Host Christopher Kimball goes into the test kitchen to learn how to create an updated French classic, Modern Beef Burgundy, with test cook Becky Hays. Next, equipment expert Adam Ried reviews potato ricers in the Equipment Corner. Then, test cook Bridget Lancaster shows Chris how to make Braised Red Potatoes with Lemon and Chives. And finally, Chris reveals the science behind potato starch.

Host Christopher Kimball goes into the test kitchen to learn how to create an updated French classic, Modern Beef Burgundy, with test cook Becky Hays. Next, equipment expert Adam Ried reviews potato ricers in the Equipment Corner. Then, test cook Bridget Lancaster shows Chris how to make Braised Red Potatoes with Lemon and Chives. And finally, Chris reveals the science behind potato starch.

Martha overviews a few different tools for mashing potatoes. Her favorite is a modern ricer, but she also recommends old-fashioned mashers, ... Martha Stewart: Lesson 8: Steaming

Butterflied, Rolled, and Roasted Leg of Lamb with Preserved Lemons and Herbs

Martha overviews a few different tools for mashing potatoes. Her favorite is a modern ricer, but she also recommends old-fashioned mashers, ... Martha Stewart: Lesson 8: Steaming

Host Christopher Kimball goes into the test kitchen to learn how to create an updated French classic, Modern Beef Burgundy, with test cook Becky Hays. Next, equipment expert Adam Ried reviews potato ricers in the Equipment Corner. Then, test cook Bridget Lancaster shows Chris how to make Braised Red Potatoes with Lemon and Chives. And finally, Chris reveals the science behind potato starch.

Host Christopher Kimball goes into the test kitchen to learn how to create an updated French classic, Modern Beef Burgundy, with test cook Becky Hays. Next, equipment expert Adam Ried reviews potato ricers in the Equipment Corner. Then, test cook Bridget Lancaster shows Chris how to make Braised Red Potatoes with Lemon and Chives. And finally, Chris reveals the science behind potato starch.

Food editor Anna Kovel swears by a potato ricer for more than just the fluffiest mashed potatoes. Here are three novel uses for this simple, transformative tool.

The Ricer: Beyond Spuds

Food editor Anna Kovel swears by a potato ricer for more than just the fluffiest mashed potatoes. Here are three novel uses for this simple, transformative tool.

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