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America's Test Kitchen
A Taste of Sichuan
Season 26
Episode 2617
Test cook Lan Lam makes Dry Chili Chicken (Làzi Jī 辣子雞) for host Bridget Lancaster. Tasting expert Jack Bishop breaks down different miso. And test cook Dan Souza prepares Suan La Bai Cai (Sour and Hot Nappa Cabbage) for host Julia Collin Davison.
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28:29
Crab and Shrimp Stew, Fresh Salmon Burgers with Sriracha Mayonnaise; gyuto knives
28:29
Maple Pork Chops with Hash; Leek, Fennel, and Squash Soup; enameled cast-iron skillets
28:58
Pici alla Boscaiola (Pasta with Mushrooms and Sausage), Pasta with Lemon–Sichuan Peppercorn Sauce
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28:58
Biscuit Breakfast Sandwiches; Spiced Pear, Buckwheat, and Almond Pancakes; pancake technique
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28:53
Zarzuela (Spanish Seafood Stew), Red Pepper Coques; disposable vs. reusable plastic bags
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28:53
Cold-Start Pan-Seared Chicken Breasts; Fastest, Easiest Mashed Potatoes; the best paper towels
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28:53
Double-Glazed Salmon, Kale Salad; tofu guide; review of natural cleaning sprays
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28:53
Shrimp Cocktail, Beef Tenderloin with Cilantro-Mint Relish; expensive gadgets
