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Test cook Dan Souza makes host Bridget Lancaster the ultimate Beef Top Loin Roast with Potatoes. Then, equipment expert Adam Ried shares his top pick for metal spatulas, and test cook Becky Hays makes host Julia Collin Davison an easy Chopped Carrot Salad with Fennel, Orange, and Hazelnuts.
Get the recipe for Beef Top Loin Roast with Potatoes: cooks.io/2MgCot6
Get the recipe for Chopped Carrot Salad with Fennel, Orange, and Hazelnuts: cooks.io/3qRaDX2
Buy our winning metal spatula: cooks.io/2OwmlEM
Buy our winning food processor: cooks.io/2Nji0pD
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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