America's Test Kitchen Season 10 Episode 12
An Austrian Supper
Breaded Pork Cutlets (Pork Schnitzel) - The hallmark of wiener schnitzel is its light, puffy bread-crumb coating. So why is it typically so soggy and greasy? Austrian-Style Potato Salad - For potato salad that’s both creamy and light, do as the Austrians do: Ditch the mayo and look to the soup pot. Equipment - Traditional Skillets
10 - 26Old-Fashioned Fruit DessertsJun. 26, 2010- 10 - 25Turkey on the GrillJun. 19, 2010
- 10 - 24Classic Asian AppetizersJun. 12, 2010
- 10 - 23The Italian GrillJun. 05, 2010
- 10 - 22Best Burgers and FriesMay. 29, 2010
- 10 - 21South-of-the-Border SupperMay. 22, 2010
- 10 - 20All-Time Cookie FavoritesMay. 15, 2010
- 10 - 19Chicken and Rice—Indian-StyleMay. 08, 2010
- 10 - 18Great Glazed ChickenMay. 01, 2010
- 10 - 17Italian Bread and SauceApr. 24, 2010
- 10 - 16Salmon—Indoors and OutApr. 17, 2010
- 10 - 15Coconut Layer CakeApr. 10, 2010
- 10 - 14An Old-Fashioned ThanksgivingApr. 03, 2010
- 10 - 13Who Wants Pasta?Mar. 27, 2010
- 10 - 12An Austrian SupperMar. 20, 2010
- 10 - 11Sensation Skillet RecipesMar. 13, 2010
- 10 - 10Egg Dishes With an AccentMar. 06, 2010
- 10 - 9Rolls and LoavesFeb. 27, 2010
- 10 - 8Meat and Potatoes for CompanyFeb. 20, 2010
- 10 - 7Saucy Italian FavoritesFeb. 13, 2010
- 10 - 6The Cookie JarFeb. 06, 2010
- 10 - 5Two Ways with PorkJan. 30, 2010
- 10 - 4Classic Beef BraisesJan. 23, 2010
- 10 - 3Best Weekend BreakfastJan. 16, 2010
- 10 - 2Chicken Classics, ReinventedJan. 09, 2010
- 10 - 1Triple-Chocolate Mousse CakeJan. 02, 2010
