Holiday Special: Celebrate and Learn How to Make Holiday Recipes (and Hear the Cast’s Stories!)

Byamazingfoodstv


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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29 Comments

  5. 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.

  11. 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?

  14. 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.

  17. 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!!!

  18. 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!

    💖💖💖

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