♪♪ ♪♪ ♪♪ ♪♪ -Today on "America's Test Kitchen," we're cooking for two.

Erin makes Bridget crispy salmon cakes with smoked salmon, capers, and dill.

Hannah and Lisa reveal their most essential kitchen items.

And Antoinette makes Julia easy strawberry shortcakes.

It's all coming up right here on "America's Test Kitchen."

-"America's Test Kitchen" is brought to you by the following.

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American Cruise Lines, proud sponsor of "America's Test Kitchen."

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Super Convection technology puts air-frying, dehydrating, and proofing at your fingertips, with space to feed the whole family and compact enough to sit on your countertop.

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♪♪ -It can be a real challenge to find recipes that are made for two that are suitable for an elegant evening at home.

Well, to the rescue is Erin, and she's here with a new and elegant take on fish cakes for two, right?

-Yes, it is.

-Mmm.

-One for me.

One for you.

-Perfect.

-Alright, so we are making fish cakes, as you just mentioned.

And more often than not, they're made with white fish, like a cod or haddock or some other white fish.

But today, we're actually going to use salmon.

-Nice.

-It's all about the salmon today.

And we're going to use two types of salmon.

Typically, you'll find salmon cakes made with, like, canned salmon or precooked salmon.

But we're going to use one 8 ounce piece of fresh salmon fillet -- boneless, skinless.

So I'm just going to cut this into 1-inch pieces.

-Okay.

-Okay, so the next step is to basically take this and we're going to process it.

-Okay.

-And the food processor is going to make this faster for us.

Alright, so I'm going to pulse this twice.

I want the pieces to be small and uniform and pieces no larger than 1/4 of an inch.

-Got it.

-Okay.

So this is our chopped up salmon.

It happened really fast.

You don't want it to go too small.

We want pieces of fish to be seen in our fish cakes.

Right.

We don't want it to be a puree.

-Right.

-But it's okay if there's, like, some larger pieces in here like that.

-So we're going to leave that there.

-Okay.

-And now we're going to go on to our second type of salmon.

-Yeah.

You said two.

-Two.

So we're going to use 2 ounces of smoked salmon.

This is cold smoked salmon.

-Mmm.

-It's so good.

So you can buy this in the grocery store and come and slice it very thinly.

And so all you have to do is just run a knife over it to finely chop it.

So let's move on to our binder.

We want these to be predominantly fish.

And so we're using a small amount of binder.

-Okay, great.

-Starting off with 1 tablespoon of mayonnaise.

-Mm-hmm.

2 tablespoons of panko.

-Mm-hmm.

-And this is one small shallot that I minced.

And 1 tablespoon of dill.

And the shallot and the dill are going to give our cakes some freshness because they're fresh ingredients.

And it's going to really come through.

And then next we're going to add 2 teaspoons of lemon juice.

And this is acid.

This is going to help cut through the richness of the salmon.

And now we're going to add a little bit of mustard.

This is a 1/2 a teaspoon of Dijon mustard.

And that, along with a pinch of cayenne and a 1/4 teaspoon of black pepper are going to give our fish cakes a little bit of a punch of heat.

-Nice.

-Just a little bit.

Subtle.

It's going to help to kind of cut through that richness.

And next up, we're going to add 1 1/2 teaspoons of capers.

So this is going to add a nice, like, hit of liveliness to our fish cakes as well.

-Good briny flavor.

-Salty, briny.

And 1/8 of a teaspoon of table salt.

-Okay.

-So now we're just going to mix our ingredients together so it's nice and cohesive.

-But you're right, there isn't a lot of binder in there.

There's just a little bit of the panko, and then, I mean, just a tad of that mayonnaise.

-Just a little bit.

We want these to be packed with fish.

So now going back to our fresh salmon.

I'm just going to add this to the bowl.

And going to our cold smoked salmon.

Adding that.

-Very nice.

-Very nice.

See, it's coming together very quickly.

-Yeah.

-Picture yourself coming home from work and making a nice quick meal.

Alright.

So now I'm just combining this.

And as you can see, it's, like, all salmon with just, like, hints of other flavors, right?

-Right.

-Beautiful.

Okay.

So now we're going to portion these into four fish cakes.

-Okay.

-I'm gonna use 1/3 of a cup measure.

It just helps to pre-portion it and also pre-shape it.

-Nice.

-There you go.

Almost there.

So now I'm just going to shape these, kind of pack them so that they are nice cohesive little -- little bundles.

So they should be about 1 inch thick.

And typically fish cakes are -- are breaded with the standard breading procedure.

So flour, egg, breadcrumbs.

-Right.

-Because salmon is so sticky, we can kind of skip over the flour and the egg, which is great.

We're just going to go right into 1/2 a cup of the panko.

-Even easier.

-Even easier.

Yep.

And I'm just coating them.

Oh, easy peasy.

-This is really easy.

-Alright, Bridget, every fish cake needs a good tartar sauce.

-Yes.

-So let's make one.

This is, again, super easy.

It's pantry ingredients.

I have 1/3 of a cup of mayonnaise.

-Okay.

-To this I'm going to add 1 tablespoon of sweet pickle relish.

-Mmm.

-I'm going to add 1 1/2 teaspoons of capers.

-Okay.

-1 teaspoon of white wine vinegar.

It's going to add a little acid.

-Mm-hmm.

-Cut through that mayonnaise.

And a 1/4 teaspoon of Worcestershire.

-Okay.

-Gonna add a little depth of flavor.

So I'm just going to whisk these together and I'm going to taste it.

See if it needs any salt or pepper.

-[ Chuckles ] -Ooh.

-Little pepper?

-Good.

Just a little bit.

And a tiny bit of salt.

Okay.

We're ready to cook.

-Fry time?

-Fry time.

So I have a 10-inch skillet and 1/3 of a cup of oil heating over medium high heat.

And we're looking for a shimmering.

And I see some shimmers.

-Mm-hmm.

-A good test is to throw a piece of breadcrumb in.

And if it starts to fry, you know you're ready.

-Great.

-Okay, so we're ready.

Now I'm just going to add each salmon cake to the pan.

Being gentle about it.

They're not super packed, so we don't want them to break apart.

But they definitely are gluing themselves together, which is good.

Alright.

Now we just let them fry for 2 to 3 minutes until it's nice and golden brown.

-Okay.

-And then we're going to flip them.

-Nice.

-So they've been browning for about 2 to 3 minutes on this first side.

And I can tell it's getting nice and golden brown.

So I'm just going to check.

And gorgeous.

-Lovely.

-Just gonna flip that over.

I like to use my hands a lot, but it's also safer if you use another spatula.

-Yes.

-So that you don't burn yourself.

So just kind of scoop and then you flip and then you slide.

-Nice.

Look at that.

-Scoop, scoop, flip, slide.

-Look at that great crust.

-Isn't that beautiful?

-Oh, yeah.

-And now we're just going to cook them on their second side for another 2 to 3 minutes.

Okay, Bridget, I know that they're cooked through.

-Mm-hmm.

-Do you trust me?

-I trust you implicitly, Erin.

-Excellent.

Alright.

Nice and golden brown on the second side.

-Oh, lovely.

-Beautiful.

We're just going to put them on a paper towel-lined plate just to absorb any of that excess oil.

-Okay.

-And we are ready to eat.

There you are.

-Oh, these look fantastic.

-Here you are.

-Mm, mm, mm.

-Dinner for two.

Our quick tartar sauce.

-Mmm!

-And you can't have a salmon cake without a wedge of lemon.

-That's exactly right.

-And the tartar sauce is pretty much all pantry ingredients.

Yeah.

Alright.

Very tender.

-Very tender.

-Mm.

Oh, look at that beautiful -- You can see the salmon inside.

-Yep.

-Well, some fish cakes you cut into and it's like, "Where's the fish?"

-So good.

Packed with flavor.

-Mmm!

Packed with fresh salmon flavor.

-Yep.

Mm-hmm.

-Full note of that smoky cured salmon in the background.

Mmm!

--Mission accomplished.

-Mmm!

-A fish cake that has fish.

-This took -- what?

-- 20 minutes?

-If that.

-Well, this is a winner.

This was so easy and so elegant.

Thanks, Erin.

-Thank you.

-Well, why don't you give these fish cakes a try at home?

They're very simple to make.

It starts by using both fresh and smoked salmon.

Add panko and a little mayonnaise to bind, and then briefly sauté the breaded cakes until they're light and golden brown.

So from "America's Test Kitchen," crispy salmon cakes with smoked salmon, capers and dill for two.

Mmm!

-So delicious.

-This is great.

♪♪ -Have you ever heard of a capsule wardrobe?

In the fashion world, a capsule wardrobe is a small, carefully chosen, high-quality set of items that you can mix and match to get the most versatility with the fewest possible pieces.

-We applied this concept to the kitchen and it was a revelation.

Maybe you're downsizing, maybe you're just starting out, but we chose the most essential pieces of kitchen equipment that allow you to cook almost anything.

-First, let's start with gear you need to prep food.

We'll start with our favorite all-purpose kitchen knife.

This is the Victorinox and it's eight inches long.

This is very sharp.

It's very agile and maneuverable.

It's great for people of all hand sizes.

It's ergonomically very neutral.

-It's been a winner for like 20 years I think.

-Yeah.

-25 years.

-This is a great knife.

And that's because it's great for all kinds of tasks, everything from precise things like mincing herbs to chopping vegetables to cutting up a whole chicken or fish.

Even for carving your holiday roasts, this is the one knife you really need.

-Yeah, we can geek out on niche knives as much as anybody.

But you want a versatile workhorse like that.

-Definitely.

-And if you have one, you need something to cut on.

So next up, cutting boards.

Now, these are all of our winners here, as is everything we're discussing today.

We have a wood winner and a plastic winner.

Both of them are big, roomy, sturdy, and easy to care for.

Now, wood versus plastic -- People talk a lot about one being more sanitary than the other.

-Not true.

-It's not true.

It's not true.

No, they're both equally sanitary.

What it does come down to is personal preference.

Now, a wooden board will receive your knife a little more gently.

They're more gorgeous to look at.

You can serve right from them.

Plastic cutting boards are lighter.

They're easy to care for, easier to wash in the sink.

So which is right for you really depends on what you're looking for.

And we actually, you know, this busts us out of a capsule kitchen, but get one of each.

-Definitely.

You can always use cutting boards.

Once you've prepped your food, now you have to measure it.

If you want a recipe to come out right, this is a super-important step and you need the right tools.

That means you need both liquid and dry measuring cups and measuring spoons.

Now, these, our favorite measuring spoons from Cuisipro, and our favorite dry measuring cups from OXO have the same characteristic.

The handle is a direct extension of the bowl.

So when you measure, you want to dip and then sweep straight across.

-Always sounds like a funky new dance, the dip and sweep.

-The dip and sweep.

-But it's our method for accurate measuring.

And it really does work.

-It definitely does work.

And that's important.

Now, the other thing that you're going to need is a liquid measuring cup.

This is our winner from Pyrex.

You want liquid measuring cups because when you're measuring, you're measuring right up to that rim.

And if you're doing that in a dry measure, you're going to spill.

It's never going to be really accurate.

This one is a great measuring cup.

It's very accurate and very easy to use.

But you can also double up its use for other things.

It can hold ingredients while you're prepping them.

You can use it in the microwave to steam some vegetables.

You can heat up sauce and gravy with it.

It's very, very versatile.

-Alright.

We've talked about prepping.

Now let's talk about cooking vessels.

First up is the rimmed baking sheet.

We love these things.

If you know us, you probably know this about us.

We have about a thousand of them in the back kitchen here.

And we love them because you can do so many different things on them.

Now, the normal ones like roasting some veggies and baking cookies, sure, but we also love to use them for roasting meats and fish, for baking slab pies and cakes.

Out of the oven, we like to use this big, you know, cordoned-off surface for sorting dried beans or for cooling down pasta for pasta salad.

If you add a rack, this is a real dynamic duo right here.

This is our go-to setup for broiling meats.

We also use this for holding breaded food before and after frying, and for drizzling chocolate.

It just gives you that air circulation all around.

-So this is a great pan for so many purposes.

You're also going to need a skillet.

If you can have only one skillet, let it be cast iron.

This is our favorite by Lodge and it is a terrific pan.

It comes pre-seasoned so it's ready to use right out of the box.

It is heavy.

It is indestructible.

It's versatile.

You can use it on the stove or in the oven or even outside on the grill.

Now, this is a frying pan, but you don't just have to fry in it.

We also bake in it.

We make cornbread.

We make pies.

You can roast a chicken in it.

You can use it to make cast-iron pan pizza.

We have this amazing recipe for that.

-It's delicious.

-And it becomes more and more naturally nonstick over time.

So this replaces any nonstick pans you had.

-Yeah, this is great if you're trying to get away from the forever chemicals that are in traditional Teflon nonstick pans.

Another material that's great -- You know, the downside here is it can be a little heavy.

So if you're looking for the same attributes and a little bit lighter weight, you can look at carbon steel.

We love carbon steel.

-Definitely.

-Alright, next up -- the Dutch oven.

I think this might be our team's favorite cooking vessel if we had to, had to pick one.

We do so many different things inside a Dutch oven -- the typical things like soups, stews, and braises, roasting whole chickens, deep frying, baking bread.

We also turn them into steamers.

We use them for vessels for sous vide, even smokers.

You know, you can do almost anything in one of these pots and it is one of the busiest pots in our kitchen.

-Absolutely.

Now, after you have your cooking vessels, you need some tools to use.

This is our favorite spatula and it's a metal spatula by Wusthof.

And this thing is really our favorite because it is so comfortable.

It's so thin.

It's so agile.

By name, it's a fish spatula, but we use it for literally everything.

We use it for eggs, burgers, pancakes, turning over grilled cheese sandwiches, sliding under cookies.

We even use it for fish.

[ Both laugh ] And in a pinch, you can use it outside on the grill.

-Yeah, even if you hate fish, we think you should get this spatula.

-This is the one.

-Yeah.

Alright, next up, tongs.

Tongs are a super useful tool.

They are an extension of your hand in the kitchen.

You know, we use them for turning, rotating, moving things around inside the pan, for pulling items like corn on the cob or pasta out of boiling water.

You can also do one of those bougie little chef twirls with your pasta nests with these.

You can reach things up on a high shelf.

We love that we can use our winner -- You can do it like a holster.

Open it up like that.

A good pair is an extension of your hands.

And our winner here from OXO are truly fantastic.

-Absolutely.

Finally, after you've done all that baking and cooking, if you are not using an instant-read thermometer to check your work, you can so easily over or undercook food.

This is our favorite, by ThermoWorks.

It's the Thermapen ONE.

It reads in one second.

It has one job, but it's an essential one.

-Alright, so these are the tools that make up our capsule kitchen.

And they will allow you to do the most with the fewest pieces of equipment in your kitchen.

-There's even one more thing these tongs can do.

If you're stuck out at the grill, you can open a beer.

-Nice!

-For full testing results and more information, head to our website.

♪♪ -There's one strawberry shortcake recipe that I love above all others because the shortcakes are big and rustic, and I actually made that recipe here on "ATK" years ago.

But the problem is they don't hold well overnight.

So if you're only serving two people, you're left with mediocre leftovers.

So today Antoinette is going to take that recipe and show me how to cut it down to size.

-I am and I'm excited.

I love a recipe that, you know, makes enough for two, or one if you're really hungry.

And this recipe doesn't skimp on any of the flavor.

So let's get started.

-Alright.

-Alrighty.

So we're going to start off with 10 ounces or 2 cups of whole strawberries.

Now, a whole strawberry is just a strawberry with the stem removed, and there are many ways you can do this.

-Yeah.

-You can use a strawberry huller.

You can use a paring knife.

But today I have a hack.

We're going to use a straw.

-Okay.

-Metal straw, and it's important that it's a metal straw, so it's a little sturdier.

-Okay.

-So you're just going to take it and push it through the bottom of your straw.

Up the strawberry.

Pops it right off.

-[ Laughs ] -We're going to slice 1 1/4 of a cup of the strawberries.

And then our remaining 3/4 of a cup we're going to mash.

When we were testing, we found when we just did the sliced strawberries, they would fall off of the biscuit.

But when we combined them, you get a unified texture.

-Yeah.

And I love that juicy bit.

It's almost kind of like fresh jam that the sliced strawberries sit in.

-So, let's see.

We've gotten these mashed.

They're looking pretty good.

-Mm-hmm.

-Then I'm just going to add in our sliced strawberries.

And then we're going to add in 5 teaspoons of sugar.

-Mm-hmm.

Oh, yeah.

Make those strawberries come alive.

-Yes.

And we're just going to let these sit and macerate until the sugar dissolves and they get really juicy -- about 30 minutes but no more than two hours.

-Okay.

-Let's get started with the shortcakes.

So, in our food processor, I have 2/3 cup of all-purpose flour.

-Mm-hmm.

-To this I'm going to add 5 teaspoons of sugar.

-Just a little bit sweet.

-Just a little.

I have 1 teaspoon of baking powder.

I have 1/8 teaspoon of salt.

And we're just going to pulse this until it's combined.

[ Whirring ] Perfect.

Next we're going to take 4 tablespoons of butter that we've cubed into 1/2-inch pieces.

And we're going to scatter it on top of our flour.

Now, we're looking for a consistency that's similar to cornmeal.

So in order for us to get that, we want to make sure that our butter is really cold.

-It's almost like making pie dough in a way.

-Very similar.

Yes.

And if our butter wasn't cold enough, it would end up kind of just melting in there.

-I've done that.

-So we're going to pulse it for about 15 pulses.

[ Whirring ] And we're looking for a texture that's similar to cornmeal.

And I think we have that.

-Perfect.

-Yes.

So we're going to remove this and we're going to add it to our bowl.

And then we're going to get started with our wet ingredients.

So here I have 2 tablespoons of half and half.

And then we're going to just add 1 egg.

-It's so fun when you bake for just two people.

The amounts are tiny.

-Yes, it's cute.

-[ Laughs ] It is cute.

-Yes.

With it being such a small amount though, it's really important that you get all of it in there.

So when we add this to our dry, we're going to use a spatula just to make sure we don't have any leftovers.

-Mm-hmm.

Yeah.

I guess because when you're using such small amounts, a little variation one way or the other actually could have a big effect on the final recipe.

-It really can.

So using a spatula, making sure you get all that liquid out of here is going to be key.

Thank you.

Then we're just going to use our spatula and combine it until a dough starts to form.

-That's a sticky dough.

-It's a very sticky dough.

So you want to make sure you have some good bench flour here for your hands and for the counter.

-Okay.

-So I'm going to get a good amount on our counter first.

And then also my hands.

And again, since it is such a small recipe making sure we get all of the dough out of the bowl.

-Yeah.

The biggest shortcakes possible, please.

-Yes.

-Alright.

-And then I'm just going to do a little bit of kneading.

So just do a couple folds and turns, occasionally reflouring if you need to.

And we don't want to overwork the dough.

We just want it to come together.

Alright.

So this looks pretty good.

-Looks great.

-So what we're going to do -- we're just going to divide it using our bench scraper.

And then we're going to form our dough balls into two 2 1/2-inch rounds that are about an inch thick.

So let's see.

We use our ruler to just kind of check.

Perfect.

About an inch thick.

And then 2 1/2.

2 1/2.

Perfect.

So then we'll just transfer this over to our little mini baking sheet here.

-Oh, the cutest little baking sheet.

This is actually called a quarter sheet pan because it's a quarter of the size of a full-size sheet pan.

Perfect if you're baking for two.

-Absolutely.

So we have those here.

Now that we have these on our baking sheet, I'm going to wash my hands really quick and then we'll finish up.

Now, before we go to the oven, we have a few more steps.

We're going to take a pastry brush and just brush the tops with some egg whites.

-Mmm, that makes that nice glistening, glossy top when they're baked.

-Yes.

And then we're going to take 1 teaspoon of sugar and sprinkle on top.

-Oh, yeah.

-This is so good.

I like it.

It gives it kind of like a sheen but also like a nice little crunch on top as well.

-Mm-hmm.

And it actually makes it taste like dessert.

-Yes.

Perfect.

Then we're going to bake these in an oven on the middle rack at 425 degrees for about 10 to 12 minutes until they're golden brown.

But we want to also make sure that we rotate them halfway through so we get even cooking.

-Oh, those look perfect!

-They do, perfectly golden brown.

-[ Laughs ] I love it.

Two perfect shortcakes.

-Yes.

And you can see the sugar has that little sheen on top.

They've risen a little bit.

They look great.

-They're perfect.

-So now that we've taken them out, we want to let them cool for about 15 minutes.

So our biscuits have cooled.

The last step is just to make the whipped cream.

-Mm-hmm.

-So in a chilled bowl, I have 1/3 cup of chilled heavy whipping cream.

Very important that it's cold.

You want everything to be cold so we have the right texture.

-Right.

-To that I'm going to add 1 teaspoon of sugar.

-Mm-hmm.

-And then 1/4 teaspoon of vanilla extract.

So, you gave me a great tip when we were working on this.

Instead of whisking in a circular motion, just going back and forth.

-Yeah.

-Tilting the bowl a little bit.

-Yep.

Oh, you're there.

Look at that.

-Yes.

Ooh!

No.

-Oh!

It's perfect.

-Perfect.

-Oh!

-Let's assemble some strawberry shortcake.

-Sounds good.

-So we're going to start off first by just cutting them in half.

-Alright.

Alright.

-Delicious.

Then we're going to be very generous with our strawberries.

-Mm-hmm.

-We're not skimping on anything in this recipe, so make sure I get me a little bit of juice.

-Mmm!

-Yep.

Delicious.

-Mm-hmm.

-Then our delicious whipped cream.

-Don't hold back.

-Oh!

[ Laughs ] -It's so luscious.

-You know, it's really quite a simple dessert.

But when done right... -Smells good too.

-Mm-hmm.

Smells like summer.

-It does.

Awesome.

So we'll just put our tops back on there.

-Oh, yes.

-We're done.

-Just made two.

-Mm-hmm.

Don't have to worry about any leftovers.

-Mm.

And as I said, the leftovers of this recipe, they really -- it doesn't hold well overnight.

-No, it does not, so it's better to just eat it all now.

-Mm-hmm.

Mmm!

Mm-hmm.

The shortcake really is part biscuit, part cake, like a rustic cake.

And the whipped cream and the strawberries have a lot of flavor because they start with that sugar for a bit and it brought it all out.

-It did.

It intensified the flavor.

-Mm-hmm.

-And then how the juice seeps into the biscuit.

-Mm-hmm.

Antoinette, this is fantastic.

Thank you for cutting my favorite recipe down to size.

-Thank you for making the original.

-There you have it.

If you want to make the ultimate strawberry shortcakes for two, use a combination of mashed and sliced berries.

Let the berries macerate with sugar for at least half an hour and use your hands to shape the shortcakes.

From "America's Test Kitchen," easy strawberry shortcakes for two.

You can get this recipe and all the recipes from this season, along with our product reviews and select episodes at our website, americastestkitchen.com/tv.

It's just tastes like summer.

-It does.

-Celebrate 25 years of "America's Test Kitchen" and visit our website anytime to access the newest seasons, full episodes, failproof recipes, and ingredient and equipment reviews at americastestkitchen.com/tv25.

Our 25th anniversary cookbook tells the story of how "America's Test Kitchen" changed the way America cooks at home.

This collector's edition includes 500 game-changing recipes and techniques from all 25 seasons of "America's Test Kitchen."

The cost is $29.99.

That's over 30% less than the cover price of $45.

To order, head to our shop at americastestkitchen.com/25book.

"America's Test Kitchen" is brought to you by the following.

-Plugrà European-style butter was created for all chefs, cooks, and bakers.

Slow-churned with 82% butterfat for a smooth texture and more pliability for flaky crusts.

Plugrà -- from professional kitchens to your home.

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American Cruise Lines' fleet of modern riverboats travel through American landscapes to historic landmarks where you can experience local customs and cuisine.

American Cruise Lines, proud sponsor of "America's Test Kitchen."

-The Breville Paradice 9 food processor -- prepping for daily and future meals happens with a wide-feed chute and multiple ways to dice and slice, all in a compact footprint.

Includes Breville+ with tailored how-tos for your appliance.

Master every moment.

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