America’s Test Kitchen: 3x5
Steak House Dinners
The perfect steakhouse dinner—salad with creamy blue cheese dressing and seared filet mignon—is often a fantasy. In the real world, the lettuce is limp, the dressing gluey or watery, the steak overcooked or not properly browned, and the sauce characterless. The test kitchen shows you how to solve each of these problems.
3 - 1Party Foods Jan. 04, 2003- 3 - 2Hearty Soups Jan. 11, 2003
- 3 - 3Dressing Up Vegetables Jan. 18, 2003
- 3 - 4Bistro Basics Jan. 25, 2003
- 3 - 5Steak House Dinners Feb. 01, 2003
- 3 - 6Chinese Takeout Feb. 08, 2003
- 3 - 7Chicken in a Flash Feb. 15, 2003
- 3 - 8Pasta Classics Feb. 22, 2003
- 3 - 9Pasta Quick and Easy Mar. 01, 2003
- 3 - 10Beef Burgundy Mar. 08, 2003
- 3 - 11Texas Chili Mar. 15, 2003
- 3 - 12American Casseroles Mar. 22, 2003
- 3 - 13Pork Chops, Two Ways Mar. 29, 2003
- 3 - 14Backyard BBQ Apr. 05, 2003
- 3 - 15Barbecued Salmon Apr. 12, 2003
- 3 - 16Thanksgiving from the Grill Apr. 19, 2003
- 3 - 17Holiday Dinner Apr. 26, 2003
- 3 - 18Ham Dinners May. 03, 2003
- 3 - 19Weekend Brunch May. 10, 2003
- 3 - 20Quick Breads May. 17, 2003
- 3 - 21Rustic Bread at Home May. 24, 2003
- 3 - 22Cookie Jar Favorites May. 31, 2003
- 3 - 23Lemon Meringue Pie Jun. 07, 2003
- 3 - 24Shortcake and Cobbler Jun. 14, 2003
- 3 - 25Two Chocolate Cakes Jun. 21, 2003
- 3 - 26New York Cheese Cake Jun. 28, 2003