COOK'S COUNTRY features the best regional home cooking — from potluck dinners and holiday favorites to simple suppers and lost recipes. The Daytime Emmy®- nominated series takes the same practical, no-nonsense and scientific approach as Cook’s Country magazine by providing home cooks with foolproof recipes and cooking techniques developed through rigorous investigation and careful testing.
In season seven, test kitchen chefs Bridget Lancaster and Julia Collin Davison cook a variety of family-friendly recipes with host Christopher Kimball. From the porch of the COOK'S COUNTRY farmhouse, Kimball introduces educational "Food History" segments about the origins of certain regional recipes.
Jack Bishop challenges Kimball to taste — and rank — blue cheese dressing, frozen French fries, egg noodles and other supermarket staples in front of a live studio audience. Adam Ried, the test kitchen’s resident equipment expert, takes Kimball through his unbiased equipment recommendations for the home cook — from cookie sheets to salad spinners and other household items.
Each episode includes a "Cooking Class" featuring Kimball and Lancaster sharing practical test kitchen tips and techniques. This season, they cover buying fish, cleaning a grill and hard-cooking eggs.
"Great Grilled Chicken and Texas Potato Salad" - Test cook Julia Collin Davison shows host Christopher Kimball how to make the ultimate Grilled Chicken Leg Quarters with Lime Dressing. Then, equipment expert Adam Ried reviews aprons in the equipment corner. Next, test cook Bridget Lancaster makes a regional specialty, Texas Potato Salad. And finally, Chris reveals the test kitchen’s method for perfect hard cooked eggs.
COOK'S COUNTRY is on Facebook. COOK'S COUNTRY, Season 7 is available in iTunes.
