Cooks Country

Seafood fra diavolo; when to splurge at the grocery store; roasted garlic-Parmesan bread; salmon piccata.

Greek chicken; crumbled feta; liquid measuring cups; crushed red potatoes with garlic and herbs.

Crispy Iowa skinny sandwiches; 12-inch nonstick skillets; Detroit's Boogaloo Wonderland sandwich; the St. Paul sandwich.

Grilled bourbon steaks; dill pickle spears; instant-read thermometers; grilled broccoli with lemon and Parmesan.

A six-foot nacho table loaded with North Carolina pulled pork, green chile queso and candied bacon s'mores.

Spaghetti carbonara; buying eggs; fried artichokes; ancient potato preserving techniques; instant mashed potato gnocchi.

Philadelphia pork sandwiches; the origins of Philly tomato pie.

Julia and Marc Sievers cook up a mushroom pâté, vegetable tarts, celery mushroom salad, and crème brûlées.

Julia cooks up jalapeño poppers, chicken wings with ranch, pastrami sandwiches and pumpkin cheesecake bars.

Double chocolate banana bread; the history of bananas in the U.S.; cold brew coffee makers; chocolate brownie cookies.

Oregon blackberry pie; extra sharp cheddar cheese; a one-pan supper features roasted salmon with broccoli and red potatoes.

Morgan throws a Friendsgiving dinner with irreverent, grilled twists on the classic holiday menu.

Sufganiyot (Hanukkah jelly doughnuts); the importance of schmaltz in Jewish cuisine; leave-in temperature probes; cast iron potato kugel.

Grilled brined pork chops with garlic-herb oil; reviewing ceramic skillets; seasonal rhubarb shortcakes with buttermilk whipped cream.

Portuguese custard tarts; a tasting of canned diced tomatoes.

Egg roulade; roasted potatoes; rosemary olive biscuits; spicy tomato jam.

Julia makes quinoa burgers with spinach, sun-dried tomatoes, and marinated feta, a sweet and red potato salad, followed by a lightened carrot snack care with yogurt frosting.

Okinawan taco rice; herb and spice blends; pepperoni French bread pizza.

Gorditas; tortilla presses; New Mexico biscochitos.

Morgan serves up two burgers: a reverse-seared, slow-smoked version, and a cheesy smashed burger.

Texas barbecue brisket; coolers.

Skirt steak sandwiches with blue cheese; lemon and herb red potato salad; coconut pound cake.

Tasty tacos in Tucson, Ariz.; smoky mesquite-grilled tacos rasurados; portable burners.

Broiled steaks; super stuffed baked potatoes; steak knives; steak cuts.

Cornell barbecued chicken served with Syracuse salt potatoes; bottled barbecue sauce; burgers.

Grilled chicken leg quarters with lime dressing; aprons; Texas potato salad; perfect hard-cooked eggs.

Green chili cheeseburgers; mayonnaise; making a burger; five-alarm chili.

Pork grillades; Creole seasoning; slicing knives; New Orleans muffulettas.

Egg, kimchi and avocado sandwiches; electric gooseneck kettles; gadgets that keep coffee hot; Spanish migas with fried eggs.

Sichuan noodles with chili sauce and pork; mortars and pestles; Lion's Head meatballs.

Lexington-style pulled pork; Memphis chopped coleslaw; indoor grills; boiled hot dogs.

Hot tamales; garlic; shrimp perloo.

Bacon-wrapped meatloaf; salted butter; vacuum sealers; chicken baked in foil with sweet potato and radish.

Dakota peach kuchen; peach jam; kolaches.

Melting Moments cookies; toasters; fairy gingerbread.

Guinness beef stew; whisks; brown soda bread.

Morgan's serving smoked chicken wings, charred guacamole, and pizza dip.

Morgan Bolling is on a smoky mission: to empower everyone, everywhere with the tips, techniques, and recipes that make "fear of the grill" a thing of the past.

Chicken paprikash and butter spaetzle; Hungarian immigrants in Cleveland; wooden spoons; ground beef stroganoff.

New England bar pizza; different pizza styles; grill pans; spinach and artichoke dip; lemon pepper wings.

South Carolina smoked fresh ham; spiral sliced bone-in ham; potato mashers; smashed potato salad.

Julia celebrates with an indoor clambake made with fresh lobster, mussels, and clams, served with honey cornbread and bistro slaw.

Julia uses small appliances to make chicken sandwiches, fresh cod, Florentine meatballs and calamari stew.

Julia orders groceries from Hungryroot and makes sautéed chicken, rice, broccoli, and a pumpkin snack cake.

Features one-batch fried chicken; strawberry spreads; North Carolina cheese biscuits.

One-pot chicken jardinière; the history of cooking in one pot; bird's beak paring knives; wacky cake; one-pan Mediterranean shrimp.

Classic roast beef tenderloin; tongs; lyonnaise potatoes.

Lard-fried chicken; a tasting of regional potato chips; BLT salad; blueberry biscuits.

Julia makes shrimp tacos, lamb pita sandwiches, salmon, and little lemon poppy seed cake for one.

Julia shares her recipe for easy broiled salmon with mustard and crisp dilled crust, orzo salad with cucumber, red onion, and mint, plus a pretty and pink berry fool for dessert.

Slow-roasted fresh ham; inexpensive stand mixers; St. Louis gooey butter cake bars.

Slow-roasted duck with blackberry sauce; the best uses for different tinned fish; a rich bean bourguignon.

Bryan Roof visits Oakland, Calif., and shares his version of sinigang; the backstory of the food incubator La Cocina; Nhoam sach moan.

Grilled chicken; buttery grilled corn; Parmesan orzo salad; lemon pie.

The rich culinary traditions of New Orleans; preparing rillons; Cajun meatball fricassee.

Philadelphia pork sandwiches; the origins of Philly tomato pie.

Portuguese custard tarts; a tasting of canned diced tomatoes.

Chili-rubbed grilled flank steak with skillet rice; beans, and corn; icebox key lime cheesecake.

Julia shows us how to cook millet cakes, braised winter greens, a savory bread pudding, and baked quinoa.

Julia cooks sheet-pan lemon-herb cod fillets with crispy garlic potatoes, green beans with cilantro sauce and an easy summer berry cake.

Tennessee pulled turkey sandwiches; paper towels; a regional recipe for eastern North Carolina fish stew.

Duck breasts with port wine-fig sauce; the story of the Tatin sisters and the history of their namesake dish; tarte Tatin.

Spice-crusted steaks; supermarket bacon; electric griddles; grilled bacon burgers with caramelized onion.

Triple chocolate sticky buns; milk chocolate; thin and crispy chocolate chip cookies.

Julia makes candied bacon, grilled chicken, curry, and panna cotta - all with homemade spice blends.

Julia whips up her favorite Bloody Marys with fresh horseradish and homemade cocktail onions plus sheet-pan hash browns for a crowd and springy green Shakshuka.

Beef yakamein; soft coolers; bourbon chicken.

Fresh baked doughnuts at Dorset Union Store in Dorset, Vt.; muffin tin doughnuts; grapefruit juice; pod coffee makers; whole wheat blueberry muffins.

St. Louis pizza; sliced pepperoni; pizza gadgets; St. Louis barbecue pork steak.

Roast lemon chicken; chicken noodle soup; cooking with chicken; chicken Parmesan in a skillet.

Skillet-roasted chicken and stuffing; making chicken stock in a pressure cooker; food saver gadgets; pork chops with vinegar peppers.

Barbecued chicken; casserole-style macaroni and cheese; bottled barbecue sauces.

Mustardy apple butter-glazed pork chops; a white chocolate chip tasting; reviewing grill spatulas; the secrets to browned butter blondies.

Chocolate blackout cake; strawberry poke cake; milk chocolate tasting; solutions for common problems such as dense cakes and sticky pie dough.

Frosted meatloaf; frozen pizzas tasting; apple pie with cheddar cheese crust.

Grilled chicken diavolo; water bottles; hard cider; deviled beef short ribs.

Dakota peach kuchen; peach jam; kolaches.

Herb-crusted beef tenderloin; fondue pots; duchess potatoes.

Fluffy cornmeal pancakes; multigrain bread; top 10 cooking tips; English muffin bread.

Morgan's serving smoked chicken wings, charred guacamole, and pizza dip.

Morgan Bolling is on a smoky mission: to empower everyone, everywhere with the tips, techniques, and recipes that make "fear of the grill" a thing of the past.

Blueberry cream pie; the rarity of blue foods in nature; travel utensil sets; sweet tea-brined fried chicken.

Citrus-braised pork tacos; mild salsa tasting; piping bags; making churros.

Julia whips up pan-seared scallops, a white bean-salami salad, and garlic and herb breadsticks.

Julia fires up the grill for her favorite summer dinner: grill-roasted chickens, Israeli couscous, fresh zucchini and tomato tian, and chilled lemon souffles for dessert.

Detroit-style pizza; rasp-style graters; an updated version of fettuccine with butter and cheese.

Shashlik-style beef kebabs; ground cumin; adjaruli khachapuri.

Roasted red pepper soup and hortopita; lemon snow with custard sauce.

Julia shows us how to make lemony chicken, salmon rice bowls, Italian sausages, and lamb meatballs with orzo.

New Mexican bean and cheese turnovers with green chili; the history of tomato clubs in the U.S.; Southwestern tomato and corn salad.

Porchetta abruzzese; pig farming in early North America; hardy greens; a quick-braised broccoli rabe with garlic and anchovies.

Okinawan taco rice; herb and spice blends; pepperoni French bread pizza.

Texas barbecue brisket; coolers.

Julia makes roast beef weeknight-friendly with her cast-iron roast beef with gravy, salt-crusted fingerling potatoes and carrot-noodle salad with homemade harissa and honey.

Julia makes shrimp tacos, lamb pita sandwiches, salmon, and little lemon poppy seed cake for one.

Caesar dip; roasted chicken; cheesy risotto-like orzo; chocolate biscotti.

Grilled jerk chicken; grill brushes; smoked chicken wings.

Jitto's-style steak bombs; types of squash; the origins of different sandwich names; eggplant spuckie.

Seafood fra diavolo; when to splurge at the grocery store; roasted garlic-Parmesan bread; salmon piccata.

Julia makes tender beef kebabs on the grill with cherry tomato, arugula and potato salad and summery berry gratins with malted whipped cream.

Skirt steak sandwiches with blue cheese; lemon and herb red potato salad; coconut pound cake.

Morgan serves up two burgers: a reverse-seared, slow-smoked version, and a cheesy smashed burger.

Conchas; egg substitutes; preparing skillet Eggs Sardou.

Frito pie; a tasting of nonalcoholic beer; the story of the Potato Chip Queen of the West; chocolate-dipped potato chip cookies.

Grilled brined pork chops with garlic-herb oil; reviewing ceramic skillets; seasonal rhubarb shortcakes with buttermilk whipped cream.

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

Wellesley fudge cake; immersion blenders; chicken and pastry.

It's burger night in the Davison house and Julia's got all the fixings: home ground beef, crispy home fries, and her all-time favorite condiment, homemade pickled onions.

Julia orders groceries from Hungryroot and makes sautéed chicken, rice, broccoli, and a pumpkin snack cake.

Guanimes con bacalao; piña coladas; a visit to Puerto Rico; all about salt cod.

Diner-style patty melts; automatic drip coffee makers; the ultimate extra crunchy onion rings.

Green goddess roast chicken; the origins of green goddess dressing; a primer on herbs; perfect pesto; potato, green bean and tomato salad.

Skillet roast chicken and potatoes; brown mustard; aerating wine; Brussels sprout salad; biscuits.

St. Louis pizza; sliced pepperoni; pizza gadgets; St. Louis barbecue pork steak.

Cider-baked ham; cornmeal biscuits; electric knives; Delmonico potatoes.

Grilled cowboy-cut rib eyes; grill cleaning; salad spinners; grilled Caesar salad.

California barbecued tri-tip with barbecued beans and Santa Maria salsa; salsas; essential grilling gadgets and gear.

Spicy cheese bread; sharp cheddar cheese; dish drying racks; old-fashioned vanilla frozen custard.

Buying and cooking beef; garlic roast beef; mashed potato casserole; liquid dish soaps.

Fresh baked doughnuts at Dorset Union Store in Dorset, Vt.; muffin tin doughnuts; grapefruit juice; pod coffee makers; whole wheat blueberry muffins.

Puffy tacos; tortilla chips; chicken chilaquiles.

Smoked bourbon chicken; liquid dish soap; sweet potato pie.

South Carolina pulled pork; portable charcoal grills; ice cream bars; grilled chicken wings.

Korean grilled flanken-style short ribs; vegetable and fruit peelers; shredded carrot and serrano chili salad.

South Carolina smoked fresh ham; spiral sliced bone-in ham; potato mashers; smashed potato salad.

Julia makes pan-seared strip steak with persillade sauce and a simple salad with make-ahead lemon-garlic-chive vinaigrette.

Julia makes gas-grilled shrimp skewers with lemon-garlic sauce, a tangy farro salad with white beans and snap peas, plus homemade strawberry frozen yogurt and chocolate shell topping.

Tennessee pulled turkey sandwiches; paper towels; a regional recipe for eastern North Carolina fish stew.

Grilled jerk chicken; grill brushes; smoked chicken wings.

Skirt steak sandwiches with blue cheese; lemon and herb red potato salad; coconut pound cake.

Julia makes bruschetta, salad, eggplant parmesan, and an almond cake for dessert.

Mana'eesh za'atar; baba ghanoush; different eggplants; roasted beets with lemon-tahini dressing.

Frito pie; a tasting of nonalcoholic beer; the story of the Potato Chip Queen of the West; chocolate-dipped potato chip cookies.

Seattle chicken teriyaki; sweet potato salad with cumin, smoked paprika and almonds; Chef Nobu; miso black cod.

Chicago thin crust pizza with homemade Italian sausage; a taste test of jarred pasta sauce; pasta e fagioli.

Julia makes her favorite weeknight dinner featuring a butterflied and Za'atar rubbed roast chicken with homemade preserved lemons, kale and sweet potato salad with pomegranate vinaigrette, and cozy coconut rice pudding.

Julia shows us how to cook millet cakes, braised winter greens, a savory bread pudding, and baked quinoa.

Cheesy arancini; short rib ragù; arugula and fig salad; pistachio cannoli.

Pork carnitas; lard; crunchy shrimp tacos.

Slow-roasted duck with blackberry sauce; the best uses for different tinned fish; a rich bean bourguignon.

Bryan Roof visits Oakland, Calif., and shares his version of sinigang; the backstory of the food incubator La Cocina; Nhoam sach moan.

Shrimp with garlic and jalapeño butter; Swedish dishcloths; Zephyr Wright-inspired shrimp curry.

Julia makes a seafood paella, served with grilled garlic flatbread, green salad and orange pound cake.

Julia fires up the grill for her favorite summer dinner: grill-roasted chickens, Israeli couscous, fresh zucchini and tomato tian, and chilled lemon souffles for dessert.

Chili-rubbed grilled flank steak with skillet rice; beans, and corn; icebox key lime cheesecake.

Grilled hill tribe chicken with kua txob; the difference between fondue and fonduta; refreshing tomatoes with fontina sauce and cornichon dressing.

Sisig and garlic fried rice; the importance of Knorr's Liquid Seasoning in Filipino cooking; the history of chicken wings as a bar snack; soy sauce chicken wings.

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

Julia shares her recipe for an easy, one-pan bratwurst dinner with tender kale and potato salad and skillet-roasted pears with caramel sauce for dessert.

Julia shows us how to cook millet cakes, braised winter greens, a savory bread pudding, and baked quinoa.