From Season 7
Greasy potatoes, burnt crusts, and uneven cooking were just three of the problems we had to solve to resurrect this classic method of roasting spuds on the stovetop.
An all-beef meatloaf may be convenient, but it's also tough, dry, and dense. We went through 260 pounds of beef to find the best way to lighten the loaf.
We measured pectin levels, calculated pH, and grabbed our Bostwick consistometer to explain the surprising results of our ketchup taste test.