Who stars in America’s Test Kitchen From Cook’s Illustrated (2001)?

Julia Collin Davison, Bridget Lancaster, Jack Bishop.

America's Test Kitchen From Cook's Illustrated (2001) Web Series — Cast, Story & Where to Watch

Name: America’s Test Kitchen From Cook’s Illustrated (2001)
Genre: Documentary
Released: 2001
Rating: 6.9
Cast: Julia Collin Davison, Bridget Lancaster, Jack Bishop

America's Test Kitchen From Cook's Illustrated (2001) is a documentary web series in English. On MovieLinkBD: full story, cast, ratings, season & episode guide, official trailer and where to watch America's Test Kitchen From Cook's Illustrated online in HD.

America's Test Kitchen From Cook's Illustrated — Storyline

Equipment reviews, taste tests, and recipes from the test kitchen to the home cook. A team of test cooks that viewers have come to love and trust deconstruct recipes and reveal the test kitchen’s secrets to foolproof cooking at home.

Cast & Crew

Starring: Julia Collin Davison, Bridget Lancaster, Jack Bishop

America's Test Kitchen From Cook's Illustrated — Series Details

First Air Date	2001-08-04
Seasons	27
Episodes	677
Genre	Documentary
Language	English
Network	PBS
Status	Returning Series
Rating	6.9/10 (13 votes)

America's Test Kitchen From Cook's Illustrated — Episode Guide

Season 1

E1: Tomato Sauces for Pasta (2001-08-04) — America's Test Kitchen tackles tomato sauce.
Recipes: Pasta and Fresh Tomato Sauce with Onion and Bacon, Pasta and Fresh Tomato Sauce with Garlic and Basil, Pasta and Fresh Tomato
E2: The Perfect Roast Turkey (2001-08-11) — The secret to really crispy, browned skin and moist, flavorful meat
Recipes: Roast Stuffed Crisped-Skin Turkey

Tasting Lab: Turkeys — What's in a Name?

Equipment Center: Digita
E3: Great Roast Chicken (2001-08-18) — Should you roast in a hot oven or a moderate oven? How do you get crisp skin and moist, tender breast meat? We answer these questions and more.
Recipes: Easy Roast Chicken

Tastin
E4: Beef Stew (2001-08-25) — Why is stew often tough and flavorless? We explore how to buy the right cut of meat, how to sear it for flavor, and how to cook it until tender.
Recipes: Hearty Beef Stew, Carbonn
E5: Perfect Pork (2001-09-01) — Do your pork roasts and chops come out dry and tasteless? Here's how to cook tender, juicy pork using some simple kitchen tricks.
Recipes: Garlic Studded Roast Pork Loin, Country
E6: How to Cook Salmon (2001-09-08) — The America's Test Kitchen team cooks salmon in a saute pan, on a grill, and under a broiler, and we find that it takes 10 minutes or fewer to cook it right.
Recipes: Broiled Salm
E7: Stir Fry Made Easy (2001-09-15) — Throw out your wok! Stir-fries can be simple, quick, full of flavor, and, best of all, prepared without special equipment.
Recipes: Stir Fry with Ginger Sauce, Stir Fry with Curry
E8: Sunday Dinner (2001-09-22) — Everyday foods like meat loaf and garlic mashed potatoes are popular for a reason; they're easy to make and they can taste great.
Recipes: Garlic Mashed Potatoes, Meat Loaf with B
E9: Cooking Eggs (2001-09-29) — Want to fry, scramble, boil, or poach an egg? Cover eggs while frying, use high heat for scrambling, never add eggs to boiling water, and use a skillet, not a saucepan, for poachin
E10: Cookie Jar Classics (2001-10-06) — Everyone loves cookies, but it's not easy to make cookies at home that taste and look as good as a bakery-made cookies.
Recipes: Thick and Chewy Chocolate Chip Cookies, Big, Super
E11: The Perfect All-Purpose Cake (2001-10-13) — Learn how to make a simple-as-boxed-cake recipe that's virtually foolproof. Then frost and decorate the cake with ease.
Recipes: Rich and Tender Yellow Layer Cake

Equipment Cente
E12: Holiday Pies (2001-10-20) — Make a foolproof pie crust that even a five-year-old could roll out. We also show you the secrets of pumpkin and pecan pies.
Recipes: The Best Pie Dough, Perfect Pecan Pie, The Be
E13: Crisps, Cobblers, and Gratins (2001-10-27) — The test kitchen team focuses on marrying a lightly sweetened fruit base to different toppings.
Recipes: Fruit Crisp, Fresh Berry Gratin, Blueberry Cobbler

Tasting Lab: Chinese C

Season 2

E1: Three Pureed Vegetable Soups (2002-01-05) — Making pureed soups is a balancing act. Small changes can have major effects. The test kitchen has worked out all the kinks and created three great soup recipes.
E2: Pesto, Carbonara and Salad (2002-01-12) — Spaghetti alla carbonara and pasta with pesto are quick and easy ways to put an outstanding pasta dish on the table. The test kitchen pairs the pastas with a simple green salad.
E3: Spaghetti and Meatball Supper (2002-01-19) — With the right techniques, a spaghetti supper can rival any fancy meal. The test kitchen reveals the secrets for success.
E4: Pizza Night (2002-01-26) — To satisfy everyone, the test kitchen developed two pizza recipes—a deep-dish pizza that bakes in a pan as well as a cracker-thin pie that’s in and out of the oven in just 10 minut
E5: Simple Sandwiches (2002-02-02) — Lunch is ready in the test kitchen. Two classics–tuna salad and grilled cheese–along with a fancy steak sandwich are being served.
E6: Shrimp Classics (2002-02-09) — Shrimp is quick to prepare, but that doesn’t mean it’s easy. Step into the test kitchen and learn how to become the shrimp expert in your home.
E7: Steak Frites (2002-02-16) — The test kitchen explores how to properly sear a steak, make a flavorful pan sauce, and fry up hot, crispy french fries.
E8: Fried Chicken and 'Fixens (2002-02-23) — The test kitchen shares our fried chicken recipe that is the result of five years work and incorporates many unusual techniques.
E9: Chicken Cutlets 101 (2002-03-02) — Although chicken cutlets can be delicious, they can also be tough or dry if cooked wrong. We take three classic preparations—Marsala, breaded, and stuffed—and explore ways to make
E10: All-American Cookout (2002-03-09) — We move the test kitchen out back to make juicy hamburgers and grilled veggies.
E11: Middle Eastern Barbeque (2002-03-16) — Shish kebab, rice pilaf, and baba ghanoush are perhaps three of the greatest dishes from the Middle East. The test kitchen discovers the best way to prepare each specialty.
E12: Fajitas and Margaritas (2002-03-23) — The test kitchen unlocks the secrets for making fresh margaritas, flank steak fajitas and chunky guacamole.
E13: Thanksgiving Dinner (2002-03-30) — The test kitchen figures out how to bring the most flavorful, most beautiful bird to the holiday table.
E14: Christmas Dinner (2002-04-06) — Christmas dinner is not the time to experiment with new recipes or techniques. The test kitchen gives you these foolproof recipes for holiday family favorites.
E15: Winter Supper (2002-04-13) — The test kitchen’s challenge is to cook short ribs until they are fall-off-the-bone tender while removing as much of the grease as possible.
E16: Ham, Biscuits, and Greens (2002-04-20) — Southern food has a special place in the test kitchen. In this episode, the test kitchen shows you how to prepare roast fresh ham, cream biscuits, and greens.
E17: Muffins and Scones (2002-04-27) — We turn the test kitchen into the neighborhood bakeshop and make tender blueberry muffins and delicate cream scones.
E18: Bacon, Eggs, and Homefries (2002-05-04) — Bacon, eggs, and potatoes are the classic components of an all-American breakfast. The test kitchen makes sure the bacon is crisp, the omelet is tender, and the home fries are perf
E19: French Toast, Waffles, and Breakfast Strata (2002-05-11) — If you are going to spend the time making French toast and waffles, they better be good. The test kitchen gives the recipes that deliver.
E20: Bar Cookies (2002-05-18) — Everyone loves bar cookies—especially the cook, because there's no need to form individual balls of dough. But baking dough in the pan, rather than balls on a cookie sheet, can cau
E21: Two French Tarts (2002-05-25) — The test kitchen turns out French tarts that put even the finest pâtisseries to shame.
E22: Diner Pies (2002-06-01) — Those cream-topped pies in the revolving case at the diner always look better than they taste. We show you how to prepare Chocolate Cream Pie and Key Lime Pie at home—with amazing
E23: Apple Pies (2002-06-08) — The test kitchen has made hundreds of pie doughs. Learn how to make the resulting recipe, which is the culmination of years of kitchen work and testing.
E24: Peach Pie and Cherry Cobbler (2002-06-15) — Nothing quite says summer like a slice of peach pie or a bowl of cherry cobbler. The test kitchen reports on the best ways to make these classic desserts.
E25: Chilled Summer Puddings (2002-06-22) — Light summer desserts, made with or accompanied by fruit, are perfect for summer eating. The test kitchen tackles the problems of panna cotta, rhubarb fool, and summer berry puddin
E26: Chocolate Desserts (2002-06-29) — The test kitchen figures out how to make showy desserts with a minimum of fuss and a maximum of flavor.

Season 3

E1: Party Foods (2003-01-04) — We turn soggy nachos and candy-sweet sangria into serious party food.
E2: Hearty Soups (2003-01-11) — Less is more when it comes to hearty soups.
E3: Dressing Up Vegetables (2003-01-18) — We rescue two favorite vegetable dishes from the clutches of the cafeteria.
E4: Bistro Basics (2003-01-25) — A taste of real French cooking—without spending all day in the kitchen.
E5: Steak House Dinners (2003-02-01) — The perfect steakhouse dinner—salad with creamy blue cheese dressing and seared filet mignon—is often a fantasy. In the real world, the lettuce is limp, the dressing gluey or water
E6: Chinese Takeout (2003-02-08) — Chinese food at home (without a laundry list of hard-to-find ingredients).
E7: Chicken in a Flash (2003-02-15) — Quick and easy chicken dishes.
E8: Pasta Classics (2003-02-22) — We return two classic pasta sauces to their original glory.
E9: Pasta Quick and Easy (2003-03-01) — Simple ingredients are often the basis of special and uncommonly good dishes.
E10: Beef Burgundy (2003-03-08) — Skip the marinade and don't bother to sauté the aromatic vegetables.
E11: Texas Chili (2003-03-15) — The best chili: hearty, heavy on the meat, and spicy.
E12: American Casseroles (2003-03-22) — The secret to great casseroles: keep the ingredients as fresh tasting as possible.
E13: Pork Chops, Two Ways (2003-03-29) — Finding flavor in today's leaner pork.
E14: Backyard BBQ (2003-04-05) — Big, juicy, smoky ribs and classic potato salad.
E15: Barbecued Salmon (2003-04-12) — We prepare an elegant salmon dish . . . on the grill.
E16: Thanksgiving from the Grill (2003-04-19) — Free up your oven and grill a better tasting bird.
E17: Holiday Dinner (2003-04-26) — We turn meat and potatoes into something memorable.
E18: Ham Dinners (2003-05-03) — Spiral-sliced ham and good green bean casserole. (Really!)
E19: Weekend Brunch (2003-05-10) — Brunch that's worth making, even when company isn't coming.
E20: Quick Breads (2003-05-17) — It takes more than speed to make the best quick breads.
E21: Rustic Bread at Home (2003-05-24) — Hearth-quality bread from a home oven.
E22: Cookie Jar Favorites (2003-05-31) — We take two cookie classics and make them great again.
E23: Lemon Meringue Pie (2003-06-07) — We solve the problem of soggy crusts and mile-high meringue.
E24: Shortcake and Cobbler (2003-06-14) — We perfect two classic summer American desserts.
E25: Two Chocolate Cakes (2003-06-21) — One old-fashioned, moist and homely, the other elegant, dense and ethereal.
E26: New York Cheese Cake (2003-06-28) — Restraint is key for the perfect New York-style cheesecake.

Season 4

E1: Salad 101 (2004-01-03) — We give much needed makeovers to two classic salads. Salad seems so easy. Just dress some leafy greens and serve, right?
Recipes: Basic Tossed Green Salad; Greek Salad; Wilted Spi
E2: Summer Tomatoes (2004-01-10) — Say goodbye to thick, bland gazpacho and soggy tomato tarts. It’s feast or famine when it comes to good tomatoes.
Recipes: Gazpacho; Quick Summer Tomato Tart

Tasting Lab: Mozzare
E3: One-Pot Wonders (2004-01-17) — The notion of dinner made in a single pot is certainly alluring. Two complete meals from a pot; one a classic, the other a surprise.
Recipes: Beef Chili with Kedney Beans; Indoor
E4: East Coast Seafood (2004-01-24) — We solve the problem of porridge-like chowder and bready crabcakes. Clam chowder and crab cakes are available in most every seafood restaurant in the country. These dishes both hav
E5: New Orleans Menu (2004-01-31) — We bring a taste of New Orleans into the home kitchen. Jambalaya and bananas Foster are two of our favorite dishes from New Orleans.
Recipes: Jambalaya; Bananas Foster

Equipment
E6: Freedom from Red Sauce (2004-02-07) — Skip the marinara and try these two vegetable sauces. Tired of the same old marinara sauce?
Recipes: Pasta with Mushrooms; Orecchiette with Broccoli Rabe and Sausage

Equipment Ce
E7: Quick Classic Pastas (2004-02-14) — Everyone knows pasta is quick. That's one of the reasons Americans (and Italians) love it.
Recipes: "Quick" Bolognese; Four Cheese Pasta

Tasting Lab: Tomato Paste
E8: Pot Roast (2004-02-21) — Pot roast can be the ultimate comfort food or a huge waste of time. We solve the problem of dry, gray, tough meat.
Recipes: Pot Roast with Root Vegetables; Skillet Green Beans

Eq
E9: Maple-Glazed Pork Roast (2004-02-28) — Say goodbye to dry, tough, candy-like roasts. The marketing of the “other white meat” would be amusing if today’s pork weren’t so lean and flavorless.
Recipes: Maple-Glazed Pork L
E10: Truck Stop Classics (2004-03-06) — We perfect two roadside classics: chicken-fried steak and coconut cream pie. Truckers often know where to find the best home cooking.
Recipes: Chicken-Fried Steak with Gravy; Coco
E11: Chicken in a Skillet (2004-03-13) — A skillet can turn out hundreds of chicken dinners. For most Americans, chicken breasts are the holy grail of weeknight cooking. (We think thighs are more flavorful, but that’s ano
E12: Chicken in a Pot (2004-03-20) — Two French takes on an American promise. Herbert Hoover may have promised Herbert Hoover may have promised Americans a chicken in every pot, but no ne said that chicken couldn't be
E13: Steak and Potatoes (2004-03-27) — We take the mystery out of properly grilled steaks. It’s hard to beat steak and mashed potatoes for both simplicity and flavor.
Recipes: Blue Cheese Mashed Potatoes with Carameliz
E14: Steak Tips (2004-04-03) — Steak tips and steak fries sound like bad menu offerings from your local low-rent steakhouse. We rescue steak tips and fries from low-rent steakhouses.
Recipes: Steak Tips; Steak
E15: Stir Fry 101 (2004-04-10) — Stir-fries at home that are better than takeout. Ordering Chinese takeout is like playing Russian roulette.
Recipes: Stir-Fired Pork with Eggplant; Stir-Fried Beef and Broccoli
E16: Asian Noodles (2004-04-17) — Say goodbye to bad Americanized versions of pad Thai and sesame noodles. We no longer think of noodles as just Italian.
Recipes: Pad Thai; Cold Sesame Noodles

Equipment Center: F
E17: Italian Classics (2004-04-24) — Americans love Italian food – and rightly so.
Recipes: Chicken Diavola; Frico; Strawberries with Balsamic Vinegar

Tasting Labs: Balsamic Vinegar
E18: French Food in a Flash (2004-05-01) — We bring two classics into the home kitchen for great results in a fraction of the time.
Recipes: Simplified Cassoulet with Pork and Kielbasa; 30-Minute Tarte Tatin

Tasting Lab:
E19: Tea Time (2004-05-08) — Say goodbye to leaden scones and pound cake. In the test kitchen, we think afternoon (or morning) tea is an excellent excuse to whip up a batch of scones or a golden loaf of lemon
E20: Sunday Brunch (2004-05-15) — We solve the problem of rubbery omelets and dry, hockey puck muffins. Sunday brunch sounds so civilized.
Recipes: Denver Omelet; Corn Muffins

Equipment Center: Rubber Spatulas

T
E21: The Pancake Show (2004-05-22) — Few recipes deliver so much pleasure for so little work as pancakes. The batter comes together in minutes, and the cooking time is brief. Why, then, do most Americans never make pa
E22: Cookie Jar Favorites (2004-05-29) — Good cookies don’t really require any more work than bad cookies. Unless, of course, you are willing to consider dry, crumbly, tasteless packaged cookies from the supermarket – but
E23: Summer Berry Desserts (2004-06-05) — When local berries are in season, we like to showcase them in simple desserts. Two simple showcases for fresh summer berries.
Recipes: Summer Berry Pie; Berry Gratin with Lemon Sa
E24: Easy Sheet Cakes (2004-06-12) — We solve the problem of dry, sticky, flavorless cakes. A sheet cake is like a with training wheels–it's hard to fall off.
Recipes: Chocolate Sheet Cake; Carrot Cake

Equipment Co
E25: Lemon Cheescake (2004-06-19) — Light, creamy, and great lemon flavor–neither too fleeting nor too harsh.
Recipe: Lemon Cheesecake

Equipment Center: Springform Pans
E26: Showstopper Deserts (2004-06-26) — Two desserts that pull out all the stops yet are easy to prepare.
Recipes: Chocolate Mousse Cake; Chilled Lemon Souffle

Tasting Lab: Unsweetened Chocolate

Season 5

E1: Appetizers (2005-01-01) — We've chosen recipes that deliver big flavor without much work.
Recipes

– Spiced Pecans with Rum Glaze

– Pita Chips

– Creamy Spinach Dip

– Spicy Peanut Dipping Sauce

– B
E2: Simple Soups (2005-01-08) — Have you ever been tempted to prepare a restaurant recipe only to be disappointed with the results? The recipe sounded great, but once you got to work you realized it was never tes
E3: A Soup Supper (2005-01-15) — Soup for supper is an appealing concept, especially on a cold, snowy night. But for soup to work as a main course, it better be hearty. A light, clear broth simply won't do.
Recip
E4: Regional Classics (2005-01-22) — On occasion local dishes become so popular that they transcend their region. Gumbo is a taste of Louisiana in a big old bowl. Its distinct aroma and flavor are like a quick trip to
E5: Pork Chops and Gravy (2005-01-29) — It sometimes seems like the simplest recipes suffer the worst fate in modern cookbooks. Maybe it's because no one really cares enough about these dishes to get them right.
Recipes
E6: Two Roast Chickens (2005-02-05) — Despite its apparent simplicity, roast chicken is a hard recipe to get right.
Recipes

– Crispy Roast Lemon Chicken

– Chicken Under a Brick with Roasted Potatoes

Equipment Co
E7: Flash in a Pan (2005-02-12) — Dinner in less than 20 minutes is the holy grail of weeknight cooking. Many recipes make good on this promise, but most ultimately reflect the minimal effort exerted on the part of
E8: Family Favorites (2005-02-19) — Cooking for a family isn't as easy as it was once. In Norman Rockwell pictures, the entire clan (with aunts, uncles, cousins, and grandparents) is gathered around the table with a
E9: Restaurant Cooking Comes Home (2005-02-26) — Have you ever been tempted to prepare a restaurant recipe only to be disappointed with the results? The recipe sounded great, but once you got to work you realized it was never tes
E10: Texas Rib House (2005-03-05) — In Texas, good beef ribs are the secret handshake between experienced grillers.
Recipes

– Texas-Style Barbecued Ribs

– Southern Cornbread

Equipment Corner

– Cast-iron skill
E11: Grill-Roasted Beef Tenderloin (2005-03-12) — We don’t part easily with money, but we will on occasion break the bank and buy a beef tenderloin. The tender, buttery interior is the big draw, and the combination of a healthy do
E12: New Flavors from the Grill (2005-03-19) — Even expert grillers can get in a rut. They make the same four or five recipes over and over again. Sure, the steaks are great, but isn’t there something a bit more exciting?
Reci
E13: Mexican Favorites (2005-03-26) — There's a significant disconnect between real Mexican food (as prepared in Mexico) and the food served in "Mexican" restaurants in the United States.
Recipes

– Chicken Enchilada
E14: Quick Pasta (2005-04-02) — Pasta is usually quick, but all too often quick pasta dishes taste like little time or effort was expended during their preparation.
Recipes

– Farfalle with Tomatoes, Olives and
E15: A Passage to India (2005-04-09) — Indian food has a reputation for being spicy (most of it is not) and hard to prepare at home (tell that to one billion Indians). However, it is true that many recipes require a lon
E16: Pissaladière (2005-04-16) — Pissaladière is Provençal street food, a fragrant, pizza-like tart prized for its contrast of salty black olives and anchovies against a backdrop of sweet caramelized onions and th
E17: In an Italian-American Kitchen (2005-04-23) — In the test kitchen, we enjoy authentic Italian dishes such as pasta all'amatriciana (episode 18-Italian Classics) and osso buco and polenta (episode 19-Winter Supper). But we also
E18: Italian Classics (2005-04-30) — There seems to be an endless supply of "classic" Italian dishes. Just when we think we've mastered the canon, we realize there are more seminal Italian dishes to learn-recipes as i
E19: Winter Supper (2005-05-07) — Stew and starch is a familiar and comforting winter combination. Stew-and-starch pairings include everything from beef stew and mashed potatoes to chicken paprikash and egg noodles
E20: Bistro Classics (2005-05-14) — Who doesn't like bistro food? It offers the panache of fine French cooking but in a casual setting. The dishes are rustic, hearty, and satisfying.
Recipes

– Baked Goat Cheese Sa
E21: Ultimate Sticky Buns (2005-05-21) — Sticky buns are things of breakfast-time debauchery. In bakeries, they are often plate-size buns, warm and glistening, heady with brown sugar and spices. In our opinion, anything l
E22: Bake-Sale Favorites (2005-05-28) — Every afternoon around three, editors come sniffing around the test kitchen looking for cookies fresh from the oven. Given how many cookies we make, our test cooks appreciate bar c
E23: Holiday Cookies (2005-06-04) — Making cookies is a favorite holiday activity. Many people who bake infrequently during the year throw themselves into marathon cookie projects.
Recipes

– Glazed Butter Cookies
E24: There's a Hole in Your Cake (2005-06-11) — Cakes baked in Bundt pans and tube pans are popular for a variety of reasons.
Recipes

– Chocolate Sour Cream Bundt Cake

– Angel Food Cake

Equipment Corner

– Bundt Pans
E25: Pumpkin Cheesecake (2005-06-18) — Pumpkin cheesecake stands second to the traditional pumpkin pie as a holiday dessert. Those who suffer from pumpkin pie ennui embrace pumpkin cheesecake as "a nice change," but the
E26: Four-Star Desserts (2005-06-25) — When our test cooks eat in restaurants, they always come back to the kitchen and talk about the dessert. Dramatic and artful presentations rightfully garner a lot of attention.
Re

Season 6

E1: Eggs for Brunch (2006-01-07) — Hassle-free egg dishes to make when you're having company.
Recipes: Asparagus, Ham and Gruyere Frittata; Quiche Lorraine

Tasting Lab: Mail-order Bacon
E2: Tex-Mex Favorites (2006-01-14) — Take a trip south of the border with ATK.
Recipes: Fresh Tomato Salsa; Quesadillas; Beef Tacos

Tasting Lab: Flour Tortillas
E3: South-of-the-Border Soups (2006-01-21) — With the help of the ATK team, these south-of-the-border soups are sure to please the whole family.
Recipes: Black Bean Soup; Tortilla Soup

Equipment Corner: Chefs Knives

Tastin
E4: Cooking with Squash (2006-01-28) — The America's Test Kitchen team chooses squash to create healthy and delicious risotto and soup recipes.
Recipes: Butternut Squash Soup; Butternut Squash Risotto

Equipment Corner
E5: Dinner on a Dime (2006-02-04) — Which steaks offer the best value and how should you cook them?
Recipes: Buttermilk Mashed Potatoes; Pan-Seared Inexpensive Steaks; Mustard-Cream Sauce

Equipment Corner: Steak Kn
E6: One Skillet Dinners (2006-02-11) — America's Test Kitchen answers the call for easy, one-skillet dinners.
Recipes: Skillet Lasagna; Skillet Jambalaya

Equipment Corner: Celebrity Skillets

Tasting Lab: Canned Diced
E7: More American Classics (2006-02-18) — Nothing says American cuisine like these fully tested recipes with modern appeal.
Recipes: Chicken and Dumplings; Boston Baked Beans

Equipment Corner: Zipper-Lock Bags

Science D
E8: Meat and Potatoes II (2006-02-25) — Braised brisket and smashed potatoes make for a delicious, cold-weather meal.
Recipes: Onion-Braised Beef Brisket; Smashed Potatoes

Equipment Center: Electric Knives
E9: High Roast Chicken Dinner (2006-03-04) — America's Test Kitchen's novel approach to chicken on the grill – high-roast butterflied chicken – has delicious results, especially when served along with potatoes and asparagus.
E10: Let's Talk Turkey (2006-03-11) — No one roasts a turkey or prepares the perfect side (sweet potato casserole) like the America's Test Kitchen team.
Recipes: Roast Turkey for a Crowd; Candied Sweet Potato Casserol
E11: Pork Chops and Tenderloins (2006-03-18) — Overcome the challenges of cooking thick-cut pork chops and learn the secrets of pork tenderloin.
Recipes: Pork Chops with Vinegar and Sweet Peppers; Pan-Seared Oven-Roasted Pork
E12: Fish Steaks 101 (2006-03-25) — Avoiding the fish counter at the grocery store will be a thing of the past, thanks to these easy-to-master recipes.
Recipes: Pan-Seared Sesame-Crusted Tuna Steaks; Pan-Roasted Hal
E13: Seafood Classics (2006-04-01) — Impressive dishes for company, easy enough to serve on a weeknight.
Recipes: Fish Meuniere with Browned Butter and Lemon; Pan-Seared Scallops with Winted Spinach, Watercress, and
E14: Italian Classics (2006-04-08) — Flavorful recipes bring Italy into the test kitchen.
Recipes: Fettuccine Alfredo; Beef Braided in Barolo

Tasting Lab: Parmesan Cheese

Science Desk: Braising vs. Roasting
E15: Two Curry Traditions (2006-04-15) — Rich, exotically spicy Indian curry and lighter, herbaceous Thai curry.
Recipes: Indian Curry; Thai Green Curry with Chicken, Broccoli, and Mushrooms

Tasting Lab: Coconut Milk
E16: Asian Chicken (2006-04-22) — Not-so-sweet versions of a Japanese classic and a Chinese take-out standby.
Recipes: Chicken Teriyaki; Orange-Flavored Chicken

Tasting Lab: Store-Bought Teriyaki Sauce
E17: Paella Party (2006-04-29) — A Spanish classic: saffron rice loaded with seafood, meat, and vegetables.
Recipes: Sangria; Paella

Equipment Corner: Paella Pans

Tasting Lab: Olive Oil
E18: Grilled Pizza (2006-05-06) — The smoky flavor of a grilled pizza's crust can't be replicated in the oven.
Recipes: Grilled Tomato and Cheese Pizza; Spicy Garlic Oil

Science Desk: What is Yeast?
E19: Grill Roasted Pork Loin (2006-05-13) — Lightly dressed French potato salad perfectly complements this smoky roast pork.
Recipes: Grill-Roasted Pork; French Potato Salad

Equipment Corner: Kitchen Twine

Tasting Lab: Di
E20: Pulled Pork & Cornbread (2006-05-20) — Also called pulled pig and sometimes just plain barbecue.
Recipes: Barbecued Pulled Pork; All Purpose Cornbread

Equipment Corner: Plastic Wraps; Liquid Measuring Cups
E21: Rethinking Barbecued Chicken (2006-05-27) — The America's Test Kitchen team cooks up some delicious home-cooked BBQ.
Recipes: Barbecued Pulled Chicken; Cabbage and Red Pepper Salad with Lime-Cumin Vinaigrette

Equipment Cor
E22: Summer Fruit Desserts (2006-06-03) — Free-form fruit tart and blueberry cobbler, both easier than pie.
Recipes: Free-Form Summer Fruit Tarts; Blueberry Cobbler

Equipment Corner: Food Processors

Science Desk: Scienc
E23: Deep-Dish Apple Pie (2006-06-10) — A demonstration of the absolute best recipe for deep dish apple pie. Creating a pie with a high filling-to-crust ratio poses challenges.
Recipes: Deep-Dish Apple Pie

Equipment Co
E24: Cookies (2006-06-17) — Two cookies, one crisp and elegant; the other oversized and chewy.
Recipes: Spritz Cookies; Chocolate-Chunk Oatmeal Cookies

Equipment Corner: Cookie Presses

Science Corner: Conv
E25: Old-Fashioned Birthday Cake (2006-06-24) — Perfect the ultimate birthday treat with this recipe for classic layer cake.
Recipes: Classic White Layer Cake with Butter Frosting and Raspberry-Almond Filling

Equipment Corner:
E26: German Chocolate Cake (2006-07-01) — The ATK team creates a German chocolate cake destined to impress. Our less sweet version has a more intense chocolate flavor than most.
Recipes: German Chocolate Cake with Coconut