Julia Collin Davison

Chicken marsala; reviewing manual citrus juicers; skillet-roasted chicken in lemon sauce.

Tuscan-style roast pork with garlic and rosemary; wine accessories; farro salad with asparagus, sugar snap peas and tomatoes.

Baked Alaska; ice cream machines; the science of insulation and thermodynamics in baked Alaska; offset spatulas.

Host Julia Collin Davison shows host Bridget Lancaster how to make the smoked pork loin with dried fruit chutney; equipment expert Adam Ried reviews the grill gadgets; test cook Becky Hays shows Bridget how to make the sweet potato soup.

Bridget and Julia learn how to make beef stir-fry with bell peppers and black pepper sauce; Jack challenges Bridget to a tasting of soy sauce; Keith shows Julia how to make scallion pancakes with dipping sauce.

Bridget uncovers the secrets for making perfect Pasta e Ceci; tasting expert Jack Bishop challenges Julia to a tasting of Parmesan; science expert Dan Souza reveals the science behind Parmesan's signature flavor.