america's test kitchen from cook's illustrated
New Ways with Ribs & Mushrooms

Mon, Nov 8 8:00 P.M. NH CREATE      

In this episode, test cook Keith Dresser makes host Bridget Lancaster foolproof Tuscan Grilled Pork Ribs with Grilled Radicchio. Equipment expert Adam Ried reveals his top pick for honing rods, and science expert Dan Souza explains why mushrooms absorb so much oil. Finally, test cook Lan Lam unlocks the secrets to perfect Sauteed Mushrooms with Red Wine and Rosemary.

Episode Duration: 26 minutes and 46 seconds

Episode Number: 2021

All broadcast times for this episode: (show all)

Mon, Nov 8 8:00 P.M. New Ways with Ribs & Mushrooms     NH CREATE
Tue, Nov 9 12:30 A.M. New Ways with Ribs & Mushrooms     NH CREATE
Wed, Nov 10 11:30 P.M. New Ways with Ribs & Mushrooms     NH CREATE
Sat, Nov 13 4:00 P.M. New Ways with Ribs & Mushrooms     NH CREATE

About America's Test Kitchen From Cook's Illustrated:

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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