Professional chef Chris Scott from the Institute of Culinary Education and home cook Beth are trading fish and chips recipes and hitting the kitchen. We set Beth up with $220 worth of ingredients and Chris’s recipe while sending a more modest but still respectable $19 worth of goods back the other way. Food scientist Rose dialed in to lend Beth some expert advice while chef Chris worked some magic to improvise his way up to gourmet. Which fish and chips are you pairing with a pint?
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