America’s Test Kitchen: 20x21
New Ways with Ribs and Mushrooms
In this episode, test cook Keith Dresser makes host Bridget Lancaster foolproof rosticciana with grilled radicchio. Equipment expert Adam Ried reveals his top pick for honing rods, and science expert Dan Souza explains why mushrooms absorb so much oil. Finally, test cook Lan Lam unlocks the secrets to perfect sautéed mushrooms with red wine and rosemary.
20 - 1Eggs for the Holidays Jan. 04, 2020- 20 - 2A Trip to Rome Jan. 11, 2020
- 20 - 3Pork and Potatoes Jan. 18, 2020
- 20 - 4Spiced and Sweet Jan. 25, 2020
- 20 - 5Two Classic Pastas Feb. 01, 2020
- 20 - 6Chicken and Biscuits Feb. 08, 2020
- 20 - 7The Very Best Paris-Brest Feb. 15, 2020
- 20 - 8Hearty Mediterranean at Home Feb. 22, 2020
- 20 - 9Flavorful Chinese Favorites Mar. 21, 2020
- 20 - 10Nutritious and Delicious Mar. 28, 2020
- 20 - 11Springtime Feast Apr. 04, 2020
- 20 - 12Savory and Sweet Italian Apr. 11, 2020
- 20 - 13Sous Vide for Company Apr. 18, 2020
- 20 - 14Childhood Favorites, Grown Up Apr. 25, 2020
- 20 - 15Tasty Thai May. 02, 2020
- 20 - 16The Most Important Meal May. 09, 2020
- 20 - 17Something Hearty, Something Light May. 16, 2020
- 20 - 18Thanksgiving for a Crowd May. 23, 2020
- 20 - 19Rustic French Fare Jun. 13, 2020
- 20 - 20Grill-Roasted Chicken and Green Beans Jun. 20, 2020
- 20 - 21New Ways with Ribs and Mushrooms Jun. 27, 2020
- 20 - 22Plum and Pear Desserts Jul. 04, 2020
- 20 - 23Ground Beef Enchiladas and Steak Tacos Jul. 11, 2020
- 20 - 24The Chicken or the Egg? Jul. 18, 2020
- 20 - 25Summertime Staples Jul. 25, 2020
- 20 - 26Pork and Greens Aug. 01, 2020