Full episodes of the America’s Test Kitchen season 7 television series download and copy in mp4 mkv avi HD. Complete serials and all seasons.

Episode 1

Meatloaf Dinner

air day: 2007-01-06

Meat loaf is as synonymous with good old school American cooking as apple pie. While some might favor meat loaf made with meat loaf combine, a mixture of beef, pork, and veal, there’s one thing to be mentioned for an all-beef loaf.

An all-beef loaf can have terrific meaty taste and it’s handy in addition, particularly when you possibly can’t discover meat loaf combine, or simply don’t wish to fuss with shopping for three sorts of meat. However, a meat loaf made with all beef does require some particular dealing with in order that it doesn’t style like a dry, loaf-shaped hamburger. We got down to make a loaf with well-seasoned meat and simply sufficient binder to present the loaf a young, not powerful, texture. In selecting a aspect dish to companion with our meat loaf, we turned to a different old school dish—skillet-roasted potatoes. Skillet-roasted potatoes are cooked on the stovetop, thus permitting the prepare dinner to unlock the oven for the primary course. We wished potatoes which can be creamy on the within and crusty on the surface. Some skillet-roasted potatoes may be soggy and greasy—a pitfall we’d must keep away from in creating our recipe.

Recipes:

Glazed Meat Loaf or All Beef Meatloaf

Skillet-Roasted Potatoes

Skillet-Roasted Potatoes with Garlic and Rosemary

Skillet-Roasted Potatoes with Lemon and Chives

Spicy Skillet-Roasted Potatoes with Chili and Cumin

Tasting Lab: Ground Beef

Equipment Center: The Tong Show—Kitchen Tongs

Science Desk: How Gelatin Mimics Veal

Episode 2

Streamlined Chicken Skillet Suppers

air day: 2007-01-13

Dinners ready totally in a single skillet are excellent for weeknight cooking. Less cleanup is one apparent profit. A skillet additionally offers the prepare dinner a bit extra management over cooking a number of parts. In the oven, dishes equivalent to rooster and rice—components with disparate cooking occasions—can prepare dinner inconsistently, in order that when the dish comes out of the oven, you find yourself with combined outcomes, equivalent to tender rice and dry rooster—or conversely, crunchy rice and moist rooster. A skillet offers you the liberty to maneuver objects out and in of the skillet accordingly in order that all the things comes out completely cooked. We have additionally found skillet turns out to be useful in some pasta dishes. Take the restaurant favourite, rooster, broccoli, and ziti. Typically, the pasta is boiled in a single pot after which one or typically two extra pans are required to prepare dinner the rooster, broccoli, and sauce. We condensed all the weather right into a skillet—even the pasta—which cooks proper within the sauce, absorbing most taste for an exemplary model of this favourite dish.

Recipes:

Skillet Chicken and Rice with Peas and Scallions

Skillet Chicken with Broccoli, Ziti, and Asiago Cheese

Tasting Lab: White Wines for Cooking

Equipment Center: Inexpensive Knife Sets

Episode three

Best Beef Stew

air day: 2007-01-20

Join us as we uncover the secrets and techniques behind a favourite beef stew and streamline a hearty aspect dish.

A primary beef stew may be altered in dozens of how, often by including extra components to the pot. But are you able to go the opposite approach and strip beef stew right down to its naked bones (or, to be extra exact, to its beef)? If you commerce the carrots and potatoes for a large number of onions and add dose of beer (as a substitute of pink wine) as a part of the braising liquid, you’ve created a easy Belgian beef stew referred to as carbonnade à la flamande. Beef, beer, and onions have a pure affinity—suppose burger, onion rings, and a beer. In a carbonnade, the heartiness of beef melds with the tender sweetness of sliced onions in a frivolously thickened broth that’s wealthy, deep, and satisfying, with the malty taste of beer. We aimed to create the easiest model of this cold-weather favourite. Sweet acorn squash makes a worthy companion alongside carbonnade or with many different dishes throughout the chilly climate season, however too usually this squash seems dry and stringy. We wished to plot a technique that ensured candy, tender squash, with out plenty of trouble.

Recipes:

Carbonnade a la Flamande—Belgian Beef, Beer, and Onion Stew

Acorn Squash with Brown Sugar

Acorn Squash with Rosemary-Dried Fig Compote

Tasting Lab: Beer for Carbonnade

Equipment Center: Paring Knives—Updated

Science Desk: Are All Microwaves Created Equal?

Episode four

Sunday Roast Chicken and Stuffing

air day: 2007-01-27

We wished a streamlined model of roast rooster with loads of stuffing to go round—and to unravel the issue of cooking the stuffing to a secure temperature with out drying out the fragile breast meat of the rooster.

The thought of roast rooster and stuffing could be very interesting—moist, well-seasoned meat and loads of flavorful stuffing to fulfill everybody on the desk. But in actuality, a rooster, even one upwards of 5 kilos (serving four to six individuals), doesn’t include a cavity giant sufficient to accommodate the quantity of stuffing you’d must serve everybody on the desk. Sure, you possibly can bake the stuffing individually in a baking dish, however you miss out on all of the flavorful juices imparted from the rooster. Our goal, subsequently, could be to develop a recipe for roast rooster and stuffing the place we might by some means nonetheless mimic the flavorful advantages of cooking the stuffing contained in the chook. A fast sauté of spinach, particularly one with garlic and lemon, goes effectively alongside roast rooster (along with many different dishes). But this straightforward method can usually go mistaken—overcooked spinach, burnt garlic, an excessive amount of oil—the checklist goes on. We would concentrate on avoiding these pitfalls to prove a tasty aspect dish you possibly can depend on repeatedly.

Recipes:

Stuffed Roast Butterflied Chicken

Mushroom-Leek Bread Stuffing with Herbs

Currant-Pecan Bread Stuffing with Shallots and Herbs

Couscous Stuffing with Fennel, Dried Apricots, and Cashews

Sauteed Garlic-Lemon Spinach

Equipment Center: Kitchen Shears—Update

Episode 5

Two Ways with Pork

air day: 2007-02-03

New dinner choices abound with recipes for pork medallions and glazed pork chops.

Recipes: Glazed Pork Chops (Asian & German), Thick-Cut Pork Tenderloin Medallions, Maple-Mustard Sauce, Hoisin-Sesame Sauce for Pork, Apple Cider Sauce

Tasting: The Cider Vinegar Rules

Equipment: Should You Buy a Bargain Saute Pan?

Episode 6

Faster Family Favorites

air day: 2007-02-10

With these fast recipes, you’ll have the ability to get dinner on the desk in an inexpensive period of time—they usually’ll style good too.

In concept, fast recipes sounds terrific—however we’ve discovered most streamlined recipes find yourself sacrificing taste for pace and comfort. Take rooster pot pie. Most recipes for fast rooster pot pie are a far cry from the basic consolation meals. The filling shouldn’t be far more than leftover rooster stirred into canned cream of rooster soup and a paltry quantity of greens—typically even canned. These variations are removed from the comforting dinner that’s at all times been a household favourite. We aimed to do higher. We wished a very flavorful rooster stew topped with a biscuit crust, and, sure, we wished it quick. Tamale pie, an already fast dish, has fallen sufferer to the dump-and-bake method: mix a can of chili and a can of creamed corn; prime with cornbread combine and bake. Tossing cans apart, we got down to make a fresh-tasting, fast tamale pie with a juicy, spicy combination of meat and greens with a fast, do-it-yourself cornbread topping.

Recipes:

Skillet Chicken Pot Pie with Biscuit Topping

Skillet Tamale Pie

Tasting Lab: Bottled Italian Dressing

Episode 7

Lighter Family Favorites

air day: 2007-02-17

With these lightened recipes, your favorites will have the ability to seem on the desk as usually as you crave them.

Whether we prefer to admit it or not, there are some dishes that whereas tasty, are simply too excessive in fats and energy to be loved regularly. Even a modest portion of those dishes equivalent to macaroni and cheese and rooster Parmesan is prohibitive. But do they have to be? What if we might create lighter variations of those dishes so we might get pleasure from them extra usually? In our analysis we tried dozens of variations of “light” macaroni and cheeses, and repeatedly we had been met with disappointing dishes. Gluey sauces full of tasteless, rubbery nonfat cheeses had been the norm. Versions made with ricotta and cottage cheese additionally confirmed up. We wished a creamy macaroni and cheese with actual tacky taste. Light recipes for rooster Parmesan usually fall brief too. Again and once more we had been met with soggy crusts and that perpetrator, nonfat cheese. We wished a very crisp crust for our rooster and we wished nice taste.

Recipes:

Everyday Lighter Macaroni and Cheese

Everyday Lighter Macaroni and Cheese with Ham and Peas

Lighter Chicken Parmesan with Simple Tomato Sauce

Tasting Lab:

Alternative Pastas

Whole Wheat Pasta

Equipment Center: Indoor Grills

Episode eight

Fish and Chips at Home

air day: 2007-02-24

The drawback with English-style fish and chips is that you just’ve bought to hop a airplane throughout the Atlantic to benefit from the dish. We wished to have the ability to serve English-style fish and chips—giant items of moist and delicate cod in a crisp and tender coating with thick-cut fries—at house.

Most American eating places that sort out England’s hottest quick meals accomplish that poorly—turning out a greasy mess of fish and potatoes. We aimed to create a home-cook pleasant recipe for the actual factor: giant items of moist cod coated in a fragile, crisp batter and chips reduce thick and served up crispy, with tender interiors. To begin, we’d first must sort out frying for the house prepare dinner. While most eating places have devoted frying workstations, deep-frying in a house kitchen is a distinct matter. Cramped house, spattering oil, and inappropriate gear all conspire to take the enjoyable out of the job. But it needn’t be an onerous process: With a little bit of group and a few primary working information, you’ll be turning out fish and chips that may rival these in England. Along the best way, we’d additionally wanted to determine the right way to manage the method in order that all the things made it to the desk directly—which means that each fish and chips are served piping scorching. Anything much less simply wouldn’t be acceptable.

Recipes:

Fish and Chips

Tartar Sauce

Tasting Lab: Mayonnaise

Equipment Center: Candy Thermometers—Update

High-End Deep Fryers

Episode 9

Chicken Kiev

air day: 2007-03-03

The hallmark of nice rooster Kiev is the wealthy butter filling that melts right into a sauce contained in the rooster bundles and contrasts completely with the crisp bread crumb crust.

Popularized throughout the heyday of Manhattan’s now-shuttered Russian Tea Room, rooster Kiev turned one of many restaurant’s premier choices within the 1960s. The well-heeled had been fairly accustomed to this elegant dish of pounded, breaded, and fried rooster breast full of an herb butter that melted right into a sauce. Although rooster Kiev’s Ukrainian roots stay unclear, its present destiny is hardly in dispute: It has develop into a greasy bundle of poultry with a sandy, disconcertingly peelable exterior and a greasy, leaky middle. Commonly present in banquet halls and at catered occasions, this as soon as intellectual dish has develop into a self-parody. But after making ready a number of cookbook variations, we realized that pairing a crisp-fried coating with a carefully flavored butter sauce was an important concept that deserved a revival. A dish as particular as rooster Kiev deserves a aspect dish with equal dazzle. We settled on broccoli and turned to pan-roasting, as a result of it really works effectively with many greens, imparting a toasty, caramelized taste. Broccoli, nevertheless, may be fussy as a result of the hardy stalks and delicate florets require totally different dealing with. We’d must discover a approach to get round these points.

Recipes:

Chicken Kiev

Pan-Roasted Broccoli

Pan-Roasted Broccoli with Lemon Browned Butter

Pan-Roasted Broccoli with Spicy Southeast Asian Flavors

Pan-Roasted Broccoli with Creamy Gruyêre Sauce

Tasting Lab: Sandwich Bread

Equipment Center: Cookbook Holders

Episode 10

Meat and Potatoes for Company

air day: 2007-03-10

We discovered a novel approach to tame the chunk on our pepper-crusted filet mignon.

Few predominant programs are as spectacular as filet mignon, however such cachet comes with a hefty price ticket. The hallmark of this luxurious reduce is its buttery, tender texture, however some argue that the beefy taste is simply too gentle, missing the oomph of fattier (albeit chewier) cuts just like the rib eye. So we aimed to spice up the meat’s taste with a full of life peppercorn crust and a wealthy pan sauce. Peppercorn crusts, nevertheless, have their points. They may be overwhelmingly spicy, masking, fairly than enhancing, the flavour of the meat. We’d must strike simply the precise stability. Getting the crust to evenly adhere to the meat could be a problem too. In in search of a potato dish to serve alongside our steak, we rapidly settled on the straightforward, however elegant, potatoes Lyonnaise—sautéed slices of buttery potato sweetened with caramelized strands of onion. But getting this dish excellent generally is a problem. Buttery potatoes can simply flip greasy. And caramelizing the onion alongside the potatoes is tough to do with out steaming them. We’d must discover a approach to get these two components in sync. When you’re aiming to impress and keen to splurge a bit, you may be assured that these dishes will ship.

Recipes:

Pepper-Crusted Filet Mignon

Port Cherry Reduction Sauce

Blue Cheese Chive Butter

Potatoes Lyonnaise

Tasting Lab: Filet Mignon

Equipment Center: Cocktail Shakers

Science Desk: Taming Peppercorn Heat

Episode 11

Staying in For Chinese Take-Out

air day: 2007-03-17

Try serving a saucy stir-fry over an Asian-style noodle cake as a substitute of the standard rice.

We love stir-fry served with rice, however typically a change of tempo is welcome. A noodle cake, a savory spherical of tender noodles sautéed in a skillet till the outside is crisp, is the right base for a saucy stir-fry. We’ve loved noodle desserts in eating places, however by no means at house. We got down to discover one of the best ways to make one. While we had been at it, we additionally aimed to develop a rooster stir-fry with actually juicy rooster in a fresh-flavored sauce. Too usually, rooster can flip dry and stringy in a stir-fry and no quantity of sauce can rescue dry meat. Another Asian basic, additionally extra acquainted on the restaurant desk than within the common American house kitchen, is scorching and bitter soup—a spicy, bracing broth stuffed with pork, tofu, and wisps of egg. But is visiting your native Chinese restaurant the one approach to get pleasure from this soup? We wished to get pleasure from this complex-flavored soup at house. But with a number of hard-to-find components and a protracted simmering time, we had our work reduce out for us. We’d must strategically select our components and discover affordable substitutions for these which can be simply too tough to search out on the grocery store. At the identical time, we’d must take a tough take a look at streamlining the soup’s prolonged preparation. And, we wouldn’t accept a pale imitation of this heady soup—it might want to face as much as the genuine variations we regularly crave.

Recipes:

Stir-Fried Chicken with Bok Choy and Crispy Noodle Cake

Hot and Sour Soup

Equipment Center: The Little Nonstick Saucepan That Could

Science Desk: Mysterious Powers of Cornstarch

Episode 12

Not Your Average Stir-Fry

air day: 2007-03-24

We wished a fancy dish with fastidiously balanced flavors—with out an intensive checklist of hard-to-find components and hours within the kitchen.

Thai-style stir-fries are a refreshing different to Chinese stir-fries. Spicy, candy, bitter, and salty, the flavors are well-balanced and sophisticated. But who has the components usually required, equivalent to shrimp paste, tamarind pulp, galangal, and palm sugar? And whereas the extra acquainted Chinese stir-fry is pretty fast to arrange, a Thai stir-fry can take hours. For our start line, we regarded to a restaurant favourite—Thai chile beef—and got down to streamline this dish with out compromising its attention-grabbing mixture of flavors. Potstickers are one other Asian favourite we wished to get pleasure from at house. At their greatest, potstickers are mild dumplings stuffed with a well-seasoned mixture of pork and cabbage. Dunked right into a soy dipping sauce, they make a terrific begin to a meal. Unfortunately, we’ve eaten greater than our share of really terrible potstickers—leaden balls of pasty meat in a doughy wrapper. All it took was one chunk for us to place our chopsticks down. We wished to search out out the key to creating nice potstickers—the precise filling, the precise wrapper, and a technique of meeting that wasn’t overly difficult and didn’t take all day. Most of all we wished these potstickers to be so good, we’d fairly make them ourselves than name for our favourite takeout.

Recipes:

Stir-Fried Thai-Style Beef with Chiles and Shallots

Potstickers

Scallion Dipping Sauce

Equipment Center: Nonstick Skillets, Update

Episode 13

More Tex-Mex Favorites

air day: 2007-03-31

We love good Tex-Mex, however relying on which a part of the nation you reside in, chances are high you’d be higher off making ready it your self at house. We wished to try two Tex-Mex favorites, rooster fajitas and huevos rancheros, and create genuine, tasty variations we might stand behind.

Chicken fajitas aren’t as simple a proposition as beef fajitas. Beef, by nature, packs much more taste, whereas rooster fajitas appear to depend on a number of condiments to masks its lack of taste, or worse, its dry texture. We wished tender, juicy rooster, and we wished it effectively seasoned. We wished the identical for our greens—too many greens in fajitas are handled as a bland afterthought. As for the tortillas, we wished heat, tender tortillas, not the brittle tortillas we’ve usually encountered in eating places because of poor heating strategies. Huevos rancheros are the reply to a hungry man’s (or lady’s) breakfast. But too usually we’ve stared at what appears like a dish of fried eggs crossed with nachos. First, we wished to eliminate all of the pointless entrapments, paring again this breakfast basic to its tasty necessities. We’d must concentrate on the fiery roasted salsa that usually is a part of this dish, however making salsa with out-of-season tomatoes is a big gamble. And with out entry to contemporary corn tortillas, we would have liked to discover a approach to flip rubbery grocery store corn tortillas right into a crisp, not greasy, base for our eggs. Last, we would have liked to determine the right way to coordinate cooking the eggs with the opposite parts, in order that all the things comes collectively concurrently—scorching and contemporary.

Recipes:

Chicken Fajitas for Charcoal Grill

Chicken Fajitas for Gas Grill

Chicken Fajitas Indoors

Chunky Guacamole

Huevos Rancheros

Refried Beans

Tasting Lab: Supermarket Refried Beans

Equipment Center: Do Grill Pans Really Grill?

Episode 14

Even More Italian Classics

air day: 2007-04-07

Just after we suppose we’ve develop into accustomed to each Italian dish underneath the solar, we’re pleasantly shocked to return throughout a dish we’d by some means missed. Join us as we resurrect one Italian basic and streamline one other.

Take rooster francese. It’s true that this Italian-style rooster cutlet dish isn’t as effectively generally known as rooster parmigiana or rooster Marsala, but it surely’s no much less scrumptious. Coated with a skinny eggy crust, the cutlets are served in a light-weight, lemony white wine sauce. With just some easy parts, it’s exhausting to consider that such dish can go mistaken, however variations we tried proved in any other case. In some recipes, the egg crust was unappetizingly thick and difficult, or turned soggy as soon as coated with the sauce. The sauces we tried weren’t a lot better. While we couldn’t detect lemon in some, others made us pucker, or the wine was too overpowering, giving the sauce an disagreeable boozy taste. We aimed to beat these points and prove a lemony cutlet dish that we’d wish to incorporate into our Italian classics repertoire to make repeatedly. Another Italian basic, the wealthy tomato sauce marinara, shouldn’t be a brand new discovery, but it surely’s one value a re-examination when it comes to simplifying. The hallmark of this sauce is a depth of taste achieved by hours of cooking, however what if we didn’t have all day? After all, for the trendy prepare dinner, an all-day marinara, simply isn’t an inexpensive possibility. We got down to create an genuine marinara with complicated flavors with out the hours of labor concerned.

Recipes:

Chicken Francese

Chicken Francese with Tomato and Tarragon

Marinara Sauce

Tasting Lab: Sleuthing Canned Whole Tomatoes

Equipment Center: Hand (Immersion) Blenders—Updated

Episode 15

Flambé at Home

air day: 2007-04-14

We got here up with a foolproof flambé technique that does not intimidate the house prepare dinner.

Fifty years in the past, steak Diane, pan-seared steak in a wealthy, peppery pan sauce, was a scorching menu merchandise at fancy eating places. Prepared tableside, it included a burst of pyrotechnics equipped by a match and a few cognac. Sure, such theatrics may appear a bit dated and foolish, however who can resist having slightly enjoyable—particularly when entertaining? To give this old-school dish a contemporary twist, we wished to discover a extra affordable substitute for the laborious veal inventory that’s the conventional foundation for the pan sauce. While we had been at it, we wished to slim down the sauce a bit—sure, we love butter and cream, however lots of the recipes we tried had been simply too wealthy tasting. And, as for the flambé technique, we would must provide you with a foolproof course of that wouldn’t intimidate the house prepare dinner. While we had been on the flambé bandwagon, it occurred to us we might proceed the theme with dessert within the type of crêpes suzette, a shocking dessert consisting of heat tender crêpes served in a shiny orange-flavored sauce. But most eating places that put together this dish accomplish that for simply two. Could we adapt this basic to serve a tableful of hungry friends? We had been prepared to search out out.

Recipes:

Steak Diane

Sauce Base for Steak Diane—Demi-glaze

Crepes Suzette

Tasting Lab:

Veal Stock

Beefing Up Beef Broths

Orange Liqueurs for Cooking

Science Desk: Is Flambé Just For Show?

Episode 16

Hearty Eggs for Breakfast

air day: 2007-04-21

With these foolproof recipes, you simply would possibly end up making time to get pleasure from eggs a bit extra usually.

Most of us may not have time to arrange (and revel in) egg dishes throughout the week, however come the weekend, eggs are a terrific approach to start a leisurely day. In this chapter, we wished to try a few our favourite egg dishes—scrambled eggs and omelets—and see how we might benefit from them. Sometimes you need one thing heartier than easy scrambled eggs. But including meats, cheeses, and greens weighs down the eggs’ fluffy texture and, worse, turns the eggs watery. We wished to unravel these issues and prove scrambled eggs that might stand as much as the addition of hearty components. And we additionally wished an attention-grabbing combine of additives, so possibly we’d be inclined to make these eggs for dinner too. Omelets made for one or two aren’t tough to arrange. But what in the event you’re making omelets for the entire household? You don’t wish to be standing on the range enjoying the a part of short-order prepare dinner, proper? We wished to create one huge omelet, large enough to serve four. Working with such a big omelet wouldn’t be simple—we’d want to determine the right way to prepare dinner by way of such a big omelet with out it drying out, the right way to add the fillings (and warmth them by way of), and the right way to flip the omelet out of the pan with out it breaking up.

Recipes:

Scrambled Eggs with Bacon, Onion, and Pepper Jack Cheese

Scrambled Eggs with Sausage, Sweet Peppers, and Cheddar

Scrambled Eggs with Asparagus, Prosciutto, and Parmesan

Eggs in a Hole

Family-Sized Cheese Omelet

Family-Sized Tomato, Bacon, and Garlic Omelet

Tasting Lab: Is Fresh Breakfast Sausage Best?

Equipment Center: Plastic Nonstick Spatulas

Science Desk: How Scrambled Eggs Work

Episode 17

Summer Cooking

air day: 2007-04-28

We sort out one of the best ways to grill delicate shrimp in addition to rooster destined to be served chilly for a picnic.

Grilling imparts a smoky dimension to meals that’s nearly unimaginable to copy indoors. So it’s no surprise that after the climate turns heat, we’re wanting to get our favorites meals like steaks and burgers onto the grill. But delicate meals, equivalent to shrimp, are trickier to prepare dinner over the grill’s intense, dry warmth. We wished to search out one of the best ways to grill shrimp in order that it’s tender, moist, and flavorful, not dry and rubbery. And we wished to take action with out grilling shrimp of their shells. It’s true that the shells act as a protecting barrier, however peeling shells on the desk is cumbersome and messy, to not point out that with the discarded shells, the flavorful spice rub can be misplaced. Warm climate isn’t at all times about cooking open air—it’s about consuming open air too. Cold barbecued rooster is a basic whether or not you’re planning a picnic or packing for a highway journey. But as soon as chilled, the meat can develop into very dry and the pores and skin, as soon as skinny and crisp, can flip powerful and flabby. We wished to unravel these issues and prove moist rooster with spicy taste and in addition, we wished to make it simpler to eat, so we didn’t have to make use of a knife and fork or depend on a wad of napkins to wipe our palms of sticky barbecue sauce.

Recipes:

Charcoal-Grilled Shrimp Skewers

Gas-Grilled Shrimp Skewers

Spicy Lemon-Garlic Sauce for Shrimp Skewers

Fresh Tomato Sauce with Feta and Olives for Grilled Shrimp Skewers

Charmoula Sauce for Shrimp Skewers

Spice-Rubbed Picnic Chicken

Broiled Shrimp Skewers

Tasting Lab:

Supermarket Veggie Burgers

Lemonade—Updated

Equipment Center: Skewers

Science Desk: Salting: Better Than Brining?

Episode 18

Barbecued Brisket and Corn Fritters

air day: 2007-05-05

When you’re in search of a predominant course to serve a summertime crowd, or wish to give a brand new twist to a summertime vegetable, we hope you’ll flip to those recipes.

Summertime entertaining can usually imply making ready meals for teams bigger than 6 to eight—college graduations, Fourth of July, the neighborhood block get together—the checklist goes on. For these occasions, hamburgers simply aren’t sensible—except the prepare dinner plans on standing on the grill till everyone seems to be fed. Instead, suppose brisket. This hefty piece of meat (a full reduce can weigh 13 kilos) turns smoky and tender on the grill and leftovers, if there are any, are terrific. Best of all, brisket doesn’t require fixed consideration, so the prepare dinner can benefit from the get together too. Brisket isn’t with out its challenges, nevertheless. On the grill, the meat can take about 12 hours to develop into absolutely tender. We wished to search out not solely one of the best ways to barbecue brisket, however a approach accomplish that extra rapidly. Summertime additionally requires corn. And whereas we love corn on the cob, we additionally get pleasure from different preparations. Take corn fritters. These savory desserts are pan-fried and served scorching. They make a terrific aspect dish or hors d’oeuvres, served as is, or sprinkled with scorching sauce. Some recipes are brief on corn taste, however we wished a recipe that brings the corn entrance and middle.

Recipes:

Barbecued Beef Brisket For a Charcoal Grill

Barbecued Beef Brisket for a Gas Grill

Spicy Chili Rub

Farmstand Corn Fritters

Corn Fritters with Cheddar and Chives

Out-Of-Season Corn Fritters

Tasting Lab: Hot Sauces

Equipment Center: Charcoal Grills—Update

Episode 19

Beer Can Chicken Dinner

air day: 2007-05-12

With our recipes for Beer Can Chicken and Pasta Salad with Pesto, we present you ways typically the strangest-sounding strategies are probably the most rewarding and the way a couple of simple methods can provide an outdated standby new elevate.

Recipes:

Grill-Roasted Beer Can Chicken for a Charcoal Grill

Grill-Roasted Beer Can Chicken for a Gas Grill

Pasta Salad with Pesto

Equipment Center: Essential Grilling Gadgets

Episode 20

Rainy Day Barbecue

air day: 2007-05-19

If you’re a fan of barbecue however by no means thought it may very well be replicated indoors, our menu ought to change your thoughts.

For many people, it doesn’t appear honest that we will solely get pleasure from barbecue throughout the brief summer time months. What about year-round cravings? Take barbecued ribs. If it’s February and a hankering for ribs strikes, does that imply a visit to an area barbecue joint or might we discover the reply in our house kitchen? We wished to develop a recipe for oven-barbecued ribs, so even within the darkest, coldest winter months, we might fulfill our barbecue urges. And these ribs would want to face as much as their out of doors counterparts: tender, fall-off-the-bone meat infused with smoky taste. Rich, meaty ribs are greatest loved with a aspect of tangy coleslaw—particularly buttermilk coleslaw. But whereas buttermilk offers a trademark tang, it could actually additionally make a dressing so skinny that it sinks to the underside of the bowl as a substitute of clinging to the shreds of cabbage. Cabbage poses its personal challenges too. We wished even shreds that had been simple to fork and toss with the dressing. And, we wished crisp cabbage that received’t leach moisture into our dressing, diluting its taste and turning our coleslaw bland.

Recipes:

Oven-Barbecued Spareribs

Quick Barbecue Sauce

Creamy Buttermilk Coleslaw

Buttermilk Coleslaw with Green Onions and Cilantro

Creamy Buttermilk Coleslaw with Lemon and Herbs

Tasting Lab: Is There a New King of Ketchup?

Episode 21

Strawberry Cream Cake

air day: 2007-05-26

For our Strawberry Cream Cake, we wished a number of strawberry taste, a buttery sturdy cake that might stand as much as them, and a lush whipped cream filling that may keep put, so even when reduce this cake could be a stunner.

Looking for a drop-dead beautiful summer time dessert? Look no additional than strawberry cream cake—a snazzier, extra presentable model of strawberry shortcake. The elements are nearly similar—juicy strawberries, sweetened whipped cream, and layer cake (rather than biscuits). The cake, cream, and strawberries are layered, chilled, and served in tall wedges. It’s a terrific approach to have fun summer time. We wished to search out the last word model of this dessert and remedy the issues that usually plague it. Because the cake, cream, and strawberries are all layered, reducing this cake may be tough—the whipped cream can squirt out the edges or the strawberries will ooze out. The strawberries pose different issues too—their juices can soggy a cake that’s too delicate. Some recipes get round this pitfall, by utilizing fewer strawberries, however this ends in muted fruit taste. We wished these strawberries entrance and middle.

Recipes:

Strawberry Cream Cake

Equipment Center: Mix Masters—Standing Mixers—Updated

Science Desk: Heavy Cream versus Whipping Cream

Episode 22

Dark Chocolate Desserts

air day: 2007-06-02

When you are seeking to fulfill a severe chocolate craving, these recipes ship.

No matter the dessert—cookie, pudding, cake, or pie—there’s nothing like the flavour of chocolate to make it really irresistible. In this chapter, we got down to develop final variations of two favourite chocolate desserts: chocolate mousse and chocolate cupcakes. Rich, frosting-like mousse is completely scrumptious—for about two spoonfuls. Yet mild and silky variations usually lack respectable chocolate taste. Once you begin including extra chocolate, texture suffers and turns into heavy. We wished the perfect of each worlds—a light-weight and silky texture with huge chocolate taste. Chocolate cupcakes are one other deal with that endure from faint chocolate taste. Ever attempt a mixture? Sure they’re simple, however the taste usually falls brief. And most do-it-yourself chocolate cupcakes aren’t a lot better. Some might have good chocolate taste, however the crumb turns dense and confection-like. We aimed to develop a moist, feathery cupcake infused with chocolate taste. And for such a homey deal with, we didn’t wish to spend all day, so these cupcakes would have to be nearly as simple as utilizing a boxed combine.

Recipes:

Dark Chocolate Mousse

Chocolate-Orange Mousse

Chocolate-Raspberry Mousse

Premium Dark Chocolate Mousse

Dark Chocolate Cupcakes

Easy Vanilla Bean Buttercream

Easy Chocolate Buttercream

Easy Coffee Buttercream

Easy Peppermint Buttercream

Tasting Lab: Just What Is Dark Chocolate, Anyway?

Equipment Center: Muffin Tins, Updated

Episode 23

Old-Fashioned Chocolate Cake

air day: 2007-06-09

We wished a towering layer cake of childhood, moist and chocolaty and slathered with thick, billowy frosting.

Remember old school chocolate layer cake—the sort mothers all over the place baked? Each towering slice had a young, ethereal, open crumb and was frosted with silky-smooth wisps of chocolate heaven. These homespun desserts had been tall, candy, and chocolaty, not dense, darkish, and bitter, they usually had been eaten with an ice-cold glass of milk, not a demitasse of espresso. Admittedly, lots of these celebration chocolate desserts had been made with a boxed combine. While these mixes ship a pleasantly spongy, moist texture and assured peak, they had been additionally full of synthetic flavors—which as children, we didn’t discover objectionable. But, as adults with grown-up palates, we wished actual chocolate taste in our cake. Therefore our objectives had been two-fold: create an old school chocolate layer cake with the identical moist, tender crumb we so fondly keep in mind and infuse this cake with true chocolate taste—chocolaty sufficient to please adults, however not so dense that it would scare away the children on the desk.

Recipes:

Old-Fashioned Chocolate Layer Cake

Tasting Lab: Chocolate Chips

Equipment Center: Revolving Cake Stands

Science Desk: Enhancing Chocolate Flavor

Episode 24

Easy Apple Desserts

air day: 2007-06-16

For a not-too-sweet apple dessert, pair a tart apple equivalent to Granny Smith with a candy apple like Golden Delicious or McIntosh, as we did in Skillet Apple Brown Betty and Easy Apple Strudel.

When it involves apple desserts, apple pie could also be the preferred, but it surely’s additionally probably the most concerned. When you don’t wish to fuss with pie, however you continue to need that heat and comforting mixture of apple and pastry, there are different choices. Take apple brown betty—apples, sugar, and buttered bread crumbs. This baked fruit dish is decidedly humble, however scrumptious nonetheless—particularly when served heat with a scoop of vanilla ice cream. But this often-overlooked dessert wants a severe makeover—too many variations are a soggy mess with muddied flavors. Classic apple strudel, a European specialty, consists of frivolously sweetened apples, raisins, and nuts wrapped in paper-thin pastry. Traditional recipes contain hours of preparation, rolling and pulling the pastry dough till it’s so skinny you possibly can learn a newspaper by way of it. We reasoned that there have to be a neater (and faster) approach. Determined to search out out, we set about streamlining this refined dessert, with out compromising its flaky texture and complex flavors. Join us as we resurrect one humble apple dessert and streamline one other.

Recipes:

Skillet Apple Brown Betty

Skillet Apple Brown Betty with Golden Raisins and Calvados

Skillet Apple Brown Betty with Pecans and Dried Cranberries

Easy Apple Strudel

Tasting Lab: The Scoop on Vanilla Ice Cream—Updated

Equipment Center: Pastry Brushes—Updated

Science Desk: Overrun and Ice Cream

Episode 25

Favorite Citrus Desserts

air day: 2007-06-23

Join us as we infuse one citrus dessert with shiny lemony taste and make one other dessert simpler than ever to get pleasure from.

Even after the heartiest meal, we discover the bracing chunk of a citrus dessert welcome. Lemon Bundt cake, glazed with a snowy white icing, is a straightforward, elegant dessert. But again and again, we’re dissatisfied in its usually elusive lemon taste. Some recipes soak the cake in a sugar syrup flavored with lemon, however we discover this makes the cake soggy, ruining its springy advantageous crumb. We wished to discover a approach to infuse Bundt cake with the assertive tang of lemon with out marring its texture. Key lime pie is one other favourite citrus dessert, however transporting this pie, which has a fragile, wobbly filling, may be tough. We wished to discover a approach to rework this pie right into a bar cookie. Not solely would a Key lime bar be extra moveable, it is also eaten out of hand, making it a far simpler dessert to serve—and eat.

Recipes:

Lemon Bundt Cake

Key Lime Bars

Triple Citrus Bars

Tasting Lab: Are Key Limes Really Key?—Updated

Equipment Center: Are Nonstick Baking Sprays Better Than Butter?

Science Desk: The ‘Magic’ of Sweetened Condensed Milk

Episode 26

Lighter Cheesecake

air day: 2007-06-30

Join us as we uncover the secrets and techniques to low-fat desserts that you will actually wish to eat.

While a crisp apple or bowl of juicy berries makes an admirable finish to a meal, there’s an attract to baked desserts that’s exhausting to withstand. But many desserts carry plenty of fats and energy; for many of us, they need to be extra the occasional indulgence than common weeknight fare. We wished to provide you with recipes for 2 basic desserts, carrot cake and cheesecake, that may make them each mild sufficient and ok to get pleasure from most any day of the week. Many mild carrot desserts appear like the actual factor, however one chunk rapidly dispels the notion. Not solely dry but in addition heavy and dense, these desserts could also be “light” with regards to fats and energy however not when it come to texture. We wished tender cake, candy and frivolously spiced. And we wished our cake to be slathered in a thick, creamy frosting. The recipes we examined for mild cheesecake had been no higher than the carrot desserts — actually, they had been worse. Most had been stricken by a rubbery texture and pasty, Spackle-like consistency. And rather than the frivolously sweetened, tangy taste of a full-fat cheesecake, these lightened desserts had been tinged with off, synthetic flavors. We must do some severe testing to provide you with a lightened cheesecake that may move muster amongst tasters.

Recipes:

Light Carrot Cake

Light Cream Cheese Frosting

Light New York Cheesecake

Light Fresh Strawberry Topping

Tasting Lab: Coffee–Tasting Supermarket Whole Bean Coffee