The Formula for Perfect Grilled Chicken Breasts | America's Test Kitchen Full Episode

Test cook Keith Dresser makes host Julia Collin Davison Grilled Boneless Skinless Chicken Breasts with Red Pepper-Almond Sauce. Tasting expert Jack Bishop challenges hosts Julia and Bridget Lancaster to a head-to-head tasting of Whole Dill Pickles, and equipment expert Adam Ried reviews flatware sets. Test cook Elle Simone Scott makes Bridget refreshing Berry Granita.

Get our Berry Granita recipe: https://cooks.io/44jACv4
Get our Grilled Chicken recipe: https://cooks.io/3JBAmhk
Read our full Pickle review: https://cooks.io/3VkC6CQ

Buy our winning chefs knife: https://cooks.io/3WZ7Kof
Buy our winning food processor: https://cooks.io/3DkZmoF
Buy our winning non-stick skillet: https://bit.ly/3HCO97u
Buy our winning glass baking dish: https://cooks.io/3BRMqa2

ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at https://www.americastestkitchen.com/.

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