
Cook's Country
New Jersey crumb buns; nonstick skillets; cheese blintzes with raspberry sauce.

New Jersey crumb buns; nonstick skillets; cheese blintzes with raspberry sauce.

Lan teaches us the proper way to read a recipe; she shows us some master knife skills.

Beef top loin roast with potatoes; metal spatulas; chopped carrot salad with fennel and orange.

Julia and Bridget make Beef Wellington; Jack talks all about domestic caviar

ATK celebrates Friendsgiving with Turkey Thigh Confit, Radicchio Salad, how to set a dinner table, and more!

Everyday French toast; artisanal bacon; stovetop griddles; dull baking sheets; scrambled eggs.

Stovetop macaroni and cheese; large saucepans; lid holders; using a whisk; turkey meatloaf.

Deviled pork chops; a tasting of dark chocolate chips; oven mitts for children.

Bridget and Julia make Caramel-Espresso Yule Log; Lisa reviews mini muffin tins.

Summer berry pie; berry gratin with lemon sabayon; ice cream makers; whipped cream.

We create tasty versions of two Tex-Mex favorites: chicken fajitas and huevos rancheros.

We walk you through preparing intimidating traditional French seafood dishes like Fish Meunière.

We wanted a chili that would be hearty, heavy on the meat, and spicy but not overwhelmingly hot.

We point out the best steaks for grilling and how to make perfect mashed potatoes.

What chops to buy and how to cook them to ensure perfectly cooked meat that is crispy and juicy.

Beef top loin roast with potatoes; metal spatulas; chopped carrot salad with fennel and orange.

Deviled pork chops; a tasting of dark chocolate chips; oven mitts for children.

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

Pan-seared shrimp with peanuts, black pepper and lime; petty and utility knives; shrimp risotto.

Grilled Boneless Beef Short Ribs, Briam; tasting of goat cheese