-"Cook's Country" celebrates the best of American home cooking.

Succulent tender pork.

The two sauces are perfect together.

-Give that a whiff.

-Ooh-hoo-hoo-hoo!

-Mm-mm!

-We highlight classic comfort food... This is burger perfection.

-It's so good.

-You can taste the crunch -...and share shortcuts to make low-fuss, big-flavor weeknight meals.

-It was really easy to make.

-High payoff.

-We find regional favorites, uncovering the people and history behind exceptional recipes.

-Perfect.

-Those bell peppers remind you of being in the South.

-This is "Cook's Country."

Today on "Cook's Country"... Morgan makes Julia crispy-creamy sheet-pan macaroni and cheese, Hannah reviews glass storage containers... ...Morgan shares the history behind a southern favorite, firecrackers, and Vallery makes me sheet-pan maque choux.

It's all coming up right here on "Cook's Country."

Funding for this program has been provided by the following... -Monument Grills Denali 605 Pro, made for the family cookout and weeknight dinner.

With 900 square inches of cooking space, several accessories, and Bluetooth capabilities, it's designed with the host in mind.

Monument Grills, the everybody, everywhere grill.

♪♪ ♪♪ ♪♪ -Sheet-pan meals are all the rage these days, and with good reason.

It's a one-pan meal, so there's minimal cleanup, but the sheet pan has a lot of surface area, which means some really good browning on almost every ingredient.

Now, recipes are getting a little carried away.

For example, Morgan's going to show us a recipe for sheet-pan mac and cheese, and I'm very skeptical.

-I hear you, Julia, and I appreciate the skepticism.

I will show you, though, that this is well worth it.

-Okay.

-The plus of a sheet-pan mac and cheese is that you get extra crispy topping to creamy, cheesy macaroni and cheese ratio.

-Okay.

Crispy topping.

I'm in.

-Now, before we get to the topping, I got to start with the macaroni.

-Okay.

-So, here I have a pound of elbow macaroni.

-A box.

-A box, exactly.

Pretty easy.

And I've got some boiling water.

-Okay.

-Nice and fast.

All right.

I'm going to take four cups of this.

All right.

And I'm just going to pour this right over the macaroni.

-So, we're not boiling the macaroni.

We're soaking it in boiling water.

-Exactly.

It does a similar thing, but it just gives it a nice softness.

It kind of is like getting it warmed up to cook.

-Gotcha.

A little head start.

-Exactly.

A little head start.

So, I'm going to let that hang out for 12 minutes.

I'm going to cover it.

-Okay.

-And now we can start on the crispy topping.

So here I have 3/4 of a cup of panko.

-Mm-hmm.

-To that, I'm going to add a tablespoon of butter.

So this has just been melted.

It's a little softened right now, but it's getting the job done.

I'm just going to make sure all this panko is coated well with that butter.

All right.

So, now I'm going to pop this in the microwave.

And I'm going to microwave this just until it's nice and golden brown.

-Mm-hmm.

-It'll take anywhere from 2 to 4 minutes.

♪♪ You can see how this is transformed.

-Wow.

-I know, nice and golden.

Topping one of two done.

Okay, so, now we should move on to cheese.

I have two kinds of cheese.

I have 8 ounces of American.

-Okay.

-And then, I have 8 ounces of sharp cheddar.

So, I like using a combination of cheeses in my macaroni.

-Me, too.

-You get the creamy emulsifier cheese, and you get the pungent, sharp cheesy cheese.

-Yep.

-Now, can I have you grate that one?

-Of course.

-I'm gonna grate this one.

-All right.

Large holes?

-Yeah.

Large holes.

I'm not saying it's a race, but you know, we can see who's -- [ Laughs ] We can see who's a better cheese grater over here.

All right.

-All right.

-I think we both did great.

-It was a tie.

-Thank you for that generosity.

-Grating your own cheese as opposed to buying pre-shredded cheese is really important because the pre-shredded stuff has a coating on it, like a cellulose... -Mm-hmm.

and sometimes that can prevent it from melting really well.

-Exactly.

And this is mac and cheese.

We want creamy, cheesy.

I don't want anything that's like half melted.

I want the best mac and cheese.

Now I'm gonna pull a cup of this cheddar for a second crispy topping.

-Hmm!

-You know, we're doing a double dose of crispy topping here.

-Oh, cool.

-So I'm gonna take a cup of this.

So that's about 4 ounces.

And I'm going to spread it out into a rectangle that's 8x10 inches.

And I'm going to use this to make a frico topping.

All right.

So I've got my sharp cheddar.

I've got in an 8x10-inch rectangle.

-Mm-hmm.

-You don't have to be perfect, but you really do want it in a pretty even layer.

Like, you don't want a ton of overlap in here... -Gotcha.

-...so that it's spread pretty thin.

-Mm-hmm.

-All right, so I'm going to bake this on the upper-middle rack of the oven.

It's set to 400 degrees.

And I'm going to go until it's nice and lacy and golden brown.

So this is going into the oven for 8 to 12 minutes.

You want to keep an eye on it during that time.

♪♪ -[ Chuckling ] Oh.

-I know, it looks so good.

I'm gonna let that cool just a little bit.

Let's go back to the mac and cheese.

Okay, so this has been sitting 12 minutes.

-Mm-hmm.

-And now I'm going to take 1/2 cup of this water.

-So it's starchy water.

It's not seasoned water.

-Exactly.

Yep.

Just starchy water.

We're gonna use that in a moment.

And I'm going to drain this.

So, now, this is still plenty hot, as is this.

So I'm going to add this back in.

And I'm also going to add both of our cheeses.

So, I have the 8 ounces of American.

-Perfectly grated.

-The perfectly most beautifully grated American cheese I've ever seen in my life.

-Thank you.

-And then, my leftover cheddar.

So that's 4 ounces of cheddar now.

And I am just going to stir this.

I'm gonna stir it for a full minute.

That residual heat is going to actually melt this cheese.

And all that starchy water is going to get in there and make it extra creamy.

-Okay.

-So, I'm looking for the cheese to be mostly melted, some little bits here and there, okay.

But I want it to look pretty creamy.

That is looking delicious.

-Mm-mm.

We've got the cheese.

It's looking pretty good.

There's just the tiniest little bits in there, but nothing big.

It's mostly melted.

I have a can of evaporated milk.

This is a 12-ounce can.

I love using evaporated milk in my mac and cheese.

-Mm-hmm.

-It's got some emulsifiers in there, which actually helps keep it nice and creamy.

Then I've got 1/2 cup of sour cream.

-Okay.

A little bit of tanginess.

-A little bit of tanginess.

And then, I've got 1 1/4 teaspoons of salt, and I have 1/2 teaspoon of dry mustard powder.

-And that's pretty traditional in macaroni and cheese.

A little mustard powder really helps bring out the cheddar flavor.

-I think everything's nicely stirred in.

So, frico topping.

Yum.

It's going aside for us.

-That really does look delicious.

-It does.

And it's still going to firm up.

By the time we go to serve it, it'll be like cracker crisp.

So that's coming over to some paper towels.

-Mm-hmm.

-And we can get rid of this.

All right, now, using the same sheet pan, because we don't need to dirty two sheet pans... -Mm-hmm.

-...I'm going to take 3 tablespoons of melted butter and brush this all over the sheet pan.

This way it'll keep all that cheesy macaroni and cheese from sticking.

Plus, no recipe was ever hurt by a little extra butter.

-Adds a little extra flavor.

-A little extra flavor.

Exactly.

And then, in our sheet pan, all that liquid goes.

We're gonna make sure if there's anything stuck in the bowl, I want to scrape it and make sure it goes in here.

And then, I'm going to just smooth this out.

So, I'm going to put this back in the oven.

Again, the oven's still at 400 degrees.

But this time I'm going on the lower-middle rack.

That actually helps get some really nice browning on the bottom of it.

I'm not trying to get any more browning on top.

I have my toppings already made.

-Gotcha.

-I'm going to look for it to be bubbly all over, and that'll take anywhere from 13 to 15 minutes.

♪♪ So, I've got some nice bubbling.

-Mm.

-It's tightened up.

It doesn't look soupy anymore.

-Yep.

Does not look soupy.

-And it smells so good.

-It does really smell good.

-Now, we've got our double dose of toppings.

We've got the crispy panko and we've got our frico.

So I'm going to take and break this up just into, like, anywhere between 1/2-inch and 1-inch pieces.

-Okay.

-Make my frico art over here.

And then, I'm going to sprinkle both of these.

You do a little sprinkle of each.

It's like seasoning with salt.

You want to sprinkle a little bit from up high so you get your even distribution of your panko.

Our beautiful frico on top of that.

-Mm-hmm.

That is so fun.

-It's so fun.

Mac and cheese isn't one of those things that necessarily needs new innovation.

But this kind of innovation, I'm in.

I think it is so pretty, too.

-Oh.

-It's, like, pretty in the most fun kind of way.

The macaroni has had time to soak everything up.

We are ready to go.

Do you have a preference on which piece I serve you?

-Whatever you're giving me.

-Okay.

Let's get a nice hunk in here.

Can always go in for seconds.

There is enough mac and cheese to go around.

-You're serving with a spatula.

-Well, this could be something I'm open to debate on.

I like to use the spatula because you can get in there, make sure you're getting all that delicious creamy cheesiness.

-Yeah, that looks like it works pretty well.

-But you could definitely use a spoon if you want.

-All right, let's see what this is all about, Morgan.

-Mm-hmm.

Yeah, exactly.

I'm waiting with bated breath over here.

What does Julia think?

-Ooh, that's really cheesy.

-Mm-hmm.

-I like the texture of the sauce because it's creamy, but it's not soupy.

I like it a little set up.

-But what do you think of the topping?

-That frico is really freaking good.

-Isn't it?

-It is.

It's frico good.

-It's frico good.

I know.

It's just next level for mac and cheese.

-Well, if you think about browned cheese, that caramelization, it just adds another layer of flavor.

-Yeah.

You're speaking my love language right now.

-Oh, this is fabulous.

I really like that frico on the top, and I like the sauce.

-Mm-hmm.

-Great recipe.

-Thank you so much.

I think everything's better with some frico.

-I agree.

If you want to give sheet-pan macaroni and cheese a try, start by soaking the macaroni in boiling water.

Make a sauce with some pasta water, evaporated milk, and some shredded cheese.

Then top with some crumbled-up frico and toasted panko.

From "Cook's Country," an incredible recipe for crispy-creamy sheet-pan macaroni and cheese.

I'm gonna have to make this for my family.

-Oh, yeah.

-They're going to lose their minds with the frico.

-I love that.

♪♪ -When it comes to food storage containers, I much prefer glass because they last longer, they don't stain, and you can use it to reheat up leftovers without worrying about any chemicals leaching into the food.

Now, Hannah is here to explain the wide variety of brands available.

And I'm a little nervous because you told me to wear a raincoat.

-It's for your sake.

It's just a little protection.

All right.

Well, let's get into it.

We love glass storage containers for a lot of the reasons you said.

We tested a lineup of all of the top brands on the market.

We tested them all different ways.

We filled them with water dyed blue so it's more visible when it leaks.

That was the first test because you want to make sure these are not leaking all over your bag, your refrigerator, your countertop, et cetera.

You mentioned versatility.

One reason we love glass is these can go to the freezer, to the refrigerator, to the oven.

You can serve out of them.

They're very versatile.

So, we looked at how leakproof they were.

Of course, this is very important.

And we're going to do a little demo today, if you wouldn't mind helping me.

-Sure.

-Would you put a scoop?

-Mm-hmm.

-A full scoop of our delicious blue concoction... -It's very blue.

-...in here.

-All right.

-Okay, so then go ahead and put a scoop on the other side, as well, while we're here.

-All right.

-Uh-huh.

And then, if you wouldn't mind closing them both up for me.

This is a container from a set by Joseph Joseph right here.

Very colorful.

And this over here is Rubbermaid.

Go ahead and close that one up.

-Okay.

-All right.

So, do me a favor and come over here to this Joseph Joseph one right here.

And what we did in testing, you know, really shake it around.

Shake it up.

-You're backing up.

-Oh, you don't say.

Oh, my.

Okay, so... -I see why you made me wear a raincoat.

-Yeah.

-This is lousy.

-And you can see this doesn't have any latches.

It has, like, a little tab right here.

-Yeah.

That lid went on very easily.

-There is no gasket.

There are no firm latches.

Go ahead over there for -- for that one right here.

-I have to say, the lid went on this, it felt very secure.

-You heard it, right?

-Oh, wow.

There's no competition.

-Yeah.

You can really hear the difference.

[ Laughs ] -This thing's really good.

-Uh-huh.

-Wow.

That's impressive.

-Yeah.

Two things.

Latches -- firm, secure.

It's going to keep that lid on there.

And then, second, the gasket.

You need something in there to really make sure that the closure keeps out as much oxygen as possible.

That'll keep your food fresh and keep from spills like that.

-Makes sense.

-Okay, but latches -- come with me this way -- latches did not necessarily spell success.

-Mm.

Mm.

-Do me a favor and open and close that top one right there.

-Hmm.

It's all right.

-But that is what I'm talking about.

Like, the moment of force and closure, it's not -- it's not ideal.

It makes them a little harder to use.

Let's go all the way down the other end.

This is a set from Rubbermaid.

Go ahead and pick, yeah, one of those.

They're vacuumed in there.

-Oh.

-So, yeah.

This is -- -And just before you latch it, push it down.

I mean, it's not -- It doesn't take long.

You just did it right there.

-Yeah.

-But you push it down first.

Bada bing, latches.

That's it.

-Ah.

This is lovely.

-Is it?

Do you notice a difference, really?

-Absolutely.

-I feel like I see you straining less.

-Yeah.

This is just -- It's so easy.

-Let's talk about another huge thing with glass containers.

You might be wondering, these have plastic lids still.

-Yeah.

-Avoiding plastic is really a zero-sum game.

You're never going to avoid it completely.

I think that it's more about risk reduction.

I would say not heating in plastic, for example -- microwave, dishwasher -- it makes more of an impact than whether or not your glass container has a plastic lid, like most of the sets here, or a glass lid, like this set right here.

-Oh, that's interesting.

-Yeah, this is from Bentgo, and it's great.

It is a little heavier.

That is the price you pay.

So, pick that up for me.

-Oh!

-So, that is really the downside of glass, I would say, is the weight issue.

And that's why you don't see a lot of massive containers here, which I love my big containers.

I use them all the time.

-Mm-hmm.

-So that is really why I personally sprinkle in a few plastic containers still, as well.

And if you really want to avoid as much plastic as possible, Bentgo, they were great.

These are our top rated fully glass, if you will.

There's a little silicone to make the lid close.

-Gotcha.

-So, weight is a major thing, but there are a bunch of other small handling things that really stand out when we're talking about finding the best of the best storage containers.

One of them is a flat lid.

-Yes.

'Cause you want to stack them on top of each other in the refrigerator.

-It makes a surprising difference.

You can use your vertical space more if you can stack things.

And look at the Joseph Joseph model right here, for example.

You're not really stacking anything in that.

These in fact nest, which is interesting.

So the small one, they all nest in each other.

-For storage.

-Yes, which sounds great.

But first of all, who matches all their lids up and puts them all back?

Show -- Show me the person.

Second of all, if you want this one, you're going into one, two containers... -Uh-huh.

-...to get that.

You're taking this out.

You know, nesting sounds really nice and cozy, but it's not convenient, actually, in practicality.

All right, let's go back all the way over here.

We're ping-ponging around.

Let's go to Rubbermaid right here.

Will you take a lid off for me?

-Yep.

-Because I want to talk about the rims.

We mentioned that you use these containers in the oven.

-Oh, it's got handles.

-Which means they're hot.

-Yes.

-So having a little bit of space for your fingers to perch on makes a world of difference.

Otherwise, you're kind of cupping from the bottom with two mitts.

-Yep.

-Our top rated models had rims that gave you a little bit more room to work with, which was really nice when they were hot from the oven.

Something that did not matter, but manufacturers always talk about, was the type of glass.

-Huh.

-Mm-hmm.

There's two types.

You've probably heard of these terms -- borosilicate and soda-lime.

-Mm-hmm.

-They talk about one is better at resisting impacts, from physical impacts being banged around.

The second is better at thermal shocks... -Oh, okay.

-...from temperature swings.

If it were to get too hot, too cold too quickly.

-Mm-hmm.

-Which is an issue with these.

It didn't matter though.

-Oh.

-We tested the heck out of these things.

We beat them up, we tried to shock them with temperature.

There really wasn't a performance difference.

In reality, they're glass.

If you chuck one of these off a counter, it's probably going to break.

-Yep.

-It might not, it might not, but it's probably going to break.

And that's about the only thing that tracked.

-But you couldn't really get them to shatter with thermal shocks?

-Nope.

They have improved the technology a lot over the years.

Also, you have to be smart about it, right?

It's the speed at which the temperature is changing, you know.

-Mm-hmm.

-So you don't want to put something from the freezer directly into a super hot oven.

Water is often the culprit that will crack things because it conducts the heat so quickly.

I cracked my pizza stone that way.

You have to always be careful of shattering, but type of glass did not make a difference in reality.

-Okay.

-All of these other factors were way more important.

The winner was the Rubbermaid Brilliance line.

-Ah.

-Yeah, this was just fantastic.

It hit all the notes we talked about.

Heavy enough to be sturdy, but not overly heavy.

Great design where you have that extra lip.

Really solidly made.

The latches were easy to use.

-So, there you have it.

The best food storage containers are made by Rubbermaid Brilliance.

A set of nine will run you about $66, and they're leakproof, so you won't need a raincoat.

♪♪ -If you're from the South, you may know that firecrackers aren't just for the 4th of July.

Dating back to World War II, Southern home cooks were getting creative with pantry staples.

In the early 1950s, ranch dressing was invented, and dry ranch seasoning mix followed shortly thereafter.

This prompted someone, somewhere to toss a seasoning with plain oyster crackers and oil.

Like many Southern recipes, the idea spread communally.

It went through church cookbooks and potlucks and newspaper columns.

Fast forward to the 2000s, and saltines became the cracker of choice.

People started bumping up the heat by adding pepper flakes to the seasoning mix, leading us to the Alabama firecracker of today.

To make them, toss two sleeves of saltines with vegetable oil, a packet of ranch dressing mix, some dried dill, garlic powder, and pepper flakes in a bag.

Let them sit for at least one hour, but preferably 24 hours to season the crackers.

Spread them on a rimmed baking sheet and then bake them in a low 250-degree oven to dry them out and give them a flaky texture and toasted flavor.

They're perfect next to some tomato soup or on a beautiful cheese board.

♪♪ -Corn, peppers and tomatoes combine into a decidedly Cajun Creole side dish known as maque choux.

Well, we're in for a treat today because Vallery's here, and she's going to show us a version that we can eat as a main course.

-Yes.

And typically, this dish is cooked on the stovetop... -Mm-hmm.

-...but we're taking a hands-off approach, so we're going to cook it on a sheet pan.

-Love that.

Love that.

-We're starting with fresh corn.

-Yes.

-I've already prepped one.

-Okay.

-And I'm gonna shuck this one.

This dish, it's typically made by braising the vegetables in corn milk.

But since we're not braising this and we're cooking it in a sheet pan, if you've got frozen corn or even canned corn, you can use that here.

I like to cut the bottom off so that I can have a flat surface to cut the kernels off of the cob.

-Safely.

[ Chuckles ] -So I've prepped our fresh corn, and I've got andouille sausage.

-That's a departure.

Usually there's no meat.

-That's right.

So, by adding sausage, we're taking this dish from side dish to main dish territory.

The andouille sausage, it makes the dish heartier.

And I'm cutting this into half-inch slices.

This is 12 ounces of sausage that we're adding to the corn.

And now we're going to head over to our vegetables.

We're back in the garden.

And a lot of these vegetables you're going to find in any Louisiana garden in mid to late summer, like tomatoes.

-Yes.

-We've got 6 ounces of halved cherry tomatoes.

-Okay.

-And we're using cherry tomatoes here because you can find these pretty much anywhere, anytime.

I've got two stalks of celery.

And celery, peppers, and onion, that's actually called the trinity in Creole cooking.

So this is the base of flavor you're going to find in a lot of Creole dishes.

-A must-have.

-Absolutely.

And I've got one small red bell pepper.

Typically, you'll see this cooked with green bell pepper, but red bell pepper, it's a little bit sweeter, which complements the sweetness of the corn nicely.

-Okay, a little twist on the trinity there.

-Yes.

And I've also got one small onion.

I've got one jalapeño, which is going to add some nice spiciness.

-Oh, yeah.

We got the heat in there.

-That's right.

-From the andouille and the jalapeño.

-And now we're going to add more heat with spices.

-Yeah.

-I've got a teaspoon of dried thyme, a teaspoon of smoked paprika.

And if you've ever cooked with Creole seasoning, you're going to see paprika in Creole seasoning.

I like to use the smoked here to just further complement those smoky flavors.

-Love it.

-A teaspoon of salt, 1/2 teaspoon of black pepper... -Okay.

-...and 1/4 teaspoon of cayenne pepper.

-Nice.

-And the last thing I'm going to add, I've got 4 tablespoons of melted butter.

Now, the way I remember this dish being made is my granny, she would have a little jar of bacon grease by the stove, and she'd spoon some of that into the skillet to sauté her seasonings.

-Mm-hmm.

-But, listen, I don't keep bacon grease in my kitchen.

The melted butter, it works great to bring everything together.

Plus, we added that andouille sausage.

So, as it's in the oven and cooks, the fat is going to render from the sausage, and that will mimic that bacon fat that coats the rest of the vegetables.

-Awesome.

So you're getting that smoky porkiness.

-Exactly.

-Mm!

-It's almost unfair how easy it was to put that together.

-It was like an assembly line here.

It was... -Exactly.

-...really wonderful to watch.

-So, I'm just putting this on the sheet pan, and I want it in an even layer.

When it cooks, we want it to get nice and brown, and the flavors will melt together and the fat will drip and coat the vegetables.

-Yes.

You're saying all the right words.

-We're going to roast this in the oven at 400 degrees for 35 minutes.

We'll give it a stir halfway through.

♪♪ -Oh, that smells so good.

-It smells good.

It looks beautiful.

The sausage is brown.

There's some char on the tomatoes.

-Oh!

[ Laughs ] -Don't dig in just yet.

Remember that corn milk that it's typically braised in?

-Yes.

-So, instead of using that, I've got 1/4 cup of heavy cream.

-Why not?

[ Laughs ] -This is going to thicken it and give it that creaminess.

We only need a small amount.

And I'm just going to toss everything together.

-This is like summer on a sheet pan.

-Exactly.

I'm going to transfer everything into the bowl.

-I'm trying to figure out how many sheet pans I can fit into my oven.

-I've got 2 tablespoons of chopped fresh parsley that I'm going to sprinkle on top.

The fresh herbs brighten everything up.

And they cut through a lot of that heaviness and fat.

And they just, they brighten the dish and lighten everything.

Happy to serve you first, Bridget.

-Thank you.

-Look at that.

-Your aunt would also like that.

-Oh, yes.

Absolutely.

We have to treat our guests properly.

-That's right.

-Southern hospitality for a Southern dish.

-Yes.

-From a Southern girl.

-That's exactly right.

-I had to give you a main dish portion.

-Yeah.

You did.

-Exactly.

-Loving it.

Definitely getting a piece of that andouille.

-Mm.

-Explosion of flavor.

-Mm-hmm.

-Oh, my gosh.

Sweet tomatoes and peppers.

Little spice in there creeping up on me.

-I love the kick.

And the tomatoes kind of burst in my mouth.

-Mm.

-And the acid from them plays so nicely with that sausage and smokiness, as well.

-And you get these beautiful little pops of corn.

-Mm-hmm.

A lot of people in Louisiana serve this over rice, of course, because we eat rice with everything.

-This tastes very distinct.

I get the peppers.

I get the celery.

I get the corn.

Of course, the tomatoes.

-And the vegetables, they're the star here.

The andouille, it's great, but it's really playing a supporting role to the vegetables.

-Thank you so much, Vallery.

Really appreciate it.

-Any time, Bridget.

-Well, if you want to try this fantastic dish, it starts with the best of summer.

Toss corn, peppers, tomatoes, andouille, and herbs together with butter.

Roast on a sheet pan until well browned and then finish with heavy cream and serve.

So, from "Cook's Country," a very satisfying, hearty sheet-pan maque choux, You can get this recipe and all the recipes from this season, along with product reviews and select episodes, and you'll find those all on our website, CooksCountry.com/TV.

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-Our digital membership gives you access to everything "Cook's Country" and "America's Test Kitchen" all in one place.

From this season's rigorously tested recipes developed by our kitchen of test cooks to equipment reviews for kitchen essentials and more, you can find the inspiration and information you need to help you cook your best.

A one-year introductory digital membership is available for a special rate of $49.95 for our public television viewers.

To sign up, visit AmericasTestKitchen.com/ membership.

-Funding for this program has been provided by the following... -Monument Grills Denali 605 Pro, made for the family cookout and weeknight dinner.

With 900 square inches of cooking space, several accessories, and Bluetooth capabilities, it's designed with the host in mind.

Monument Grills, the everybody, everywhere grill.

-The Black+Decker VacuSteam handheld steamer combines the power of suction, steam, and heat to hold fabrics in place and remove wrinkles in one pass.

For all your iron-suitable fabrics.

Now available at Walmart.

Black+Decker.

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