America’s Test Kitchen - Season 4 Episode 4

We solve the problem of porridge-like chowder and bready crabcakes. Clam chowder and crab cakes are available in most every seafood restaurant in the country. These dishes both have their origins along the East Coast and have been subjected to numerous changes (most not for the better) as they became more popular.\n\nRecipes: New England Clam Chowder; Maryland Crab Cakes\n\nTasting Lab: Mayonaise