Science of Starch

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

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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


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)


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!

Science of Starch

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

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