Summary of How to Make a Hearty New England Chowder and Salad | America's Test Kitchen Full Episode (S23 E20)

In this episode of "America's Test Kitchen," the hosts demonstrate how to prepare a classic New England Fish Chowder and a hearty salad.

New England Fish Chowder

Keith explains the origins of New England Fish Chowder, which was initially a simple dish made by sailors. He aims to create a lighter version that emphasizes the flavor of the fish rather than overwhelming it with richness. The cooking process begins with sautéing onions and salt pork in butter, followed by adding water to create a broth. Keith uses cod to infuse flavor into the broth without cooking it too much, allowing the fish to steep off heat. After cooking Yukon gold potatoes in the broth, he introduces milk and cornstarch to thicken it before gently adding the fish back in for a final cook. The chowder is seasoned and garnished with chives before serving, resulting in a clean, flavorful dish.

Knife Segment

Adam introduces the nakiri knife, a Japanese vegetable knife known for its precision and suitability for slicing vegetables. He discusses the differences in blade thickness and weight among various nakiri knives, highlighting the best options for home cooks. The winning knife is the Masamoto Sohonten Wa-Nakiri, while a more affordable option is the Masutani VG1 nakiri.

Tiny Kitchen Tools

Lisa showcases several mini kitchen tools ideal for small tasks. She reviews mini whisks, bar boards, and strainers, recommending specific brands that excelled in testing for their design and functionality.

Hearty Green Salad

Dan prepares a substantial salad that includes pickled cauliflower, chickpeas, and seared halloumi cheese. He demonstrates a quick pickling technique for the cauliflower and emphasizes using a mix of greens for flavor complexity. The salad dressing combines pickling liquid with yogurt and tahini, enhancing the overall taste. The final dish is visually appealing and packed with flavor, showcasing how to make a salad that feels like a complete meal.

The episode concludes with a reminder to visit the America's Test Kitchen website for recipes and product reviews.

Speakers

Notable Quotes

— 07:11 — « It's a wicked good chowder. »
— 23:25 — « It's the salad that never ends, and you're thankful for that. »
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