From Season 8
We wanted a method to make Baked Ziti that would give us the same delicious results but in less time and without watching over, or dirtying, a multitude of pots.
We wanted to turn this dish into a within-reach weeknight supper, and to bring the too-rich, often gloppy sauce back to its refined roots.
Which model blows the lid off the competition?
You get what you pay for with most supermarket extra-virgin olive oils: bland, bottom-of-the-barrel, and boring. Is there a brand worth buying?