America's Test Kitchen Season 21, Episode 5: Breakfast Basics

1

A Taste of Mexico

Host Julia Collin Davison makes a foolproof recipe for Chile Verde con Cerdo (Green Chili with Pork), ingredient expert Jack Bishop shares what you need to know about canned and jarred chile products, and test cook Elle Simone Scott prepares a refreshing Cóctel de Camarón (Mexican Shrimp Cocktail).

25 min

2

Autumn Supper

Host Bridget Lancaster prepares perfect Oven-Roasted Chicken Thighs, equipment expert Adam Ried rounds up the best tools for roasting, and host Julia Collin Davison bakes the easiest-ever Apple Crumble.

25 min

3

Simple Chicken Dinner

Host Julia Collin Davison makes Chicken Under a Brick with Herb-Roasted Potatoes, ingredient expert Jack Bishop tells you everything you need to know about mozzarella, and test cook Lan Lam whips up a creamy Buttermilk-Vanilla Panna Cotta with Berries and Honey.

25 min

4

Simple and Elegant Dinner

Host Bridget Lancaster makes a foolproof recipe for Pan-Seared Strip Steaks. Equipment expert Adam Ried shares his picks for nonstick-friendly tools, and gadget critic Lisa McManus shares her favorite tools to keep your kitchen clean. Finally, test cook Dan Souza prepares Beet Salad with Spiced Yogurt and Watercress.

25 min

5

Breakfast Basics

Host Julia Collin Davison cooks up Perfect Fried Eggs, and equipment expert Adam Ried shares his favorite egg-cooking essentials. Test cook Erin McMurrer makes hands-off Cold-Brew Iced Coffee, and test cook Elle Simone Scott makes the best Yeasted Waffles.

25 min

6

French-Inspired Comfort Food

Host Bridget Lancaster cooks a showstopping Beef en Cocotte with Mushroom Sauce, ingredient expert Jack Bishop gives a primer on vinegars, and test cook Keith Dresser prepares a hearty Swiss Chard and Kale Gratin.

25 min

7

Japanese-Inspired Favorites

Host Bridget Lancaster fries up a batch of Karaage (Japanese Fried Chicken Thighs), ingredient expert Jack Bishop discusses soba noodles, and gadget critic Lisa McManus recommends the best drainers and strainers. Finally, test cook Becky Hays makes Chilled Soba Noodles with Cucumber, Snow Peas, and Radishes.

25 min

8

Crepes Two Ways

Host Julia Collin Davison cooks a French staple, Galettes Complètes (Buckwheat Crepes with Ham, Egg, and Cheese); ingredient expert Jack Bishop compares alternative flours; and test cook Dan Souza makes Bánh Xèo (Sizzling Vietnamese Crepes).

25 min

9

Rustic Italian Fare

Host Bridget Lancaster makes a hearty Acquacotta (Tuscan White Bean and Escarole Soup), ingredient expert Jack Bishop shares tips for buying extra-virgin olive oil, and test cook Keith Dresser makes easy Piadine (Italian Flatbreads).

25 min

10

Tagine and Hummus

Host Julia Collin Davison makes a fabulous Moroccan Fish Tagine, ingredient expert Jack Bishop tells you everything you need to know about buying and storing spices, and test cook Becky Hays whips up Ultracreamy Hummus.

25 min

11

Mediterranean Comfort Food

Host Bridget Lancaster shares the steps to making a hearty Pastitsio; ingredient expert Jack Bishop tells you what you need to know about feta cheese; and test cook Lan Lam makes Braised Eggplant with Paprika, Coriander, and Yogurt.

25 min

12

Schnitzel and Roesti

Host Julia Collin Davison fries up crispy Chicken Schnitzel, equipment expert Adam Ried reveals our top picks for cooking thermometers, and test cook Keith Dresser prepares a satisfying Potato Roesti.

25 min

13

Indian Feast

Host Julia Collin Davison cooks Murgh Makhani (Indian Butter Chicken), ingredient expert Jack Bishop gives a primer on tomato products, and test cook Becky Hays makes Palak Dal (Spinach Dal with Cumin and Mustard Seeds).

25 min

14

Bistro Classics at Home

Host Bridget Lancaster makes a showstopping Pan Bagnat (Provençal Tuna Sandwich, and ingredient expert Jack Bishop gives you the scoop on shopping for tuna. Finally, test cook Lan Lam prepares a French bistro classic—Salade Lyonnaise.

25 min

15

Salmon Steaks Done Right

Host Julia Collin Davison reveals the secrets to perfect Pan-Seared Salmon Steaks, ingredient expert Jack Bishop gives a primer on salt, and equipment expert Adam Ried has a roundup of the best seafood tools. Finally, test cook Erin McMurrer makes a quick and satisfying Brussels Sprout Salad with Warm Mustard Vinaigrette.

25 min

16

Burgers and Chips

Host Bridget Lancaster makes classic Smashed Burgers, ingredient expert Jack Bishop breaks down different vegetable oils, and host Julia Collin Davison fries up Crunchy Kettle Potato Chips.

25 min

17

Bake Sale Favorites

Host Bridget Lancaster bakes celebration-worthy Yellow Sheet Cake with Chocolate Frosting, ingredient expert Jack Bishop gives a primer on the world of dark chocolate, and gadget critic Lisa McManus shares her favorite gear for baking cookies. Finally, test cook Erin McMurrer harnesses the power of science to make the best Chewy Peanut Butter Cookies.

25 min

18

Back to Grilling Basics

Host Julia Collin Davison cooks a simple but satisfying Grilled Pork Tenderloin with Grilled Pineapple–Red Onion Salsa, equipment expert Adam Ried shares grilling essentials, and test cook Dan Souza reveals the secrets to perfect Grilled Cauliflower.

25 min

19

A Trip to Vietnam

Host Julia Collin Davison makes Gỏi Cuốn (Vietnamese Summer Rolls); equipment expert Adam Ried shares the best tools for maintaining your knives; and test cook Lan Lam makes a childhood favorite, Bò Lúc Lắc (Shaking Beef).

25 min

20

Tacos, Guacamole, and Margaritas

Host Julia Collin Davison grills Sous Vide Cochinita Pibil, and host Bridget Lancaster makes the Best Fresh Margaritas and Classic Guacamole.

25 min

21

Butter-Basted Fish and Succotash

Host Bridget Lancaster cooks the easiest Butter-Basted Fish Fillets with Garlic and Thyme, ingredient expert Jack Bishop talks frozen seafood, and gadget critic Lisa McManus reveals her top picks for spatulas. Finally, test cook Elle Simone Scott makes Succotash with Butter Beans, Corn, and Red Pepper.

25 min

22

Cook It in Cast Iron

Host Bridget Lancaster cooks a crispy Cast Iron Pan Pizza, equipment expert Adam Ried shares tips on caring for cast iron, and test cook Keith Dresser makes Cast Iron Baked Ziti with Charred Tomatoes.

25 min

23

Summer Dinner for Two

Host Julia Collin Davison makes Grilled Scallops with Fennel and Orange Salad, ingredient expert Jack Bishop explains the differences between types of peppercorns, and host Bridget Lancaster prepares date-worthy Freeform Summer Fruit Tartlets for Two.

25 min

24

Farmer's Market Fare

Host Bridget Lancaster cooks a creamy Corn Risotto, ingredient expert Jack Bishop shares tips for buying and storing summer produce, and test cook Elle Simone Scott makes a refreshing Green Bean Salad with Cherry Tomatoes and Feta. Finally, test cook Dan Souza prepares a simple but satisfying recipe for Grilled Tomatoes.

25 min

25

Grilled Cheese and Tomato Soup

Host Julia Collin Davison makes Grown-Up Grilled Cheese Sandwiches with Gruyère and Chives, equipment expert Adam Ried shares how to care for wooden kitchen tools, and gadget critic Lisa McManus rounds up the best graters. Finally, host Bridget Lancaster prepares the Ultimate Cream of Tomato Soup.

25 min

26

Elegant French Desserts

Host Julia Collin Davison prepares a showstopping Peach Tarte Tatin, equipment expert Adam Ried shares the perfect pan for every cake, and host Bridget Lancaster makes Financiers.

25 min