America's Test Kitchen Season 13 Episode 26 Sunday Brunch

In this episode of America's Test Kitchen, season 13 episode 26, titled "Sunday Brunch," the chefs take on the challenge of creating the perfect brunch menu for a leisurely Sunday morning.

The episode starts off with an analysis of a classic brunch dish: Eggs Benedict. The hosts dive into the details of what makes a perfectly poached egg and how to create a foolproof Hollandaise sauce. They also explore different variations of the dish, such as swapping out the Canadian bacon for smoked salmon or adding avocado to the mix.

Next up, the chefs tackle the ultimate brunch beverage: the Bloody Mary. They experiment with different types of tomato juice, spices, and garnishes, and even try adding unlikely ingredients such as clam juice and beef broth.

For the main course portion of the brunch menu, the hosts explore two classic dishes: quiche and french toast. They experiment with different crusts and filling combinations for the quiche, such as bacon and gruyere, and also offer a gluten-free option using a potato crust.

In the French toast segment, the chefs share tips for achieving the perfect custard-to-bread ratio and explore different flavor combinations such as cinnamon and sugar, lemon and blueberry, and even savory options like cheesy spinach.

To round out the brunch menu, the hosts also offer up a variety of side dishes including hash browns, bacon, and fruit salad.

Throughout the episode, the chefs share their expert tips and tricks for achieving the perfect Sunday brunch, offering everything from make-ahead suggestions to presentation ideas.

Whether you're hosting a casual brunch with friends or celebrating a special occasion, this episode of America's Test Kitchen has all the tips and tricks you need to create a memorable and delicious Sunday brunch.