The BEST episodes of America's Test Kitchen season 5
Every episode of America's Test Kitchen season 5, ranked from best to worst by thousands of votes from fans of the show. The best episodes of America's Test Kitchen season 5!
In "America's Test Kitchen From Cook's Illustrated," a team of expert chefs continue to provide viewers with practical recipes and recommendations that they can use to save money, time and effort in the kitchen. With its uniquely scientific flavor, the show uses blind tasting judges, flash animations and laboratory procedures to answer a variety of kitchen questions. Putting everything from pasta and pasta pots, cheese and cheese graters, as well as host Chris Kimball to the test, this series offers surprises that often defy price points and move beyond fancy packaging and brand expectations.
#1 - Restaurant Cooking Comes Home
Season 5 - Episode 9 - Aired 2/26/2005
Have you ever been tempted to prepare a restaurant recipe only to be disappointed with the results? The recipe sounded great, but once you got to work you realized it was never tested in a home kitchen. Recipes - Flambéed Pan-Roasted Lobster - Crab Towers with Avocado and Gazpacho Salsas
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#2 - Pissaladière
Season 5 - Episode 16 - Aired 4/16/2005
Pissaladière is Provençal street food, a fragrant, pizza-like tart prized for its contrast of salty black olives and anchovies against a backdrop of sweet caramelized onions and thyme. Recipes - Pissaladière Equipment Corner - Baking stones - Pizza cutters
#3 - Mexican Favorites
Season 5 - Episode 13 - Aired 3/26/2005
There's a significant disconnect between real Mexican food (as prepared in Mexico) and the food served in "Mexican" restaurants in the United States. Recipes - Chicken Enchiladas with Red Chili Sauce - Mexican Rice Equipment Corner - Spice grinders
#4 - Appetizers
Season 5 - Episode 1 - Aired 1/1/2005
We've chosen recipes that deliver big flavor without much work. Recipes - Spiced Pecans with Rum Glaze - Pita Chips - Creamy Spinach Dip - Spicy Peanut Dipping Sauce - Beef Satay Equipment Corner - Meat cleavers Tasting Lab - Store-bought Salsa
#5 - Regional Classics
Season 5 - Episode 4 - Aired 1/22/2005
On occasion local dishes become so popular that they transcend their region. Gumbo is a taste of Louisiana in a big old bowl. Its distinct aroma and flavor are like a quick trip to the bayous outside of New Orleans. Recipes - Creole-Style Shrimp and Sausage Gumbo - Cincinnati Chili Equipment Corner - Useful kitchen gadgets Tasting Lab - Long-grain white rice
#6 - Pork Chops and Gravy
Season 5 - Episode 5 - Aired 1/29/2005
It sometimes seems like the simplest recipes suffer the worst fate in modern cookbooks. Maybe it's because no one really cares enough about these dishes to get them right. Recipes - Stuffed Pork Chops - All-Purpose Gravy - Glazed Carrots
#7 - Two Roast Chickens
Season 5 - Episode 6 - Aired 2/5/2005
Despite its apparent simplicity, roast chicken is a hard recipe to get right. Recipes - Crispy Roast Lemon Chicken - Chicken Under a Brick with Roasted Potatoes Equipment Corner - Countertop Rotisserie ovens
#8 - Quick Pasta
Season 5 - Episode 14 - Aired 4/2/2005
Pasta is usually quick, but all too often quick pasta dishes taste like little time or effort was expended during their preparation. Recipes - Farfalle with Tomatoes, Olives and Feta - Campanelli with Asparagus, Basil, and Balsamic Glaze - Pasta with Three Pestos Tasting Lab - Sun-dried tomatoes
#9 - Pumpkin Cheesecake
Season 5 - Episode 25 - Aired 6/18/2005
Pumpkin cheesecake stands second to the traditional pumpkin pie as a holiday dessert. Those who suffer from pumpkin pie ennui embrace pumpkin cheesecake as "a nice change," but the expectations are low. Recipes - Spiced Pumpkin Cheesecake - Brown Sugar and Bourbon Cream Tasting Lab - Cream Cheese
#10 - A Soup Supper
Season 5 - Episode 3 - Aired 1/15/2005
Soup for supper is an appealing concept, especially on a cold, snowy night. But for soup to work as a main course, it better be hearty. A light, clear broth simply won't do. Recipes - Quick Cheese Bread - Hearty Lentil Soup Equipment Corner - Vegetable peelers Tasting Lab - Mail order bacon
#11 - Family Favorites
Season 5 - Episode 8 - Aired 2/19/2005
Cooking for a family isn't as easy as it was once. In Norman Rockwell pictures, the entire clan (with aunts, uncles, cousins, and grandparents) is gathered around the table with a dozen different dishes in front of them. No one has soccer practice or is working late. No one is on a weird diet, and the kids seem to eat the same thing as the adults. Recipes - Sweet and Tangy Oven-Barbecued Chicken - Classic Macaroni and Cheese Equipment Corner - Stain removal products Tasting Lab - Microwave popcorn
#12 - Holiday Cookies
Season 5 - Episode 23 - Aired 6/4/2005
Making cookies is a favorite holiday activity. Many people who bake infrequently during the year throw themselves into marathon cookie projects. Recipes - Glazed Butter Cookies - Walnut Cresent Cookies Equipment Corner - Handheld verses standing mixers
#13 - Bistro Classics
Season 5 - Episode 20 - Aired 5/14/2005
Who doesn't like bistro food? It offers the panache of fine French cooking but in a casual setting. The dishes are rustic, hearty, and satisfying. Recipes - Baked Goat Cheese Salad - French Onion Soup Equipment Corner - Santoku knives Tasting Lab - Goat cheese
#14 - Winter Supper
Season 5 - Episode 19 - Aired 5/7/2005
Stew and starch is a familiar and comforting winter combination. Stew-and-starch pairings include everything from beef stew and mashed potatoes to chicken paprikash and egg noodles. Our favorite Italian stew-and-starch combo is osso buco and polenta. Recipes - Osso Buco - Basic Polenta Tasting Lab - Bottled water
#15 - New Flavors from the Grill
Season 5 - Episode 12 - Aired 3/19/2005
Even expert grillers can get in a rut. They make the same four or five recipes over and over again. Sure, the steaks are great, but isn’t there something a bit more exciting? Recipes - Thai Grilled Chicken with Spicy, Sweet, and Sour Dipping Sauce - Grilled Salmon with Maple-Soy Glaze Equipment Corner - Portable gas grills
#16 - Texas Rib House
Season 5 - Episode 10 - Aired 3/5/2005
In Texas, good beef ribs are the secret handshake between experienced grillers. Recipes - Texas-Style Barbecued Ribs - Southern Cornbread Equipment Corner - Cast-iron skillet care Tasting Lab - Corn bread mixes
#17 - Flash in a Pan
Season 5 - Episode 7 - Aired 2/12/2005
Dinner in less than 20 minutes is the holy grail of weeknight cooking. Many recipes make good on this promise, but most ultimately reflect the minimal effort exerted on the part of the cook. They are fine in a pinch but rarely worth making again. But it doesn't have to be this way. Recipes - Chicken Paillard - Pan-Seared Shrimp with Garlic Lemon Butter Equipment Corner - Cookware cleaning products Tasting Lab - Chicken cutlets
#18 - Four-Star Desserts
Season 5 - Episode 26 - Aired 6/25/2005
When our test cooks eat in restaurants, they always come back to the kitchen and talk about the dessert. Dramatic and artful presentations rightfully garner a lot of attention. Recipes - Chocolate Volcano Cake with Espresso Ice Cream - Caramelized Pears with Blue Cheese and Black-Pepper-Caramel Sauce Equipment Corner - Handheld Mixers
#19 - There's a Hole in Your Cake
Season 5 - Episode 24 - Aired 6/11/2005
Cakes baked in Bundt pans and tube pans are popular for a variety of reasons. Recipes - Chocolate Sour Cream Bundt Cake - Angel Food Cake Equipment Corner - Bundt Pans
#20 - Bake-Sale Favorites
Season 5 - Episode 22 - Aired 5/28/2005
Every afternoon around three, editors come sniffing around the test kitchen looking for cookies fresh from the oven. Given how many cookies we make, our test cooks appreciate bar cookies. Recipes - Classic Brownies - Congo Bars Equipment Corner - Baking Pans Tasting Lab - Boxed Brownie Mixes
#21 - Ultimate Sticky Buns
Season 5 - Episode 21 - Aired 5/21/2005
Sticky buns are things of breakfast-time debauchery. In bakeries, they are often plate-size buns, warm and glistening, heady with brown sugar and spices. In our opinion, anything less than a great one is not worth its calories. Recipes - Sticky Buns with Pecans Equipment Lab - New-generation Coffee Makers Tasting Lab - Supermarket coffee
#22 - Italian Classics
Season 5 - Episode 18 - Aired 4/30/2005
There seems to be an endless supply of "classic" Italian dishes. Just when we think we've mastered the canon, we realize there are more seminal Italian dishes to learn-recipes as important as pesto, steak fiorentina, or pasta with garlic and oil. Recipes - Pasta all'Amatriciana - Mushroom Risotto Equipment Corner - Rotary cheese graters Tasting Lab - Jarred pasta sauces
#23 - In an Italian-American Kitchen
Season 5 - Episode 17 - Aired 4/23/2005
In the test kitchen, we enjoy authentic Italian dishes such as pasta all'amatriciana (episode 18-Italian Classics) and osso buco and polenta (episode 19-Winter Supper). But we also like to prepare Italian-American dishes. Recipes - Eggplant Parmesan - Pasta with Chicken and Brocoli
#24 - A Passage to India
Season 5 - Episode 15 - Aired 4/9/2005
Indian food has a reputation for being spicy (most of it is not) and hard to prepare at home (tell that to one billion Indians). However, it is true that many recipes require a long list of spices and other ingredients. Recipes - Chicken Biryani - Mulligatawny Soup Tasting Lab - Curry powder
#25 - Grill-Roasted Beef Tenderloin
Season 5 - Episode 11 - Aired 3/12/2005
We don’t part easily with money, but we will on occasion break the bank and buy a beef tenderloin. The tender, buttery interior is the big draw, and the combination of a healthy dose of seasoning and the flavor from the charcoal grill is a perfect solution to a rather mild-tasting (boring) piece of meat. Recipes - Grill-Roasted Beef Tenderloin - Salsa Verde - Broiled Asparagus Equipment Corner - Kitchen gadgets