
Cook's Country
Double-crust chicken pot pie; creamy peanut butter; cowboy cookies.

Double-crust chicken pot pie; creamy peanut butter; cowboy cookies.

Smoked citrus chicken; the origins of key lime pie; making key lime pie.

Porchetta; ricotta; wine coolers; Parmesan farrotto.

Lan explains the science behind braising meat and also gives us reasons to overcook our vegetables.

Swiss Chard Pie, Savoy Cabbage Soup with Ham, Rye Bread and Fontina; milk frothers

Boneless rib roast with Yorkshire pudding and jus; black tea; Lighthouse Inn potatoes.

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

Lan demonstrates microwave tricks and shares oven tips.

Kevin and Jeffrey make Chinese shrimp toast. Lisa and Kate explore the world of Japanese knives.

Japchae (Korean Noodles with Vegetables and Beef), Beef Ho Fun; vinegar roundup

San Diego fish tacos; tortilla chips; the history of shrimping in America; crispy fried shrimp.

Bouyourdi (Spicy Greek Baked Feta), Green Shakshuka; recommended whisks; Mozzarella.

Choucroute garnie; Belgian endive; European-style sausages; endive salad with oranges.

Chraime, Coconut Macaroons with Chocolate Chips and Almonds; all about bitter herbs; copper skillets

Transylvania goulash; heirloom beans; shredded Swiss chard salad; escarole; beans and greens.

Nutella Tart, Chocolate-Toffee Bark; all about chocolate

Classic roast beef tenderloin; tongs; lyonnaise potatoes.

Rainbow Cake, Gluten-Free Rainbow Sprinkle Cupcakes; review of whisks

Seafood fra diavolo; salmon piccata; roasted garlic-parmesan bread; grocery store tips.

Har Gow, Hong Kong-Style Wonton Noodle Soup; Jack talks all about Chicories