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In this episode, hosts Bridget Lancaster and Julia Collin Davison reveal the secrets to making the classic Parisian dessert Paris-Brest. Then, equipment expert Adam Ried reviews burr grinders with Bridget. Get the recipe for Paris-Brest: Buy our winning food processor: Buy our winning large saucepan: ABOUT US: Located in Boston’s Seaport District in the historic…
Step-by-Step Guide to Making Restaurant-Style Burgers at Home | America’s Test Kitchen
Want to learn how to make great restaurant-quality burgers right in your own kitchen? In this step-by-step video, Lan Lam demonstrates the exact science behind making the ultimate juicy, pub-style burger from scratch. From selecting the perfect balance of beef cuts to mastering the grind, Lan shares the essential techniques required to season, shape, and…
Best Kitchen Appliances Under $100 | Gear Heads
We’ve tested thousands of appliances over the years, and some of them can get pretty pricey. Lisa and Hannah are going to talk you through some of their favorite inexpensive appliances so you can make great food at home without breaking the bank. Dash Toaster: Presto Flipside Waffle Maker: Ninja Nutri Pro: Cuisinart 4-Cup Chopper/Grinder:…
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The Perfect Steak Every Time With These 3 Techniques
Learning how to cook the perfect steak is key! Let me teach you 3 key techniques with 3 different cuts; pan-seared angus sirloin, grilled ribeye and reverse-seared tomahawk. My cookbook is here! Order your copy today – FOLLOW ME: Instagram: TikTok: Facebook: Snapchat: @andy.cooks Website with my recipes: Director, Chef and Host: Andy Camera and…
Why Do We Poke Dough When It’s Proofing?
Science expert Dan Souza explains the science behind proofing dough. Watch What’s Eating Dan for more food science: ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated…
