Episode Guide
Season 1, Ep. 105 Autumn Supper
Making pork roast is tricky. Which cut is best and how do you keep the meat moist? Our unique seven-hour recipe will change the way you think about the other white meat.
Season 1, Ep. 104 Southern Regional Recipes
We share the test kitchen’s method for simplifying Lexington-style pulled pork, and explain how to make the perfect Memphis coleslaw—a barbecue-joint staple.
- Recipes:
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Memphis Chopped Coleslaw, Lexington-Style Pulled Pork For Charcoal Grill
- Equipment Reviews:
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Tabletop Grills
- Taste Tests:
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Hot Dogs
Season 1, Ep. 103 Feeding a Crowd, Italian-Style
Everyone loves Italian food. We share the secrets to making extraordinary meatballs and marinara and the perfect "Sunday gravy"—a slow-simmered sauce with several kinds of meat.
- Recipes:
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Italian Sunday Gravy, Meatballs and Marinara
- Equipment Reviews:
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Large Saucepans
- Taste Tests:
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Jarred Pasta Sauce
Season 1, Ep. 102 Sunday Dinner
Learn how to make an unforgettable garlic roast beef and mashed potato casserole. Christopher Kimball also reveals what you need to know to select the perfect cut of meat.
- Recipes:
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Mashed Potato Casserole, Sunday-Best Garlic Roast Beef
- Equipment Reviews:
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Liquid Dish Detergent
Season 1, Ep. 101 Forgotten Cakes
Join us as we re-create two classic cakes from the 1960s. Christopher Kimball shares tips for error-proof baking, and Jack Bishop reveals which milk chocolate won our taste tests.
- Recipes:
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Strawberry Poke Cake, Chocolate Blackout Cake
- Taste Tests:
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Milk Chocolate
