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Cook’s Country From America’s Test Kitchen: Pucker-Up Pies

Airs Saturday, January 29, 2011 at 2:30 p.m. on KPBS TV

Above: In a renovated 1806 farmhouse (pictured), the cast scientifically re-imagines family-friendly recipes for the modern home cook.

perfect lemon meringue pie with a firm, sky-high topping

Above: perfect lemon meringue pie with a firm, sky-high topping

"Cook's Country From America's Test Kitchen" features regional home cooking from across the country. The series, like the successful Cook’s Country magazine, approaches food in a practical, no-nonsense way. In a renovated 1806 farmhouse, the cast scientifically re-imagines family-friendly recipes for the modern home cook. In season two, chefs Bridget Lancaster and Erin McMurrer re-create blue-ribbon regional specialties, such as Creole fried chicken and Alabama BBQ chicken, from across the United States.

In this episode, Pucker-Up Pies," 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.

Register FREE for access to recipes, testings, and tastings from the current season of "Cook's Country From America's Test Kitchen."

Video

Cook's Country: Season Two Sizzle Reel

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Above: "Cook's Country From America's Test Kitchen" features regional home cooking from across the country. The series, like the successful Cook’s Country magazine, approaches food in a practical, no-nonsense way. In a renovated 1806 farmhouse, the cast scientifically re-imagines family-friendly recipes for the modern home cook. In season two, chefs Bridget Lancaster and Erin McMurrer re-create blue-ribbon regional specialties, such as Creole fried chicken and Alabama BBQ chicken, from across the United States.

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