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America's Test Kitchen
Mediterranean Seafood
Season 24
Episode 2426
Becky Hays makes Bridget Lancaster easy Pan-Roasted Cod with Green Olive, Almond, & Orange Relish. Adam Ried reviews infrared thermometers and gadget expert Lisa McManus reviews butter storage containers. Dan Souza makes Julia Collin Davison savory Braised Monkfish with Saffron & Cured Olives.
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28:29
Tandoori Salmon, Smashed Zucchini with Garlicky Yogurt; kitchen gadgets, yogurt tasting
28:29
New England Clambake, Grilled Fresh Cornbread with Jalapeños and Cheddar; grill tips
28:29
Crab and Shrimp Stew, Fresh Salmon Burgers with Sriracha Mayonnaise; gyuto knives
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28:29
Maple Pork Chops with Hash; Leek, Fennel, and Squash Soup; enameled cast-iron skillets
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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