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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Episode #110 · Smoked Double-Thick Pork Chops: Bridget Lancaster solves the problems associated with grilling double-thick pork chops and shows Christopher Kimball the test kitchen's method for grilling chops with great taste, good color and maximum tenderness. Tennessee Whiskey-Glazed Pork Chops: Julia Collin-Davison reinvents this restaurant dish for the home cook by using a single skillet to maximize real whiskey flavor and avoid coating the chops with an overly sweet barbecue sauce. Equipment Testing: Adam Ried walks Christopher Kimball through the test kitchen's recommendations for the best kitchen gadgets and describes the importance of each to the serious home cook.
Episode #111 · Chicago Ribs: This slow-and-low cooking method - smoked at about 200 degrees for at least eight hours - delivers the moist, tender meat that defines Chicago ribs. Intrepid Bridget Lancaster figures out how to replicate the same method at home in half the time. Cincinnati Chili: Julia Collin-Davison streamlines this regional concoction of chili served over spaghetti and often topped with beans, onion, oyster crackers, cheddar cheese and even hot dogs. Tasting: Jack Bishop asks Christopher Kimball to taste-test cheddar cheese in front of a live audience to find out if supermarket brands can compete with the pricier farmhouse brands, particularly those from his home state of Vermont.
Episode #112 · California Barbecued Tri-Tip, Barbecued Beans, and Santa Maria Salsa: Bridget Lancaster shows Christopher Kimball how the test kitchen translated the regional recipe for California Barbecued Tri-Tip (a large tri-tip cut of beef seasoned with only salt, pepper and garlic) to work on any grill and serves it up with barbecued beans and an authentic Santa Maria salsa. Tasting: Jack Bishop prompts Christopher Kimball to taste supermarket salsas, jarred and fresh, in front of a live audience to determine if store-bought brands can compete with homemade salsa. General Ideas: Christopher Kimball presents the test kitchen's top recommendations for essential grilling gadgets and gear and demonstrates the benefits of each.
Episode #113 · Diner-Style Omelets: Bridget Lancaster uncovers the secrets to making impossibly tall, fluffy and satisfying omelets at home and loads them with cheese, sausage, and peppers. Home Fries: Julia Collin-Davison discovers a way to replicate the crusty, deeply browned home fries found in diners. (The secret: choose the right kind of potato.) Equipment: The test kitchen investigates alternatives to nonstick skillets and Adam Ried demonstrates to Christopher Kimball the pros and cons of cast-iron and carbon steel pans. Tasting: Christopher Kimball tastes orange juice in front of a live audience while Jack Bishop reveals whether super-premium orange juice is worth the super-premium price.
Old-Fashioned Roast Beef Dinner
Episode #201 · Hosts Christopher Kimball and Bridget Lancaster prepare a classic American meal. First, Kimball reveals the test kitchen's top cut for a roast. Then, Bridget makes a juicy roast beef and tops it off with rich and meaty gravy. Next, equipment expert Adam Ried challenges Kimball to a plastic wrap "tug-of-war" to find out which brand is best. And finally, Lancaster uncovers the secrets to baking perfect popovers at home.
Episode #202 · Bridget Lancaster uncovers the test kitchen's secrets to a perfect lemon meringue pie with a firm, sky-high topping. Then, equipment expert Adam Ried reviews inexpensive stand mixers and reveals the best bargain for the home cook. Finally, Erin McMurrer shows host Christopher Kimball how to make easy icebox Key lime pie with perfect texture and real lime flavor.
Rise and Shine
Episode #203 · Bridget Lancaster bakes tender, gooey and unapologetically large cinnamon buns. Jack Bishop challenges host Christopher Kimball to a tasting of maple and pancake syrups in front of a live audience. Erin McMurrer uncovers the secrets to a better-than-the-box pancake mix, which delivers homemade flavor with store-bought convenience. Finally, equipment expert Adam Ried reviews stovetop griddles to reveal the best model for the home cook.
Episode #204 · Bridget Lancaster takes on a Seattle favorite home and uncovers the test kitchen's method for making smoky wood-grilled salmon without a cedar plank. Then, tasting expert Jack Bishop challenges host Christopher Kimball to a tartar sauce taste-test in front of a live audience. Erin McMurrer shows host Christopher Kimball how to solve the problem of baked stuffed shrimp. And finally, equipment expert Adam Ried reveals how to buy the best kitchen essentials at bargain prices.
Super Fudgy Cake
Episode #205 · Bridget Lancaster updates a Pillsbury Bake-Off classic and reveals how the test kitchen developed their recipe for Tunnel of Fudge cake. Then, tasting expert Jack Bishop asks host Christopher Kimball to taste boxed brownie mixes to find out if any brands pass muster. And finally, Kimball reveals the top test kitchen tips about using an oven for baking.