Q&A with The Cast of The Test Cook

[@chriholt]

Super happy to hear that Cecelia will be back with another series - I really enjoyed this one!

[@Cyrribrae]

It was enlightening and impressive. Really enjoyed it. The editing and storytelling was really good!

[@philiprudolph656]

Thank you for the shout out and taking time to read through everyone’s comments Cecília! All the best to the Test Kitchen Team for the holidays. I am looking forward to the new recipes and test results in 2020.

[@LotoyaCampbell-hg7hl]

Yujj

[@LotoyaCampbell-hg7hl]

❤🎉

[@amythinks]

You guys need to make more of these. I loved it.

[@wanderingteacup39]

Love Cecilia! She’s so relatable. Future recipe rec, any grandma recipe that everyone acts like is old school but everyone cheats on when they teach (or they just go to grandma), like a good matzo ball soup.

[@shawnpatton3795]

Thank you! I doing the whole process today. I’m just waiting for my wife and daughters to come home before I make the sauce and assemble the sandwiches. I can’t wait!

[@annearchambault7333]

Oh my gosh, you guys, I thoroughly enjoyed every minute of this series and look forward to many more. Cecelia, you rock. I love your attitude, your tenacity, your honesty, and your authenticity, but most of all, I'm blown away by your ability to articulate to us exactly what is going on at any given moment, even when you're clearly under pressure to meet a deadline and things aren't going as you'd hoped. How you do this with nary an "er or an um" spoken, and very few pauses, is a marvel to me. I love the behind the scenes look at your process and have been a subscriber since the first year Cooks Illustrated appeared, and now for years have enjoyed your full spectrum of services. I have always enjoyed your episode segments, Brian, with your chill attitude and subtle humor. Both gentlemen, I love your support and open admiration of Cecelia. She is well deserving of it. Thanks for all you do to bring those of us who really care about food tasting good, the best attainable version (within reason) of a recipe. Anne from Freeport, Maine

[@FrugalOverFifty]

Ah, thanks for the shout out - I'm so shocked! I adored the series and can't wait for the next one. I"m new to bread baking but this is motivating me to try the whole project. Thanks again and you folks are the best.

[@alecsblayde13]

I saw them all and the official final video. Awesome series.

[@Hibashira007]

Yes, love you Cecelia! Can’t wait for season 2!!

[@brucemaxwell970]

Totally worth it. Made this yesterday and it was awesome. Thanks for the hard work.

[@ronniekotler9265]

One of the best food videos I have ever watch.

[@brianklaus2468]

Wow! Thanks for the shout out Cecelia! J’adore ❤️

[@RodTejada502]

YEAAAAH! Cecelia now is the MASTER EXPERT on the Cuban Sandwich!

[@woltews]

watching this in 2020 with covid 19 and its great too see how much time and effort could go into a sandwich just a few months back

[@maggievp]

Love this series!!!! Any chance for more???

[@dbirdeycapozzi9807]

Gosh, I've missed you! I had to hunt you down and now I'm so glad for Season2! Of all the many cooking shows America's Test Kitchen is at the top of my list. I'm looking forward to more!

[@MichaelEllis1]

I love the style of this video and I enjoyed the whole series. I'm going to make the sandwich sometime soon

[@DamonJohnCollins]

How about a short companion episode for Cuban Black Bean soup....I love to dip my Cuban sandwich into that soup. Delicious!

[@jsio3820]

I would LOVE if you guys can do FODMAP meals, it is so difficult to get flavorsome meals it would really help a lot of people with IBS, thanks.

[@LunaRendezvous]

I have made chef John's Cuban sandwich and loved it, so I will definitely try ATK's Cuban, thank you Cecelia Xx.

[@cathyblasco4497]

I'd love to see ATK or CC do some instructions on water-bath and/or pressure canning.

[@marksin515]

Cecilia, thank you. That was kind of you to mention me. I hope you have a happy holiday season filled with all the people you love and who love you. Now I have to get me some lard and get on that bread, at the very least.

[@sunny_disposition]

its great to see how fkin hard these people work on the recipes. Great job, Cecelia Brian, Tucker.

[@daymeinvanblocken3407]

Thanks.

[@TheBrokenLife]

I'll chuck out a suggestion for a challenge that likely won't sound like a challenge: Fried Rice. Chicken, shrimp, veggie, whatever. Find the best one in the country and duplicate it. _Everyone_ says it's easy to make and virtually everyone has a different recipe, so what's the _best_ version?

[@Cyrribrae]

That's probably a different type of show entirely haha

[@renneukaegbu2342]

Sees like Cecilia did all the work. I’m just curious as to what is Brian’s contribution. This is a legitimate question. I’m not throwing shade.

[@gregrowe80]

I lived in Key West for 35 years and I've eaten thousands of Cuban Mix sandwiches. Pork, Ham (no salami) Swiss, pickles. tomatoes, lettuce, mustard and mayo and ALWAYS pressed. Delicious!

[@ixamxmsright]

Tomatoes ? Perdón pero NO Tomatoes 🍅 ... Viva Cuba Libre !

[@howardbarsam6888]

Very enjoyable series which I subscribe to. However, Tucker, leave the videos to the stars of the shows.

[@louisrios5546]

Did they ever do a Season 2?

[@meleader]

Make the best Philly Cheese Steak. Please!

[@brianklaus2468]

You had me at secret pork

[@Snoooopy445]

I would love to see Cecelia make west Africa's Jollof. It is a difficult rice dish to make.

[@Rdasboss]

I know the perfect dish for the next season...Poutine. The fries, the gravy, the hard part are the cheese curds, would it be possible to make it accessible to home cooks to make cheese curds.

[@annek1226]

Ross, do you even know what cheese curds are and how they come to be? I think maybe you should do a Google search! The simple answer, is no!

[@Rdasboss]

Of course I know what they are, and they need to be fresh for the best poutine since most of us in the states don’t have access to quality curds hence the need to make them and there are several recipes including chef Johns and chef steps so it would be interesting if CI could take a crack at it. They’ve had us make cheese before for their saag paneer so it’s not that much of a stretch

[@lionskull1]

Beef Shawarma with authentic pita bread.

[@jaygee5344]

So Editor-in-chief, executive, and senior. I'm guess top dawg to lower dawg left to right?

[@squalter.kaufmann]

Let’s see a Cuban Sandwich segment featuring Brian and Cecilia. This one gives me Christopher Kimball ptsd. So much Yip yap yip yap while the cook/hostage waits awkwardly for permission to begin. 😭 ‘Twas a beautiful day in tv cooking Heaven when Bridget and Julia appeared together. Oh no I’ve said too much

[@leopoldwhylie5076]

What pot is that? It looks like the size I'm looking for.

[@brianklaus2468]

That is a 7.25 quart Le Crueset Dutch oven

[@brianklaus2468]

Or if you’re lucky and have Le Crueset outlet nearby, you can get a discontinued color for about $215

[@tiacho2893]

I have one that I bought about 25 years ago. Yeah the are pricey but are almost indestructible. I think Cuisinart has a decent one in that size that is not too expensive.

[@tiacho2893]

@@brianklaus2468 Yeah, two of my pieces are the discontinued non ombre green. And one is a white factory second that had a small chip on the lid. I know one person that found one in a charity shop.

[@annek1226]

My daughter found one at Goodwill!

[@TechTimS]

how about slow cooked beef tacos w/ homemade tortillas for next recipe?

[@johnrubio]

This is my 77 year old aunt's Bon Appetit. Like a vanilla flavored crossword puzzle.

[@brokenwizards9122]

John Rubio - xD It so is. I can picture older cooks complaining about the kids on Bon Appetit. “Is that Brad character speaking English?!” I like both for the most part. But one is definitely suited for older viewers and one younger.

[@tiacho2893]

@@brokenwizards9122 To me, BA is entertaining and informative. ATK is informative and entertaining.

[@fingerbottom]

I don't think you're supposed to eat the crossword puzzle.

[@etuheu]

HEy! any one interested?

[@bettys_dungeon_adventures9197]

mayo? salami? SACRILEGIO!! this isn't a real cuban sandwich

[@Eric-kf6dy]

I like the idea of this series but it was dragged out way too long .... maybe next time compact the videos and release them faster.

[@Cyrribrae]

I think the storytelling was good, but it did perhaps run a little long, even as I paradoxically wanted more of it

[@noracharles80]

I love ATK, but within a few minutes of this, I didn’t like the guy on the far left (neither did the two on the right, or so it seemed). It reminded me of how Chris Kimball made everyone on the show seem uncomfortable. Please relax, and enjoy the experience for the audience’s sake. Food is so yummy, but it is not sending an Apollo ship to Mars. The worst that can happen is food poisoning. Not likely.

[@JackTse]

i can see that you guys are trying to grow the channel. the feel of it is not really inspiring to me. feels like work to watch. felt kind of unfair to cecilia from the start since you didn't send her to florida like you did everybody else. the episode quantity felt like a bit too pompous. then all this after show stuff is just not hitting the right note for me. obviously you have a pretty big audience but i think you have a lot to learn. it's not just about appearing 'professional', there is a quality that your non-recipe content is lacking. thanks for trying, i hope you improve in the future. i like the new channel content but i am unsure if i want to continue watching this series though,

[@jdkgcp]

They didn't like the mojo marinade. Oh well that's nice.... except for the entire part where that's actually how it's made. Kind of like the sandwich press. I bet they spent zero thought on good pickles while over engineering the crap out of this sandwich. Maybe next time you guys can make a PB&J and somehow make it ridiculous too the point not a single person will do it that way.....because you're trying to make it with "regular equipment".

[@Cyrribrae]

I don't agree with you. But this is a key point. Are the Cubans you get out in Florida also dry because of the acidic cooking? If not, then what is the piece that's missing and THEN why can't you achieve it in the home kitchen. If those questions are answered, then I'm ok with that. But at the end of the day, I just want a good sandwich. Meh.