Cook's Country
Tater tot hotdish; corn strippers; buckeye candies; Wisconsin butter burgers.
Tater tot hotdish; corn strippers; buckeye candies; Wisconsin butter burgers.
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Roast chicken with warm bread salad; a tasting of white miso; skillet-roasted Brussels sprouts.
Julia makes Southern-Style Smothered Chicken and Bridget makes Apple Pandowdy.
Supper club traditions in Wisconsin; Supper Club chicken cordon bleu; Cornish pasties.
Chicken piccata; unsalted butter; fat and temperature perception; chocolate semifreddo.
Bryan visits Tampa for the ultimate Cuban sandwiches. Lan reveals her secret to fluffy dinner rolls.
Spiral sliced ham glazed with cider vinegar caramel; mandolines; the science of sound and texture.
Julia shows us how to make lemony chicken, salmon rice bowls, Italian sausages and more.
Mustardy apple butter-glazed pork chops; a white chocolate chip tasting; reviewing grill spatulas.
Diner-style patty melts; automatic drip coffee makers; the ultimate extra crunchy onion rings.
Lan shows us that food sticking to the pan can give us more flavor. We also learn about pan sauces.
Grilled Chicken Breasts, Berry Granita; tasting of whole dill pickles; flatware sets
Cast iron pan pizza; caring for cast iron; cast iron baked ziti with charred tomatoes.
Chinese barbecued pork; wire racks and rimmed baking sheets; Sichuan braised tofu with beef.
Uncovering the secrets to coffee cake with pecan-cinnamon streusel; a roundup of smart gadgets.
It’s a Greek-inspired girls night with chicken souvlaki, grilled carrots, and smoky eggplant dip.
Dan explains how to make the perfect roast chicken; Lisa and Valerie share their picks for store bought chicken broth
Grilled shrimp and vegetable kebabs; whole milk Greek yogurt; Persian-style rice with golden crust.
Hosts Bridget Lancaster and Julia Collin Davison make a plum-ginger pie.
Indian butter chicken; a primer on tomato products; spinach dal with cumin and mustard seeds.
Sisig and garlic fried rice; chicken wings as a bar snack; soy sauce chicken wings.
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