Dan breaks down the science of the perfect French Toast, Lisa puts parchment paper brands to the test, and Magdalena makes our creamiest Caramelized White Chocolate Mousse.

Elle makes a holiday salad of raw Brussels Sprouts, Smoked Gouda, Pecans, and Dried Cherries. Dan shows us how to make the holiday show-stopper, Turkey Confit. Lisa reviews remote probe thermometers.