Eastern European Intro (10)
The borders of Eastern European countries have floated back and forth for centuries. Discover how the foods of Hungary, Poland, Bulgaria, Romania and the Czech and Slovak republics, while maintaining their separate identities, have blended into a rich culinary stew.

Appetizers & Beverages (40)
In most Eastern European homes, the "meal before the meal" is as important as the main course. This is when hosts and hostesses delight their guests with pickled vegetables, smoked and cured meats and fish, sausages, dips and cheeses.

Soups & Salads (37)
Soups and salads are the backbone of Eastern European cooking. Soups are usually hearty affairs that serve as a precursor to an equally hearty meal. And salads take a starring role in cuisine that relies heavily on fresh, natural ingredients.

Main Courses (62)
Eastern European main courses place a heavy emphasis on comfort food and run the gamut of cabbage rolls to roast duckling to stuffed loin of pork. With the renewed interest in retro and ethnic foods, these easy recipes will have you wowing your guests in no time.

Fruits, Veggies, Starches (42)
No Eastern European meal would be complete without the sides -- fruits like cherries, strawberries and plums, starches like potatoes, rice and grains, and vegetables like beets, cucumbers and kohlrabi. And no mention of vegetables would be complete without a discussion of mushrooms and cabbage, the most beloved ingredients of Eastern European cooks.

Desserts (92)
From "kolachke" to "babkas" to strudels and "potica," Eastern Europeans love their cakes, cookies and tortes. Discover the techniques for time-honored recipes alongside tips for making authentic desserts and pastries like "krem pita."

Noodles & Dumplings (45)
While noodles and dumplings are technically considered starches, they play such a huge role in Eastern European cooking, they deserve special treatment. Learn how to make everything from "pierogi" to finger dumplings. You'll learn when to roll them, when to drop them, when to steam them, when to boil them!

Sausages & Cheeses (23)
There probably are as many types of Eastern European sausages and cheeses as there are cities in this region. Whether smoked or unsmoked, as an appetizer or main course, they figure prominently in the cuisine. We'll take a tour of a sausage-making shop and learn what unripened cheeses are and how to use them.

Breads (23)
From braided sweet breads like "hoska" to hearty ryes topped with caraway seeds, breads are served at every meal in Eastern European kitchens. Not only are they great with butter, they're perfect for sandwiches, French toast and for sopping up every last bit of soup or gravy!

Herbs, Spices & Ingredients (20)
Every culture has its quintessential herbs, spices and ingredients. Learn what they are for Eastern Europeans and how to use, store and preserve them. Dill, for example, can be found in everything from potatoes to cucumbers to gravies.

Holidays & Festivals (33)
Food is such an important part of a celebration. When holidays and festivals roll around, Eastern European cooks bring out the finest china and silver, and start preparing weeks in advance. Learn how to make the traditional dishes for Fat Tuesday or Shrove Tuesday (also known as Mardi Gras), Easter, Christmas Eve, Christmas Day, "Krisna Slava" and more.

Books, Products, Resources (13)
Don't know where to find imported dried mushrooms or the latest book on Eastern European cooking? Well, you've come to the right place. In addition to cookbook and product reviews, you'll learn who can provide you with the right tool or ingredient to make the perfect "pierogi."

Glossary (73)
This is the place to come when an Eastern European cooking term is unfamiliar. You'll find definitions, pronunciations and background information, and more common cooking terms like "tempering" and "proofing yeast" also are explained.

Equipment (7)
Here's the place to check out the must-have tools for any kitchen plus new gadgets, and tutorials on how to use a knife and more.