America's Test Kitchen Season 16 Episode 8 Why Not Add Wine?

In season 16 episode 8 of America's Test Kitchen, titled "Why Not Add Wine?," the show's expert hosts explore the addition of wine in various recipes to enhance flavors and bring out new dimensions in classic dishes. With wine being a staple in many culinary traditions, the team takes on the challenge of studying the science and techniques of cooking with wine, while providing some practical pointers for home cooks.

The episode opens with host Bridget Lancaster delving into the basics of cooking with wine, discussing factors such as acidity, sweetness, alcohol content, and tannins that can affect the outcome of a dish. She then shows the viewers how to make a delicious and easy weeknight meal: red wine-braised chicken thighs. Using affordable ingredients and a Dutch oven, Bridget shares her tips on how to properly sauté the chicken, incorporate wine, and create a flavorful sauce that pairs well with fingerling potatoes.

Next, chef and resident wine expert Jack Bishop joins host Julia Collin Davison to talk about the importance of pairing wine and food, and how to choose the right type of wine for a dish. They conduct a taste test, using a Rosé wine to determine which snack is the best companion: cheese, pretzels, or nuts. The results may surprise some viewers, but Jack explains the key principles for selecting wine pairings that match the intensity, acidity, sweetness, and texture of the food being served.

The episode then moves on to testing recipes with wine in a variety of applications, including stews, pasta sauces, meat dishes, and desserts. The ATK crew experiments with different types of wines, such as dry white wine, sweet red wine, and fortified wine, to see how they interact with ingredients like beef, mushrooms, or chocolate. Along the way, they share useful insights into the chemistry of cooking with wine, such as how to reduce alcohol content, balance acidity, or prevent wine from overpowering other flavors.

One highlight of the show is the taste test segment, in which the hosts compare store-bought wine vinegars to homemade ones. They show that making your own vinegar from wine is not only easy, but also produces a more complex, nuanced flavor that elevates any vinaigrette or marinade. The ATK team also experiments with using wine as a marinade for steak, revealing the surprising way in which wine can affect the texture and juiciness of the meat, even if it is only marinated for a short time.

To wrap up the episode, Bridget and Julia collaborate on a dessert recipe that showcases the versatility of wine in sweet dishes: poached pears in red wine sauce. They walk the viewers through the steps of poaching ripe pears in a mixture of red wine, cinnamon, and orange zest, and then reducing the sauce to a thick, syrupy consistency. The result is a sophisticated, restaurant-worthy dessert that combines the richness of the wine with the freshness of the fruit.

Overall, "Why Not Add Wine?" is an entertaining and informative episode that demystifies the art of cooking with wine, providing tips and tricks that even novice cooks can follow. By exploring the different ways in which wine can transform a dish, the show inspires viewers to take their culinary skills to the next level and experiment with new flavors.