Season 9

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  Fish Made Easy

  Poached salmon is a dish usually reserved for feeding a crowd. But why not adapt this party time entree for weeknight dining? We also set out to create super-crispy, oven-fried fish that gave us moist, tender flesh surrounded by a golden-brown, crunchy crust—without the hassle and mess of stovetop frying.

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  Lunchtime Specials

  Pizza and tomato soup carry with them a nostalgic charm. And though canned soup isn’t always bad, we wanted a lighter, fresher approach. Our goal was a soup filled with fresh taste and with a lush-creamy texture. When it came time to pair it with pizza, we turned to Pizza Bianca. This Roman-style pizza uses a simple pat-in-the-pan method and yields a superbly crisp, chewy Italian crust.

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  South-of-the-Border Supper

  We develop a recipe for Enchiladas Verdes that comes out bright, zesty, tender, and as good as you’ll find in any restaurant. The same holds for our Steak Tacos, which employs an indoor-cooking method that mimics the flavor of the grill and allows you to enjoy this south-of-the-border dish year-round.

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  Resurrecting the Roast Beef Dinner

  When it comes out right, roast beef is tender, succulent, and richly flavored. When it comes out wrong, the meat is dry and tough and requires tons of gravy just to get it down. Here we show you how to make a bargain cut of meat taste like high-end prime rib every time.

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  Everyone's Favorite Cake

  In this episode, we develop an old-fashioned yellow layer cake that achieves ethereal texture and top it with a foolproof chocolate frosting with satiny texture and deep chocolate flavor. It’s so simple, you’ll never reach for another box of cake mix.

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  Bringing Home Italian Favorites

  Saltimbocca and tiramisù are two Italian-restaurant favorites that are rarely served at home. Here we prepare our saltimbocca with chicken rather than the more traditional veal and streamline its preparation to make it a welcome weeknight meal. For dessert, we develop a tiramisù highlighting the luxurious combination of flavors and textures that makes this dish so popular.