Season 2
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Bar Cookies
Bar cookies are thought to be easier than traditional cookies because there's no need to form individual balls of dough. But baking dough in the pan, rather than balls on a cookie sheet, can cause problems. We show you how to avoid them.
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French Toast, Waffles, and Breakfast Strata
Soggy, overly eggy French toast just won’t do. And neither will rubbery, bland waffles. If you’re going to spend the time making brunch fare, it better be good. The test kitchen gives the recipes that deliver.
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Bacon, Eggs, and Homefries
Bacon, eggs, and potatoes are the classic makings of an all-American breakfast. But bacon that is underdone in some spots and brittle in others is unappealing to everyone. And no one likes a tough cheese omelet or burned, dry homefries. Here we solve those issues for good.
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Muffins and Scones
Watch as the test kitchen shows how to make simple but memorable blueberry muffins and finely textured scones. We’ll also explain what to look for when buying butter, and discuss whether brand matters when it comes to buying muffin tins.
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Ham, Biscuits, and Greens
Dry ham, tough biscuits, and tired greens won’t satisfy anyone’s cravings for good Southern food. We’ll reveal how to make the best versions of these comfort foods.
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Winter Dinner
A fatty, greasy sauce can ruin braised short ribs. So can boring, flavorless mashed potatoes. The test kitchen explains how to make meltingly tender braised ribs, with roasted carrots and mashed potatoes to soak up an excellent sauce.
