Cook’s Illustrated’s Lan Lam shows you how cooking with fire can be fun and add flavor to your food.
Recipes:
Best Grilled Chicken Thighs with Gochujang:
French-Style Pork Chops:
Old-Fashioned:
Negroni:
Equipment:
Buy our winning Weber Charcoal Grill:
Buy our winning baking sheet:
Buy our winning Grilling Tongs:
Buy our winning stainless skillet:
Buy our winning large saucepan:
Buy the Kuhn Rikon Original Swiss Peeler:
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Read our review on the best Chef’s Knives:
Learn more:
The Best Charcoal Fire Starters:
How to Flambé Safely:
The Best Fire Extinguishers:
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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.
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My favorite way of cooking is watching Lan showing me how to cook.
I just recently discovered Lan Lam and she comes across as VERY intelligent not only as a chef but in general and I love how she gives scientific explanations of how cooking reallty works.
Love Lan! 🔥 Lady!!
Sometimes I use a lp or butane torch to Finnish the dish or desert, I have never successfully roasted a pepper but I keep trying when I make Nachos.
Definitely the fire on my barbecue 😅
Can we get more of Lan?!
Love LOVE The hot side / cool side cooking technique. ❤❤❤❤
She’s so easy to learn from.😊
Lan is such a great communicator, now I need to try a Negroni
What kind of saucepan is Lan using in this video? I see something similar on ATK all of the time. It looks like just aluminum with a steel liner. I'd love to get some.
Always an educational pleasure Chef
Lan is a f!cking rock star!
0:10 Switching from chemistry to cooking, I’d think setting things on fire would be much more steaks
You didn't address or cover using a skillet with holes in it. To just add direct flame to different things like onions and peppers and other vegetables. I guess it's dry grilling. Use this technique when making a pepper sauce. Just don't put the garlic over the fire, it'll ruin it. At everything together in the blender. Rice wine, vinegar, salt And adjust the flavor profile, you can always add extra stuff. You don't have to cook this if you grow the vegetables first, and we'll keep in the fridge due to the vinegar and salt for a long time.
Sometimes you don't understand how far ahead the teacher is, but this video was a great example how much we all have to learn.
I’m still hankering for a Lam and Dan collab! Please ATK, make it happen.
Honestly i cant see the lighting of the calvados creating that much of a maillard. Ill press beef down hard on a hot surface and not get very much of a maillard reaction that quickly . So i cant see the flames doing that much for a maillard. I will have to test it out myself. I am a bit suspicious on the "maillard:" you claim it brings. Eithe rway loooks deellliccciouuss
it's hard to beat an open flame for roasting chilis, especially if you want a consistent char so the chili stays whole to stuff for chili rellenos
Could you also do a video on the science of sauces? E.g. thickening agents, like a roux, pectin, gelatine, etc.
Lan lam would make a great person to be around. Makes cooking look so fun!
Inspires me to bring my cooking to proper temperatures.
I hope you've taken the time to make a cookbook. The chicken recipe and the pork chop recipe in this video looked really delicious. By the way, in altering the flavor of 🍊orange in your cocktails, it appeared that the flame rose dangerously quick toward your fingers. Maybe, it would be safer to use tongs to squeeze the orange peel?
Love your videos, always. Why no example of the original flame cooking? Spit cooking over a wood fire, not briquettes or gas. Keep up the good work!
Just made this gochujang chicken recipe this weekend – super fast marinade ! thank Lan
Fire is fun and it makes great food too. I love it!!!
I'd love some shortcuts wok-hei in the american kitchen – for those of us who stir-fry without the massive burners that restaurant woks use. Like maybe there's a way to cook only the onions in a separate skillet and burn off some cooking wine to develop some of that traditional wok flavor? Kung Pao just isn't quite right without that charred taste.
I’m just going to have to try that Old Fashion trick. It’ll impress my guests. Thanks LAN.
Amazing! Thank you.
Lam is on fire!❣❣❣
honestly if it's not Lan, I wont even watch ATK
audio editor needs to get their hearing checked, the high-pitched whine is overwhelming. shame, I wanted to watch this!
I love how lan is just so easy to listen to. There's no extraness , there's no faking there's no umming and aaring about the delicious flavour that I can't taste 😂 it's just simple and straight to the point. Honestly really enjoy listening to her advice and knowledge.
This channel is so scientific, so please do provide temperature and other units in metric as well.
Can’t wait to try the orange flamed cocktails…..big thank you for your knowledge and presentation .
Excellent presenter!
Lan is a genius, and I'll watch anything she does
Thank you for very much for sharing! Very well spoken with clear and precise instructions. Please enlighten us more! ^0^/
Cooking is chemistry. (Chemistry is molecular engineering). I suspect that Lan is a better cook because she understands chemistry. She had a great discussion on myosin, a muscle protein. She also frequently refers to the the Maillard reaction, perhaps the most important reaction in cooking. I've got a PhD in biochemistry, something that has certainly helped me become a better cook. Perhaps we should incorporate cooking in chemistry classes.
I'm a big fan of using a larger kitchen torch for fried rice cooked indoors on a normal stove. I torched the food close to the end before I add sauces to get that nice fire flavor.
And when it hits 185, aka overcooked, we start cooking it some more. Yikes.
Sooo, you developped the recipe for "Cotelettes de Porc Normande", bit pretentious aren't you. 'Nuff said..!
Lan's videos are always a treat, gotta try the flamed orange soon
This is very very good! Thank you
Crepe Suzette, flambé right before serving, is my fave use of fire (tho citrus peels on cocktails is a really close runner up)
Anyone else get the impression this was Chef Lan Lam creating an excuse to have some cocktails at work? 😁
I love Lan Lam, she has a great personality and is so informative !
Lan is the best!
Seeing Alan drink old fashioneds is pretty cool 🥃