Season 3
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Pasta Classics
These two classic pasta sauces— puttanesca and Bolognese — appear on countless menus and in nearly every Italian cookbook. But as with most popular ethnic dishes, these Italian sauces have lost some authenticity. The test kitchen returns these classics to their full glory.
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Chicken in a Flash
Simple yet interesting, both chicken Milanese and chicken piccata are reliable test kitchen favorites. And we’re intrigued by recipes that pan-roast chicken parts—that is, start them on the stovetop but finish the cooking in the oven. Our goal was to make this chef's technique work at home.
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Chinese Takeout
Fried rice and kung pao shrimp are Chinese restaurant favorites, and we make them better than just about any takeout version you’ve ever had. Our findings about rice cookers and long-grain white rice guarantee perfect rice every time.
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Steak House Dinners
The perfect steakhouse dinner—salad with creamy blue cheese dressing and seared filet mignon—is often a fantasy. In the real world, the lettuce is limp, the dressing gluey or watery, the steak overcooked or not properly browned, and the sauce characterless. The test kitchen shows you how to solve each of these problems.
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Bistro Basics
Bistro classics, such as steak au poivre and crème brulée, offer a taste of real French cooking without pretension. We show you how to create these dishes without spending all day in the kitchen.
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Dressing Up Vegetables
Our goal was simple: Rescue two favorite fancy vegetable dishes—twice-baked potatoes and stuffed bell peppers—from the clutches of cafeterias, bad steakhouses, and frozen food manufacturers.
