
Cook's Country
Trout amandine; freshwater fish; bench scrapers; lentilles du puy with spinach and creme fraiche.

Trout amandine; freshwater fish; bench scrapers; lentilles du puy with spinach and creme fraiche.

Tennessee pulled turkey sandwiches; paper towels; eastern North Carolina fish stew.

Roast boneless leg of lamb with garlic, herb, and breadcrumb crust; traditional 12-inch skillet.

Dan reveals the key to fresh strawberry flavor; Hannah and Lisa review gear for barbecues.

Korean rice bowl; spider skimmers; Korean fried chicken wings.

Julia Collin Davison shows Bridget Lancaster how to make the ultimate Mississippi mud pie.

German Stollen, Meringue Christmas Trees; how to shipping cookies; tips for shaping dough

Lan teaches us how to make bread using a Tangzhong; she also gives us tips on making sandwiches.

Hearty beef and vegetable stew; glass baking dishes; sound and flavor of food; cod baked in foil.

Sloppy Joes; kitchen sponges; why cookie size matters; chocolate chip cookie ice cream sandwiches.

Farmhouse chicken noodle soup in the pressure cooker; Gruyère cheese; pressure cookers.

A sticky bun crumb should be tender and feathery and the sticky glaze gently chewy and gooey.

Looking for a drop-dead-gorgeous summer dessert? Look no further than strawberry cream cake.

The test kitchen shows you how to prepare stir-fries: beef with broccoli and pork with eggplant and onions.

Grill-roasted beef tenderloin with salsa verde and broiled asparagus; thermometer meat forks.

We develop a foolproof preparation for pork chops with vinegar and peppers, plus pan-roasted pork tenderloin.

We wanted to upgrade two favorite fancy vegetable dishes: twice-baked potatoes and stuffed bell peppers.

The test kitchen provides foolproof recipes for two classic pasta sauces: puttanesca and Bolognese.

Grill-roasted pork loin with French potato salad; dijon mustard.

Our goal was to create a recipe for osso bucco that guaranteed perfectly tender meat with rich flavor.