Cook's Country

Cook’s Country reclaims, revives and restores classic American heirloom recipes.

With hosts Bridget Lancaster and Julia Collin Davison at the helm, the series continues to provide the popular segments viewers know and love — equipment reviews, taste tests, and honest-to-goodness American recipes for the home cook.

Jack Bishop challenges Bridget and Julia to taste kitchen staples in front of a live audience. Adam Ried, the test kitchen’s equipment expert, takes the hosts through his top equipment recommendations for the home cook — from kitchen timers to Dutch ovens. And new cooks Ashley Moore, Bryan Roof and Christie Morrison test and create America’s favorite recipes from Cook’s Country magazine.

In addition, Cook’s Country editors tour every corner of America and bring their favorite regional discoveries — like citrus-braised pork tacos, garlic fried chicken, potato-cheddar pierogi, and fluffy baked polenta — back to the test kitchen where they are translated for the home cook.

Distributed by: American Public Television (APT)
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Adam Ried

Adam Ried

Adam Ried is the keeper of the Equipment Corner on both America’s Test Kitchen and Cook’s Country from America’s Test Kitchen.

Bridget Lancaster

Bridget Lancaster

Bridget Lancaster serves as the executive editor for new media, television and radio at America’s Test Kitchen, cohost of America’s Test Kitchen, and an on-screen test cook for Cook’s Country from America’s Test Kitchen.

Bryan Roof

Bryan Roof

Bryan Roof is executive food editor for Cook’s Country magazine and an on-screen test cook for Cook’s Country from America’s Test Kitchen.

Jack Bishop

Jack Bishop

Jack Bishop is the chief creative officer of America’s Test Kitchen, leading the company’s television shows, magazines, books, websites and online cooking school.

Julia Collin Davison

Julia Collin Davison

Julia Collin Davison serves as executive editor for the book division of America’s Test Kitchen, cohost of America’s Test Kitchen, and an on-screen test cook for Cook’s Country from America’s Test Kitchen.

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Spicy and Sour for Supper

Episode #1002 · Bridget Lancaster shows Julia Collin Davison how to make a classic Latin version of arroz con pollo. Equipment expert Adam Ried reveals his choice for the best dry measuring cups on the market. Tasting expert Jack Bishop challenges Bridget to a tasting of store-bought whipped topping. Test cook Christie Morrison shows Bridget how to make the best sour orange pie.

Smoky Barbecue Favorites

Episode #1003 · Test cook Ashley Moore makes host Bridget Lancaster an authentic recipe for Texas thick-cut smoked pork chops. Tasting expert Jack Bishop challenges Bridget to tasting of hot dogs. Bridget shows Julia Collin Davison the secrets to making the perfect backyard barbeque beans.

Smothered and Dowdied

Episode #1004 · Julia Collin Davison shows Bridget Lancaster how to make a regional favorite, Southern-style smothered chicken. Equipment expert Adam Ried reveals his top pick for kitchen timers. Bridget uncovers the secrets to making the perfect apple pandowdy.

Bbq Thighs and Fried Peach Pies

Episode #1005 · Julia Collin Davison shows Bridget Lancaster how to make the ultimate barbeque chicken thighs. Tasting expert Jack Bishop challenges Bridget to a tasting of bagged popcorn. Test cook Bryan Roof shows Julia how to make fried peach pies at home.

Ribs and Mashed Potatoes Revisited

Episode #1006 · Bridget Lancaster makes Julia Collin Davison the juiciest Memphis-style wet ribs in the slow cooker. Tasting expert Jack Bishop challenges Julia to an apple-cider vinegar tasting. Test cook Ashley Moore shows Bridget how to make the best mashed potato cakes.

Bourbon and Broccoli Hit The Grill

Episode #1007 · Julia Collin Davison shows Bridget Lancaster how to make the ultimate grilled bourbon steaks. Tasting expert Jack Bishop challenges Bridget to a tasting of dill pickle spears. Equipment expert Adam Ried reveals his top pick for instant-read thermometers for the budget conscious cook. Test cook Ashley Moore heads out to the grill to show Bridget a recipe for perfect grilled broccoli with lemon and parmesan.

Straight from So-Cal

Episode #1008 · Julia Collin Davison shows Bridget Lancaster how to make authentic citrus-braised pork tacos at home. Tasting expert Jack Bishop challenges Julia to a tasting of mild salsa. Next, equipment expert Adam Ried reviews piping bags. Test cook Christie Morrison shows Julia the secrets to making the best So Cal churros.

Southern Discoveries

Episode #1009 · Test cook Bryan Roof shows Julia Collin Davison how to make an authentic version of South Carolina smoked fresh ham. Tasting expert Jack Bishop challenges Julia to a tasting of spiral sliced bone-in ham. Equipment expert Adam Ried reveals his top pick for potato mashers. Test cook Christie Morrison shows Bridget Lancaster how to make the best smashed potato salad.

Cast Iron Comforts

Episode #1010 · Bridget Lancaster shows Julia Collin Davison how to make the ultimate skillet pizza Margherita in a cast iron pan. Equipment expert Adam Ried reviews traditional and enameled cast iron skillets. Test cook Ashley Moore uncovers the secrets to making a foolproof chocolate chip skillet cookie.

Plenty of Garlic and Parm

Episode #1011 · Bridget Lancaster shows Julia Collin Davison how to make an authentic version of a Basque favorite, garlic fried chicken. Equipment expert Adam Ried shares his top pick for budget-friendly Dutch ovens. Test cook Ashley Moore shows Bridget how to make the ultimate crispy parmesan potatoes.

When Only Chocolate Will Do

Episode #1012 · Julia Collin Davison shows Bridget Lancaster how to make the ultimate Mississippi mud pie. Equipment expert Adam Ried reviews small food processors. Bridget uncovers the secrets to making the best whoopie pies right at home.

The Italian-American Kitchen

Episode #1013 · Test cook Ashley Moore shows Bridget Lancaster how to make the ultimate sausage ragu. Tasting expert Jack Bishop challenges Bridget to a tasting of fettuccine. Test cook Bryan Roof shows Julia Collin Davison the secrets to making a regional specialty for fluffy baked polenta with red sauce at home.

Forgotten Cakes

Episode #101 · Chocolate Blackout Cake: Bridget Lancaster recreates a three-layered chocolate blackout cake, the signature dessert of Ebinger's Bakery in Brooklyn, NY, which closed its doors 35 years ago. Strawberry Poke Cake: Julia Collin-Davison updates a 1969 Kraft Kitchens recipe for strawberry poke cake with real strawberries, homemade cake and homemade whipped cream. Tasting: Jack Bishop challenges Christopher Kimball to a milk-chocolate tasting in front of a live audience to determine the best brand. (Many milk chocolates taste mostly of milk and sugar, not chocolate; others taste gritty when they should be perfectly smooth.) Tips and Techniques: Christopher Kimball reveals the test kitchen's top secrets to solving common baking problems, from dense cakes to sticky pie dough.

Sunday Dinner

Episode #102 · Test Kitchen Tips and Techniques: Christopher Kimball takes the mystery out of buying beef roasts and recommends the best cooking application for each cut. Sunday Best Garlic Roast Beef: Bridget Lancaster makes garlic roast beef, a classic Sunday dinner, with an inexpensive roast rather than a traditional (and more costly) prime cut. Mashed Potato Casserole: Julia Collin-Davison combats bland, gluey and dense potatoes with the test kitchen's secrets to achieving a fluffy and creamy mashed potato casserole without sacrificing convenience. Equipment Testing: Adam Ried tests regular and environmentally friendly liquid dish soaps and discovers that some of these household staples are "cleaner" than others.

Feeding A Crowd, Italian-Style

Episode #103 · Meatballs and Marinara: Bridget Lancaster uses nontraditional methods to make tender and moist meatballs then serves them with a rich, yet easy-to-make, marinara. Sunday Gravy: Julia Collin-Davison streamlines the process of making Italian gravy (a hearty, slow-simmered tomato sauce cooked with everything from meatballs to pork chops) without sacrificing taste or texture by using a slow cooker. Equipment Testing: Adam Ried pits eight inexpensive pans against the test kitchen's favorite top-of-the-line saucepan. Can the $20 pan outperform the $200 one? Tasting: Christopher Kimball taste-tests jarred spaghetti sauces in front of a live audience while Jack Bishop reveals tasters' likes and dislikes.

Southern Regional Recipes

Episode #104 · Lexington-Style Pulled Pork: Bridget Lancaster simplifies the classic recipe for authentic Lexington-style pulled pork by combining grilling and oven-roasting. Memphis Coleslaw: Julia Collin-Davison employs a sweet mustard dressing and a splash of vinegar when making Memphis chopped coleslaw, a barbecue joint staple. Equipment: Adam Ried tests seven indoor grills priced under $80 and reveals which models meet test-kitchen standards. Tasting: Jack Bishop asks Christopher Kimball to sample boiled hot dogs in front of a live audience to determine which has the best "snap" and meaty flavor.

Autumn Supper

Episode #105 · Old-Fashioned Pork Roast: Bridget Lancaster teaches Christopher Kimball the test kitchen tricks to cooking a moist, flavorful and affordable pork roast. Cranberry Apple Crisp: Julia Collin-Davison shares the test kitchen secrets to achieving the right balance of flavors and discovers how to avoid a soggy crisp. Equipment: Only the test kitchen would measure the output efficiency - the amount of pepper yielded per twist - of pepper mills. Adam Ried explains to Christopher Kimball the hallmarks of a good pepper mill.

All-American Picnic

Episode #106 · Extra-Crunchy Fried Chicken: Bridget Lancaster proves to Christopher Kimball it is possible to make extra-crunchy, yet juicy, fried chicken at home. All-American Potato Salad: Julia Collin-Davison shares secrets to turning a usually mushy and bland barbecue staple into a flavorful potato salad. 60-Second Cooking Class: Test kitchen director Erin McMurrer demonstrates the perfect way to hard-cook eggs. Tasting: Christopher Kimball taste-tests potato chips in front a live audience while Jack Bishop explains why the right combination of three basic ingredients - potatoes, oil and salt - makes a difference. Test Kitchen Tips and Techniques: Christopher Kimball demonstrates how to season, maintain, recondition and clean cast-iron cookware, used in home kitchens for centuries.

Easy As Pie

Episode #107 · Pat-in-Pan Pastry and Raspberry Chiffon Pie: Throw away those rolling pins! Bridget Lancaster tops off a foolproof pat-in-the-pan pastry crust with a light, fluffy and fruity raspberry chiffon pie. Tasting: Christopher Kimball taste-tests store-bought pie crusts in front of a live audience while Jack Bishop reveals whether convenience brands stack up against a flaky, buttery homemade pie crust.

Steakhouse Favorites

Episode #108 · Broiled Steaks: Bridget Lancaster broils steaks in the oven and reveals the secrets to creating a perfect sear without the benefit of a skillet or a grill. Super-Stuffed Baked Potatoes: Julia Collin-Davison translates a steakhouse recipe for stuffed baked potatoes for the home cook. (The trick: use one extra potato.) Equipment: Adam Ried sets out to prove the value of reasonably priced steak knives to a dubious Christopher Kimball. Find out which ones make the cut. Test Kitchen Tips and Techniques: Christopher Kimball describes the different kinds of steak cuts and provides tips on buying them.

Barbecued Chicken

Episode #109 · Classic Barbecued Chicken: Bridget Lancaster shows host Christopher Kimball the foolproof way to grill this notoriously challenging summer dish. Best Potluck Mac and Cheese: Julia Collin-Davison bakes a creamy, sturdy and rich casserole-style macaroni and cheese. Tasting: Jack Bishop challenges Christopher Kimball to taste-test bottled barbecue sauces in front of a live audience and reveals that the bottled varieties are as good as barbecue sauce made-from-scratch.

Ultimate Comfort Foods

Episode #1101 · Hosts Julia Collin Davison and Bridget Lancaster revive a traditional recipe for Wellesley Fudge Cake. Then, equipment expert Adam Ried reveals his top pick for Immersion Blenders. And finally, test cook Bryan Roof makes Bridget a southern specialty - chicken and pastry.

Ballpark Classics

Episode #1102 · Hosts Bridget Lancaster and Julia Collin Davison grill up sausage and peppers. Then, tasting expert Jack Bishop challenges Julia to a tasting of whole wheat sandwich bread. Next, equipment expert Adam Ried reviews disposable plates. And finally, test cook Christie Morrison makes Julia the best ballpark pretzels.

A Trip to Tarheel Country

Episode #1103 · Test cook Bryan Roof shows host Julia Collin Davison a top secret recipe for North Carolina dipped fried chicken. Then, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of chocolate ice cream. And finally, test cook Ashley Moore makes Bridget a classic version of North Carolina lemon pie.

New Recipes for the Grill

Episode #1104 · Hosts Bridget Lancaster and Julia Collin Davison are making fried chicken wings... on the grill! Next, equipment expert Adam Ried reviews ice packs. Then, tasting expert Jack Bishop challenges Bridget to a tasting of supermarket barbecue sauce. And finally, test cook Bryan Roof makes Julia perfect grilled pork burgers.

Spaghetti House Classics

Episode #1105 · Test cook Christie Morrison makes host Julia Collin Davison the perfect hearty beef lasagna. Then, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of block mozzarella. And finally, test cook Lan Lam makes Bridget a new weeknight favorite - chicken scarpariello.

Tex-Mex Favorites

Episode #1106 · Hosts Julia Collin Davison and Bridget Lancaster make a lone star state classic - flank steak in adobo. Then, equipment expert Adam Ried reveals his top pick for inexpensive blenders. And finally, test cook Ashley Moore shows Julia how to make the ultimate Texas breakfast tacos.

Pacific Northwest Supper

Episode #1107 · Test cook Christie Morrison shows host Julia Collin Davison how to make a show-stopping Oregon blackberry pie. Next, tasting expert Jack Bishop challenges Bridget to a tasting of extra sharp cheddar cheese. And finally, Bridget and Julia make an easy, one-pan supper - roasted salmon with broccoli and red potatoes.

Summer Steak and Salad

Episode #1108 · Test cook Christie Morrison makes host Bridget Lancaster the ultimate grilled thick-cut Porterhouse steaks. Then, equipment expert Adam Ried shows host Julia Collin Davison his top pick for paring knives. Next, tasting expert Jack Bishop challenges Bridget to a tasting of crumbled blue cheese. And finally, test cook Lan Lam makes Julia the best Caesar green beans.

Reimagining Italian-American Classics

Episode #1109 · Test cook Bryan Roof makes host Julia Collin Davison a regional favorite - Detroit-style pizza. Then, equipment expert Adam Ried reviews rasp-style graters. And finally, test cook Ashley Moore makes host Bridget Lancaster an updated version of a classic dish - fettuccine with butter and cheese.

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