Test cook Julia Collin Davison demonstrates how to make a Thai-style chicken curry with potatoes and peanuts. Next, tasting expert Jack Bishop conducts a tasting of five-spice powder. And finally, test cook Bridget Lancaster prepares Chinese-style braised beef.
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From This Episode
- RecipeThai Chicken Curry with Potatoes and PeanutsGreen and red curries offer big heat and bracing acidity, but the milder variety known as massaman tempts with deeper, more complex flavors.
- RecipeChinese Braised BeefWith tender chunks of beef in a fragrant sauce, red-braised beef is a deeply satisfying Chinese comfort food.
- Taste TestFive-Spice PowderWe tested six brands of five-spice powder to determine which really delivered an authentic Asian flavor.
