I know that Alton and Bobby and Giada provide most of the grist for the mill that is TVFF, but regulars here know that one of my favorite shows is the decidedly gimmick- and glitz-free PBS offering, America’s Test Kitchen. In light of my recent discussion regarding the need for more technique on food television, this is a show that exemplifies the best of chop-and-drop programming.
Even though I’m more than happy to drop in on any episode of ATK, even ones I’ve already seen, it’s good to hear that we can expect new episodes starting in January, and a new series called America's Test Kitchen: Cook's Country beginning of next year.
America's Test Kitchen is the most-watched cooking show on public television, attracting 3 million viewers per week. The 8th season of America's Test Kitchen starts in January 2008. The same folks behind America's Test Kitchen are also cooking up a brand-new show, America's Test Kitchen: Cook's Country, which is filmed in a Vermont farmhouse and relies on the practical, no-nonsense food that has made Cook's Country magazine so successful. The show features 13 episodes that were taped in Vermont from September 21 to October 5, 2007. It will air on public television stations beginning in July 2008.
What makes it so good? It’s not just that they actually show exactly how to do nearly every step of the recipe. What really sets them apart is the fact that they’ll often comment on the rationale for doing something in a certain way and why they didn’t do it some other way. This feature is a result of their oft-stated methodology, which includes repeated testing of recipes to determine how to achieve the absolute best results in the home kitchen.
Do you end up with a little bit of a "least common denominator" with this? Sure, but it also ensures that even a knucklehead like me can get it right.
Labels: America's Test Kitchen