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

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

Woodman's-style clam chowder; how to eat oysters at home; inexpensive blenders; lobster.

Simple Cheese Quiche, French Toast Casserole; breakfast kitchen tools; cast iron skillets

Crispy French fries with top air fryers, ultimate grilled cheese, and no-churn old-fashioned frozen custard.

Lan demonstrates meat marinating techniques and steak cooking methods.

Guanimes con bacalao; pina coladas; a visit to Puerto Rico; all about salt cod.

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

Pasta alla Zozzona, Pappardelle with Duck and Chestnut Ragù; tips for food processors

We wanted to come up with recipes for two classic desserts, carrot cake and cheesecake that are a bit lighter.

We develop a recipe for pulled pork that rivals barbecue joints but won't be an all-day affair.

Watch as we figure out the best recipes for two New Orleans favorites—Jambalaya and bananas Foster.

We love appetizers like spiced nuts. creamy spinach dip, and beef satay.

In this episode, we've developed a layer cake with an old-fashioned jam filling and real butter frosting.

We show you how to make bistro classics like steak au poivre and crème brûlée.

We wanted to develop the perfect pumpkin cheesecake recipe worthy of a holiday dinner.

We offer recipes for tender beef brisket and savory corn fritters.

We set out to develop a hassle-free pizza recipe especially for the grill.

We wanted to master the details of pasta all'amatriciana, Rome's most famous dish.

We wanted our lemon cheesecake to be both light and creamy, with great lemon flavor.

Strawberry shortcake and cherry cobbler.