From Season 8
This Southwestern-style chili often cooks up bland and watery, with chewy bits of rubbery chicken that make home cooks ask, "Where's the beef?"
Cornbread should be tender and sweet, yet dark and crunchy. It should also burst with corn flavor.
Is cast iron the original nonstick pan? Do recent innovations improve on this traditional kitchen workhorse?
Are the corniest chips the best?