Now playing The TakeoutThese Grilling Supplies Are a Waste of MoneyCUE-Tility teaches us that not all grilling tools are useful. Some are an outright cash grab.The Takeout
Burning QuestionsWhat Are ‘Hunky’ Foods?The more beige, the better when it comes to these cabbage-forward dishes.Sarah Steimer
Now playing The TakeoutBuy This Grilling Tool So You Don’t Singe YourselfCUE-Tility schools you on an actually useful (and downright essential) grill accessory.The Takeout
Cooking SchoolHow to Check Your Oil Temperature Without a ThermometerMake sure your oil is hot enough for frying with a very low-tech device.Angela L. Pagán
Now playing A.V. Club LiveNew York Times food columnist Melissa Clark on writing her 38th cookbookKevin Pang
Now playing A.V. Club LiveCookbook author Melissa Clark reveals her secret for perfect, speedy roast chickenBaraka Kaseko
Now playing A.V. Club LiveLearn to make next-level tuna spread from New York Times food writer Melissa ClarkKevin Pang
Flavor & SoulConfusion and connection: The yams and sweet potatoes of the African DiasporaRosalind Cummings-Yeates
Now playing Good Gravy!Chicago's foremost Southern chef reveals his secrets to Thanksgiving gravyKevin Pang
How Do You Take Yours?How do you improve upon something as perfect as Caprese salad?Micheline Maynard
Make It Till You Fake ItLet's make the crispy open-faced quesadilla from Somebody Feed PhilKevin Pang
National TreasuresWhat We’re Not Going To Do Is Call Gazpacho Cold Tomato SoupRosalind Cummings-Yeates
National TreasuresHow This Gooey Plate of Cheese Became Curaçao’s National DishRosalind Cummings-Yeates
Pastry SchoolEverything you need to know to master custard (and how to make proper creme brulee)Dana Cree