Season 3 Recipe Clips

Minneapolis taverns are famous for serving this moist beef burger stuffed with American cheese. Could we figure out how to keep the Lucy juicy and hold the cheese inside?

Invented in the 1940s by a Cornell University professor, this tangy, crisp-skinned grilled chicken has been a state favorite ever since. We wanted to adapt it for the backyard grill.

Tomatoes, red wine, and garlic should complement an Italian pot roast, not overpower it. Many recipes we tried tasted like meat boiled in spaghetti sauce, but we found a way to get all our flavors in order.

We spent hours in the kitchen, but our manicotti was still mediocre. Could we make it faster—and better?

The signature fudgy texture is created when warm icing is spread over a hot cake.