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- Season 0 1970-01-01
- Season 1 2001-08-04
- Season 2 2002-01-05
- Season 3 2003-01-04
- Season 4 2004-01-03
- Season 5 2005-01-01
- Season 6 2006-01-07
- Season 7 2007-01-06
- Season 8 2008-01-05
- Season 9 2009-01-03
- Season 10 2010-01-02
- Season 11 2011-01-08
- Season 12 2012-01-07
- Season 13 2013-01-05
- Season 14 2014-02-01
- Season 15 2015-01-03
- Season 16 2016-01-02
- Season 17 2017-01-07
- Season 18 2018-01-06
- Season 19 2019-01-05
- Season 20 2020-01-04
- Season 21 2021-01-01
- Season 22 2022-01-08
- Season 23 2023-01-07
- Season 24 2024-01-06
- Season 25 2024-09-21
Season 25 Episode
- Season 7 Meatloaf Dinner
- Season 7 Streamlined Chicken Skillet Suppers
- Season 7 Best Beef Stew
- Season 7 Sunday Roast Chicken and Stuffing
- Season 7 Two Ways with Pork
- Season 7 Faster Family Favorites
- Season 7 Lighter Family Favorites
- Season 7 Fish and Chips at Home
- Season 7 Chicken Kiev
- Season 7 Meat and Potatoes for Company
- Season 7 Staying in For Chinese Take-Out
- Season 7 Not Your Average Stir-Fry
- Season 7 More Tex-Mex Favorites
- Season 7 Even More Italian Classics
- Season 7 Flambé at Home
- Season 7 Hearty Eggs for Breakfast
- Season 7 Summer Cooking
- Season 7 Barbecued Brisket and Corn Fritters
- Season 7 Beer Can Chicken Dinner
- Season 7 Rainy Day Barbecue
- Season 7 Strawberry Cream Cake
- Season 7 Dark Chocolate Desserts
- Season 7 Old-Fashioned Chocolate Cake
- Season 7 Easy Apple Desserts
- Season 7 Favorite Citrus Desserts
- Season 7 Lighter Cheesecake
America's Test Kitchen - Season 7 Episode 15 Flambé at Home
7.00 25 minutes We came up with a foolproof flambé method that doesn't intimidate the home cook.
Fifty years ago, steak Diane, pan-seared steak in a rich, peppery pan sauce, was a hot menu item at fancy restaurants. Prepared tableside, it included a burst of pyrotechnics supplied by a match and some cognac. Sure, such theatrics might seem a bit dated and silly, but who can resist having a little fun—especially when entertaining? To give this old-school dish a modern twist, we wanted to find a more reasonable substitute for the laborious veal stock that is the traditional basis for the pan sauce. While we were at it, we wanted to slim down the sauce a bit—yes, we love butter and cream, but many of the recipes we tried were just too rich tasting. And, as for the flambé method, we'd need to come up with a foolproof process that wouldn’t intimidate the home cook. While we were on the flambé bandwagon, it occurred to us we could continue the theme with dessert in the form of crêpes suzette, a stunning dessert consisting of warm tender crêpes served in a bright orange-flavored sauce. But most restaurants that prepare this dish do so for just two. Could we adapt this classic to serve a tableful of hungry guests? We were ready to find out.
Recipes:
Steak Diane
Sauce Base for Steak Diane—Demi-glaze
Crepes Suzette
Tasting Lab:
Veal Stock
Beefing Up Beef Broths
Orange Liqueurs for Cooking
Science Desk: Is Flambé Just For Show?
