Season 2 2009

TV-G

We make a classic American meal starting with a juicy roast with a rich, meaty gravy.

Recipes
- Classic Roast Beef and Gravy
- Perfect Popovers

Equipment Corner
- Plastic Wrap

Bridget Lancaster reveals the test kitchen’s secrets to a perfect lemon meringue pie with a sky-high topping that won’t weep. And Erin McMurrer makes easy Icebox Key Lime Pie with perfect texture and real lime flavor.

Recipes
- Mile-High Lemon Meringue Pie
- Icebox Key Lime Pie

Equipment Corner
- Inexpensive Stand Mixers

Our Ultimate Cinnamon Buns are tender, gooey, and unapologetically large. We also create a better-than-the-box pancake mix that delivers made-from-scratch flavor even faster.

Recipes
- Ultimate Cinnamon Buns
- Better-Than-The-Box Pancake Mix

Tasting Lab
- Maple and Pancake Syrup

Equipment Corner
- Stovetop Griddles

Uncover the test kitchen’s method for making smoky Wood-Grilled Salmon at home. We also reveal the tips and techniques you’ll need to make flavorful stuffed shrimp that holds its shape and is never rubbery.

Recipes
- Wood-Grilled Salmon
- Baked Stuffed Shrimp
- Tartar Sauce

Equipment Corner
- Top Kitchen Essentials

We update a Pillsbury Bake-Off classic reengineering the recipe to replace a no-longer-made ingredient. Christopher Kimball also reveals the top test kitchen tips about how to use your oven for baking.

Recipes
- Tunnel of Fudge Cake

Tasting Lab
- Boxed Brownie Mixes

We’ll reveal the secrets to authentic-tasting Chili con Carne at home and how to make Southern-Style Skillet Cornbread with hearty corn flavor.

Recipes
- Chili Con Carne
- Southern-Style Skillet Corn Bread

Equipment Corner
- Can Openers

Bridget Lancaster makes Big Bob’s famous Alabama BBQ Chicken with a unique white barbecue sauce. She serves it along side Tangy Apple-Cabbage Slaw.

Recipes
- Alabama BBQ Chicken
- Tangy Apple-Cabbage Slaw

Tasting Lab
- Iced Tea

Bridget Lancaster makes an Old-Fashioned Roast Turkey with Gravy, revisiting a classic technique known as larding. She also reveals the secrets to quick and easy Garlic Mashed Potatoes.

Recipes
- Old-Fashioned Roast Turkey with Gravy
- Garlic Mashed Potatoes

Tasting Lab
- Frozen Dinner Rolls

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.

Recipes
- Creole Fried Chicken
- Grilled Corn on the Cob

Tasting Lab
- Microwave Popcorn

Equipment Corner
- Dutch Ovens

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.

Recipes
- Shredded Barbecued Beef
- Ranch Potato Salad

Tasting Lab
- Whole Wheat Bread

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

Recipes
- Skillet Peach Cobbler
- Blueberry Grunt

Tasting Lab
- Fresh Lemon Substitutes

Equipment Corner
- Inexpensive Ice Cream Makers

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.

Recipes
- Grilled Mustard-Glazed Pork Loin
- Cider-Braised Pork Chops

Tasting Lab
- Coarse-Grain Mustard

Bridget Lancaster bakes our bright and tender Red Velvet Cake and Erin McMurrer updates a 100-year-old recipe for Cold-Oven Pound Cake.

Recipes
- Red Velvet Cake with Cream Cheese Frosting
- Cold-Oven Pound Cake

Equipment Corner
- Loaf Pans