America's Test Kitchen

Alcapurrias; the story of Coco López and piña coladas; coquito cocktails.

Cook's Country

Puerto Rican Flavors

Grilled hill tribe chicken with kua txob; the difference between fondue and fonduta; refreshing tomatoes with fontina sauce and cornichon dressing.

Flavorful Chicken Fonduta

Grilled brined pork chops with garlic-herb oil; reviewing ceramic skillets; seasonal rhubarb shortcakes with buttermilk whipped cream.

Spring Dinner and Dessert

The barbecue traditions of Lockhart, Texas; cooking barbecued chuck roast; the origins of ranch dressing; preparing tomatillo and Bibb lettuce salad with tomatillo ranch.

From Texas, With Love

Tasty tacos in Tucson, Ariz.; smoky mesquite-grilled tacos rasurados; portable burners.

Tucson Tacos

Conchas; egg substitutes; preparing skillet Eggs Sardou.

Sweet and Savory Brunch

Aunt Jules' pie; Louisiana-style hot sauces; Gullah Lowcountry red rice.

When Southern Women Cook

Shanghai scallion oil noodles; the story of Grace Young and her support of Chinatowns across America; American-style egg rolls.

Chinese Noodles and Egg Rolls

Shrimp with garlic and jalapeño butter; Swedish dishcloths; Zephyr Wright-inspired shrimp curry.

Inspiring Shrimp Suppers

Supper club traditions in Wisconsin; Supper Club chicken cordon bleu; Cornish pasties.

Upper Midwest Classics

Sufganiyot (Hanukkah jelly doughnuts); the importance of schmaltz in Jewish cuisine; leave-in temperature probes; cast iron potato kugel.

Jewish Donuts and Potatoes

Jitto's-style steak bombs; types of squash; the origins of different sandwich names; eggplant spuckie.

New England Sandwiches

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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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Slow-roasted duck with blackberry sauce; the best uses for different tinned fish; a rich bean bourguignon.

S18 E9 | Elevated Friendsgiving Mains