America's Test Kitchen

Mark Seen

Tomato Sauces for Pasta Aug 4, 2001 America's Test Kitchen tackles tomato sauce.Recipes: Pasta and Fresh Tomato Sauce with Onion and Bacon, Pasta and Fresh Tomato Sauce with Garlic and Basil, Pasta and Fresh Tomato Sauce with Chile Pepper and Basil, Rustic Slow-Simmered Tomato Sauce with MeatTasting Lab: Which Canned Tomatoes Should You Buy?Science Desk: Taste

Mark Seen

The Perfect Roast Turkey Aug 11, 2001 The secret to really crispy, browned skin and moist, flavorful meatRecipes: Roast Stuffed Crisped-Skin TurkeyTasting Lab: Turkeys -- What's in a Name?Equipment Center: Digitals Top Instant-Read Thermometer Ratings

Mark Seen

Great Roast Chicken Aug 18, 2001 Should you roast in a hot oven or a moderate oven? How do you get crisp skin and moist, tender breast meat? We answer these questions and more.Recipes: Easy Roast ChickenTasting Lab: Kosher Bird Wins Chicken TastingScience Desk: What is the Difference between White and Dark Meat?

Mark Seen

Beef Stew Aug 25, 2001 Why is stew often tough and flavorless? We explore how to buy the right cut of meat, how to sear it for flavor, and how to cook it until tender.Recipes: Hearty Beef Stew, Carbonnade a la Flamande (Belgian Beef, Beer, and Onion Stew)Equipment Center: Dutch Ovens

Mark Seen

Perfect Pork Sep 1, 2001 Do your pork roasts and chops come out dry and tasteless? Here's how to cook tender, juicy pork using some simple kitchen tricks.Recipes: Garlic Studded Roast Pork Loin, Country Mustard-Shallot Sauce with ThymeEquipment Center: Electric Knives, UpdatedScience Desk: Why is Fat Important?

Mark Seen

How to Cook Salmon Sep 8, 2001 The America's Test Kitchen team cooks salmon in a saute pan, on a grill, and under a broiler, and we find that it takes 10 minutes or fewer to cook it right.Recipes: Broiled Salmon with Mustard and Crisp Dilled Crust, Simple Pan-Seared Salmon, Herb-Poached Shrimp with Cocktail Sauce, Simple Grilled SalmonScience Desk: Fibers and Fatty Acids

Mark Seen

Stir Fry Made Easy Sep 15, 2001 Throw out your wok! Stir-fries can be simple, quick, full of flavor, and, best of all, prepared without special equipment.Recipes: Stir Fry with Ginger Sauce, Stir Fry with Curry Sauce, Stir Fry with Hot-and-Sour Sauce, Stir Fry with Lemon Sauce, Stir Fry with Orange SauceTasting Lab: Patience Pays Off for Soy SauceEquipment Center: Skillets (Nonstick) - Do Electric Knives Really Work?—Archived

Mark Seen

Three Pureed Vegetable Soups Jan 5, 2002 Making pureed soups is a balancing act. Small changes can have major effects. The test kitchen has worked out all the kinks and created three great soup recipes.

Mark Seen

Pesto, Carbonara and Salad Jan 12, 2002 Spaghetti alla carbonara and pasta with pesto are quick and easy ways to put an outstanding pasta dish on the table. The test kitchen pairs the pastas with a simple green salad.

Mark Seen

Spaghetti and Meatball Supper Jan 19, 2002 With the right techniques, a spaghetti supper can rival any fancy meal. The test kitchen reveals the secrets for success.

Mark Seen

Pizza Night Jan 26, 2002 To satisfy everyone, the test kitchen developed two pizza recipes—a deep-dish pizza that bakes in a pan as well as a cracker-thin pie that’s in and out of the oven in just 10 minutes.

Mark Seen

Simple Sandwiches Feb 2, 2002 Lunch is ready in the test kitchen. Two classics--tuna salad and grilled cheese--along with a fancy steak sandwich are being served.

Mark Seen

Shrimp Classics Feb 9, 2002 Shrimp is quick to prepare, but that doesn’t mean it’s easy. Step into the test kitchen and learn how to become the shrimp expert in your home.

Mark Seen

Steak Frites Feb 16, 2002 The test kitchen explores how to properly sear a steak, make a flavorful pan sauce, and fry up hot, crispy french fries.

Mark Seen

Party Foods Jan 4, 2003 We turn soggy nachos and candy-sweet sangria into serious party food.

Mark Seen

Hearty Soups Jan 11, 2003 Less is more when it comes to hearty soups.

Mark Seen

Dressing Up Vegetables Jan 18, 2003 We rescue two favorite vegetable dishes from the clutches of the cafeteria.

Mark Seen

Bistro Basics Jan 25, 2003 A taste of real French cooking—without spending all day in the kitchen.

Mark Seen

Steak House Dinners Feb 1, 2003 The perfect steakhouse dinner—salad with creamy blue cheese dressing and seared filet mignon—is often a fantasy. In the real world, the lettuce is limp, the dressing gluey or watery, the steak overcooked or not properly browned, and the sauce characterless. The test kitchen shows you how to solve each of these problems.

Mark Seen

Chinese Takeout Feb 8, 2003 Chinese food at home (without a laundry list of hard-to-find ingredients).

Mark Seen

Chicken in a Flash Feb 15, 2003 Quick and easy chicken dishes.

Mark Seen

Salad 101 Jan 3, 2004 We give much needed makeovers to two classic salads. Salad seems so easy. Just dress some leafy greens and serve, right?Recipes: Basic Tossed Green Salad; Greek Salad; Wilted Spinach Salad with Bacon DressingTasting Lab: Red Wine Vinegar

Mark Seen

Summer Tomatoes Jan 10, 2004 Say goodbye to thick, bland gazpacho and soggy tomato tarts. It’s feast or famine when it comes to good tomatoes.Recipes: Gazpacho; Quick Summer Tomato TartTasting Lab: Mozzarella Cheese

Mark Seen

One-Pot Wonders Jan 17, 2004 The notion of dinner made in a single pot is certainly alluring. Two complete meals from a pot; one a classic, the other a surprise.Recipes: Beef Chili with Kedney Beans; Indoor ClambakeEquipment Center: Crock PotsTasting Lab: Tomato Puree

Mark Seen

East Coast Seafood Jan 24, 2004 We solve the problem of porridge-like chowder and bready crabcakes. Clam chowder and crab cakes are available in most every seafood restaurant in the country. These dishes both have their origins along the East Coast and have been subjected to numerous changes (most not for the better) as they became more popular.Recipes: New England Clam Chowder; Maryland Crab CakesTasting Lab: Mayonaise

Mark Seen

New Orleans Menu Jan 31, 2004 We bring a taste of New Orleans into the home kitchen. Jambalaya and bananas Foster are two of our favorite dishes from New Orleans.Recipes: Jambalaya; Bananas FosterEquipment Center: Ice Cream ScoopsTasting Lab: Vegetable Broth

Mark Seen

Freedom from Red Sauce Feb 7, 2004 Skip the marinara and try these two vegetable sauces. Tired of the same old marinara sauce?Recipes: Pasta with Mushrooms; Orecchiette with Broccoli Rabe and SausageEquipment Center: Herb ChoppersTasting Lab: Extra Virgin Olive Oil

Mark Seen

Quick Classic Pastas Feb 14, 2004 Everyone knows pasta is quick. That's one of the reasons Americans (and Italians) love it.Recipes: "Quick" Bolognese; Four Cheese PastaTasting Lab: Tomato Paste

Mark Seen

Appetizers Jan 1, 2005 We've chosen recipes that deliver big flavor without much work.Recipes- Spiced Pecans with Rum Glaze- Pita Chips- Creamy Spinach Dip- Spicy Peanut Dipping Sauce- Beef SatayEquipment Corner- Meat cleaversTasting Lab- Store-bought Salsa

Mark Seen

Simple Soups Jan 8, 2005 Have you ever been tempted to prepare a restaurant recipe only to be disappointed with the results? The recipe sounded great, but once you got to work you realized it was never tested in a home kitchen.Recipes- Quick Chicken Stock- Chicken Noodle Soup- Pasta e FaigoliEquipment Corner- Fat separaters

Mark Seen

A Soup Supper Jan 15, 2005 Soup for supper is an appealing concept, especially on a cold, snowy night. But for soup to work as a main course, it better be hearty. A light, clear broth simply won't do.Recipes- Quick Cheese Bread- Hearty Lentil SoupEquipment Corner- Vegetable peelersTasting Lab- Mail order bacon

Mark Seen

Regional Classics Jan 22, 2005 On occasion local dishes become so popular that they transcend their region. Gumbo is a taste of Louisiana in a big old bowl. Its distinct aroma and flavor are like a quick trip to the bayous outside of New Orleans.Recipes- Creole-Style Shrimp and Sausage Gumbo- Cincinnati ChiliEquipment Corner- Useful kitchen gadgetsTasting Lab- Long-grain white rice

Mark Seen

Pork Chops and Gravy Jan 29, 2005 It sometimes seems like the simplest recipes suffer the worst fate in modern cookbooks. Maybe it's because no one really cares enough about these dishes to get them right.Recipes- Stuffed Pork Chops- All-Purpose Gravy- Glazed Carrots

Mark Seen

Two Roast Chickens Feb 5, 2005 Despite its apparent simplicity, roast chicken is a hard recipe to get right.Recipes- Crispy Roast Lemon Chicken- Chicken Under a Brick with Roasted PotatoesEquipment Corner- Countertop Rotisserie ovens

Mark Seen

Flash in a Pan Feb 12, 2005 Dinner in less than 20 minutes is the holy grail of weeknight cooking. Many recipes make good on this promise, but most ultimately reflect the minimal effort exerted on the part of the cook. They are fine in a pinch but rarely worth making again. But it doesn't have to be this way.Recipes- Chicken Paillard- Pan-Seared Shrimp with Garlic Lemon ButterEquipment Corner- Cookware cleaning productsTasting Lab- Chicken cutlets

Mark Seen

Eggs for Brunch Jan 7, 2006 Hassle-free egg dishes to make when you're having company.Recipes: Asparagus, Ham and Gruyere Frittata; Quiche LorraineTasting Lab: Mail-order Bacon

Mark Seen

Tex-Mex Favorites Jan 14, 2006 Take a trip south of the border with ATK.Recipes: Fresh Tomato Salsa; Quesadillas; Beef TacosTasting Lab: Flour Tortillas

Mark Seen

South-of-the-Border Soups Jan 21, 2006 With the help of the ATK team, these south-of-the-border soups are sure to please the whole family.Recipes: Black Bean Soup; Tortilla SoupEquipment Corner: Chefs KnivesTasting Lab: Chicken Broth

Mark Seen

Cooking with Squash Jan 28, 2006 The America's Test Kitchen team chooses squash to create healthy and delicious risotto and soup recipes.Recipes: Butternut Squash Soup; Butternut Squash RisottoEquipment Corner: Nutmeg Graters

Mark Seen

Dinner on a Dime Feb 4, 2006 Which steaks offer the best value and how should you cook them?Recipes: Buttermilk Mashed Potatoes; Pan-Seared Inexpensive Steaks; Mustard-Cream SauceEquipment Corner: Steak Knife SetsTasting Lab: Cheap Steaks

Mark Seen

One Skillet Dinners Feb 11, 2006 America's Test Kitchen answers the call for easy, one-skillet dinners.Recipes: Skillet Lasagna; Skillet JambalayaEquipment Corner: Celebrity SkilletsTasting Lab: Canned Diced Tomatoes

Mark Seen

More American Classics Feb 18, 2006 Nothing says American cuisine like these fully tested recipes with modern appeal.Recipes: Chicken and Dumplings; Boston Baked BeansEquipment Corner: Zipper-Lock BagsScience Desk: How Acidity Affects Cooking Beans

Mark Seen

Meatloaf Dinner Jan 6, 2007 Meat loaf is as synonymous with good old-fashioned American cooking as apple pie. While some may prefer meat loaf made with meat loaf mix, a combination of beef, pork, and veal, there’s something to be said for an all-beef loaf.An all-beef loaf can have terrific meaty flavor and it’s convenient to boot, especially when you can’t find meat loaf mix, or just don’t want to fuss with buying three kinds of meat. However, a meat loaf made with all beef does require some special handling so that it doesn’t taste like a dry, loaf-shaped hamburger. We set out to make a loaf with well-seasoned meat and just enough binder to give the loaf a tender, not tough, texture. In choosing a side dish to partner with our meat loaf, we turned to another old-fashioned dish—skillet-roasted potatoes. Skillet-roasted potatoes are cooked on the stovetop, thus allowing the cook to free up the oven for the main course. We wanted potatoes that are creamy on the inside and crusty on the outside. Some skillet-roasted potatoes can be soggy and greasy—a pitfall we’d need to avoid in developing our recipe.Recipes:Glazed Meat Loaf or All Beef MeatloafSkillet-Roasted PotatoesSkillet-Roasted Potatoes with Garlic and RosemarySkillet-Roasted Potatoes with Lemon and ChivesSpicy Skillet-Roasted Potatoes with Chili and CuminTasting Lab: Ground BeefEquipment Center: The Tong Show—Kitchen TongsScience Desk: How Gelatin Mimics Veal

Mark Seen

Streamlined Chicken Skillet Suppers Jan 13, 2007 Dinners prepared entirely in one skillet are perfect for weeknight cooking. Less cleanup is one obvious benefit. A skillet also gives the cook a bit more control over cooking multiple elements. In the oven, dishes such as chicken and rice—ingredients with disparate cooking times—can cook unevenly, so that when the dish comes out of the oven, you end up with mixed results, such as tender rice and dry chicken—or conversely, crunchy rice and moist chicken. A skillet gives you the freedom to move items in and out of the skillet accordingly so that everything comes out perfectly cooked. We have also discovered that a skillet comes in handy in some pasta dishes. Take the restaurant favorite, chicken, broccoli, and ziti. Typically, the pasta is boiled in one pot and then one or sometimes two more pans are required to cook the chicken, broccoli, and sauce. We condensed all the elements into a skillet—even the pasta—which cooks right in the sauce, soaking up maximum flavor for an exemplary version of this favorite dish.Recipes:Skillet Chicken and Rice with Peas and ScallionsSkillet Chicken with Broccoli, Ziti, and Asiago CheeseTasting Lab: White Wines for CookingEquipment Center: Inexpensive Knife Sets

Mark Seen

Best Beef Stew Jan 20, 2007 Join us as we uncover the secrets behind a favorite beef stew and streamline a hearty side dish.A basic beef stew can be altered in dozens of ways, usually by adding more ingredients to the pot. But can you go the other way and strip beef stew down to its bare bones (or, to be more precise, to its beef)? If you trade the carrots and potatoes for a mess of onions and add a good dose of beer (instead of red wine) as part of the braising liquid, you’ve created a simple Belgian beef stew called carbonnade à la flamande. Beef, beer, and onions have a natural affinity—think burger, onion rings, and a beer. In a carbonnade, the heartiness of beef melds with the soft sweetness of sliced onions in a lightly thickened broth that is rich, deep, and satisfying, with the malty flavor of beer. We aimed to create the very best version of this cold-weather favorite. Sweet acorn squash makes a worthy partner alongside carbonnade or with many other dishes during the cold weather season, but too often this squash turns out dry and stringy. We wanted to devise a method that ensured sweet, tender squash, without a lot of hassle.Recipes:Carbonnade a la Flamande—Belgian Beef, Beer, and Onion StewAcorn Squash with Brown SugarAcorn Squash with Rosemary-Dried Fig CompoteTasting Lab: Beer for CarbonnadeEquipment Center: Paring Knives—UpdatedScience Desk: Are All Microwaves Created Equal?

Mark Seen

Sunday Roast Chicken and Stuffing Jan 27, 2007 We wanted a streamlined version of roast chicken with plenty of stuffing to go around—and to solve the problem of cooking the stuffing to a safe temperature without drying out the delicate breast meat of the chicken.The idea of roast chicken and stuffing is very appealing—moist, well-seasoned meat and plenty of flavorful stuffing to satisfy everyone at the table. But in reality, a chicken, even one upwards of 5 pounds (serving 4 to 6 people), doesn’t contain a cavity large enough to accommodate the amount of stuffing you’d need to serve everyone at the table. Sure, you can bake the stuffing separately in a baking dish, but you miss out on all the flavorful juices imparted from the chicken. Our aim, therefore, would be to develop a recipe for roast chicken and stuffing where we could somehow still mimic the flavorful benefits of cooking the stuffing inside the bird. A quick sauté of spinach, especially one with garlic and lemon, goes well alongside roast chicken (in addition to many other dishes). But this simple approach can often go wrong—overcooked spinach, burnt garlic, too much oil—the list goes on. We would focus on avoiding these pitfalls to turn out a tasty side dish you can rely on again and again.Recipes:Stuffed Roast Butterflied ChickenMushroom-Leek Bread Stuffing with HerbsCurrant-Pecan Bread Stuffing with Shallots and HerbsCouscous Stuffing with Fennel, Dried Apricots, and CashewsSauteed Garlic-Lemon SpinachEquipment Center: Kitchen Shears—Update

Mark Seen

Two Ways with Pork Feb 3, 2007 New dinner options abound with recipes for pork medallions and glazed pork chops.Recipes: Glazed Pork Chops (Asian & German), Thick-Cut Pork Tenderloin Medallions, Maple-Mustard Sauce, Hoisin-Sesame Sauce for Pork, Apple Cider SauceTasting: The Cider Vinegar RulesEquipment: Should You Buy a Bargain Saute Pan?

Mark Seen

Faster Family Favorites Feb 10, 2007 With these quick recipes, you’ll be able to get dinner on the table in a reasonable amount of time—and they’ll taste good too.In theory, quick recipes sounds terrific—but we’ve found most streamlined recipes end up sacrificing flavor for speed and convenience. Take chicken pot pie. Most recipes for quick chicken pot pie are a far cry from the classic comfort food. The filling is not much more than leftover chicken stirred into canned cream of chicken soup and a paltry amount of vegetables—sometimes even canned. These versions are far from the comforting dinner that’s always been a family favorite. We aimed to do better. We wanted a really flavorful chicken stew topped with a biscuit crust, and, yes, we wanted it fast. Tamale pie, an already quick dish, has fallen victim to the dump-and-bake approach: combine a can of chili and a can of creamed corn; top with cornbread mix and bake. Tossing cans aside, we set out to make a fresh-tasting, quick tamale pie with a juicy, spicy mixture of meat and vegetables with a quick, homemade cornbread topping.Recipes:Skillet Chicken Pot Pie with Biscuit ToppingSkillet Tamale PieTasting Lab: Bottled Italian Dressing

Mark Seen

Lighter Family Favorites Feb 17, 2007 With these lightened recipes, your favorites will be able to appear on the table as often as you crave them.Whether we like to admit it or not, there are some dishes that while tasty, are just too high in fat and calories to be enjoyed on a regular basis. Even a modest portion of these dishes such as macaroni and cheese and chicken Parmesan is prohibitive. But do they need to be? What if we could create lighter versions of these dishes so we could enjoy them more often? In our research we tried dozens of versions of “light” macaroni and cheeses, and again and again we were met with disappointing dishes. Gluey sauces full of tasteless, rubbery nonfat cheeses were the norm. Versions made with ricotta and cottage cheese also showed up. We wanted a creamy macaroni and cheese with real cheesy flavor. Light recipes for chicken Parmesan often fall short too. Again and again we were met with soggy crusts and that culprit, nonfat cheese. We wanted a really crisp crust for our chicken and we wanted great flavor.Recipes:Everyday Lighter Macaroni and CheeseEveryday Lighter Macaroni and Cheese with Ham and PeasLighter Chicken Parmesan with Simple Tomato SauceTasting Lab:Alternative PastasWhole Wheat PastaEquipment Center: Indoor Grills

Mark Seen

Rainy Day BBQ Pork Chops Jan 5, 2008 We wanted juicy pork chops slathered with a smoky, tangy barbecue sauce. But how would we replicate the savory crust of a grilled pork chop indoors? We set out to solve this puzzle. We also make a cool, creamy macaroni salad with the perfect ratio of macaroni to dressing.Recipe: Skillet-Barbecued Pork Chops, Cool and Creamy Macaroni SaladEquipment: Chef's KnivesScience: The Science of Brining

Mark Seen

Lemon Layer Cake Jan 12, 2008 Layer cakes are desserts to be savored at birthday parties, holidays, and other celebrations. Ideally, the cake’s tender layers offset the bracing, citrusy filling, and the whole is swathed in a glossy, pale frosting. We’ll show you how to make a version that tastes as great as it looks.Recipe: Lemon Layer CakeTaste test: Yellow Cake Mixes

Mark Seen

Italian-American Classics Jan 19, 2008 Stuffed manicotti makes a hearty and delicious main course, but in most cases its preparation is best left to a practiced and patient Italian grandmother. We wanted a simpler, easier method for making manicotti.Recipe: Baked Manicotti, Cheesy Garlic BreadEquipment: Garlic PressesTaste test: Supermarket Parmesan Cheese

Mark Seen

Cookie Jar Favorites Jan 26, 2008 We turn our attention to two favorite cookies: a triple chocolate cookie so chocolaty it’s almost a brownie, and the humble brown sugar cookie, moist, chewy, and packed with butterscotch flavor.Recipe: Brown Sugar Cookies, Triple-Chocolate CookiesEquipment: Coffee Makers (Inexpensive)

Mark Seen

Kansas City BBQ Feb 2, 2008 It’s hard to choose a best-loved style of ribs, but we’d be willing to bet that smoky, sweet Kansas City ribs are a top contender. These meaty ribs are slow-smoked for their trademark flavor—and in traditional recipes they truly do take all day to cook. We wondered if there was a faster way.Recipe: Kansas City Sticky Ribs on a Charcoal Grill, Smoky Kansas City BBQ BeansEquipment: Barbecue ThermometersTaste test: Pickles

Mark Seen

French Classics Feb 9, 2008 Coq au vin’s appeal is timeless, but its preparation can be intimidating for the home cook. We set out to make this dish a little less overwhelming—but just as delicious as we remembered. We also simplify the process of making pot de crème without compromising this decadent dessert’s rich flavor or ethereal texture.Recipe: Modern Coq au Vin, Chocolate Pots de CremeEquipment: Dutch OvensScience: Cooking with Alcohol

Mark Seen

Coffeehouse Treats Feb 16, 2008 In this episode, the test kitchen perfects two breakfast treats: blueberry scones and rich bran muffins.Recipe: Blueberry Scones, Better Bran MuffinsEquipment: Commuter Coffee MugsTaste test: Strawberry Preserves

Mark Seen

Best Blueberry Pie Jan 3, 2009 Our sure-fire recipe makes a sliceable pie with bright, fresh berry flavor.Recipes- Blueberry Pie- Foolproof Pie DoughEquipment Center- Baking SheetsScience Desk- Pie Crust

Mark Seen

French Classics Reimagined Jan 10, 2009 We demystify French cooking by streamlining two classic—and often poorly executed—recipes.Recipes- Best French Onion Soup- Quicker French Onion Soup- French Chicken in a PotTasting Lab- GruyereEquipment Center- Mandolines

Mark Seen

Dinner with a Spanish Accent Jan 17, 2009 Great Arroz con Pollo, or “chicken with rice,” can take the better part of a day. We developed one that is small on time but big on flavor, and paired it with another quick and flavorful recipe: Sizzling Garlic Shrimp.Recipes- Latino-Style Chicken and Rice aka Arroz con Pollo- Latino-Style Chicken and Rice with Ham, Peas, and Orange- Latino-Style Chicken and Rice with Bacon and Roasted Red Peppers- Sizzling Garlic Shrimp

Mark Seen

The Crunchiest Pork Chops Ever Jan 24, 2009 Flavorless bread-crumb coatings ruin many pork chops. We show you how to achieve that elusive combination of juicy chop and crunchy coating.Recipes- Crunchy Baked Pork Chops- Crunchy Baked Pork Chops with Prosciutto and Asiago Cheese- Simple ApplesauceTasting Lab- Dijon MustardEquipment Center- Nonstick Skillets

Mark Seen

Perfecting Pasta Sauces Jan 31, 2009 Join us as we fix two flexible pasta toppings: a quick meat sauce with a lush texture and depth that tastes like it’s been simmering all day, and a creamy tomato sauce that’s enriched, not overwhelmed, with cream.Recipes- Pasta with Creamy Tomato Sauce- Simple Italian-Style Meat SauceTasting Lab- Supermarket Extra-Virgin Olive OilsScience Desk- Panades

Mark Seen

Easy Apple Deserts Feb 7, 2009 With our no-frills approach to apple pie, you can convert this special-occasion dish to an everyday dessert. And our technique for making moist, rich applesauce cake produces a tender crumb with pronounced apple flavor.Recipes- Skillet Apple Pie- Ginger-Cardamom Applesauce Snack Cake- Applesauce Snack Cake with Oat-Nut Streusel- Applesauce Snack CakeEquipment Center- Drip Coffee Makers

Mark Seen

One Great Thanksgiving Feb 14, 2009 By tweaking our traditional Thanksgiving bird, we created a recipe for moist roast turkey that’s packed with bright herb flavor in every bite. As for the potatoes, we focused on a new technique to make creamy, fluffy potatoes even easier.Recipes- Herbed Roast Turkey- Fluffy Mashed Potatoes- Best Turkey GravyEquipment Center- Potato RicersScience Desk- Mashed Potatoes

Mark Seen

Triple-Chocolate Mousse Cake Jan 2, 2010 Triple-Chocolate Mousse CakeThe most important ingredient in our ultimate triple-chocolate mousse cake is, well, chocolate. But not all varieties are created equal. Watch as we discuss chocolate types and reveal which ones take the cake.RecipesTriple-Chocolate Mousse CakeTasting LabWhite ChocolateEquipment CenterInnovative Teapots

Mark Seen

Chicken Classics, Reinvented Jan 9, 2010 Perfectly cooked chicken doesn’t need to be gussied up with unnecessary additions. We uncover the secrets to quick, hearty chicken noodle soup and roast chicken with extra-crispy skin.

Mark Seen

Best Weekend Breakfast Jan 16, 2010 Best Blueberry Muffins with Orange GlazeBest Blueberry Muffins with Almond Crunch ToppingBest Blueberry Muffins with Frozen BlueberriesBest Blueberry Muffins with Streusel ToppingPerfect French OmeletsBest Blueberry Muffins

Mark Seen

Classic Beef Braises Jan 23, 2010 Hungarian Beef StewBraised Beef Short RibsBraised Beef Short Ribs with Guinness and Prunes

Mark Seen

Two Ways with Pork Jan 30, 2010 Maple-Glazed Pork Tenderloin with Smoked Paprika and GingerMaple-Glazed Pork Tenderloin with Orange and ChipotleMaple-Glazed Pork Tenderloin

Mark Seen

The Cookie Jar Feb 6, 2010 French Butter Cookies—SablesPerfect Chocolate Chip CookiesToasted Coconut SablesAlmond SablesChocolate SablesLemon Sables

Mark Seen

Saucy Italian Favorites Feb 13, 2010 Hearty Italian Meat Sauce - This over-the-top Italian-American tomato sauce typically calls for six cuts of meat and half a day at the stove. We wanted the same flavor with a lot less work.Pasta with Tomato and Almond Pesto -Not all pesto is basil, pine nuts, and Parmesan. In Sicily, tomatoes and almonds take center stage.Equipment - Blenders

Mark Seen

Old-Fashioned Sunday Dinners Jan 8, 2011 Straightforward comfort foods take the spotlight in these classic Sunday night meals. Our Simple Pot Roast cooks up tender and moist, and our Chicken Pot Pie with Savory Crumble Topping is on the table in 90 minutes—without sacrificing the tender, juicy chicken and bright vegetables.recipe:Classic Pot Roast, Chicken Pot Pie With Savory Crumble Toppingequipment:Plastic Food Storage Containersscience:Brining

Mark Seen

Desserts with an English Accent Jan 15, 2011 Taking a cue from our neighbors across the pond, we uncover the secrets to Classic Bread Pudding and shortbread.recipe:Classic Bread Pudding, Best Shortbreadequipment:The Best Small Appliancesscience:The Science of Stale Bread

Mark Seen

Tostadas and Empanadas Jan 22, 2011 We venture to Chicago to learn about Rick Bayless’s famous empanadas, then create our own recipe. Next, we investigate another Latin favorite: pork tostadas.recipe:Beef Empanadas, Spicy Mexican Shredded Pork Tostadas (Tinga)

Mark Seen

Chewy Brownies and Chocolate Cupcakes Jan 29, 2011 We take a look at boxed and homemade brownies, then share our secrets to getting the best of each. For cupcake fans, we demonstrate how to make our Ultimate Chocolate Cupcakes.recipe:Chewy Brownies, Ultimate Chocolate Cupcakes with Ganache Fillingequipment:Best Baking Gadgets

Mark Seen

Italian Comfort Classics Feb 5, 2011 We take two classic Italian dishes and streamline them for the home cook. Our Italian Braised Chicken is easy to prepare but special enough to serve company, and our recipe for Creamy Polenta keeps the creaminess but shortens the cooking time.recipe:Chicken Canzanese, Creamy Parmesan Polentaequipment:Best Kitchen Gadgets

Mark Seen

Fall Favorites Feb 12, 2011 Most modern-day cooks know roast pork as the lean, bland loin. To return rich, old-fashioned flavor to slow-roasted pork shoulder, we started by taking a closer look at the choices in the butcher’s case. Our recipe for Baked Apples provides a sweet ending.recipe:Slow-Roasted Pork Shoulder with Peach Sauce, Best Baked Applesequipment:Inexpensive Instant-Read Thermometers

Mark Seen

Seafood in a Skillet Feb 19, 2011 We show you how to shop for and cook perfect Pan-Seared Scallops, then reveal the test kitchen’s secrets to Skillet-Roasted Fish Fillets.recipe:Pan-Seared Scallops, Skillet-Roasted Fish Filletsequipment:Inexpensive Nonstick Skilletsscience:Caramelizing vs. Browning

Mark Seen

Simply Chicken Jan 7, 2012 Chicken fricassee is a classic French dish that could benefit from a modern makeover. We turn it into a weeknight meal with a bright, complex sauce and still have time to share the secrets to our Best Simple Roast Chicken.

Mark Seen

Fall Classics Jan 14, 2012 This episode features two fall favorites. First, we eke out juicy, tender, savory results from a bland roast in our Pot-Roasted Pork Loin recipe. Then we prepare our moist Classic Gingerbread recipe, which uses a surprising technique to get the perfect texture.

Mark Seen

Rise and Shine Breakfast Jan 21, 2012 Scrambled eggs are easy to cook but hard to cook well. We nail down an approach that guarantees fluffy, tender scrambled eggs every time. Then we serve them alongside our foolproof Cranberry Nut Muffins for a breakfast worth waking up for.

Mark Seen

Chocolate Torte Jan 28, 2012 To learn more about the rich, multilayered cakes known as tortes, we went straight to the source: the Hotel Sacher Vienna, home of the world-famous Sachertorte. Then we brought what we learned back to the test kitchen, where we created our elegant Chocolate-Raspberry Torte.

Mark Seen

Pasta, Please Feb 4, 2012 Join us as we make over two Italian classics. First, we minimize the fuss and the mess of cooking spaghetti and meatballs for a crowd. Then we use a few thoughtfully chosen vegetables and a light but full-bodied sauce to make our modern Spring Vegetable Pasta.

Mark Seen

A Slow and Easy Thanksgiving Feb 11, 2012 We take unconventional approaches to two traditional Thanksgiving staples: super-moist and tender Braised Turkey with Gravy and our crowd-pleasing Bread Stuffing with Sausage, Dried Cherries, and Pecans, which is cooked outside of the bird—but doesn’t taste like it.

Mark Seen

A Latin Celebration Feb 18, 2012 Peruvian chicken joints are becoming popular in the United States, thanks in part to their roast chicken with garlic and lime. We use supermarket staples and a vertical roaster to replicate this phenomenal dish and then show you how to make our perfect Black Beans and Rice to serve with it.

Mark Seen

Meat and Potatoes à la Francaise Jan 5, 2013 Host Christopher Kimball goes into the test kitchen to update a classic recipe for French-Style Pot-Roasted Pork Loin with test cook Bridget Lancaster. Next, equipment expert Adam Ried reviews knife sets in the Equipment Corner, and test cook Becky Hays shows Chris how to make Potato Casserole with Bacon and Caramelized Onion. And finally, gadget guru Lisa McManus reveals her top pick among mandolines.

Mark Seen

Great American Classics Jan 12, 2013 Host Christopher Kimball heads into the test kitchen with test cook Bridget Lancaster to uncover the secrets to the ultimate Carrot Layer Cake. Next, equipment expert Adam Ried tests springform pans in the Equipment Corner. And finally, test cook Julia Collin Davison reveals how to make the best Peanut Butter Sandwich Cookies.

Mark Seen

A Taste of Spain Jan 19, 2013 Host Christopher Kimball goes into the kitchen with test cook Bridget Lancaster to learn the secrets to making perfect Catalan-Style Beef Stew with Mushrooms. Then, tasting expert Jack Bishop challenges Chris to a tasting of spaghetti. Finally, test cook Julia Collin Davison shows Chris how to make classic Spanish-Style Toasted Pasta with Shrimp.

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Simple & Satisfying Vegetable Mains Jan 26, 2013 Man on the Street John “Doc” Willoughby ventures to New York City to learn about vegetarian cooking from Amanda Cohen at Dirt Candy. Back in the test kitchen, test cook Becky Hays shows host Christopher Kimball how to make a great Mushroom and Leek Galette with Gorgonzola at home. Next, equipment expert Adam Ried reviews his favorite vegetable cleavers in the Equipment Corner. And finally, test cook Bridget Lancaster uncovers the secrets to the ultimate Farmhouse Vegetable and Barley Soup.

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Pork Chops and Lentil Salad Feb 2, 2013 Test cook Julia Collin Davison uncovers the secrets to perfect Red Wine-Braised Pork Chops. Next, host Christopher Kimball reveals the test kitchen’s best tips for storing, chopping and handling fresh herbs. Then, science expert Guy Crosby explains the science of braising. Next, Chris answers questions from viewers. And finally, test cook Bridget Lancaster shows Chris how to make the best Lentil Salad at home.

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Ultimate Italian Feb 9, 2013 Man on the Street John “Doc” Willoughby ventures to New York City to learn secrets of homemade pasta from the pros. In the test kitchen, test cook Dan Souza shows host Christopher Kimball how to make Fresh Pasta Without a Machine. Next, tasting expert Jack Bishop challenges Chris to a tasting of Mozzarella Cheese. And finally, test cook Bryan Roof uncovers the secrets to the ultimate Ragu alla Bolognese.

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Irish Comfort Classics Feb 16, 2013 Host Christopher Kimball heads into the test kitchen with test cook Julia Collin Davison to update a classic recipe for Shepherd’s Pie. Next, gadget guru Lisa McManus reveals her favorite quirky kitchen gadgets. Then, Chris answers questions from viewers. And finally, test cook Bridget Lancaster uncovers the secrets to making New England–Style Home-Corned Beef and Cabbage.

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Meat and Potatoes with Panache Jan 4, 2014 Host Christopher Kimball goes into the test kitchen to learn how to create an updated French classic, Modern Beef Burgundy, with test cook Becky Hays. Next, equipment expert Adam Ried reviews potato ricers in the Equipment Corner. Then, test cook Bridget Lancaster shows Chris how to make Braised Red Potatoes with Lemon and Chives. And finally, Chris reveals the science behind potato starch.

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A Fancy Finale Jan 11, 2014 Test cook Julia Collin Davison shows host Christopher Kimball how to make the ultimate dessert, Chocolate-Espresso Dacquoise. Chris then reveals the science behind egg whites. and finally, Chris answers viewer questions in Letters to the Editor.

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Three Ways with Eggs Jan 18, 2014 Test cook Julia Collin Davison uncovers the secrets to the best Soft-Cooked Eggs. Then, test cook Bryan Roof shows host Christopher Kimball how to make a Classic Fluffy Omelet. Next, gadget guru Lisa McManus reveals her favorite egg gadgets, and finally, test cook Bridget Lancaster demonstrates how to make Perfect Fried Eggs.

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A Modern Take on Pizza and Grilled Cheese Jan 25, 2014 Test cook Dan Souza shows host Christopher Kimball how to make a great Thin-Crust Whole-Wheat pizza with Garlic oil, Three cheeses, and Basil at home, and gadget guru Lisa McManus reveals her favorite pizza gadgets. Next, tasting expert Jack Bishop challenges Chris to a tasting of goat cheese. And finally, test cook Bridget Lancaster uncovers the secrets to the Ultimate Grown-Up Grilled Cheese Sandwiches with Cheddar and Shallot.

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French-Style Dutch Oven Dinners Feb 1, 2014 Test cook Bridget Lancaster uncovers the secrets to French-Style Chicken and Stuffing in a Pot. Then, host Christopher Kimball answers cooking questions in Letters to the Editor. And finally, test cook Julia Collin Davison shows Chris how to make a French- Style Pork Stew at home.

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From an Italian Bakery Feb 8, 2014 Man on the street Doc Willoughby visits Lakota Bakery in just outside of Boston, to learn all about Florentine lace cookies from a pro. Then, in the test kitchen, test cook Bridget Lancaster shows host Christopher Kimball how to make Florentine Lace Cookies at home. Next, tasting expert Jack Bishop challenges Chris to a tasting of coffee. And finally, test cook Julia Collin Davison uncovers the secrets to the ultimate Almond Biscotti.

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Salmon and Latkes Feb 15, 2014 Host Christopher Kimball goes into the kitchen with test cook Julia Collin Davison to learn how to make perfect Herb-Crusted Salmon. Next, equipment expert Adam Ried reviews stovetop smokers in the Equipment Corner. And finally, test cook Bridget Lancaster shows Chris how to make the best Crispy Potato Latkes at home.

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Comfort Food Revisited Jan 3, 2015 Test cook Dan Souza uncovers the secrets to the Best Chicken Stew. Next, equipment expert Adam Ried reviews 13 by 9-inch metal baking pans in the Equipment Corner. Then, test cook Bridget Lancaster shows host Christopher Kimball how to make the ultimate Cream Cheese Brownies.

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Almond Cake and British Scones Jan 10, 2015 Test cook Bridget Lancaster shows host Christopher Kimball how to make the Best Almond Cake. Then tasting expert Jack Bishop challenges Chris to a tasting of supermarket orange juice. And finally, test cook Julia Collin Davison uncovers the secrets to making the ultimate British-Style Currant Scones right at home.

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Pork Tenderloin Dinner Jan 17, 2015 Test cook Bryan Roof uncovers the secrets to the perfect Broiled Pork Tenderloin. Then equipment expert Adam Ried reviews wine savers in the Equipment Corner. And finally, test cook Julia Collin Davison shows host Christopher Kimball how to make the best Rice and Lentils with Crispy Onions.

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Beefing Up Mexican Favorites Jan 24, 2015 Test cook Dan Souza shows host Christopher Kimball how to make Mexican-Style Grilled Steak at home. Next, tasting expert Jack Bishop challenges Chris to a tasting of dark chocolate. Then, man on the street Doc Willoughby learns about tacos with chef Alex Stupak of Empellón Cocina. And finally, test cook Julia Collin Davison uncovers the secrets to the ultimate Shredded Beef Tacos.

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Pasta Rustica Jan 31, 2015 Test cook Bridget Lancaster uncovers the secrets to Rigatoni with Beef and Onion Ragu. Then, equipment expert Adam Ried reviews colanders in the Equipment Corner. Next, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of white beans. And finally, test cook Julia Collin Davison shows Chris how to make perfect Pasta with Pesto, Potatoes, and Green Beans.

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Sweet on Custard and Cookies Feb 7, 2015 Test cook Julia Collin Davison shows host Christopher Kimball how to make Latin American-style Flan at home. Next, equipment expert Adam Ried reviews cookie presses in the Equipment Corner. And finally, test cook Bridget Lancaster uncovers the secrets to the ultimate Chocolate Crinkle Cookies.

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Chicken and Rice Get an Upgrade Feb 14, 2015 Host Christopher Kimball goes into the kitchen with test cook Bridget Lancaster to learn how to make Crispy-Skinned Chicken Breasts at home, and tasting expert Jack Bishop challenges Chris to a tasting of jasmine rice. And finally, test cook Julia Collin Davison shows Chris how to make the best Rice and Pasta Pilaf.

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French Bistro Favorites Jan 2, 2016 Test cook Dan Souza shows host Christopher Kimball how to make a Simple Pot-Au-Feu at home. Next, Chris answers cooking questions in Letters to the Editor. Then, test cook Bridget Lancaster uncovers the secrets to the perfect Raspberry Charlotte.

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New York Natives Jan 9, 2016 Test cook Julia Collin Davison uncovers the secrets to Foolproof New York Cheesecake. Then, man on the street Doc Willoughby learns about bagels from Philip Romanzi of Bagel Hole in Brooklyn. And finally, test cook Bridget Lancaster shows host Christopher Kimball how to make the ultimate New York Bagels.

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A Hearty Start to the Day Jan 16, 2016 Host Christopher Kimball goes into the test kitchen with test cook Becky Hays to learn how to make the best Eggs Piperade. Next, test cook Dan Souza uncovers the secrets to making Chocolate Hazelnut Spread at home. Then, tasting expert Jack Bishop challenges Chris to a tasting of maple syrup. Finally, test cook Julia Collin Davison shows Chris how to make the perfect 100 Percent Whole-Wheat Pancakes.

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A Hearty Fall Feast Jan 23, 2016 Test cook Dan Souza shows host Christopher Kimball how to make the best Roasted Rack of Lamb at home. Next, test cook Julia Collin Davison reveals the test kitchen’s secret to Roasted Brined Turkey. Then, tasting expert Jack Bishop challenges Chris to a tasting of Dijon mustard. Finally, test cook Bridget Lancaster uncovers the secrets to the ultimate Root Vegetable Gratin.

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Spanish Chicken and Israeli Couscous Jan 30, 2016 Test cook Julia Collin Davison reveals the secrets to making the best Spanish Braised Chicken with Sherry and Saffron. Then, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of Israeli couscous. Finally, test cook Bridget Lancaster shows Chris how to make Simple Israeli Couscous at home.

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Pass the Pasta Feb 6, 2016 Test cook Julia Collin Davison shows host Christopher Kimball how to make the ultimate Sausage Meatballs and Spaghetti. Then, equipment expert Adam Ried reviews insulated shopping totes in the Equipment Corner. Next, Chris answers cooking questions in Letters to the Editor. Finally, test cook Bridget Lancaster uncovers the secrets to making Tagliatelle with Prosciutto and Peas at home.

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Chocolate-Caramel Layer Cake Feb 13, 2016 Test cook Bridget Lancaster shows host Christopher Kimball how to make the perfect Chocolate-Caramel Layer Cake. Then, equipment expert Adam Ried reviews ice cream scoops in the Equipment Corner. Finally, gadget guru Lisa McManus uncovers the best large ice cream makers and thermometers.

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Cast Iron Staples Jan 7, 2017 Hosts Julia Collin Davison and Bridget Lancaster debunk cast iron myths and share the basics for cast iron care. Then, Julia shows Bridget how to make the ultimate Cast Iron Steak. Next, equipment expert Adam Ried reviews paper towel holders in the Equipment Corner. And finally, test cook Dan Souza uncovers the secrets to Crisp Roast Butterflied Chicken with Rosemary and Garlic.

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Two Modern Stews Jan 14, 2017 Host Bridget Lancaster shows host Julia Collin Davison how to make the ultimate Portuguese-Style Beef Stew. Next, tasting expert Jack Bishop challenges Julia to a tasting of prepared pesto. Then, gadget guru Lisa McManus reviews the worst gadgets of the year. Finally, test cook Becky Hays reveals the secrets to making the best Quinoa and Vegetable Stew.

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Back to Basics Jan 21, 2017 Host Bridget Lancaster shows host Julia Collin Davison how to make the ultimate Roasted Bone-In Chicken Breasts. Next, equipment expert Adam Ried reviews kitchen trash cans in the Equipment Corner. Finally, test cook Elle Simone reveals the secrets to making the Best Baked Potatoes.

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New England Classics Jan 28, 2017 Host Julia Collin Davison goes into the test kitchen with host Bridget Lancaster to reveal the secrets to making Home-Corned Beef with Vegetables. Then, tasting expert Jack Bishop challenges Bridget to a tasting of sherry vinegar. Next, science expert Dan Souza uncovers the science of salt diffusion and nitrites. Finally, test cook Elle Simone shows Julia how to make the ultimate Snickerdoodles.

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Flavorful Italian Favorites Feb 4, 2017 Host Bridget Lancaster shows host Julia Collin Davison how to make perfect Cheese and Tomato Lasagna. Next, tasting expert Jack Bishop challenges Julia to a tasting of jarred anchovies. Finally, test cook Keith Dresser uncovers the secrets to Really Good Garlic Bread.

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Seafood Supper Feb 11, 2017 Host Julia Collin Davison reveals the steps for making perfect Pan-Seared Salmon. Next, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of fish sauce. Then, science expert Dan Souza demonstrates the differences between wild and farmed salmon. Finally, test cook Elle Simone shows Julia the secrets to making the ultimate Shrimp Scampi.

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The Ultimate Sticky Buns Feb 18, 2017 Hosts Julia Collin Davison and Bridget Lancaster head into the test kitchen to uncover the secrets to making the ultimate Sticky Buns at home. Next, tasting expert Jack Bishop challenges Bridget to a tasting of Almond Butter. And finally, equipment expert Adam Ried reviews waffle irons in the equipment corner.

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Grown Up Comfort Classics Jan 6, 2018 The Season 18 premiere shares secrets to simple stovetop macaroni and cheese; and shows how to make turkey meatloaf with ketchup-brown sugar glaze..Also: large saucepans; lid holders; and the proper way to use a whisk.

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Flavors of Thailand Jan 13, 2018 Bridget and Julia unlock the secrets to Everyday Pad Thai. Tasting expert Jack Bishop challenges Bridget to a tasting of coconut milk. And finally, test cook Elle Simone makes the ultimate Panang Beef Curry.

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How to Roast Everything Jan 20, 2018 Bridget and Julia teach viewers how to make the ultimate Beef Tenderloin with Smoky Potatoes and Persillade Relish. Tasting expert Jack Bishop challenges Bridget to a turkey tasting. Gadget critic Lisa McManus reviews fat separators, and then test cook Dan Souza makes Turkey Breast en Cocotte with Pan Gravy.

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All Chocolate, All the Time Jan 27, 2018 In this episode, Bridget and Julia uncover the secrets to making the perfect Boston Cream Pie. In the Equipment Corner, expert Adam Ried reviews Silicone Spatulas, and then test cook Erin McMurrer makes the ultimate Chocolate Sheet Cake with Milk Chocolate Frosting

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Ultimate Italian Feb 3, 2018 Test cook Dan Souza makes host Bridget Lancaster an Italian classic-Porchetta. Next, tasting expert Jack Bishop challenges host Julia Collin Davison to a tasting of ricotta. Gadget critic Lisa McManus reviews wine coolers, and test cook Erin McMurrer uncovers the secrets to Parmesan Farrotto.

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Modern Weeknight Meals Feb 10, 2018 Modern Weeknight Meals Test cook Becky Hays makes Bridget the perfect One-Hour Broiled Chicken and Pan Sauce. In the Equipment Corner, expert Adam Ried reviews blenders, and then test cook Tim Chin wraps up the episode by making Julia the ultimate Modern Cauliflower Gratin.

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Vegan for Everyone Feb 17, 2018 Test cook Becky Hays makes Julia the ultimate Vegan Pinto Bean-Beet Burger, tasting expert Jack Bishop challenges Bridget to a tasting of vegan mayo, and gadget critic Lisa McManus reviews spiralizers. Finally, test cook Elle Simone makes perfect Buffalo Cauliflower Bites