Season 3
200326 episodes
January 11, 2003
Less is more when it comes to hearty soups.
Episode 3
Dressing Up Vegetables
January 18, 2003
We rescue two favorite vegetable dishes from the clutches of the cafeteria.
Episode 4
Bistro Basics
January 25, 2003
A taste of real French cooking—without spending all day in the kitchen.
Episode 5
Steak House Dinners
February 1, 2003
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.
Episode 6
Chinese Takeout
February 8, 2003
Chinese food at home (without a laundry list of hard-to-find ingredients).
Episode 8
Pasta Classics
February 22, 2003
We return two classic pasta sauces to their original glory.
Episode 9
Pasta Quick and Easy
March 1, 2003
Simple ingredients are often the basis of special and uncommonly good dishes.
Episode 10
Beef Burgundy
March 8, 2003
Skip the marinade and don't bother to sauté the aromatic vegetables.
Episode 12
American Casseroles
March 22, 2003
The secret to great casseroles: keep the ingredients as fresh tasting as possible.
Episode 16
Thanksgiving from the Grill
April 19, 2003
Free up your oven and grill a better tasting bird.
Episode 22
Cookie Jar Favorites
May 31, 2003
We take two cookie classics and make them great again.
Episode 23
Lemon Meringue Pie
June 7, 2003
We solve the problem of soggy crusts and mile-high meringue.
Episode 25
Two Chocolate Cakes
June 21, 2003
One old-fashioned, moist and homely, the other elegant, dense and ethereal.
Episode 26
New York Cheese Cake
June 28, 2003
Restraint is key for the perfect New York-style cheesecake.
