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This week it's the one recipe that can make all the difference: stock. Author Michael Ruhlman guides us through the steps to creating that essential elixir that, when well made, can turn a new cook into a good cook, or a good cook into a great one. His recipe for Basic Brown Veal Stock gets us started. Michael's new book is The Elements of Cooking: Translating the Chef's Craft for Every Kitchen.

Jane and Michael Stern chomp down on the "Pastraminator" at the All-Star Sandwich Bar in Cambridge, Massachusetts.

One person says yams, another says sweet potatoes, one of them is wrong. Los Angeles Times food and wine journalist Russ Parsons, author of How to Pick a Peach cracks the confusing codes behind yams and sweet potatoes and leaves us his recipe for Sweet Potato Puree with Hazelnut Soufflé Top.

Historian Ken Albala talks beans—all 18,000 varieties in all their confounding glory. Ken is the author of Beans: A History. Zak Rosen celebrates 100 years of Faygo pop, the beloved quirky beverage from Motown. Susanna Short, author of Bundt Cake Bliss, talks the come-back gâteau and shares her recipe for Pine Nut and Chili Bundt with Chili Glaze.

Recipes

Basic Brown Veal Stock

This versitile stock can be used as the foundation for soups and stews as easily as it can become a rich sauce, or become the perfect braising liquid for lamb or short ribs. Get the full recipe

Sweet Potato Puree with Hazelnut Soufflé Top

Baked and served in ramekins or individual soufflé pans, this recipe from Russ Parsons is a great winter side dish. Get the full recipe

Pine Nut and Chili Bundt with Chili Glaze

Serve this one for dessert after a Mexican or Tex-Mex meal. It also works well for a winter brunch. The lime-chili glaze provides a perfect contrast with the buttery cake and spicy filling. Get the full recipe

Features

Jane & Michael Stern: All-Star Sandwich Bar, Cambridge, MA

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It's the All-Star Sandwich Bar's motto that endeared it to Jane: "Wrap-free since 2006." That's when Chef Chris Schlesinger and his partner Jim Economides established their eatery featuring great regional sandwiches from all over America. But it's regional with Chef Schlesinger's twist. The Texas Reuben is made with traditional brisket but it's smoked. The Beef on Weck (native to Buffalo) is served on really good house-made weck rolls, and the Muffaletta (New Orleans) has the best olive salad ever. Jane went for the piled-high Pastraminator, and Michael says don't miss the chili cheese fries.

If you're not in the mood for a sandwich, try the Texas State Pen (as in penitentiary) Chili. It's spicy hot and served with a side of cornbread.

All-Star Sandwich Bar
1245 Cambridge Street
Cambridge, MA
617-868-3065
www.allstarsandwichbar.com

Faygo Pop

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Faygo Beverages, Inc. recently celebrated their 100th anniversary. Started in 1907 by two brothers, the beloved and quirky Detroit company was the one that turned soda into "pop." Today, the company produces approximately 40 flavors of soda pop, Ohana non-carbonated beverages, and a new energy drink called Rip It. Take a look at their website for more information.

Faygo Beverages, Inc.
3579 Gratiot Avenue
Detroit, MI 48207
313-925-1600
www.faygo.com

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