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26 Episodes 2008 - 2008
Episode 1
Sat, Jan 5, 2008 27 mins
We wanted juicy pork chops slathered with a smoky, tangy barbecue sauce. But how would we replicate the savory crust of a grilled pork chop indoors? We set out to solve this puzzle. We also make a cool, creamy macaroni salad with the perfect ratio of macaroni to dressing.Recipe: Skillet-Barbecued Pork Chops, Cool and Creamy Macaroni SaladEquipment: Chef's KnivesScience: The Science of Brining
Episode 2
Sat, Jan 12, 2008 27 mins
Layer cakes are desserts to be savored at birthday parties, holidays, and other celebrations. Ideally, the cake's tender layers offset the bracing, citrusy filling, and the whole is swathed in a glossy, pale frosting. We'll show you how to make a version that tastes as great as it looks.Recipe: Lemon Layer CakeTaste test: Yellow Cake Mixes
Episode 3
Sat, Jan 19, 2008 27 mins
Stuffed manicotti makes a hearty and delicious main course, but in most cases its preparation is best left to a practiced and patient Italian grandmother. We wanted a simpler, easier method for making manicotti.Recipe: Baked Manicotti, Cheesy Garlic BreadEquipment: Garlic PressesTaste test: Supermarket Parmesan Cheese
Episode 4
Sat, Jan 26, 2008 25 mins
Dive into the creation of two divine cookies - one almost a brownie with triple chocolate and the other a chewy brown sugar treat - accompanied by a showcase of budget-friendly coffee makers.
Episode 5
Sat, Feb 2, 2008 27 mins
Episode 6
Sat, Feb 9, 2008 30 mins
Coq au vin's appeal is timeless, but its preparation can be intimidating for the home cook. We set out to make this dish a little less overwhelming—but just as delicious as we remembered. We also simplify the process of making pot de crème without compromising this decadent dessert's rich flavor or ethereal texture.Recipe: Modern Coq au Vin, Chocolate Pots de CremeEquipment: Dutch OvensScience: Cooking with Alcohol
Episode 7
Sat, Feb 16, 2008 30 mins
In this episode, the test kitchen perfects two breakfast treats: blueberry scones and rich bran muffins.Recipe: Blueberry Scones, Better Bran MuffinsEquipment: Commuter Coffee MugsTaste test: Strawberry Preserves
Episode 8
Sat, Feb 23, 2008 30 mins
We develop a Thai-style chicken soup that uses supermarket ingredients without sacrificing authentic flavors, and we make a vegetarian stir-fry so hearty even carnivores will be satisfied.Recipe: Stir-Fried Portobellos with Ginger-Oyster Sauce, Thai Chicken SoupEquipment: LadlesTaste test: Soy Sauce
Episode 9
Sat, Mar 1, 2008 27 mins
Holiday Beef Tenderloin DinnerAdd a rich stuffing to beef tenderloin, and you've got the ultimate main course, at least in theory. But making a tenderloin through can be a challenge—this is an expensive piece of meat, so you don't want to risk overcooking it. We also wanted mashed potatoes so rich and decadent, not a drop of gravy would be necessary to enjoy them.
Episode 10
Sat, Mar 8, 2008 27 mins
We don't have anything against spaghetti and meatballs or pasta with marinara, but the world of pasta and tomatoes extends far beyond these popular standbys. Enter Penne alla Vodka and Pasta Caprese.Recipe: Penne alla Vodka, Pasta CapreseEquipment: StockpotsTaste test: Penne
Episode 11
Sat, Mar 15, 2008 27 mins
Brining is the best way to guarantee a moist turkey, but it isn't always the most practical way. We rethink our brine-at-all-costs philosophy and find that salting, a kind of "dry-brining" in which we rub the bird with salt and let it rest in the refrigerator for several hours, not only seasons the meat but also helps keep it moist.Recipe: Roast Salted Turkey, Roasted Green Beans with Red Onion and WalnutsEquipment: Roasting PansTaste test: Turkey
Episode 12
Sat, Mar 22, 2008 27 mins
Chicken chili might sound like heresy—after all, isn't chili supposed to be made with beef?—but this Southwestern dish is a light, bright alternative to tomato-rich beef chili. The key to chicken chili is finding the right cooking method so that the white beans become tender and the chicken doesn't dry out and turn rubbery.Recipe: White Chicken Chili, Double-Corn CornbreadEquipment: Cast-Iron SkilletsTaste test: Tortilla Chips
Episode 13
Sat, Mar 29, 2008 27 mins
A tart should be easier to prepare than the typical double-crust American pie. But developing a flaky crust sturdy enough to support the fruit is a bit tricky. And getting the apples to caramelize by the time the crust is baked is also a challenge.Recipe: Apple GaletteEquipment: Bakeware BasicsScience: Flour Types
Episode 14
Sat, Apr 5, 2008 30 mins
It's not a surprise that so many cooks turn to chicken breasts for dinner. They're convenient, low in fat, and, when made right, juicy and satisfying. To keep boredom at bay, one of our simple skillet recipes features a flavorful drizzling sauce, another a golden Parmesan crust.Recipe: Parmesan-Crusted Chicken Cutlets, Pan-Roasted Chicken Breasts with PotatoesEquipment: Inexpensive Instant-Read Thermometers
Episode 15
Sat, Apr 12, 2008 30 mins
We set out to develop a better-than-takeout pizza in which the crust gets equal billing with the toppings and each is full of flavor—not grease.Recipe: Pepperoni Pan Pizza, Antipasto Pasta SaladEquipment: Toaster OvensTaste test: Frozen Pizza
Episode 16
Sat, Apr 19, 2008 30 mins
Bakery versions of crumb cake often fall short. The crumb topping can be skimpy or dry and brittle. And the cake can suffer too, baking up too dry or not sturdy enough, so that the crumb topping simply sinks into the cake. We tackle these issues to develop the ultimate crumb cake.Recipe: New York-Style Crumb Cake, Blueberry Boy Bait Equipment: Square Cake PansTaste test: Hot Cocoa Mix
Episode 17
Sat, Apr 26, 2008 30 mins
Cutting into a steak to find that the rosy meat is confined to a measly spot in the center—with the rest a thick band of overcooked gray—is a great disappointment. Our surefire method for pan-searing thick-cut steaks delivers both a flavorful crust and juicy, rosy meat throughout.Recipe: Pan-Seared Thick-Cut Strip Steaks, Garlic and Olive Oil Mashed PotatoesEquipment: Slotted SpoonsScience: Tender Steaks
Episode 18
Sat, May 3, 2008 27 mins
Skipping dessert or eating a piece of fruit is an obvious way to cut calories, but where's the fun in that? We set our sights on lowering the fat and calories in two favorite chocolate desserts—chocolate mousse and brownies.Recipe: Low-Fat Chocolate Mousse, Fudgy Low-Fat BrowniesTaste test: Light Vanilla Ice Cream
Episode 19
Sat, May 10, 2008 27 mins
Fish fillets might look innocent, but once their delicate flesh hits the grill, there's no getting them off without a fight—simply put, fish sticks. And because fish is delicate, in comparison to meat, the flesh easily dries out. We decided to take the fear out of grilling fish by tackling these two recipes: blackened grilled snapper and glazed salmon.Recipe: Charcoal-Grilled Blackened Red Snapper, Sweet and Saucy Charcoal-Grilled Salmon with Lime-Jalapeno GlazeEquipment: Barbecue Mitts
Episode 20
Sat, May 17, 2008 27 mins
We develop home-cook-friendly versions of two Indian favorites: vegetable curry and chicken tikka masala.Recipe: Indian-Style Curry with Potatoes, Cauliflower, Peas, and Chickpeas, Chicken Tikka MasalaTaste test: Crushed Tomatoes
Episode 21
Sat, May 24, 2008 27 mins
We've always enjoyed roasting game hens and thought the grill might deliver even more flavor to the tender meat, grilling poultry is full of challenges—especially whole birds.Recipe: Grill-Roasted Cornish Game Hens on a Charcoal Grill, Rice Salad with Oranges, Olives, and AlmondsEquipment: Chimney StartersTaste test: Basmati Rice
Episode 22
Sat, May 31, 2008 27 mins
Easy Skillet SuppersStreamlined methods for Beef Stroganoff and Baked Ziti condense all the steps into one skillet—yes, even the noodles.Recipe: Skillet Baked Ziti, Skillet Beef StroganoffEquipment: Can OpenersTaste test: Supermarket Extra-Virgin Olive Oils
Episode 23
Sat, Jun 7, 2008 26 mins
The problem with four-cheese lasagna? Too often it's heavy, greasy, and bland. Watch as we create an elegant lasagna with the right combination of cheese and a smooth and creamy sauce.Recipe: Four-Cheese Lasagna, Spicy Salad with Mustard and Balsamic VinaigretteEquipment: Box GratersTaste test: Balsamic Vinegar
Episode 24
Sat, Jun 14, 2008 30 mins
We explore two elegant approaches to shrimp—one hot dish and one cold—and find the best way to prepare each.Recipe: Garlicky Shrimp with Bread Crumbs, Shrimp SaladEquipment: Kitchen TimersTaste test: Tuna
Episode 25
Sat, Jun 21, 2008 27 mins
Food safety concerns have many of us now grilling burgers to medium-well and beyond. Unfortunately, grilling burgers for so long results in disappointingly dense, dry meat. We weren't yet ready to omit burgers from our backyard menu, so we set out to solve the problem.Recipe: Oven-Fried Onion Rings, Well-Done Hamburgers on a Charcoal GrillTaste test: Cheddar Cheese Science: All About Panades
Episode 26
Sat, Jun 28, 2008 27 mins