Available to Passport members only

Play Autumn Supper

Content rating: TV-G

Host Bridget Lancaster prepares perfect Oven-Roasted Chicken Thighs, equipment expert Adam Ried rounds up the best tools for roasting, and host Julia Collin Davison bakes the easiest-ever Apple Crumble.

Available to Passport members only

Play Simple Chicken Dinner

Content rating: TV-G

Host Julia Collin Davison makes Chicken Under a Brick with Herb-Roasted Potatoes, ingredient expert Jack Bishop tells you everything you need to know about mozzarella, and test cook Lan Lam whips up a creamy Buttermilk-Vanilla Panna Cotta with Berries and Honey.

Available to Passport members only

Play Simple and Elegant Dinner

Content rating: TV-G

Host Bridget Lancaster makes a foolproof recipe for Pan-Seared Strip Steaks. Equipment expert Adam Ried shares his picks for nonstick-friendly tools, and gadget critic Lisa McManus shares her favorite tools for keeping your kitchen clean. Finally, test cook Dan Souza prepares Beet Salad with Spiced Yogurt and Watercress.

Available to Passport members only

Play Breakfast Basics

Content rating: TV-G

Host Julia Collin Davison cooks up Perfect Fried Eggs, and equipment expert Adam Ried shares his favorite egg-cooking essentials. Test cook Erin McMurrer makes smooth cold-brew iced coffee, and test cook Elle Simone Scott makes the best Yeasted Waffles.

Available to Passport members only

Play French-Inspired Comfort Food

Content rating: TV-G

Host Bridget Lancaster cooks a showstopping Beef en Cocotte with Mushroom Sauce, ingredient expert Jack Bishop gives a primer on vinegars, and test cook Keith Dresser prepares a hearty Swiss Chard and Kale Gratin.

Available to Passport members only

Play Japanese-Inspired Favorites

Content rating: TV-G

Host Bridget Lancaster fries up a batch of Karaage (Japanese Fried Chicken Thighs), ingredient expert Jack Bishop discusses soba noodles, and gadget critic Lisa McManus recommends the best drainers and strainers. Finally, test cook Becky Hays makes Chilled Soba Noodles with Cucumber, Snow Peas, and Radishes.

Available to Passport members only

Play Crepes Two Ways

Content rating: TV-G

Host Julia Collin Davison cooks a French staple, Galettes Complètes (Buckwheat Crepes with Ham, Egg, and Cheese). Ingredient expert Jack Bishop compares alternative flours, and test cook Dan Souza makes Bánh Xèo (Sizzling Vietnamese Crepes).

Available to Passport members only

Play Rustic Italian Fare

Content rating: TV-G

Host Bridget Lancaster makes a hearty Acquacotta (Tuscan White Bean and Escarole Soup), ingredient expert Jack Bishop shares tips for buying extra-virgin olive oil, and test cook Keith Dresser makes easy Piadine (Italian Flatbreads).

Available to Passport members only

Play Tagine and Hummus

Content rating: TV-G

Host Julia Collin Davison makes a fabulous Moroccan Fish Tagine, ingredient expert Jack Bishop tells you everything you need to know about buying and storing spices, and test cook Becky Hays whips up Ultracreamy Hummus.

Available to Passport members only

Play Mediterranean Comfort Food

Content rating: TV-G

Host Bridget Lancaster shares the steps to making a hearty Pastitsio; ingredient expert Jack Bishop tells you what you need to know about feta cheese; and test cook Lan Lam makes Braised Eggplant with Paprika, Coriander, and Yogurt.

Available to Passport members only

Play Schnitzel and Roesti

Content rating: TV-G

Host Julia Collin Davison fries up crispy Chicken Schnitzel, equipment expert Adam Ried reveals our top picks for cooking thermometers, and test cook Keith Dresser prepares Swiss Potato Roesti.

Available to Passport members only

Play Indian Feast

Content rating: TV-G

Host Julia Collin Davison cooks Murgh Makhani (Indian Butter Chicken), ingredient expert Jack Bishop gives a primer on tomato products, and test cook Becky Hays makes Palak Dal (Spinach Dal with Cumin and Mustard Seeds).

Available to Passport members only

Play Bistro Classics at Home

Content rating: TV-G

Host Bridget Lancaster makes a showstopping Pan Bagnat (Provençal Tuna Sandwich), and ingredient expert Jack Bishop gives you the scoop on shopping for tuna. Finally, test cook Lan Lam prepares a French bistro classic—Salade Lyonnaise.

Available to Passport members only

Play Salmon Steaks Done Right

Content rating: TV-G

Host Julia Collin Davison reveals the secrets to perfect Pan-Seared Salmon Steaks, equipment expert Adam Ried has a roundup of the best seafood tools, and ingredient expert Jack Bishop gives a primer on salt. Finally, test cook Erin McMurrer makes a quick and satisfying Brussels Sprout Salad with Warm Mustard Vinaigrette.

Available to Passport members only

Play Burgers and Chips

Content rating: TV-G

Host Bridget Lancaster makes classic Smashed Burgers, ingredient expert Jack Bishop breaks down different vegetable oils, and host Julia Collin Davison fries up Crunchy Kettle Potato Chips.

Available to Passport members only

Play Bake Sale Favorites

Content rating: TV-G

Host Bridget Lancaster bakes celebration-worthy Yellow Sheet Cake with Chocolate Frosting, and ingredient expert Jack Bishop gives a primer on dark chocolate. Finally, test cook Erin McMurrer harnesses the power of science to make the best Chewy Peanut Butter Cookies.

Available to Passport members only

Play Back to Grilling Basics

Content rating: TV-G

Host Julia Collin Davison cooks a simple but satisfying Grilled Pork Tenderloin with Grilled Pineapple–Red Onion Salsa, equipment expert Adam Ried shares grilling essentials, and test cook Dan Souza reveals the secrets to perfect Grilled Cauliflower.

Available to Passport members only

Play A Trip to Vietnam

Content rating: TV-G

Test cook Lan Lam makes a childhood favorite, Bò Lúc Lắc (Shaking Beef); equipment expert Adam Ried shares the best tools for maintaining your knives; and host Julia Collin Davison makes Gỏi Cuốn (Vietnamese Summer Rolls).

Available to Passport members only

Play Butter-Basted Fish and Succotash

Content rating: TV-G

Host Bridget Lancaster cooks the easiest Butter-Basted Fish Fillets with Garlic and Thyme, ingredient expert Jack Bishop talks frozen seafood, and gadget critic Lisa McManus reveals her top picks for spatulas. Finally, test cook Elle Simone Scott makes Succotash with Butter Beans, Corn, and Red Pepper.

Supported by