Join us as we prepare pork two ways. First, we find an easy way to build big flavor in our Crispy Pan-Fried Pork Chops, then we use our slow cooker to make the perfect Pork Pot Roast.
We uncover the secrets to perfectly glazed meatloaf and Crunchy Potato Wedges, then share the test kitchen’s top tips for avoiding common cooking mistakes.
We update a classic recipe for Shaker Lemon Pie, then demonstrate how to make Icebox Strawberry Pie with real strawberries. Next, Adam Ried reviews pie plates, and Jack Bishop reveals the winners of our strawberry yogurt tasting.
Bridget Lancaster bakes our bright and tender Red Velvet Cake and Erin McMurrer updates a 100-year-old recipe for Cold-Oven Pound Cake.
We make Grilled Mustard-Glazed Pork with a deeply caramelized crust and Christopher Kimball shares the test kitchen tips for gas grilling. Later, Erin McMurrer makes Cider-Braised Pork Chops in a skillet.
Bridget Lancaster solves the problem of mealy peaches and shows host Christopher Kimball how to make juicy Skillet Peach Cobbler with crisp cobbles. Erin McMurrer updates an old-fashioned recipe for Blueberry Grunt using a Dutch oven.