
Cook's Country
Grilled sausage and peppers; whole-wheat sandwich bread; disposable plates; ballpark pretzels.

Grilled sausage and peppers; whole-wheat sandwich bread; disposable plates; ballpark pretzels.

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

Christie's minimal-flour sourdough starter; Dan and Donal Skehan's Irish Soda Bread; Magdalena's cherry cobble

Kung pao chicken; review of heavy-duty cutting boards; oven-steamed fish with scallions and ginger.

Dan makes Hot Ukrainian Borscht, Erin makes Deli Rye Bread; review of bread lames.

Monterey Bay cioppino; can openers; how to make the ultimate shrimp Mozambique.

Lamb Barbacoa, Rajas Poblanas con Crema; recommended precision coffee scales

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

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

Ginger frozen yogurt; digital scales; personal blenders; lemon posset with berries.

Julia makes Citrus-Braised Pork Tacos and Christie makes Homemade Churros.

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

Barbecued salmon; cucumber salad; charcoal grill.

In this episode we make two cookies from opposite ends of the spectrum: thick oatmeal and the dainty spritz.

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

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

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

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

We wanted to come up with recipes for two classic desserts, carrot cake and cheesecake that are a bit lighter.

We set out to develop the best German chocolate cake with sticky pecans and coconut.