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America's Test Kitchen From Cook's Illustrated•Season 16•Episode 4

A Hearty Fall Feast

Jan 23, 201625 min

Recipes for roasted brined turkey, roasted rack of lamb with sweet mint-almond relish, and root vegetable gratin. Featuring a Tasting Lab on Dijon mustard.

Previous episodeE3 · A Hearty Start to the Day Next episodeE5 · Spanish Chicken and Israeli Couscous

Seasons27

All 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27

Season 16 Episodes26

French Bistro Favorites

New York Natives

A Hearty Start to the Day

A Hearty Fall Feast

Spanish Chicken and Israeli Couscous

Pass the Pasta

Chocolate-Caramel Layer Cake

Why Not Add Wine?

Saucing Up Chicken and Roasting Mushrooms

Sweet and Spicy Asian Specialties

A Roast for the Holidays

Pork and Pears

Roast Chicken and Potatoes Revisited

Dinner in Italy

Serving Up Noodles and Rice

Italian with Ease

French Pork Chops and Bisque

Ultimate Chinese

Vegetarian Essentials

Braised to Perfection

Dinner in Cuba

Country Ribs and Corn Muffins

Pork Kebabs and Steaks Hit the Grill

Mexican Mole and Drunken Beans

Grilled Chicken and Salad with a Kick

Revolutionizing Classic Fruit Desserts

Cast4

Julia Collin Davison

Julia Collin Davison

Self

Bridget Lancaster

Bridget Lancaster

Self

Christopher Kimball

Christopher Kimball

Self

Jack Bishop

Jack Bishop

Self

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Episode Summary

"A Hearty Fall Feast" is episode 4 of America's Test Kitchen From Cook's Illustrated season 16. It aired on January 23, 2016.

Next: E5 · Spanish Chicken and Israeli Couscous Best of Season 16