March 16, 2013
Ode to Barbecue: Food Poetry Sings a New Song
This time on America’s Test Kitchen, we interview Kevin Young, the editor of The Hungry Ear, an anthology of poetry inspired by food, drink, and cooking. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll be tasting wine with expert Stephen Meuse. Then we’ll head into the test kitchen to learn how to make peanut butter sandwich cookies. And of course, we’ll be taking your calls to answer all of your cooking questions.
In This Program-
recipe
Peanut Butter Sandwich Cookies
We wanted a cookie so packed with peanut flavor that it needed no crosshatch to identify it.
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recipe
Poached Salmon with Herb and Caper Vinaigrette
Poaching rarely lives up to its promise to produce silken, delicately flavored fish. We set out to eliminate chalky, tasteless poached salmon for good.
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recipe
Simple Pot Roast
We cooked more than 100 pounds of beef to find the answer to tender, moist, flavorful pot roast. What's the secret? Cook it until it is done—and then keep on cooking.
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recipe
French Chicken in a Pot
Taking cues from a French technique for cooking chicken in a covered pot, we forgo crispy skin for succulent meat and unforgettable flavor.
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recipe
Skillet Meaty Lasagna
Lasagna is a crowd-pleaser that never goes out of style. While lasagna is traditionally made in the oven, we wondered if we could develop a skillet version.
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recipe
Fish Meuniere with Browned Butter and Lemon
This simple French restaurant classic deserves a place in the repertoire of any good home cook. . . . Or does it?
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recipe
Spicy Sichuan Noodles for Two
This rich, flavorful Chinese dish can be made without exotic ingredients.
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recipe
Pan-Seared Thick-Cut Strip Steaks
The traditional pan-searing technique produces a brown crust, a pink center, and a gray band of overcooked meat in between. Could we eliminate the gray zone?
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Hot or Not
Baking Peels
We tested five peels, both metal and wood, hoping to decide once and for all which material makes a better peel.
