Kelly Cox

Original Fare Holiday Special

Original Fare Holiday Special

Chef Frédéric Zahm of Louche Restaurant in Turin, Italy demonstrates how to make Brasatio, a classic Italian of beef braised in red wine. Continue


The Secret Behind Wisconsin Cheese

Kelly ventures north to the land of Cheeseheads to discover exactly what is so special about Wisconsin cheese. What she finds is a fascinating mix of strategic farming, homogenized cultures and immigration politics. Continue

Alaska Style

How to Cook Alaska Style

Visit an Alaskan cooking school with Kelly to see how salmon can be incorporated into anything — even a ramen noodle soup. Continue


Discover Kodiak Island Food Traditions

See why salmon is the lifeblood of food in Alaska and how to make a traditional perok in this episode of Original Fare. Continue


Salmon Fishing on Kodiak Island, Alaska

Nothing is more important to Alaskan culture than salmon. Take a majestic trip The Last Frontier to learn why. Continue


Raw Milk vs. Pasteurized

Raw milk or pasteurized? Learn how it impacts goat cheese and see how the debate is impacting French cheesemakers. Continue

Crottin de Chavignol

Crottin de Chavignol

See how the famous Crottin de Chavignol tart is made in this episode of the Original Fare web series from PBS Food. Continue


Chevre (Goat Cheese)

Do you love goat cheese? Learn about chevre, one of the cherished food traditions of France. Continue

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