How to Make Braised Chicken with Mustard and Herbs and Easiest-Ever Biscuits

Byamazingfoodstv


Test cook Lan Lam and host Bridget Lancaster unlock the secrets to foolproof Braised Chicken with Mustard and Herbs. Then, equipment expert Adam Ried shares his top picks for pastry and silicone brushes. Finally, test cook Dan Souza shows host Julia Collin Davison a recipe for Easiest-Ever Biscuits.

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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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36 Comments

  6. I started getting oxo good grip products cause it constantly wins the test here. And I have to say they are a great company. All of there products are well made and always very well thought out.

    Fun fact they actually started out specifically to make products for people with dexterity issues like arthritis. It's part of the reason they put so much thought and design in there products.

  7. I love to hear Julia say, "Look at that"… I love that!!!! Bridget is so cool the way she asks those "teacher/student", "teaching/learning" questions/comments without making anyone feel stupid. I WANT TO MEET AND HANG OUT WITH THESE TWO LADIES AND HAVE A LAUGHFEST!!!! Dan and the rest of the ATK/CC/CI family too…

  9. theres a cleaning liquid that's good for getting stains off plastic that works on silicone as well. sorry cant remember the name, I don't use plastic or harsh chemicals anymore due to allergies, but it works well!

  15. You guys are highfalutin big spenders. I got my brush at the 99 cent store. It works for what I use it for, egg wash on bread mostly. I'm interested in this filo dough. It's something like puff pastry but you do part of it yourself, spreading the butter between the layers? What is it used for beside baklava? What's it made from etc. This is not part of my cooking vocabulary

  20. This episode doesn’t have as many views as it should. Every single bit of knowledge from the brining of a chicken to the brushes, and Dans Dream Biscuit is amazingly versatile. I would pay for this knowledge! I’m glad I don’t have to though!

  33. I love that ATK truly explores the science of improving recipes and that they are not afraid to challenge traditional assumptions about recipe methods/ingredients, like the warm cream in these biscuits! Got to try these for myself. Sound like a gamechanger.

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