Steak and Veggies -
america's test kitchen from cook's illustrated

Mon, Jun 29 1:00 P.M. NHPBS (11.1)

Host Bridget Lancaster shows host Julia Collin Davison how to make the best pan-seared flank steak with mustard-chive butter. Then, equipment expert Adam Ried reviews carbon steel skillets in the Equipment Corner. Finally, test cook Becky Hays uncovers the secrets for making walkaway ratatouille.

Duration: 27 minutes and 35 seconds

Episode Number: 1720

All broadcast times for this episode: (show all)

Mon, Jun 29	1:00 P.M.	Steak and Veggies NHPBS (11.1)
Mon, Jul 6	3:30 P.M.	Steak and Veggies NH Create (11.4)

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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