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26 Episodes 2010 - 2010
Episode 1
Sat, Jan 2, 2010 25 mins
Triple-Chocolate Mousse CakeThe most important ingredient in our ultimate triple-chocolate mousse cake is, well, chocolate. But not all varieties are created equal. Watch as we discuss chocolate types and reveal which ones take the cake.RecipesTriple-Chocolate Mousse Cake Tasting LabWhite ChocolateEquipment CenterInnovative Teapots
Episode 2
Sat, Jan 9, 2010 25 mins
Perfectly cooked chicken doesn't need to be gussied up with unnecessary additions. We uncover the secrets to quick, hearty chicken noodle soup and roast chicken with extra-crispy skin.
Episode 3
Sat, Jan 16, 2010 27 mins
Making blueberry muffins and a perfect French omelet. Also: omelet pans are reviewed.
Episode 4
Sat, Jan 23, 2010 27 mins
Hungarian beef stew; braised short ribs. Also: a discussion of paprika; advice for buying short ribs.
Episode 5
Sat, Jan 30, 2010 27 mins
Roasting pork chops in a skillet; making glazed pork tenderloin. Also: favorite kitchen gadgets; induction burners.
Episode 6
Sat, Feb 6, 2010 27 mins
Chocolate-chip cookies; French butter cookies. Also: taste testing chocolate chips.
Episode 7
Sat, Feb 13, 2010 27 mins
Guest chef Lidia Bastianich helps make an authentic Sicilian pesto; Bridget Lancaster shows how to make an Italian meat sauce. Also: blender reviews.
Episode 8
Sat, Feb 20, 2010 27 mins
Roast Beef Tenderloin -The classic approach to roasting this prime cut sacrifices juiciness for crust. Why settle for anything less than perfection?French Mashed Potatoes - French cookery's intensely rich, cheesy take on mashed potatoes flouts the rules. To Americanize the dish, we ignored a few more. Vive la résistance!Equipment - Slicing Knives
Episode 9
Sat, Feb 27, 2010 27 mins
Bread baking. Included: rustic dinner rolls with a crusty exterior; light and airy multigrain bread.
Episode 10
Sat, Mar 6, 2010 25 mins
A French onion-and-bacon tart; a Spanish tortilla using a skillet. Also: electric wine openers.
Episode 11
Sat, Mar 13, 2010 27 mins
How to roast chicken in a skillet and make a skillet lemon soufflé. Also: a lemon reamer; eco-friendly skillets.
Episode 12
Sat, Mar 20, 2010 27 mins
Pork schnitzel; Austrian potato salad. Also: wine aerators; traditional skillets.
Episode 13
Sat, Mar 27, 2010 25 mins
Baked ZitiGarlicky Shrimp PastaEquipment - Cookware Sets
Episode 14
Sat, Apr 3, 2010 27 mins
A slow-roasted turkey with gravy; pumpkin pie; cinnamon.
Episode 15
Sat, Apr 10, 2010 27 mins
How to make a coconut layer cake. Also: tips for foolproof cake baking; a premium-butter taste testing.
Episode 16
Sat, Apr 17, 2010 27 mins
Oven-roasted salmon; grilled salmon steaks. Also: California olive oils; nonstick seasoning.
Episode 17
Sat, Apr 24, 2010 27 mins
How to make ciabatta and a quick, flavorful tomato sauce. Also: bowl scrapers.
Episode 18
Sat, May 1, 2010 27 mins
Roast chicken; roasted broccoli. Also: vertical roasters; mise bowls.
Episode 19
Sat, May 8, 2010 27 mins
How to make tandoori chicken without a tandoor oven; how to cook a perfect rice pilaf. Also: boning knives are reviewed.
Episode 20
Sat, May 15, 2010 27 mins
Making super-chewy chocolate cookies and crispy oatmeal cookies. Also: portion scoops.
Episode 21
Sat, May 22, 2010 27 mins
How to make Mexican pulled pork with a side dish of street corn. Also: corn strippers; grilling gadgets.
Episode 22
Sat, May 29, 2010 25 mins
Recipes :Easier French FriesBest Old-Fashioned BurgersClassic Burger SauceBelgian-Style Dipping SauceChive and Black Pepper Dipping SauceEquipment Corner : Electric Deep FryersScience Segment : Handling MeatCold Oil Frying
Episode 23
Sat, Jun 5, 2010 27 mins
How to make Italian grilled chicken and stuffed flank steak. Also: provolone cheese.
Episode 24
Sat, Jun 12, 2010 27 mins
Light and crispy tempura; mirin, a sweet Japanese cooking wine; Thai pork lettuce. Also: the best mortar-and-pestle set.
Episode 25
Sat, Jun 19, 2010 27 mins
Making a grilled turkey and crispy roast potatoes. Also: pans for the grill are reviewed.
Episode 26
Sat, Jun 26, 2010 27 mins
Upside-down apple cake; apple slicers; a vanilla tasting; an easy berry gratin.