Pasta

COOK’S COUNTRY
Pork and Pierogi

COOK’S COUNTRY: Pork and Pierogi

 

Hosted by America’s Test Kitchen chefs Bridget Lancaster and Julia Collin Davison, COOK’S COUNTRY features some of the best in home cooking with a family-friendly, practical approach. Regional favorites, new classics and lost recipes are scientifically re-imagined for the modern cook.

 

Pork and Pierogi
Julia shows Bridget how to prepare a cider-braised pork roast; tasting expert Jack Bishop challenges Bridget to a sauerkraut tasting; test cook Bryan Roof uncovers the secrets to a Pittsburg regional specialty, potato-cheddar pierogi, a Polish dumpling.

 

I’LL HAVE WHAT PHIL’S HAVING
Hong Kong

 

Journey with Phil Rosenthal, creator of the TV series Everybody Loves Raymond, as he learns from chefs, vendors, culinary leaders and style-setters. Rosenthal visits the kitchens on and off the well-worn gastronomic path that keep traditions alive and create new ones.

 

Hong Kong
Ride along with Phil as he steps out of his comfort zone in this Asian metropolis. He tries hot pot and a classic dish of century-old eggs, and even seeks medical aid in the form of unusual tea.

 

I’LL HAVE WHAT PHIL’S HAVING
Paris

 

Journey with Phil Rosenthal, creator of the TV series Everybody Loves Raymond, as he learns from chefs, vendors, culinary leaders and style-setters. Rosenthal visits the kitchens on and off the well-worn gastronomic path that keep traditions alive and create new ones.

 

Paris
Join Phil in the place he calls the “City of Sweets” as he indulges in some of the finest hot chocolate and football-sized croissants. He also searches for the best roast chicken and vegetable-centric dishes.

 

I’LL HAVE WHAT PHIL’S HAVING
Italy

 

Journey with Phil Rosenthal, creator of the TV series Everybody Loves Raymond, as he learns from chefs, vendors, culinary leaders and style- setters. Rosenthal visits the kitchens on and off the well-worn gastronomic path that keep traditions alive and create new ones.

 

Italy
Sit down with Phil as he feasts on a home-cooked meal at chef Nancy Silverton’s Umbrian home and indulges his inner caveman, roasting gargantuan steaks over hot flames and serving them up “barbarian style.”