Meat and Potatoes à la Francaise

From America's Test Kitchen Season 13: Meat and Potatoes à la Francaise

More videos from this episode


French-Style Pot-Roasted Pork Loin

Pot roast almost always start with a fatty, flavorful cut that turns tender and juicy after hours of cooking. Is it possible to produce the same results from today's lean, bland pork loin?

Baking Equipment

Knife Block Sets

Nine pieces of matching cutlery, plus a block for easy storage? It could be a bargain—or a rip off.


Potato Casserole with Bacon and Caramelized Onion

In the old days, this rich dish got its deep flavor and silky texture from meat drippings. Could we get the same luxurious results without a roast?

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