Learn to Make Tamales with Red Chicken Chile Filling & Chorizo and Potato Tacos

From America’s Test Kitchen. Hosts Bridget Lancaster and Julia Collin Davison uncover the secrets to the ultimate Tamales with Red Chicken Chile Filling. Then, test cook Dan Souza makes Julia perfect Chorizo and Potato Tacos. Make Our Tamales: https://cooks.io/2GQjjJ7 Make Our Red Chicken Chile Filling: https://cooks.io/2SJqRVn Make Our Chorizo and Potato Tacos: https://cooks.io/2IpHwsp Buy Our…

How to Make Alcatra, the Ultimate Portuguese-Style Beef Stew

From America’s Test Kitchen. Host Bridget Lancaster shows host Julia Collin Davison how to make the ultimate Portuguese-Style Beef Stew. Make Our Portuguese-Style Beef Stew: http://cooks.io/2CQTJ0V Buy Our Winning Dutch Oven: https://cooks.io/2SyE6rN 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…

Equipment Review: The Best Paper Towel Holder

From America’s Test Kitchen. Equipment expert Adam Ried reviews paper towel holders in the Equipment Corner. Buy Our Winning Paper Towel Holder: https://cooks.io/2GLDFU4 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…

How to Make Potato-Cheddar Pierogi at Home

From America’s Test Kitchen. Test cook Bryan Roof teaches host Julia Collin Davison the secrets to tackling authentic Pittsburg-style Potato-Cheddar Pierogi at home. Get the Recipe for Potato-Cheddar Pierogi: https://cooks.io/2OtWYlH Buy Our Winning Stand Mixer: https://cooks.io/2SVY9jh ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000…

Italian Seafood Suppers: How to Make Linguine allo Scoglio and Tuscan Shrimp and Beans

From America’s Test Kitchen. Hosts Bridget Lancaster and Julia Collin Davison uncover the secrets to making perfect Linguine allo Scoglio. Next, equipment expert Adam Ried reveals his top pick for manual pasta machines. Then, gadget critic Lisa McManus reviews restaurant tools that every home cook should use. Finally, test cook Becky Hays makes Bridget an…

How to Make Crisp Roast Butterflied Chicken with Rosemary and Garlic

From America’s Test Kitchen. Test cook Dan Souza uncovers the secrets to Crisp Roast Butterflied Chicken with Rosemary and Garlic. Make Our Crisp Roast Butterflied Chicken with Rosemary and Garlic: http://cooks.io/2FiS3mj Buy Our Winning Cast Iron Skillet: https://cooks.io/2DKcPZ4 ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen…

How to Make Cider-Braised Pork Roast

From America’s Test Kitchen. Hosts Julia Collin Davison and Bridget Lancaster prepare a show-stopping special occasion Cider-Braised Pork Roast. Get the Recipe for Cider-Braised Pork Roast: https://cooks.io/2NkIg3N Buy Our Winning Dutch Oven: https://cooks.io/2SyE6rN 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…

How to Make the Ultimate Cast-Iron Steak with Herb Butter

From America’s Test Kitchen. Julia shows Bridget how to make the ultimate Cast-Iron Steak with Herb Butter. Make Our Cast-Iron Steak with Herb Butter: http://cooks.io/2FiTjG3 Buy Our Winning Cast Iron Skillet: https://cooks.io/2DKcPZ4 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…

Why is Ketchup Such a Polarizing Condiment? | Proof Podcast From America’s Test Kitchen

From America’s Test Kitchen. Check out recipes and bonus content here: https://www.americastestkitchen.com/proof Do burgers need ketchup? The birthplace of the burger, Louis’ Lunch, doesn’t think so. The family-run business has maintained a strict no-ketchup policy since they opened in 1895. We infiltrate this notorious ketchup resistance cell to try to understand why ketchup is such…

How to Make the Ultimate Italian-Style Turkey Meatballs and Kale Caesar Salad

From America’s Test Kitchen. Hosts Julia Collin Davison and Bridget Lancaster uncover the secrets to making the ultimate Italian-Style Turkey Meatballs. Then, equipment expert Adam Ried reviews dry storage containers in the equipment corner. Next, science expert Dan Souza reveals the science behind kale’s unique flavor. Finally, test cook Becky Hays makes Julia the perfect…

When Did ‘Bowls’ Become a Thing in The Food World? | Proof Podcast From America’s Test Kitchen

From America’s Test Kitchen. Check out recipes and bonus content here: https://www.americastestkitchen.com/proof “We are living through a fascinating moment in culinary history: the swift and relentless takeover of the [blank] bowl. These days, you can go an entire week of eating all of your meals in bowl form and never overlap once. Why are we…

When Did ‘Bowls’ a Thing in The Food World? | Proof Podcast From America’s Test Kitchen

From America’s Test Kitchen. Check out recipes and bonus content here: https://www.americastestkitchen.com/proof “We are living through a fascinating moment in culinary history: the swift and relentless takeover of the [blank] bowl. These days, you can go an entire week of eating all of your meals in bowl form and never overlap once. Why are we…

Why Do We Love Fair Foods So Much? | Proof Podcast From America’s Test Kitchen

From America’s Test Kitchen. Check out recipes and bonus content here: https://www.americastestkitchen.com/proof State fairs have become the site of a novelty fried foods arms race, with vendors clamoring to outdo themselves (and each other) every year. We set out to learn why the adrenaline-seeking foodie in each of us wants to try deep-fried kool-aid at…

How to Make Farmhouse Chicken Noodle Soup and Pot Roast in your Pressure Cooker

From America’s Test Kitchen. Test cook Becky Hays makes host Julia Collin Davison the fastest-ever Farmhouse Chicken Noodle Soup in the pressure cooker. Then, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of Gruyere. Next, science expert Dan Souza reveals the science behind pressure cookers. Finally, test cook Elle Simone makes Bridget…

How Are Beanboozled’s Crazy Flavors Made? Pt 2 | Proof Podcast From America’s Test Kitchen

From America’s Test Kitchen. Check out recipes and bonus content here: https://www.americastestkitchen.com/proof In part 2 of our Beanboozled story, we go inside Givaudan, one of the largest flavor houses in the world, to uncover how stinky sock flavored jelly beans are made. Check out our What’s Eating Dan? series: https://www.youtube.com/watch?v=WXZZj9vio5E&list=PLnbzopdwFrnZc-UgGYETAQair7VzS7_Z8 ABOUT US: Located in Boston’s…