America's Test Kitchen

Ground beef and cheese enchiladas; six-inch flour tortillas; grilled flank steak tacos.

Mexican Comfort Food

Hosts Bridget Lancaster and Julia Collin Davison make a plum-ginger pie with whole-wheat lattice-top crust; small stand mixers; pear crisp.

Plum and Pear Desserts

Tuscan grilled pork ribs with grilled radicchio; honing rods; why mushrooms absorb so much oil; sauteed mushrooms with red wine and rosemary.

New Ways With Ribs & Mushrooms

Dan Souza makes Bridget Lancaster beef top loin roast with potatoes; metal spatulas; chopped carrot salad with fennel, orange and hazelnuts.

Something Hearty, Something Light

Sous vide rosemary-mustard seed crusted roast beef; handheld vacuum sealers; funnels; sous vide creme brulee.

Sous Vide for Company

Skillet-roasted chicken breast with harissa-mint carrots; Sriracha sauce; gadgets for a healthy lifestyle; brown rice bowl with vegetables and salmon.

Nutritious and Delicious

Pork, fennel and lemon ragu with pappardelle; fontina cheese; pasta with eggplant and tomatoes.

Two Classic Pastas

Pizza al taglio with arugula and mozzarella; black pepper; pasta alla gricia.

A Trip to Rome

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S20 E13 | Sous Vide for Company