Season 8

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  Indian Favorites, Simplified

  We develop home-cook-friendly versions of two Indian favorites: vegetable curry and chicken tikka masala.

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  Asian Take-Out at Home

  We develop a Thai-style chicken soup that uses supermarket ingredients without sacrificing authentic flavors, and we make a vegetarian stir-fry so hearty even carnivores will be satisfied.

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  French Classics

  Coq au vin’s appeal is timeless, but its preparation can be intimidating for the home cook. We set out to make this dish a little less overwhelming—but just as delicious as we remembered. We also simplify the process of making pot de crème without compromising this decadent dessert’s rich flavor or ethereal texture.

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  Bistro Steak Dinner

  Cutting into a steak to find that the rosy meat is confined to a measly spot in the center—with the rest a thick band of overcooked gray—is a great disappointment. Our surefire method for pan-searing thick-cut steaks delivers both a flavorful crust and juicy, rosy meat throughout.

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  Pizza Party

  We set out to develop a better-than-takeout pizza in which the crust gets equal billing with the toppings and each is full of flavor—not grease.

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  Drive-In Specials

  Food safety concerns have many of us now grilling burgers to medium-well and beyond. Unfortunately, grilling burgers for so long results in disappointingly dense, dry meat. We weren’t yet ready to omit burgers from our backyard menu, so we set out to solve the problem.