Test cook Dan Souza makes Bridget the quickest One-Hour Pizza. Equipment expert Adam Ried reveals his top pick for baking stones and steels, and gadget critic Lisa McManus reviews under-appliance dusters. Then, Julia and test cook Elle Simone unlock the secrets to the ultimate Beef Short Rib Ragu.
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Get the recipe for Beef Short Rib Ragu:
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Love the ragu! And perfect for a couple's meal! Thank you!
You are the number one expert!!!
Thank you very much for all your wisdom. 🌺🤗🌺
Hello Erin,
You are amazingly smart and knowledgeable. I just love you and your videos. I learn a lot from you and you inspire me to bake!! Thank you for sharing so much with me!!
🌺🤗🌺
i watched this
Looks delicious 😋
Why Putin against to Ukraine but Look is weakness Russian "nothing" Please Russian leave go to Home
I always trust your recipes…. but i think i would brown the meat in defiance!! lol 🙂
They burnt it a little.
How to make at* home! "… make homemade" is redundant!
I love it when they explain the science behind the food! Thanks, ATK!
That is the thinnest thin crust I've ever seen.
Did anyone try the pizza recipe? I'm following the recipe exactly (second time) and the dough is so wet that it spills out onto the food processor's stem. I was extra careful with all of the measurements this time and I can't figure out why it's happening.
Thank you, Elle! The beef ragu looks amazing!!
Where can I buy boneless short ribs. I never saw them before.
ATK- tell her to stop killing her brain cells by dying her hair freckin blue. Furthermore, working there she should know NOT TO USE A KNIFE AS A SCRAPER! Bad habits teaching viewers.
I like Dan, but the pizza is burnt. He did a great job on the oxtails, though. I see why they didn't show the bottom of the pizza slice.
This is funny. I just watched an episode of "What's Eating Dan" in which he described the essential ingredient of time in fermenting your pizza dough. And here he breaks all the rules. Here's to Dan. He's our man. If he can't solve it, no one can! 😂 And I would be remiss if I didn't say that I loved the quick ragu 😋
The beef short rib ragu…OMGosh it looks amazing..but at the end did Chef Elle say it could be refrigerated for 2 days and can be frozen for 2 months? Is that when its finshed with the meat in there or just the sauce?
Wait just a moment! Show the base! It looks scorched!
This makes me nostalgic for old school food network. In every best possible way.
I remember early March, 2020. Those halcyon days of standing right next to people!
Looks good, got to try…
Ha! Snowstorm meal….
Love your channel. Just saying hi, and be safe.
They repackaged a tile into a pizza stone and upped the price
5 minutes of waiting? That’s cute.
What type of pot are you using to cook the short ribs?
Anchovies are nasty..spoiled fish..they stink..and taste like crap…u need to be sick in the head to eat that crap….it just ruins any food you put it on…wtf..????
Dan is a hottie.
FYI – Literally NONE of the recommended pizza stones are currently available. Not, the Old Stone, not the Pizzacraft, not the Dough Joe.
I wonder how master-in-the-kitchen Bridget really feels about young know-it-all Dan tell her how to cook (anything)? Yeah, I wonder…LOL
Best napolitain ? Use the self cleaning setting on your oven to crank the heat to 800* …..not a joke , must temper with the lock system , but worth it……
Q
Cast Iron Pizza "stone." > All others
Anchovy pizza is a personal favorite
They are right about the cheese being covered with cellulose powder to keep it from sticking together. If you still want to use the packages cheese as stupid as it sounds rinse it out in cold water. The colder the better. Wash it out until the water runs clear. Easiest way would be to do it in small batches.
Edit. Why would you wash the cheese?
Because the powder they use stops the cheese from melting and gaining color. This isn't only for pizza but anywhere else you put cheese on. Baked Ziti, lasagna and casseroles.
Don't have to wash all the cheese you use in these dishes from the package only when your putting it on top in order for it to gain color.
I went to my local steel distributor and had a custom piece of half inch plate cut, yes it is 52 pounds and was $70 but holy cow it is so friggin’ awesome. Because it’s so ridiculously thick it allows for enough heat to be stored I can cook perfect pizzas and breads at much lower temperatures
Do you have a link to how that pizza spade with cloth works?
Thanks for interesting videos.
/Stephen Odgaard (Denmark)