Hosts Julia Collin Davison and Bridget Lancaster uncover the secrets to making the ultimate Italian-Style Turkey Meatballs. Then, equipment expert Adam Ried reviews dry storage containers in the equipment corner. Next, science expert Dan Souza reveals the science behind kale’s unique flavor. Finally, test cook Becky Hays makes Julia the perfect Kale Caesar Salad.
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Honestly the fact that he only talks out of one side of his mouth distracts the eff out of me…
Who the hell would design a container where the lid costs extra ???????
If you're not using ground turkey breast only then you still have 85/15 just like regular hamburger.
When you say to put the kale in warm water, how warm are we talking?
Love love love all the information videos and recipes but not so much the touchie feelie arms up on
each others shoulders or comments of I'll see you later innuendo's as that's just gross.
Bridget is quite witty.
Jeez, take off your ring when mixing raw meat by hand.
We poor folks would eat more red meat but it's priced out of range of a disability check lol.
10:23 Ok Wednesday Addams 😂
Very Stupid! Why would someone buy an "air tight container" with no lid?
Well I'll have to try it looked good
Trump is gonna let us die because he's a vindictive prick
Thank u! Great recipe for the turkey meatball. Love the show. 99% of the food is perfect!
Good lesson. Question if you are not going to put meatball in sauce, how long do you suggest frying. Also do you ever suggest adding garlic for flavor? Last question fish allergies for the sauce, any substitutes?
Burger King use to use kale as a decoration around their salad bars. One woman thought it was food for the salad and said, "they were the best greens she ever had. This was in the 80s. Who knew she was ahead of the trend.
One of the best episodes! Great info. re: washing Kale, and I agree with another commenter that the finished Kale Caeser Salad looked a little wanting – addition of chicken to the salad would have been nice. Would like to see an entire episode or two dedicated to kale recipes since this is the new "it" food. I'm sure there are many cooks out here like me that are hesitant when it comes to an unchartered food territory.. Also, the turkey meatball recipe looked fantastic, can't wait to try it out. Been wanting a less fat/cholesterol alternative meatball/meatloaf recipe and this one really looks like what I've been searching for! Thanks so much to everyone at ATK for all your research and hard work. Your programs help all of us out here be much better cooks! 🙂
I'm okay with the mayo instead of egg (after all, mayonnaise is egg based), but the yogurt? Not so much. I would add more olive oil instead of yogurt.
Kayla hi
instead of rinsing the anchovies, could the salt be held out?
It needs more sauce…
Hey there all! What are your thoughts on cooking radishes?
The meat moisture levels explains why my chicken and pork meatloaf was more moist than I would usually like for a meatloaf.
Yum!! I love kale and love eating it in different salads. I will be trying this soon!
Ain’t nothing Italian about this food.
Dry Bridget is the best. Need more
a pair of surgical gloves makes meatball making a happy experience for me!
If you're going to use 85% lean turkey, then what is the point of using turkey? Why not just use 85% lean beef and not have to add gelatin to it? Ground poultry skeeves me out anyway…
If you dislike kale, just do not use it, as simple as that. There is no need to make idiotic comments about it.