Sign in Sign up

America's Test Kitchen - Season 4

America's Test Kitchen: Season 4 - 26 Episode s

4x1 - Salad 101
January 3, 2004
We give much needed makeovers to two classic salads. Salad seems so easy. Just dress some leafy greens and serve, right? Recipes: Basic Tossed Green Salad; Greek Salad; Wilted Spinach Salad with Bacon Dressing Tasting Lab: Red Wine Vinegar
4x2 - Summer Tomatoes
January 10, 2004
Say goodbye to thick, bland gazpacho and soggy tomato tarts. It’s feast or famine when it comes to good tomatoes. Recipes: Gazpacho; Quick Summer Tomato Tart Tasting Lab: Mozzarella Cheese
4x3 - One-Pot Wonders
January 17, 2004
The notion of dinner made in a single pot is certainly alluring. Two complete meals from a pot; one a classic, the other a surprise. Recipes: Beef Chili with Kedney Beans; Indoor Clambake Equipment Center: Crock Pots Tasting Lab: Tomato Puree
4x4 - East Coast Seafood
January 24, 2004
We solve the problem of porridge-like chowder and bready crabcakes. Clam chowder and crab cakes are available in most every seafood restaurant in the country. These dishes both have their origins along the East Coast and have been subjected to numerous changes (most not for the better) as they became more popular. Recipes: New England Clam Chowder; Maryland Crab Cakes Tasting Lab: Mayonaise
4x5 - New Orleans Menu
January 31, 2004
We bring a taste of New Orleans into the home kitchen. Jambalaya and bananas Foster are two of our favorite dishes from New Orleans. Recipes: Jambalaya; Bananas Foster Equipment Center: Ice Cream Scoops Tasting Lab: Vegetable Broth
4x6 - Freedom from Red Sauce
February 7, 2004
Skip the marinara and try these two vegetable sauces. Tired of the same old marinara sauce? Recipes: Pasta with Mushrooms; Orecchiette with Broccoli Rabe and Sausage Equipment Center: Herb Choppers Tasting Lab: Extra Virgin Olive Oil
4x7 - Quick Classic Pastas
February 14, 2004
Everyone knows pasta is quick. That's one of the reasons Americans (and Italians) love it. Recipes: "Quick" Bolognese; Four Cheese Pasta Tasting Lab: Tomato Paste
4x8 - Pot Roast
February 21, 2004
Pot roast can be the ultimate comfort food or a huge waste of time. We solve the problem of dry, gray, tough meat. Recipes: Pot Roast with Root Vegetables; Skillet Green Beans Equipment Center: Vegetable Choppers
4x9 - Maple-Glazed Pork Roast
February 28, 2004
Say goodbye to dry, tough, candy-like roasts. The marketing of the “other white meat” would be amusing if today’s pork weren’t so lean and flavorless. Recipes: Maple-Glazed Pork Loin; Wild Rice Pilaf Equipment Center: Food Storage Containers
4x10 - Truck Stop Classics
March 6, 2004
We perfect two roadside classics: chicken-fried steak and coconut cream pie. Truckers often know where to find the best home cooking. Recipes: Chicken-Fried Steak with Gravy; Coconut Cream Pie Tasting Lab: Graham Crackers
4x11 - Chicken in a Skillet
March 13, 2004
A skillet can turn out hundreds of chicken dinners. For most Americans, chicken breasts are the holy grail of weeknight cooking. (We think thighs are more flavorful, but that’s another story.) Recipes: Pan-Roasted Chicken Breasts; Almond-Crusted Chicken Breasts with Wilted Spinach Equipment Corner: Traditional Skillets
4x12 - Chicken in a Pot
March 20, 2004
Two French takes on an American promise. Herbert Hoover may have promised Herbert Hoover may have promised Americans a chicken in every pot, but no ne said that chicken couldn't be French. Recipes: Chicken Provencale; Chicken with 40 Cloves of Garlic Equipment Corner: Kitchen Shears Tasting Lab: Vermouth
4x13 - Steak and Potatoes
March 27, 2004
We take the mystery out of properly grilled steaks. It’s hard to beat steak and mashed potatoes for both simplicity and flavor. Recipes: Blue Cheese Mashed Potatoes with Caramelized Onions; Grilled Steaks Equipment Center: Kitchen Shears Tasting Lab: Mail-Order vs. Supermarket Steaks
4x14 - Steak Tips
April 3, 2004
Steak tips and steak fries sound like bad menu offerings from your local low-rent steakhouse. We rescue steak tips and fries from low-rent steakhouses. Recipes: Steak Tips; Steak Fries Equipment Center: Grill Brushes
4x15 - Stir Fry 101
April 10, 2004
Stir-fries at home that are better than takeout. Ordering Chinese takeout is like playing Russian roulette. Recipes: Stir-Fired Pork with Eggplant; Stir-Fried Beef and Broccoli Equipment Center: Electric Woks Tasting Lab: Oyster Sauce
4x16 - Asian Noodles
April 17, 2004
Say goodbye to bad Americanized versions of pad Thai and sesame noodles. We no longer think of noodles as just Italian. Recipes: Pad Thai; Cold Sesame Noodles Equipment Center: Flat Bottom Woks
4x17 - Italian Classics
April 24, 2004
Americans love Italian food - and rightly so. Recipes: Chicken Diavola; Frico; Strawberries with Balsamic Vinegar Tasting Labs: Balsamic Vinegar
4x18 - French Food in a Flash
May 1, 2004
We bring two classics into the home kitchen for great results in a fraction of the time. Recipes: Simplified Cassoulet with Pork and Kielbasa; 30-Minute Tarte Tatin Tasting Lab: Diced Canned Tomatoes
4x19 - Tea Time
May 8, 2004
Say goodbye to leaden scones and pound cake. In the test kitchen, we think afternoon (or morning) tea is an excellent excuse to whip up a batch of scones or a golden loaf of lemon pound cake. Making these simple baked goods at home certainly yields better results than what you can buy. Recipes: Lemon Pound Cake; Oatmeal Scones Equipment Center: Citrus Juicers and Reamers Tasting Lab: Supermarket Teas
4x20 - Sunday Brunch
May 15, 2004
We solve the problem of rubbery omelets and dry, hockey puck muffins. Sunday brunch sounds so civilized. Recipes: Denver Omelet; Corn Muffins Equipment Center: Rubber Spatulas Tasting Lab: Baking Powder
4x21 - The Pancake Show
May 22, 2004
Few recipes deliver so much pleasure for so little work as pancakes. The batter comes together in minutes, and the cooking time is brief. Why, then, do most Americans never make pancakes from scratch? Recipes: Blueberry Pancakes; German Apple Pancakes Equipment Corner: Electric Gridles Tasting Lab: Fresh vs. Frozen Blueberries
4x22 - Cookie Jar Favorites
May 29, 2004
Good cookies don’t really require any more work than bad cookies. Unless, of course, you are willing to consider dry, crumbly, tasteless packaged cookies from the supermarket - but we aren’t. Recipes: Thin and Crisp Chocolate Chip Cookies; Coconut Macaroons Equipment Corner: Potholders Tasting Lab: Refrigerator Cookie Dough
4x23 - Summer Berry Desserts
June 5, 2004
When local berries are in season, we like to showcase them in simple desserts. Two simple showcases for fresh summer berries. Recipes: Summer Berry Pie; Berry Gratin with Lemon Sabayon Equipment Corner: Ice Cream Makers
4x24 - Easy Sheet Cakes
June 12, 2004
We solve the problem of dry, sticky, flavorless cakes. A sheet cake is like a with training wheels--it's hard to fall off. Recipes: Chocolate Sheet Cake; Carrot Cake Equipment Corner: Milk Chocolate
4x25 - Lemon Cheescake
June 19, 2004
Light, creamy, and great lemon flavor--neither too fleeting nor too harsh. Recipe: Lemon Cheesecake Equipment Center: Springform Pans
4x26 - Showstopper Deserts
June 26, 2004
Two desserts that pull out all the stops yet are easy to prepare. Recipes: Chocolate Mousse Cake; Chilled Lemon Souffle Tasting Lab: Unsweetened Chocolate