Cooks Country

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.