In this episode, test cook Becky Hays shows host Julia Collin Davison how to make the ultimate Skillet-Roasted Chicken Breast with Harissa-Mint Carrots. Then, tasting expert Jack Bishop conducts a tasting of sriracha. Gadget critic Lisa McManus reveals her top picks for gadgets for a healthy lifestyle. Finally, test cook Dan Souza shows Bridget how to make a Brown Rice Bowl with Vegetables and Salmon at home.
Get the recipe for Skillet-Roasted Chicken Breast with Harissa-Mint Carrots:
Get the recipe for Brown Rice Bowl with Vegetables and Salmon:
Buy our winning large saucepan:
Buy our winning skillet:
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.
If you like us, follow us:
44 Comments
Leave a Reply
You must be logged in to post a comment.
I can’t find harissa paste. Where do you buy it?
Becky looks much younger with the new hairdo and color! Who's watching Hillary of ATK??
Can you substitute chicken thighs for this recipe?
I love that she made a side dish. Lots of time I see only the main dish made, but they don’t give ideas what side dishes can go with it. Thank you😊😊
Has anyone else thought of serving that on top of (or along side of) brown rice?
Courtesy of Half Vast Flying
Harissa is Tunisian
ATK,HI DAN, ILL HAVE TO TRY UOUR MEAL, AS IT REALLY SEEMS TASTY,,,, THANKS 🇺🇸🇺🇸🇺🇸🇺🇸
ATK, Hello, JACK,I REALLY AM SURPRISED KIKKOMAN COULD DO WELL,as they ARE A COMPLETE FAILURE AT WASABE !, oh well, 🇺🇸🇺🇸🇺🇸🇺🇸
I am planning to try both recipes… how very awesome of all of you.
No pickled oil on my rice please. I'll use the oil on my rice but not the pickled style…
Omg. Please call me so I can help you fix your YouTube vids. So easy to do without much effort. Hold the chicken up with a hand behind. A closeup on face when she says "liquid gold", show herbs before they go in… say "easy, quick, perfect". Seriously, so easy… (see? That worked.) Email me.
15:45 pickling liquid…my method is almost the same. Cucumber and add shallots and instead of ginger it would be freshly ground pepper..it's tastier that way.. For. Me. 😁✌ ..i usually pair it up with roasted pork, chicken.. Barbeques..😍
Looks delicious!
tinyurl.com/kisshot3kict
Tenuto conto dell'attuale situazione internazionale, il percorso verso un progetto nazionale socialmente orientato non lascia scampo alla fattibilita economica delle decisioni prese. Pertanto, il test sintetico determina in gran parte l'importanza dei requisiti prioritari.💕
ちなみに、インタラクティブなプロトタイプは可能な限り詳細に説明されています。そして、現在の困難な経済状況を克服した野党代表の行動は、彼らの存在自体が社会に疑いの余地のない利益をもたらすものの、笑い株に変わった。
I enjoyed this show.
Just try to get bone-on, skin-on chicken breasts in the market. The only way to do it at my local WalMart is to buy a whole chicken. They have about a dozen choices for boneless, skinless. Sigh.
Where is the POC in any of the ATK YouTube channel? It gives me Bon Appetite vibes but worse!
Terrific video, thanks!!!
As a Thai-American, having mixed feelings about the Siracha tasting session.
Would've been nice to see some representation from Sriracha Panich the original Thai brand.
Having said that, the only way to get a hold of it without paying a fortune is when friends and family come to visit and they bring some over… >_>
Imagine that cloth catching fire lol.
This looks like a fun place to work! I enjoy ATK videos ! Love when you teach us the science of food as well. Excellent content and i appreciate you making me feel like a professional 😉😉 in my kitchen . 🙏🏻🙏🏻🙏🏻 thanks.
when people sprinkle a BIT of salt and say the breast is nicely seasoned …
Ooob how I've missed you…
🤩😍🤩😍🤩🥰🥰🥰🥰🥰🥰🥰🥰
I look forward to trying Dan’s Brown Rice Bowl with Salmon and Vegetables.
Cookig your nice 👍
Didn’t rinse the rice and had to drain it?! 😮 never seen it done like that lol and you have to save the skin of the salmon!! It’s the best part! Can’t believe it was thrown out
IDK why this show is just so relaxing. I like that the dishes aren't super stylized and trying to go for a perfect-yet-effortless aesthetic. Don't get me wrong, I love watching Claire Saffitz and the other BA former team, but these recipes just seem a lot more attainable and give me more functional information for when I'm trying to make dinner quick.
Still cooking at home, still appreciating all that ATK does ❤️
Can't wait to get Lisa's piggy microwave warming lid, and the pineapple slicer/corer! Thanks guys! ♥
I like the new technique for skillet chicken. And the carrots with harissa and mint look wonderful. I love the brown rice bowl with salmon. And thank you Lisa for showing us those lovely little gadgets. 😁
Becky! Yeah!
“I’m a rice guy; I could really just eat this rice straight.”
“Thanks Dan…I’m converted.”
Subtle rice pun, but I see what she did there.
I know this will sound strange but I absolutely love lox, but don’t like cooked Salmon at all.
I will admit though, I would definitely give this Salmon recipe a try.
Fish sauce would be a typical inclusion in a classic sriracha sauce, but I definitely get that it's not what most Americans are used to. I haven't had the Lee Kum Kee so I can't compare, but when I first had the homemade Sriracha sauce at Andy's Thai Kitchen in Chicago I didn't even recognize it as sriracha because it tasted so different from Huy Fong. In my book, it's a good sauce with or without the anchovies.
Y'all are gonna invoke the wrath of uncle Roger by cooking your rice that way
The only seasoning is SALT ? 😱😱 no garlic , no pepper, no paprika 🤦🏽♀️well looks good , but more seasoning for ME
Sriracha is not hot!!!
I don’t understand the obsession with chicken. No matter what it’s so boring! How about America’s test kitchen cook duck 🦆 please
It looks like Dan's paralysis has cleared up. I have known friends that have had the same issue. Welcome back
I made the salmon bowl. WOW!!! I don’t even like scallions but they gave the dish great, great flavor. To save some time, I used Trader Joe’s frozen brown rice. ⭐️⭐️⭐️
Awesome preparations back to back!
so.. the chicken is supposed to sit uncovered for some 15 minutes after it leaves the oven so the carrots/shallots cook? doesn't that make the chicken go kinda cold?
Can you substitute Thighs, and what adjustments would you need to make?
Love the channel but, the second she sprayed the chicken with Pam cooking spray, turned the channel…..