Episode
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We set out to develop a better-than-takeout pizza in which the crust shares equal billing with the toppings and each is
full of flavor—not grease.
Pizza is a terrific option for many casual gatherings. Most of us have enjoyed takeout pan pizza, but it often falls
short (heavy, oily crusts and greasy toppings are a couple of problems we’ve run into). Because this is casual fare,
we wanted a recipe that came together in a reasonable amount of time. We set out to develop a better-than-takeout
pizza where the crust shares top billing with the toppings and each is full of flavor.
Antipasto pasta salad is another good option when entertaining—but dull flavors, greasy meat, and bloated
pasta are few ways in which a good pasta salad can go bad. We solve these problems and more for a full-flavored
main-course salad that will please everyone.
Recipes
Tasting Lab
Equipment Center |
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