Check the Pantry: Lard

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.