Extras
Lumpiang Shanghai with Vinegar, Crispy Cacio e Pepe Bites; all about apple products.
Chicken Pot Pie with Spring Vegetables, One-Pot Weeknight Pasta Bolognese; garlic powder.
Air-Fryer Spicy Chicken Sandwich, Parmesan, Rosemary & Pepper French Fries; tonic water.
Multicooker Chicken in a Pot with Lemon-Herb Sauce; Multicooker Hawaiian Oxtail Soup
NY Strip Steaks with Potatoes & Parsley Sauce, Classic Caesar Salad, New York Cheesecakes.
Triple Berry Slab Pie with Ginger Lemon Streusel, Chocolate-Cherry Pie Pops;baking tools.
Chicken Teriyaki, Nikujaga (Beef and Potato Stew); all about potatoes
Mushroom Bourguignon, White Bean and Mushroom Gratin; veggie burger tasting.
Keith makes Braised Lamb Shanks, Lan makes Profiteroles; Jack talks about cooking wines.
Swiss Chard Pie, Soeupa alla Valpellinentze (Savoy Cabbage Soup); milk frothers.
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Whole Trout with Marjoram and Lemon, Grilled Vegetable Platter and lemonade tasting.
Kousa Mihshi (Lebanese Stuffed Squash), Red Lentil Kibbeh; all about capers.
Simple Quiche, French Toast Casserole; breakfast kitchen tools; cast iron care tips.
Roasted Oysters, Baked Brie, Bruschetta with Artichoke and Non-alcoholic cocktails.
Moussaka, Grilled Halloumi Wraps and how to get the most out of your microwave.
Southern Thai Pork Stir-Fry, Mango Sticky Rice; pressure cooker science.
Lan bakes a show-stopping Rainbow Cake and Erica makes Gluten-Free Cupcakes.
Onion, Pear and Bacon Tart; Rigatoni with Tomatoes, Bacon and Fennel; dustpan reviews.
Keith makes a Nutella Tart. Jack talks chocolate, and Lan makes Chocolate-Toffee Bark.
Mushroom Bourguignon, White Bean and Mushroom Gratin; veggie burger tasting.