Season 2 Episodes

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.

We bring a Texas favorite home—Shredded Barbecued Beef and we pair it with a unique take on a classic side dish: Ranch Potato Salad.

Host Christopher Kimball demonstrates the safe and proper way to fry at home, while Bridget Lancaster shares the test kitchen techniques for making crisp and spicy Creole Fried Chicken. Later Bridget shows the steps for perfect, grilled corn on the cob.