Cooks Country

Chicken on the grill; black-eyed pea salad with peaches; white wine sangria; nectarine and blackberry galette.

Pork carnitas; lard; crunchy shrimp tacos.

A visit to Tucson, Ariz.; Quesabirria tacos; the origins of the birria craze in the U.S.; sopa seca.

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

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

Grilled lobster tail with corn and tomato salad; washboard cookies; fresh peaches and cream.

Julia plans a date night with Ian featuring herb-crusted beef tenderloin for two, air-fryer cheesy potatoes, marinated tomato salad with arugula and goat cheese, followed by decadent crème brûlées for two.

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

Gorditas; tortilla presses; New Mexico biscochitos.

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

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

Grilled thick-cut Porterhouse steaks; paring knives; crumbled blue cheese; Caesar green beans.

Grilled bone-in leg of lamb with charred scallion sauce; spray mops; La Viña-style cheesecake.

Julia makes a roast pork loin for dinner, paired with green beans, baby potatoes, and slow-cooker apple crisp.

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

Julia whips up her favorite fried chicken with slow-cooker buttermilk smashed potatoes, and quick collard greens with hot pepper vinegar.

Cream cheese kringle; how kringle made it to Wisconsin from Denmark; fried cheese curds with ranch dressing.

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

Trout amandine; how Julia Child made French cuisine accessible in the U.S.; a deep dive into freshwater fish; bench scrapers; lentilles du puy with spinach and crème fraîche.

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.

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

Memphis-style wet ribs in the slow cooker; apple cider vinegar; mashed potato cakes.

Flank steak in adobo; inexpensive blenders; Texas breakfast tacos.

Hawaiian-style fried chicken; reviewing plastic wrap; a tasting of potato chips; Hawaiian macaroni salad.

Julia's weekend plans include her favorite cast-iron chicken chilaquiles with homemade hot sauce, refreshing micheladas, and restaurant-inspired fried ice cream cake.

Julia cooks her favorite beef chili with black beans and chipotle, easy baked white rice, and watermelon-lime agua fresca.

A whole roasted branzino; rice salad; slow cooker tomatoes; asparagus; a rustic walnut tart.

The barbecue traditions of Lockhart, Texas; cooking barbecued chuck roast; the origins of ranch dressing; preparing tomatillo and Bibb lettuce salad with tomatillo ranch.

Chicken and vegetables; can openers; Hamburger Helper; cheeseburger mac.

Italian meatloaf; substitutes for fresh garlic; asparagus baked in foil; immigrant origins of scampi; chicken scampi.

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

Sliders; ketchup; croque monsieur.

Slow-roasted medium rare beef short ribs; beef steaks; a fun baked potato story; twice-baked potatoes with bacon and cheddar cheese.

Shanghai scallion oil noodles; the story of Grace Young and her support of Chinatowns across America; American-style egg rolls.

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

Fried chicken; Swiss chard macaroni and cheese; celery root and apple slaw; baked peaches and candied ginger.

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.

Khao man gai; pad gra prow; a visit to Portland, Ore.; history of holy basil.

Roasted beef chuck roast with horseradish parsley sauce; medicinal uses for horseradish; kitchen timers; torn and fried potatoes; creamed spinach.

Boneless rib roast with Yorkshire pudding and jus; black tea; Lighthouse Inn potatoes.

Julia makes everything in a cast iron from strata, paninis, teriyaki-style chicken thighs and apple fritters.

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

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

Dakota peach kuchen; peach jam; kolaches.

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

Tex-Mex cheese enchiladas; corn tortillas; tortilla keepers; huevos rancheros.

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

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

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

Shanghai scallion oil noodles; the story of Grace Young and her support of Chinatowns across America; American-style egg rolls.

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

Julia makes beef tenderloin, an arugula and endive salad and chocolate pots de crème with dulce de leche.

Julia makes crispy pan-fried pork chops, roasted butternut squash salad with za'atar and parsley, and a super-simple spinach salad.

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.

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

Julia welcomes the start of the school year with one-pan, twin roast chickens plus root vegetables with tarragon vinaigrette and butterscotch pudding for dessert.

Julia shows how to make lasagna in a cast iron pan; she also makes bagna cauda, salad, and amaretto ice cream.

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

Smoked fish tacos, a Southern California classic; chimney starters; grilled steak fajitas.

Boneless rib roast with Yorkshire pudding and jus; black tea; Lighthouse Inn potatoes.

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.

Black bean chili; jalapeño-cheddar scones; salad with orange vinaigrette; slow-cooker flan.

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

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

Crumb-crusted rack of lamb; electric knives; Brussels sprout gratin.

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

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

Julia makes a mushroom galette, muffin tin frittatas, a spinach salad with strawberries, and peach bellinis.

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.

Alcapurrias; the story of Coco López and piña coladas; coquito cocktails.

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.

Brunch burgers; browned butter chocolate chunk muffins; a review of cooking sprays.

Roast pork loin with 40 cloves of garlic; a review of hand mixers; orange upside-down cake.

Butter and lard biscuits; the debate between lard and shortening; the benefits of full-sized and mini food processors; mimosa fried chicken.

Julia makes everything in a cast iron from strata, paninis, teriyaki-style chicken thighs and apple fritters.

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

Grilling up some lamb burgers; grill cookware; sweet potato fritters with feta, dill and cilantro.

Carrot snack cake; water bottles; oatmeal crème pies.

Banana pudding pie; different vanilla products; the story of Augustus Jackson's eggless ice cream; no-churn ice cream.

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

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

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

Garlic fried chicken; budget-friendly Dutch ovens; crispy Parmesan potatoes.

Milk can; supper; roasting pans; Dakota bread.

Pat-in-the-pan pastry crust with a light, fluffy raspberry chiffon pie; pie crusts.

Experiments with classic American recipes; host Christopher Kimball.

Italian pot roast; pizza cutters; baked manicotti.

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

Swiss steak; tomato paste; immersion blenders; classic baked potato.

Memphis-style wet ribs; blue cheese dressing; strawberry pretzel salad.

Chicken chow mein; slow cookers; slow-cooker Chinese barbecued pork.

Skillet peach cobbler; blueberry grunt using a Dutch oven; substitutes for fresh lemon juice; inexpensive ice cream makers.

Zeppoles; splatter screens; slow cooker chicken stock; shredded Parmesan; pasta with mushroom sauce.

Glazed meatloaf and potato wedges; dish towels; avoiding common cooking mistakes.

San Diego fish tacos; tortilla chips; the history of shrimping in America; crispy fried shrimp.

Julia grills lamb skewers, eggplant with tomato vinaigrette, tzatziki, couscous with herbs and a fruit salad.

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

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

Cider-braised turkey; grilled sweet potatoes with maple chili crisp.

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.

Texas-style smoked beef ribs; charcoal; the history of self-rising flour; easy blueberry cobbler; a visit to El Paso, Texas.

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

Tuna poke and salmon teriyaki poke; freeze-dried backpacking meals; malasadas.

Southern-style smothered chicken; kitchen timers; apple pandowdy.

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

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

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.

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.

North Carolina dipped fried chicken; a tasting of chocolate ice cream; a classic version of North Carolina lemon pie.

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

North Carolina barbecue pork; fire pits for cooking; lemonade with honey.

It's a Greek-inspired girls' night with chicken souvlaki, grilled carrots, and smoky eggplant dip.

Julia makes everything in a cast iron from strata, paninis, teriyaki-style chicken thighs and apple fritters.

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

Philadelphia pork sandwiches; the origins of Philly tomato pie.

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

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

Julia resizes Italian classics for families of two or three, starting with a meaty loaf-pan lasagna, crispy artichoke salad with lemon vinaigrette, and a scaled-down version of creamy tiramisu.

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.

Slow-roasted medium rare beef short ribs; beef steaks; a fun baked potato story; twice-baked potatoes with bacon and cheddar cheese.

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.