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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.

Grilled Boneless Beef Short Ribs, Briam; tasting of goat cheese

Pancakes; turkey bacon; syrup dispensers; baking soda and browning; French-style scrambled eggs.

Lan teaches us how to make bread using a Tangzhong; she also gives us tips on making sandwiches.

Braised brisket with pomegranate, cumin and cilantro; twist corkscrews; duchess potato casserole.

Korean marinated beef; a primer on sesame products; kimchi bokkeumbap (kimchi fried rice).

Pork carnitas; lard; crunchy shrimp tacos.

Chewy oatmeal cookies; mini prep bowls; pecan bars.

Choucroute garnie; Belgian endive; European-style sausages; endive salad with oranges.

Lan explains the science behind braising meat and also gives us reasons to overcook our vegetables.

Roast Chicken with Couscous, Roasted Red Peppers, and Basil; Rhubarb Upside-Down Cake

Tuscan grilled pork ribs with radicchio; honing rods; mushrooms with red wine and rosemary.

Boston cream pie; silicone spatulas; chocolate sheet cake with milk chocolate frosting.

ATK celebrates Friendsgiving with Pecan Pie, Salted Caramel Apple bars, and more!

Ashley makes Thick-Cut Smoked Pork Chops and Julia makes Backyard Barbecue Beans.

Broiled chicken with gravy; toaster ovens; toaster oven gear; skillet roasted broccoli.

Lan demonstrates meat marinating techniques and steak cooking methods.

Pasta Cacio e Uova, Orecchiette with Broccoli Rabe and Sausage; chef’s knives under $75.

Hearty beef and vegetable stew; glass baking dishes; sound and flavor of food; cod baked in foil.

Kevin & Jeffery make stir-fried noodles. Learn all about sweet and savory honey applications with Dan.