French-Inspired Comfort Food

February 6, 2021

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America's Test Kitchen - S21 - E6

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.

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America's Test Kitchen: Season 21 - 26 Episode s

21x1 - A Taste of Mexico
January 1, 2021
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).
21x2 - Autumn Supper
January 9, 2021
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.
21x3 - Simple Chicken Dinner
January 16, 2021
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.
21x4 - Simple and Elegant Dinner
January 23, 2021
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.
21x5 - Breakfast Basics
January 30, 2021
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.
21x6 - French-Inspired Comfort Food
February 6, 2021
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.
21x7 - Japanese-Inspired Favorites
February 13, 2021
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.
21x8 - Crepes Two Ways
February 20, 2021
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).
21x9 - Rustic Italian Fare
February 27, 2021
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).
21x10 - Tagine and Hummus
March 6, 2021
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.
21x11 - Mediterranean Comfort Food
March 13, 2021
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.
21x12 - Schnitzel and Roesti
March 20, 2021
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.
21x13 - Indian Feast
March 27, 2021
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).
21x14 - Bistro Classics at Home
April 3, 2021
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.
21x15 - Salmon Steaks Done Right
April 10, 2021
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.
21x16 - Burgers and Chips
April 17, 2021
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.
21x17 - Bake Sale Favorites
April 24, 2021
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.
21x18 - Back to Grilling Basics
May 1, 2021
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.
21x19 - A Trip to Vietnam
May 8, 2021
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).
21x20 - Tacos, Guacamole, and Margaritas
May 15, 2021
Host Julia Collin Davison grills Sous Vide Cochinita Pibil, and host Bridget Lancaster makes the Best Fresh Margaritas and Classic Guacamole.
21x21 - Butter-Basted Fish and Succotash
May 22, 2021
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.
21x22 - Cook It in Cast Iron
May 29, 2021
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.
21x23 - Summer Dinner for Two
June 5, 2021
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.
21x24 - Farmer's Market Fare
June 12, 2021
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.
21x25 - Grilled Cheese and Tomato Soup
June 19, 2021
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.
21x26 - Elegant French Desserts
June 26, 2021
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.

21x1 - A Taste of Mexico

21x2 - Autumn Supper

21x3 - Simple Chicken Dinner

21x4 - Simple and Elegant Dinner

21x5 - Breakfast Basics

21x6 - French-Inspired Comfort Food

21x7 - Japanese-Inspired Favorites

21x8 - Crepes Two Ways

21x9 - Rustic Italian Fare

21x10 - Tagine and Hummus

21x11 - Mediterranean Comfort Food

21x12 - Schnitzel and Roesti

21x13 - Indian Feast

21x14 - Bistro Classics at Home

21x15 - Salmon Steaks Done Right

21x16 - Burgers and Chips

21x17 - Bake Sale Favorites

21x18 - Back to Grilling Basics

21x19 - A Trip to Vietnam

21x20 - Tacos, Guacamole, and Margaritas

21x21 - Butter-Basted Fish and Succotash

21x22 - Cook It in Cast Iron

21x23 - Summer Dinner for Two

21x24 - Farmer's Market Fare

21x25 - Grilled Cheese and Tomato Soup

21x26 - Elegant French Desserts

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