From Season 11
With Argentine beef and a wood fire, cooking churrasco in the backyard would be easy. We were stuck with American supermarket steaks and a Weber kettle.
Most Americans know gazpacho as a chunky liquid salsa. In Spain, the most famous version is a creamy puree. But to get it right, we’d need more than just a good blender.
When most brands garner comments like “sour, old, sad,” we just had to ask: What does it take to produce good canned diced tomatoes?