Stuffed Chicken Breast - The French technique of stuffing a chicken breast with forcemeat (forming a ballotine) includes skinning and boning a whole chicken, stuffing the breasts with the leg meat, and then wrapping them in the skin. Becky Hays shows host Christopher Kimball how to achieve the same flavorful package of chicken and filling found in a traditional ballotine, but using a much simpler procedure. Green Beans Amandine - Prepared the right way, this simple dish of tender green beans tossed with crisp, toasted almonds and a light lemon-butter sauce tastes refined. Unfortunately, many recipes yield limp beans swimming in pools of numbingly acidic sauce. Becky Hays shows host Christopher Kimball how the test kitchen revived this simple side dish and achieved the right balance of ingredients. Tasting Lab: Black Pepper - Tasting expert Jack Bishop has host Christopher Kimball tasting black pepper. He also reveals why the simple act of selecting this kitchen staple can make all the difference. Equipment Corner: Meat Pounders - A good meat pounder should produce uniformly thin cutlets without leaving your arm fatigued. Equipment expert Adam Ried reveals to host Christopher Kimball what the test kitchen discovered after hours of pounding, and why design is crucial.