Sheet Pan Suppers
Rimmed baking sheets, or half-sheet pans, are true workhorses in the test kitchen. We use them for everything from baking cookies or roasting root vegetables to toasting nuts and seeds. And slipping a wire rack inside makes the sheet pan even more versatile—it’s our go-to setup for roasting and broiling meats. But the true super power of the sheet pan is accommodating multiple ingredients to create a complete, flavor-packed, one-pan meal. In this course, you'll learn four recipes with different sheet pan setups to make sure everything cooks at the correct rate and comes out of the oven perfectly—and deliciously—cooked.
- Welcome and Learning Objectives
- Welcome and Learning Objectives
- How Sheet Pans Work
- How Sheet Pan Suppers Work
- Core Techniques
- Core Technique VIdeos
- Recipe Tutorial: One-Pan Halibut with Red Potatoes, Corn, and Andouille
- Introduction
- What You'll Need
- Printable Recipe
- Common Mistakes
- Cooking Along with the Test Kitchen
- Discussion
- Recipe Tutorial: Sheet-Pan Meatloaf with Sour Cream and Chive Smashed Potatoes
- Introduction
- What You'll Need
- Printable Recipe
- Common Mistakes
- Cooking Along with the Test Kitchen
- Discussion
- Recipe Tutorial: Lemon-Thyme Roasted Chicken with Ratatouille
- Introduction
- What You'll Need
- Printable Recipe
- Common Mistakes
- Cooking Along with the Test Kitchen
- Discussion
- Recipe Tutorial: Chicken Baked in Foil with Potatoes and Carrots
- Introduction
- What You'll Need
- Printable Recipe
- Common Mistakes
- Cooking Along with the Test Kitchen
- Discussion
