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00:26To be continued...
00:37Today on America's Test Kitchen, Dan makes Bridget tonkatsu, Jack challenges Julia to
00:44a tasting of Japanese rice, and Lon makes Julia Japanese curry rice with chicken.
00:50It's all coming up right here on America's Test Kitchen.
01:03What's got two thumbs and loves a fried pork cutlet?
01:07This girl.
01:09And so does the world.
01:10You've got Iowa skinnies here in the States.
01:12You've got, of course, Germany.
01:14They've got schnitzel.
01:15And in Japan, might be my favorite, tonkatsu.
01:19Dan's here, and he's going to show us how to make this great dish.
01:22So tonkatsu is part of this Japanese concept of yoshoku, which is Japanese-influenced Western
01:28cuisine.
01:29Tonkatsu actually gets its origin from a restaurant back in 1899 in the Ginza district
01:34of Tokyo, and it's a riff on a French veal cutlet.
01:37Makes sense.
01:38Yes.
01:39But so we're going to do something very, very different than veal here today.
01:41We're going to use pork, but we're going to start with cabbage.
01:44So when you get tonkatsu, it's very rich.
01:46It's fried.
01:47It's super, super umami and fabulous.
01:50And the cabbage is really going to cut that.
01:51So we're going to start and do some shredded cabbage here.
01:54So I have a whole head of green cabbage.
01:56We're not going to use it all.
01:56We need about two cups of shredded cabbage.
01:58And just go as fine as I can.
02:01Okay.
02:01So I'm going to transfer this over to our salad spinner here.
02:05So cabbage is already crispy, but we want it to be really crispy for this recipe.
02:09Super refreshing.
02:09So I have some ice in the bottom of this salad spinner, and I'm going to add water just to
02:13cover the cabbage.
02:14All right.
02:17That looks good.
02:18So the reason this works so well is vegetables are crispy because they contain lots of water.
02:22And that water makes the cells really firm and nice and crispy to bite through.
02:26It's known as turgor pressure.
02:27And so what this is going to do is infuse it with lots of cold water.
02:30So the cabbage, which starts nice and crispy, is going to get extra crispy.
02:34We're going to let this sit for about 10 minutes.
02:35All right.
02:36That's 10 minutes.
02:37So now, because the ice was left in the bottom and not in here, it's very easy to separate it.
02:42Smart.
02:43Dump that.
02:44And we'll give it a nice spin to get that water off.
02:48So you can see how much water we got off.
02:50That's significant.
02:53All right.
02:53We're going to pop this in the fridge.
02:54And you can do this about three hours in advance.
02:56And then we can move on to the pork.
02:58Great.
02:59Bridget, it is time for cutlet class.
03:01Thank goodness.
03:01So no matter where the cutlet comes from, for the most part, you're using what we call a standard breading
03:06procedure.
03:07It is just the standard way to go, and there's good reason for it.
03:09So we're going to set that up here.
03:11I have a quarter of a cup of all-purpose flour.
03:13This is our first sort of dust coat.
03:15It's going to absorb moisture from the meat, and it's going to make a nice surface for the egg to
03:19adhere to.
03:20So we've got two eggs here, which I'm going to beat until we have a nice even color.
03:24So no streaks.
03:25So no streaks.
03:26And eggs really are the glue in the standard breading procedure.
03:30And then finally, we have our breadcrumbs.
03:32So we are using panko, which is Japanese breadcrumbs.
03:35Look through the little window on the bag and look for the biggest flakes you can find.
03:39If you can find something like this, it's just going to be a crunchier, really nice cutlet.
03:42So I have two and a half cups in this 13 by 9.
03:45So it's time for the pork.
03:46I have four six-ounce center-cut pork chops.
03:48They're about three-quarters of an inch thick.
03:50So we're going to do a tiny bit of prep.
03:51There's a really cool technique here that Japanese chefs use that we were just blown away by.
03:56So it's taking a paring knife like this, and you go in at about a 45-degree angle, make a
04:00quarter-inch slit.
04:01You're pushing down to the cutting board.
04:02And you just repeat that around the entire connective tissue.
04:06And what it does is it prevents buckling.
04:09Beautiful.
04:10All right, so we're going to do about a teaspoon of kosher salt, which I'll use across all four of
04:14them.
04:14Okay.
04:15Our next step is to get into the flour here, so our sort of dust coat.
04:19I like to cover both sides really nicely, then just give it a little pat and get the excess off.
04:25We're going to do this step for all of them first.
04:27I have them back over here, and now we can go into our egg and our panko.
04:31So what I do is designate one hand as my kind of wet egg hand and the other for the
04:35panko, and that really does help.
04:37By the time you're done, the cutlets are breaded, but you're not.
04:39We're going to go into the egg here.
04:41And same thing, I want to get really good coverage and then let it drip off.
04:45This is going to give us a really thin coating.
04:47We just want it to act as glue.
04:49We're not trying to, you know, have a big eggy layer.
04:51And then I'm going to go right into the panko.
04:53Now, egg hand stays over here.
04:55And what this nice layering over here does, it gives me a lot of room to operate, but I can
04:59take this panko over here, put it on top, and really press it in.
05:04Really pack it on.
05:05Give it a flip.
05:06Do the same on this side.
05:08So these look fabulous.
05:09I'm going to get cleaned up.
05:10We're going to get ready to cook them off.
05:12So tonkatsu is often deep fried in restaurants.
05:15We want to use a lot less oil, and shallow frying works just as well.
05:19So I've got three quarters of a cup of oil here, just a neutral vegetable oil, and my 12-inch
05:24cast iron.
05:25And I have it about 340 degrees, which is perfect.
05:29So we want just a gentle sound when that goes in.
05:33Perfect music.
05:35Oh, so good.
05:36So we're going to cook this for about four minutes a side.
05:38And we're not going to flip frequently, but we are often going to check underneath here and really allow steam
05:44to escape, water to escape, so we'll get even browning along the bottom.
05:47So we'll take about four minutes here, and then we'll flip.
05:49All right.
05:50So it's been about four minutes.
05:51I've been moving them around to keep them browning beautifully on the bottom.
05:56That's perfection.
05:57Oh, it's all right?
05:57Yeah.
05:58Beautiful.
05:59Okay, so we'll repeat on this side another four minutes.
06:01And once again, I'll be lifting and releasing that steam.
06:05Okay.
06:06While they're finishing on this side, I want to explain over here, we're going to rest them and actually lean
06:10them up against this loaf pan.
06:11And it's a really, really cool technique, because if you think about it, anytime you rest food, even if it's
06:15on a wire rack, the moisture coming out of the food sogs out whatever is at the bottom.
06:19Gravity pulls it down there.
06:20And so by standing them up here, the liquid's going to drive down really just to one of the edges.
06:25So we might sog that out a little bit, but it'll keep the big, flat sides really, really crispy.
06:29All right.
06:30Let's take a look.
06:32Oh, that is beautiful.
06:33Fantastic.
06:34All right, so we're going to get them out.
06:35I'm going to prop them, as I mentioned, right up against that pan.
06:39I love that innovation there.
06:40So great.
06:41We're going to let them rest for just five minutes, and then we'll get our cabbage out, and it's time
06:44to dig in.
06:45Perfect.
06:46These have rested for five minutes, and I'm going to cut them up for us.
06:50Mmm.
06:51Ooh, that sounds good.
06:53Looking for half-inch thick slices.
06:55Ooh, so juicy.
06:57I can already tell.
06:58Good grief.
07:01All right, so some of our super crispy, refreshed, thinly sliced cabbage.
07:06And we've got some steamed short-grain rice, a little wasabi, and then we have our bulldog.
07:11So this is a name brand of a really great condiment that started in the early 1900s.
07:16It's got Worcestershire sauce, a little bit of ketchup-y vibes to it, super savory.
07:20You can obviously buy it at the store.
07:22This is our homemade version that you can get on our site.
07:23Okay.
07:24Look at that.
07:26Beautiful pork juiciness.
07:28Mmm.
07:29Gorgeous.
07:35That is impossibly crispy.
07:37It's really beautiful.
07:38We were able to pack on that nice flaky panko, and I feel like that makes all of the difference.
07:43And this is really nice pork.
07:44It's got lots of richness.
07:46You saw that marbling in there.
07:47Got to try it with the bulldog sauce.
07:49I'm going to do two.
07:53Mmm.
07:55A little spice in there.
07:56Mm-hmm.
07:56Like warm spices.
07:58Gorgeous.
07:58I'm going to also try some lemon on it.
08:00All right.
08:00And I'm going to be just like Dan, so I'm going to try some lemon on it.
08:04Sometimes simple is the best.
08:05Mmm.
08:06And that acidity is so key, whether it's in the bulldog sauce or the lemon.
08:09Let's get some of this cabbage.
08:13It's like the texture of a pickle without the pickle.
08:16That's right.
08:16Yeah.
08:17This was spectacular.
08:19Definitely going to make it at home, so thanks.
08:20You're welcome.
08:21Well, if you want to make this beautiful dish at home, it starts by making quarter-inch
08:25slits around the fat cap of thin-cut boneless loin chops, lift the breaded chops while frying
08:31to release trapped steam and moisture, and then lean the chops against an overturned loaf
08:36pan to maximize that crispy surface.
08:39So from America's Test Kitchen, the pinnacle of fried pork chops, tonkatsu.
08:45Yeah, I'm loving this.
08:47So good.
08:53Rice is essential in many cuisines around the world, and depending on its variety, the
08:59flavor, texture, and appearance can vary dramatically.
09:02Today, Jack's here to tell us more about Japanese rice.
09:05Yeah, this is really interesting.
09:08So, you know, sometimes it's labeled sushi rice, and of course it's used in sushi, but
09:13it's used as the table rice with everything you eat.
09:16And so some of these rices are actually now grown in Japan and imported to the U.S., but
09:21there's a long tradition of these short and medium-grain rices being grown in California,
09:26and that's where the rest of them are from.
09:27So we're tasting three different varieties.
09:29We're tasting white rice, brown rice, and then we're tasting a sweet rice, a multi-goumet.
09:35It's just really got a sort of different flavor than the other rices.
09:38What are you getting there with this one?
09:40I'm wondering, I don't know a lot about sweet rice, but this has a sweet flavor and a really
09:45chewy, gummy-but-in-a-lovely-way texture, which is what I would assume sweet rice would
09:51taste like.
09:51Yeah.
09:51So some of the sweet rices are a little bit more floral.
09:54This is obviously brown rice.
09:55One of the interesting things we learned is in Japan, they're often milling different
10:00amounts of the bran off, so it's not sort of a binary of white or brown, which is really
10:06creating a wide range.
10:08We tasted 19 different things.
10:09There were so many, we couldn't get them all on the table.
10:12That's a lot of rice.
10:13I'm not a big fan of brown rice, even though I like it for its health benefits, but the
10:17flavor of this is more toasty, grassy, but it doesn't have that overwhelmingly germy
10:22flavor, that slightly sour flavor.
10:24It doesn't have that.
10:25Yeah.
10:25I really feel like these are more malty and caramelly, in general, just delicious.
10:30So we found the Japanese imported rices are delicious.
10:34They're going to be about twice the price of the American grown.
10:37Okay.
10:37The American grown has a long tradition.
10:39So it started back actually in the 1940s with cow rose, which is probably the sort of main
10:44variety.
10:44But from then, there's been a lot of breeding, different varieties that have been introduced
10:49over the ensuing decades.
10:51And so you get a lot of wonderful choices from California.
10:54This is delicious.
10:55It's very plain.
10:56I could picture this going with any sort of cuisine, whether it was South American, Indian,
11:01Chinese.
11:01You do want to rinse the rices so that they're not too much starch on them, but they're supposed
11:06to be a little starchy so that they stick together so you can pick them up with chopsticks.
11:11This is buttery.
11:12I really like this.
11:14So do you have a favorite here on the table?
11:16No, I like them all.
11:18You're taking all of this home?
11:20Well, this is new to me, this sweet rice.
11:23Yeah, so that is the Mochi Gourmet.
11:25So that is actually a California brand.
11:27But it's got a lovely texture to it.
11:29It's a little stickier than the rest so that it will stick together to be able to wrap with
11:34seaweed and other things.
11:36Yeah.
11:36And this one, so that's my new favorite.
11:38But this is my second favorite close because, again, it's new to me.
11:41And I can imagine it going really nicely with grilled vegetables with a vinaigrette,
11:45just bringing out those flavors.
11:46This brown rice is from California.
11:48And it's just got a lovely, subtle, slightly woodsy, not overly aggressive flavor.
11:54This one?
11:55This is another California rice.
11:57It's from a place called Kota Farms, which is maybe the best known of all the growers.
12:01This is kokuho rose.
12:03And it just has a lovely, gentle flavor.
12:06It's a little bit sweet, but it's not as sweet as the sweet rice.
12:09Right.
12:10And the last one is the Japanese rice that I wanted you.
12:13So this is twice the price of everything on the table.
12:15You can taste it.
12:16You really like this rice?
12:17I do.
12:17It just has a deeper flavor.
12:20Buttery comes to mind.
12:22Just richer.
12:23So the company that makes this rice is Hokkaido Yume Pierika.
12:27And it's just a delicious rice.
12:29Well, I'm glad that you had fun tasting these rices.
12:32And it's really encouraged people to seek these out.
12:35They're in your supermarket.
12:36They're certainly at any Asian grocery stores.
12:39And there's a wonderful world of Japanese rices out there.
12:47Today, you'll find curry dishes all over Japan.
12:50But that hasn't always been the case.
12:52If you go back just 200 years or so, you'll see that the spices used in curry, like turmeric and
12:57cinnamon, were used primarily for medicinal purposes.
13:00It wasn't until the mid to late 1800s when Japan opened its borders that curry became very popular.
13:07And now it's a part of the national cuisine.
13:09And today, Lana is going to show us how to make a traditional Japanese curry with chicken.
13:13Julia, this dish is so tasty and it's so easy.
13:16And the reason it's easy is most people will use something like this.
13:20It's a commercial curry rubric, and you make stew of some sort with some meat and vegetables, whatever you've got
13:27on hand.
13:28Drop one of these in.
13:29It thickens the sauce, flavors it beautifully, and it makes dinner really simple.
13:34It's like an instant sauce.
13:35Yeah, pretty much.
13:36Except we're not going to use this.
13:38We're going to make our own because that gives us the chance to customize the flavors and there are no
13:42additives.
13:43We know everything that's going in.
13:44Aha!
13:45Yeah.
13:45So let's start with the curry.
13:47Here you go.
13:48One and a half teaspoons of coriander.
13:50And we're just going to put everything right into a bowl.
13:53One and a half teaspoons of ground ginger.
13:55And you'll have most of these spices.
13:57There are a couple you might have to go and purchase.
14:00Totally worth it.
14:01That's the fun part.
14:02One and a half teaspoons of turmeric.
14:04And then half a teaspoon of ground fenugreek.
14:08Half a teaspoon of ground fennel.
14:11And a half a teaspoon of cinnamon.
14:13Now, these spices I have in here, they're in pretty much every curry formulation you'll see.
14:19They kind of form the base of the curry and give it its Japanese identity almost.
14:23The rest of the ingredients are kind of my personalizations of this.
14:27Oh, cool.
14:28And they can be broken down into kind of two broad categories.
14:30There's kind of the deep, heavy, earthy spices and the lighter top notes.
14:34You're building a symphony in a bowl.
14:36Yeah.
14:37So first up, I've got a half a teaspoon of cumin.
14:40Half a teaspoon of garlic powder.
14:44And a quarter teaspoon of brown mustard.
14:47Last up, the top notes.
14:49This is a half a teaspoon of cardamom.
14:53And a quarter teaspoon of pepper.
14:55Ah.
14:56Just for a little heat.
14:58Finally, just to sweeten everything, one and a half teaspoons of sugar.
15:02And so we'll just whisk this together, make sure there are no lumps.
15:05This is our curry spice mix.
15:07Let's get on to the second half of that brick.
15:09It's the roux.
15:10I've got eight tablespoons of unsalted butter in a 10-inch skillet.
15:14And that butter just melts over low heat.
15:16Really simple.
15:17I'll add two-thirds of a cup of all-purpose flour.
15:20I just want to sprinkle it right over the top.
15:22It's going to be a nice thick sauce.
15:24We're going to just whisk this constantly.
15:26It doesn't have to be fast.
15:27You just want to keep it moving so that nothing chars.
15:29I'm going to cook this until it's pale golden brown over medium heat.
15:32And that's going to take three to four minutes.
15:36So, Julia, this is kind of what we're looking for.
15:38It looks almost like tahini.
15:40Yes.
15:41Yeah, so I'm going to shut the heat off so that it doesn't continue to cook too much.
15:45I want to make sure I don't overcook the roux because then it won't have the thickening power I'm after.
15:50You can just smell the flour started toast.
15:53Yeah, well, smell those.
15:55The spices go right in.
15:57And we'll give it a whisk.
16:00So, one last ingredient that goes in here.
16:02I've got a tablespoon of white miso.
16:05This is just going to bring a little extra umami and some salt to this.
16:08So, I'm going to whisk in that miso.
16:10Make sure that it's well combined.
16:13And it'll be lumpy.
16:14That's perfectly normal.
16:16This is ready to go.
16:17I'm just going to grab a loaf pan.
16:18The size doesn't matter.
16:19What I want is to make sure that I can divide it in half evenly.
16:23Very cool.
16:24You're making your own brick.
16:25I am making my own curry brick.
16:27So, we'll just get all of this goodness right in the pan.
16:31So, I'm going to pop this in the fridge so that it can fully set up and then we'll move
16:37on.
16:37Okay.
16:38It's been 30 minutes.
16:39You can see this is fully set.
16:41I'm just going to run a paring knife around the edges and this should just pop right out.
16:50So, this is enough to make two batches of curry.
16:53I'm just going to divide this block in half.
16:56And we'll use this one for us.
16:59This other one, I'm just going to wrap and pop in the fridge for the next batch I bake.
17:06All right, Julia.
17:07We're going to start making the actual curry rice now.
17:09And this curry is so quick to make, we actually need to make the rice first.
17:13Okay.
17:14So, I'm going to use a rice cooker here.
17:16And I've got one and a third cups of Japanese short grain rice.
17:19I've washed it to get rid of all the starches on the outside so that it cooks up nice and
17:24fluffy.
17:24It's drained and it'll just go right into this cooker.
17:29And then to cook this rice, I'm going to need one and two-thirds cups of water.
17:34So, this will go on and I'll hit start.
17:37Now we can start our curry.
17:39I've got one pound of boneless, skinless chicken thighs here.
17:42I've cut them up into one-inch pieces.
17:45And I'm just going to season with one teaspoon of kosher salt.
17:47It's going to go right in.
17:48Then I'll give it a quick stir to make sure it's well distributed.
17:53Cool.
17:54That's it.
17:55And then we can start cooking.
17:57This is a medium saucepan and I've got a tablespoon of vegetable oil.
18:01We'll go right in.
18:02We'll heat this oil over medium heat until it starts to shimmer.
18:06I've got one chopped onion in here and a quarter teaspoon of kosher salt.
18:11And we'll just let this go until the onion's brown.
18:14It's going to take about eight minutes.
18:16We want to stir frequently as this cooks.
18:19All right, Julia, it's been eight minutes.
18:21You can see these are browned and there's some nice fond developing on the bottom of that pot in the
18:25corners.
18:25Time to get the rest of the aromatics in.
18:27I've got two and a half teaspoons of grated ginger and one clove of minced garlic.
18:33And this just goes in and we just let it go until it's fragrant.
18:36It takes 30 seconds.
18:38Okay, so that's looking great.
18:40Now we can add our chicken.
18:43And this is just going to go right in.
18:44I'm going to cook it until it's no longer pink.
18:48Here we go.
18:49No longer pink.
18:50So I've got two carrots here.
18:52They've been cut into half-inch pieces.
18:54Next up, I've got a pound of Yukon gold potatoes.
18:57Peeled, cut into three-quarter-inch pieces.
18:59So quick stir to just mix everything in.
19:01And then we get our liquid.
19:03It is two and two-thirds cups of chicken broth.
19:06Goes right in.
19:08And then I'm just going to crank the heat.
19:10So you can see it's starting to come up to a simmer.
19:12That's all I'm looking for.
19:14I'm going to turn it down because I want this to cook gently.
19:17I don't want those potatoes to just fall apart because they're boiling too hard.
19:21And then we'll let this go for about 20 minutes.
19:23That's how long it's going to take to cook.
19:24The potatoes are tender and we're ready to move on.
19:26I'm going to add our curry brick, finally.
19:29It all just goes right in.
19:31Plop.
19:31Just plop it right in.
19:32You just let it hang out there.
19:34Now it's going to melt slowly as it sits.
19:36I am going to push it down so it's submerged.
19:39And then a couple other sauces just for a seasoning, salt and umami mostly.
19:44I've got two teaspoons of soy sauce and one teaspoon of Worcestershire sauce.
19:50Worcestershire is another one of those British influences you see in a lot of Japanese cuisine.
19:54It's been about a minute that brick is melting down and I just want to give this a stir.
19:59As it dissolves, it's going to cook and flavor and thicken this liquid.
20:05It takes just three minutes of gentle simmering.
20:07You can see that body just appearing as this cooks.
20:11Look at how thick that looks.
20:12Yeah, thanks to the roux.
20:13Exactly.
20:14So let's talk a little bit about the roux because different recipes call for different colors of roux and that
20:20makes a big difference.
20:21When cooking the roux overheat, it transforms in a couple of ways.
20:25Proteins and starch in the butter and flour undergo Maillard reactions, which develop nutty, savory flavors.
20:32The reactions also cause the flour to deepen in color.
20:36When the pale golden roux is cooked with the curry at this stage, the long strands of starch from the
20:41roux tangle and collide with each other,
20:43slowing the flow of the curry and giving it a thick and creamy texture.
20:47If we'd cooked the roux for longer, the color would have gotten darker and the flavor would have deepened,
20:53but the prolonged exposure to heat would have caused the long starch chains in the flour to break into shorter
20:59chains.
21:00When a dark brown roux like this is cooked with the curry, the short starch chains flow past each other
21:06without tangling,
21:07making the curry less viscous.
21:09That's why for a thick and flavorful kare raisu, we cook the roux to a light golden brown.
21:15Julia, check this out.
21:16That is gorgeous.
21:18It is so smooth, perfectly thickened.
21:21And it happened in just minutes, like right before our eyes.
21:24I love this method.
21:25Yeah, so I'm going to give this a quick taste and then adjust the seasoning with salt and pepper.
21:32That's pretty close on the salt, just a little bit here.
21:35I like a lot of pepper.
21:36How do you feel?
21:37Go for it.
21:38Yeah.
21:39Okay, so to serve this, we'll go back to our rice.
21:43Oh, right.
21:43And there's a traditional way this is served.
21:46You would want to see the rice over half of the bowl and the curry on the other half, rather
21:51than ladling it on top.
21:53And then we'll scoot back over here and ladle curry over the other half.
21:58Mmm.
22:00It's such an inviting smell.
22:02It really is.
22:04That's gorgeous.
22:06Right?
22:06So fun.
22:06A couple last things.
22:07Little scallion for just some freshness.
22:10The traditional pickle for karadaisu is called fukujinsuke, and you can buy it commercially.
22:16It comes bright red.
22:17You are not kidding.
22:18It is so red, you can't tell what's what.
22:20Yeah, so what you're going to find in there usually is daikon, cucumber, eggplant, and lotus root.
22:27Oh, interesting.
22:28Yeah, it's a fun mix of textures and flavors.
22:30You could also make your own.
22:32It won't be the same color, but, you know, it also won't be the same color.
22:35Yeah, and you can find that recipe on our website.
22:37Yeah, so what do you want to go with?
22:39Oh, I'm going with homemade.
22:40Me too.
22:41Up to you how much you feel like using and which pieces.
22:45I'm going right for the sauce.
22:46I'm going to try some chicken.
22:52Mmm.
22:54That is so much better than the store-bought curry bricks.
22:57There's such depth of flavor, and the texture of the sauce is perfection.
23:03I'm going to grab a little pickle.
23:04Try that pickle?
23:05Mm-hmm.
23:08That's delicious.
23:09With the pickles, it just adds that little bit of acidity as a balance for the rich curry.
23:14Mm-hmm.
23:14The curry making requires a handful of ingredients, but once you've got them, this could be dinner once a week,
23:20and it's no time.
23:22This is incredible.
23:23Thank you, Lon.
23:24Oh, thank you.
23:24If you want to make this traditional Japanese curry, start by making a flavorful curry roux brick.
23:31Simmer chicken thighs and vegetables in broth, then stir in the curry roux at the end to turn the broth
23:38into a sauce.
23:39From America's Test Kitchen, Lon's recipe for a fast and flavorful curry rice soup.
23:45You can get this recipe and all the recipes from this season, along with select episodes and our product reviews
23:51at our website, americastestkitchen.com slash TV.
23:56This is awesome.
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