Man on the street Doc Willoughby visits Tony Maws at Craigie on Main to learn all about burgers from a pro. Then, test cook Bridget Lancaster demonstrates how to make the Best Grilled Burger at home. Then, test cook Dan Souza explains why you should grind your own burger meat. Next, tasting expert Jack Bishop conducts a tasting of Swiss Cheese. And finally, test cook Dan Souza uncovers the secrets to making Thick-Cut Sweet Potato Fries.
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From This Episode
- RecipeTender, Juicy Grilled BurgersPreground chuck patties may be easy to throw on the grill, but if you want ultrabeefy, tender, juicy burgers, start with steak tips—and open the freezer.
- Taste TestSwiss CheeseWe scoured supermarket cases, the deli counter, and specialty cheese shops for Swiss that would shine on a cheese plate, not just melt on a sandwich.
- RecipeThick-Cut Sweet Potato FriesClassic French fries made with white potatoes—crispy on the outside, creamy on the inside—set a high bar. We wanted sweet potato fries that could truly compete.
