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

French-Inspired Dinner

25m 46s

Christie Morrison makes host Julia Collin Davison Trout Amandine, and Toni Tipton-Martin discusses how Julia Child made French cuisine accessible in the US. Tasting expert Jack Bishop takes a deep dive into freshwater fish, and Equipment expert Adam Ried shares his top picks for bench scrapers. Ashley Moore makes host Bridget Lancaster elegant Lentilles du Puy with Spinach and Crème Fraîche.

Episodes

  • French-Inspired Dinner: asset-mezzanine-16x9

    French-Inspired Dinner

    S16 E1614 - 25m 46s

    Christie Morrison makes host Julia Collin Davison Trout Amandine, and Toni Tipton-Martin discusses how Julia Child made French cuisine accessible in the US. Tasting expert Jack Bishop takes a deep dive into freshwater fish, and Equipment expert Adam Ried shares his top picks for bench scrapers. Ashley Moore makes host Bridget Lancaster elegant Lentilles du Puy with Spinach and Crème Fraîche.

  • The Best Diner Food: asset-mezzanine-16x9

    The Best Diner Food

    S16 E1613 - 25m 46s

    Ashley Moore makes host Julia Collin Davison Diner-Style Patty Melts, and Toni Tipton-Martin shares the origins of patty melts at Tiny Naylor’s restaurants. Equipment expert Adam Ried shares his top picks for automatic drip coffee makers, and Christie Morrison makes host Bridget Lancaster the Ultimate Extra-Crunchy Onion Rings.

  • Mediterranean Meze: asset-mezzanine-16x9

    Mediterranean Meze

    S16 E1612 - 25m 46s

    Bryan Roof makes host Toni Tipton-Martin Mana’eesh Za’atar and Baba Ghanoush. Tasting expert Jack Bishop talks about different eggplants. Christie Morrison makes host Julia Collin Davison Roasted Beets with Lemon-Tahini Dressing.

  • New Mexican Bounty: asset-mezzanine-16x9

    New Mexican Bounty

    S16 E1611 - 25m 46s

    Bryan Roof visits Albuquerque, New Mexico, and he and host Julia Collin Davision make New Mexican Bean-and-Cheese Turnovers with Green Chile. Toni Tipton-Martin shares the history of Tomato Clubs in the US, and Ashley Moore makes host Bridget Lancaster a beautiful Southwestern Tomato and Corn Salad.

  • Jamaican Feast: asset-mezzanine-16x9

    Jamaican Feast

    S16 E1610 - 25m 46s

    Morgan Bolling makes host Julia Collin Davison Jamaican Oxtail, and Toni Tipton-Martin talks about oxtail dishes around the world. Equipment expert Adam Ried shares his top picks for countertop compost bins, and Christie Morrison makes host Bridget Lancaster Jamaican Rice and Peas.

  • Biscuits and Chicken: asset-mezzanine-16x9

    Biscuits and Chicken

    S16 E1609 - 25m 46s

    Lawman Johnson makes host Julia Collin Davison tall and tender Butter and Lard Biscuits, and Toni Tipton-Martin addresses the debate between lard and shortening. Equipment expert Adam Ried weighs the benefits of full-sized and mini food processors. Bryan Roof visits Asheville, NC and shares his version of Mimosa Fried Chicken with host Bridget Lancaster.

  • A Love Letter to the South: asset-mezzanine-16x9

    A Love Letter to the South

    S16 E1608 - 25m 46s

    Ashley Moore makes host Julia Collin Davisonweeknight-ready Pan-Fried Pork Chops with Milk Gravy. Equipment expert Adam Ried shares his top picks for disposable utensils, and tasting expert Jack Bishop takes a deep dive into jarred peppers. Toni Tipton-Martin shares the origins of pimento cheese, and Morgan Bolling makes host Bridget Lancaster creamy Pimento Mac and Cheese.

  • Puerto Rican Classics: asset-mezzanine-16x9

    Puerto Rican Classics

    S16 E1607 - 25m 46s

    Bryan Roof visits Puerto Rico and shares his version of Guanimes con Bacalao with host Toni Tipton-Martin. Tasting expert Jack Bishop talks about Salt Cod, and Lawman Johnson and host Bridget Lancaster whip up delicious Piña Coladas.

  • Grilled Lamb and Cheesecake: asset-mezzanine-16x9

    Grilled Lamb and Cheesecake

    S16 E1606 - 25m 46s

    Morgan Bolling makes host Bridget Lancaster Grilled Bone-In Leg of Lamb with Charred Scallion Sauce. Equipment expert Adam Ried shares his top picks for spray mops. Toni Tipton-Martin talks about a popular cheesecake that's taking the world by storm, and Bridget makes host Julia Collin Davison a showstopping La Viña-Style Cheesecake.

  • Hawaiian Melting Pot: asset-mezzanine-16x9

    Hawaiian Melting Pot

    S16 E1605 - 25m 46s

    Morgan Bolling and host Toni Tipton-Martin make Tuna Poke and Salmon Teriyaki Poke. Tasting expert Jack Bishop challenges host Julia Collin Davison to a tasting of freeze-dried backpacking meals. Christie Morrison fries up Malasadas for host Bridget Lancaster.

  • Sisig and Wings: asset-mezzanine-16x9

    Sisig and Wings

    S16 E1604 - 25m 46s

    Bryan Roof visits Oakland, California and shares his version of Sisig and Garlic Fried Rice with host Julia Collin Davison. Tasting expert Jack Bishop discusses the importance of Knorr’s Liquid Seasoning in Filipino cooking. Toni Tipton-Martin talks about the history of chicken wings as a bar snack, and Julia makes host Bridget Lancaster Soy Sauce Chicken Wings.

  • Never Enough Citrus: asset-mezzanine-16x9

    Never Enough Citrus

    S16 E1603 - 25m 46s

    Morgan Bolling makes host Julia Collin Davison Smoked Citrus Chicken, and Toni Tipton-Martin shares the origins of Key Lime Pie. Christie Morrison makes host Bridget Lancaster Really Good Key Lime Pie.

Schedule

  • Image
    Cook's Country: Elegant and Orange: TVSS: Iconic

    Cook's Country

    Elegant and Orange

    Monday
    Apr 15

    30 Minutes

    Slow-roasted salmon; Indigenous Alaskan fishing practices; leavening agents; clementine cake.
  • Image
    Cook's Country: Cast Iron Everything: TVSS: Iconic

    Cook's Country

    Cast Iron Everything

    Tuesday
    Apr 16

    30 Minutes

    Japanese steakhouse steak and vegetables; the legacy of the Japanese steakhouse in the U.S.; cast iron skillets; charred cherry tomatoes with bell peppers and mozzarella.
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    Cook's Country: New England for Everyone: TVSS: Iconic

    Cook's Country

    New England for Everyone

    Wednesday
    Apr 17

    30 Minutes

    Woodman's-style clam chowder; how to eat oysters at home; inexpensive blenders; how to humanely cook lobster; hot buttered lobster rolls.
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    Cook's Country: Low Country Party: TVSS: Iconic

    Cook's Country

    Low Country Party

    Thursday
    Apr 18

    30 Minutes

    Okra and shrimp stew; the story of the Gullah Geechee people; lightweight Dutch ovens; pickled shrimp.
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    Cook's Country: Midwestern Favorites: TVSS: Iconic

    Cook's Country

    Midwestern Favorites

    Friday
    Apr 19

    30 Minutes

    Tater tot hotdish; corn strippers; buckeye candies; Wisconsin butter burgers.
  • Image
    Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    New Mexican Bounty

    Saturday
    Apr 20

    30 Minutes

    New Mexican bean and cheese turnovers with green chili; the history of tomato clubs in the U.S.; Southwestern tomato and corn salad.
  • Image
    Cook's Country: Fried Chicken and Biscuits: TVSS: Iconic

    Cook's Country

    Fried Chicken and Biscuits

    Monday
    Apr 22

    30 Minutes

    Lard-fried chicken; a tasting of regional potato chips; BLT salad; blueberry biscuits.
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    Cook's Country: Thai Comforts: TVSS: Iconic

    Cook's Country

    Thai Comforts

    Tuesday
    Apr 23

    30 Minutes

    Khao man gai; pad gra prow; a visit to Portland, Ore.; history of holy basil.
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    Cook's Country: Seafood Two Ways: TVSS: Iconic

    Cook's Country

    Seafood Two Ways

    Wednesday
    Apr 24

    30 Minutes

    Seafood fra diavolo; when to splurge at the grocery store; roasted garlic-parmesan bread; salmon piccata.
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    Cook's Country: Two Tastes From the Bay Area: TVSS: Iconic

    Cook's Country

    Two Tastes From the Bay Area

    Thursday
    Apr 25

    30 Minutes

    Bryan Roof visits Oakland, Calif., and shares his version of sinigang; the backstory of the food incubator La Cocina; Neorm sach moan.
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    Cook's Country: Never Enough Chocolate: TVSS: Iconic

    Cook's Country

    Never Enough Chocolate

    Friday
    Apr 26

    30 Minutes

    Chocolate babka; the history of babka; espresso powder; fail-proof chocolate fudge.
  • Image
    Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    Mediterranean Meze

    Saturday
    Apr 27

    30 Minutes

    Mana'eesh za'atar; baba ghanoush; different eggplants; roasted beets with lemon-tahini dressing.
  • Image
    Cook's Country: Pennsylvanian Melting Pot: TVSS: Iconic

    Cook's Country

    Pennsylvanian Melting Pot

    Monday
    Apr 29

    30 Minutes

    Transylvania goulash; heirloom beans; shredded Swiss chard salad; escarole; beans and greens.
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    Cook's Country: Cajun Country: TVSS: Iconic

    Cook's Country

    Cajun Country

    Tuesday
    Apr 30

    30 Minutes

    Pig roast; Cajun rice dressing; stuffed turkey wings.

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