America's Test Kitchen From Cook's Illustrated · SEASON 10
Meat and Potatoes for Company
Episode 8 · 2010-02-20
- Documentary
Episode overview
Roast Beef Tenderloin -The classic approach to roasting this prime cut sacrifices juiciness for crust. Why settle for anything less than perfection? French Mashed Potatoes - French cookery’s intensely rich, cheesy take on mashed potatoes flouts the rules. To Americanize the dish, we ignored a few more. Vive la résistance! Equipment - Slicing Knives
25 minutes
Season 10 episodes
1. Triple-Chocolate Mousse Cake2010-01-02
2. Chicken Classics, Reinvented2010-01-09
3. Best Weekend Breakfast2010-01-16
4. Classic Beef Braises2010-01-23
5. Two Ways with Pork2010-01-30
6. The Cookie Jar2010-02-06
7. Saucy Italian Favorites2010-02-13
8. Meat and Potatoes for Company2010-02-20
9. Rolls and Loaves2010-02-27
10. Egg Dishes With an Accent2010-03-06
11. Sensation Skillet Recipes2010-03-13
12. An Austrian Supper2010-03-20
13. Who Wants Pasta?2010-03-27
14. An Old-Fashioned Thanksgiving2010-04-03
15. Coconut Layer Cake2010-04-10
16. Salmon—Indoors and Out2010-04-17
17. Italian Bread and Sauce2010-04-24
18. Great Glazed Chicken2010-05-01
19. Chicken and Rice—Indian-Style2010-05-08
20. All-Time Cookie Favorites2010-05-15
21. South-of-the-Border Supper2010-05-22
22. Best Burgers and Fries2010-05-29
23. The Italian Grill2010-06-05
24. Classic Asian Appetizers2010-06-12
25. Turkey on the Grill2010-06-19
26. Old-Fashioned Fruit Desserts2010-06-26
