Season 22
Turkey Thigh Confit with Citrus-Mustard Sauce and perfect Skillet Turkey Burgers.
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Turkey Two Ways
Cauliflower and Bean Paella; tasting meat-free burgers; Baja-Style Cauliflower Tacos.
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Plant-Based Perfection
Foolproof Poulet au Vinaigre (Chicken with Vinegar) and French Potato Tart.
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French Chicken and Potatoes
Hosts Bridget and Julia make the ultimate Sous Vide Prime Rib with Mint Persillade.
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Prime Rib and Popovers
Korean Marinated Beef and Kimchi Fried Rice; and a primer on sesame products.
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Bulgogi and Bokkeumbap
Easy-Braid Challah, Raisin-Walnut Filling Crescent-Shaped Rugelach and a flour primer.
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Jewish Baking
Pan-Seared Shrimp with Peanuts, Black Pepper, and Lime and a no-fuss Shrimp Risotto.
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Shrimp, Fast and Slow
Braciole and Pasta with Burst Cherry Tomato Sauce and Fried Caper Crumbs.
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Italian-Inspired Dinners
Classic Irish Stew with Carrots and Turnips and Irish Brown Soda Bread.
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Irish Staples
Spanish-Style Meatballs in Almond Sauce and Andalusian Spinach and Chickpeas.
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Shareable Spanish Fare
Cranberry Curd Tart with Almond Crust, a blue cheese tasting and Wheat Berry Salad.
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Holiday Dessert and Salad
Host Julia Collin Davison cooks Pork Vindaloo. Dan Souza makes Julia Chana Masala.
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Vindaloo and Chana Masala
Test cooks make Spiral-Sliced Ham and Patatas Panaderas.
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Springtime Feast
Hosts Bridget and Julia make Lahmajun. Expert Jack Bishop talks all things lentils.
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Ode to Armenia
The ultimate Crispy Fish Sandwiches and showstopping Rhode Island Style Fried Calamari.
Perfectly Fried Seafood
Sichuan Noodles with Chili Sauce and Pork and comforting Lion’s Head Meatballs.
Chinese Noodles and Meatballs
Secrets to perfect Mustardy Apple Butter-Glazed Pork Chops and Browned Butter Blondies.