Season 12

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  A Moroccan Feast

  Fussy techniques and esoteric ingredients make cooking authentic Moroccan chicken a daunting proposition. Our simple Chicken Tagine and foolproof couscous take the anxiety out of preparing a Moroccan meal.

   

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  Soup and Bread from Scratch

  Most of the time, whole-wheat sandwich bread and broccoli-cheese soup recipes don’t taste enough like the ingredients they advertise. Our versions really taste like wheat and broccoli, respectively—and are better than anything you can buy at a supermarket.

   

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  Salmon and Sole

  Fish dishes make the perfect weeknight meal—if you can avoid cooking them improperly and losing their crust in the process. We manage to dodge both problems in our recipes for Glazed Salmon and Baked Sole Fillets.

   

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  Crepes and Croissants

  To learn how the French make their croissants so delicate and rich, we traveled to Paris. Then we came back to the test kitchen and used what we learned to develop our own foolproof recipe. We also introduce our flawless version of another brunch favorite: crêpes. 

   

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  Here's the Beef

  We researched the fanatical world of chili devotees and used the best of what we learned to develop a recipe for Our Favorite Chili. Then we demonstrate another beefy favorite: Juicy Pub-Style Burgers.

   

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  Shake and Bake Reinvented

  First, we reveal how using fewer nuts actually brought out the almonds’ flavor in our Nut-Crusted Chicken Cutlets. Then we demonstrate our foolproof method for the ultimate Crisp Pan-Fried Pork Chops.