From Season 1
Cook the potatoes whole and in their skins, add the right dairy in the right order, and toast--don't roast--the garlic.
Use the right mix of meat, choose from three possible fillers, and bake the loaf free-form or in a perforated pan to keep it from stewing. The rest is up to the cook.
We measured pectin levels, calculated pH, and grabbed our Bostwick consistometer to explain the surprising results of our ketchup taste test.
How do you make sure you always get the strong (or more subtle) garlic flavor you need?