
Cook's Country
Choucroute garnie; Belgian endive; European-style sausages; endive salad with oranges.

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

Dan shares the recipe for the ultimate banana bread. Hannah and Lisa share their favorite cheap kitchen tools.

Blackened Chicken, Roasted Okra; spice storage solutions; all about corn products

Lan shows how to keep meat crispy when frying; she also teaches how to make fried potatoes.

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

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.