Host Christopher Kimball goes into the test kitchen to learn how to create an updated French classic, Modern Beef Burgundy, with test cook Becky Hays. Next, equipment expert Adam Ried reviews potato ricers in the Equipment Corner. Then, test cook Bridget Lancaster shows Chris how to make Braised Red Potatoes with Lemon and Chives. And finally, Chris reveals the science behind potato starch.
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America's Test Kitchen From Cook's Illustrated - 14x01 Meat and Potatoes with Panache
- Poor
- Nothing special
- Worth watching
- Pretty cool
- Awesome
- Aired Jan 04, 2014
- Episode 14x01
- Show special No
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