, delicately flavored salmon.Crispy Fish Filets - Bridget Lancaster uncovers the test kitchen's secrets to moist and flavorful oven-baked fish fillets coated in a crunchy crust that rival any batter-fried fish.Tips and Techniques: What is White Fish? - Host Christopher Kimball takes a trip to the supermarket to take the mystery out of white fish and reveals tips on how to know when fish is fresh and what to look for when buying fish. Rebroadcast
Sunday , November, 08, 2009 MPT2
04:30 PM
Breadmaking, Simplified Episode #923 Almost No Knead Bread - Inspired by the original no-knead bread from the Sullivan St. Bakery, Julia Collin Davison shows Christopher Kimball how the test kitchen upgraded this recipe to yield loaves with deeper flavor and consistent shape and texture every time. Hint: A little kneading is necessary.Soda Bread - Most Americans are familiar with American-style Irish soda bread, which adds eggs, butter and sugar along with caraway seeds, raisins and a multitude of other flavorings to the traditional Irish recipe. Bridget Lancaster shows host Christopher Kimball how to make "Irish" Irish soda bread, a less sweet and easier version.Equipment Corner: Serrated Knives - Do you really need a bread knife, a tomato knife, a sandwich knife and a cake splitter? Adam Ried reveals what features the test kitchen deems necessary in an all-purpose serrated knife.Science Lab: Why does bread need to be kneaded? - Odd Todd and the test kitchen Science Expert, Guy Crosby, examine how kneading works and explain the science of autolyse.
Saturday , November, 07, 2009 MPT
03:30 PM
Lunchtime Specials Episode #913 Pizza Bianca - Bridget Lancaster makes pizza bianca, an Italian-style pizza dough with a crisp exterior and a chewy, bubbly middle. She also shows host Christopher Kimball how the test kitchen devised a simple pat-in-the-pan method for the home cook to make this dough.Tomato Soup - Julia Collin Davison reveals the test kitchen's secret to a cream-less tomato soup with good looks, velvety smoothness and a bright tomato taste.Equipment Corner: Digital Scales - The test kitchen recommends weighing baking ingredients. Adam Ried shows host Christopher Kimball what features are important and reveals why a good scale is an essential kitchen item. Rebroadcast
Saturday , November, 07, 2009 MPT2
11:30 AM
Lunchtime Specials Episode #913 Pizza Bianca - Bridget Lancaster makes pizza bianca, an Italian-style pizza dough with a crisp exterior and a chewy, bubbly middle. She also shows host Christopher Kimball how the test kitchen devised a simple pat-in-the-pan method for the home cook to make this dough.Tomato Soup - Julia Collin Davison reveals the test kitchen's secret to a cream-less tomato soup with good looks, velvety smoothness and a bright tomato taste.Equipment Corner: Digital Scales - The test kitchen recommends weighing baking ingredients. Adam Ried shows host Christopher Kimball what features are important and reveals why a good scale is an essential kitchen item. Rebroadcast
Saturday , November, 07, 2009 MPT2
03:30 PM
South-Of-The-Border Supper Episode #912 Enchiladas Verdes - Becky Hays shows host Christopher Kimball how to make restaurant-style enchiladas verdes at home and uncovers the test kitchen secrets to making a Mexican casserole.Tacos - Upscale steak tacos usually get their rich, beefy flavor from the grill, but cooking outdoors isn't always practical. Bridget Lancaster demonstrates how the test kitchen discovered an indoor cooking method for steak tacos as tender, juicy and rich-tasting as the grilled method.Equipment Corner: High Heat Spatulas - Equipment expert Adam Ried reveals the test kitchen's discoveries about high-heat spatulas and the reasons why they love them.Tasting: Hot Salsa - Tasting expert Jack Bishop has host Christopher Kimball taste hot salsa to find out if any jarred supermarket brands live up to the test kitchen's standards. Rebroadcast
Friday , November, 06, 2009 MPT2
11:30 AM
South-Of-The-Border Supper Episode #912 Enchiladas Verdes - Becky Hays shows host Christopher Kimball how to make restaurant-style enchiladas verdes at home and uncovers the test kitchen secrets to making a Mexican casserole.Tacos - Upscale steak tacos usually get their rich, beefy flavor from the grill, but cooking outdoors isn't always practical. Bridget Lancaster demonstrates how the test kitchen discovered an indoor cooking method for steak tacos as tender, juicy and rich-tasting as the grilled method.Equipment Corner: High Heat Spatulas - Equipment expert Adam Ried reveals the test kitchen's discoveries about high-heat spatulas and the reasons why they love them.Tasting: Hot Salsa - Tasting expert Jack Bishop has host Christopher Kimball taste hot salsa to find out if any jarred supermarket brands live up to the test kitchen's standards. Rebroadcast
Friday , November, 06, 2009 MPT2
03:30 PM
Resurrecting The Roast Beef Dinner Episode #911 Inexpensive Roast Beef - After roasting, cheap cuts of beef often turn out tough and dried-out. Host Christopher Kimball provides tips on buying a roast and Julia Collin Davison uncovers the secrets to turning an inexpensive cut into a tender, rosy, beefy-tasting roast worthy of Sunday dinner.Mashed Potatoes with Root Vegetables - Julia Collin Davison proves that root vegetables like carrots, parsnips, turnips and celery root can add earthy and intriguing flavors to mashed potatoes. She also shows host Christopher Kimball the test kitchen's foolproof method to getting the flavor and consistency right.Equipment Corner: Meat Probe Thermometers - Relying on time estimates to tell when a roast is done is a recipe for disaster. Adam Ried takes Christopher Kimball through the test kitchen's testing of meat probe thermometers and reveals why this kitchen gadget is essential to achieving perfectly cooked meat every time.Science Desk: The Science of Salting Beef - Odd Todd and the test kitchen Science Expert, Guy Crosby, uncover the science behind salting meat and how it differs from brining. Rebroadcast
Thursday , November, 05, 2009 MPT2
11:30 AM
Resurrecting The Roast Beef Dinner Episode #911 Inexpensive Roast Beef - After roasting, cheap cuts of beef often turn out tough and dried-out. Host Christopher Kimball provides tips on buying a roast and Julia Collin Davison uncovers the secrets to turning an inexpensive cut into a tender, rosy, beefy-tasting roast worthy of Sunday dinner.Mashed Potatoes with Root Vegetables - Julia Collin Davison proves that root vegetables like carrots, parsnips, turnips and celery root can add earthy and intriguing flavors to mashed potatoes. She also shows host Christopher Kimball the test kitchen's foolproof method to getting the flavor and consistency right.Equipment Corner: Meat Probe Thermometers - Relying on time estimates to tell when a roast is done is a recipe for disaster. Adam Ried takes Christopher Kimball through the test kitchen's testing of meat probe thermometers and reveals why this kitchen gadget is essential to achieving perfectly cooked meat every time.Science Desk: The Science of Salting Beef - Odd Todd and the test kitchen Science Expert, Guy Crosby, uncover the science behind salting meat and how it differs from brining. Rebroadcast
Thursday , November, 05, 2009 MPT2
03:30 PM
Everyone's Favorite Cake Episode #910 Fluffy Yellow Layer Cake with Chocolate Frosting - It's easy to create a supremely fluffy layer cake with additives, but most cakes made from entirely natural ingredients are either unpleasantly dense or too fragile to support layers of frosting. Julia Collin Davison makes an old-fashioned yellow layer cake and reveals the test kitchen's secrets to achieving ethereal texture and tops it with a foolproof chocolate frosting with satiny texture and deep chocolate flavor.Tasting Lab: Dark Chocolate - With dozens of dark chocolate brands to choose from, you can spend hours poring over the cacao percentages and exotic provenances on the labels. You can pay a lot more, too. Tasting expert Jack Bishop and Christopher Kimball meet in the Tasting Lab to determine if spending more for "gourmet" chocolates equal better results.Quick Tip: How to Test Your Oven Temperature - Host Christopher Kimball shares a quick tip for testing oven temperature without an oven thermometer. Rebroadcast
Wednesday , November, 04, 2009 MPT2
11:30 AM
Everyone's Favorite Cake Episode #910 Fluffy Yellow Layer Cake with Chocolate Frosting - It's easy to create a supremely fluffy layer cake with additives, but most cakes made from entirely natural ingredients are either unpleasantly dense or too fragile to support layers of frosting. Julia Collin Davison makes an old-fashioned yellow layer cake and reveals the test kitchen's secrets to achieving ethereal texture and tops it with a foolproof chocolate frosting with satiny texture and deep chocolate flavor.Tasting Lab: Dark Chocolate - With dozens of dark chocolate brands to choose from, you can spend hours poring over the cacao percentages and exotic provenances on the labels. You can pay a lot more, too. Tasting expert Jack Bishop and Christopher Kimball meet in the Tasting Lab to determine if spending more for "gourmet" chocolates equal better results.Quick Tip: How to Test Your Oven Temperature - Host Christopher Kimball shares a quick tip for testing oven temperature without an oven thermometer. Rebroadcast
Wednesday , November, 04, 2009 MPT2
03:30 PM
Bringing Home Italian Favorites Episode #909 Chicken Saltimbocca - Most recipes for chicken saltimbocca overcomplicate the dish with extraneous ingredients. Julia Collin Davison keeps this Italian dish simple and shows host Christopher Kimball the test kitchen secrets to getting the three key elements -chicken, prosciutto and sage - in balance.Recipe: Tiramisu - Despite tiramisu's simplicity, a lot can go wrong. It can turn out soggy or parched, dense, sickly sweet or fiery with alcohol. Bridget Lancaster reveals the test kitchen's method to making a no-cook, easy tiramisu, with a seamless union of flavors and just the right texture.Tasting Lab: Prosciutto - Tasting expert Jack Bishop leads host Christopher Kimball through a tasting of imported and domestic prosciutto to find out which brands justify the cost.Equipment: Refrigerator Thermometers - Maintaining the proper refrigerator and freezer temperature is essential to keeping food as safe as possible, but does it matter what kind of thermometer you buy? Is one really superior to another? Equipment expert Adam Ried reveals which model the test kitchen cannot live without. Rebroadcast
Tuesday , November, 03, 2009 MPT2
11:30 AM
Bringing Home Italian Favorites Episode #909 Chicken Saltimbocca - Most recipes for chicken saltimbocca overcomplicate the dish with extraneous ingredients. Julia Collin Davison keeps this Italian dish simple and shows host Christopher Kimball the test kitchen secrets to getting the three key elements -chicken, prosciutto and sage - in balance.Recipe: Tiramisu - Despite tiramisu's simplicity, a lot can go wrong. It can turn out soggy or parched, dense, sickly sweet or fiery with alcohol. Bridget Lancaster reveals the test kitchen's method to making a no-cook, easy tiramisu, with a seamless union of flavors and just the right texture.Tasting Lab: Prosciutto - Tasting expert Jack Bishop leads host Christopher Kimball through a tasting of imported and domestic prosciutto to find out which brands justify the cost.Equipment: Refrigerator Thermometers - Maintaining the proper refrigerator and freezer temperature is essential to keeping food as safe as possible, but does it matter what kind of thermometer you buy? Is one really superior to another? Equipment expert Adam Ried reveals which model the test kitchen cannot live without. Rebroadcast
Tuesday , November, 03, 2009 MPT2
03:30 PM
Soups of the Day Episode #908 Beef and Vegetable Soup - Bridget Lancaster shows Christopher Kimball how to make beef and vegetable soup in just an hour, without sacrificing the intense flavor of a long-simmered homemade beef stock.Tuscan Bean Soup - Julia Collin Davison reveals how the test kitchen converted a classic Tuscan bean soup into a hearty rustic stew, with creamy, buttery beans and chunks of vegetables combining to create a deeply flavorful one-pot meal.Tips and Techniques: What is a sirloin steak? - With all the choice for steak tips in the supermarket, it takes a meat expert to figure out what to buy. Christopher Kimball visits a local butcher to demystify sirloin steak and steak tips. Rebroadcast
Monday , November, 02, 2009 MPT2
11:30 AM
Soups of the Day Episode #908 Beef and Vegetable Soup - Bridget Lancaster shows Christopher Kimball how to make beef and vegetable soup in just an hour, without sacrificing the intense flavor of a long-simmered homemade beef stock.Tuscan Bean Soup - Julia Collin Davison reveals how the test kitchen converted a classic Tuscan bean soup into a hearty rustic stew, with creamy, buttery beans and chunks of vegetables combining to create a deeply flavorful one-pot meal.Tips and Techniques: What is a sirloin steak? - With all the choice for steak tips in the supermarket, it takes a meat expert to figure out what to buy. Christopher Kimball visits a local butcher to demystify sirloin steak and steak tips. Rebroadcast
Monday , November, 02, 2009 MPT2
03:30 PM
One Great Thanksgiving Episode #907 Herb Roast Turkey - Bridget Lancaster shows host Christopher Kimball the secrets to achieving intensely herbed turkey, with a powerful, aromatic flavor that permeates well beyond the meat's surface. Then, he demonstrates how to carve a turkey the right way.Fluffy Mashed Potatoes - Bridget Lancaster unveils the test kitchen's solution to a mashed potato recipe that allows for more of the prep work to be done in advance, but still delivers a fully smooth mash with robust, earthy potato flavor.Equipment Corner: Potato Ricers - For silky-smooth mashed potatoes, the test kitchen has always recommended a potato ricer - a device that resembles an oversized garlic press. Equipment expert Adam Ried shows demonstrates the differences between models for host Christopher Kimball and reveals the clear winner in this category.Science: The Science of Mashed Potatoes - Odd Todd and the test kitchen Science Expert, Guy Crosby, explain the starches in potatoes and reveal their effects on texture in mashed potatoes. Rebroadcast
Sunday , November, 01, 2009 MPT2
11:30 AM
One Great Thanksgiving Episode #907 Herb Roast Turkey - Bridget Lancaster shows host Christopher Kimball the secrets to achieving intensely herbed turkey, with a powerful, aromatic flavor that permeates well beyond the meat's surface. Then, he demonstrates how to carve a turkey the right way.Fluffy Mashed Potatoes - Bridget Lancaster unveils the test kitchen's solution to a mashed potato recipe that allows for more of the prep work to be done in advance, but still delivers a fully smooth mash with robust, earthy potato flavor.Equipment Corner: Potato Ricers - For silky-smooth mashed potatoes, the test kitchen has always recommended a potato ricer - a device that resembles an oversized garlic press. Equipment expert Adam Ried shows demonstrates the differences between models for host Christopher Kimball and reveals the clear winner in this category.Science: The Science of Mashed Potatoes - Odd Todd and the test kitchen Science Expert, Guy Crosby, explain the starches in potatoes and reveal their effects on texture in mashed potatoes. Rebroadcast
Sunday , November, 01, 2009 MPT2
04:30 PM
Four-Star Stuffed Chicken Breasts Episode #922 Stuffed Chicken Breast - The French technique of stuffing a chicken breast with forcemeat (forming a ballotine) includes skinning and boning a whole chicken, stuffing the breasts with the leg meat, and then wrapping them in the skin. Becky Hays shows host Christopher Kimball how to achieve the same flavorful package of chicken and filling found in a traditional ballotine, but using a much simpler procedure.Green Beans Amandine - Prepared the right way, this simple dish of tender green beans tossed with crisp, toasted almonds and a light lemon-butter sauce tastes refined. Unfortunately, many recipes yield limp beans swimming in pools of numbingly acidic sauce. Becky Hays shows host Christopher Kimball how the test kitchen revived this simple side dish and achieved the right balance of ingredients.Tasting Lab: Black Pepper - Tasting expert Jack Bishop has host Christopher Kimball tasting black pepper. He also reveals why the simple act of selecting this kitchen staple can make all the difference.Equipment Corner: Meat Pounders - A good meat pounder should produce uniformly thin cutlets without leaving your arm fatigued. Equipment expert Adam Ried reveals to host Christopher Kimball what the test kitchen discovered after hours of pounding, and why design is crucial.
Saturday , October, 31, 2009 MPT
03:30 PM
Easy Apple Desserts Episode #906 Skillet Apple Pie - Apple pie isn't really for everyday occasions -making the perfect filling, let alone a top and bottom crust, requires too many steps. Julia Collin Davison shows host Christopher Kimball, a self-proclaimed apple pie expert, a new no-frills approach that converts apple pie to an everyday dessert.Applesauce Cake - Bridget Lancaster shows host Christopher Kimball how to make this simple snack cake with moist and tender texture and plenty of apple flavor.Equipment Corner: Drip Coffee Makers - What's so difficult about making a decent drip coffee maker? Adam Ried and Christopher Kimball meet in the Equipment Corner to discover which automatic drip coffee makers produce a terrific brew and which model rivals a daily trip to Starbucks. Rebroadcast
Saturday , October, 31, 2009 MPT2
11:30 AM
Easy Apple Desserts Episode #906 Skillet Apple Pie - Apple pie isn't really for everyday occasions -making the perfect filling, let alone a top and bottom crust, requires too many steps. Julia Collin Davison shows host Christopher Kimball, a self-proclaimed apple pie expert, a new no-frills approach that converts apple pie to an everyday dessert.Applesauce Cake - Bridget Lancaster shows host Christopher Kimball how to make this simple snack cake with moist and tender texture and plenty of apple flavor.Equipment Corner: Drip Coffee Makers - What's so difficult about making a decent drip coffee maker? Adam Ried and Christopher Kimball meet in the Equipment Corner to discover which automatic drip coffee makers produce a terrific brew and which model rivals a daily trip to Starbucks. Rebroadcast
Saturday , October, 31, 2009 MPT2
03:30 PM
Perfecting Pasta Sauces Episode #905 Italian Meat Sauce - Throwing together browned ground beef, onions, garlic and canned tomatoes for a quick half-hour simmer produces lackluster flavor and meat with the texture of a rubber band. Julia Collin Davison shows host Christopher Kimball how to make a weeknight meat sauce that tastes like it's been simmering all day.Creamy Tomato Sauce - Creamy tomato sauce sounds easy, but getting the right balance and tomato flavor can prove challenging. Bridget Lancaster uncovers the key steps to making a smooth, full-flavored sauce in which the tomatoes and cream complement each other.Tasting: Supermarket Extra-Virgin Olive Oil - You get what you pay for with most supermarket extra-virgin olive oils: bland, bottom-of-the-barrel and boring. Is there a brand worth buying? Tasting expert Jack Bishop shows host Christopher Kimball the right way to taste olive oil and reveals the test kitchen's top choice for supermarket-bought olive oil.Tirade: Canned Tomato Products - With all the choices available, buying canned tomatoes can seem intimidating. Host Christopher Kimball visits the supermarket to demonstrate what to look for, and reveals the test kitchen's winning brands for all types of canned tomatoes. Rebroadcast
Friday , October, 30, 2009 MPT2
11:30 AM
Perfecting Pasta Sauces Episode #905 Italian Meat Sauce - Throwing together browned ground beef, onions, garlic and canned tomatoes for a quick half-hour simmer produces lackluster flavor and meat with the texture of a rubber band. Julia Collin Davison shows host Christopher Kimball how to make a weeknight meat sauce that tastes like it's been simmering all day.Creamy Tomato Sauce - Creamy tomato sauce sounds easy, but getting the right balance and tomato flavor can prove challenging. Bridget Lancaster uncovers the key steps to making a smooth, full-flavored sauce in which the tomatoes and cream complement each other.Tasting: Supermarket Extra-Virgin Olive Oil - You get what you pay for with most supermarket extra-virgin olive oils: bland, bottom-of-the-barrel and boring. Is there a brand worth buying? Tasting expert Jack Bishop shows host Christopher Kimball the right way to taste olive oil and reveals the test kitchen's top choice for supermarket-bought olive oil.Tirade: Canned Tomato Products - With all the choices available, buying canned tomatoes can seem intimidating. Host Christopher Kimball visits the supermarket to demonstrate what to look for, and reveals the test kitchen's winning brands for all types of canned tomatoes. Rebroadcast
Friday , October, 30, 2009 MPT2
03:30 PM
The Crunchiest Pork Chops Ever Episode #904 Crunchy Breaded Pork Chops - The test kitchen found that store-bought breadcrumbs only yielded bland chops with a thin, sandy coating. Julia Collin Davison shows Kimball the keys to achieving juicy, flavorful chops with a crisp, substantial crust that stays on the meat from fork to mouth.Applesauce - Julia Collin Davison perfects this simple recipe and shows Christopher Kimball how to make applesauce with a pure, deep apple flavor and a smooth, pudding-like texture.Tasting Lab: Dijon Mustard - Host Christopher Kimball tastes different Dijon mustards, while Jack Bishop reveals that the greatness of mustard, whether domestic or imported, lies in the balance of ingredients and freshness.Equipment Corner: Nonstick Skillets - Nonstick skillets are a staple in most American kitchens, but can you buy a good pan for under $60? Adam Ried takes Christopher Kimball through a testing of nonstick skillets to find the best performing model that won't break the bank. Rebroadcast
Thursday , October, 29, 2009 MPT2
11:30 AM
The Crunchiest Pork Chops Ever Episode #904 Crunchy Breaded Pork Chops - The test kitchen found that store-bought breadcrumbs only yielded bland chops with a thin, sandy coating. Julia Collin Davison shows Kimball the keys to achieving juicy, flavorful chops with a crisp, substantial crust that stays on the meat from fork to mouth.Applesauce - Julia Collin Davison perfects this simple recipe and shows Christopher Kimball how to make applesauce with a pure, deep apple flavor and a smooth, pudding-like texture.Tasting Lab: Dijon Mustard - Host Christopher Kimball tastes different Dijon mustards, while Jack Bishop reveals that the greatness of mustard, whether domestic or imported, lies in the balance of ingredients and freshness.Equipment Corner: Nonstick Skillets - Nonstick skillets are a staple in most American kitchens, but can you buy a good pan for under $60? Adam Ried takes Christopher Kimball through a testing of nonstick skillets to find the best performing model that won't break the bank. Rebroadcast
Thursday , October, 29, 2009 MPT2
03:30 PM
Dinner with a Latin Accent Episode #903 Arroz con Pollo - Arroz con pollo, or "chicken with rice," runs the gamut from the incredible to the merely edible, depending on how much time and effort put in to it; the best versions tend to be the most time-consuming. Bridget Lancaster shows host Christopher Kimball how to streamline this authentic dish in under an hour without sacrificing great taste.Sizzling Shrimp - Gambas al ajillo - little shrimp sizzling in a pool of olive and garlic - is a tapas restaurant favorite. But making this dish at home can result in shrimp drowning in too much oil and garlic. Julia Collin Davison shows host Christopher Kimball the keys to achieving wonderfully sweet and tender shrimp infused with deep garlic flavor.Equipment Corner: Crazy Kitchen Gadgets - Equipment expert Adam Ried shows host Christopher Kimball the test kitchen's favorite new kitchen gadgets. Even the crazy ones prove useful!Tips and Techniques: Garlic - Host Christopher Kimball discusses how to prepare garlic for cooking. Rebroadcast
Wednesday , October, 28, 2009 MPT2
11:30 AM
Dinner with a Latin Accent Episode #903 Arroz con Pollo - Arroz con pollo, or "chicken with rice," runs the gamut from the incredible to the merely edible, depending on how much time and effort put in to it; the best versions tend to be the most time-consuming. Bridget Lancaster shows host Christopher Kimball how to streamline this authentic dish in under an hour without sacrificing great taste.Sizzling Shrimp - Gambas al ajillo - little shrimp sizzling in a pool of olive and garlic - is a tapas restaurant favorite. But making this dish at home can result in shrimp drowning in too much oil and garlic. Julia Collin Davison shows host Christopher Kimball the keys to achieving wonderfully sweet and tender shrimp infused with deep garlic flavor.Equipment Corner: Crazy Kitchen Gadgets - Equipment expert Adam Ried shows host Christopher Kimball the test kitchen's favorite new kitchen gadgets. Even the crazy ones prove useful!Tips and Techniques: Garlic - Host Christopher Kimball discusses how to prepare garlic for cooking. Rebroadcast
Wednesday , October, 28, 2009 MPT2
03:30 PM
French Classics, Reimagined Episode #902 French Chicken in a Pot - Julia Collin Davison uses a French technique to make chicken in a covered pot and teaches Christopher Kimball the secrets to cooking chicken with tender, succulent meat bursting with concentrated flavor.French Onion Soup - Becky Hays shows host Christopher Kimball how to make an authentic French onion soup at home without spending all day at the stove.Equipment Corner: Mandolines - Equipment Expert Adam Ried and host Christopher Kimball meet in the Equipment Corner to review mandolines and find out which specialty slicer is best suited for the home cook.Tasting Lab: Gruyere Cheese - Tasting expert Jack Bishop has Christopher Kimball taste-test Gruyere cheeses. Can Kimball tell the difference between the pricey imported brands and domestic cheeses? Which brand will the test kitchen recommend? Rebroadcast
Tuesday , October, 27, 2009 MPT2
11:30 AM
French Classics, Reimagined Episode #902 French Chicken in a Pot - Julia Collin Davison uses a French technique to make chicken in a covered pot and teaches Christopher Kimball the secrets to cooking chicken with tender, succulent meat bursting with concentrated flavor.French Onion Soup - Becky Hays shows host Christopher Kimball how to make an authentic French onion soup at home without spending all day at the stove.Equipment Corner: Mandolines - Equipment Expert Adam Ried and host Christopher Kimball meet in the Equipment Corner to review mandolines and find out which specialty slicer is best suited for the home cook.Tasting Lab: Gruyere Cheese - Tasting expert Jack Bishop has Christopher Kimball taste-test Gruyere cheeses. Can Kimball tell the difference between the pricey imported brands and domestic cheeses? Which brand will the test kitchen recommend? Rebroadcast
Tuesday , October, 27, 2009 MPT2
03:30 PM
The Best Blueberry Pie Episode #901 Foolproof Pie Dough - Pie dough can easily go wrong: crusts can turn dry and crumbly, flaky but leathery, or tender, but without flakes. Bridget Lancaster uncovers the test kitchen's secret to a foolproof pie dough recipe that bakes up tender and flaky every single time. Then, Christopher Kimball demonstrates how to roll out pie dough, the right way.Blueberry Pie - Bridget Lancaster shows host Christopher Kimball how to make a blueberry pie filling that is firm and full of fresh, bright flavor and still-plump berries.Equipment Corner: Baking Sheets - Equipment expert Adam Ried discusses baking sheets with host Christopher Kimball and proves this kitchen essential is a must-have for every home cook.Science: Pie Pastry - Odd Todd and the test kitchen Science Expert, Guy Crosby, examine the secrets to foolproof pie pastry. Rebroadcast
Monday , October, 26, 2009 MPT2
11:30 AM
The Best Blueberry Pie Episode #901 Foolproof Pie Dough - Pie dough can easily go wrong: crusts can turn dry and crumbly, flaky but leathery, or tender, but without flakes. Bridget Lancaster uncovers the test kitchen's secret to a foolproof pie dough recipe that bakes up tender and flaky every single time. Then, Christopher Kimball demonstrates how to roll out pie dough, the right way.Blueberry Pie - Bridget Lancaster shows host Christopher Kimball how to make a blueberry pie filling that is firm and full of fresh, bright flavor and still-plump berries.Equipment Corner: Baking Sheets - Equipment expert Adam Ried discusses baking sheets with host Christopher Kimball and proves this kitchen essential is a must-have for every home cook.Science: Pie Pastry - Odd Todd and the test kitchen Science Expert, Guy Crosby, examine the secrets to foolproof pie pastry. Rebroadcast
Monday , October, 26, 2009 MPT2
03:30 PM
Favorite Slow-Cooker Stews Episode #826 The ATK team prepares a hearty meal of beef Burgundy and beer-braised short ribs. Equipment test: slow cookers. Rebroadcast
Sunday , October, 25, 2009 MPT2
11:30 AM
Favorite Slow-Cooker Stews Episode #826 The ATK team prepares a hearty meal of beef Burgundy and beer-braised short ribs. Equipment test: slow cookers. Rebroadcast
Sunday , October, 25, 2009 MPT2
04:30 PM
Grilled Rack of Lamb Dinner Episode #921 Grilled Rack of Lamb - At $30.00 a pound, rack of lamb better taste good. Julia Collin Davison shows host Christopher Kimball the test kitchen secret to making the most of this prime piece of meat on the grill.Summer Vegetable Gratin - Becky Hays shows Christopher Kimball how to make a Provencal-style vegetable gratin and uncovers the key steps to enhancing the fresh, bright flavors of summer vegetables with a golden brown, cheesy topping.Equipment Corner: Broiler-Safe Gratin Dishes - Pyrex is not broiler-safe, a necessary feature for melting cheese in many casseroles. Equipment expert Adam Ried tests broiler-safe baking dishes of similar size to reveal the best model for the home cook.
Saturday , October, 24, 2009 MPT
03:30 PM
Drive-In Specials Episode #825 In their Test Kitchen, Kimball and his team recreate classic drive-in movie theater food: well-done hamburgers on a charcoal grill and oven-fried onion rings. Taste test: cheddar cheese. Science segment: dry hamburgers. Rebroadcast
Saturday , October, 24, 2009 MPT2
11:30 AM
Drive-In Specials Episode #825 In their Test Kitchen, Kimball and his team recreate classic drive-in movie theater food: well-done hamburgers on a charcoal grill and oven-fried onion rings. Taste test: cheddar cheese. Science segment: dry hamburgers. Rebroadcast
Saturday , October, 24, 2009 MPT2
03:30 PM
Shrimp Two Ways Episode #824 The America's Test Kitchen crew doubles their fun with recipes for garlicky shrimp with bread crumbs and shrimp salad. Taste test: canned tuna. Equipment test: kitchen timers. Rebroadcast
Friday , October, 23, 2009 MPT2
11:30 AM
Shrimp Two Ways Episode #824 The America's Test Kitchen crew doubles their fun with recipes for garlicky shrimp with bread crumbs and shrimp salad. Taste test: canned tuna. Equipment test: kitchen timers. Rebroadcast
Friday , October, 23, 2009 MPT2
03:30 PM
Four-Cheese Lasagna Episode #823 Kimball and the ATK crew serve a cheese-lover's lasagna with a spicy salad topped with mustard and balsamic vinegar. Taste test: balsamic vinegar. Equipment test: box graters. Rebroadcast
Thursday , October, 22, 2009 MPT2
11:30 AM
Four-Cheese Lasagna Episode #823 Kimball and the ATK crew serve a cheese-lover's lasagna with a spicy salad topped with mustard and balsamic vinegar. Taste test: balsamic vinegar. Equipment test: box graters. Rebroadcast
Thursday , October, 22, 2009 MPT2
03:30 PM
Easy Skillet Suppers Episode #822 The ATK team cooks up two delicious one-pot recipes: skillet-baked ziti and skillet beef Stroganoff. Taste test: olive oil. Equipment test: can openers. Rebroadcast
Wednesday , October, 21, 2009 MPT2
11:30 AM
Easy Skillet Suppers Episode #822 The ATK team cooks up two delicious one-pot recipes: skillet-baked ziti and skillet beef Stroganoff. Taste test: olive oil. Equipment test: can openers. Rebroadcast
Wednesday , October, 21, 2009 MPT2
03:30 PM
Grilled Cornish Hens Episode #821 Impress guests with grill-roasted Cornish game hens and rice salad with oranges, olives and almonds. Taste test: basmati rice. Equipment test: chimney starters. Rebroadcast
Tuesday , October, 20, 2009 MPT2
11:30 AM
Grilled Cornish Hens Episode #821 Impress guests with grill-roasted Cornish game hens and rice salad with oranges, olives and almonds. Taste test: basmati rice. Equipment test: chimney starters. Rebroadcast
Tuesday , October, 20, 2009 MPT2
03:30 PM
Indian Favorites Simplified Episode #820 The ATK team shows viewers how to make Indian food at home with easy-to-follow recipes for Indian-style curry with potatoes, cauliflower, peas and chickpeas, and chicken tikka masala. Taste test: canned tomatoes. Rebroadcast
Monday , October, 19, 2009 MPT2
11:30 AM
Indian Favorites Simplified Episode #820 The ATK team shows viewers how to make Indian food at home with easy-to-follow recipes for Indian-style curry with potatoes, cauliflower, peas and chickpeas, and chicken tikka masala. Taste test: canned tomatoes. Rebroadcast
Monday , October, 19, 2009 MPT2
03:30 PM
Fish on the Grill Episode #819 Kimball and his crew fire up the grill to make delicious charcoal-grilled blackened red snapper and glazed grilled salmon. Equipment test: grill mitts. Rebroadcast
Friday , October, 16, 2009 MPT2
11:30 AM
Fish on the Grill Episode #819 Kimball and his crew fire up the grill to make delicious charcoal-grilled blackened red snapper and glazed grilled salmon. Equipment test: grill mitts. Rebroadcast
Friday , October, 16, 2009 MPT2
03:30 PM
Lightening Up Chocolate Desserts Episode #818 The America's Test Kitchen team demonstrates guilt-free recipes to indulge any chocolate craving, including low-fat chocolate mousse and low-fat chocolate brownies. Taste test: vanilla ice cream. Rebroadcast
Thursday , October, 15, 2009 MPT2
11:30 AM
Lightening Up Chocolate Desserts Episode #818 The America's Test Kitchen team demonstrates guilt-free recipes to indulge any chocolate craving, including low-fat chocolate mousse and low-fat chocolate brownies. Taste test: vanilla ice cream. Rebroadcast
Thursday , October, 15, 2009 MPT2
03:30 PM
Bistro Steak Dinner Episode #817 Recipes for pan-seared thick-cut steaks and garlic and olive oil mashed potatoes will transform any kitchen into a bistro. Equipment test: slotted spoons. Science segment: thick steaks. Rebroadcast
Wednesday , October, 14, 2009 MPT2
11:30 AM
Bistro Steak Dinner Episode #817 Recipes for pan-seared thick-cut steaks and garlic and olive oil mashed potatoes will transform any kitchen into a bistro. Equipment test: slotted spoons. Science segment: thick steaks. Rebroadcast
Wednesday , October, 14, 2009 MPT2
03:30 PM
Old-Fashioned Breakfast Cakes Episode #816 In the Test Kitchen, Kimball and his team create New York-style crumb cake and blueberry boy bait, a Yankee-style coffee cake. Taste test: hot cocoa. Equipment test: cake pans. Rebroadcast
Tuesday , October, 13, 2009 MPT2
11:30 AM
Old-Fashioned Breakfast Cakes Episode #816 In the Test Kitchen, Kimball and his team create New York-style crumb cake and blueberry boy bait, a Yankee-style coffee cake. Taste test: hot cocoa. Equipment test: cake pans. Rebroadcast
Tuesday , October, 13, 2009 MPT2
03:30 PM
Pizza Party Episode #815 Host a pizza party with ATK recipes for pepperoni pan pizza and antipasto pasta salad. Taste test: frozen pizza. Equipment test: toaster ovens. Rebroadcast
Monday , October, 12, 2009 MPT2
11:30 AM
Pizza Party Episode #815 Host a pizza party with ATK recipes for pepperoni pan pizza and antipasto pasta salad. Taste test: frozen pizza. Equipment test: toaster ovens. Rebroadcast
Monday , October, 12, 2009 MPT2
03:30 PM
Chicken in a Skillet Episode #814 Weeknight dinners are a snap with Parmesan-crusted chicken breasts and pan-roasted chicken with crispy potatoes. Equipment test: kitchen thermometers. Rebroadcast
Sunday , October, 11, 2009 MPT2
11:30 AM
Chicken in a Skillet Episode #814 Weeknight dinners are a snap with Parmesan-crusted chicken breasts and pan-roasted chicken with crispy potatoes. Equipment test: kitchen thermometers. Rebroadcast
Sunday , October, 11, 2009 MPT2
04:30 PM
Backyard Steak and Potatoes Episode #920 Grilled Flank Steak - So what's wrong with marinating steak in bottled Italian salad dressing? A lot. Julia Collin Davison explains to Christopher Kimball how the test kitchen developed a fresh, Mediterranean-style marinade that boosts flavor without over-tenderizing the meat.Grilled Potatoes - Julia Collin Davison reveals the secrets to achieving potent garlic and rosemary flavors in grilled potatoes without bitterness and charring.Tasting Lab: Premium Steaks - Fancy mail-order Porterhouse steaks can cost 10 times as much as steaks from the supermarket. Are they worth the premium cost? To find out, Jack Bishop makes Christopher Kimball taste grilled prime, dry-aged Porterhouse steaks, plus a choice-grade Porterhouse from the grocery store.
Saturday , October, 10, 2009 MPT
03:30 PM
French Apple Tart Episode #813 Kimball and the Test Kitchen crew prepare a delicious French apple tart complete with the perfect crust. Equipment test: baking equipment. Science segment: flour. Rebroadcast
Saturday , October, 10, 2009 MPT2
11:30 AM
French Apple Tart Episode #813 Kimball and the Test Kitchen crew prepare a delicious French apple tart complete with the perfect crust. Equipment test: baking equipment. Science segment: flour. Rebroadcast
Saturday , October, 10, 2009 MPT2
03:30 PM
White Chicken Chili and Corn Bread Episode #812 Recipes for white chicken chili and corn bread will satisfy hungry diners on a cold night. Taste test: tortilla chips. Equipment test: cast-iron skillets. Rebroadcast
Friday , October, 09, 2009 MPT2
11:30 AM
White Chicken Chili and Corn Bread Episode #812 Recipes for white chicken chili and corn bread will satisfy hungry diners on a cold night. Taste test: tortilla chips. Equipment test: cast-iron skillets. Rebroadcast
Friday , October, 09, 2009 MPT2
03:30 PM
Salted Turkey and Green Beans Episode #811 A surprising ingredient delivers delicious flavor in the Test Kitchen recipe for roast salted turkey served with a side of roasted green beans. Taste test: turkey. Equipment test: roasting pans. Rebroadcast
Thursday , October, 08, 2009 MPT2
11:30 AM
Salted Turkey and Green Beans Episode #811 A surprising ingredient delivers delicious flavor in the Test Kitchen recipe for roast salted turkey served with a side of roasted green beans. Taste test: turkey. Equipment test: roasting pans. Rebroadcast
Thursday , October, 08, 2009 MPT2
03:30 PM
Pasta and Tomatoes Reimagined Episode #810 Kimball and crew prepare a dinner of penne with vodka sauce and pasta Caprese. Taste test: penne. Equipment test: stock pot. Rebroadcast
Wednesday , October, 07, 2009 MPT2
11:30 AM
Pasta and Tomatoes Reimagined Episode #810 Kimball and crew prepare a dinner of penne with vodka sauce and pasta Caprese. Taste test: penne. Equipment test: stock pot. Rebroadcast
Wednesday , October, 07, 2009 MPT2
03:30 PM
Holiday Beef Tenderloin Dinner Episode #809 Foolproof recipes for roast beef tenderloin with caramelized onions and mushroom stuffing and creamy mashed potatoes ensure success for the home chef. Equipment test: knife sharpeners. Rebroadcast
Tuesday , October, 06, 2009 MPT2
11:30 AM
Holiday Beef Tenderloin Dinner Episode #809 Foolproof recipes for roast beef tenderloin with caramelized onions and mushroom stuffing and creamy mashed potatoes ensure success for the home chef. Equipment test: knife sharpeners. Rebroadcast
Tuesday , October, 06, 2009 MPT2
03:30 PM
Asian Take-Out at Home Episode #808 The Test Kitchen delivers quick and enticing Thai-style chicken soup and stir-fried portabellas with ginger-oyster sauce. Taste test: soy sauce. Equipment test: ladles. Rebroadcast
Monday , October, 05, 2009 MPT2
11:30 AM
Asian Take-Out at Home Episode #808 The Test Kitchen delivers quick and enticing Thai-style chicken soup and stir-fried portabellas with ginger-oyster sauce. Taste test: soy sauce. Equipment test: ladles. Rebroadcast
Monday , October, 05, 2009 MPT2
03:30 PM
Coffeehouse Treats Episode #807 Take a coffee break with ATK's tempting blueberry scones and bran muffins. Taste test: strawberry preserves. Equipment test: coffee mugs. Rebroadcast
Sunday , October, 04, 2009 MPT2
11:30 AM
Coffeehouse Treats Episode #807 Take a coffee break with ATK's tempting blueberry scones and bran muffins. Taste test: strawberry preserves. Equipment test: coffee mugs. Rebroadcast
Sunday , October, 04, 2009 MPT2
03:30 PM
French Classics Episode #806 Rigorously tested ATK recipes for coq au vin and chocolate pots de creme vicariously transport viewers to the bistros of Paris. Equipment test: Dutch ovens. Science segment: cooking with alcohol. Rebroadcast
Saturday , October, 03, 2009 MPT2
11:30 AM
French Classics Episode #806 Rigorously tested ATK recipes for coq au vin and chocolate pots de creme vicariously transport viewers to the bistros of Paris. Equipment test: Dutch ovens. Science segment: cooking with alcohol. Rebroadcast
Saturday , October, 03, 2009 MPT2
03:30 PM
Kansas City Barbecue Episode #805 Sticky ribs and beans bring Kansas City-style barbecue into the Test Kitchen. Taste test: pickles. Equipment test: grill thermometers. Rebroadcast
Friday , October, 02, 2009 MPT2
11:30 AM
Kansas City Barbecue Episode #805 Sticky ribs and beans bring Kansas City-style barbecue into the Test Kitchen. Taste test: pickles. Equipment test: grill thermometers. Rebroadcast
Friday , October, 02, 2009 MPT2
03:30 PM
Cookie Jar Favorites Episode #804 The America's Test Kitchen team reveals the best recipes for triple chocolate cookies and brown sugar cookies. Equipment test: coffee makers. Rebroadcast
Thursday , October, 01, 2009 MPT2
11:30 AM
Cookie Jar Favorites Episode #804 The America's Test Kitchen team reveals the best recipes for triple chocolate cookies and brown sugar cookies. Equipment test: coffee makers. Rebroadcast
