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.
PBS Kansas Channel 8 Passport
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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.
PBS Kansas Channel 8 Passport
This video is currently available with PBS Kansas Channel 8 Passport.
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.