Season 3 Recipe Clips
Beef shoulder is the classic choice for pot roast, but we wondered if pork shoulder could be used as a worthy substitute. It can—but not without some adjustments to the ingredients.
In search of an easy way to build big flavor, we revisited an old-fashioned cooking method: pan-frying. Was it time to bring it back?
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.
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.
This simple recipe mixes lemon slices, sugar, and eggs to form a custardy filling. But unless you macerate the lemon slices for 24 hours, the pie turns out bitter. Could we speed up this recipe for modern times?
Diner-style strawberry pies always look inviting, but these no-bake desserts often taste more like plastic than pie. We wondered if better ingredients could deliver a pie that lived up to its looks.