Chinese Takeout, Revised -
america's test kitchen from cook's illustrated

Wed, Jun 24 1:00 P.M. NHPBS (11.1)  

Host Bridget Lancaster goes into the test kitchen with host Julia Collin Davison to learn how to make the best beef stir-fry with bell peppers and black pepper sauce at home. Then, tasting expert Jack Bishop challenges Bridget to a tasting of soy sauce. Next, test cook Keith Dresser shows Julia how to make the ultimate scallion pancakes with dipping sauce.

Duration: 27 minutes and 35 seconds

Episode Number: 1717

All broadcast times for this episode: (show all)

Wed, Jun 24	1:00 P.M.	Chinese Takeout, Revised     NHPBS (11.1)
Mon, Jun 29	3:30 P.M.	Chinese Takeout, Revised     NH Create (11.4)
Wed, Jul 29	8:30 A.M.	Chinese Takeout, Revised     NH Explore (11.2)

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About America's Test Kitchen:

AMERICA'S TEST KITCHEN FROM COOK'S ILLUSTRATED uses a common-sense, practical approach to solve everyday cooking problems and save viewers time and money.

Bridget Lancaster and Julia Collin Davison lead a team of dedicated test kitchen cooks to reveal the basics of foolproof home cooking while preparing dozens of exhaustively tested recipes.

The series also features the popular segments viewers know and love.

In "The Tasting Lab," expert Jack Bishop puts supermarket staples to the test before revealing the series' top food recommendations.

Then, equipment tester Adam Ried takes viewers through an exhaustive and unbiased search for the best kitchen items in "Equipment Corner." Meanwhile, in "Gadgets Galore," Lisa McManus reviews her favorite gadgets and reveals which ones are worth the cost-or not.

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