Fresh Mexican-Inspired Dinners
Bryan Roof visits San Diego and shares his version of Ahi-Chile Tostadas with host Julia Collin Davison. Ingredient expert Jack Bishop discusses the differences between lard and shortening. Toni Tipton-Martin talks about chorizo's journey from Europe to North America, and test cook Lawman Johnson makes host Bridget Lancaster Skillet Corn with Mexican Chorizo.
Episodes
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Fresh Mexican-Inspired Dinners
S17 E1723 - 26m 56s
Bryan Roof visits San Diego and shares his version of Ahi-Chile Tostadas with host Julia Collin Davison. Ingredient expert Jack Bishop discusses the differences between lard and shortening. Toni Tipton-Martin talks about chorizo's journey from Europe to North America, and test cook Lawman Johnson makes host Bridget Lancaster Skillet Corn with Mexican Chorizo.
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Hearty and Light Pastas
S17 E1722 - 26m 56s
Test cook Christie Morrison makes host Bridget Lancaster the ultimate Sausage Lasagna. Ingredient expert Jack Bishop challenges host Julia Collin Davison to a tasting of Canned Diced Tomatoes. Toni Tipton- Martin shares the story of the first industrial pasta factory in America, and test cook Morgan Bolling makes Aglio e Olio (Spaghetti with Garlic and Olive Oil).
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Moving soon to WETA Passport
Pork Any Way You Like
S17 E1719 - 26m 25s
Test Cook Ashley Moore makes host Julia Collin Davison weeknight-friendly Pork Chops with Bourbon-Cherry Sauce and Sweet Potatoes. Bryan Roof visits South Carolina to learn about a local delicacy, and shares his version of South Carolina Barbecue Hash with host Bridget Lancaster.
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Seafood in a Skillet
S17 E1718 - 26m 25s
Bryan Roof visits the Basque Block in Boise, Idaho and makes his version of Clams with Chorizo. Ingredient expert Jack Bishop talks about a kitchen powerhouse, Worcestershire sauce. Toni Tipton-Martin talks about the magical pairing of shrimp and garlic, and Christie Morrison makes host Bridget Lancaster Gambas Al Ajillo (Spanish-Style Sizzling Garlic Shrimp).
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Italian Food from Philly
S17 E1717 - 26m 25s
Bryan Roof visits the city of brotherly love and shares his version of Philadelphia Pork Sandwiches. Toni Tipton-Martin shares the origins of Philly Tomato Pie, and test cook Christie Morrison makes her version of the regional favorite.
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Snack Cake and Sandwich Cookies
S17 E1716 - 26m 25s
Test cook Carmen Dongo bakes host Toni Tipton-Martin a delicious Carrot Snack Cake. Equipment expert Adam Ried shares our recommended water bottles. Test cook Christie Morrison and host Bridget Lancaster bake nostalgic Oatmeal Creme Pies.
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Pantry Suppers
S17 E1715 - 26m 25s
Test cook Christie Morrison makes host Toni Tipton-Martin savory Okinawan Taco Rice. Tasting expert Jack Bishop talks about herb and spice blends. Bridget Lancaster makes host Julia Collin Davison nostalgic Pepperoni French Bread Pizza.
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Southern Staples
S17 E1714 - 26m 25s
Test cook Christie Morrison makes host Julia Collin Davison crispy Fried Catfish with Comeback Sauce, and Toni Tipton-Martin talks about the sauce’s origins. Equipment expert Adam Ried reviews serrated bread knives. Test cook Carmen Dongo makes Bridget Lancaster the ultimate Extra-Cheesy Grits.
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From the Dairyland
S17 E1713 - 26m 25s
Bridget Lancaster and Julia Collin Davison bake a Wisconsin favorite, Cream Cheese Kringle, and Toni Tipton-Martin shares the story of how Kringle made it to Wisconsin from Denmark. Bryan Roof visits Milwaukee and makes Bridget a state-wide favorite, Fried Cheese Curds with Ranch Dressing.
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Duck and Dessert with Flair
S17 E1712 - 26m 25s
Julia Collin-Davison makes Bridget Lancaster Duck Breasts with Port Wine-Fig Sauce. Toni Tipton-Martin tells the story of the Tatin sisters and the history of their namesake dish, and Bridget makes Julia Tarte Tatin.
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The Power of Southern Cooking
S17 E1711 - 26m 25s
Host Toni Tipton-Martin heads to Edisto Island, South Carolina to visit Emily Meggett, and then Bryan Roof cooks Hoppin' John inspired by her recipe. Ashley Moore makes host Julia Collin Davison Orange Rolls from Cullman, Alabama.
Schedule
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Cook's Country
Mexican American Comfort Food
Friday
May 9
30 Minutes
A visit to Tucson, Ariz.; Quesabirria tacos; the origins of the birria craze in the U.S.; sopa seca. -
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Cook's Country
Classic Cookout
Saturday
May 10
30 Minutes
Blueberry cream pie; the rarity of blue foods in nature; travel utensil sets; sweet tea-brined fried chicken. -
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Cook's Country
Regional Seafood Specialties
Monday
May 12
30 Minutes
Monterey Bay cioppino; can openers; how to make the ultimate shrimp Mozambique. -
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Cook's Country
Taste of Summer
Tuesday
May 13
30 Minutes
Grilled flank steak with basil dressing; herb keepers; fresh tomato galette. -
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Cook's Country
Beef Kebabs and Cheese Bread
Wednesday
May 14
30 Minutes
Shashlik-style beef kebabs; ground cumin; adjaruli khachapuri. -
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Cook's Country
Grilled Chicken, Two Ways
Thursday
May 15
30 Minutes
Grilled jerk chicken; grill brushes; smoked chicken wings. -
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Cook's Country
Tacos Two Ways
Friday
May 16
30 Minutes
Pork carnitas; lard; crunchy shrimp tacos. -
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Cook's Country
Grilled Short Ribs and Carrot Salad
Saturday
May 17
30 Minutes
Korean grilled flanken-style short ribs; vegetable and fruit peelers; shredded carrot and serrano chili salad. -
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Cook's Country
Bread, Cheese and Meat Can't Be Beat
Monday
May 19
30 Minutes
Sliders; ketchup; croque monsieur. -
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Cook's Country
Herbaceous Chicken and Potatoes
Tuesday
May 20
30 Minutes
Greek chicken; crumbled feta; liquid measuring cups; crushed red potatoes with garlic and herbs. -
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Cook's Country
Italian Comfort Food
Wednesday
May 21
30 Minutes
Cheesy stuffed shells; 13x9 broiler-safe baking dishes; eggplant pecorino. -
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Cook's Country
Chicken and Biscuits
Thursday
May 22
30 Minutes
Features one-batch fried chicken; strawberry spreads; North Carolina cheese biscuits. -
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Cook's Country
Pennsylvania Dutch Country
Friday
May 23
30 Minutes
Pennsylvania Dutch apple pie; vanilla ice cream; Amish cinnamon bread. -
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Cook's Country
Celebrating Springtime
Saturday
May 24
30 Minutes
Pomegranate-glazed grilled lamb chops; radishes; asparagus salad with radishes.
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