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America’s Test Kitchen: 2x20
Bar Cookies
Everyone loves bar cookies—especially the cook, because there’s no need to form individual balls of dough. But baking dough in the pan, rather than balls on a cookie sheet, can cause problems. We show you how to avoid them.
2 - 1Three Pureed Vegetable Soups Jan. 05, 2002
2 - 2Pesto, Carbonara and Salad Jan. 12, 2002
2 - 3Spaghetti and Meatball Supper Jan. 19, 2002
2 - 4Pizza Night Jan. 26, 2002
2 - 5Simple Sandwiches Feb. 02, 2002
2 - 6Shrimp Classics Feb. 09, 2002
2 - 7Steak Frites Feb. 16, 2002
2 - 8Fried Chicken and 'Fixens Feb. 23, 2002
2 - 9Chicken Cutlets 101 Mar. 02, 2002
2 - 10All-American Cookout Mar. 09, 2002
2 - 11Middle Eastern Barbeque Mar. 16, 2002
2 - 12Fajitas and Margaritas Mar. 23, 2002
2 - 13Thanksgiving Dinner Mar. 30, 2002
2 - 14Christmas Dinner Apr. 06, 2002
2 - 15Winter Supper Apr. 13, 2002
2 - 16Ham, Biscuits, and Greens Apr. 20, 2002
2 - 17Muffins and Scones Apr. 27, 2002
2 - 18Bacon, Eggs, and Homefries May. 04, 2002
2 - 19French Toast, Waffles, and Breakfast Strata May. 11, 2002
2 - 20Bar Cookies May. 18, 2002
2 - 21Two French Tarts May. 25, 2002
2 - 22Diner Pies Jun. 01, 2002
2 - 23Apple Pies Jun. 08, 2002
2 - 24Peach Pie and Cherry Cobbler Jun. 15, 2002
2 - 25Chilled Summer Puddings Jun. 22, 2002
2 - 26Chocolate Desserts Jun. 29, 2002