Food

Cook's Country

Where family recipes from every corner of America are re-imagined for home cooks everywhere. With the same practical, no-nonsense food approach that has made Cook's Country magazine successful, the series features the best regional home cooking in the country

Elegant and Orange

24m 33s

Host Bridget Lancaster makes Slow Roasted Salmon, and Toni Tipton-Martin discusses indigenous Alaskan fishing practices. Ingredient expert Jack Bishop talks about leavening agents. Finally, Ashley Moore makes a show-stopping Clementine Cake.

Episodes

  • Elegant and Orange: asset-mezzanine-16x9

    Elegant and Orange

    S14 E1413 - 24m 33s

    Host Bridget Lancaster makes Slow Roasted Salmon, and Toni Tipton-Martin discusses indigenous Alaskan fishing practices. Ingredient expert Jack Bishop talks about leavening agents. Finally, Ashley Moore makes a show-stopping Clementine Cake.

  • Chicken Soup and Cheesy Bread: asset-mezzanine-16x9

    Chicken Soup and Cheesy Bread

    S14 E1412 - 24m 33s

    Host Julia Collin Davison makes Old-Fashioned Chicken Noodle Soup, and Toni Tipton-Martin talks about the restorative properties of chicken soup. Ingredient expert Jack Bishop explores the world of broths. From the Recipe Box, Lawman Johnson makes Spinach Salad with Gorgonzola and Pear and Morgan Bolling whips up Make-Ahead Hot Chocolate. Christie Morrison makes Beer-Batter Cheese Bread.

  • French Fare: asset-mezzanine-16x9

    French Fare

    S14 E1411 - 24m 34s

    Host Bridget Lancaster makes Easy Steak Frites, and Toni Tipton-Martin shares the origin of French Fries. Equipment expert Adam Reid shares his top pick for braisers. Bryan Roof makes the ultimate French Onion soup.

  • Pork, Peaches, and Potatoes: asset-mezzanine-16x9

    Pork, Peaches, and Potatoes

    S14 E1410 - 24m 33s

    Host Julia Collin Davison makes Bacon-Wrapped Pork Roast with Peach Sauce. Equipment expert Adam Ried reveals his top pick for graters. Toni Tipton-Martin explores the rich German community in Texas, and Morgan Bolling makes Texas Potato Pancakes. Christie Morrison makes Easy Homemade Mayonnaise from the Recipe Box.

  • Paprikash and Stroganoff: asset-mezzanine-16x9

    Paprikash and Stroganoff

    S14 E1409 - 24m 33s

    Host Bridget Lancaster makes Chicken Paprikash and Butter Spaetzle, and Toni Tipton-Martin shares the story of Hungarian immigrants in Cleveland. Equipment expert Adam Ried reveals his top pick for wooden spoons, and Ashley Moore makes weeknight-friendly Ground Beef Stroganoff.

  • Thanksgiving, Simplified: asset-mezzanine-16x9

    Thanksgiving, Simplified

    S14 E1408 - 24m 33s

    Host Julia Collin Davison makes One-Pan Turkey Breast and Stuffing, and Toni Tipton-Martin enters the dressing versus stuffing debate. Ingredient expert Jack Bishop shares tips for buying turkey, and Christie Morrison makes Pear-Cranberry Chutney from the Recipe Box. Lawman Johnson makes Roasted Butternut Squash and Apple.

  • Regional Sandwich Roundup: asset-mezzanine-16x9

    Regional Sandwich Roundup

    S14 E1407 - 24m 33s

    Host Bridget Lancaster makes Crispy Iowa Skinny sandwiches. Equipment expert Adam Ried reveals his top pick for 12-inch nonstick skillets. Christie Morrison makes the Boogaloo Wonderland Sandwich from Detroit, and Toni Tipton-Martin dives into the origin of the sandwich. Bryan makes a St. Louis favorite, the St. Paul Sandwich.

  • Italian-American Comforts: asset-mezzanine-16x9

    Italian-American Comforts

    S14 E1406 - 24m 33s

    Host Julia Collin Davison makes the ultimate Italian Meatloaf. Ingredient expert Jack Bishop reviews substitutes for fresh garlic, and Morgan Bolling makes Asparagus Baked in Foil from the Recipe Box. Toni Tipton-Martin tells the immigrant origins of scampi, and Ashley Moore makes Chicken Scampi.

  • One-Pot Meals: asset-mezzanine-16x9

    One-Pot Meals

    S14 E1405 - 24m 33s

    Host Bridget Lancaster makes One-Pot Chicken Jardinière, and Toni Tipton-Martin shares the history of cooking in one pot. Equipment expert Adam Ried shares his top pick for bird’s beak paring knives, and Ashley Moore makes Wacky Cake from the Recipe Box. Morgan Bolling makes One-Pan Mediterranean Shrimp.

  • Carne Guisada and Enchiladas: asset-mezzanine-16x9

    Carne Guisada and Enchiladas

    S14 E1404 - 24m 33s

    Host Julia Collin Davison makes a Texas favorite, Carne Guisada, and Toni Tipton-Martin shares the origins of the dish. Equipment expert Adam Ried reveals his top pick for oven mitts. Christie Morrison makes showstopping Green Chile Chicken Enchiladas.

  • Summer Berry Desserts: asset-mezzanine-16x9

    Summer Berry Desserts

    S14 E1403 - 24m 33s

    Host Bridget Lancaster makes Mixed Berry Buckle, and Toni Tipton-Martin shares the history of baked fruit desserts. Ingredient expert Jack Bishop talks about thickening agents. Bryan Roof makes the ultimate Strawberry Cheesecake Bars, and Lawman Johnson makes Strawberry-Basil Compote from the Recipe Box.

  • Roast Chicken and Salad: asset-mezzanine-16x9

    Roast Chicken and Salad

    S14 E1402 - 24m 33s

    Host Julia Collin Davison makes Green Goddess Roast Chicken, and Toni Tipton-Martin shares the origins of green goddess dressing. Ingredient expert Jack Bishop gives a primer on herbs. Bryan Roof makes Perfect Pesto from the Recipe Box, and Ashley Moore makes Potato, Green Bean, and Tomato Salad.

Schedule

  • Image
    Cook's Country: TVSS: Iconic

    Cook's Country

    Regional Seafood Specialties

    Saturday
    Jan 22

    30 Minutes

    Monterey Bay cioppino; can openers; how to make the ultimate shrimp Mozambique.
  • Image
    Cook's Country: TVSS: Iconic

    Cook's Country

    Taste of Summer

    Saturday
    Jan 29

    30 Minutes

    Grilled flank steak with basil dressing; herb keepers; fresh tomato galette.
  • Image
    Cook's Country: TVSS: Iconic

    Cook's Country

    Beef Kebabs and Cheese Bread

    Saturday
    Feb 5

    30 Minutes

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

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