Season 3, Ep. 302
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.
Over the years, meatloaves have been dressed up and down every which way. Our goal was to make meatloaf special again, which we did by combining pork and beef and using a panade to add structure.
The fried potato wedges from our local fast-food joint are worth the trip-their spicy, light, and crunchy coating contrasts perfectly with their fluffy interior. We wondered if we could find a way to make these fast-food-style potato wedges at home.
Don’t throw in the towel! One cloth does it all.