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Donation Heart Ribbon


Airs Saturday, February 8, 2014 at 2 p.m. on KPBS TV

French-Style Pork Stew


Above: French-Style Pork Stew

Christopher Kimball and the cast of the Daytime Emmy-nominated AMERICA'S TEST KITCHEN use a common-sense, practical approach to solve everyday cooking problems and help viewers save time and money. Kimball and test kitchen cooks Bridget Lancaster, Julia Collin Davison, Rebecca Hays, Bryan Roof and Dan Souza reveal the basics of home cooking while preparing dozens of tried-and-true recipes, including beef burgundy, lemon chiffon pie, pepper-crusted beef tenderloin roast, New England lobster roll, French-style pork stew, no-knead brioche, oven-steamed mussels, grilled glazed baby back ribs, chocolate tart and more.

Photo credit: Courtesy of WGBH/ AMERICA'S TEST KITCHEN

The cast of AMERICA'S TEST KITCHEN: Jack Bishop, Adam Reid, host Christopher Kimball, Julia Collin Davison and Bridget Lancaster.

The popular segments viewers love and trust also return. The Tasting Lab's Jack Bishop challenges Kimball to taste-test supermarket staples before revealing AMERICA’S TEST KITCHEN'S top recommendations for BBQ sauce, chicken broth, coffee, hummus, bacon and other foods. Adam Ried, the test kitchen’s resident equipment expert, takes Kimball through the unbiased results for cookware, charcoal grills, pepper grinders, chef's knives and other kitchen items.

This season also features gadget reviews with Lisa McManus, "Man on the Street" discoveries with "Doc" Willoughby and visits with nationally known chefs.

"French-Style Dutch Oven Dinners" - Test cook Bridget Lancaster uncovers the secrets to French-Style Chicken and Stuffing in a Pot. Then, host Christopher Kimball answers cooking questions in Letters to the Editor. And finally, test cook Julia Collin Davison shows Chris how to make a French-Style Pork Stew at home.

Episodes from past seasons are now available for online viewing. AMERICA’S TEST KITCHEN is on Facebook, and you can follow @TestKitchen on Twitter.

America's Test Kitchen: How to Cut Stew Meat

Hearty beef stews and chilis can make a satisfying stick-to-your-ribs Sunday dinner, or, thanks to the slow-cooker, an easy and filling weeknight meal. However, pre-packaged stew meat often falls short, with unknown and varying cuts of beef in inconsistent sizing. In the Test Kitchen, we prefer to cut our own stew meat from the shoulder of the animal. In this video, Bridget Lancaster demonstrates how to cut your own stew meat for a better beef stew.

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:

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