America's Test Kitchen
Season 9 Episode 4 - The Crunchiest Pork Chops Ever
We show you how to get that rare combination of juicy meat and crunchy coating on pork chops. We also include our secrets for great applesauce, which pairs perfectly with the pork.
Audio Languages: English
Subtitles: English
Directed by:Herb Sevush
Season 9
S09:E01 - The Best Blueberry Pie
The perfect blueberry pie has every component - dough, crust, and filling - working in complete harmony. But home cooks know that achieving this balance is tricky.
S09:E02 - French Classics, Reimagined
We rework two French classics for the American home kitchen. We take the staple Chicken in a Pot to new heights, and create an authentic version of French Onion Soup.
S09:E03 - Arozz Con Pollo
We develop a version of arroz con pollo that is small on time but big on flavor and pair it with another quick and flavorful recipe: sizzling garlic shrimp.
S09:E04 - The Crunchiest Pork Chops Ever
We show you how to get that rare combination of juicy meat and crunchy coating on pork chops. We also include our secrets for great applesauce, which pairs perfectly with the pork.
S09:E05 - Perfecting Pasta Sauces
Join us as we fix two pasta toppings: a quick meat sauce with a lush texture and depth that tastes like it's been simmering all day, and a tomato sauce that's enriched by cream.
S09:E06 - More Easy Apple Desserts
With our no-frills approach, you can convert apple pie to an everyday dessert. And our method for making rich applesauce cake produces a tender crumb with pronounced apple flavor.
S09:E07 - One Great Thanksgiving
We create a recipe for moist roast turkey that's packed with bright herb flavor in every bite. We also focus on a new technique to make creamy, fluffy potatoes even easier.
S09:E08 - Soups of the Day
We make an intense, meaty-flavored beef and vegetable soup that's on the table in under an hour, and whip up our classic Tuscan bean soup, a rustic stew worthy of the effort.
S09:E09 - Bringing Home Italian Favorites
For a streamlined weeknight meal, we prepare our saltimbocca with chicken rather than traditional veal. We make a luxurious tiramisù for dessert.
S09:E10 - Everyone's Favorite Cake
We make a yellow layer cake that achieves ethereal texture and top it with a foolproof, satiny, chocolaty frosting. It's so simple, you'll never reach for another box of cake mix.
S09:E11 - Ressurecting the Roast Beef Dinnner
When it comes out right, roast beef is tender, succulent, and richly flavored. Here we show you how to make a bargain cut of meat taste like high-end prime rib every time.
S09:E12 - Enchiladas and Tacos
We prepare bright, zesty, tender enchiladas verdes and share our recipe for steak tacos, which employs an indoor cooking method that mimics the flavor of the grill.
S09:E13 - Lunchtime Specials
We take a light, fresh approach to tomato soup with a creamy texture. We make Pizza Bianca, a Roman-style pizza using a simple pat-in-the-pan method and has a crisp, chewy crust.
S09:E14 - Fish Made Easy
We adapted poached salmon for weeknight dining. We also set out to create super-crispy, oven-fried fish that gave us moist, tender flesh enclosed by a golden-brown, crunchy crust.
S09:E15 - A Grand, Sweet Finale
Our goal is to make a foolproof soufflé with a proper rise and a pleasing contrast between the light, crisp exterior and the rich, creamy interior.
S09:E16 - Holiday Ham & Biscuits
We reveal our technique for making a holiday glazed ham thats moist and tender. We pair it with the perfect drop biscuits- simple, no-fuss, and buttery.
S09:E17 - Stir-Fry and Lo Mein
The test kitchen shows you how to make teriyaki stir-fried beef and pork lo mein.
S09:E18 - Pork on the Grill
We keep our grilled, stuffed pork loin moist by creating a stuffing and skip the traditional brine. And we find a way to turn no-fuss baby spinach leaves into a welcome side dish.
S09:E19 - Old Fashioned Snack Cakes
Snack cakes, made with cake and icing, have been an American cultural staple for decades. We transform two cakes- oatmeal and spice- from conventional to moist and delicious.
S09:E20 - Backyard Steak & Potatoes
Our fresh marinade for steak is easy to prepare and boosts flavor. We also reveal our secrets for achieving potent garlic and rosemary flavors in grilled potatoes.
S09:E21 - Grilled Rack of Lamb
At $20 a pound, rack of lamb had better be good. We show you how to optimize this prime piece of meat and reveal a foolproof version of Vegetable Gratin, a French-style casserole.
S09:E22 - Four-Star Stuffed Chicken Breasts
Our take on French style stuffed chicken breast uses a much simpler procedure and yields the same results. Combine it with another French classic, green beans amandine.
S09:E23 - Breadmaking Simplified
We've taken the work out of breadmaking with our Almost No-Knead Bread and Soda Bread recipes.
S09:E24 - Weeknight Summer Supper
Our technique for perfect grilled chicken breasts produces tender meat and crisp skin. We also show you how to make an intensely flavored, not waterlogged, tomato salad.
S09:E25 - French Country Cooking
With our flavorful beef stew, we translate the bold, robust flavors of Provence to the home kitchen. For dessert, we prepare our light, airy, melt-in-your-mouth meringues.
S09:E26 - Puddings From Simple to Spectacular
Learn the test kitchen's secrets to achieving a creamy créme caramel and subtly sweet stovetop rice pudding.
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