Dinner at the Diner
Season 5, Ep. 513
Test cook Bridget Lancaster updates a classic recipe for Patty Melts. Then, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of mac and cheese. Next, equipment expert Adam Ried reveals his top picks for commuter mugs. And finally, test cook Julia Collin Davison reveals the secrets to making perfect Tater Tots.
This big burger with caramelized onions and Swiss cheese on rye is a diner classic. So can you make it without a flattop griddle and a skilled short-order cook?
We loved tots as kids, but frozen tots got an F when we revisited them. After 100 pounds of potatoes, we finally got a recipe for tots that adults can't get enough of, either.
The best traveling companion should open and close easily, seal tightly, and keep the contents hot. With hundreds of mugs out there, far too many miss the mark.
We tasted 25 boxed and frozen versions of mostly clumpy, gloppy, wimpy mac and cheese. Were there any we’d actually eat?