How to Make Tuscan Grilled Pork Ribs and Sautéed Mushrooms with Red Wine and Rosemary

In this episode, test cook Keith Dresser makes host Bridget Lancaster foolproof rosticciana with grilled radicchio. Equipment expert Adam Ried reveals his top pick for honing rods, and science expert Dan Souza explains why mushrooms absorb so much oil. Finally, test cook Lan Lam unlocks the secrets to perfect sautéed mushrooms with red wine and rosemary.

Get the recipe for Rosticciana (Tuscan Grilled Pork Ribs): https://cooks.io/3rfrT8O
Get the recipe for Sautéed Mushrooms with Red Wine and Rosemary: http://cooks.io/2NYQFLV
Buy our winning grill tongs: https://cooks.io/2JGofid
Buy our winning nonstick skillet: https://cooks.io/34xqXno

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.

If you like us, follow us:
http://americastestkitchen.com
  / americastestkitchen  
  / testkitchen  
  / testkitchen  
  / testkitchen