From America’s Test Kitchen.
Test cook Keith Dresser makes host Bridget Lancaster the ultimate Pork, Fennel, and Lemon Ragu with Pappardelle. Then, tasting expert Jack Bishop challenges host Julia Collin Davison to a tasting of fontina cheese. Finally, test cook Becky Hays shows Julia how to make the best Pasta with Eggplant and Tomatoes (Pasta alla Norma).
Get the recipe for Pork, Fennel, and Lemon Ragu: http://cooks.io/3pkRT1n
Get the recipe for Pasta alla Norma: http://cooks.io/3pldK95
Buy our winning Dutch oven: https://cooks.io/38J5sQ7
Buy our winning nonstick skillet: https://cooks.io/34xqXno
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.
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