Season 2

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  Fried Chicken and 'Fixens

  Soggy fried chicken has no place on any table, and we’ll show you how to avoid it. Our recipe for fried chicken took five years to develop and guarantees perfect results every time.

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  Steak Frites

  Why do steaks seared at home often turn out pallid? And why do sauces in restaurants taste so much better than sauces made at home? In this episode, you’ll learn how to make steak frites worthy of the finest Parisian bistro.

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  Shrimp Classics

  Nothing is worse than tough, rubbery, or tasteless shrimp. The test kitchen gives a primer on shrimp, plus recommendations on the best kind of garlic press and our favorite brand dried pasta.

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  Simple Sandwiches

  Mushy, bland tuna salad or dry, overcooked meat can ruin an otherwise great sandwich. Individually wrapped cheese singles can do the same to classic grilled cheese. We’ll show you the test kitchen’s foolproof recipes for these sandwich favorites.

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  Pizza Night

  Good pizza—one that’s not damp, molten, saucy, or messy—isn’t difficult to make at home. To satisfy everyone, we developed two pizza recipes—a deep-dish pizza that bakes in a pan as well as a cracker-thin pie that’s in and out of the oven in just 10 minutes.

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  Spaghetti and Meatball Supper

  Although this meal sounds simple, much can go wrong. The test kitchen will show how to produce moist, creamy meatballs and a robust tomato sauce. We’ll also taste one of the critical ingredients for this supper: Parmesan cheese.