America's Test Kitchen Season 14 Episode 6 From an Italian Bakery

From an Italian Bakery is the sixth episode of the fourteenth season of America's Test Kitchen. In this episode, the hosts and chefs are all about the flavors and techniques of Italian baking.

The episode starts off with Julia Collin Davison and Bridget Lancaster making a sweet focaccia with grapes and rosemary. They walk the viewers through the entire process in detail, showing how to make the dough, how to let it rise, and how to add the toppings. They also give tips on how to get the best results, such as using the right flour and keeping the dough at the right temperature.

Next up is a segment on biscotti, those crispy, twice-baked cookies that are perfect for dipping in coffee or tea. The hosts talk about the history of biscotti and why they are so popular in Italy, then show how to make a classic almond biscotti as well as a chocolate-hazelnut version. Viewers will learn how to shape the dough, how to slice them, and how to get that perfect crunch.

The third segment is all about pizza, with a focus on the crust. The chefs explore the differences between Neapolitan-style and Roman-style pizzas, and show how to make both at home. They also share tips on how to get that coveted crispiness in the crust, including how to use a pizza stone or steel and how to properly preheat the oven.

After pizza, it's time for cannoli. The hosts visit an Italian bakery in Boston to see how these classic pastries are made, then head back to the kitchen to make their own version. They show how to make the shells, how to fill them with sweet ricotta cream, and how to decorate them with pistachios and chocolate.

The final segment of the episode is all about sfogliatelle, a pastry that is a bit more challenging to make than the others. The hosts explain how the pastry gets its signature flaky layers, then show how to make the dough and shape it into the iconic shell shape. They also give tips on how to get the filling just right, with a creamy mixture of ricotta, semolina, and citrus.

Throughout the episode, the hosts and chefs provide plenty of tips and tricks for Italian baking, including how to adjust for high altitude, how to use a pastry scraper, and how to get the best flavor from your ingredients. They also provide some historical and cultural context for each dish, making it a great episode for foodies and Italophiles alike.

Overall, From an Italian Bakery is a delightful episode of America's Test Kitchen, full of delicious food and culinary expertise. Whether you're an experienced baker or just starting out, you're sure to learn something new and come away inspired to try your hand at some Italian goodies.