In the Test Kitchen

South Asian cooks were masterfully blending spices long before the Europeans arrived in India, and when Portuguese traders brought chiles from the Americas in 1498, it permanently changed the trajectory of the country’s dishes, including what we now refer to as curry. Over the next 400 years, curry took on a new form in nearly every culture it touched; in Japan, America, and beyond. Nik, Lan, Bryan, and Lidey discuss the evolution of the dish as it crossed the globe. 

Recipes Mentioned:

Butter chicken

Kare Raisu (Japanese Curry Rice with Chicken)  

Country Captain

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Store-bought snacks offer satisfaction and convenience. But what happens when you pit quick bites against their homemade counterparts? Lan, Bryan, Nik and Lidey explore which snacks are worth the bit of extra effort!

Recipes Mentioned:

Salt & Vinegar Kettle Chips

Beef jerky

Lime pate de fruit

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Red sauce pastas can be built dozens of ways: rich and meaty, silky and tomato-forward, or deliberately burnt and charred. Lan, Bryan, Nik, and Lidey taste their way through three ATK recipes, ragù alla bolognese, pasta alla vodka, and spaghetti all’assassina, to hash out what actually makes a red sauce irresistible.

Recipes Mentioned:

Ragu alla Bolognese

Pasta alla Vodka

Spaghetti All'Assassina

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Dumplings are made across the world and come in different shapes, sizes, forms and flavors. Despite their differences, they somehow sooth and delight in equal measure. The juicy filling of a xiao long bao. The warm center of a pierogi. The chewy exterior of a gnudi. How do dumplings achieve that comfort? Lan, Bryan, Nik and Lidey investigate. 

Recipes Mentioned:

Shanghai Soup Dumplings

Potato Cheddar Pierogi

Spinach and Ricotta Gnudi with Tomato-Butter Sauce

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The cast combats the dog days of summer by diving into some of their favorite cold treats while reminiscing about their favorite summer memories. Plus, Nik shares his ideas for a high-end ice cream shop and the cast workshops potential flavors to serve.

Recipes Mentioned:

Ice cream sandwiches

Mango Paletas

Philadelphia-Style Cherry Water Ice

Nik Sharma’s Black Forest Ice Cream

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Hotdogs are a reliable and convenient option at cookouts. But adding an extra ingredient or two can really level them up. So, how do you do it at home? Lan, Bryan, Nik and Lidey break down the components that can elevate the beloved cookout go-to. 

Recipes Mentioned:

Chicago-Style Hot Dog

Sonoran Dog

Homemade Corn Dogs

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Tacos take all kinds of shapes and forms; crispy shelled tacos, tacos dipped in consommé, there’s even taco ingredients eaten over rice. It’s not just the shapes they take; what kind of meat is used, what ingredients you add to the taco have endless variations. Lan, Bryan, Nik and Lidey come together to discuss the qualities that make a good taco a great taco. 

Recipes Mentioned:

Crispy Tacos (Tacos Dorados)

Quesabirria Tacos

Okinawan Taco Rice

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Lots of cultures and countries love steak, but it has this almost iconic status in American culture. There are so many different cuts and so many different ways to cook them. Lan, Bryan, Nik and Lidey dive into three recipes and discuss the cooking techniques that go into making them seamlessly at home. 

Recipes Mentioned:

Pan Seared Strip Steak

Shio Koji-Marinated Flank Steak

Slow-Roasted Medium-Rare Short Ribs

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Every couple of months at America’s Test Kitchen, an informal poll emerges among test cooks about which starch–bread, pasta, or rice–reigns supreme. It’s always a tight race, but it’s no surprise why rice is often a top contender: it’s a beloved staple across the world. In this episode, Lan, Bryan, Nik, and Lidey eat their way through 3 rice dishes and ask: What makes rice the world’s most popular dish? 

Recipes Mentioned:

Hoppin’ John

Simple Fried Rice

Arroz con Pollo

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Meatballs span cultures and come in all shapes, sizes, and sauces. Lan, Bryan, Nik, and Lidey try three recipes from around the world and ask: What makes the perfect meatball? 

Recipes eaten in episode:

Meatballs and Marinara

Lion’s Head Meatballs

Albóndigas (Spanish-Style Meatballs in Almond Sauce)

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