Weeknight Japanese Suppers -
america's test kitchen from cook's illustrated

Wed, May 21 9:30 A.M. NH Create (11.4)  

Hosts Julia Collin Davison and Bridget Lancaster uncover the secrets to a Japanese favorite: crispy pan-fried chicken cutlets. In the Equipment Corner, expert Adam Ried reveals his top for santoku knives, science expert Dan Souza demystifies the science of radiant heat, and then test cook Keith Dresser makes Bridget perfect miso-marinated salmon.

Duration: 27 minutes and 24 seconds

Episode Number: 1815

All broadcast times for this episode: (show all)

Wed, May 21	9:30 A.M.	Weeknight Japanese Suppers     NH Create (11.4)
Wed, May 21	12:30 P.M.	Weeknight Japanese Suppers     NH Create (11.4)
Wed, May 21	4:30 P.M.	Weeknight Japanese Suppers     NH Create (11.4)
Thu, May 22	3:30 A.M.	Weeknight Japanese Suppers     NH Create (11.4)
Mon, May 26	12:30 A.M.	Weeknight Japanese Suppers     NH Create (11.4)

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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.

Visit the America's Test Kitchen web site

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