Jeff Lockwood and Kevin Co fry up a batch of Dutch-Brooklyn-Homer-style French fries.

Jeff Lockwood sits down with the Grog Shop's Patrick Driscoll for a journey through Germany and beyond with the enigmatic, shapeshifting Riesling.

Jeff Lockwood makes short ribs three ways - red braised, 48-hour sous vide, and chili.

Jeff Lockwood stuffs and pickles beets, and puts them on a galette, while exploring how beets and banjos are similar.

Thanksgiving's in the air, so Jeff Lockwood tips his hat to pumpkin pie and makes pumpkin-pecan eclairs, then visits Teri Robl to make a pumpkin and black bean chili.

Host Jeff Lockwood makes a shrimp and blue crab gumbo with his mom, Patricia Lockwood, at his aunt Patsy Johnson's house in Iowa, LA, a couple of weeks after Hurricane Ida.

It might get a bad rap these days, but rendered pig fat is still an excellent cooking medium. Jeff Lockwood uses it to make a pot pie, as well as experiment with a couple of ways of frying French fries.

Corn's an elusive crop in Alaska, but Jeff Lockwood finds a whole high tunnel of it at Hannah Prescott's Up Yonder Farm.

On this week's Check the Pantry, Jeff Lockwood gets dirty with some rice and silky smooth with some chicken liver pate. Well, not as smooth as he'd like, but pretty smooth.

Whether you call it black cod, sablefish, or something else entirely, Anaplopoma fimbria can always be called delicious. Jeff Lockwood makes black cod court-bouillon, smoked black cod boudin balls, and a smoked black cod and garlic scape farmer's cheese dip.

On this week's Check the Pantry, Jeff Lockwood sits down with vermouth enthusiast Matt Iverson of Turnagain Vines for an in-depth look at the many faces of this often-mistreated aperitif.

The Québécois classic poutine demands fresh, squeaky cheese curds, which are difficult to find in Alaska. Jeff Lockwood takes matters into his own hands, transforming two gallons of milk into a pile of curds, then using them in a smoked-salmon-chowder-inspired poutine, in an attempt to provide a karmic boost to the Montréal Canadiens in their unlikely run to the Stanley Cup Finals.

Vinegar's much more than a component of vinaigrette. Jeff Lockwood turns it into a beverage, a barbecue sauce, and a quick pickle.

With grilling season upon us, Jeff Lockwood breaks out the grinder to see what grinding technique means for a hamburger patty. Plus buns and onion rings!

Green onions are more than just a last-minute garnish. For this week's Check the Pantry, Jeff Lockwood makes the classic Chinese snack scallion pancakes and a tamarind and burnt green onion dressing for some chicken salad.

It's hard to cook without fire, and you can't have fire without fuel. Wood's been the #1 choice throughout history. Jeff Lockwood is joined by former Three Legged Mule and Twitching Sushi bassist Atz Lee Kilcher and his massive Spanish wood cookstove, and do a little ice fishing on Caribou Lake hunting for kokanee and trout to cook on it.

There's not much better for lunch than a grilled cheese sandwich and tomato soup. Host Jeff Lockwood builds it from the ground up, including some experimentation in the tomato soup department, and battles serious impatience while waiting for the cheddar cheese to melt.

It's time to brown some butter - Jeff Lockwood goes into the kitchen to get his Maillard reaction on, and then make a couple of Indian dishes using the resulting ghee.

It's time for a trip to the culinary mind of an eight-year-old, Webster Martin, who joins host Jeff Lockwood (and Webster's mom, Lisa Asselin, who handles the cutting and the fire) to demonstrate his own invention, Rainbow Stew. Jeff also makes a sweet potato creme brulee.

One of the stars of the winter table, Brussels sprouts take the spotlight in a three-course dinner that features them in two different preparations. Jeff Lockwood also talks with The Grog Shop's Patrick Driscoll about what to drink alongside the meal.