Making Meat and Potatoes for Company

From America's Test Kitchen Season 10

In this episode

Equipment Reviews

Slicing Knives

Slicing a roast, ham, or turkey doesn’t require expert knife skills. But producing thin, even slices of meat can be next to impossible if you don’t have the right knife.


Classic Roast Beef Tenderloin

The classic approach to roasting this prime cut sacrifices juiciness for crust. Why settle for anything less than perfection?


French Mashed Potatoes with Cheese and Garlic (Aligot)

French cookery’s intensely rich, cheesy take on mashed potatoes flouts the rules. To Americanize the dish, we ignored a few more. Vive la résistance!

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