An Austrian Supper

From America's Test Kitchen Season 10

In this episode

Recipes

Breaded Pork Cutlets (Pork Schnitzel)

The hallmark of wiener schnitzel is its light, puffy bread-crumb coating. So why is it typically so soggy and greasy?

Equipment Reviews

Traditional Skillets

A 12-inch skillet should last a lifetime and cook almost anything. But does quality construction have to cost top dollar?

Equipment Reviews

Wine Aerators

Do these devices deliver on their promise to improve the flavor of wine? We tested five to find out.

Recipes

Austrian-Style Potato Salad

For potato salad that’s both creamy and light, do as the Austrians do: Ditch the mayo and look to the soup pot.

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