Test cook Bryan Roof makes host Julia Collin Davison a New York classic, Prosciutto Bread. Then, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of provolone cheese. Finally, test cook Ashley Moore shows Bridget how to make the easiest-ever Drop Meatballs.
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Get the recipe for Drop Meatballs:
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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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