Current Season
-
Old-Fashioned Fruit Desserts
Before pineapple took over, upside-down cakes were made with seasonal fruit, such as apples. We’re bringing back the upside-down apple cake and another simple but sophisticated dessert: fresh berry gratins with zabaglione.
- recipe:
- Apple Upside-Down Cake, Individual Fresh Berry Gratins
- equipment:
- Apple Slicers
- taste test:
- Vanilla Extract
-
Turkey on the Grill
In theory, grilling turkey is simple, but in reality the meat overcooks quickly and dries out. We take the guesswork out of this grilled holiday bird and cook up some roasted potatoes for a crispy side dish.
- recipe:
- Charcoal Grill-Roasted Boneless Turkey Breast, Crisp Roasted Potatoes
- equipment:
- Grill Cookware
-
Classic Asian Appetizers
Uncover the secrets to preparing super-light, crispy tempura and Thai pork lettuce wraps at home.
- recipe:
- Shrimp Tempura, Thai Pork Lettuce Wraps
- equipment:
- Mortars and Pestles
- taste test:
- Mirin
-
The Italian Grill
Watch as we explain how two bricks play an integral role in our juicy, crisp-skinned chicken and demystify making a stuffed flank steak with a filling that stays put.
- recipe:
- Italian-Style Charcoal-Grilled Chicken, Charcoal-Grilled Stuffed Flank Steak
- equipment:
- Grill Presses
- taste test:
- Provolone
-
Best Burgers and Fries
Rubbery patties and greasy fries give this classic combination a bad name. Join us as we prepare juicy, old-fashioned burgers and introduce a frying method that cuts down crispy fries’ cook time.
- recipe:
- Best Old-Fashioned Burgers, Easier French Fries
- equipment:
- Electric Deep Fryers
- science:
- Cold Oil Frying, Handling Meat
-
Supper From South of the Border
Our carnitas, Mexico’s version of pulled pork, have all the flavor—but none of the problematic hot fat—of the traditional fried dish. Street corn completes this authentic Mexican meal.
- recipe:
- Mexican Pulled Pork (Carnitas), Mexican-Style Charcoal-Grilled Corn
- equipment:
- Corn Strippers
