In this very special holiday episode, the America’s Test Kitchen cast gets together and shares their secrets to holiday planning, favorite holiday memories, and all-time favorite holiday recipes.
Get our recipe for Beef Tenderloin:
Get our recipe for Turkey Breast en Cocotte:
Get our recipe for Porchetta:
Get our recipe for Millionaire’s Shortbread:
Get our recipe for Gâteau Breton:
Learn how Julia stays organized when cooking her Thanksgiving meal, and how Bridget suggests hiding imperfect food. Hear Jack’s worst turkey disaster and what dessert Lisa calls “the most insanely delicious thing ever.”
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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Love love love test kitchen. Havent seen it since I was a child. Glad to see some familiar faces😊
https://en.wikipedia.org/wiki/Sauce_gribiche
Persillade: parsley olive oil and garlic. Your sauce is à a sauce gribiche of sorts without the chopped boiled eggs, it is served with a veal head or sometimes an Italian version of pot au feu.
Want discuss salt do to meat
I made this recipe twice for friends and family and it was excellent. I need to buy a better pot, though. What size pot are you using? That metal whisk will scratch your pot!!! If I make this just for myself, I might try doing this without the browning or vegetables. I might skip removing the ribs as well since I don't plan to make stock or gravy.
This is a great video. I have made my turkeys in a graniteware roaster for 40 years, and they are always moist in there!
I looked for this episode for the past hour. I remembered it from a few years ago and wanted to re-watch it. I've been doing Christmas cooking today…in my PAJAMAS! LOL
Merry Christmas everyone
Happy Holidays ATK-CC 🎄
4:49 😏
What I would REALLY love is a MEAL planned out, not just a recipe. It would be great for the TIMING. Such as, “Bake the pies the day before. Start the turkey, while roasting do this with the potatoes. While that is going, do this.” This would be great for those of us who don’t know how long steps will take and you’d have it figured out.
Also, different types of dinners. Traditional, modern, paleo, vegan. POTLUCK. Great dishes to bring. Why should the host do all the work?
Great mains and desserts, but where were the sides? What sides taste good with what mains?
This is kind of like, here are some recipes, you figure it out. How about hints for planning a meal, timing, taste, texture?
Maybe next year? Please?
I'd take the bones, and make a stock out of it.
Porchetta .. Porchetta … Porchetta
I broke down my whole Thanksgiving turkey into parts. I made the breast using Dan's Dutch oven method. It was the most moist and delicious turkey breast I have ever, ever had. I will never roast a whole turkey again. I roasted the legs, wings and thighs from my whole turkey to make soup. Thank you. Everyone loved the meat and the gravy.
"I like to wrangle up a piece of beef"
I’m going to try this one day.
I really enjoyed this holiday special and the Turkey en Cocotte recipe is excellent!
May I please request that the "Thanksgiving for a Crowd" episode from Season 20, Episode 18, be posted to the ATK Channel? I'd appreciate being able to re-watch the Turkey and Gravy for a Crowd recipe segment.
Thank you very much and wishing all of you health and safe travels for a Happy Thanksgiving!!!
Everything looks so amazing! Love you all!
One little factoid about the millionaire bars.. actually that's not a caramel at all. It's butterscotch. Caramel is white sugar (with milk and cream, to make a sauce) , butterscotch is brown sugar and butter. Toffee is white sugar and butter.. you are right Bridget, it does have a toffee flavor since it's a deeper flavor.. I know I'm splitting hairs, but as a baker, it's always been one of my pet peeves when people mix up caramel and butterscotch.
Just figured I'd share a tad bit of knowledge since I have probably learned more about cooking and baking science from you all at ATC than I have from anywhere else. I started subscribing to the magazine over 20 years ago!
And I love watching the two of you. Y'all are not just knowledgeable, but very very entertaining. Love your sense of humor and wit.
Many many thanks to ALL OF YOU at ATC!
💖💖💖
I would like to know what brand of chicken stock do you use?
That’s raw meat gross!
I only eat that roast tenderloin extra well done no blood!
What AMAZING recipe ideas for this year!!! Heck, for every year!!!!!
Okay guys anybody ….anybody out there… can you imagine going to any one of these guys's house for Thanksgiving ….I would totally be in heaven
While this is an excellent episode, it has been airing for 3 or 4 years straight. Please shoot a new one. Ty so very much.
I would add the bones removerd from the breast back in the pot as it is going to add extra flavour to the stock / gravy
les tomates on dirait des pêches….
It is delicious and so is he
i watched this
I love this show seen every episode each season everyone is so likable love love love America's test kitchen