America’s Test Kitchen takes a culinary trip to Germany in this week’s episode, tackling a trio of classic dishes guaranteed to tantalize taste buds. Hosts Bridget Lancaster and Julia Collin Davison will demystify the art of Laugenbrezeln (German lye pretzels), while tasting expert Jack Bishop guides Bridget through a sampling of artisanal American cheddar. And because no trip to a biergarten is complete without them, the team will also demonstrate their take on beer-battered onion rings with a spicy jalapeño dipping sauce.
Filmed near Boston in a fully functional test kitchen, America’s Test Kitchen brings a scientific rigor to home cooking. The show, affiliated with Cook’s Illustrated magazine, features a team of test cooks, editors, food scientists, and tasters who meticulously develop and refine recipes. Their goal is to provide home cooks with foolproof methods for achieving culinary success.
This German-themed episode exemplifies the show’s approach, breaking down seemingly complicated dishes into manageable steps. From the precise alkali bath required for authentic lye pretzels to the ideal beer batter for crispy onion rings, America’s Test Kitchen leaves no detail unexamined. The show provides not just recipes, but an understanding of the underlying principles that make them work.
Whether you’re a seasoned chef or a kitchen novice, this episode of America’s Test Kitchen looks to offer valuable insights into German cuisine.
America’s Test Kitchen airs Saturdays at 2:30 p.m. ET on PBS.