Season 6

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  German Chocolate Cake

  German chocolate cake—filled with sticky pecans and coconut, and left au naturel on the sides—is not without flaws. The filling can be sticky, sodden, and excessively sweet, and the cake itself is often weak on chocolate flavor. We set out to develop a German chocolate cake that avoids these pitfalls and delivers on its promise.

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  Old-Fashioned Birthday Cake

  In this episode, we aim to resurrect the traditional birthday cake. No tiramisù takeoffs or cupcake shortcuts need apply. We've developed an honest-to-goodness layer cake with an old-fashioned jam filling and real butter frosting—the type of cake guaranteed to put a smile on anyone's face.

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  Cookies

  There seems to be a cookie to fit any occasion or mood. In this episode we look at two from opposite ends of the style spectrum—the thick, homey oatmeal and the dainty, elegant spritz.

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  Deep-Dish Apple Pie

  With its impressive mounds of tender, juicy apples and melt-in-your-mouth pastry crust, deep-dish apple pie should take your breath away. Creating a pie with such a high volume of filling does, however, pose challenges.

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  Summer Fruit Desserts

  Summer desserts are all about fruit. As inviting as an icy wedge of watermelon or a bowl of sweet berries can be, there's something about baked fruit desserts that we can't resist. In this episode we take a look at two summer favorites: blueberry cobbler and free-form fruit tart.

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  Rethinking Barbecued Chicken

  If you're a fan of saucy barbecued chicken, you'll love pulled chicken. Similar to the more traditional pulled pork, it’s simply tender shreds of smoky grilled chicken moistened with barbecue sauce. We set out to develop pulled chicken that could be as good as pulled pork, not just a close second.