♪♪ ♪♪ ♪♪ ♪♪ -Today on "America's Test Kitchen," Erica makes Julia caldo de siete mares, Adam reveals his top picks for induction cookware, and Dan makes albóndigas en chipotle.

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

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♪♪ -Caldo de siete mares, or soup of the seven seas, is a classic Mexican seafood stew, and although you'll find versions of it throughout Mexico, the region of Ensenada claims it as its own.

Now, the origin story is much like the origin story of cioppino or bouillabaisse, in that local fishermen would throw something from their daily catch -- probably what they didn't sell -- into a communal pot for supper.

And today Erica is going to show us how to make caldo de siete mares at home.

-What I love about our version of caldo de siete mares is that it's packed full of big chunks of seafood, hearty veggies, and a really rich and flavorful broth.

-Mm!

-So, let's get started with our aromatics.

-Okay.

-I have one ancho chili, and I have four guajillo chilies, and I'm just going to de-stem this last one here.

Anchos are dried poblano peppers, and they have a really nice, smoky, mildly spicy flavor.

And guajillos have kind of a sweet, tangy, fruity flavor.

-Mm-hmm.

-Also mildly spicy.

So, they'll complement each other really nicely, and they'll also impart a lovely rouge color into the soup.

So, I'm just going to remove these seeds, and we're going to toast these chilies.

And, by toasting them, that really maximizes their flavor.

And I'll just tear them up into half-inch pieces.

I'm just going to throw it right into the pot.

Wonderful.

So, we'll just add in the rest of our guajillo... and our ancho.

And we are going to toast these over medium-high heat just until they're fragrant.

-Mm-hmm.

-So, it only takes about 2 to 6 minutes for them to toast.

And we'll know that they're ready because they will smell amazing.

So, if you could keep an eye on these for me, Julia... -Sure thing.

-...I am going to work with our shrimp.

So, we have 1 pound of large 26/30 shrimp here that I'm going to peel and devein.

Since we're making a seafood soup, the shrimp shells are really going to impart a lovely, rich seafood flavor.

It's going to complement the soup so nicely.

So, we're going to reserve those and set those aside for later.

I'm just going to devein them.

So, I'm just going to cut not too deep just down the middle of the shrimp.

And then we just open it up, and then we can just remove that vein.

I removed all of the veins from the shrimp.

-Mm-hmm.

-So, we'll head right over to our food processor, and we'll add our toasted chilies.

Oh, I can smell those chilies.

-Yeah.

-One onion, quartered.

Two plum tomatoes cut into 1-inch pieces.

Three garlic cloves, 1 tablespoon of Mexican oregano.

-Ah!

-You can also sub Mediterranean oregano.

It really is going to be a nice flavor.

Two teaspoons of cumin.

Two teaspoons of sugar.

Two bay leaves.

-Bay leaves going in the food processor.

-Yeah.

-Ah!

-So, we're just looking for a coarse chop, and since eventually we'll strain out the aromatics, we don't have to worry about fishing out any big chunks.

-There you go.

-And a teaspoon of pepper.

And we'll just place the lid on.

And I just want a coarse chop, so I'm going to pulse it 15 times.

-Whoo, I can smell it from here!

-Right?

-I love it.

-It smells amazing.

I have 3 tablespoons of vegetable oil.

I'm going to add that right in and bring it up to medium-high heat.

Now that our oil is shimmering, it's time to add in our aromatics.

So, we'll just take our coarsely chopped aromatics.

[ Pan sizzles ] Ooh, I love that sizzle.

-Mm-hmm.

-Mm!

And those reserved shrimp shells and 1/2 a teaspoon of salt.

We're going to cook this for about 5 to 7 minutes, just until the liquids evaporate, the mixture starts to darken, and a slight fond will develop at the bottom of the pan.

Our liquid has evaporated.

The mixture has darkened in color.

-Mm!

That looks like a lot of flavor in there.

-Mm!

So much.

I have 5 cups of chicken broth.

I'm just going to add that right in.

And I have two 8-ounce bottles of clam juice.

I'll pour those right in.

And as I do, I'm just going to scrape the bottom of the pan to scrape up all those brown bits.

-Mm-hmm.

-I wouldn't want to miss out on any flavor here.

So... -No, you don't want to leave those behind.

-Mnh-mnh.

We'll just bring this up to a simmer, let it cook for 10 minutes, just until the flavors meld.

-Okay.

-It's been 10 minutes, and the shrimp shells and the aromatics have done a wonderful job.

So, I'm just going to cut the heat for just a moment and just carefully pour it right on through our fine-mesh strainer.

And then I'm just going to press down.

-Look at the color of that broth.

Mm!

That is intense.

-Right?

Now we can add it right back to our Dutch oven.

-Nicely done.

-Thank you.

And we'll just bring it right back up to a simmer.

And now it's time for some hearty veggies.

So, let's add in our 2 carrots, 1 pound of russet potatoes.

And you'll notice that the carrots and the potatoes are cut into 1/2-inch pieces.

And that means that they'll cook at the same rate.

These are 2 ears of corn that we've cut into 1-inch rounds.

Now we'll bring it up to a simmer and cook our veggies for 8 to 10 minutes until they're just tender.

So, we'll check them in about 8 minutes.

I have 1 pound of mussels, and anytime we're working with mussels, we always give them a good scrub and also just discard any that are cracked wide open or just have an unpleasant aroma.

And for the ones that are slightly opened... -Mm-hmm.

-...like this one here... -Yep.

-...I like to do a little test.

-Mm-hmm.

-So, I just take it, and I tap it on the counter and if it closes back up, then we know that it's still fresh, still alive, and we can cook with it.

Also, mussels have a little clump of hairlike fibers... -Mm-hmm.

-...on the side of the shell, and that's called the beard.

So, we definitely want to remove that.

And so, to do so, I just take my forefinger and my thumb, tug it, rock it back and forth, and just pull it towards the hinge.

And it should come right off.

So, we have our mussels.

Let's increase our heat to medium-high.

-Mm-hmm.

-We'll add them right in.

I'm going to give it a stir, and we'll cook the mussels for 3 to 4 minutes covered just until the mussels are opened up and they're perfectly cooked.

-Okay.

-While the mussels cook, let's work with our catfish.

So, catfish is great for this soup because it has a really nice, mild flavor.

-Mm-hmm.

-And when you're shopping for catfish, you want to look for filets that have an even color, smooth texture, and it should smell like the ocean... -Mm-hmm.

-...not overtly fishy or funky.

I have 1 1/2 pounds of catfish filets, and what I like to do is just take my filets, lay it out on the counter, and cut it in half lengthwise.

And then I cut it into 2-inch pieces.

And by starting with large pieces, it ensures that we have some big, hearty chunks when we put it in our bowl.

-Right, because they will break naturally as they cook.

-And for these tail-end pieces, like this one, where it starts to taper at the end... -Mm-hmm.

-...what I like to do is just score it right in the middle... -Mm-hmm.

-...and then fold it over, and that creates a comparable thickness to the other pieces.

Julia, it's been 3 to 4 minutes.

So, let's check on our mussels.

-It smells amazing.

-Right?!

They look beautiful.

The mussels have opened, and since nothing is worse than overcooked seafood... -Uh-huh.

-...we're going to remove the mussels, and, to make room for the rest of the seafood, we're also going to remove our veggies.

I'm going to go ahead and portion up a couple of bowls for us.

-Nice!

-The rest I'm just going to plate up on my platter.

-No potato left behind.

-No potato left behind.

We'll just bring the heat right back up to a simmer, and we'll add in our catfish.

And as I do, I'm just going to arrange it right in our pot in a nice, even layer.

And since the catfish needs a little bit longer to cook than the shrimp... -Mm-hmm.

-...we'll give it a head start and let it cook for three minutes.

Let's check on our catfish.

Ooh!

-Mm!

-So, let's add in our shrimp.

I'll just add them right in.

And I'll just cover it and let it cook for an additional three minutes until those shrimp are pink and the catfish is cooked all the way through.

-Is it time?

-It's time.

So, let's check on our catfish and shrimp.

-Ooh!

-Our shrimp are perfectly pink, and the catfish looks tender and cooked all the way through.

So, we can just turn off the heat.

-Mm-hmm.

-We're just going to finish it off with 2 tablespoons of minced cilantro.

-Mm!

-Ah, I love that pop of green.

-Cilantro with the chilies?

-Yes.

-I can't wait to taste this broth.

-Oh, my gosh, it's going to blow your mind.

And before we ladle it up, I'm just going to give it a taste test.

Ooh.

Mm!

It's perfect.

All right, let's ladle up our bowls.

And by cooking the seafood in batches, it kept all of the seafood from overcooking, and it kept us from overcrowding the pan.

I'll just polish them off with a lime wedge for us both.

And I have some warm corn tortillas, as well... -Oh!

-...we can enjoy with our soup.

-I can't get over how much color you have on this broth.

Mm!

-I think you're gonna love it.

-Wow!

It has such depth of flavor.

There are layers.

I can taste the aromatics.

And the chilies are not overpowering, but it adds this backbone of flavor.

All right, now for some seafood.

Yeah, that shrimp is perfectly cooked.

Erica, this is incredible.

Thank you.

-Oh, my pleasure.

-If you want to make this magnificent Mexican seafood stew, start by toasting guajillo and an ancho chili.

Then, grind them up with the other aromatics.

Strain the broth before building the stew, and cook the mussels first and finish up with the catfish and shrimp.

From "America's Test Kitchen," a seafood stew that will transport you to Mexico -- caldo de siete mares.

This is incredible.

-Thank you.

I love it, too.

-You could cook anything in this broth.

♪♪ Cooking with induction, as opposed to cooking with gas or electric, has become really popular over the past ten years or so here in the U.S., and Adam's here to tell us more about it.

-It's not magic.

It's magnetism.

But it's not the personality kind of magnetism.

It's the magnetic-field kind of magnetism.

-Huh.

-Here's generally how that goes down.

Underneath the burner of an induction cooktop... -Mm-hmm.

-...is an electric coil... -Mm-hmm.

-...that creates a magnetic field.

-Ah!

-And when you put a piece of cookware that is ferromagnetic on there -- and that means there's enough iron in it to make it magnetic -- the magnetic field, that energy will agitate the molecules inside the metal of the cookware, heat up the piece of cookware.

-Mm-hmm.

-So, it's super efficient... -Yep.

-...because you're not losing heat to the air around a gas or an electric burner.

-Mm-hmm.

-They are supposed to maintain temperature really well.

-Interesting.

-And they're really responsive to temperature changes.

-Ah.

-We tested a couple of different portable induction burners.

-Mm.

-This one was the one to beat.

This is the winner.

-Oh, yeah?

-This is the Breville PolyScience Control Freak.

-Mm!

It's huge.

-It's huge.

And it's got the best appliance name I've ever heard, the Control Freak.

-[ Laughs ] -It was powerful.

-Mm-hmm.

-It was accurate.

It comes with all kinds of features that made it a little safer.

It's got an auto shut-off.

Also, it was the only burner we tested that you could do sous vide with, because you could program it to keep the cookware or the contents of the cookware at a consistent temperature.

-Wow!

-It was $1,500.

-Wow!

-So, all of those benefits don't come cheap.

If you want to try an induction burner for a lot less money... -Mm-hmm.

-...this is the Duxtop Portable Induction Cooktop.

-Mm-hmm.

-It's $115... -Better.

-...way less expensive.

It's also accurate.

It's also powerful.

One thing to keep in mind here, though, is that the magnetic coil is a little smaller.

It's six inches.

-Mm.

-So, it's really better suited to smaller pieces of cookware.

All right.

You want to have cookware that is induction-compatible.

-Yes.

-And that means that it's ferromagnetic.

There's enough iron in the mix of the pan to make it magnetic.

-Okay.

-I want you to try this one at the end.

-Okay.

-That's an aluminum pan.

-Okay.

-And this is a magnet.

-Oh!

-If you're not sure whether your pan is induction-compatible, just pull out the magnet, see if it sticks.

-This is the cutest, little magnet I've ever seen, Adam.

-Try it on the aluminum.

[ Laughing ] Problems?

-Yeah, I don't -- I don't think I can do it.

I don't think it's going to stick at all.

-That's because that is not a ferromagnetic pot.

It's not induction-compatible.

That's aluminum.

-Mm-hmm.

-Also, pure copper or glass will not be induction-compatible.

-Okay.

-Stick the magnet to that baby there.

-All right.

-You know what that is.

-Ha-ha!

That's solid cast iron.

-That is our favorite cast-iron skillet.

Not only is it induction-compatible, it's indestructible.

-Yes!

-You can use it at any oven temperature.

-It's a heat-retention champ.

That one is the Lodge 10-inch cast-iron skillet, our favorite.

-Mm-hmm.

-It's all of 20 bucks.

-I love that part.

-If you want to have a traditional skillet that's induction-compatible, that's the one.

-Mm-hmm.

-That is the All-Clad D3 stainless-steel 10-inch fry pan.

-Ooh, it's really stuck.

-Yeah, it's fully clad.

It's got a center of aluminum, but there's stainless steel bonded to the interior and the exterior.

There's enough iron in there to make it ferromagnetic.

And that one's compatible.

-Oh, that's stuck.

-High-performance cookware and a fine plaything on top of it.

-It is fun.

Thank you, Adam.

-You're welcome.

-For more information on cooking with induction, check out our website.

♪♪ -Small, family-run restaurants, called fondas or cenadurias, can be found throughout Mexico, and they are the place to go if you want a good portion of great food at a great price.

And something that you might find on the menu are albóndigas, or meatballs.

And Dan has more to tell us about this today.

-So, I think this is the easiest gig I've ever had.

-Mm.

-This recipe is just so good, so comforting.

This is like grandmother cooking.

-I like it.

-So, the recipe we're making is albóndigas en chipotle.

So, it's these beautiful meatballs that are about half pork and half beef in our recipe... -Mm.

-...in this smoky, beautiful tomato sauce infused with chipotle chilies.

So, our recipe also has some rice in it.

And I actually feel like this is the heart of the dish... -Mm-hmm.

-...because it's true, like, grandma ingenuity, right?

It's all about stretching ingredients.

-Mm-hmm.

-But I love the rice because it soaks up flavor from the meatballs, and it adds just this really nice texture to it.

So, we're going to have a 1/2 cup of white rice here.

And I'm going to go into 4 cups of boiling water and a teaspoon of salt.

Now, you can use day-old rice for this, which is fabulous.

You can also do parcooked rice.

We're going to cook this for about 12 minutes.

It's not going to be fully done, but it'll easily finish up during the cooking of the meatballs.

-All right.

-So that takes about 12 minutes.

While that's happening, we're going to start on our sauce.

This sauce is beautiful, smooth tomato sauce infused with chipotle chilies.

But I think the star of it is honestly some charred aromatics.

-Mm!

-So, we have a white onion here that I've cut into 1-inch rounds.

You can do this on a stovetop, but we're actually going to use the broiler for really even charring.

So, this is going to go on our top rack right here.

-Oh, that's right close to the element.

-So, as you know, broilers can vary a ton in output.

So, we're looking for nice, well-charred onions, which is going to take about 6 to 12 minutes.

But you really want to keep an eye on it based on your broiler.

It's been six minutes.

Let's take a look.

Beautiful.

-Mm-hmm.

-So, we got really nice charring on the top here.

So, we're going to flip these over.

And I'm going to add 3 cloves of garlic that are still in their peels.

So, we'll get some good charred flavor on that, as well.

So, the garlic can go a lot faster.

So, we're going to check this 1 to 4 minutes.

We really want to monitor it.

All right, let's take a look.

-Oh, you can smell the char.

-Right?

Oh, this looks beautiful.

All right.

Awesome.

So, you'll notice that we didn't use any oil on this.

-Yeah.

-Like, if we were to sauté this in a skillet over here, you get really different flavor development than if you char without anything on there.

You really caramelize all of the sugars, and you get deeper, kind of smokier flavor.

-Mm!

-Okay, so, our onions, which are beautifully charred and pretty much cooked through at this point, are going to go into our blender.

The sauce ends up being really smooth.

I'm going to wait a couple of minutes so I don't burn my fingers.

Then we're going to get the peels off those.

And the garlic is going to go in here, too.

-All right.

-These are cool enough.

I can touch them.

-Ha-ha!

-So, we're going to peel off the outside.

We still get nice, charred flavor inside.

-Yeah, it almost steams and intensifies the flavor.

-All right.

We've got our garlic in here.

We'll come back to this in a minute.

But I think our rice is ready.

-All right.

-It's been 12 minutes, and our rice -- you can check it out here.

-Mm-hmm.

-Want to try a little bit?

-Yeah.

It looks like it's fully cooked.

-It's got that core.

-It does.

-Right?

-It's a little al dente in the middle.

-Little al dente.

And that's important.

They're going to continue to cook when it's in the meatballs in the oven.

So, this is perfect here.

So, what I'm going to do is drain this.

And then we're going to give it a nice rinse here.

-Ah, cool it off.

-Cool it off.

And it also helps get rid of some of that surface starch so it doesn't clump up when we try to get into the meatballs.

Beautiful.

Okay, so, now we're going to put our full attention into the sauce.

And I'm obsessed with this sauce.

-You are?

-It's so good.

I would put it on anything.

So, we're going to add some really nice spice and herb flavor here.

So, we have 2 tablespoons of oil.

I have a tablespoon of fresh Mexican oregano.

Then we're going to add a 1/4 of a teaspoon of ground cumin.

Now, both of these are going to benefit from being bloomed in oil, right?

So, that's why we have them in here.

I'm gonna go to the microwave, and in about 30 seconds, we'll get them really aromatic.

-Okay.

[ Microwave beeps ] -Oh, yeah -- beautiful, incredibly fragrant.

This is going to go into our blender along with the rest of our ingredients.

So, smoky, kind of charred flavor, obviously, is kind of the backbone of this.

So, we're going to use some fire-roasted tomatoes instead of regular ones.

So, this is a 14.5-ounce can.

I also have a cup of chicken broth.

Then I have 2 teaspoons of apple-cider vinegar -- just a little bit of nice acidity -- and then chipotle chilies in adobo.

-Mm-hmm.

-They're really ripe jalapeños.

So, they're red to start with.

And then they are smoke-dried.

So they pick up a ton of flavor.

-Mm-hmm.

-So, we're gonna have a tablespoon of that.

-And those are the ones you find in the can.

-Right, exactly.

So, they're in the can.

And there's a mix of the beautiful adobo sauce and the chipotles.

-Mm-hmm.

-So, we use a mix of both there and chop it up.

And then finally a 1/4 of a teaspoon of salt.

Make everything pop.

Now I'm going to blend this for about 30 seconds.

We're looking for nice, smooth, silky sauce.

[ Motor humming ] Okay, let's see what we got.

-You can see all those specks of char.

-We're gonna transfer most of our sauce to here, but I'm going to save a cup, and that's actually going to go over the top of the meatballs -- sauce everywhere.

Okay, and then the rest, we're just going to pour in the bottom of our 13-by-9 baking dish.

We're going to drop a bay leaf in there.

-Ah!

-That's going to cook along with it.

So, now we can set this aside and work on our meatballs.

So, it's time to focus on the star of the dish... -Mm-hmm.

...albóndigas.

-Yes!

-So, these meatballs, like so many others, have a panade in them.

Panade really is the secret to juicy, tender meatballs.

It traps a lot of moisture, and it really breaks up the network that you get... -Mm-hmm.

-...from that sticky myosin protein in the meatballs.

So, it's just a win-win-win.

We're going to start with 2 eggs in here and 6 tablespoons of milk.

And so, I'm going to whisk this until smooth.

And then I've got a couple slices of white sandwich bread here.

-Mm-hmm.

-So, I'm just going to rip this into, you know, rough kind of 1-inch pieces.

So, we're going to use our trusty fork here and mash this together.

If you leave it like this, you're going to have French-toast kind of custardy pieces.

-You'll have big pieces of crumbs in your meatballs.

-Exactly.

Yeah.

So, we want to make this kind of as smooth as we can.

-Yeah.

That way it'll just disappear.

-Right.

Okay, great.

This looks beautiful.

Now it is time for the rest of the meatball ingredients.

We've got 12 ounces each of ground beef and ground pork.

This gives it a really nice texture and great meatiness.

So, we're using ground pork, which you don't really have a choice usually on fat content at the store.

-That's true.

-That's fine.

It's very rich.

We're using 90% lean ground beef.

-Okay.

-Now we have our beautiful rice that we parcooked.

-It's so old school putting rice in meatballs.

I love it.

-Yeah it's great, right?

It's stretching the ingredients.

But then you get this fabulous extra texture and flavor to it.

So, now we're going to season these up.

I have another teaspoon of fresh chopped oregano.

This is Mexican oregano.

Again, totally go with the Italian if that's what you have.

I have a 1/2 teaspoon of cumin.

So, we're matching a lot of the flavors in the sauce.

And then a teaspoon of black pepper.

And finally a teaspoon of salt.

All right, so, I'm just going to mix this up.

Now we're going to portion out our meatballs.

I'm going to use a number-16 scoop.

You can use a quarter cup... -Mm-hmm.

-...and just kind of a mounding quarter cup.

We're going to do 15 meatballs.

And so, what I like to do is have a little bowl of water here whenever I make meatballs.

So, when I get it out, I can do a little bit of water on my palm here.

-Mm-hmm.

-And it helps with the sticking.

-Ah!

Very clever.

-Get something a little bit smoother there.

-Mm-hmm.

-Beautiful.

And I'll just nest that into our sauce.

So, that's three of them.

I'm going to keep going until we have 15 total.

-Mm-hmm.

-And then it's going to be time to bake.

-All right.

-It is time to bake.

And we're first going to top them with our reserved 1 cup of sauce here.

So, we'll cover this tightly with aluminum foil.

That's going to trap steam in there and help everything cook more efficiently... -Mm-hmm.

-...and nice and evenly.

So, we're going to go into a 350-degree oven on the lower-middle rack and cook until the meatballs are at least 160 degrees.

Takes about 45 to 55 minutes.

All right.

So, this has been 45 minutes.

So, we're going to let them rest here 15 minutes.

And then we can dig in.

Let's get in here.

-Oh, wow!

-I am gonna put it on a platter.

I really want a chance to mix the sauce, make sure it's nice and emulsified, and then also give it a taste for seasoning.

All right, just give it a quick stir here.

-Yeah, work all those meat juices in.

-Exactly.

Looks great.

Give it a quick taste.

I'm going to hit it with just a little bit of salt.

-Oh, goodness!

-I'm so excited for you to try this.

So, finally, we'll top with a little bit of fresh chopped cilantro.

-Oh!

-Okay, ready to eat.

-Okay.

-So, I've got some steamed medium-grain white rice here.

-Mm.

More to catch that sauce.

-Exactly.

That's the best part of every meal -- right?

-- where the rice just picks up whatever sauce it was, and you just eat that.

-Yeah!

I am so excited for this.

-I'll come back with a little more sauce for you there.

-All right.

I'm going right for the sauce first, actually.

-Yeah.

I'd love you to try it.

-Yeah.

Whoa!

That has a lot of flavor.

So, it has the spice.

It has the chipotle.

It has the charred onions.

-Mm-hmm.

-That's amazing.

-Isn't it so nice?

And it blends so well with the meatballs.

Obviously, we got tons of juices coming out of those, as well... -Yeah.

- ...and that makes it a lot richer.

-I can taste the cumin in the meatball.

That really shines through.

And I love the texture of the rice.

I like how easy it was because usually when you make meatballs, there's a lot of frying and browning and splattering.

This is just in the oven with a lid on.

Dan, these are spectacular.

Thank you.

-You're welcome.

-If you want to make these incredible meatballs, start by parcooking the rice.

Make a smoky sauce with charred vegetables, roasted tomatoes, and chipotles, and bake the meatballs right in the sauce.

From "America's Test Kitchen," a smoky, saucy recipe for albóndigas en chipotle.

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

This is killer!

-It's so good, right?

-Yeah.

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-"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.

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