America's Test Kitchen Season 10 Meat and Potatoes for Company 2010
7/10 by 9 users
Roast Beef Tenderloin -The classic approach to roasting this prime cut sacrifices juiciness for crust. Why settle for anything less than perfection? French Mashed Potatoes - French cookery’s intensely rich, cheesy take on mashed potatoes flouts the rules. To Americanize the dish, we ignored a few more. Vive la résistance! Equipment - Slicing Knives
- Released: 2010-02-20
- Runtime: 25 minutes
- Genre: Documentary
- Stars: Julia Collin Davison, Bridget Lancaster
- Director:
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1. Triple-Chocolate Mousse Cake 2010-01-02
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2. Chicken Classics, Reinvented 2010-01-09
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3. Best Weekend Breakfast 2010-01-16
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4. Classic Beef Braises 2010-01-23
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5. Two Ways with Pork 2010-01-30
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6. The Cookie Jar 2010-02-06
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7. Saucy Italian Favorites 2010-02-13
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8. Meat and Potatoes for Company 2010-02-20
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9. Rolls and Loaves 2010-02-27
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10. Egg Dishes With an Accent 2010-03-06
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11. Sensation Skillet Recipes 2010-03-13
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12. An Austrian Supper 2010-03-20
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13. Who Wants Pasta? 2010-03-27
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14. An Old-Fashioned Thanksgiving 2010-04-03
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15. Coconut Layer Cake 2010-04-10
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16. Salmon—Indoors and Out 2010-04-17
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17. Italian Bread and Sauce 2010-04-24
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18. Great Glazed Chicken 2010-05-01
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19. Chicken and Rice—Indian-Style 2010-05-08
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20. All-Time Cookie Favorites 2010-05-15
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21. South-of-the-Border Supper 2010-05-22
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22. Best Burgers and Fries 2010-05-29
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23. The Italian Grill 2010-06-05
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24. Classic Asian Appetizers 2010-06-12
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25. Turkey on the Grill 2010-06-19
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26. Old-Fashioned Fruit Desserts 2010-06-26
