
Gear Heads
Lan shows us how to salt meat for flavor; she also teaches us how to use side fond from our pans.

Lan shows us how to salt meat for flavor; she also teaches us how to use side fond from our pans.

Fish Chowder, Hearty Green Salad with Seared Halloumi; Nakiri knives & tiny tools reviews

Lamb Shanks Braised in Red Wine with Herbes de Provence, Profiteroles; best cooking wines

Classic Armenian flatbread; lentils; red lentil kofte.

Trout amandine; freshwater fish; bench scrapers; lentilles du puy with spinach and creme fraiche.

Pan-Seared Thick-Cut, Bone-In Pork Chops, Pouding Chômeur; tasting of bone broth; review of apple corers

Braciole; angel hair pasta; scrub brushes; pasta with burst cherry tomato sauce and caper crumbs.

Tartiflette, Paniscia (Red Wine Risotto with Beans); all about mushrooms

Peruvian Pollo a la Brasa, Malaysian Grilled Chicken Satay; countertop ice maker review

Cauliflower and bean paella; meat-free burgers; vegan Baja-style cauliflower tacos.

Porchetta-Style Turkey Breast, Roasted Fennel; review of smart ovens.

San Diego fish tacos; tortilla chips; the history of shrimping in America; crispy fried shrimp.

Roasted whole side of salmon; turmeric; kids' vegetable peelers; emulsions; spring vegetables.

Stir-Fried Cumin Beef, Lan Hu Cai (Tiger Salad); review of colanders; all about cabbage

Ground beef chili; food processors; red lentil soup with North African spices.

Lard-fried chicken; a tasting of regional potato chips; BLT salad; blueberry biscuits.

Sous vide seared steaks; sous vide machines; soft poached eggs.

Pad thai; coconut milk; electric kettles; panang beef curry.

Portuguese-style beef stew; prepared pesto; worst gadgets of the year; quinoa and vegetable stew.

Lan teaches us the proper way to read a recipe; she shows us some master knife skills.