In the latest episode of Mom Versus, Nicole cooks and samples a $1 ribeye from Dollar Tree and tests it against a fresh ribeye from a grocery store. Well Done staffers were definitely able to tell the difference between the fresh steak and the dollar store steak, but there are plenty of cuts of meat that are affordable and don’t come across as a pale imitation of ribeye. If you’re looking to save some money without sacrificing flavor, try one of these cheap cuts instead: Chuck-Eye Steak Also known as the “poor man’s ribeye,” chuck-eye steak comes from the same part of the cow ribeye is sourced from. The only difference is it’s a thinner cut of meat, but the texture and buttery flavor are still there. Petite Tender  This cut is pretty much a cheap hanger steak and tastes like a filet mignon when cooked properly. We recommend pan-searing this cut for a few minutes and then sticking it in the oven until it’s medium-rare. Flat Iron If you enjoy flank steak, then you’ll like flat iron—this shoulder cut is nicely marbled and incredibly tender. Thanks to its rich flavoring, you don’t need much more than salt and pepper or spice rub to make this cut shine. 

Robin and Ivy are back in the Avatar Challenge, where they have to talk two total amateurs (Tim Casper and Betsy Cribb) through cooking up some... veal sweetbreads?? Can these teams figure out a way to make a mouthwatering thymus gland treat?   Homemade vs the Internet - Orange Vs Black!

Pattypan squash has a different shape that typical squash, but it’s just as inexpensive—so cooking one up is an easy and budget-friendly way to impress company. Try it as a side for grilled chicken or steak.    Get the Recipe: Grilled Pattypan Squash With Garlic Butter

Rishon shows us the tricks food stylists use to make a sandwich look picture-perfect. Here, she takes on a sky-high, three-layer club sandwich featuring crisp lettuce, juicy red tomatoes, and crisp, wavy bacon. To keep this architectural wonder intact and looking its best, she focuses on three key elements: texture, color, and stability. Texture When you bite into a fully loaded club, you expect a symphony of crunchy, soft, and meaty textures. To achieve that balance, you need extra crispy bacon (which Rishon shows us how to make in Food Stylist vs IHOP Pancakes), fresh leaves of lettuce, layered stacks of thinly-sliced deli meats, and perfectly toasty bread. Our food stylist recommends toasting the bread in a skillet with olive oil to achieve a golden brown, griddled look with a lower risk of burning the bread. As for the tomatoes, slice them on the thicker side to preserve some of the natural, juicy texture, and cut them with a serrated knife for clean, non-smushed slices. Color Between the creamy white mayo, bright red tomato slices and vibrant cheddar cheese, the club sandwich is practically designed for its visual appeal. For the most contrast between each layer, alternate between boldly-colored ingredients, and make sure to bring each layer to the very edge of the bread slice (if not past it). Our food stylist puts her sandwich at eye-level while stacking it to make sure each lovely layer comes through. When picking out meats for your club, opt for smoked deli meats, which have preservatives that will keep the color of the meats looking fresher for longer. Pair your sandwich with crisp potato chips and a vibrant pickle spear to round out the plate’s color scheme.  Structure  Between the height of this towering sandwich and the weight of the ingredients, some of your toppings will start to slump down on the edges as you build. To give the sides of the sandwich more support, break a toothpick in half and gently place the skewers underneath the sloping layers. Toothpicks can also be used to make sure the sandwich stays picture-perfect as it’s transferred, just like the classic colored toothpick you’d find in your deli sandwich. Use more toothpicks as needed so that your ingredients don’t topple off the sandwich mountain, but make sure you’ve removed them all before digging in.    Food Stylist vs IHOP Pancakes