Host Bridget Lancaster cooks the easiest Butter-Basted Fish Fillets with Garlic and Thyme, ingredient expert Jack Bishop talks frozen seafood, and gadget critic Lisa McManus reveals her top picks for spatulas. Finally, test cook Elle Simone Scott makes Succotash with Butter Beans, Corn, and Red Pepper.

Host Julia Collin Davison makes Grilled Scallops with Fennel and Orange Salad, ingredient expert Jack Bishop explains the differences between types of peppercorns, and host Bridget Lancaster prepares date-worthy Freeform Summer Fruit Tartlets for Two.