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America's Test Kitchen Season 8

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Here's where to watch every episode of America's Test Kitchen season 8. Mouseover or tap an episode to see where to stream it. Click or tap the play icon to stream it on the best available service.
Season 08, Episode 01 Rainy Day BBQ Pork Chops

S08 E01

Jan 5, 2008
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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

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Season 08, Episode 02 Lemon Layer Cake

S08 E02

Jan 12, 2008
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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

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Season 08, Episode 03 Italian-American Classics

S08 E03

Jan 19, 2008
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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

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Season 08, Episode 04 Cookie Jar Favorites

S08 E04

Jan 26, 2008
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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)

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Season 08, Episode 05 Kansas City BBQ

S08 E05

Feb 2, 2008
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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

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Season 08, Episode 06 French Classics

S08 E06

Feb 9, 2008
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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

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Season 08, Episode 07 Coffeehouse Treats

S08 E07

Feb 16, 2008
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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

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Season 08, Episode 08 Asian Take-Out at Home

S08 E08

Feb 23, 2008
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Asian Take-Out at Home Feb 23, 2008 We develop a Thai-style chicken soup that uses supermarket ingredients without sacrificing authentic flavors, and we make a vegetarian stir-fry so hearty even carnivores will be satisfied. Recipe: Stir-Fried Portobellos with Ginger-Oyster Sauce, Thai Chicken SoupEquipment: LadlesTaste test: Soy Sauce

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Season 08, Episode 09 Holiday Beef Tenderloin Dinner

S08 E09

Mar 1, 2008
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Holiday Beef Tenderloin Dinner Mar 1, 2008 Holiday Beef Tenderloin Dinner Add a rich stuffing to beef tenderloin, and you’ve got the ultimate main course, at least in theory. But making a tenderloin through can be a challenge—this is an expensive piece of meat, so you don’t want to risk overcooking it. We also wanted mashed potatoes so rich and decadent, not a drop of gravy would be necessary to enjoy them.Recipe: Roast Beef Tenderloin with Caramelized Onion and Mushroom Stuffing, Creamy Mashed PotatoesEquipment: Electric Knife Sharpeners

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Season 08, Episode 10 Pasta and Tomatoes, Reimagined

S08 E10

Mar 8, 2008
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Pasta and Tomatoes, Reimagined Mar 8, 2008 We don’t have anything against spaghetti and meatballs or pasta with marinara, but the world of pasta and tomatoes extends far beyond these popular standbys. Enter Penne alla Vodka and Pasta Caprese. Recipe: Penne alla Vodka, Pasta CapreseEquipment: StockpotsTaste test: Penne

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Season 08, Episode 11 A New Way with Turkey

S08 E11

Mar 15, 2008
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A New Way with Turkey Mar 15, 2008 Brining is the best way to guarantee a moist turkey, but it isn’t always the most practical way. We rethink our brine-at-all-costs philosophy and find that salting, a kind of “dry-brining” in which we rub the bird with salt and let it rest in the refrigerator for several hours, not only seasons the meat but also helps keep it moist. Recipe: Roast Salted Turkey, Roasted Green Beans with Red Onion and WalnutsEquipment: Roasting PansTaste test: Turkey

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Season 08, Episode 12 White Chicken Chili Supper

S08 E12

Mar 22, 2008
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White Chicken Chili Supper Mar 22, 2008 Chicken chili might sound like heresy—after all, isn’t chili supposed to be made with beef?—but this Southwestern dish is a light, bright alternative to tomato-rich beef chili. The key to chicken chili is finding the right cooking method so that the white beans become tender and the chicken doesn’t dry out and turn rubbery. Recipe: White Chicken Chili, Double-Corn CornbreadEquipment: Cast-Iron SkilletsTaste test: Tortilla Chips

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Season 08, Episode 13 French Apple Tart

S08 E13

Mar 29, 2008
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French Apple Tart Mar 29, 2008 A tart should be easier to prepare than the typical double-crust American pie. But developing a flaky crust sturdy enough to support the fruit is a bit tricky. And getting the apples to caramelize by the time the crust is baked is also a challenge. Recipe: Apple GaletteEquipment: Bakeware BasicsScience: Flour Types

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Season 08, Episode 14 Chicken in a Skillet

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Apr 5, 2008
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Chicken in a Skillet Apr 5, 2008 It’s not a surprise that so many cooks turn to chicken breasts for dinner. They’re convenient, low in fat, and, when made right, juicy and satisfying. To keep boredom at bay, one of our simple skillet recipes features a flavorful drizzling sauce, another a golden Parmesan crust. Recipe: Parmesan-Crusted Chicken Cutlets, Pan-Roasted Chicken Breasts with PotatoesEquipment: Inexpensive Instant-Read Thermometers

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Season 08, Episode 15 Pizza Party

S08 E15

Apr 12, 2008
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Pizza Party Apr 12, 2008 We set out to develop a better-than-takeout pizza in which the crust gets equal billing with the toppings and each is full of flavor—not grease. Recipe: Pepperoni Pan Pizza, Antipasto Pasta SaladEquipment: Toaster OvensTaste test: Frozen Pizza

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Season 08, Episode 16 Old-Fashioned Breakfast Cakes

S08 E16

Apr 19, 2008
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Old-Fashioned Breakfast Cakes Apr 19, 2008 Bakery versions of crumb cake often fall short. The crumb topping can be skimpy or dry and brittle. And the cake can suffer too, baking up too dry or not sturdy enough, so that the crumb topping simply sinks into the cake. We tackle these issues to develop the ultimate crumb cake. Recipe: New York-Style Crumb Cake, Blueberry Boy BaitEquipment: Square Cake PansTaste test: Hot Cocoa Mix

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Season 08, Episode 17 Bistro Steak Dinner

S08 E17

Apr 26, 2008
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Bistro Steak Dinner Apr 26, 2008 Cutting into a steak to find that the rosy meat is confined to a measly spot in the center—with the rest a thick band of overcooked gray—is a great disappointment. Our surefire method for pan-searing thick-cut steaks delivers both a flavorful crust and juicy, rosy meat throughout. Recipe: Pan-Seared Thick-Cut Strip Steaks, Garlic and Olive Oil Mashed PotatoesEquipment: Slotted SpoonsScience: Tender Steaks

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Season 08, Episode 18 Lightening Up Chocolate Desserts

S08 E18

May 3, 2008
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Lightening Up Chocolate Desserts May 3, 2008 Skipping dessert or eating a piece of fruit is an obvious way to cut calories, but where’s the fun in that? We set our sights on lowering the fat and calories in two favorite chocolate desserts—chocolate mousse and brownies. Recipe: Low-Fat Chocolate Mousse, Fudgy Low-Fat BrowniesTaste test: Light Vanilla Ice Cream

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Season 08, Episode 19 Fish on the Grill

S08 E19

May 10, 2008
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Fish on the Grill May 10, 2008 Fish fillets might look innocent, but once their delicate flesh hits the grill, there’s no getting them off without a fight—simply put, fish sticks. And because fish is delicate, in comparison to meat, the flesh easily dries out. We decided to take the fear out of grilling fish by tackling these two recipes: blackened grilled snapper and glazed salmon. Recipe: Charcoal-Grilled Blackened Red Snapper, Sweet and Saucy Charcoal-Grilled Salmon with Lime-Jalapeno GlazeEquipment: Barbecue Mitts

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Season 08, Episode 20 Indian Favorites, Simplified

S08 E20

May 17, 2008
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Indian Favorites, Simplified May 17, 2008 We develop home-cook-friendly versions of two Indian favorites: vegetable curry and chicken tikka masala. Recipe: Indian-Style Curry with Potatoes, Cauliflower, Peas, and Chickpeas, Chicken Tikka MasalaTaste test: Crushed Tomatoes

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Season 08, Episode 21 Grilled Cornish Game Hens

S08 E21

May 24, 2008
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Grilled Cornish Game Hens May 24, 2008 We’ve always enjoyed roasting game hens and thought the grill might deliver even more flavor to the tender meat, grilling poultry is full of challenges—especially whole birds. Recipe: Grill-Roasted Cornish Game Hens on a Charcoal Grill, Rice Salad with Oranges, Olives, and AlmondsEquipment: Chimney StartersTaste test: Basmati Rice

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Season 08, Episode 22 Easy Skillet Suppers

S08 E22

May 31, 2008
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Easy Skillet Suppers May 31, 2008 Easy Skillet Suppers Streamlined methods for Beef Stroganoff and Baked Ziti condense all the steps into one skillet—yes, even the noodles.Recipe: Skillet Baked Ziti, Skillet Beef StroganoffEquipment: Can OpenersTaste test: Supermarket Extra-Virgin Olive Oils

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Season 08, Episode 23 Four-Cheese Lasagna

S08 E23

Jun 7, 2008
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Four-Cheese Lasagna Jun 7, 2008 The problem with four-cheese lasagna? Too often it’s heavy, greasy, and bland. Watch as we create an elegant lasagna with the right combination of cheese and a smooth and creamy sauce. Recipe: Four-Cheese Lasagna, Spicy Salad with Mustard and Balsamic VinaigretteEquipment: Box GratersTaste test: Balsamic Vinegar

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Season 08, Episode 24 Two Ways with Shrimp

S08 E24

Jun 14, 2008
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Two Ways with Shrimp Jun 14, 2008 We explore two elegant approaches to shrimp—one hot dish and one cold—and find the best way to prepare each. Recipe: Garlicky Shrimp with Bread Crumbs, Shrimp SaladEquipment: Kitchen TimersTaste test: Tuna

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Season 08, Episode 25 Drive-In Specials

S08 E25

Jun 21, 2008
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Drive-In Specials Jun 21, 2008 Food safety concerns have many of us now grilling burgers to medium-well and beyond. Unfortunately, grilling burgers for so long results in disappointingly dense, dry meat. We weren’t yet ready to omit burgers from our backyard menu, so we set out to solve the problem. Recipe: Oven-Fried Onion Rings, Well-Done Hamburgers on a Charcoal GrillTaste test: Cheddar CheeseScience: All About Panades

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Season 08, Episode 26 Favorite Slow Cooker Classics

S08 E26

Jun 28, 2008
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Favorite Slow Cooker Classics Jun 28, 2008 Most of us think of the slow cooker as a kitchen workhorse best reserved for weeknight simple stews, hearty soups, and the like. But what about pulling the slow cooker out for entertaining? Recipe: Beef Burgundy, Beer-Braised Short RibsEquipment: Slow Cookers

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