Cooks Country

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.