Ep 10. Tagine and Hummus

In season 21, episode 10 of America's Test Kitchen, viewers are taken on a culinary journey to the Middle East as the team delves into the traditional Moroccan dish, Tagine, and the ever-popular Middle Eastern dip, Hummus.

Hosts Julia Collin Davison and Bridget Lancaster guide viewers through each step of creating a succulent and aromatic Tagine dish. Utilizing a traditional clay pot and a highly-fragrant spice mixture, they demonstrate the importance of layering the ingredients and using proper cooking techniques to ensure a tender and flavorful outcome. They also provide invaluable tips on how to achieve the perfect balance of sweet and savory flavors, and how to avoid common mistakes, such as overcooking the meat or burning the spices.

Next, the hosts turn their attention towards another staple of Middle Eastern cuisine - Hummus. With the help of expert food scientist Dan Souza, they explore the science behind creating the perfect texture and flavor for this beloved dip. Viewers learn how the ratio of chickpeas to tahini and lemon juice can affect the consistency, and the secret ingredient that keeps the hummus from separating and becoming gritty.

Throughout the episode, the team also addresses common misconceptions and provides helpful kitchen hacks, such as how to properly store spices and how to quickly and easily chop onions and other vegetables.

Ultimately, viewers are left with a deep appreciation for the rich and complex flavors of Middle Eastern cuisine, and armed with the knowledge and skills needed to recreate these dishes in their own kitchens. Whether an experienced cook or a novice, this episode of America's Test Kitchen is sure to inspire and delight all who tune in.