Bridget proves to Christopher it is possible to make extra-crunchy, yet juicy, fried chicken at home. Julia shares secrets to turning a usually mushy and bland barbecue staple into a flavorful potato salad. Erin demonstrates the perfect way to hard-cook eggs. Christopher taste-tests potato chips in front a live audience while Jack Bishop explains why the right combination of three basic ingredients--potatoes, oil and salt makes a difference. Christopher demonstrates how to season, maintain, recondition and clean cast-iron cookware, used in home kitchens for centuries.
Channel: 36.4
Length: 00:26:46 / Episode: #106 / Source: APTEX0
| Ch. | Day | Date | Time |
|---|---|---|---|
| 36.4 | Sat | 06/26/10 | 11:00 PM |
| 36.4 | Sat | 06/26/10 | 5:00 PM |
| 36.4 | Sat | 06/26/10 | 11:00 AM |
| 36.4 | Sat | 06/26/10 | 5:00 AM |
| 36.1 | Sat | 06/26/10 | 5:00 AM |
| 36.4 | Thu | 05/06/10 | 12:00 AM |
| 36.4 | Wed | 05/05/10 | 6:00 PM |
| 36.4 | Wed | 05/05/10 | 12:00 PM |
| 36.4 | Wed | 05/05/10 | 6:00 AM |
| 36.4 | Thu | 02/04/10 | 12:00 AM |
| 36.4 | Wed | 02/03/10 | 6:00 PM |
| 36.4 | Wed | 02/03/10 | 12:00 PM |
| 36.4 | Wed | 02/03/10 | 6:00 AM |
| 36.1 | Sun | 09/06/09 | 4:30 AM |
| 36.4 | Sun | 09/06/09 | 4:30 AM |
| 36.4 | Sat | 09/05/09 | 10:30 PM |
| 36.4 | Sat | 09/05/09 | 4:30 PM |
| 36.4 | Sat | 09/05/09 | 10:30 AM |
| 36.4 | Sun | 06/28/09 | 12:00 AM |
| 36.4 | Sat | 06/27/09 | 6:00 PM |
| 36.4 | Sat | 06/27/09 | 12:00 PM |
| 36.4 | Sat | 06/27/09 | 6:00 AM |
| 36.1 | Sat | 06/20/09 | 2:30 PM |
| 36.4 | Wed | 02/25/09 | 12:30 AM |
| 36.4 | Tue | 02/24/09 | 6:30 PM |
| 36.4 | Tue | 02/24/09 | 12:30 PM |
| 36.4 | Tue | 02/24/09 | 6:30 AM |
| 36.1 | Sat | 02/07/09 | 2:30 PM |
| 36.1 | Sun | 02/01/09 | 4:30 AM |
| 36.4 | Sun | 02/01/09 | 4:30 AM |
| 36.4 | Sat | 01/31/09 | 10:30 PM |
| 36.4 | Sat | 01/31/09 | 4:30 PM |
| 36.4 | Sat | 01/31/09 | 10:30 AM |
| 36.4 | Fri | 01/09/09 | 12:30 AM |
| 36.4 | Thu | 01/08/09 | 6:30 PM |
| 36.4 | Thu | 01/08/09 | 12:30 PM |
| 36.4 | Thu | 01/08/09 | 6:30 AM |
| 36.1 | Sun | 10/26/08 | 1:00 PM |