America's Test Kitchen Season 14 Episode 8 Classic Italian Fare

In season 14, episode 8 of America's Test Kitchen, viewers are transported to Italy with a focus on classic Italian fare. The episode begins with a lesson in making the perfect pizza dough, with an emphasis on achieving the elusive combination of a crispy crust and tender interior.

Next, the hosts tackle the classic dish of pasta carbonara, discussing the pros and cons of using pancetta versus guanciale and the importance of using the right amount of egg yolks to create a rich, creamy sauce.

Moving on to the main course, the episode features a recipe for veal saltimbocca, a staple of Italian cuisine. The hosts offer tips on choosing the right cut of meat and the best way to pound it thin to ensure even cooking. They also discuss the ideal pairing for this dish, suggesting a full-bodied red wine.

For dessert, viewers are treated to a lesson in making the perfect cannoli, with the hosts exploring different recipes for the filling ranging from traditional ricotta to a lighter, creamier version using mascarpone cheese.

Throughout the episode, the hosts offer valuable tips and tricks for achieving perfect results, such as the importance of salting pasta water, using a thermometer to ensure the proper frying temperature for cannoli shells, and how to prevent pizza dough from sticking to the peel.

Overall, this episode of America's Test Kitchen provides a comprehensive and educational guide to classic Italian cooking, empowering viewers to recreate these beloved dishes in their own homes.