America's Test Kitchen is a must watch for me on Saturday mornings because their cooks show you how to make good old comfort food, not fancy dishes that require a trip to the grocery store to load up on special ingredients. Most everything they do on the show has items that are found in just about any kitchen.
America's Test Kitchen is a half-hour cooking show distributed to public television stations and it is also available in most Canadian markets. Christopher Kimball hosted the show's first 16 seasons, while he was editor-in-chief of Cook's Illustrated, but due to a contract dispute he no longer does so. The new co-hosts Julia Collin Davison and Bridget Lancaster.
A typical episode of the show consists primarily of two or three recipes that are consistent with the theme of the episode. Each recipe is presented by the hosts who explain common problems that can occur when cooking the recipe and periodically throughout the episode, other segments are inserted, usually consisting of two or more of the following:
1) An Equipment Corner segment, which reviews and ranks kitchen gadgets
2) A Tasting Lab segment, where an ingredient or prepared food product is run through a tasting panel and taste-tested by the hosts.
3) A Science Desk segment, discussing the science behind a pertinent technique used in the recipe
4) A Quick Tips segment, demonstrating tips and tricks from Cook's Illustrated magazine and viewers' mail.
By the way, their cookbook, The Complete America's Test Kitchen Cookbook, is over 1000 pages, is simply outstanding and the price is ridiculously cheap.
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