"I made this recipe years ago as a refrigerator pickle, as he says in the episode that if you don't want to ferment your pickles, you can just make refrigerator dills instead. Well, at the time I was a college student, and didn't have a croc or a desire to ferment the pickles, but instead to make the juicy, crisp, fresh dills I ate out of my father"

"I made the crust but added a strawberry rhubarb filling instead of the blueberry pear. It made a REALLY BIG tart. If you are making this crust for a pie it is definitely enough for two crusts. However, it is the best pie crust recipe EVER and I will definitely use it again for all kinds of pies and tarts - it was toothy, unique, tender and flaky a"

"This is such a festive, delicious drink! I love it! Alton Brown has done it again!

This recipe is very frothy and thick, almost like an eggnog latte or something, it had such a head of foam. I like it, but it was so frothy that we almost drank it too quickly! Next time, I think I will either skip beating the whites into a foam, or only beat one o"

"I mean, it was good, but zesting the lemon didn't seem to provide as much flavor as I had hoped. I tasted more just sugar. Eventually, after spreading the brown sugar onto the fish, I just squeezed a lemon half over it. Then, because I usually make portions of salmon instead of a whole side, I just started pan-frying the seasoned portions of salmo"

"Great recipe! I infused the syrup with lavendar flowers (a few fresh flower stalks) and a vanilla bean for an amazing and unique candy. I just strained my syrup into the stand mixer bowl. I have a tip for those that are making the regular marshmallows and then cutting them with a pizza cutter--once you've cut them all into squares, they will still"

"I made the crust but added a strawberry rhubarb filling instead of the blueberry pear. It made a REALLY BIG tart. If this were a pie I would say it would be enough for two crusts. I will definitely use the crust recipe again - it was toothy, unique, tender and flaky and it wasn't too easy o overwork the gluten like most pie crusts. Finally a crust"

"These did not pop like I wanted, and the next day became tough. I am not quite sure what I was expecting (I don't have a popover pan and didn't want to buy one, so I used a muffin tin but they barely even puffed; they were dense and not airy. I have an oven thermometer that said the temp was right when I put them in and I didn't peek once. Maybe I""

"I agree that this recipe is a little confusing, being that you are always going to get more than 1/3 c of juice from 4 lemons unless they are bouncy-ball-sized. That being said, this is a great recipe if you read it properly. I've made it twice and it does take longer than the recipe says to thicken but if you keep at it until it coats a spoon it'""