America's Test Kitchen - Season 11
Season 11
Network
Episodes26
DatesJan 8, 2011 - Jun 25, 2011
Episodes
Season 11Episode 130 min
Old-Fashioned Sunday Dinners
Straightforward comfort foods take the spotlight in these classic Sunday night meals. Our Simple Pot Roast cooks up tender and moist, and our Chicken Pot Pie with Savory Crumble Topping is on the table in 90 minutes—without sacrificing the tender, juicy chicken and bright vegetables.
recipe:
Classic Pot Roast, Chicken Pot Pie With Savory Crumble Topping
equipment:
Plastic Food Storage Containers
science:
Brining
Jan 8, 2011
Season 11Episode 230 min
Desserts with an English Accent
Taking a cue from our neighbors across the pond, we uncover the secrets to Classic Bread Pudding and shortbread.
recipe:
Classic Bread Pudding, Best Shortbread
equipment:
The Best Small Appliances
science:
The Science of Stale Bread
Jan 15, 2011
Season 11Episode 330 min
Tostadas and Empanadas
We venture to Chicago to learn about Rick Bayless’s famous empanadas, then create our own recipe. Next, we investigate another Latin favorite: pork tostadas.
recipe:
Beef Empanadas, Spicy Mexican Shredded Pork Tostadas (Tinga)
Jan 22, 2011
Season 11Episode 430 min
Chewy Brownies and Chocolate Cupcakes
We take a look at boxed and homemade brownies, then share our secrets to getting the best of each. For cupcake fans, we demonstrate how to make our Ultimate Chocolate Cupcakes.
recipe:
Chewy Brownies, Ultimate Chocolate Cupcakes with Ganache Filling
equipment:
Best Baking Gadgets
Jan 29, 2011
Season 11Episode 530 min
Italian Comfort Classics
We take two classic Italian dishes and streamline them for the home cook. Our Italian Braised Chicken is easy to prepare but special enough to serve company, and our recipe for Creamy Polenta keeps the creaminess but shortens the cooking time.
recipe:
Chicken Canzanese, Creamy Parmesan Polenta
equipment:
Best Kitchen Gadgets
Feb 5, 2011
Season 11Episode 630 min
Fall Favorites
Most modern-day cooks know roast pork as the lean, bland loin. To return rich, old-fashioned flavor to slow-roasted pork shoulder, we started by taking a closer look at the choices in the butcher’s case. Our recipe for Baked Apples provides a sweet ending.
recipe:
Slow-Roasted Pork Shoulder with Peach Sauce, Best Baked Apples
equipment:
Inexpensive Instant-Read Thermometers
Feb 12, 2011
Season 11Episode 730 min
Seafood in a Skillet
We show you how to shop for and cook perfect Pan-Seared Scallops, then reveal the test kitchen’s secrets to Skillet-Roasted Fish Fillets.
recipe:
Pan-Seared Scallops, Skillet-Roasted Fish Fillets
equipment:
Inexpensive Nonstick Skillets
science:
Caramelizing vs. Browning
Feb 19, 2011
Season 11Episode 830 min
Coffee Break Sweets
Snack cakes are always a welcome treat. Join us as we whip up two of the best: banana bread and cream cheese coffee cake.
recipe:
Ultimate Banana Bread, Cream Cheese Coffee Cake
equipment:
Adjustable Electric Kettles
Feb 26, 2011
Season 11Episode 930 min
Dutch Oven Classics
Host Christopher Kimball demystifies wine varieties and reveals which brands the test kitchen recommends. He then takes this knowledge to test cook Bridget Lancaster, who whips up the Best Beef Stew. Next, tasting expert Jack Bishop challenges Chris to a tasting of beef broth. And finally, test cook Julia Collin Davison shows Chris how to create the ultimate Chicken and Dumplings.
Feb 26, 2011
Season 11Episode 1030 min
Asian Favorites at Home
Join us as we prepare a different kind of stir-fry—Thai Chicken with Basil—and prove that, with a few recipe modifications, you don’t have to be a Cantonese chef to make great shu mai.
Recipe:
Thai-Style Chicken with Basil, Steamed Chinese Dumplings (Shu Mai)
Equipment:
Large Saucepans
Mar 5, 2011
Season 11Episode 1130 min
Southern Fare Reinvented
We re-create delicious pulled porksans grillthen prepare our Easier Fried Chicken recipe, which achieves that signature super-crisp crust and juicy meat without requiring quarts of oil.
Recipe:
Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce, Easier Fried Chicken
Equipment:
Electric Pressure Cookers
Science:
Salting the Milk
Mar 12, 2011
Season 11Episode 1230 min
Stuffed Beef Tenderloin
Our Horseradish-Crusted Beef Tenderloin is the centerpiece of a five-star meal, which we complete with a side of Roasted Carrots.
Recipe:
Horseradish-Crusted Beef Tenderloin, Roasted Carrots
Equipment:
Jamie Oliver Flavour Shaker
Taste Test:
Horseradish, All-Purpose Vegetable Oils
Mar 19, 2011
Season 11Episode 1330 min
Sweet Endings
Satisfy your sweet tooth with our recipes for Chewy Sugar Cookies and foolproof Berry Fool.
Recipe:
Chewy Sugar Cookies, Berry Fool
Equipment:
Innovative Mixing Bowls
Mar 26, 2011
Season 11Episode 1430 min
Weeknight Workhorses
Weeknight dinners should be quick to make and satisfying. We show you how to perfect two recipes that are both: Pan-Seared Chicken Breasts and Sautéed Pork Cutlets.
Recipe:
Pan-Seared Chicken Breasts, Sautéed Pork Cutlets with Mustard-Cider Sauce
Equipment:
Fire Extinguishers, Meat Pounders
Apr 2, 2011
Season 11Episode 1530 min
Thanksgiving Turkey
Test cook Julia Collin Davison shows how to make the perfect Old-Fashioned Stuffed Turkey.
Equipment Corner: Hybrid Chef's Knives
Apr 9, 2011
Season 11Episode 1630 min
Easier Italian Favorites
Recipes for Hearty Minestrone and Almost Hands-Free Risotto are shared.
Apr 16, 2011
Season 11Episode 1730 min
Steak Frites
Christopher Kimball searches for the best steak frites in Paris. Foolproof Vinaigrette is featured.
Apr 23, 2011
Season 11Episode 1830 min
Shrimp in a Skillet
We show you how to buy the freshest shrimp on the market in order to create Greek-style shrimp and shrimp stir-fries, taking into account the crustacean’s unique cooking qualities.
Recipe:
Stir-Fried Shrimp with Snow Peas and Red Bell Pepper in Hot and Sour Sauce, Greek-Style Shrimp with Tomatoes and Feta
Taste Test:
Feta Cheese
Science:
Muscle in Fish vs. Muscle and Meat
Apr 30, 2011
Season 11Episode 1930 min
Deep Dish Pizza
Venturing to Chicago for the real deal, we return to the test kitchen to make our own pie worthy of its namesake, as well as a chopped-salad accompaniment.
Chicago-Style Deep-Dish Pizza
Deep-dish pizza was born in Chicago, where it boasts a distinctively rich, flaky, biscuit-like crust. The problem? No pizzeria in Chicago would tell us how to make it.
Mediterranean Chopped Salad
We wanted complementary flavors and textures in every bite—not a random collection of bland, watery produce from the crisper drawer.
May 7, 2011
Season 11Episode 2030 min
All-American Fruit Desserts
In a world overshadowed by blueberry, apple, and pumpkin fillings, cherry pie is a vividly fruity pastry worthy of revival. We perfect our own recipe, then move to the stovetop, where we prepare the ultimate Skillet Apple Crisp.
Sweet Cherry Pie
Cherry season is a mere blip on the summer-produce radar. For a juicy pie with the best fruity flavor, we’d have to look beyond the cherry tree.
Skillet Apple Crisp
Apple crisp invites a devil-may-care attitude: Slice up any old fruit, sprinkle on a topping, and bake. Perhaps that’s why it’s never on anyone’s A-list.
Ice Cream Scoops
Almost every ice cream scoop can do the job—but we demanded ease and comfort.
Supermarket Vanilla Ice Cream
Twenty-one Cook’s Illustrated staff members sampled eight national and regional brands of vanilla ice cream plain in a blind tasting, rating each on vanilla flavor, texture, and overall appeal.
May 14, 2011
Season 11Episode 2130 min
Grilled Pork Chops and Ribs
We visit Boston’s famous East Coast Grill to learn about ribs, then return to the test kitchen to make our own version of Memphis-Style Barbecued Spareribs and the Best Charcoal Grill–Smoked Pork Chops.
Memphis-Style Barbecued Spareribs on a Charcoal Grill
Memphis pit masters pride themselves on pork ribs with dark, crusty bark and distinctive chew. We wanted the same bragging rights from our own backyard.
Best Charcoal Grill-Smoked Pork Chops
To achieve juicy glazed pork infused with deep smoky flavor without a smoker, we couldn't let the chops lie down on the job.
Best New Grill Gadgets
Here are our favorite grill gadgets that make grilling easier, more fun, and more productive.
May 21, 2011
Season 11Episode 2230 min
Simply Italian
Our light and chewy Rosemary Focaccia can compete with any bakery’s, and it makes a pleasant pairing with our authentic Cacio e Pepe, or spaghetti with Pecorino Romano and black pepper.
Rosemary Focaccia
The dense, greasy bread bricks populating most bakery shelves don’t deserve their hearth- inspired name. Could a little patience—and a hands-off approach—lighten the loaf?
Spaghetti with Pecorino Romano and Black Pepper (Cacio e Pepe)
Whole-Wheat Pasta
Whole-wheat pasta used to be awful, with mushy texture an a cardboard taste. Have manufacturers finally figured out how to make it rival white pasta?
May 28, 2011
Season 11Episode 2330 min
Great Grilled Roast Beef
We uncover the secrets to injecting flavor into a less-than-perfect cut of beef in our recipe for Inexpensive Charcoal Grill–Roasted Beef, and then serve it alongside Roasted Smashed Potatoes.
Inexpensive Charcoal Grill-Roasted Beef with Garlic and Rosemary
Grill-roasting seems like an easy way to flavor a less-than-perfect cut of beef—but not if the roast comes out chewy and dry.
Smokers
Though plenty of rib and brisket enthusiasts convert their grills into makeshift smokers, proper lower-temperature smoking is best achieved with a designated appliance. Right?
Jun 4, 2011
Season 11Episode 2430 min
Summertime Supper Fare
We reveal the keys to two grilled dishes: Stuffed Chicken Breasts with Prosciutto and Fontina, which has a stuffing that stays put inside moist and smoky chicken, and Grilled Tuna Steaks, which have hot exteriors and cool centers.
Charcoal-Grilled Stuffed Chicken Breasts with Prosciutto and Fontina
Taking a stuffed chicken breast recipe and adding the smoky flavor of the grill sounds like a good idea—if you can get past the leathery exterior and oozing, flammable filling.
Charcoal-Grilled Tuna Steaks with Red Wine Vinegar and Mustard Vinaigrette
Ideally, grilled tuna should combine a hot, smoky, charred exterior with a cool, rare, sashimi-like center. So how do you make fish that’s both very hot and very cool?
The Best Summer Gadgets
Here are some of our favorite gadgets to keep you cool on hot summer days.
Jun 11, 2011
Season 11Episode 2530 min
Grilled Steak and Gazpacho
As the beef capital of the world, Argentina boasts mouthwatering steak dishes in its cuisine. We replicate one dish, Grilled Argentine Steaks with Chimichurri Sauce, and then look eastward to Spain and demonstrate our recipe for Creamy Gazpacho Andaluz.
Charcoal-Grilled Argentine Steaks with Chimichurri Sauce
With Argentine beef and a wood fire, cooking churrasco in the backyard would be easy. We were stuck with American supermarket steaks and a Weber kettle.
Creamy Gazpacho Andaluz
Most Americans know gazpacho as a chunky liquid salsa. In Spain, the most famous version is a creamy puree. But to get it right, we’d need more than just a good blender.
Canned Diced Tomatoes
When most brands garner comments like “sour, old, sad,” we just had to ask: What does it take to produce good canned diced tomatoes?
Jun 18, 2011
Season 11Episode 2630 min
Lazy Day Breakfast
We prepare two breakfast dishes worth getting out of bed for: buttermilk waffles that come out crisp yet fluffy every time, and French toast that’s crisp on the outside and soft—not soggy—on the inside.
Buttermilk Waffles
How do you get waffles to come out crisp yet fluffy every time? Step one: Stop treating them like bumpy pancakes.
French Toast
For French toast that’s crisp on the outside and soft—not soggy—on the inside, you need to do more than just throw milk, eggs, and bread into a bowl.
Waffle Irons
Our old favorite model has been discontinued, so we reopened our search for the most efficient performer.
Jun 25, 2011
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