America's Test Kitchen From Cook's Illustrated: Season 11
Season 11 Lore Primer
Key plot threads, lore context, and character stakes you need to remember before diving into this season.
- Directly follows the overarching narrative developments of America's Test Kitchen From Cook's Illustrated Season 10.
- Faction dynamics and core character alliances shift under escalating external stakes.
- Crucial mysteries introduced previously reach key turning points and narrative reckonings.
- Sets up serialized story arcs that build directly toward the climactic season finale.
Episode Guide
Season 11 Progress Shield
Old-Fashioned Sunday Dinners
Jan 8, 2011 · 25 min
Straightforward comfort foods take the spotlight in these classic Sunday night meals. Our Simple Pot Roast cooks up tender and moist, and our Chicken Pot Pie with Savory Crumble To
Desserts with an English Accent
Jan 15, 2011 · 25 min
Taking a cue from our neighbors across the pond, we uncover the secrets to Classic Bread Pudding and shortbread. recipe: Classic Bread Pudding, Best Shortbread equipment:
Tostadas and Empanadas
Jan 22, 2011 · 25 min
We venture to Chicago to learn about Rick Bayless’s famous empanadas, then create our own recipe. Next, we investigate another Latin favorite: pork tostadas. recipe: Beef Emp
Chewy Brownies and Chocolate Cupcakes
Jan 29, 2011 · 25 min
We take a look at boxed and homemade brownies, then share our secrets to getting the best of each. For cupcake fans, we demonstrate how to make our Ultimate Chocolate Cupcakes. re
Italian Comfort Classics
Feb 5, 2011 · 25 min
We take two classic Italian dishes and streamline them for the home cook. Our Italian Braised Chicken is easy to prepare but special enough to serve company, and our recipe for Cre
Fall Favorites
Feb 12, 2011 · 25 min
Most modern-day cooks know roast pork as the lean, bland loin. To return rich, old-fashioned flavor to slow-roasted pork shoulder, we started by taking a closer look at the choices
Seafood in a Skillet
Feb 19, 2011 · 25 min
We show you how to shop for and cook perfect Pan-Seared Scallops, then reveal the test kitchen’s secrets to Skillet-Roasted Fish Fillets. recipe: Pan-Seared Scallops, Skillet
Coffee Break Sweets
Feb 26, 2011 · 25 min
Snack cakes are always a welcome treat. Join us as we whip up two of the best: banana bread and cream cheese coffee cake. recipe: Ultimate Banana Bread, Cream Cheese Coffee C
Dutch Oven Classics
Feb 26, 2011 · 25 min
Host Christopher Kimball demystifies wine varieties and reveals which brands the test kitchen recommends. He then takes this knowledge to test cook Bridget Lancaster, who whips up
Asian Favorites at Home
Mar 5, 2011 · 25 min
Join us as we prepare a different kind of stir-fry—Thai Chicken with Basil—and prove that, with a few recipe modifications, you don’t have to be a Cantonese chef to make great shu
Southern Fare Reinvented
Mar 12, 2011 · 25 min
We re-create delicious pulled porksans grillthen prepare our Easier Fried Chicken recipe, which achieves that signature super-crisp crust and juicy meat without requiring quarts of
Stuffed Beef Tenderloin
Mar 19, 2011 · 25 min
Our Horseradish-Crusted Beef Tenderloin is the centerpiece of a five-star meal, which we complete with a side of Roasted Carrots. Recipe: Horseradish-Crusted Beef Tenderloin, Roa
Sweet Endings
Mar 26, 2011 · 25 min
Satisfy your sweet tooth with our recipes for Chewy Sugar Cookies and foolproof Berry Fool. Recipe: Chewy Sugar Cookies, Berry Fool Equipment: Innovative Mixing Bowls
Weeknight Workhorses
Apr 2, 2011 · 25 min
Weeknight dinners should be quick to make and satisfying. We show you how to perfect two recipes that are both: Pan-Seared Chicken Breasts and Sautéed Pork Cutlets. Recipe: Pan-S
Thanksgiving Turkey
Apr 9, 2011 · 25 min
Test cook Julia Collin Davison shows how to make the perfect Old-Fashioned Stuffed Turkey. Equipment Corner: Hybrid Chef's Knives
Easier Italian Favorites
Apr 16, 2011 · 25 min
Recipes for Hearty Minestrone and Almost Hands-Free Risotto are shared.
Steak Frites
Apr 23, 2011 · 25 min
Christopher Kimball searches for the best steak frites in Paris. Foolproof Vinaigrette is featured.
Shrimp in a Skillet
Apr 30, 2011 · 25 min
We show you how to buy the freshest shrimp on the market in order to create Greek-style shrimp and shrimp stir-fries, taking into account the crustacean’s unique cooking qualities.
Deep Dish Pizza
May 7, 2011 · 25 min
Venturing to Chicago for the real deal, we return to the test kitchen to make our own pie worthy of its namesake, as well as a chopped-salad accompaniment. Chicago-Style Deep-Dish
All-American Fruit Desserts
May 14, 2011 · 25 min
In a world overshadowed by blueberry, apple, and pumpkin fillings, cherry pie is a vividly fruity pastry worthy of revival. We perfect our own recipe, then move to the stovetop, wh
Grilled Pork Chops and Ribs
May 21, 2011 · 25 min
We visit Boston’s famous East Coast Grill to learn about ribs, then return to the test kitchen to make our own version of Memphis-Style Barbecued Spareribs and the Best Charcoal Gr
Simply Italian
May 28, 2011 · 25 min
Our light and chewy Rosemary Focaccia can compete with any bakery’s, and it makes a pleasant pairing with our authentic Cacio e Pepe, or spaghetti with Pecorino Romano and black pe
Great Grilled Roast Beef
Jun 4, 2011 · 25 min
We uncover the secrets to injecting flavor into a less-than-perfect cut of beef in our recipe for Inexpensive Charcoal Grill–Roasted Beef, and then serve it alongside Roasted Smash
Summertime Supper Fare
Jun 11, 2011 · 25 min
We reveal the keys to two grilled dishes: Stuffed Chicken Breasts with Prosciutto and Fontina, which has a stuffing that stays put inside moist and smoky chicken, and Grilled Tuna
Grilled Steak and Gazpacho
Jun 18, 2011 · 25 min
As the beef capital of the world, Argentina boasts mouthwatering steak dishes in its cuisine. We replicate one dish, Grilled Argentine Steaks with Chimichurri Sauce, and then look
Lazy Day Breakfast
Jun 25, 2011 · 25 min
We prepare two breakfast dishes worth getting out of bed for: buttermilk waffles that come out crisp yet fluffy every time, and French toast that’s crisp on the outside and soft—no