
ATK Presents
Dan shares the recipe for the ultimate banana bread. Hannah and Lisa share their favorite cheap kitchen tools.

Dan shares the recipe for the ultimate banana bread. Hannah and Lisa share their favorite cheap kitchen tools.

Blackened Chicken, Roasted Okra; spice storage solutions; all about corn products

Lan shows how to keep meat crispy when frying; she also teaches how to make fried potatoes.

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

Double-crust chicken pot pie; creamy peanut butter; cowboy cookies.

Smoked citrus chicken; the origins of key lime pie; making key lime pie.

Porchetta; ricotta; wine coolers; Parmesan farrotto.

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

Swiss Chard Pie, Savoy Cabbage Soup with Ham, Rye Bread and Fontina; milk frothers

Boneless rib roast with Yorkshire pudding and jus; black tea; Lighthouse Inn potatoes.

Julia and Bridget make Beef Wellington; Jack talks all about domestic caviar

Lan demonstrates microwave tricks and shares oven tips.

Kevin and Jeffrey make Chinese shrimp toast. Lisa and Kate explore the world of Japanese knives.

Japchae (Korean Noodles with Vegetables and Beef), Beef Ho Fun; vinegar roundup

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

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

We think afternoon tea is an excellent excuse to whip up a batch of scones or lemon pound cake.

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

We take a hard look at paella and see if we can pareit back to its humble origins.

In this episode, we take a look at a couple of our favorite egg dishes, scrambled eggs and omelets.