Crunchy Breaded Pork Chops - The test kitchen found that store-bought breadcrumbs only yielded bland chops with a thin, sandy coating. Julia Collin Davison shows Kimball the keys to achieving juicy, flavorful chops with a crisp, substantial crust that stays on the meat from fork to mouth. Applesauce - Julia Collin Davison perfects this simple recipe and shows Christopher Kimball how to make applesauce with a pure, deep apple flavor and a smooth, pudding-like texture. Tasting Lab: Dijon Mustard - Host Christopher Kimball tastes different Dijon mustards, while Jack Bishop reveals that the greatness of mustard, whether domestic or imported, lies in the balance of ingredients and freshness. Equipment Corner: Nonstick Skillets - Nonstick skillets are a staple in most American kitchens, but can you buy a good pan for under $60? Adam Ried takes Christopher Kimball through a testing of nonstick skillets to find the best performing model that won't break the bank.