America's Test Kitchen Season 1

August. 04,2001      TV-G
Rating:
8.5
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Subscription
Rent / Buy
Trailer Synopsis

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.

Episode 13 : Crisps, Cobblers, and Gratins
October. 27,2001
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 Cinnamon Tops Equipment Center: Food Processors (Full-Size)
Episode 12 : Holiday Pies
October. 20,2001
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 Best Pumpkin Pie
Episode 11 : The Perfect All-Purpose Cake
October. 13,2001
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 Center: Cake Pans Science Desk: Protein Content in Cake Flour
Episode 10 : Cookie Jar Classics
October. 06,2001
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-Nutty Peanut Butter Cookies, Big Chewy Oatmeal-Raisin Cookies Tasting Lab: Unorthodox Chocolate Chips Science Desk: How Baking Soda Works
Episode 9 : Cooking Eggs
September. 29,2001
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 poaching. Recipes: Foolproof Boiled Eggs, Fried Eggs for Two, Fluffy Scrambled Eggs, Poached Eggs Equipment Center: Skillets, Nonstick Science Desk: The Science of Cooking Proteins and Egg Coagulation
Episode 8 : Sunday Dinner
September. 22,2001
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 Brown Sugar (Ketchup Glaze - Loaf Pan Variation) Tasting Lab: Ketchup Science Desk: Starch in Potatoes
Episode 7 : Stir Fry Made Easy
September. 15,2001
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 Sauce, Stir Fry with Hot-and-Sour Sauce, Stir Fry with Lemon Sauce, Stir Fry with Orange Sauce Tasting Lab: Patience Pays Off for Soy Sauce Equipment Center: Skillets (Nonstick) - Do Electric Knives Really Work?—Archived
Episode 6 : How to Cook Salmon
September. 08,2001
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 Salmon with Mustard and Crisp Dilled Crust, Simple Pan-Seared Salmon, Herb-Poached Shrimp with Cocktail Sauce, Simple Grilled Salmon Science Desk: Fibers and Fatty Acids
Episode 5 : Perfect Pork
September. 01,2001
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 Mustard-Shallot Sauce with Thyme Equipment Center: Electric Knives, Updated Science Desk: Why is Fat Important?
Episode 4 : Beef Stew
August. 25,2001
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, Carbonnade a la Flamande (Belgian Beef, Beer, and Onion Stew) Equipment Center: Dutch Ovens
Episode 3 : Great Roast Chicken
August. 18,2001
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 Tasting Lab: Kosher Bird Wins Chicken Tasting Science Desk: What is the Difference between White and Dark Meat?
Episode 2 : The Perfect Roast Turkey
August. 11,2001
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: Digitals Top Instant-Read Thermometer Ratings
Episode 1 : Tomato Sauces for Pasta
August. 04,2001
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 Sauce with Chile Pepper and Basil, Rustic Slow-Simmered Tomato Sauce with Meat Tasting Lab: Which Canned Tomatoes Should You Buy? Science Desk: Taste

Seasons

Season 24
Season 24 2024
Season 23
Season 23 2023
Season 22
Season 22 2022
Season 21
America's Test Kitchen: at Home
Season 21 2021
Season 20
Season 20 2020
Season 19
Season 19 2019
Season 18
Season 18 2018
Season 17
Season 17 2017
Season 16
Season 16 2016
Season 15
Season 15 2015
Season 14
Season 14 2014
Season 13
Season 13 2013
Season 12
Season 12 2012
Season 11
Season 11 2011
Season 10
Season 10 2010
Season 9
Season 9 2009
Season 8
Season 8 2008
Season 7
Season 7 2007
Season 6
Season 6 2006
Season 5
Season 5 2005
Season 4
Season 4 2004
Season 3
Season 3 2003
Season 2
Season 2 2002
Season 1
Season 1 2001

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