From Season 7
How do you give cold picnic chicken great flavor without flabby, sticky skin? As with James Bond's martinis, the secret is shaken, not stirred.
Grilling shrimp in their shells protects the delicate flesh, but seasonings are peeled away at the table. Could we deliver tender, flavorful grilled shrimp--without the shells?
Are all metal skewers created equal?
Great lemon flavor alone doesn't define a winner.