Our show is filmed in a 2,500-square-foot working test kitchen that's home to 50 test cooks and editors.
In this episode, host Julia Collin Davison reveals the steps for making perfect pan-seared salmon. Next, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of fish sauce.
Then, science expert Dan Souza demonstrates the differences between wild and farmed salmon. Finally, test cook Elle Simone shows Julia the secrets to making the ultimate shrimp scampi.
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SEASON 17:
AMERICA'S TEST KITCHEN FROM COOK'S ILLUSTRATED launches Season 17 with new hosts Bridget Lancaster and Julia Collin Davison. Bridget and Julia have been fixtures on the show from the very beginning, sharing their cooking skills and deep knowledge of food with viewers over the hundreds of recipes they’ve prepared on air as test cooks. The skilled duo lead a team of test cooks as they deconstruct recipes and reveal the test kitchen’s secrets to foolproof cooking at home.
This season, newcomers Elle Simone, Keith Dresser, and Tim Chin join veteran test cooks Dan Souza and Becky Hays, and COOK'S COUNTRY'S Erin McMurrer to master such dishes as grilled pizza, baked Alaska, chicken and sausage gumbo and more. The series also features the popular segments viewers know and love.
In "The Tasting Lab," returning expert Jack Bishop challenges Bridget and Julia to taste-test supermarket staples before revealing the series' top food recommendations. Then, equipment tester Adam Ried takes the hosts through an exhaustive and unbiased search for the best kitchen items in "Equipment Corner." Meanwhile, in "Gadgets Galore," Lisa McManus reviews her favorite gadgets and reveals which ones are worth the cost—or not.
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Produced by America's Test Kitchen, LLC presented by WETA and American Public Television.
