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26 Knowledge Packed Episodes

Four-Star Desserts
Published: June 2005
Four-Star Desserts
Watch as we take two modern classic desserts —a chocolate volcano cake and caram…
Pumpkin Cheesecake
Published: June 2005
Pumpkin Cheesecake
We wanted to develop the perfect pumpkin cheesecake recipe, but we never figured…
There's a Hole in Your Cake
Published: June 2005
There's a Hole in Your Cake
Cakes baked in Bundt and tube pans are popular for a variety of reasons. These p…
Holiday Cookies
Published: June 2005
Holiday Cookies
The holidays are stressful enough. Dough that sticks to the rolling pin, cookies…
Bake Sale Favorites
Published: May 2005
Bake Sale Favorites
Brownies are too often dull, and blondies (as well as congo bars, their coconut-…
Ultimate Sticky Buns
Published: May 2005
Ultimate Sticky Buns
A sticky bun should be neither dense nor bready, neither saturated with butter n…
Bistro Classics
Published: May 2005
Bistro Classics
Who hasn’t been served a bowl of watery French onion soup with crunchy onions an…
Winter Supper
Published: May 2005
Winter Supper
Osso buco, literally “bone with a hole,’’ is the Italian term for veal shanks. T…
More Italian Classics
Published: April 2005
More Italian Classics
Pasta all'amatriciana is perhaps Rome’s most famous dish. Despite the fancy name…
In an Italian-American Kitchen
Published: April 2005
In an Italian-American Kitchen
Too often, eggplant Parmesan is a soggy, oily mess. And pasta with chicken and b…
Pissaladiere
Published: April 2005
Pissaladiere
Pissaladière is Provençal street food, a fragrant, pizzalike tart prized for its…
A Passage to India
Published: April 2005
A Passage to India
Authentic ethnic recipes can be daunting, especially when the cooking techniques…
Quicker Pasta
Published: April 2005
Quicker Pasta
Sure, raw tomato sauces are fast, but if the sauce is watery and bland, who care…
Mexican Favorites
Published: March 2005
Mexican Favorites
“Real” Mexican food is noted for its bright, intense flavors, rather than the mo…
New Flavors from the Grill
Published: March 2005
New Flavors from the Grill
Even seasoned grillers can get in a rut, making the same four or five recipes ov…
Grill-Roasted Beef Tenderloin
Published: March 2005
Grill-Roasted Beef Tenderloin
On occasion we break the bank and buy a beef tenderloin. The tender, buttery in…
Texas Rib House
Published: March 2005
Texas Rib House
Huge meaty flavor—combined with spice, smoke, and fire—epitomizes Texas barbecue…
Restaurant Cooking at Home
Published: February 2005
Restaurant Cooking at Home
We take some of our favorite restaurant recipes—Crab Towers and Flambéed Pan-Roa…
Family Favorites
Published: February 2005
Family Favorites
In this episode, we offer delicious, relatively straightforward fare that appeal…
Flash in a Pan
Published: February 2005
Flash in a Pan
Far too often, quick and easy weeknight cooking reflects the minimal effort exer…
Two Roast Chickens
Published: February 2005
Two Roast Chickens
We offer two inspired takes on roast chicken. Our roast lemon chicken starts by …
Pork Chops and Gravy
Published: January 2005
Pork Chops and Gravy
It sometimes seems the simplest recipes suffer the worst fate in modern cookbook…
Regional Classics
Published: January 2005
Regional Classics
Some local dishes become so popular that they transcend their region. Gumbo is a…
A Soup Supper
Published: January 2005
A Soup Supper
Soup for supper is an appealing concept, especially on a cold, snowy night. But …
Simple Soups
Published: January 2005
Simple Soups
Most cooks are under the impression that good soup takes all day to prepare. May…
Appetizers
Published: January 2005
Appetizers
We like appetizers that deliver big flavor without much work. This means spiced …

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