From Season 6
The best sangria is based on cheap wine and uses oranges and lemons as the only fruit.
Paella can be a big hit at restaurants but an unwieldy production at home. Could we re-create this Spanish classic in two hours without using any fancy equipment?
Traditionalists prefer paella pans over Dutch-ovens, but how much should tradition cost?
We prefer regular (not extra-virgin) olive oil for cooking because of its less assertive flavor and greater resistance to burning. But we still wanted a brand that tasted like olive oil.