Great Roast Chicken
Should you roast in a hot oven or a moderate oven? How do you get crisp skin and moist, tender breast meat? We answer these questions and more. Recipes: Easy Roast Chicken Tasting Lab: Kosher Bird Wins Chicken Tasting Science Desk: What is the Difference between White and Dark Meat?
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S1 E1
Tomato Sauces for Pasta
America's Test Kitchen tackles tomato sauce. Recipes: Pasta and Fresh Tomato Sauce with Onion and Bacon, Pasta and Fresh Tomato Sauce with Garlic and Basil, Pasta and Fresh Tomato Sauce with Chile Pepper and Basil, Rustic Slow-Simmered Tomato Sauce with Meat Tasting Lab: Which Canned Tomatoes Should You Buy? Science Desk: Taste
S1 E2
The Perfect Roast Turkey
The secret to really crispy, browned skin and moist, flavorful meat Recipes: Roast Stuffed Crisped-Skin Turkey Tasting Lab: Turkeys -- What's in a Name? Equipment Center: Digitals Top Instant-Read Thermometer Ratings
S1 E4
Beef Stew
Why is stew often tough and flavorless? We explore how to buy the right cut of meat, how to sear it for flavor, and how to cook it until tender. Recipes: Hearty Beef Stew, Carbonnade a la Flamande (Belgian Beef, Beer, and Onion Stew) Equipment Center: Dutch Ovens
S1 E5
Perfect Pork
Do your pork roasts and chops come out dry and tasteless? Here's how to cook tender, juicy pork using some simple kitchen tricks. Recipes: Garlic Studded Roast Pork Loin, Country Mustard-Shallot Sauce with Thyme Equipment Center: Electric Knives, Updated Science Desk: Why is Fat Important?