Hosts Julia Collin Davison and Bridget Lancaster reveal the secrets to Spinach and RicottaGnudi with Tomato-Butter Sauce. Equipment expert Adam Ried shares with Julia his top picks for utensil crocks, and science expert Dan Souza explains the science of tempered chocolate. Bridget and Julia make Baci di Dama (Italian Hazelnut Cookies).
Episode Duration: 27 minutes and 16 seconds
Episode Number: 2217
No future air times were found for this episode.
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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Wed, Dec 6 | 9:30 A.M. | Breakfast of Champions NH Create (11.4) |
Wed, Dec 6 | 12:30 P.M. | Breakfast of Champions NH Create (11.4) |
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Wed, Dec 6 | 4:30 P.M. | Breakfast of Champions NH Create (11.4) |
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Thu, Dec 7 | 2:00 A.M. | French Pastries NH Create (11.4) |
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