The perfect steakhouse dinner—salad with creamy blue cheese dressing and seared filet mignon—is often a fantasy. In the real world, the lettuce is limp, the dressing gluey or watery, the steak overcooked or not properly browned, and the sauce characterless. The test kitchen shows you how to solve each of these problems. Air Date : 1st-Feb-2003

We turn soggy nachos and candy-sweet sangria into serious party food. Air Date : 4th-Jan-2003  Read More

Less is more when it comes to hearty soups. Air Date : 11th-Jan-2003  Read More

We rescue two favorite vegetable dishes from the clutches of the cafeteria. Air Date : 18th-Jan-2003  Read More

A taste of real French cooking—without spending all day in the kitchen. Air Date : 25th-Jan-2003  Read More

The perfect steakhouse dinner—salad with creamy blue cheese dressing and seared filet mignon—is often a fantasy. In the real world, the lettuce is limp, the dressing gluey or watery, the steak overcooked or not properly browned, and the sauce characterless. The test kitchen shows you how to solve each of these problems. Air Date : 1st-Feb-2003  Read More

Chinese food at home (without a laundry list of hard-to-find ingredients). Air Date : 8th-Feb-2003  Read More

Quick and easy chicken dishes. Air Date : 15th-Feb-2003  Read More

We return two classic pasta sauces to their original glory. Air Date : 22nd-Feb-2003  Read More

Simple ingredients are often the basis of special and uncommonly good dishes. Air Date : 1st-Mar-2003  Read More

Skip the marinade and don't bother to sauté the aromatic vegetables. Air Date : 8th-Mar-2003  Read More

The best chili: hearty, heavy on the meat, and spicy. Air Date : 15th-Mar-2003  Read More

The secret to great casseroles: keep the ingredients as fresh tasting as possible. Air Date : 22nd-Mar-2003  Read More

Finding flavor in today's leaner pork. Air Date : 29th-Mar-2003  Read More

Big, juicy, smoky ribs and classic potato salad. Air Date : 5th-Apr-2003  Read More

We prepare an elegant salmon dish . . . on the grill. Air Date : 12th-Apr-2003  Read More

Free up your oven and grill a better tasting bird. Air Date : 19th-Apr-2003  Read More

We turn meat and potatoes into something memorable. Air Date : 26th-Apr-2003  Read More

Spiral-sliced ham and good green bean casserole. (Really!) Air Date : 3rd-May-2003  Read More

Brunch that's worth making, even when company isn't coming. Air Date : 10th-May-2003  Read More

It takes more than speed to make the best quick breads. Air Date : 17th-May-2003  Read More

Hearth-quality bread from a home oven. Air Date : 24th-May-2003  Read More

We take two cookie classics and make them great again. Air Date : 31st-May-2003  Read More

We solve the problem of soggy crusts and mile-high meringue. Air Date : 7th-Jun-2003  Read More

We perfect two classic summer American desserts. Air Date : 14th-Jun-2003  Read More

One old-fashioned, moist and homely, the other elegant, dense and ethereal. Air Date : 21st-Jun-2003  Read More

Restraint is key for the perfect New York-style cheesecake. Air Date : 28th-Jun-2003  Read More