Thanks to this season's presenting sponsor, Driscals, only the finest berries. Hello young chefs and welcome back to mystery recipe.

I'm Molly Byrne Baum editor-in-chief of America's Test Kitchen kids.

And I'm Bitzy. Ovenmet, co-host of this show, and Molly's right-hand gal.

Every week on Mystery Recipe, we'll be talking about the fun, fantastical, and fascinating sides of a different kitchen ingredient.

And at the end of the season,

we'll use all the ingredients

to cook a mystery recipe together.

And we have a high fiber episode lined up for today. That's right, I guess. Just working with what

we've got. It's day two of oatweek and we're going to let things steep with a

boiling round of tricky trivia.

Then, Chad is back with a chef in the fanciest of places who knows all about elevating a meal for

Ask a Grown-up. And we'll bake to a crispy finish with a round of how-to-time with

Andrea. I'm so excited! Me too! This whole episode is sure to be oat of this world.

We're about to know this ingredient inside and oat.

That was a good one.

I barley got it.

This season on cereal, grains?

Oat Milk, is it worth it?

Ah, let's come to the theme while we're ahead. good. Ooh.

I'm on to you, Wally.

Mystery recipe.

You have a great serious news voice, Molly.

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