“America’s Test Kitchen” continues its methodical march through the culinary world this Saturday, turning its rigorous attention to breakfast, specifically dishes with a French inflection. Forget improvisation; this is about precision, testing, and finding the most reliable way for home cooks to achieve classic results. If you want perfectly engineered Liège Waffles, this is probably your best bet.
Test Cook Keith Dresser takes host Julia Collin Davison through the paces of making those dense, sugar-studded Belgian (by way of France, apparently) waffles. Expect detailed explanations of yeast activation, pearl sugar incorporation, and achieving the ideal texture. Later, Test Cook Erica Turner tackles Crêpes with Berries and Apricot Beurre Monté for host Bridget Lancaster. This segment will likely involve mastering the thin batter, the perfect pan temperature, and that all-important wrist flip, along with creating a complementary sauce.
In between the hands-on cooking, tasting expert Jack Bishop provides a comparative analysis of boxed brownie mixes. It’s a typical ATK segment – slightly dry, perhaps, but genuinely useful for anyone tackling the supermarket baking aisle. They’ll break down the science of why certain mixes work better than others, offering practical advice based on their extensive testing. It’s breakfast, elevated through careful technique and exhaustive research, served up with dependable instructions. No surprises, just solid recipes.
“America’s Test Kitchen” airs Saturday, April 12, check local listings for specific PBS air times, generally around 2:30 PM.
