Host Bridget Lancaster makes a hearty Acquacotta (Tuscan White Bean and Escarole Soup), ingredient expert Jack Bishop shares tips for buying extra-virgin olive oil, and test cook Keith Dresser makes easy Piadine (Italian Flatbreads).
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My faveorite olive oil is Olivari Organic Extra Virgin Olive Oil. It's in a glass bottle that is covered in with a white thick plastic. It also come with a pop up pour spout. I can get 17 oz for $6.50 from Walmart. I have tried all brands from Publix, Kroger, Food City, & Food Lion but nothing beats the Olivari
I don’t understand the most handsome guy makes very lame recipes 😮
I think that the black on the rind of the pecorino cheese is unedable!!! I think it should have been cut off before throwing into the pot!!!
I loved the video ❤️
i watched this
Thanks for another great episode today!
I MUST know what brand, & where I can purchase that awesome cast iron skillet Keith used for frying the flat bread!! I have very old, traditional cast iron skillets, BUT, that is lovely!
I'll be using your recipe, Keith! ✅ Thank you.
I just want you to know, that your “hash brown” potato recipe that you made a vid of awhile ago, is bow my go-to recipe! It is great. Thanks!
Everyone shivering about the term "bean liquid" yet they drink coffee every day, the original bean liquid
“Never met a bean I didn’t like.”
Keith is hot AF.
Yeah I buy the Public brand EVOO – it shows date and source. The one I have now is Spanish. And I have to try the flat bread. Only issue is the only cast iron pan I have is about 9". Guess I'll have to buy yet another pan. 🙂
tortillas sans fork.
I love this channel for this reason. Always great food
MORE KEITH!!!!
Does the cheese rind just melt into the soup? I never saw that she removed it
These recipes never make what you thought. Just play it by ear guys and gals. You can do it! Adjust and adapt.
I have to laugh!😂In part of the segment you block out the brand name "Kitchen Aid" and in others it is clearly visible. My question is why block it out in the first place if you're only going to do a half-hearted effort in the first place.
Looks so delicious…i have to try this receipe….thanks
I wish I was told that the pot in which to make this soup has to be very large, at least 7 quarts. With 8 cups of water, in addition to the other ingredients, there wasn't nearly enough room for my 5 qt dutch oven (LeCreuset). I only discovered this after attempting to add the water. I ended up having to cook the soup in two pots even after I reduced the water by 2 cups (I did not have a pot big enough in the kitchen other than a huge roasting pan). So people, check the size of your pot before proceeding. The soup was great and 6 cups was enough liquid.
That soup look delicious!
I am curious as to why they blurred the wolf logo on the side of the oven handle when Bridget was in front of the oven talking about the bread as well as blurring the word wolf off the front which can clearly be seen on the oven in the background. Also sub-zero, wolf, cove are sponsors of the show so why remove the logo and branding which I have not seen done before. Hmm
thank you!!!
I'll never be able to make this soup- household is way too fussy. Anything they aren't familiar with is immediately suspicious.
Fennel, ugh. Other than simply leaving it out, is there a non-licorice-y substitute?
Hey girl, hey, Great recipe! Added leftover roast chicken
I LOVE Bridget.
Y G my g y. Guy
1/8 th teaspoon …made me laugh. Don’t think I’ve ever used an 8th.
I love watching her. Its like watching an artist draw or paint a masterpiece . She forgot to give us her address so we can stop by and see what soup she is making at any given time.
I think it’s great you do all this, but in 25 years you couldn’t do one recipe for cream of broccoli soup?