Bridget Lancaster shows Julia Collin Davison how to make an authentic version of a Basque favorite, garlic fried chicken. Equipment expert Adam Ried shares his top pick for budget-friendly Dutch ovens. Test cook Ashley Moore shows Bridget how to make the ultimate crispy parmesan potatoes.

Test cook Christie Morrison and host Julia Collin Davison make mouthwatering Pork Carnitas. Next, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of lard. Finally, Julia makes crunchy Shrimp Tacos.

Julia Collin Davison shows Bridget Lancaster how to make the ultimate Mississippi mud pie. Equipment expert Adam Ried reviews small food processors. Bridget uncovers the secrets to making the best whoopie pies right at home.

Bridget Lancaster shows Julia Collin Davison how to make an authentic version of a Basque favorite, garlic fried chicken. Equipment expert Adam Ried shares his top pick for budget-friendly Dutch ovens. Test cook Ashley Moore shows Bridget how to make the ultimate crispy parmesan potatoes.

Test cook Ashley Moore shows Bridget Lancaster how to make the ultimate sausage ragu. Tasting expert Jack Bishop challenges Bridget to a tasting of fettuccine. Test cook Bryan Roof shows Julia Collin Davison the secrets to making a regional specialty for fluffy baked polenta with red sauce at home.

Test cook Christie Morrison makes host Bridget Lancaster iconic Sliders. Next, tasting expert Jack Bishop challenges host Julia Collin Davison to a tasting of ketchup, and test cook Bryan Roof makes Julia a show-stopping Croque Monsieur.

Hosts Julia Collin Davison and Bridget Lancaster revive a traditional recipe for Wellesley Fudge Cake. Then, equipment expert Adam Ried reveals his top pick for Immersion Blenders. And finally, test cook Bryan Roof makes Bridget a southern specialty - chicken and pastry.

Test cook Bryan Roof cooks host Julia Collin Davison a Birmingham specialty, Greek Chicken. Next, tasting expert Jack Bishop has host Bridget Lancaster taste crumbled feta, and equipment expert Adam Ried reveals his top pick for liquid measuring cups. Finally, test cook Lawman Johnson makes the best Crushed Red Potatoes with Garlic and Herbs.

Hosts Bridget Lancaster and Julia Collin Davison grill up sausage and peppers. Then, tasting expert Jack Bishop challenges Julia to a tasting of whole wheat sandwich bread. Next, equipment expert Adam Ried reviews disposable plates. And finally, test cook Christie Morrison makes Julia the best ballpark pretzels.

Hosts Julia Collin Davison and Bridget Lancaster revive a traditional recipe for Wellesley Fudge Cake. Then, equipment expert Adam Ried reveals his top pick for Immersion Blenders. And finally, test cook Bryan Roof makes Bridget a southern specialty - chicken and pastry.

Test cook Bryan Roof makes host Bridget Lancaster perfect Pennsylvania Dutch Apple Pie. Next, tasting expert Jack Bishop challenges host Julia Collin Davison to a tasting of vanilla ice cream, and Bridget and Julia bake the best Amish Cinnamon Bread.

Test cook Bryan Roof shows host Julia Collin Davison a top secret recipe for North Carolina dipped fried chicken. Then, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of chocolate ice cream. And finally, test cook Ashley Moore makes Bridget a classic version of North Carolina lemon pie.

Hosts Julia Collin Davison and Bridget Lancaster make a streamlined recipe for Cheesy Stuffed Shells. Next, equipment expert Adam Ried reveals his top pick for 13x9 broiler-safe baking dishes. Finally, test cook Bryan Roof shows Julia how to make Eggplant Pecorino.

Test cook Bryan Roof makes host Bridget Lancaster perfect Pennsylvania Dutch Apple Pie. Next, tasting expert Jack Bishop challenges host Julia Collin Davison to a tasting of vanilla ice cream, and Bridget and Julia bake the best Amish Cinnamon Bread.

Test cook Bryan Roof makes host Bridget Lancaster the ultimate One-Batch Fried Chicken. Next, tasting expert Jack Bishop challenges host Julia Collin Davison to a tasting of strawberry spreads. Finally, test cook Christie Morrison prepares a regional favorite, North Carolina Cheese Biscuits.

Test cook Christie Morrison makes host Julia Collin Davison the perfect hearty beef lasagna. Then, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of block mozzarella. And finally, test cook Lan Lam makes Bridget a new weeknight favorite - chicken scarpariello.

Hosts Bridget Lancaster and Julia Collin Davison are making fried chicken wings... on the grill! Next, equipment expert Adam Ried reviews ice packs. Then, tasting expert Jack Bishop challenges Bridget to a tasting of supermarket barbecue sauce. And finally, test cook Bryan Roof makes Julia perfect grilled pork burgers.

Hosts Julia Collin Davison and Bridget Lancaster make a lone star state classic - flank steak in adobo. Then, equipment expert Adam Ried reveals his top pick for inexpensive blenders. And finally, test cook Ashley Moore shows Julia how to make the ultimate Texas breakfast tacos.

Test cook Bryan Roof makes host Bridget Lancaster perfect Pennsylvania Dutch Apple Pie. Next, tasting expert Jack Bishop challenges host Julia Collin Davison to a tasting of vanilla ice cream, and Bridget and Julia bake the best Amish Cinnamon Bread.

Test cook Christie Morrison shows host Julia Collin Davison how to make a show-stopping Oregon blackberry pie. Next, tasting expert Jack Bishop challenges Bridget to a tasting of extra sharp cheddar cheese. And finally, Bridget and Julia make an easy, one-pan supper - roasted salmon with broccoli and red potatoes.

Test cook Bryan Roof shows host Julia Collin Davison how to make the ultimate Bottom Round Roast Beef with Zip-Style Sauce. Next, equipment expert Adam Ried reveals his top pick for measuring spoons. Finally, test cook Christie Morrison makes host Bridget Lancaster a regional favorite Almond Boneless Chicken.

Test cook Christie Morrison makes host Bridget Lancaster the ultimate grilled thick-cut Porterhouse steaks. Then, equipment expert Adam Ried shows host Julia Collin Davison his top pick for paring knives. Next, tasting expert Jack Bishop challenges Bridget to a tasting of crumbled blue cheese. And finally, test cook Lan Lam makes Julia the best Caesar green beans.

Test cook Christie Morrison shows host Julia Collin Davison how to make a show-stopping Oregon blackberry pie. Next, tasting expert Jack Bishop challenges Bridget to a tasting of extra sharp cheddar cheese. And finally, Bridget and Julia make an easy, one-pan supper - roasted salmon with broccoli and red potatoes.

Test cook Bryan Roof makes host Julia Collin Davison a regional favorite - Detroit-style pizza. Then, equipment expert Adam Ried reviews rasp-style graters. And finally, test cook Ashley Moore makes host Bridget Lancaster an updated version of a classic dish - fettuccine with butter and cheese.

Test cook Christie Morrison and host Bridget Lancaster make the ultimate Triple-Chocolate Sticky Buns. Next, tasting expert Jack Bishop challenges host Julia Collin Davison to a tasting of milk chocolate. Finally, test cook Morgan Bolling reveals the secret to Thin and Crispy Chocolate Chip Cookies.

Hosts Bridget Lancaster and Julia Collin Davison cook up a southern specialty - Tennessee Pulled Turkey Sandwiches. Then, equipment expert Adam Ried reviews paper towels, and test cook Bryan Roof shows Bridget a regional recipe for Eastern North Carolina Fish Stew.

Test cook Christie Morrison makes host Julia Collin Davison a show-stopping Slow-Roasted Fresh Ham. Next, equipment expert Adam Ried reveals his top pick for inexpensive stand mixers. Finally, test cook Bryan Roof makes host Bridget Lancaster famous St. Louis Gooey Butter Cake Bars.

Hosts Julia Collin Davison and Bridget Lancaster make the ultimate New Jersey Crumb Buns. Then, equipment expert Adam Ried reviews nonstick skillets. And finally, test cook Lan Lam makes Julia a streamlined recipe for Cheese Blintzes with Raspberry Sauce.

Hosts Bridget Lancaster and Julia Collin Davison cook up a southern specialty - Tennessee Pulled Turkey Sandwiches. Then, equipment expert Adam Ried reviews paper towels, and test cook Bryan Roof shows Bridget a regional recipe for Eastern North Carolina Fish Stew.

Hosts Bridget Lancaster and Julia Collin Davison streamline a classic recipe for Boneless Rib Roast with Yorkshire Pudding and Jus. Then, tasting expert Jack Bishop challenges Bridget to a tasting of black tea. And finally, test cook Ashley Moore makes Bridget a family favorite recipe for Lighthouse Inn Potatoes.

Host Julia Collin Davison shows host Bridget Lancaster how to prepare a show-stopping special occasion cider-braised pork roast. Tasting expert Jack Bishop challenges Bridget to a sauerkraut tasting. Test cook Bryan Roof uncovers the secrets to a Pittsburg regional specialty, potato-cheddar pierogi.

Test cook Ashley Moore makes host Bridget Lancaster perfect Fish and Chips. Then, tasting expert Jack Bishop challenges host Julia Collin Davison to a tasting of hamburger buns. And finally, test cook Christie Morrison makes Julia the ultimate Shrimp Burgers.

Bridget Lancaster shows Julia Collin Davison how to make a classic Latin version of arroz con pollo. Equipment expert Adam Ried reveals his choice for the best dry measuring cups on the market. Tasting expert Jack Bishop challenges Bridget to a tasting of store-bought whipped topping. Test cook Christie Morrison shows Bridget how to make the best sour orange pie.

Test cook Bryan Roof makes host Julia Collin Davison a tender and delicious Texas Barbecue Brisket. Equipment expert Adam Ried shows host Bridget Lancaster his top pick of coolers.

Test cook Ashley Moore makes host Bridget Lancaster perfect Fish and Chips. Then, tasting expert Jack Bishop challenges host Julia Collin Davison to a tasting of hamburger buns. And finally, test cook Christie Morrison makes Julia the ultimate Shrimp Burgers.