Welcome to a new series–Ask the Test Kitchen–where we sit down with ATK employees for an unfiltered, unscripted Q&A.
Get our Gluten-Free Flour Blend recipe:
Get the recipe for Charred Eggplant:
Get the recipe for Spanish Tortilla:
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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 magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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FÊTE he said!
too much salt , dilution is the solution …from salt water pools to salt water well injections into you drill stream ..dilute
Heckle&Jeckle answering Cooking Questions smh
OMG what a darling couple. When will the wedding announcements be mailed!!
Regarding fish sauce being too fishy/salty… the quality of the fish sauce makes a big difference. 3 Crabs brand is a great beginner fish sauce. Red Boat is a great brand for those who are already fans. Cheap fish sauce can ruin a dish. Ask me how I know. Lol😅
Also thought of anchovies for alternative to aged food.
What’s with the way the guy in glasses’s lower lip dips? Couldn’t stop noticing
These two look at each other deep into one another's eyes. It's really cute.
DAN. We love your voice. No disrespect to Joe. I have aced every one of the recipes you have given on the show. Maybe not my Uncle Buck pancakes… but my turkey & gravy? Total win. I'm grateful and would listen all day. Wow, that wasn't awkward at all.
Pot lucks seem to be a mid-western US thing…
I have worked 40 years in restaurants , the number one killer of food is too much salt hands down , sent back
Great duo . They don't actually seem to belong to Test Kitchen . Too hip . Perhaps Delish or Bon Appetit . Very amusing .
I wonder if ATK has done anything with seasoning past it's best buy date.
Seems a lot of people assume theirs is. Therefore less potent and, over add. I know I'm guilty cause I don't know the worst offenders. Or how much the dates really matter for seasoning and spices.
Joe seems okay — but, I would much rather listen to Dan💖
Dan is my eye candy 🍬 hahaha
The best thing is that he knows how to cook 😲 😱
anchovies might be good for non-fermented too correct?
Love the autolese tip! Thank you, Dan!
I'm desperately trying to listen to Dan, but I can't stop staring at Joe. I want a boyfriend like him lol.
Good general discussion, Dan is such a great teacher. Instead of open questions would be nice to have a little focus, again sticking to basics for us/me simpletons. Ancient cuisines (think a handful Asian, Mediterranean, Native American), food origins (imagine Italian food without the tomato – which they didn't have until Columbus returned from the New World). Like auto mechanics (how often am I going to use a BMW pulley tool for $200) keep the speciality equipment to a minimum.
One of our favorites to bring to a potluck is to take a batch of onions, cut a divot in the top, add a 1/2 tsp of beef Better that Bullion, wrap the onions individually in foil and bake in oven until tender. That is a great way to eat onions.