America's Test Kitchen

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 creme fraiche.

Cook's Country

French-Inspired Dinner

New Mexican bean and cheese turnovers with green chili; the history of tomato clubs in the U.S.; Southwestern tomato and corn salad.

New Mexican Bounty

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

Grilled Lamb and Cheesecake

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Chefs prepare regional specialties from across the U.S.; hosts Bridget Lancaster, Julia Collin Davison and Toni Tipton-Martin.

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

S16 E9 | Biscuits and Chicken

E14 | French-Inspired Dinner

E11 | New Mexican Bounty

E6 | Grilled Lamb and Cheesecake