Season 9

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  Backyard Steak and Potatoes

  Marinating steak in bottled Italian dressing ruins the meat’s rich, full beefy flavor. Our fresh marinade is easy to prepare and boosts flavor without overtenderizing the meat. We also reveal our secrets for achieving potent garlic and rosemary flavors in grilled potatoes without bitterness or charring.

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  Old-Fashioned Snack Cakes

  Stroll down the aisles of any supermarket or convenience store in America and you’ll see an array of snack cakes—or some wrapped pastry being passed off as one. These baked desserts, made with cake and icing, have been a staple of American culture for decades. We transform two popular cakes—oatmeal and spice— from conventional to moist and substantial.

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  Pork on the Grill

  We’re big advocates of brining, but we’re also fond of time-saving techniques. When we set out to achieve a tender, grilled, stuffed pork loin without the added time of soaking the meat, the secret turns out to be in the stuffing. By creating a stuffing that works from the inside out, we keep our pork loin moist and skip the traditional brine. And we find a way to turn no-fuss baby spinach leaves into a welcome side dish that’s neither watery nor bland.

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  Let's Do Chinese

  Order a takeout stir-fry, and chances are you’ll be disappointed. Too often you’ll find greasy, sodden vegetables. We wanted winning versions of two takeout classics— smoky barbecued pork and stir-fry—that we could easily make at home using readily available ingredients.

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  Holiday Ham and Biscuits

  We reveal the test kitchen’s technique for making a holiday ham that’s moist and tender, with a glaze that complements but doesn’t overwhelm the meat. We then pair it with the perfect drop biscuits—simple, no-fuss, but as buttery and satisfying as their rolled-out counterparts.

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  A Grand, Sweet Finale

  When made correctly, soufflés are the ultimate dessert. Their billowing tops look dramatic, and their texture is melt-in-your-mouth creamy and light. But preparing this temperamental dessert at home can be intimidating. Our goal is to make a foolproof soufflé with a dramatic rise and a pleasing contrast between the light, crisp exterior and the rich, creamy interior.