Season 5

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  Quicker Pasta

  Sure, raw tomato sauces are fast, but if the sauce is watery and bland, who cares? Likewise, asparagus-based pasta sauces are often bland and boring. In this episode we keep things simple while avoiding these common problems.

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  Mexican Favorites

  “Real” Mexican food is noted for its bright, intense flavors, rather than the mounds of cheese and sour cream served in nacho and salsa joints. In this episode, we look at two longtime favorites—enchiladas and Mexican rice—and bring them closer to their Mexican roots.

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  New Flavors from the Grill

  Even seasoned grillers can get in a rut, making the same four or five recipes over and over. Sure, the steaks are great, but how about something a bit more exciting? In this episode we prepare two dishes with plenty of sex appeal: Thai-grilled chicken with an Asian dipping sauce, and grilled salmon with a sweet, sticky glaze.

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  Grill-Roasted Beef Tenderloin

  On occasion we break the bank and buy a beef tenderloin. The tender, buttery interior is the big draw, and the combination of a healthy dose of seasoning and the flavor from the charcoal grill is a perfect solution to an otherwise mild-tasting piece of meat.

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  Texas Rib House

  Huge meaty flavor—combined with spice, smoke, and fire—epitomizes Texas barbecue. Could we figure out how to make authentic Texas beef ribs in our Boston-based test kitchen?

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  Restaurant Cooking at Home

  We take some of our favorite restaurant recipes—Crab Towers and Flambéed Pan-Roasted Lobster—and show you how to make them work in a home kitchen.