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Host Julia Collin Davison goes into the test kitchen with test cook Dan Souza to learn how to make the ultimate Grill-Roasted Beef Tenderloin. Next, equipment expert Adam Ried reviews gas grills in the Equipment Corner. Then, gadget expert Lisa McManus uncovers the best quirky gadgets. Finally, test cook Erin McMurrer shows host Bridget Lancaster how to make an elegant Pear-Walnut Upside-Down Cake.
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There is clearly a slight grey band!
This is a video that begs a few questions. Why spend $100 for only 3 lbs of flavorless meat? Even if you have all the money in the world, you can spend it more wisely. Why buy a gas grill when you can use your oven for a more controlled effect? If you want to grill, use wood charcoal. Why use over wet fruit for a soggy upside down cake? If you like pears, bake a French tarte.
$29.08 in Canada for that spoonula. For $8.00 USD I would buy it.
👍🏻
He needs to watch a video on how to tie a piece of meat. Check it out on YouTube to see how it's done correctly. Takes about 3-4 times to get it down.
baking soda helps with browning but really messes with the flavours
I love pears and walnuts. Lets toast the flour and walnuts first before we make the walnut flour for a more nutty flavor. That roast…!!! Of course I like my beef well done, but this recipe is fabulous!!!
Apple and cranberry upside down cake is also very delicious and appropriate for the holidays. 🙂
Boss or dessert pairs have a lot less water so it makes sense. I've been making pear upside down cake for a very long time I also did an apricot and a plum upside down cake. Really any firm stone fruit can be used. Pears another stone fruit but they're their own sort of category.
Wait! 200°?? I like a blush of pink and it is now and has been for a long time safe to do that with pork. I would never take pork to 200°. I guess that's just me
I lived in Morocco and chermoula doesn't look like this. It is a mixture of herbs and lemon zest and a bit of turmeric to rub on two things like chicken and then they are cooked that way it is not used as a sauce in Morocco and it is not added at the end. It is not used with beef or lamb either. It's pretty much just a chicken and fish seasoning. When I was married in Morocco there had to be 300 whole chickens rubbed in this waiting to be cooked that night! I have two albums of photographs and I'm going to see if I can scan them up into the phone.
That pear walnut cake looks pretty interesting! I've eaten a lot of pineapple upside down cake, which I ❤😍
Sous vide the tenderloin to around 130, then brown in butter. No grill need be involved.
I’ll take the burnt up cut off end piece. Crispy and flavourful. 🐮
Well I have to guess that Lisa didn't tell us the name of the $8.00 stirrer thingy because it wasn't OXO.
And, as usual the temp was right on the money, or 1 degree off. I find that amazing on every show.
Good to see Ben though.
"There is no grey layer at all". Literally half an inch.
"1/4 tsp of cayenne" and the presenter goes "Whoa!". Seriously, you people.
cut it thin
Looks fantastic
I ALWAYS buy the PIZMO’s when I’m buying whole tenderloins. The pre-trimmed tenderloins are just too expensive. It saves you more than just “a few dollars” as Julia suggested. I just bought one couple days ago at sams and the price difference between the trimmed and untrimmed was about $10 a pound. That’s a huge difference. I bought an untrimmed PIZMO that was over double the weight of the trimmed ones for about the same price. And I was able to take all my trimmings from cleaning it up and ground it to make several burgers. Much more economical purchase.
Dan's the best!