Science of Starch

From America's Test Kitchen Season 10: Making Meat and Potatoes for Company

More videos from this episode

Science of Starch

Why do we break our own rule and mix potatoes in a food processor when it comes to Aligot?


Aligot Mashed Potatoes

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!


Roast Beef Tenderloin

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


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.

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