How to Make Tuscan Grilled Pork Ribs and Sautéed Mushrooms with Red Wine and Rosemary
In this episode, test cook Keith Dresser makes host Bridget Lancaster foolproof rosticciana with grilled radicchio. Equipment expert Adam Ried reveals his top pick for honing rods, and science expert Dan Souza explains why mushrooms absorb so much oil. Finally, test cook Lan Lam unlocks the secrets to perfect sautéed mushrooms with red wine and rosemary.

Get the recipe for Rosticciana (Tuscan Grilled Pork Ribs): https://cooks.io/3rfrT8O
Get the recipe for Sautéed Mushrooms with Red Wine and Rosemary: http://cooks.io/2NYQFLV
Buy our winning grill tongs: https://cooks.io/2JGofid
Buy our winning nonstick skillet: https://cooks.io/34xqXno

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