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- A corporation attempts to install pipelines under an unsuspecting Caucasian suburb.
- 2008–201222mTV EpisodeAnna & Kristina spend one entire day tackling five recipes from Julia Child's iconic cookbook, "Mastering the Art of French Cooking, Volume 1", the recipes being onion soup, green beans, scalloped potatoes, chocolate soufflé and pate de canard en croute (duck wrapped in pastry), the latter considered a difficult recipe to master. Partly due to the complexity of the menu, Anna and Kristina, as well as their guest taster, renowned French chef Alain Raye, are skeptical about how successful the meal will turn out. In the end, the food brings some smiles and laughs to Chef Alain. In addition, Anna and Kristina do product tests associated with two of their recipes, one on onion slicers, and a taste test comparing heritage and Pekin ducks.
- Despite thinking the book title a little cheesy, Anna and Kristina are excited about testing recipes from the cookbook "Bon Appétit, Y'all", which has as its focus southern American foods cooked with a French flair. To truly capture the essence of the cookbook, the two decide to go on the road and cook their meal in Savannah, Georgia. There, their guest taster is Sallie Ann Robinson, a cookbook author and true southerner, whose other claim to fame is that she, as a child, was a student of future author Pat Conroy, who wrote of his experiences with Sallie Ann and her classmates on Daufuskie Island, Georgia in the book, "The Water is Wide". She credits Conroy in part for her love of cooking, especially gullah cooking, the true cooking of the south. Anna and Kristina will be preparing seven dishes in three hours: hushpuppies, green beans Provençal, funeral grits, coca-cola glazed baby back ribs, fried catfish fingers with country remoulade, Meme's fried chicken with gravy, and peach soufflés. The two are confident that they will like the food, but aren't sure if it will meet Chef Sallie Ann's expectations of true southern cooking. In addition, they test different type of gravy boats, and take a trip to a peach farm for advice on choosing the right peaches for their dessert.
- Anna and Kristina go back to an updated version of an old standard, "The New Moosewood Cookbook", as their next cookbook to test. It was one of the first and still is one of the most popular vegetarian cookbooks in North America. They go into it with different palates, Anna who is a confirmed carnivore, and Kristina who leans much closer to being vegetarian by not eating much red meat. They are preparing six dishes in four hours: vegetable walnut pate (which the author claims tastes like chicken liver pate), pita bread, Scheherazade casserole, Kristina's potato salad (named after an unnamed Kristina and not the Kristina that will actually be preparing it on the show), eggplant curry, and iced carob brownies. Their executive chef taster is Lisa Ahier, the owner of Tofino located Sobo (which stands for Sophisticated Bohemian), named one of the top ten restaurants in all of Canada. Chef Lisa believes that vegetarian cooking is much more difficult than cooking meat, but that the Moosewood Cookbook should provide a great basic grounding in doing so. All three also believe that fresh ingredients are key to good vegetarian cooking, and neither understands trying to make vegetarian dishes taste like meat. At the end of the day, Anna and Kristina have surprising reactions to their dishes and the cookbook as a whole. They also test different brands of mini-choppers, which will hopefully make their task of chopping all those vegetables easier. They test them both for use and durability.