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America's Test Kitchen
America's Test Kitchen Celebrates 25 Years
In “America’s Test Kitchen Celebrates 25 Years,” we’re highlighting the food, science, kitchen ingenuity, and fun that have made the show a fan favorite for over 600 episodes and bringing you behind-the-scenes to see how it all gets made.
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27:55
Spice-Rubbed Pork Roast en Cocotte, Double-Apple Bread Pudding; chocolate cake mixes
26:46
Pan-Roasted Cod with Olive Relish, Braised Monkfish with Saffron; infrared thermometers.
26:46
Grind-Your-Own Sirloin Burgers, Ultimate Veggie Burgers; best burger condiments
26:56
Roasted Oysters, Baked Brie, Bruschetta with Artichoke and Non-alcoholic cocktails.
26:56
Whole Trout with Marjoram and Lemon, Grilled Vegetable Platter and lemonade tasting.
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26:56
Kousa Mihshi (Lebanese Stuffed Squash), Red Lentil Kibbeh; all about capers.
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26:56
Simple Quiche, French Toast Casserole; breakfast kitchen tools; cast iron care tips.
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26:55
Moussaka, Grilled Halloumi Wraps and how to get the most out of your microwave.
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26:56
Lan bakes a show-stopping Rainbow Cake and Erica makes Gluten-Free Cupcakes.
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26:56
Stir-Fried Cumin Beef, Lao Hu Cai (Tiger Salad); recommended colanders; all about cabbage.
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26:55
Onion, Pear and Bacon Tart; Rigatoni with Tomatoes, Bacon and Fennel; dustpan reviews.
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26:55
Keith makes a Nutella Tart. Jack talks chocolate, and Lan makes Chocolate-Toffee Bark.