To Meat Or Not to Meat (Sauce) -
america's test kitchen from cook's illustrated

Wed, Jan 15 3:30 P.M. NH Create (11.4)

Hosts Bridget Lancaster and Julia Collin Davison uncover the secrets to making a weeknight-friendly recipe for tagliatelle with bolognese sauce. Tasting expert Jack Bishop challenges Bridget to a tasting of crushed tomatoes, science expert Dan Souza explains the surprising science behind why you cannot overcook mushrooms, and then test cook Becky Hays makes the ultimate meatless "meat" sauce.

Episode Duration: 27 minutes and 22 seconds

Episode Number: 1824

All broadcast times for this episode: (show all)

Wed, Jan 15	3:30 P.M.	To Meat Or Not to Meat (Sauce) NH Create (11.4)
Thu, Feb 20	8:30 A.M.	To Meat Or Not to Meat (Sauce) NH Explore (11.2)

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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