Amanda introduces us to springerles, a biscotti-like biscuit with an odd-ball technique.

Merrill continues her exploration of the wonderful world of yeast-free breads.

Amanda puts some Thanksgiving cooking jargon to use on chicken.

Merrill shares the first of three foolproof, no-yeast bread recipes.

Amanda shows us another side of feta.

Merrill goes for a tried-and-true side dish this Thanksgiving.

Amanda unearths a light and frisky soup for after the holiday food glut.

Merrill "borrows" a great party trick from her friend Naomi.

The eighties weren't just about big hair, says Amanda, they were about big flavor.

In yet another attempt to recreate a restaurant dish, Merrill meets with success the second time around.