Test cook Bryan Roof makes host Julia Collin Davison a regional specialty, Monterey Bay Cioppino. Next, equipment expert Adam Ried shows host Bridget Lancaster his top pick for can openers. Finally, test cook Morgan Bolling shows Bridget how to make the ultimate Shrimp Mozambique.
Get the recipe for Monterey Bay Cioppino:
Get the recipe for Shrimp Mozambique:
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Our family learned to make a marinara sauce from our neighbors. As kids our families played together all of the time so I was at their house everyday. The grandmother was 90, illiterate and from Italy, but she knew every spice and herb by smell and appearance. I loved watching and sometimes helping her cook. She made an all purpose sauce that cooked al day to go with her hand made pasta and ravioli. She always use lamb, beef and chicken in her sauces. She also used brown sugar, allspice, cloves, cinnamon and bay leaves. It was how our family cooks marinara sauces, but we have substituted the meats with broth, but have kept all of the spices and herbs.
Adam Reid is an idiot. Really?…"why risk it"?…he stupidly thinks it's glue from the label of the can???? No you dope, its from the cans themselves! Cans are coated on the inside, just like the aluminum beer cans are now too. I'm sorry, but if you and Bridgette can't figure out a simple tool like a can opener well I don't know what to tell you. BTW you didn't mention that opening cans with a "safety" can opener allows you to put the lid back on to save it for later (think canned dog or cat food and only using half a can in the morning and the rest in the evening)
Hi.
Love cioppino. In Florida they make a seafood stew kinda similar and add fresh swamp cabbage, aka, hearts of palm. I can't get fresh here so have to use the canned stuff.
I like how Julia has DOUBT all over her face the whole time that Cioppino sauce is going together.
GINETTE MCLAUGHLIN,
GOOD EVENING LADYS,, I SEE YOUR show every day ALSO enjoy your program ,, I AM SURPRISE TO HAVE YOU ON YOU TUBE CONGRATULATION ,,ON YOUR SO GOOD FOOD,
Morgan: No need to yell.
My first taste of being an Airman in the US Air Force was at the Presidio of Monterey. I miss that town so much!
Cooking with rings on your fingers grosses me out. Not hygienic. Fight me.
I still stand by that, but I made it tonight and it floored everyone
It's funny that I just watched an episode of technology connections about safety can openers and the social stigma that we have towards them. I wonder if a bit of that is at play here?
I also wonder how many of the testers actually use safety can openers regularly? Otherwise it feels like there would be a major data problem. Like asking a bunch of people who had never had Asian food to review and test chopsticks.
Anyone who needs a safety can opener is not brave enough to live in this world.
Bridget's my kinda girl " just making sure the other person is eating the same thing ".
About the Can opener test. One thing you forgot to consider was older people who can't use force so much in turning. A safety opener works better because you aren't cutting into metal. Also, something you haven't tested, is how long those regular can openers last. Because I can tell you that most can openers just go dull and stop opening things in a few months to a year of regular use. If anyone isn't purchasing a safety opener because of this review, reconsider. It's easier and lasts way longer.
Made the shrimp Mozambique for my family, and absolutely loved it, next time I'll have to quadruple the recipe 😊😊 just so I can get my fair share 😋 😋😋
Great episode! A few years ago, when he was eight, my grandson informed me that if I would just start out twisting the can opener counter-clockwise for one twist, then start going clockwise, I would not have that hanging sharp bit that can make it hard to get a lid off the can. So, I tried it. As long as you don't start going clockwise first, it works like a charm. Also, no sharp bits to cut yourself on when cleaning the can.
I think the show is so much better with Bridget and Julia. Great hosts without the stuffienest of Chris. Don't get me wrong he was great but it was just so presumptuous.
I love your recipes and have tried them with one change, without the added salt. Too much salt!! Foods naturally contain salt, especially seafood.
UMMM MORGAN IS FFFIIINNNEEE TOO MEEEEE MMM MMM MMM. HI, MS. MORGAN LOL 😆 😂 🤣
I just LOVE watching you guys!
Using scissors or a knife to peal shrimp is hilarious. Starting with a head-on shrimp, you squeeze to pop the head off (and save to make stock), use your thumb on the belly/body of the shrimp to peal the first to shell segments from the head off by pulling around from belly to back, and then pinch the tail of the shrimp and pull the exposed meat out leaving the vain in the shell. You can peal 2lbs of shrimp a minute like that without worrying about puncturing your hand. Not sure where these people learned to prep seafood, but they should probably ask for their money back… but the recipes are delicious!
"Into the simmering pot?"
How can you not have heard of Worcestershire sauce and tomatoes? Take a look at the recipe for a bloody mary, for example.
The two flavors are absolutely made for each other … long before anyone had heard of Umami. A common breakfast item in UK and Australia are hot, tinned, whole tomatoes with a dash of Lea and Perrins either on toast or as part of a "full english" (dating back at least to the 60s to my personal knowledge).
I don’t think anyone mentioned this and it’s probably nothing but did anyone notice the rat at :52? It’s in the upper right, right by the white pillar and chair..
Wow. Can't wait to try this version of Cioppino, one of our favorite meals. Also the shrimp dish. As always, love the summation at end of each demonstration.
Are we just gonna ignore the fact that Morgan was also rocking freaking SHRIMP EARRINGS?! Legendary.
Doesn't cutting garlic thin actually make it STRONGER, not milder? I thought the more you cut it, the more the oils and stuff come out.
what is amazing about the safety can openers is that you can reuse the lid to store the rest of what's in the can for later use… still has a great seal. and not metal bits get put into your food like with the top cutting wheel openers.
The regular can opener can do the same thing as the safety ones if you use them the same way!!!
why dont they take the animal out of the shell instead of eating everything else they did not even show how to cut the muscle out of the shell either. smh
Looks delicious
Phills has been going down hill for years. They are set to shut their doors within the year and the restaurant demolished. If you are looking for good seafood go to Sea Harvest in Moss Landing
Elegant yet simple.
Elegant in presentation, by Julia, Bridget, & all of the other Chefs.
Simple in explanation as to why you need to do & why you need to do it.
I love the informative aspect of their recipe instructions, they make it a playful & entertaining. AND…they are pretty cute.
Me, a vegetarian: 👁👄👁
We have access to only frozen mussels here (fresh at an extreme price) so you can tap an open shell all day long and nothing happen. Can one assume all of them in the frozen bag are good? Any tell-tale signs that would say a frozen one is bad and should be tossed? Anyone with info?
What was that running in the background by the chairs at 0:55???
Please give Morgan some vocal coaching, to stop the annoying uptalk & nasal tone.