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America's Test Kitchen
Fish the French Way
Season 25
Episode 2512
Becky Hays makes host Bridget Lancaster Saumon aux Lentilles. Tasting expert Jack Bishop explains how to read expiration dates, and science expert Dan Souza reveals the science behind colored salts. Elle Simone Scott makes host Julia Collin Davison Halibut à La Nage with Parsnips and Tarragon.
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Pasta alla Zozzona, Pappardelle with Duck and Chestnut Ragù; tips for food processors
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Zha Paigu, Sous Vide Pork Chops with Red Pepper and Almond Relish; all about bread crumbs
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German Lye Pretzels, Beer-Battered Onion Rings; tasting artisanal cheddar cheese
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Keith makes Keema Aloo, Dan makes Plov; review of handheld vacuum cleaners
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Spinach Lasagna, Pasta e Piselli; preserved fruits; the science of pressure cooking
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28:25
Buffalo Chicken Sandwiches, Steak Tips with Mushroom-Onion Gravy; review of sauté pans
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27:56
German Stollen, Meringue Christmas Trees; how to shipping cookies; tips for shaping dough
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27:55
Chocolate-Raspberry Trifle, champagne cocktails; tips for shaping doughs
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27:55
Roast Turkey and Gravy with Herbes de Provence, Bread Stuffing with Cranberries & Walnuts
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27:55
Green Bean Casserole, Make-Ahead Mashed Potatoes, Fireside and New Englander Cocktails
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27:56
Julia makes Cast Iron Chicken Pot Pie, Joe makes Fisherman’s Pie; science of eggplant
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27:56
Skillet-Roasted Chicken Breasts, Braised Chicken Thighs with Fennel; vegan chicken nuggets