Is it possible to bring the big flavors of Mexico into the American home kitchen without using hard-to-find ingredients and specialty cookware? This week, Rick Bayless, chef and owner of Frontera Grill, and author of More Mexican Everyday, shows us how to make simple weeknight meals with flavors so rich, it will taste like you've been working on them for days. Gadget Guru Lisa McManus reviews grill spatulas, and we’ll be tasting wine with expert Stephen Meuse. Then we’ll head into the test kitchen to learn a better way to grill tuna. And of course, we’ll be taking your calls to answer all of your cooking questions.