America's Test Kitchen Season 21 Episode 11 Mediterranean Comfort Food

In episode 11 of season 21 of America's Test Kitchen, the culinary experts explore the flavors and comfort of Mediterranean cuisine. The episode kicks off with a segment on how to choose the best canned tomatoes for use in various dishes, from sauces to stews and more.

Next up, the team shows viewers how to make a hearty, filling, and of course delicious chickpea and spinach stew. They walk through the steps of preparing the ingredients and offer tips on cooking the chickpeas to the perfect texture. Meanwhile, they also whip up a side of fluffy, crispy pita bread to serve alongside the stew.

Moving on to the main course, the chefs share their recipe for a mouthwatering beef short rib and potato recipe. They explain how to sear the meat to get a lovely crust on the outside before slow-cooking it to tender perfection. The potatoes are also baked in the same pan, soaking up all the flavor from the meat juices.

For a lighter dish, the team prepares a seared salmon with carrot puree and tzatziki. They demonstrate how to season the fish properly and get a nice sear on it, then whip up a creamy, tangy sauce to complement the fish. The carrot puree is a cinch to make and adds a pop of color to the plate.

Last but not least, the team demonstrates how to put together a stunning mini baklava recipe. With layers of flaky pastry, sticky honey syrup, and a nutty filling, these bite-sized sweets are the perfect way to cap off the meal on a sweet note. The chefs give tips on how to get the layers just right and avoid any dryness or sogginess.

Throughout the episode, the team emphasizes the importance of using quality ingredients and taking the time to get each step just right in order to achieve the best possible flavor and texture. Viewers will learn new techniques and gain a fresh perspective on how to make comforting and flavorful Mediterranean-inspired dishes in their own kitchens.