America's Test Kitchen From Cook's Illustrated

Season 12

2012 · 26 episodes

Episodes

1Simply ChickenChicken 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.
2Fall ClassicsThis 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.
3Rise and Shine BreakfastScrambled 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.
4Chocolate TorteTo 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.
5Pasta, PleaseJoin 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.
6A Slow and Easy ThanksgivingWe 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.
7A Latin CelebrationPeruvian 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.
8New York-Style Pizza at HomeAfter venturing to Brooklyn for the real deal, we return to the test kitchen to develop our own Thin-Crust Pizza recipe. We’d gladly pit it against that of any New York pizza joint.
9Shake and Bake ReinventedFirst, we reveal how using fewer nuts actually brought out the almonds’ flavor in our Nut-Crusted Chicken Cutlets. Then we demonstrate our foolproof method for the ultimate Crisp Pan-Fried Pork Chops.
10Here's the BeefWe researched the fanatical world of chili devotees and used the best of what we learned to develop a recipe for Our Favorite Chili. Then we demonstrate another beefy favorite: Juicy Pub-Style Burgers.
11Crepes and CroissantsTo learn how the French make their croissants so delicate and rich, we traveled to Paris. Then we came back to the test kitchen and used what we learned to develop our own foolproof recipe. We also introduce our flawless version of another brunch favorite: crêpes.
12Salmon and SoleFish dishes make the perfect weeknight meal—if you can avoid cooking them improperly and losing their crust in the process. We manage to dodge both problems in our recipes for Glazed Salmon and Baked Sole Fillets.
13Soup and Bread From ScratchMost of the time, whole-wheat sandwich bread and broccoli-cheese soup recipes don’t taste enough like the ingredients they advertise. Our versions really taste like wheat and broccoli, respectively—and are better than anything you can buy at a supermarket.
14A Moroccan FeastFussy techniques and esoteric ingredients make cooking authentic Moroccan chicken a daunting proposition. Our simple Chicken Tagine and foolproof couscous take the anxiety out of preparing a Moroccan meal.
15Vegetarian Pasta NightEven the most fervent meat eaters will love our versions of these two vegetarian favorites: full-flavored Vegetable Lasagna and bright, citrusy Spaghetti al Limone.
16Cool and Creamy DessertsGrab your spoons and join us as we demonstrate fail-safe methods for making our perfect Chocolate Pudding and our Homemade Ice Cream, which could rival even the best in your supermarket’s freezer section.
17Backyard Chicken DinnerFirst, we move the test kitchen outdoors to reveal the secrets to our Grill-Smoked Chicken, which has tender, juicy meat and clean, full-bodied smoke flavor. Then we go back inside to produce the ultimate Salt-Baked Potatoes.
18Slow-Cooker RevolutionWe demonstrate the slow cooker’s versatility by using it to prepare three of our favorites: Old-Fashioned Chicken Noodle Soup, Pork Loin with Cranberries and Orange, and Chocolate-Hazelnut Bread Pudding.
19Mediterranean SpecialsOur Beef Kebabs and Greek Spinach and Feta Pie recipes take two often lackluster Mediterranean staples and elevate them to the mealtime favorites they once were.
20Cold-Weather ComfortJoin us as we share two recipes that will heat up any cold day: our Split Pea and Ham Soup, which features a rich broth studded with sweet-smoky meat, and our Easy Caramel Cake, whose foolproof caramel icing is sure to reclaim its place in every baker’s repertoire.
21Gnocchi and PanzanellaThink that all potato and bread recipes have to be heavy? We prove otherwise with our light-as-air Potato Gnocchi and our bread and tomato Panzanella salad.
22Time to GrillIn the summer, it’s easy to get into a grilled-burgers-and-chicken rut. Our flavor-packed Grilled Bone-In Pork Roast and tender Grilled Scallops provide the perfect change of pace.
23Sweet Summer EndingsWhen they’re good, summer pies and cakes are a great way to highlight fresh produce. But when they’re bad, they’re a great way to waste it. Our Strawberry Pie and Summer Peach Cake are the former.
24Southeast Asian FavoritesJoin us as we travel to New York City to learn the secrets of Thai cooking. We return to the test kitchen to use our newfound knowledge in two Southeast Asian classics: Thai Grilled Beef Salad and Indonesian-Style Fried Rice.
25Summertime SupperA foolproof cooking method ensures that our Grilled Stuffed Pork Tenderloin stays tender and moist, while a rich-tasting filling gives the mild cut big flavor. Our Lighter Corn Chowder, which actually tastes like crisp, sweet corn, rounds out the meal.
26Bistro-Style Steak and PotatoesWe give you the know-how to prepare this five-star meal at home. Our Pan-Seared Steaks with Herb Sauce achieves the richness and consistency of a classic French demi-glace in a fraction of the time, and our crisp, earthy Potato Galette makes the perfect side dish.