Food

Cook's Country

Where family recipes from every corner of America are re-imagined for home cooks everywhere. With the same practical, no-nonsense food approach that has made Cook's Country magazine successful, the series features the best regional home cooking in the country

Hearty and Light Pastas

26m 56s

Test cook Christie Morrison makes host Bridget Lancaster the ultimate Sausage Lasagna. Ingredient expert Jack Bishop challenges host Julia Collin Davison to a tasting of Canned Diced Tomatoes. Toni Tipton- Martin shares the story of the first industrial pasta factory in America, and test cook Morgan Bolling makes Aglio e Olio (Spaghetti with Garlic and Olive Oil).

Episodes

  • Hearty and Light Pastas: asset-mezzanine-16x9

    Hearty and Light Pastas

    S17 E1722 - 26m 56s

    Test cook Christie Morrison makes host Bridget Lancaster the ultimate Sausage Lasagna. Ingredient expert Jack Bishop challenges host Julia Collin Davison to a tasting of Canned Diced Tomatoes. Toni Tipton- Martin shares the story of the first industrial pasta factory in America, and test cook Morgan Bolling makes Aglio e Olio (Spaghetti with Garlic and Olive Oil).

  • Pork Any Way You Like: asset-mezzanine-16x9

    Pork Any Way You Like

    S17 E1719 - 26m 25s

    Test Cook Ashley Moore makes host Julia Collin Davison weeknight-friendly Pork Chops with Bourbon-Cherry Sauce and Sweet Potatoes. Bryan Roof visits South Carolina to learn about a local delicacy, and shares his version of South Carolina Barbecue Hash with host Bridget Lancaster.

  • Seafood in a Skillet: asset-mezzanine-16x9

    Seafood in a Skillet

    S17 E1718 - 26m 25s

    Bryan Roof visits the Basque Block in Boise, Idaho and makes his version of Clams with Chorizo. Ingredient expert Jack Bishop talks about a kitchen powerhouse, Worcestershire sauce. Toni Tipton-Martin talks about the magical pairing of shrimp and garlic, and Christie Morrison makes host Bridget Lancaster Gambas Al Ajillo (Spanish-Style Sizzling Garlic Shrimp).

  • Italian Food from Philly: asset-mezzanine-16x9

    Italian Food from Philly

    S17 E1717 - 26m 25s

    Bryan Roof visits the city of brotherly love and shares his version of Philadelphia Pork Sandwiches. Toni Tipton-Martin shares the origins of Philly Tomato Pie, and test cook Christie Morrison makes her version of the regional favorite.

  • Snack Cake and Sandwich Cookies: asset-mezzanine-16x9

    Snack Cake and Sandwich Cookies

    S17 E1716 - 26m 25s

    Test cook Carmen Dongo bakes host Toni Tipton-Martin a delicious Carrot Snack Cake. Equipment expert Adam Ried shares our recommended water bottles. Test cook Christie Morrison and host Bridget Lancaster bake nostalgic Oatmeal Creme Pies.

  • Pantry Suppers: asset-mezzanine-16x9

    Pantry Suppers

    S17 E1715 - 26m 25s

    Test cook Christie Morrison makes host Toni Tipton-Martin savory Okinawan Taco Rice. Tasting expert Jack Bishop talks about herb and spice blends. Bridget Lancaster makes host Julia Collin Davison nostalgic Pepperoni French Bread Pizza.

  • Southern Staples: asset-mezzanine-16x9

    Southern Staples

    S17 E1714 - 26m 25s

    Test cook Christie Morrison makes host Julia Collin Davison crispy Fried Catfish with Comeback Sauce, and Toni Tipton-Martin talks about the sauce’s origins. Equipment expert Adam Ried reviews serrated bread knives. Test cook Carmen Dongo makes Bridget Lancaster the ultimate Extra-Cheesy Grits.

  • From the Dairyland: asset-mezzanine-16x9

    From the Dairyland

    S17 E1713 - 26m 25s

    Bridget Lancaster and Julia Collin Davison bake a Wisconsin favorite, Cream Cheese Kringle, and Toni Tipton-Martin shares the story of how Kringle made it to Wisconsin from Denmark. Bryan Roof visits Milwaukee and makes Bridget a state-wide favorite, Fried Cheese Curds with Ranch Dressing.

  • Duck and Dessert with Flair: asset-mezzanine-16x9

    Duck and Dessert with Flair

    S17 E1712 - 26m 25s

    Julia Collin-Davison makes Bridget Lancaster Duck Breasts with Port Wine-Fig Sauce. Toni Tipton-Martin tells the story of the Tatin sisters and the history of their namesake dish, and Bridget makes Julia Tarte Tatin.

  • The Power of Southern Cooking: asset-mezzanine-16x9

    The Power of Southern Cooking

    S17 E1711 - 26m 25s

    Host Toni Tipton-Martin heads to Edisto Island, South Carolina to visit Emily Meggett, and then Bryan Roof cooks Hoppin' John inspired by her recipe. Ashley Moore makes host Julia Collin Davison Orange Rolls from Cullman, Alabama.

  • Short Ribs and Baked Potatoes: asset-mezzanine-16x9

    Short Ribs and Baked Potatoes

    S17 E1710 - 26m 25s

    Test cook Lawman Johnson shows host Bridget Lancaster an ingenious method for making Slow-Roasted Medium-Rare Beef Short Ribs. Tasting Expert Jack Bishop talks all about beef steaks. Toni Tipton-Martin shares a fun baked potato story, and Ashley Moore makes host Julia Collin Davison Twice-Baked Potatoes with Bacon and Cheddar Cheese.

Schedule

  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    Hearty and Light Pastas

    Saturday
    Apr 26

    30 Minutes

    Sausage lasagna; canned diced tomatoes; the first industrial pasta factory in America; spaghetti with garlic and olive oil.
  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    Italian Food From Philly

    Monday
    Apr 28

    30 Minutes

    Philadelphia pork sandwiches; the origins of Philly tomato pie.
  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    Seafood in a Skillet

    Tuesday
    Apr 29

    30 Minutes

    A visit to the Basque Block in Boise, Idaho; clams with chorizo; Worcestershire sauce; shrimp and garlic; Spanish-style sizzling garlic shrimp.
  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    Pork Any Way You Like

    Wednesday
    Apr 30

    30 Minutes

    Pork chops with bourbon-cherry sauce and sweet potatoes; South Carolina delicacy; South Carolina barbecue hash.
  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    Crescent City Comforts

    Thursday
    May 1

    30 Minutes

    Beef yakamein; soft coolers; bourbon chicken.
  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    Skillet Dinners at the Ready

    Friday
    May 2

    28 Minutes

    Chicken and vegetables; can openers; Hamburger Helper; cheeseburger mac.
  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    Fresh Mexican-Inspired Dinners

    Saturday
    May 3

    30 Minutes

    Ahi-chili tostadas; the differences between lard and shortening; chorizo's journey from Europe to North America; skillet corn with Mexican chorizo.
  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    Hearty and Light Pastas

    Monday
    May 5

    30 Minutes

    Sausage lasagna; canned diced tomatoes; the first industrial pasta factory in America; spaghetti with garlic and olive oil.
  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    Fresh Mexican-Inspired Dinners

    Tuesday
    May 6

    30 Minutes

    Ahi-chili tostadas; the differences between lard and shortening; chorizo's journey from Europe to North America; skillet corn with Mexican chorizo.
  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    Classic Cookout

    Wednesday
    May 7

    30 Minutes

    Blueberry cream pie; the rarity of blue foods in nature; travel utensil sets; sweet tea-brined fried chicken.
  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    Grilled Short Ribs and Carrot Salad

    Thursday
    May 8

    30 Minutes

    Korean grilled flanken-style short ribs; vegetable and fruit peelers; shredded carrot and serrano chili salad.
  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    Celebrating Springtime

    Friday
    May 9

    30 Minutes

    Pomegranate-glazed grilled lamb chops; radishes; asparagus salad with radishes.
  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    Classic Cookout

    Saturday
    May 10

    30 Minutes

    Blueberry cream pie; the rarity of blue foods in nature; travel utensil sets; sweet tea-brined fried chicken.

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