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America’s Test Kitchen From Cook’s Illustrated: One Great Thanksgiving

Airs Saturday, November 6, 2010 at 2 p.m. on KPBS TV

Above: Photo of the test kitchen team exploring delicious recipes and ingredients, new cooking technologies and the science of food to help home chefs find success in the kitchen.

Each week, the cast of "America's Test Kitchen" brings the recipes, testings, and tastings from "Cook's Illustrated" magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.

In this episode:

Herb Roast Turkey - Bridget Lancaster shows host Christopher Kimball the secrets to achieving intensely herbed turkey, with a powerful, aromatic flavor that permeates well beyond the meat's surface. Then, he demonstrates how to carve a turkey the right way.

Fluffy Mashed Potatoes - Bridget Lancaster unveils the test kitchen's solution to a mashed potato recipe that allows for more of the prep work to be done in advance, but still delivers a fully smooth mash with robust, earthy potato flavor.

Equipment Corner: Potato Ricers - For silky-smooth mashed potatoes, the test kitchen has always recommended a potato ricer. This device resembles an oversized garlic press. Equipment expert Adam Ried shows demonstrates the differences between models for host Christopher Kimball and reveals the clear winner in this category.

The Science of Mashed Potatoes - Odd Todd and the test kitchen Science Expert, Guy Crosby, explain the starches in potatoes and reveal their effects on texture in mashed potatoes.

Register FREE for access to recipes, testings, and tastings from the current season of "America's Test Kitchen."

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America's Test Kitchen: How To Carve a Turkey

Above: Turkey carving is a messy job best done in the kitchen. This is AMERICA'S TEST KITCHEN'S recommended method for carving a turkey. AMERICA'S TEST KITCHEN is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.

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Above: Rolling out cookie dough is a sticky business. Most recipes add excess flour, and the resulting cookies are tough. Could we make tender, crispy cookies that roll out easily? Each week, the cast of AMERICA'S TEST KITCHEN brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.

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