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America’s Test Kitchen From Cook’s Illustrated: Bringing Home Italian Favorites

Airs Saturday, November 20, 2010 at 2 p.m. on KPBS TV

Host Christopher Kimball in the test kitchen with cook Julia Collin Davison

Credit: America's Test Kitchen

Above: Host Christopher Kimball in the test kitchen with cook Julia Collin Davison

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Host Christopher Kimball and his team once again help home chefs find success in the kitchen by solving everyday cooking problems, rigorously testing equipment and tasting supermarket ingredients. In season nine, chefs Bridget Lancaster, Julia Collin Davison, Rebecca Hays and J. Kenji Alt deconstruct America's favorite recipes to reveal the secrets to foolproof cooking at home.

Chicken Saltimbocca: Most recipes for chicken saltimbocca overcomplicate the dish with extraneous ingredients. Julia Collin Davison keeps this Italian dish simple and shows host Christopher Kimball the test kitchen secrets to getting the three key elements — chicken, prosciutto and sage — in balance.

Recipe: Tiramisù: Despite tiramisù’s simplicity, a lot can go wrong. It can turn out soggy or parched, dense, sickly sweet or fiery with alcohol. Bridget Lancaster reveals the test kitchen’s method to making a no-cook, easy tiramisu, with a seamless union of flavors and just the right texture.

Tasting Lab: Prosciutto: Tasting expert Jack Bishop leads host Christopher Kimball through a tasting of imported and domestic prosciutto to find out which brands justify the cost.

Equipment: Refrigerator Thermometers: Maintaining the proper refrigerator and freezer temperature is essential to keeping food as safe as possible, but does it matter what kind of thermometer you buy? Is one really superior to another? Equipment expert Adam Ried reveals which model the test kitchen cannot live without.

Did you miss an episode? Watch "America's Test Kitchen" on demand.

What is America's Test Kitchen?

We know how frustrating it can be when things go wrong in the kitchen. That's why every single recipe in our books has been tested not once, not twice, but often as many as 20, 30, or even 40 times. And then, just to make absolutely sure, we often test our recipes using cheap cookware, mediocre stovetops, and the wrong ingredients. All of this work results, we hope, in a simple promise: Our recipes work the first time and every time. Please visit our websites:

America's Test Kitchen: How To Slice An Onion

Our preferred method for slicing an onion, as demonstrated by one of our test cooks. 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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