Arts & Culture

AMERICA'S TEST KITCHEN FROM COOK'S ILLUSTRATED: Grilled And Glazed

By Jennifer Robinson / Web Producer

Published July 30, 2014 at 7:21 AM PDT

Test kitchen cooks prepare a plate of grilled chicken.

Airs Saturday, August 2, 2015 at 2 p.m. on KPBS TV

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.

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.

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"Grilled And Glazed" - Test cook Bridget Lancaster shows host Christopher Kimball how to make the best Grilled Glazed Pork Tenderloin Roast.

Next, equipment expert Adam Ried reviews inexpensive chef’s knives in the Equipment Corner. And finally, test cook Dan Souza uncovers the secrets to perfect Grilled Glazed Boneless, Skinless Chicken Breasts.

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

Pork cooked to 145-150 degrees is moist, juicy, and has a tinge of pink; hit 160 degrees, and the meat is dry and completely grey. Watch to learn why it's OK (and safe!) to eat pork that's rosy—just keep a thermometer handy and let the meat rest.

Who would ever want to subject a gorgeous, homemade roast to a shoddy, clunky knife? In search of the best slicing knives, we went through more than 180 pounds of meat (ham, turkey, roast beef, flank steak, salmon, the works) to separate the best from from the worst. See which blades made the cut.

Our gadget guru, Lisa puts serrated knives to the test. Which design elements make the cut, and which are best left on the cutting room floor?

Want to cook like the professionals at AMERICA'S TEST KITCHEN? Now you can. Learn about our new online Cooking School and discover how you can become a better cook with help from Bridget Lancaster and the Cooking School crew.

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: http://www.americastestkitchen.com/ http://www.cooksillustrated.com/ http://www.cookscountrytv.com/

AMERICA'S TEST KITCHEN FROM COOK'S ILLUSTRATED: Grilled And Glazed

Airs Saturday, August 2, 2015 at 2 p.m. on KPBS TV

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