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Temporada 9
Fecha de emisión
Ene 03, 2009
Our sure-fire recipe makes a sliceable pie with bright, fresh berry flavor.
Recipes
- Blueberry Pie
- Foolproof Pie Dough
Equipment Center
- Baking Sheets
Science Desk
- Pie Crust
Our sure-fire recipe makes a sliceable pie with bright, fresh berry flavor.
Recipes
- Blueberry Pie
- Foolproof Pie Dough
Equipment Center
- Baking Sheets
Science Desk
- Pie Crust
Fecha de emisión
Ene 10, 2009
We demystify French cooking by streamlining two classic—and often poorly executed—recipes.
Recipes
- Best French Onion Soup
- Quicker French Onion Soup
- French Chicken in a
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We demystify French cooking by streamlining two classic—and often poorly executed—recipes.
Recipes
- Best French Onion Soup
- Quicker French Onion Soup
- French Chicken in a Pot
Tasting Lab
- Gruyere
Equipment Center
- Mandolines
Fecha de emisión
Ene 17, 2009
Great Arroz con Pollo, or “chicken with rice,” can take the better part of a day. We developed one that is small on time but big on flavor, and paired it with another quick and flavorful
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Great Arroz con Pollo, or “chicken with rice,” can take the better part of a day. We developed one that is small on time but big on flavor, and paired it with another quick and flavorful recipe: Sizzling Garlic Shrimp.
Recipes
- Latino-Style Chicken and Rice aka Arroz con Pollo
- Latino-Style Chicken and Rice with Ham, Peas, and Orange
- Latino-Style Chicken and Rice with Bacon and Roasted Red Peppers
- Sizzling Garlic Shrimp
Fecha de emisión
Ene 24, 2009
Flavorless bread-crumb coatings ruin many pork chops. We show you how to achieve that elusive combination of juicy chop and crunchy coating.
Recipes
- Crunchy Baked Pork Chops
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Flavorless bread-crumb coatings ruin many pork chops. We show you how to achieve that elusive combination of juicy chop and crunchy coating.
Recipes
- Crunchy Baked Pork Chops
- Crunchy Baked Pork Chops with Prosciutto and Asiago Cheese
- Simple Applesauce
Tasting Lab
- Dijon Mustard
Equipment Center
- Nonstick Skillets
Fecha de emisión
Ene 31, 2009
Join us as we fix two flexible pasta toppings: a quick meat sauce with a lush texture and depth that tastes like it’s been simmering all day, and a creamy tomato sauce that’s enriched,
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Join us as we fix two flexible pasta toppings: a quick meat sauce with a lush texture and depth that tastes like it’s been simmering all day, and a creamy tomato sauce that’s enriched, not overwhelmed, with cream.
Recipes
- Pasta with Creamy Tomato Sauce
- Simple Italian-Style Meat Sauce
Tasting Lab
- Supermarket Extra-Virgin Olive Oils
Science Desk
- Panades
Fecha de emisión
Feb 07, 2009
With our no-frills approach to apple pie, you can convert this special-occasion dish to an everyday dessert. And our technique for making moist, rich applesauce cake produces a tender
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With our no-frills approach to apple pie, you can convert this special-occasion dish to an everyday dessert. And our technique for making moist, rich applesauce cake produces a tender crumb with pronounced apple flavor.
Recipes
- Skillet Apple Pie
- Ginger-Cardamom Applesauce Snack Cake
- Applesauce Snack Cake with Oat-Nut Streusel
- Applesauce Snack Cake
Equipment Center
- Drip Coffee Makers
Fecha de emisión
Feb 14, 2009
By tweaking our traditional Thanksgiving bird, we created a recipe for moist roast turkey that’s packed with bright herb flavor in every bite. As for the potatoes, we focused on a new
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By tweaking our traditional Thanksgiving bird, we created a recipe for moist roast turkey that’s packed with bright herb flavor in every bite. As for the potatoes, we focused on a new technique to make creamy, fluffy potatoes even easier.
Recipes
- Herbed Roast Turkey
- Fluffy Mashed Potatoes
- Best Turkey Gravy
Equipment Center
- Potato Ricers
Science Desk
- Mashed Potatoes
Fecha de emisión
Feb 21, 2009
Think it takes all day to make a flavorful soup? Think again. We set out to disprove this misconception with our intense, meaty-flavored beef and vegetable soup that’s on the table in
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Think it takes all day to make a flavorful soup? Think again. We set out to disprove this misconception with our intense, meaty-flavored beef and vegetable soup that’s on the table in under an hour. And if you’d like to take more time cooking, our classic Tuscan bean soup is a rustic stew worthy of the effort.
Recipes
- Beef and Vegetable Soup
- Hearty Tuscan Bean Stew
- Quick Hearty Tuscan Bean Stew
- Vegetarian Hearty Tuscan Bean Stew
- Hearty Tuscan Bean Stew with Sausage and Cabbage
Tasting Lab
- Beef Broth
Science Desk
- In Search of Glutamates
- Brining Beans
Fecha de emisión
Feb 28, 2009
Saltimbocca and tiramisu are two Italian restaurant favorites that are rarely served at home. Here we prepare our saltimbocca with chicken rather than the more traditional veal and
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Saltimbocca and tiramisu are two Italian restaurant favorites that are rarely served at home. Here we prepare our saltimbocca with chicken rather than the more traditional veal and streamline its preparation to make it a welcome weeknight meal. For dessert, we developed a tiramisú that highlights the luxurious combination of flavors and textures that makes this dish so popular.
Recipes
- Tiramisu
- Tiramisu Without Raw Eggs
- Chicken Saltimbocca
Tasting Lab
- Prosciutto
Equipment Center
- Refrigerator and Freezer Thermometers
Fecha de emisión
Mar 07, 2009
Leave that boxed cake mix on the shelf. We prove that you can create an extremely fluffy yellow cake with entirely natural ingredients.
Recipes
- Foolproof Chocolate Frosting
- Fluffy Yellow Layer Cake
Tasting Lab
- Dark Chocolate
Leave that boxed cake mix on the shelf. We prove that you can create an extremely fluffy yellow cake with entirely natural ingredients.
Recipes
- Foolproof Chocolate Frosting
- Fluffy Yellow Layer Cake
Tasting Lab
- Dark Chocolate
Fecha de emisión
Mar 14, 2009
Join us as we uncover the secret to turning an inexpensive cut of beef into a tender roast worthy of Sunday dinner.
Recipes
- Horseradish Cream Sauce
- Mashed Potatoes and Root
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Join us as we uncover the secret to turning an inexpensive cut of beef into a tender roast worthy of Sunday dinner.
Recipes
- Horseradish Cream Sauce
- Mashed Potatoes and Root Vegetables with Bacon and Thyme
- Mashed Potatoes and Root Vegetables
- Mashed Potatoes and Root Vegetables with Paprika and Parsley
- Slow-Roasted Beef
Equipment Center
- Meat-Probe Thermometers
Science Desk
- Salting Meat
Fecha de emisión
Mar 21, 2009
We demonstrate how to make two Mexican restaurant classics—Enchiladas Verdes, and Steak Tacos—in your home kitchen.
Recipes
- Steak Tacos
- Enchiladas Verdes
- Sweet and
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We demonstrate how to make two Mexican restaurant classics—Enchiladas Verdes, and Steak Tacos—in your home kitchen.
Recipes
- Steak Tacos
- Enchiladas Verdes
- Sweet and Spicy Pickled Onions
Tasting Lab
- Jarred Hot Salsas
Equipment Center
- Silicone Spatulas
Fecha de emisión
Mar 28, 2009
Our Pizza Bianca, with its crisp exterior and chewy, bubbly middle, pairs perfectly with the velvety smoothness and bright tomato flavor of our Creamless Creamy Tomato
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Our Pizza Bianca, with its crisp exterior and chewy, bubbly middle, pairs perfectly with the velvety smoothness and bright tomato flavor of our Creamless Creamy Tomato Soup.
Recipes
- Pizza Bianca with Tomatoes, Sausage, and Fontina
- Croutons
- Pizza Bianca with Tomatoes and Mozzarella
Creamless Creamy Tomato Soup
- Pizza Bianca
Equipment Center
- Digital Scales
Fecha de emisión
Abr 04, 2009
Discover our alternative method for poaching salmon and the test kitchen’s secrets for moist and flavorful oven-baked, crunchy-coated fish fillets.
Recipes
- Poached Salmon with
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Discover our alternative method for poaching salmon and the test kitchen’s secrets for moist and flavorful oven-baked, crunchy-coated fish fillets.
Recipes
- Poached Salmon with Herb and Caper Vinaigrette
- Poached Salmon with Bourbon and Maple
- Crunchy Oven-Fried Fish
- Poached Salmon with Dill and Sour Cream Sauce
- Sweet and Tangy Tartar Sauce
Equipment Center
- Fish Spatulas
Fecha de emisión
Abr 11, 2009
We take the fear out of soufflés and show you our foolproof methods for making this showstopping dessert.
Recipes
- Make-Ahead Chocolate Souffle
- Grand Marnier Souffle
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We take the fear out of soufflés and show you our foolproof methods for making this showstopping dessert.
Recipes
- Make-Ahead Chocolate Souffle
- Grand Marnier Souffle
- Grand Marnier Souffle with Shaved Chocolate
Equipment Center
- Balloon Whisks
Science Desk
- Souffles
Fecha de emisión
Abr 18, 2009
We reveal the test kitchen’s technique to make a holiday ham that’s moist and tender, with a glaze that complements but doesn’t overwhelm the meat. We then pair it with the perfect drop
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We reveal the test kitchen’s technique to make a holiday ham that’s moist and tender, with a glaze that complements but doesn’t overwhelm the meat. We then pair it with the perfect drop biscuits—simple, no-fuss, but as buttery and satisfying as their rolled-out counterparts.
Recipes
- Cheddar and Scallion Drop Biscuits
- Black Pepper and Bacon Drop Biscuits
- Rosemary and Parmesan Drop Biscuits
- Best Drop Biscuits
- Glazed Spiral-Sliced Ham
Tasting Lab
- Orange Marmalade
Equipment Center
- Cutting Boards
Science Desk
- Bacteria on Board
Fecha de emisión
Abr 25, 2009
Prepare your own version of Chinese take-out classics using our recipes for great stir-fries.
Recipes
- Tangerine Stir-Fried Beef with Onions and Snow Peas
- Stir-Fried Red
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Prepare your own version of Chinese take-out classics using our recipes for great stir-fries.
Recipes
- Tangerine Stir-Fried Beef with Onions and Snow Peas
- Stir-Fried Red Curry Beef and Eggplant
- Teriyaki Stir-Fried Beef with Green Beans and Shiitakes
- Pork Stir-Fry with Noodles (Lo Mein)
- Stir-Fried Beef with Snap Peas and Red Peppers
Equipment Center
- Rice Cookers
Fecha de emisión
May 02, 2009
We found a sure-fire method to keep a grilled, stuffed pork loin moist without brining. And we paired the pork with a host of great sautéed spinach recipes.
Recipes
- Sautéed
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We found a sure-fire method to keep a grilled, stuffed pork loin moist without brining. And we paired the pork with a host of great sautéed spinach recipes.
Recipes
- Sautéed Spinach with Chickpeas and Sun-Dried Tomatoes
- Sauteed Spinach with Almonds and Golden Raisins
- Sauteed Spinach with Pecans and Feta
- Sautéed Spinach with Leeks and Hazelnuts
- Grilled Pork Loin with Apple-Cranberry Filling on a Charcoal Grill
- Grilled Pork Loin with Apple-Cherry Filling with Caraway on a Gas Grill
- Grilled Pork Loin with Apple-Cranberry Filling on a Gas Grill
- Grilled Pork Loin with Apple-Cherry Filling with Caraway on a Charcoal Grill
Tasting Lab
- Artisanal Bacon
Fecha de emisión
May 09, 2009
We give two classic snack cakes moist, flavorful makeovers.
Recipes
- Spice Cake with Cream Cheese Frosting
- Oatmeal Cake with Broiled Icing
- Spice Cake with Orange Cream
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We give two classic snack cakes moist, flavorful makeovers.
Recipes
- Spice Cake with Cream Cheese Frosting
- Oatmeal Cake with Broiled Icing
- Spice Cake with Orange Cream Cheese Frosting
Equipment Center
- Dry Measuring Cups
Science Desk
- Goodbye to Gumminess
Fecha de emisión
May 16, 2009
Our recipe for marinated flank steak is packed with flavor but still retains is beefy chew, and our grilled potatoes are enlivened with the bold tastes of garlic and
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Our recipe for marinated flank steak is packed with flavor but still retains is beefy chew, and our grilled potatoes are enlivened with the bold tastes of garlic and rosemary.
Marinating steak in bottled Italian dressing ruins its rich, full beefy flavor. Our fresh marinade is easy to prepare and boosts flavor without over-tenderizing the meat. We also reveal our secrets for achieving potent garlic and rosemary flavors in grilled potatoes without bitterness and charring.
Recipes
- Grilled Potatoes with Garlic and Rosemary on a Gas Grill
- Charcoal-Grilled Flank Steak
- Gas-Grilled Flank Steak
- Grilled Potatoes with Garlic and Rosemary on a Charcoal Grill
- Mediterranean Marinade
Tasting Lab
- Mail-Order Porterhouse Steaks
Science Desk
- Salting Meat
Fecha de emisión
May 23, 2009
At $20 a pound, rack of lamb had better be good. We show you how to make the most of this prime piece of meat, and reveal a foolproof version of the French casserole Vegetable
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At $20 a pound, rack of lamb had better be good. We show you how to make the most of this prime piece of meat, and reveal a foolproof version of the French casserole Vegetable Gratin.
Recipes
- Gas-Grilled Rack of Lamb with Garlic and Herbs
Summer Vegetable Gratin
- Charcoal-Grilled Rack of Lamb with Garlic and Herbs
- Summer Vegetable Gratin with Roasted Peppers and Smoked Mozzarella
Equipment Center
- Broiler-Safe Gratin Dishes
Fecha de emisión
May 30, 2009
The French technique of stuffing a chicken breast yields four-star results — but requires hours of labor. Our take uses a much simpler procedure with the same results. When matched with
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The French technique of stuffing a chicken breast yields four-star results — but requires hours of labor. Our take uses a much simpler procedure with the same results. When matched with another French classic, green beans amandine, it’s a great menu for entertaining guests.
The French technique of stuffing a chicken breast with forcemeat is a labor that includes skinning and boning a whole chicken, stuffing the breasts with the leg meat, and then wrapping them up in the skin. We’ll show you an abbreviated version of this French dish and teach you our foolproof version of green beans amandine, to accompany it.
Recipes
- Stuffed Chicken Breasts
- Green Beans Amandine
Tasting Lab
- Black Peppercorns
Equipment Center
- Meat Pounders
Fecha de emisión
Jun 06, 2009
We’ve taken the trouble out of breadmaking with our Almost No Knead Bread and Soda Bread recipes.
A no-knead approach to bread baking produces loaves that look like they’ve been baked
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We’ve taken the trouble out of breadmaking with our Almost No Knead Bread and Soda Bread recipes.
A no-knead approach to bread baking produces loaves that look like they’ve been baked in a professional bakery, but the bread varies in size and shape and the crumb lacks the complex yeasty, tangy flavor of a true artisanal loaf. We loved the ease of this approach—and the extraordinary crust on the bread—but we wanted our loaves to have a consistent shape and deeper flavor. The result is a tasty bread that rises high each time. We also reveal our Irish Soda Bread recipe, which is less sweet and easier to make than most American versions.
Recipes
- Almost No-Knead Bread
- Skillet Soda Bread
Equipment Center
- Serrated Knives
Science Desk
- Kneading and Autolysis
Fecha de emisión
Jun 13, 2009
A lot can go wrong with grilled bone-in chicken breasts. Join us to learn our technique for perfect grilled chicken breasts with tender meat and crisp skin. We also show you the method
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A lot can go wrong with grilled bone-in chicken breasts. Join us to learn our technique for perfect grilled chicken breasts with tender meat and crisp skin. We also show you the method for making an intensely flavored, not waterlogged, tomato salad.
Recipes
- Greek Cherry Tomato Salad
- Gas-Grilled Bone-In Chicken Breasts
- Charcoal-Grilled Bone-In Chicken Breasts
Equipment Center
- Solar Cookers
Fecha de emisión
Jun 20, 2009
With our flavorful beef stew, we translate the bold, robust flavors of Provence to the home kitchen. And as a finale, we balance the richness of the stew with our light, airy,
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With our flavorful beef stew, we translate the bold, robust flavors of Provence to the home kitchen. And as a finale, we balance the richness of the stew with our light, airy, melt-in-your-mouth meringues.
Recipes
- Meringue Cookies
- Daube Provencal
- Orange Meringue Cookies
- Chocolate Meringue Cookies
- Toasted Almond Meringue Cookies
Equipment Center
- Pastry Bags
Science Desk
- Twin Stabilizers—Sugar and Cornstarch
Fecha de emisión
Jun 27, 2009
Uncover the test kitchen’s secrets to achieving a creamy crème caramel and subtly sweet stovetop rice pudding.
Recipes
- Classic Crème Caramel
- Espresso Creme Caramel
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Uncover the test kitchen’s secrets to achieving a creamy crème caramel and subtly sweet stovetop rice pudding.
Recipes
- Classic Crème Caramel
- Espresso Creme Caramel
- Simple Stovetop Rice Pudding
Equipment Center
- Electric Kettles
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