America’s Test Kitchen: 16x13
Roast Chicken and Potatoes Revisited
Test cook Julia Collin Davison demonstrates how to make the ultimate Slow-Roasted Chicken Parts with Shallot-Garlic Pan Sauce. Then, equipment expert Adam Ried reviews carbon-steel chef’s knives. Finally, test cook Bridget Lancaster uncovers the secrets to the perfect Boiled Potatoes with Black Olive Tapenade.
16 - 1French Bistro Favorites Jan. 02, 2016- 16 - 2New York Natives Jan. 09, 2016
- 16 - 3A Hearty Start to the Day Jan. 16, 2016
- 16 - 4A Hearty Fall Feast Jan. 23, 2016
- 16 - 5Spanish Chicken and Israeli Couscous Jan. 30, 2016
- 16 - 6Pass the Pasta Feb. 06, 2016
- 16 - 7Chocolate-Caramel Layer Cake Feb. 13, 2016
- 16 - 8Why Not Add Wine? Feb. 20, 2016
- 16 - 9Saucing Up Chicken and Roasting Mushrooms Feb. 27, 2016
- 16 - 10Sweet and Spicy Asian Specialties Mar. 05, 2016
- 16 - 11A Roast for the Holidays Mar. 12, 2016
- 16 - 12Pork and Pears Mar. 19, 2016
- 16 - 13Roast Chicken and Potatoes Revisited Mar. 26, 2016
- 16 - 14Dinner in Italy Apr. 02, 2016
- 16 - 15Serving Up Noodles and Rice Apr. 09, 2016
- 16 - 16Italian with Ease Apr. 16, 2016
- 16 - 17French Pork Chops and Bisque Apr. 23, 2016
- 16 - 18Ultimate Chinese Apr. 30, 2016
- 16 - 19Vegetarian Essentials May. 07, 2016
- 16 - 20Braised to Perfection May. 14, 2016
- 16 - 21Dinner in Cuba May. 21, 2016
- 16 - 22Country Ribs and Corn Muffins May. 28, 2016
- 16 - 23Pork Kebabs and Steaks Hit the Grill Jun. 04, 2016
- 16 - 24Mexican Mole and Drunken Beans Jun. 11, 2016
- 16 - 25Grilled Chicken and Salad with a Kick Jun. 18, 2016
- 16 - 26Revolutionizing Classic Fruit Desserts Jun. 25, 2016