Ep 1. Meat and Potatoes à la Francaise

In season 13 episode 1 of America's Test Kitchen, titled "Meat and Potatoes à la Francaise," the team sets out to perfect classic French dishes featuring meat and potatoes.

In the first segment, host Bridget Lancaster takes on a classic French bistro staple, steak frites. The challenge is to create a steak that is tender and flavorful, paired with the perfect crispy fries. Bridget and the test kitchen team experiment with different cuts of meat, cooking techniques, and seasoning to find the ultimate combination. Along the way, they share tips on how to get the most out of your meat, including the importance of letting it rest before slicing.

Next up, test cook Julia Collin Davison tackles another French classic, potato gratin. The challenge here is to create a dish that is creamy and rich without being too heavy or greasy. Julia experiments with different types of potatoes, cheese, and cream ratios until she finally hits upon a recipe that will be sure to impress.

Then, it's back to Bridget as she takes on a beloved French comfort food, beef bourguignon. This hearty stew boasts a rich, flavorful sauce that takes time and technique to get just right. Bridget shares her tips for browning the beef, building flavors with red wine and broth, and slow-cooking until the meat is melt-in-your-mouth tender.

Finally, it's time for a sweet finish with pastry chef Erin McMurrer. She tackles the classic French dessert, tarte tatin, which features caramelized apples atop a buttery puff pastry crust. Erin shows viewers how to get the perfect balance of sweetness and acidity in the apples and shares tips for achieving a perfectly flaky crust.

Throughout the episode, the America's Test Kitchen team shares their tested and perfected recipes, along with their signature scientific approach to cooking. Viewers will learn valuable techniques and tips that they can apply to their own cooking, whether they're looking to master French cuisine or simply improve their meat and potato game.