Chinese Classics -
america's test kitchen from cook's illustrated

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

Bridget and Julia reveal the secrets to making the ultimate Chinese barbecued pork at home. In the Equipment Corner, expert Adam Ried reveals his top picks for wire racks and rimmed baking sheets, and then test cook Dan Souza makes a perfect recipe for Sichuan braised tofu with beef (mapo tofu).

Duration: 27 minutes and 23 seconds

Episode Number: 1822

All broadcast times for this episode: (show all)

Wed, Jul 9	9:30 A.M.	Chinese Classics     NH Create (11.4)
Wed, Jul 9	12:30 P.M.	Chinese Classics     NH Create (11.4)
Wed, Jul 9	4:30 P.M.	Chinese Classics     NH Create (11.4)
Thu, Jul 10	3:30 A.M.	Chinese Classics     NH Create (11.4)
Mon, Jul 14	12:30 A.M.	Chinese Classics     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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