Hosts Bridget Lancaster and Julia Collin Davison uncover the secrets to making perfect Linguine allo Scoglio. Next, equipment expert Adam Ried reveals his top pick for manual pasta machines. Then, gadget critic Lisa McManus reviews restaurant tools that every home cook should use. Finally, test cook Becky Hays makes Bridget an Italian classic—Tuscan Shrimp and Beans.
Make Our Linguine allo Scoglio:
Make Our Tuscan Shrimp and Beans:
Buy Our Winning Dutch Oven:
Buy Our Winning Pasta Machine:
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:
33 Comments
Leave a Reply
You must be logged in to post a comment.
With a $400.00 Dutch Oven you should get a facial every now and then.
2 of the number 1 CHEFS 💔🌹🌼🌷🌾
Ever .Why, I don't knows ? I think they are 😂 who knows 😊😁
That's the American interpretation of "Linguine allo Scoglio"…. Definitely not the Italian one
Why are you people butchering the Italian language?!?! T_T LOL!
10:00 We use all of these products at my restaurant. Cool beans.
I love how we call the colon and contents on shrimp, "dirt". I don't mind stepping in or on dirt, but I wouldn't step in THAT stuff.
Bridget and Kristen Whig must have been separated at birth
I’ve never seen an Italian mince garlic, never mind using TWELVE cloves!!! Ditto rinsing and patting dry the anchovies. Btw “allo scoglio” refers to the seafood, not the sauce. The pasta always looks over-cooked. The last thing you want to eat is over cooked squid but especially over cooked pasta.
Yikes!!! no tentacles…the best part of the squid…flash fry in butter garlic and add at the end
Love it! I always find it funny when folks who are allergic to shrimp means I'm allergic to shell fish. You're either allergic to one of the other. Just like if you have a peanut allergy you're unlikely to be allergic to tree nuts. Also peanuts are not a nut
I love you both!!! I mean Bridgett and Julia!!! I so look forward to both shows every Saturday!!! My bandmates think I'm weird. But that's okay!
I just love you two and all the rest of the cast🥰🥰🥰🥰🥰🥰🥰🥰
Nothing says tamales like sugar and apple cider vinegar! This makes me question how bad every single ethnic recepie is.
It’s my second spoon! Oh yeah!
The shrimp stock is brilliant. Shrimp shells can make a room smelly fast. Making stock out of the shells may mean the shells won't smell up the room from the garbage can
You definitely want a durable pan like a stainless steel pan for that.
2 comments:
1) despite having given them a good scrubbing – clams have even more sand and grit trapped inside, which ultimately gets released when they cook and open – you would want to drain and thoroughly rinse, wipe the pot clean before proceeding with the next step.
2) instead of bottled clam juice – why not have used the wine to steam the clams and mussels open – there’s your broth – strain out the sediment through cheesecloth or make use of the shrimp peelings and make a quick shrimp stock – doesn’t take more than 30 minutes
Yum!
After making my go-to shrimp dish tonight, I think it's time to try something new. Thanks for the Tuscan Shrimp and Beans recipe.
Just wondering how often do they say it's really good but don't like it
I love these two women! Try to watch all there cooking.
Aggghhhh someone please cook the tentacles and flap on the squid. The long tentacles are one of the most tender and best tasting bits of the ocean! – [edit – love your show though 🙂 ]
Is this a bit sped up?
Saw this video, and liked the Tuscan Shrimp and Beans dish idea.. Last night talked my wife, who doesn’t even like shrimp, into this for dinner. Then the only shrimp we had on site were some nasty precooked frozen ones way in the back of our freezer, and guess what.. it STILL turned out to be wonderful!! We did the crusty toasted baguette with it which of course didn’t hurt!
Shrimp facial!!! 😆😆😆🤪🤪😝😝funny!!!
Just love your tandem! And the recipes too!
Timing is everything.
That "I'll see you later" at the very end was very creepy.
At 5:47, why do you rinse and pat dry the anchovies?
I saw a vein on the underbelly of the shrimp. Shouldn't they have taken that out too? Also, what do you do with an opened can of anchovies when you only use a couple at a time?
There are only chicks to succeed in slaughtering dishes as simple, the funniest are the people behind who do not know what they do there and what they should do ! 😂
The linguini dish looked good even though I don’t really care for seafood much. I wish all those ingredients were mise en place in my kitchen. Sounds like it’d take me all day to prep. My hubby loves seafood so maybe one day I’ll take all day to cook it. Lol 😝
My son has recently become pescatarian and I love cooking for him, but it's become difficult with his dietary changes. This is perfect! I always cooked beans with some kind of pork, being from the south. This will be something we can both enjoy, thanks so much, can't wait to try it!
great recipes. going to definitely do the shrimp and beans this week. Love these videos