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The Cook's Illustrated Cookbook: 2,000 Recipes from America's Most Trusted Cooking Magazine
 
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Get the Cookbook: http://amzn.to/nv48jU For 20 years, readers of Cook's Illustrated have been devoted to this contrarian magazine that takes no advertising and publishes just a handful of meticulously tested recipes every other month. With more than a million followers, Cook's Illustrated has become an antidote to the excesses of other cooking magazines where splashy ads, restaurant reviews, and profiles on celebrity chefs elbow out what really matters—the cooking. The Cook's Illustrated Cookbook features 2,000 of the magazine's greatest hits—hits that belong in the repertoire of any cook who cares about recipes that work. About America's Test Kitchen We know how frustrating it can be when things go wrong in the kitchen. That's why every single recipe in our books has been tested not once, not twice, but often as many as 20, 30, or even 40 times. And then, just to make absolutely sure, we often test our recipes using cheap cookware, mediocre stovetops, and the wrong ingredients. All of this work results, we hope, in a simple promise: Our recipes work the first time and every time. Please visit our websites: http://www.americastestkitchen.com/ http://www.cooksillustrated.com/ http://www.cookscountrytv.com/ Twitter: http://www.twitter.com/testkitchen Facebook: http://on.fb.me/testkitchen
Views: 18253 America's Test Kitchen
Why You Should Be Using a Fat Separator When Making Sauce and Gravy
 
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Fat separators will help you to get flavorful liquid without a greasy mess. Buy our winning fat separator: https://cooks.io/2MRPJr2 #thanksgiving Click here to watch more Cook's Illustrated Cooking Tips: https://www.youtube.com/watch?v=gUmM8... ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://cooksillustrated.com http://facebook.com/cooksillustrated http://twitter.com/testkitchen http://instagram.com/cooksillustrated http://pinterest.com/testkitchen
Views: 17842 America's Test Kitchen
Three Easy Tips for Perfecting Your Thanksgiving Turkey
 
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How to be a Thanksgiving hero? 1. Don't baste your bird. 2. Salt under the skin. 3. Use wings to make gravy. #thanksgiving Click here to watch more Cook's Illustrated Cooking Tips: https://www.youtube.com/watch?v=gUmM8... ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://cooksillustrated.com http://facebook.com/cooksillustrated http://twitter.com/testkitchen http://instagram.com/cooksillustrated http://pinterest.com/testkitchen
Science: The Secrets of Cooking Rice — The Cause of Recipe Failure is Not What You Might Think
 
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Buy Cook's Science today: http://amzn.to/212U0nC The Science of Good Cooking: http://amzn.to/1O8oGw7 Despite what many cookbooks suggest, rice-to-water ratios can’t simply be scaled up proportionally. Cook's Illustrated member's recipe for Rice and Pasta Pilaf: http://cooks.io/1cY8Okp Get tips from the pros about how to cook grains (like rice) perfectly. Watch now: https://www.youtube.com/watch?v=68PPJuFgnUw How much do you know about Asian noodle types? Watch now: https://www.youtube.com/watch?v=qYiLrPQmcnA We have a rice pilaf recipe that works without fail when made using 1 1/2 cups of rice, but many readers have written us to ask why they end up with an inch of mushy rice on the bottom of the pot when they try to double it. The reason is that, despite what many cookbooks suggest, rice-to-water ratios can’t simply be scaled up proportionally. After running a series of tests, we confirmed that rice absorbs water in a 1:1 ratio, no matter the volume. So in our original rice pilaf recipe, which calls for 1 1/2 cups of rice and 2 1/4 cups of water, the rice absorbed 1 1/2 cups of water. The remaining 3/4 cup of water evaporated. But here’s the catch: The amount of water that evaporates doesn’t double when the amount of rice is doubled. In fact, we found that when cooking a double batch of rice using the same conditions—the same large pot and lid and on the same stove burner over low heat—as we’d used for a single batch, the same quantity of water evaporated: 3/4 cup. Hence, simply doubling the recipe—increasing the amount of rice to 3 cups and the water to 4 1/2 cups—leads to mushy rice because there is an excess of water in the pot. The bottom line: To double our rice pilaf recipe, use 3 cups of rice and only 3 3/4 cups of water. ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television. http://www.americastestkitchen.com More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips. http://www.cooksillustrated.com http://www.cookscountry.com If you like us, follow us: http://cooksillustrated.com http://facebook.com/cooksillustrated http://twitter.com/testkitchen http://instagram.com/cooksillustrated http://pinterest.com/testkitchen
Views: 432529 America's Test Kitchen
The Best Way to Clean, Season, and Cook With Cast Iron
 
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Buy Our Winning Cast Iron Pan: http://cooks.io/2o6og5F Buy Our Winning Cast Iron Pan Handle Cover: http://cooks.io/2EqvB79 Buy Our Winning Papertowel Holder: http://cooks.io/2swhPy3 Get the Cast Iron Crisp Roast Butterflied Chicken Recipe: http://cooks.io/2FiS3mj Get the Cast Iron Steaks Recipe: http://cooks.io/2FiTjG3 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. ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://americastestkitchen.com http://facebook.com/americastestkitchen http://twitter.com/testkitchen http://instagram.com/testkitchen http://pinterest.com/testkitchen
Views: 112234 America's Test Kitchen
Learn to Cook: How to Construct the Perfect Pie Crust
 
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LEARN TO COOK with us: http://bit.ly/1kPBk5m Making pie dough is a study in simplicity. But rolling it out and fitting it to the pie plate? That's where it gets sticky—literally. It's important to use a dough recipe that's easy for any home cook to work with but still bakes up light and flaky. We use an unexpected ingredient and simple rolling technique to make these steps as easy as, well, pie. What is the America's Test Kitchen Online Cooking School? We've taken our 20+ years of experience in the Test Kitchen, our favorite recipes from Cook's Illustrated magazine, and your favorite chefs from our two public television shows and wrapped it all up to create a cooking school unlike any other. The America's Test Kitchen Cooking School provides personalized culinary instruction from the comfort of your own kitchen: http://bit.ly/1kPBk5m
Views: 61637 America's Test Kitchen
How to Make Homemade Pierogi and a Tender, Juicy Pork Roast
 
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Hosts Julia Collin Davison and Bridget Lancaster make an autumnal pork roast. Then, Jack Bishop challenges Bridget to a tasting of sauerkraut. Bryan shows Julia how to make authentic Polish Pierogi. Get the Cider-Braised Pork Roast recipe: https://cooks.io/2NkIg3N Get the Potato and Cheddar Pierogi recipe: https://cooks.io/2OtWYlH Buy our winning Dutch oven: https://cooks.io/2Q5wwjB Buy our winning fat separator: https://cooks.io/2MRPJr2 ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://americastestkitchen.com http://facebook.com/americastestkitchen http://twitter.com/testkitchen http://instagram.com/testkitchen http://pinterest.com/testkitchen
Views: 26966 America's Test Kitchen
Mashed Potatoes | What's Eating Dan?
 
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The immediate appeal of humble mashed potatoes is easy to understand, but the science of the spud is a bit more complicated. Dan explains the science behind why some potatoes are much better than others at producing the perfect mashed potatoes. Check out our master recipe for mashed potatoes: https://cooks.io/2RrHsYA Buy our winning potato ricer: https://cooks.io/2OkCb3g Browse our Thanksgiving guide for mashed potato recipes and more: https://cooks.io/2yJf11d #thanksgiving Follow Dan on Facebook: https://www.facebook.com/dansouzacooksillustrated/ Follow Dan on Instagram: https://www.instagram.com/testcook Follow Dan on Twitter: https://twitter.com/testcook Check out our Is it Bad? series with Hannah Crowley: https://www.youtube.com/playlist?list=PLnbzopdwFrnYk4goXGnZqSCv6_EeR-8Vt ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://cooksillustrated.com http://facebook.com/cooksillustrated http://twitter.com/testkitchen http://instagram.com/cooksillustrated http://pinterest.com/testkitchen
Views: 24185 America's Test Kitchen
Burgers | What's Eating Dan?
 
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What's eating Dan this week? Burgers. Watch Dan Souza explain the science behind one of America's favorite foods and learn the secrets to making the best homemade burger yourself. Comment below with a food you'd like to see Dan explore! Follow Dan on Facebook: https://www.facebook.com/dansouzacooksillustrated/ Follow Dan on Instagram: https://www.instagram.com/testcook Follow Dan on Twitter: https://twitter.com/testcook Purchase our Science of Good Cooking Cookbook: https://amzn.to/2NPc1qc Check out our Is it Bad? series with Hannah Crowley: https://www.youtube.com/playlist?list=PLnbzopdwFrnYk4goXGnZqSCv6_EeR-8Vt ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://cooksillustrated.com http://facebook.com/cooksillustrated http://twitter.com/testkitchen http://instagram.com/cooksillustrated http://pinterest.com/testkitchen
Views: 281571 America's Test Kitchen
How to Make Perfectly Poached Eggs
 
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A simple trick will help you to get perfectly poached eggs right at home. Buy Our Winning Dutch Oven: https://cooks.io/2AHFsG3 Buy Our Winning Immersion Circulator (Sous Vide): https://cooks.io/2Dw6HpU Click here to watch more Kitchen Smarts: https://www.youtube.com/watch?v=Ovqhzil3wJw&list=PLnbzopdwFrnZxin-RUn3vI21Ghu6KvCXn ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://americastestkitchen.com http://facebook.com/americastestkitchen http://twitter.com/testkitchen http://instagram.com/testkitchen http://pinterest.com/testkitchen
Views: 13946 America's Test Kitchen
How to Cook the Best Flank Steak and Ratatouille, Plus, Why You Should Buy a Carbon Steel Skillet
 
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Buy Our Winning Carbon Steel Skillet: https://cooks.io/2qtV4aE Buy Our Winning Probe Thermometer: https://cooks.io/2IPtefI Buy Our Winning Potato Masher: https://cooks.io/2GPJ6ON Buy Our Winning Traditional Skillet: https://www.americastestkitchen.com/tradskillet Get Our Recipe for Pan-Seared Flank Steak: https://cooks.io/2HfId5x Get Our Recipe for Walkaway Ratatouille: https://cooks.io/2vbSlYk Host Bridget Lancaster shows host Julia Collin Davison how to make the best Pan-Seared Flank Steak with Mustard-Chive Butter. Then, equipment expert Adam Ried reviews carbon steel skillets in the Equipment Corner. Finally, test cook Becky Hays uncovers the secrets for making Walkaway Ratatouille. ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://americastestkitchen.com http://facebook.com/americastestkitchen http://twitter.com/testkitchen http://instagram.com/testkitchen
Views: 55553 America's Test Kitchen
How to Tell When Your Seafood is Done Cooking
 
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Cooking perfect seafood is easier than you think, if you know what to look our for. Click here to buy our winning instant read thermometer: https://cooks.io/2PANtRL Click here to watch more Cook's Illustrated Cooking Tips: https://www.youtube.com/watch?v=gUmM8fyA2jM&list=PLnbzopdwFrnbw7lMXc3_Ry36bEucTzGdv ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://cooksillustrated.com http://facebook.com/cooksillustrated http://twitter.com/testkitchen http://instagram.com/cooksillustrated http://pinterest.com/testkitchen
Views: 16757 America's Test Kitchen
Science: Make the Best Steaks By Cooking Frozen Meat (No Thawing!)
 
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Buy Cook's Science today: http://amzn.to/212U0nC The Science of Good Cooking: http://amzn.to/1O8oGw7 Buy the Cook's Illustrated Meat Book: https://amzn.to/2yHFrTI Conventional wisdom holds that frozen steaks should be thawed before cooking, but we wondered if you can cook frozen meat straight from the freezer. Cook's Illustrated Senior Editor Dan Souza explains our cooking experiments. WATCH: How to Make the Most Perfect Bacon Ever https://www.youtube.com/watch?v=2guC4Badq2s WATCH: How to Quickly Defrost Meat https://www.youtube.com/watch?v=4a2hQpj6Dxc Recipe for Ultimate Charcoal-Grilled Steaks: http://cooks.io/2lsTUYe Recipe for Grilled Frozen Steaks: http://cooks.io/2lsXUYu Recipe for Pan-Seared Thick-Cut Strip Steaks: http://bit.ly/ULQJwD EXPERIMENT We cut a strip loin into eight steaks, cut each steak in half crosswise, put the pieces in vacuum-sealed bags, and froze them. We then thawed half of each steak in the refrigerator overnight and kept the other half frozen. Using our preferred method, we seared both sets of steaks in a hot skillet for 90 seconds per side and then transferred them to a 275-degree oven until they reached 125 degrees, or medium-rare. To track moisture loss, we weighed each steak before and after cooking. RESULTS Not surprisingly, the frozen steaks took longer to finish cooking through in the oven (18 to 22 minutes versus 10 to 15 minutes for the thawed steaks). What was surprising was that the frozen steaks actually browned in the skillet just as well as, and in the same amount of time as, the thawed steaks. Furthermore, they had thinner bands of gray, overcooked meat directly under the crust than the thawed steaks had. We also found that these steaks lost on average 9 percent less moisture during cooking than the thawed steaks did. Sampling the steaks side by side, tasters unanimously preferred the cooked-from-frozen steaks to their thawed counterparts. EXPLANATION A fully frozen steak is extremely cold, which prevents overcooking while the surface reaches the very high temperatures necessary for browning reactions. As for the difference in moisture loss, we know that when meat is cooked to temperatures higher than 140 degrees, its muscle fibers begin to squeeze out a significant amount of moisture. As its slightly thicker gray band indicated, the steak that had been thawed had more overcooking around the edge, so it made sense that it also had greater moisture loss. THE TAKEAWAY While we prefer to start with steak that’s never been frozen for the best texture, if we do have frozen steaks on hand, from now on we’ll cook them straight from the freezer. (But if you can choose between frozen vs. fresh, definitely go for fresh.) Here's what to do for the best frozen steaks: Freeze steaks, uncovered, overnight on a baking sheet (this dries them out to prevent excess splattering during cooking), then wrap them tightly in plastic wrap, place in a zipper-lock bag, and return to freezer. To ensure that the steaks brown evenly, add oil to the skillet until it measures 1/8 inch deep. And because frozen steaks will splatter more during searing, use a large skillet. See this tip on Cook's Illustrated: http://cooks.io/2lt45vQ ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television. http://www.americastestkitchen.com More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips. http://www.cooksillustrated.com http://www.cookscountry.com If you like us, follow us: http://americastestkitchen.com http://facebook.com/americastestkitchen http://twitter.com/testkitchen http://instagram.com/testkitchen http://pinterest.com/testkitchen
Views: 4605896 America's Test Kitchen
The Best Way to Sear a Steak (Hint: We Use a Secret Ingredient)
 
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Love cooking steak? Don't miss our MEAT COOKBOOK: http://amzn.to/1Bbpdde The America's Test Kitchen Cooking School Cookbook: http://amzn.to/16ZHKaY Getting a perfect sear without overcooking a steak can be tough. Bridget Lancaster shows how to sear steak & with the Test Kitchen's secret technique for perfectly seared steaks. Learn more in the Cooking School: http://onlinecookingschool.com/?extcode=NSYTG10ZZ WATCH: Learn how to Make the Most Perfect Bacon Ever https://www.youtube.com/watch?v=2guC4Badq2s WATCH: How to Quickly Defrost Meat https://www.youtube.com/watch?v=4a2hQpj6Dxc The Best Way to Sear a Steak: To get a deep brown char on the meat without overcooking it, the meat must be completely dry. To achieve this, we use a two-pronged approach. First, place steaks on wire rack set in rimmed baking sheet. Rub entire surface of steaks with mixture of 1 tablespoon cornstarch and 2 tablespoons kosher salt. Place steaks, uncovered, in freezer until very firm, about 30 minutes. Light a large chimney starter filled with charcoal (about 6 quarts) and allow to burn until the coals are partially covered with a thin layer of ash, about 20 minutes. Build a single-level fire by arranging the coals evenly over the bottom of the grill and place the wood chunks directly on the coals, spacing them evenly around the perimeter of the grill. Set the cooking grate in place, cover, and heat the grate until hot, about 5 minutes. Use a grill brush to scrape the cooking grate clean. Dip a wad of paper towels in vegetable oil; holding the wad with tongs, oil the cooking grate. How to Cook Steak: Season the steaks with black pepper. Place the steaks on the grill, cover, and cook until the steaks begin to char, 2 to 3 minutes. Uncover the grill, flip the steaks, and cook on the second side until beginning to char, 2 to 3 minutes. Flip again and cook the first side until well charred, 2 to 3 minutes. Flip one last time and continue to cook until the second side is well charred and the center of the steak registers 115 degrees for rare (about 2 minutes) or 120 degrees for medium-rare (about 4 minutes) on an instant-read thermometer. Transfer to a large plate and let rest, loosely tented with foil, for 10 minutes. Slice and serve. RECIPE: Grilled Steaks with Chimichurri Sauce https://www.onlinecookingschool.com/learn/course/perfect-grilled-steaks/introduction/recipe-overview MORE RECIPES: Cast Iron Thick-Cut Steaks with Herbed Butter: http://cooks.io/2lto1yt Great Pan-Seared Flank Steak http://cooks.io/2ltelnT Paleo Seared Flank Steak with Chimichurri Sauce: http://cooks.io/2ltjrjZ What is the America's Test Kitchen Online Cooking School? We've taken our nearly 20-years of experience in the Test Kitchen, our favorite recipes from Cook's Illustrated magazine, and your favorite chefs from our two public television shows and wrapped it all up to create a cooking school unlike any other. The America's Test Kitchen Cooking School provides personalized culinary instruction from the comfort of your own kitchen. There are no prerequisites, so anyone can join. Learn more at: http://onlinecookingschool.com/?extcode=NSYTG10ZZ ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://americastestkitchen.com http://facebook.com/americastestkitchen http://twitter.com/testkitchen http://instagram.com/testkitchen http://pinterest.com/testkitchen
Views: 4857011 America's Test Kitchen
Learn to Cook: How to Fry Like a Pro
 
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LEARN TO COOK with us: http://bit.ly/1pAlnTm Frying at home gets a bad rap. It's easy to see why—the fear of sputtering hot oil or undercooking food is enough to make even the most confident home cook opt for baked instead of fried. We're here to allay your fears by teaching you the ins and outs of safe and successful frying. What is the America's Test Kitchen Online Cooking School? We've taken our 20+ years of experience in the Test Kitchen, our favorite recipes from Cook's Illustrated magazine, and your favorite chefs from our two public television shows and wrapped it all up to create a cooking school unlike any other. The America's Test Kitchen Cooking School provides personalized culinary instruction from the comfort of your own kitchen: http://bit.ly/1pAlnTm
Views: 220713 America's Test Kitchen
How to Make Pancakes from Scratch That Are Better Than The Box Mix But Just As Easy
 
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Buy Our Winning Whisk: http://cooks.io/2GuBmT3 Buy Our Winning Nonstick Skillet: http://cooks.io/2HkDAnc Buy Our Winning Plastic Spatula: https://cooks.io/2xfxAfk Try Our Easy Pancake Recipe: https://cooks.io/2SD6yoZ Watch More Kitchen Smarts: https://www.youtube.com/playlist?list=PLnbzopdwFrnZxin-RUn3vI21Ghu6KvCXn Watch our surprising (but delicious) method for cooking bacon: https://www.youtube.com/watch?v=2guC4Badq2s ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://americastestkitchen.com http://facebook.com/americastestkitchen http://twitter.com/testkitchen http://instagram.com/testkitchen http://pinterest.com/testkitchen
Views: 52925 America's Test Kitchen
What are the America's Test Kitchen test cooks making for Thanksgiving?
 
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http://www.cooksillustrated.com/thanksgiving Thanksgiving is one of our favorite holidays because of all the cooking—and eating, of course. See what our test cooks are making for their holiday. What are you planning to cook? America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe. Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television. http://www.americastestkitchen.com More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips. http://www.cooksillustrated.com http://www.cookscountry.com
How to Make Homemade Whoopie Pies and Mississippi Mud Pie
 
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Bridget and Julia make the ultimate Mississippi Mud Pie. Adam reviews mini food processors and Bridget and Julia share the secrets to winning Whoopie Pies. Make our Mississippi Mud Pie: https://cooks.io/2xIW5zg Make our Homemade Whoopie Pies: https://cooks.io/2xL6SZG Buy our winning food processor: https://cooks.io/2oZ4D0i Buy our winning stand mixer: https://cooks.io/2Io9dxS Click here to watch more Cook's Country Season 10: https://www.youtube.com/watch?v=DLfeKSawhUI&list=PLnbzopdwFrnZdrKrFEb_KPn0Ihozdu4QW ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://americastestkitchen.com http://facebook.com/cookscountry http://twitter.com/testkitchen http://instagram.com/cookscountry http://pinterest.com/testkitchen
Views: 19187 America's Test Kitchen
Introducing: The Cook's Illustrated Baking Book
 
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THE BOOK: http://amzn.to/16ijnJ2 520 pages • 450+ recipes • 650 illustrations • 90 photos Throughout the book, you'll find valuable (and intriguing) tips gleaned from decades of research in the test kitchen. The foolproof recipes of The Cook's Illustrated Baking Book form the heart of the book. This collection features more than 450 of the magazine's best baking recipes. Often our recipes are truly revolutionary, and you will not find recipes like them anywhere else. See the recipes: http://bit.ly/15MGcRk America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe. Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television. http://www.americastestkitchen.com More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips. http://www.cooksillustrated.com http://www.cookscountry.com Follow us: Twitter: http://www.twitter.com/testkitchen Facebook: http://www.facebook.com/americastestkitchen
Is it Bad That My Carbon Steel is Changing Color?
 
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Carbon steel, a material used to make knives, pans, and more, is becoming more and more popular in home kitchens. However, some people find the change of its color from shiny silver, to brown, to black, alarming. Hannah explains why sometimes, that can be a good thing. Buy Our Winning Carbon Steel Knife: https://cooks.io/2OOAO1C Buy Our Winning Carbon Steel Skillet: https://cooks.io/2SjcdjT Check Out Our Full Review of Carbon Steel Knives: https://cooks.io/2qe5XNw Check Out Our Full Review of Carbon Steel Skillets: https://cooks.io/2OSQMb6 Follow Hannah on Instagram: https://www.instagram.com/hannah_crowley8/ Watch more Is it Bad? https://www.youtube.com/playlist?list=PLnbzopdwFrnYk4goXGnZqSCv6_EeR-8Vt Check out our What's Eating Dan? series: https://www.youtube.com/playlist?list=PLnbzopdwFrnZc-UgGYETAQair7VzS7_Z8 ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://cooksillustrated.com http://facebook.com/cooksillustrated http://twitter.com/testkitchen http://instagram.com/cooksillustrated http://pinterest.com/testkitchen
Views: 15793 America's Test Kitchen
Equipment Review: Best Carbon-Steel Skillets (Can This One Pan Do It All?) & Our Testing Winner
 
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Buy the Winning Carbon-Steel Skillet: http://amzn.to/2kkuWO8 Full testing details and ranking chart: http://cooks.io/1guhd0N What if one pan could do everything the best traditional stainless-steel, cast-iron, and nonstick pans can do—and, in some cases, even do it a little better? We tested 8 carbon-steel skillets to find the best one: Matfer Bourgeat Black Steel Round Frying Pan, 11 7/8" Blu Skillet Ironware 13" Fry Pan Mauviel M’steel Round Fry Pan, Steel Handle 12.5" Turk Heavy Steel Frying Pan 11" De Buyer Mineral B Frypan, 12.6" Paderno World Cuisine Heavy Duty Polished Carbon Steel Frying Pan, 12 1/2" Lodge 12" Seasoned Steel Skillet Vollrath 12 1/2" Carbon Steel Fry Pan Are Carbon-Steel Knives Worth It? Watch now: https://youtu.be/e50gujs4l-I Are You Using the Best Cutting Board? Watch now: https://youtu.be/lPyhS2LX_Co Even if you’ve never heard of a carbon-steel skillet, you’ve almost certainly eaten a meal made in one. Restaurant chefs use these pans for all kinds of tasks, from searing steak to sautéing onions to cooking eggs. French omelet and crêpe pans are made of carbon steel, as are the woks used in Chinese restaurants. Even Julia Child had a few carbon-steel pieces alongside her familiar rows of copper cookware. In European home kitchens, these pans are hugely popular. Somehow, though, despite their prevalence in restaurants, they’ve never really caught on with home cooks in the United States. Given their reputation for being as great at browning as they are at keeping delicate foods from sticking, we wondered if it was time that changed. We bought seven carbon-steel skillets, all as close as possible to our preferred sizeof 12 inches for a primary skillet, priced from $39.95 to $79.95. For fun we also threw in a $230 hand-forged version made in Oregon. Bearing in mind carbon steel’s multipurpose promise, we decided on a range of recipes for our testing: frying eggs, turning out cheese omelets, pan-searing steaks, and baking the traditional French upside-down apple dessert known as tarte Tatin, which begins on the stove and moves to the oven. Along the way we’d evaluate the skillets’ shape, weight, handle comfort, and maneuverability. Washing the pans after every test would let us judge how easy they were to clean and maintain. Our key question: Could this one type of pan actually make owning the other skillets we’ve always had in our arsenal—stainless-steel tri-ply, cast-iron, and nonstick—more of an option than a necessity? ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television. http://www.americastestkitchen.com More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips. http://www.cooksillustrated.com http://www.cookscountry.com If you like us, follow us: http://americastestkitchen.com http://facebook.com/americastestkitchen http://twitter.com/testkitchen http://instagram.com/testkitchen http://pinterest.com/testkitchen
Views: 546860 America's Test Kitchen
How to Make Sourdough Bread From Scratch and How to Perfectly Roast a Chicken and Root Vegetables
 
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Buy Our Winning Storage Container: http://cooks.io/2FHkPgG Buy Our Winning Sheet Pan: http://cooks.io/2FdZfjs Buy Our Winning Scale: https://cooks.io/2IYPYLs Buy Our Winning Dutch Oven: http://cooks.io/2oEXgKT Get Our Best Roast Chicken and Root Vegetables Recipe: https://cooks.io/2Hzh1Mg Get Our Sourdough Starter Recipe: https://cooks.io/2HwJSEL Get Our Almost No-Knead Sourdough Bread Recipe: https://cooks.io/2vMFXyn Host Julia Collin Davison makes the Best Roast Chicken With Root Vegetables with host Bridget Lancaster, and test cook Dan Souza reveals the secrets to making Almost No-Knead Sourdough Bread. ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://americastestkitchen.com http://facebook.com/americastestkitchen http://twitter.com/testkitchen http://instagram.com/testkitchen
Views: 132663 America's Test Kitchen
This Solution Will Help You Cook Perfectly Cooked Pan-Seared Salmon and Shrimp Scampi
 
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Buy Our Winning Storage Container: http://cooks.io/2FHkPgG Buy Our Winning Nonstick Skillet: http://cooks.io/2HkDAnc Buy Our Winning Traditional Skillet: http://cooks.io/2p2oTh8 Buy Winning Colander: http://cooks.io/2HkPcqf Get Our Pan-Seared Salmon Recipe: http://cooks.io/2FE2Tn3 Get Our Shrimp Scampi Recipe: http://cooks.io/2Hk5UGb 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. ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://americastestkitchen.com http://facebook.com/americastestkitchen http://twitter.com/testkitchen http://instagram.com/testkitchen http://pinterest.com/testkitchen
Views: 55253 America's Test Kitchen
Garlic Bread | What's Eating Dan?
 
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Chances are you use garlic in your cooking almost everyday. But did you know you can alter the amount of garlic flavor in a dish depending how you slice it? Dan explains the science of garlic flavor and how to make the best possible garlic bread in this week's episode. Check out our really good garlic bread recipe: https://cooks.io/2xCsSp0 Buy our winning rasp grater: http://cooks.io/2FyoiOh Buy our winning garlic press: https://cooks.io/2NXEH38 Buy our winning chef's knife: https://cooks.io/2Ny7LLt Buy our winning sheet pans: http://cooks.io/2FdZfjs Follow Dan on Facebook: https://www.facebook.com/dansouzacooksillustrated/ Follow Dan on Instagram: https://www.instagram.com/testcook Follow Dan on Twitter: https://twitter.com/testcook Purchase our Science of Good Cooking Cookbook: https://amzn.to/2NPc1qc Check out our Is it Bad? series with Hannah Crowley: https://www.youtube.com/playlist?list=PLnbzopdwFrnYk4goXGnZqSCv6_EeR-8Vt ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://cooksillustrated.com http://facebook.com/cooksillustrated http://twitter.com/testkitchen http://instagram.com/cooksillustrated http://pinterest.com/testkitchen
Views: 36772 America's Test Kitchen
An Easier Roast Turkey (That Uses a Tool for Pizza) and The Best Way to Boil Corn (Don't Boil!)
 
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Buy Our Winning Baking Stone: http://cooks.io/2FJlECs Buy Our Winning Roasting Pan: http://cooks.io/2pdumlU Buy Our Winning Oven Thermometer: http://cooks.io/2tPRcou Get Our Recipe for Easier Roast Turkey and Gravy: http://cooks.io/2tMQcli Get Our Recipe for Foolproof Boiled Corn: http://cooks.io/2FCTrB7 Test cook Dan Souza shows host Julia Collin Davison how to make the ultimate Roast Turkey. Next, gadget expert Lisa McManus uncovers the best oven thermometers. Finally, test cook Becky Hays uncovers the secrets to Foolproof Boiled Corn. #thanksgiving ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://americastestkitchen.com http://facebook.com/americastestkitchen http://twitter.com/testkitchen http://instagram.com/testkitchen http://pinterest.com/testkitchen
Views: 67497 America's Test Kitchen
The Best (and Easiest) Ground Beef Chili and Red Lentil Soup Recipes
 
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Buy Our Winning Dutch Oven: http://cooks.io/2oEXgKT Buy Our Winning Food Processor: http://cooks.io/2FEiCU3 Buy Our Winning Whisk: http://cooks.io/2GuBmT3 Get Our Recipe for the Best Ground Beef Chili: http://cooks.io/2tPMV4v Get Our Recipe for Red Lentil Soup with North African Spices: http://cooks.io/2DxVQr6 Host Julia Collin Davison shows host Bridget Lancaster how to make the Best Ground Beef Chili. Next, equipment expert Adam Ried reviews food processors in the Equipment Corner. Finally, test cook Erin McMurrer uncovers the secrets to the ultimate Red Lentil Soup with North African Spices. ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://americastestkitchen.com http://facebook.com/americastestkitchen http://twitter.com/testkitchen http://instagram.com/testkitchen http://pinterest.com/testkitchen
Views: 69309 America's Test Kitchen
How to Prepare Brussels Sprouts in a New Way
 
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➜ The Cook's Illustrated Thanksgiving Guide: http://www.cooksillustrated.com/thanksgiving?extcode=NSYTM21ZZ You can trust the editors of Cook's Illustrated—experts of all things Thanksgiving—to deliver recipes that work. WATCH: Top Smart Thanksgiving Shortcuts https://www.youtube.com/watch?v=hr6zKQPN-Pc WATCH: Best Thanksgiving Gadgets https://www.youtube.com/watch?v=UA5T-1cksok If you want a new take on a classic Thanksgiving vegetable, raw Brussels sprout salads are the way to go. And even people who claim they don’t like Brussels sprouts will love them in a slaw-like salad. Success lies in slicing the brussels sprouts very thinly. If you’re cutting the vegetables by hand, trim the stem end off of each sprout and then cut each in half through the cut end. With the flat surface on the cutting board, slice each half to make very thin pieces. But since this is time intensive and slow going if you don’t have strong knife skills, you can also use a food processor with a slicing blade. America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe. Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television. http://www.americastestkitchen.com More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips. http://www.cooksillustrated.com http://www.cookscountry.com
Views: 37501 America's Test Kitchen
Super Quick Video Tip: How to Properly Season, Clean, and Care for Cast-Iron Cookware
 
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Our *NEW* Cookbook! Cook It in Cast Iron: http://amzn.to/241tJtq Buy our winning cast-iron skillet here: https://amzn.to/2yrE2jY A little bit of TLC every time you use it goes a long way. Watch more Super Quick Video Tips at http://AmericasTestKitchenFeed.com ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television. http://www.americastestkitchen.com More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips. http://www.cooksillustrated.com http://www.cookscountry.com If you like us, follow us: http://americastestkitchen.com http://facebook.com/americastestkitchen http://twitter.com/testkitchen http://instagram.com/testkitchen http://pinterest.com/testkitchen
Views: 462667 America's Test Kitchen
Busting Common Corn Myths
 
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There's a lot of bad advice out there about cooking corn. We're here to set the record straight. Watch more Cook's Illustrated Kitchen Tips videos: https://www.youtube.com/watch?v=gUmM8fyA2jM&list=PLnbzopdwFrnbw7lMXc3_Ry36bEucTzGdv Try our Foolproof Boiled Corn recipe: https://cooks.io/2JieYfm ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://cooksillustrated.com http://facebook.com/cooksillustrated http://twitter.com/testkitchen http://instagram.com/cooksillustrated http://pinterest.com/testkitchen
Views: 20918 America's Test Kitchen
How to Make Pecan Pie in Advance
 
01:01
➜ The Cook's Illustrated Thanksgiving Guide: http://www.cooksillustrated.com/thanksgiving?extcode=NSYTM03ZZ You can trust the editors of Cook's Illustrated—experts of all things Thanksgiving—to deliver recipes that work. America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe. Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television. http://www.americastestkitchen.com More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips. http://www.cooksillustrated.com http://www.cookscountry.com
Views: 19278 America's Test Kitchen
Learn To Cook: How to Make Fresh Pasta (Homemade Fettuccine)
 
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What's the best pasta maker? Read our review: http://cooks.io/2pKtxSp LEARN TO COOK with us! http://onlinecookingschool.com/?extcode=NSYTG10ZZ Fresh pasta only uses a couple of ingredients to make, and tastes delicious. In this clip from the America's Test Kitchen Cooking School, Bridget demonstrates the technique for making and shaping fresh pasta so it that you can make lasagna, ravioli, or cut pastas like fettuccine and tagliatelle. http://onlinecookingschool.com/?extcode=NSYTG10ZZ What is the America's Test Kitchen Online Cooking School? We've taken our nearly 20-years of experience in the Test Kitchen, our favorite recipes from Cook's Illustrated magazine, and your favorite chefs from our two public television shows and wrapped it all up to create a cooking school unlike any other. The America's Test Kitchen Cooking School provides personalized culinary instruction from the comfort of your own kitchen. There are no prerequisites, so anyone can join. ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. Learn more at: http://onlinecookingschool.com/?extcode=NSYTG10ZZ If you like us, follow us: http://americastestkitchen.com http://facebook.com/americastestkitchen http://twitter.com/testkitchen http://instagram.com/testkitchen http://pinterest.com/testkitchen
Views: 606661 America's Test Kitchen
How to Make Perfectly Shaped Pizza Dough
 
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Perfect homemade pizza dough is easier than you think. Try Our Thin-Crust Pizza Recipe: https://cooks.io/2CXdiIK For more baking recipes, buy the Cook's Illustrated Baking Book: https://cooks.io/2vZa8jA Click here to watch more Kitchen Smarts: https://www.youtube.com/watch?v=Ovqhzil3wJw&list=PLnbzopdwFrnZxin-RUn3vI21Ghu6KvCXn ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://cooksillustrated.com http://facebook.com/cooksillustrated http://twitter.com/testkitchen http://instagram.com/cooksillustrated http://pinterest.com/testkitchen
Views: 14589 America's Test Kitchen
Is it Bad If My Sheet Pans Are All Messed Up?
 
02:51
Have your sheet pans turned from shiny to matte or to brown or black? Don't sweat, Hannah is here to help. Watch her explain why this might actually be better for roasting or baking certain things. Comment below with your "is it bad?" questions! Buy Our Winning Rimmed Baking Sheet: http://cooks.io/2FdZfjs Buy Our Winning Cooling Rack: http://cooks.io/2CPjaQq Follow Hannah on Instagram: https://www.instagram.com/hannah_crowley8/ Watch more Is it Bad? https://www.youtube.com/playlist?list=PLnbzopdwFrnYk4goXGnZqSCv6_EeR-8Vt Check out our What's Eating Dan? series: https://www.youtube.com/playlist?list=PLnbzopdwFrnZc-UgGYETAQair7VzS7_Z8 ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://cooksillustrated.com http://facebook.com/cooksillustrated http://twitter.com/testkitchen http://instagram.com/cooksillustrated http://pinterest.com/testkitchen
Views: 35654 America's Test Kitchen
How to Make Over Fast Food Favorites: Shredded Chicken Tacos and Grilled Pizza
 
22:16
Buy Our Winning Food Processor: http://cooks.io/2FEiCU3 Buy Our Winning Scale: https://cooks.io/2IYPYLs Buy Our Recommended Pizza Peel: https://cooks.io/2vtyaoT Buy Our Winning Chef's Knife: https://cooks.io/2IvT4VU Buy Our Winning Dutch Oven: http://cooks.io/2oEXgKT Get Our Recipe For Shredded Chicken Tacos: https://cooks.io/2J9IjZN Get Our Recipe For Grilled Pizza: https://cooks.io/2qIZ47c Test cook Dan Souza shows host Julia Collin Davison how to make the perfect Grilled Pizza at home. Then, tasting expert Jack Bishop challenges Julia to a tasting of supermarket olive oil. Next, gadget expert Lisa McManus uncovers the best avocado gadgets. Finally, host Bridget Lancaster goes into the test kitchen with test cook Tim Chin to learn how to make the best Shredded Chicken Tacos. ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://americastestkitchen.com http://facebook.com/americastestkitchen http://twitter.com/testkitchen http://instagram.com/testkitchen
Views: 45137 America's Test Kitchen
How to Cook Bone-in Chicken Breasts and the Best Baked Potato
 
22:16
Buy Our Winning Kitchen Shears: http://cooks.io/2owmhZA Buy Our Winning Trash Can: http://cooks.io/2F1kplJ Buy Our Best Buy Trash Can: http://cooks.io/2oz42Cw Buy Our Winning Rimmed Baking Sheet: http://cooks.io/2FdZfjs Buy Our Winning Cooling Rack: http://cooks.io/2CPjaQq Get the Recipe for the Best Baked Potatoes: http://cooks.io/2tf4QkG Get the Recipe For Roasted Bone-In Chicken Breasts: http://cooks.io/2oDxh7j 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. ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://americastestkitchen.com http://facebook.com/americastestkitchen http://twitter.com/testkitchen http://instagram.com/testkitchen http://pinterest.com/testkitchen
Views: 124246 America's Test Kitchen
Best Pot Roast Cook's Illustrated recipe
 
06:56
Need a great pot roast recipe? Cook's Illustrated is a subscription-only cooking magazine with great full flavor recipes. They don't allow downloads or viewing their recipes online so I created an abridged version of this recipe right here. Your local library may have back issues of CI.
Views: 8850 WisconsinArtist
Is It Bad If I Don't Sharpen My Kitchen Knives?
 
03:08
Watch to see Hannah explain why it's bad that you haven't been sharpening your kitchen knives and how to get them sharp (and safe) again with a few different methods. And comment below with your "Is It Bad?" questions! Check out Hannah's response video to this episode: https://youtu.be/S7rVqnM8Wg4 Buy our winning chef's knife: https://cooks.io/2Ny7LLt Buy our winning electric knife sharpener: https://cooks.io/2u2QEt4 Buy our winning manual knife sharpener: https://cooks.io/2MVLgiv Follow Hannah on Instagram: https://www.instagram.com/hannah_crowley8/ Check out our Kitchen Smarts series: https://www.youtube.com/playlist?list=PLnbzopdwFrnZxin-RUn3vI21Ghu6KvCXn ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://cooksillustrated.com http://facebook.com/cooksillustrated http://twitter.com/testkitchen http://instagram.com/cooksillustrated http://pinterest.com/testkitchen
Views: 37806 America's Test Kitchen
Equipment Review: Best Mandoline (Slicing/Julienne) for Everyday Kitchen Cooking
 
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Buy the winning mandoline: http://amzn.to/1hW3VVz Full review and results chart: http://bit.ly/1h5y4Ur You don't have to be a restaurant chef to appreciate a good mandoline. Want to know how to cut vegetables quickly and safely? These tools can thin-slice, julienne, and (in some cases) waffle-cut produce far faster than a skilled cook wielding a sharp knife can, and with utter precision. That uniformity is at least as valuable as the time savings—and not just for cosmetic reasons. When cuts are uneven, so is cooking. We wanted to know: What's the best mandoline? We tested 9 products in our kitchen mandoline review to find the best one: Swissmar Börner Original V-Slicer Plus Mandoline Kyocera Adjustable Slicer with Handguard Progressive Prepworks Julienne and Slicer OXO Good Grips V-Blade Mandoline Slicer Norpro Mandoline Slicer/Grater with Guard Zyliss 2-in-1 Handheld Slicer Kuhn Rikon Thick & Thin Mandoline Chef’n Pull’n Slice mandoline Microplane Adjustable Slicer with Julienne Blade But for a mandoline to be truly useful in a home kitchen, not just an appliance you break out for the occasional vegetable gratin or elegantly shingled fruit tart, it must be easy to set up, clean, and store. And given that you're working with sharp blades, it must also be as safe to use as it is efficient. ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television. http://www.americastestkitchen.com More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips. http://www.cooksillustrated.com http://www.cookscountry.com If you like us, follow us: http://cooksillustrated.com http://facebook.com/cooksillustrated http://twitter.com/testkitchen http://instagram.com/cooksillustrated http://pinterest.com/testkitchen
Views: 1437919 America's Test Kitchen
How to Bake the Best Chewy Oatmeal Cookies and Ultranutty Pecan Bars
 
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Buy Our Winning Portion Scoop: http://cooks.io/2I9iVUb Buy Our Winning Pie Carrier: https://cooks.io/2JiYCUS Buy Our Winning Prep Bowls: https://cooks.io/2pZb98b Buy Our Best Buy Prep Bowls: https://cooks.io/2JfEO4S Get Our Classic Chewy Oatmeal Cookies Recipe: https://cooks.io/2q33t4O Get Our Ultranutty Pecan Bars Recipe: https://cooks.io/2GwYl32 Host Bridget Lancaster goes into the test kitchen with host Julia Collin Davison to learn how to make the ultimate Chewy Oatmeal Cookies. Then, equipment expert Adam Ried reviews mini prep bowls in the Equipment Corner. Finally, test cook Elle Simone reveals the secrets to Ultranutty Pecan Bars. ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://americastestkitchen.com http://facebook.com/americastestkitchen http://twitter.com/testkitchen http://instagram.com/testkitchen http://pinterest.com/testkitchen
Views: 62969 America's Test Kitchen
How to Make Chinese Takeout Favorites: Homemade Scallion Pancakes and the Best Beef Stir-Fry
 
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Buy Our Winning Chef's Knife: https://cooks.io/2IvT4VU Buy Our Winning Nonstick Skillet: http://cooks.io/2HkDAnc Buy Our Winning Rolling Pin: https://cooks.io/2JoWPOq Buy Our Winning Cast Iron Pan: http://cooks.io/2o6og5F Get Our Recipe for Scallion Pancakes: https://cooks.io/2JjXfW8 Get Our Recipe for Beef Stir-Fry with Bell Peppers and Black Pepper Sauce: https://cooks.io/2q7Ldal Host Bridget Lancaster goes into the test kitchen with host Julia Collin Davison to learn how to make the best Beef Stir-Fry with Bell Peppers and Black Pepper Sauce at home. Then, tasting expert Jack Bishop challenges Bridget to a tasting of soy sauce. Next, test cook Keith Dresser shows Julia how to make the ultimate Scallion Pancakes with Dipping Sauce. ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://americastestkitchen.com http://facebook.com/americastestkitchen http://twitter.com/testkitchen http://instagram.com/testkitchen http://pinterest.com/testkitchen
Views: 111592 America's Test Kitchen
Ice Cream | What's Eating Dan?
 
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This week Dan delves into the science of one of our favorite desserts: ice cream. He explains why texture is so important to our experience of the frozen dessert and explains the formula for getting perfect results at home. Click here to access our Vanilla Ice Cream recipe: https://cooks.io/2M2RflC Follow Dan on Facebook: https://www.facebook.com/dansouzacooksillustrated/ Follow Dan on Instagram: https://www.instagram.com/testcook Follow Dan on Twitter: https://twitter.com/testcook Purchase our Science of Good Cooking Cookbook: https://amzn.to/2NPc1qc Buy Our Winning Ice Cream Maker: https://cooks.io/2GgnMlr Check out our Is it Bad? series with Hannah Crowley: https://www.youtube.com/playlist?list=PLnbzopdwFrnYk4goXGnZqSCv6_EeR-8Vt ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://cooksillustrated.com http://facebook.com/cooksillustrated http://twitter.com/testkitchen http://instagram.com/cooksillustrated http://pinterest.com/testkitchen
Views: 36989 America's Test Kitchen
Home Book Review: Cover  Bake (Best Recipe) by Cooks Illustrated Magazine, John Burgoyne, Carl ...
 
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http://www.HomeBookMix.com This is the review of Cover Bake (Best Recipe) by Cooks Illustrated Magazine, John Burgoyne, Carl Tremblay, Daniel J. Van Ackere.
Views: 72 HomeBooks
Super Quick Video Tips: How We Package Cookies for Maximum Freshness
 
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This tin of cookies includes a special ingredient to keep the treats from going stale in transit. Watch more Super Quick Video Tips at http://AmericasTestKitchenFeed.com ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television. http://www.americastestkitchen.com More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips. http://www.cooksillustrated.com http://www.cookscountry.com If you like us, follow us: http://americastestkitchen.com http://facebook.com/americastestkitchen http://twitter.com/testkitchen http://instagram.com/testkitchen http://pinterest.com/testkitchen
Views: 202989 America's Test Kitchen
Wings | What's Eating Dan?
 
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Last year, Americans ate 1 billion chicken wings during the Super Bowl alone. Dan explores the science behind what makes this favorite food so satisfying to eat and busts the myth that wings are dark meat. Check out our Korean Fried Chicken Wings recipe: https://cooks.io/2wKWuRb Buy our winning Dutch oven: http://cooks.io/2oEXgKT Buy our winning probe thermometer: http://cooks.io/1NbHpXi Follow Dan on Facebook: https://www.facebook.com/dansouzacooksillustrated/ Follow Dan on Instagram: https://www.instagram.com/testcook Follow Dan on Twitter: https://twitter.com/testcook Purchase our Science of Good Cooking Cookbook: https://amzn.to/2NPc1qc Check out our Is it Bad? series with Hannah Crowley: https://www.youtube.com/playlist?list=PLnbzopdwFrnYk4goXGnZqSCv6_EeR-8Vt ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://cooksillustrated.com http://facebook.com/cooksillustrated http://twitter.com/testkitchen http://instagram.com/cooksillustrated http://pinterest.com/testkitchen
Views: 24326 America's Test Kitchen
How to Make Show-Stopping Apple Pandowdy and Southern Smothered Chicken
 
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Julia shows Bridget how to make Southern Smothered Chicken. Equipment Expert Adam reveals his favorite kitchen timer and Bridget bakes Apple Pandowdy. Try our Southern Smothered Chicken recipe: https://cooks.io/2D6ESoN Try our Apple Pandowdy recipe: https://cooks.io/2xhOLup Buy our winning kitchen shears: https://cooks.io/2OmuIkY Buy our winning Dutch oven: https://cooks.io/2OjJRTZ Click here to watch more Cook's Country Season 10: https://www.youtube.com/watch?v=DLfeKSawhUI&list=PLnbzopdwFrnZdrKrFEb_KPn0Ihozdu4QW ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://americastestkitchen.com http://facebook.com/americastestkitchen http://twitter.com/testkitchen http://instagram.com/testkitchen http://pinterest.com/testkitchen
Views: 31390 America's Test Kitchen
How to Make Juicy Chicken for Salads
 
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There's nothing worse than dry, stringy chicken on your salad. Elle is here to show you how to make tender, juicy chicken for all your salad needs. Try Our Poached Chicken recipe: https://cooks.io/2qoHPrx Buy our winning steamer basket: https://cooks.io/2AW0fI7 Click here to watch more Kitchen Smarts: https://www.youtube.com/watch?v=Ovqhzil3wJw&list=PLnbzopdwFrnZxin-RUn3vI21Ghu6KvCXn ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://cooksillustrated.com http://facebook.com/cooksillustrated http://twitter.com/testkitchen http://instagram.com/cooksillustrated http://pinterest.com/testkitchen
Views: 15121 America's Test Kitchen
Equipment Review: Best Traditional Skillets / All-Purpose Fry Pans & Our Testing Winner
 
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Buy our winning skillet: http://amzn.to/1O4R3LR Full review and results chart: http://cooks.io/1NjVRNf A 12-inch skillet should last a lifetime and cook almost anything. But does quality construction have to cost top dollar? We tested 7 traditional skillets (5 were fully clad with layers of aluminum and stainless steel covering the entire pan, while 2 had aluminum-steel disk bottoms) to find the best one: All-Clad 12-inch Stainless Steel Fry Pan with Lid Gourmet Standard Tri-Ply 12-Inch Skillet Calphalon Contemporary Stainless 12-Inch Omelette Pan Weil by Spring, The Healthy Kitchen 12-Inch Fry Pan All-Clad 13-Inch Stainless French Skillet Miu Stainless Steel 12-Inch Open Fry Pan Cuisinart Chef's Classic Stainless 12-Inch Skillet ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television. http://www.americastestkitchen.com More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips. http://www.cooksillustrated.com http://www.cookscountry.com If you like us, follow us: http://cooksillustrated.com http://facebook.com/cooksillustrated http://twitter.com/testkitchen http://instagram.com/cooksillustrated http://pinterest.com/testkitchen
Views: 414938 America's Test Kitchen
Equipment Review: Best Carbon-Steel Chef's Knives & Our Testing Winner
 
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Best carbon-steel knife: http://amzn.to/1NpLCq1 Best stainless-steel knife: http://amzn.to/1vDJeHc Full review and results chart: http://bit.ly/1rJ0KXN Carbon-steel enthusiasts have long considered these knives sharper and more durable than stainless. But do they really perform better—and are they worth the upkeep? We tested 8 carbon-steel knives to find the best one: Bob Kramer 8" Carbon Steel Chef’s Knife by Zwilling J.A. Henckels Tsukiji Masamoto Gyuto, 8 1/4" Togiharu Virgin Carbon Steel Gyutou, 8.2" Misono Swedish Carbon Steel Gyutou, 8.2" Masamoto Sohonten Virgin Carbon Steel Gyutou, 8.2" Messermeister Park Plaza Carbon 8 Inch Chef’s Knife R. Murphy Chef’s Select 8 Inch Carbon Steel Chef’s Knife Sabatier Mexeur et Cie 8" Chef ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television. http://www.americastestkitchen.com More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips. http://www.cooksillustrated.com http://www.cookscountry.com If you like us, follow us: http://facebook.com/americastestkitchen http://twitter.com/testkitchen http://instagram.com/testkitchen http://pinterest.com/testkitchen
Views: 646908 America's Test Kitchen
Why Chefs Love Pressure Cookers
 
05:14
We at America's Test Kitchen were curious about how professional chefs use pressure cookers in their restaurants and/or homes. Their answers were inspiring. Featured chefs: Jody Adams (Porto, Saloniki, Trade) Dante de Magistris (il Casale, Restaurant Dante) Mary Dumont (Cultivar) Tony Maws (Craigie on Main, Kirkland Tap & Trotter) Our new cookbook, Pressure Cooker Perfection, brings you 100+ bulletproof recipes supercharged with flavor: http://amzn.to/Uqkz5a Try our easy Pressure-Cooker Asian-Style Boneless Beef Short Ribs: https://www.cooksillustrated.com/recipes/7539-pressure-cooker-asian-style-boneless-beef-short-ribs ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television. http://www.americastestkitchen.com More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips. http://www.cooksillustrated.com http://www.cookscountry.com If you like us, follow us: http://americastestkitchen.com http://facebook.com/americastestkitchen http://twitter.com/testkitchen http://instagram.com/testkitchen http://pinterest.com/testkitchen
Views: 879884 America's Test Kitchen
Super Quick Video Tips: Make Beautifully Browned Fish Without Risk of Overcooking
 
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4 surefire secrets for keeping your pan-roasted fish moist and well-browned. Watch more Super Quick Video Tips at http://AmericasTestKitchenFeed.com America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe. Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television. http://www.americastestkitchen.com More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips. http://www.cooksillustrated.com http://www.cookscountry.com
Views: 134975 America's Test Kitchen

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