COOK'S COUNTRY FROM AMERICA'S TEST KITCHEN features the best regional home cooking in the country and relies on the same practical, no-nonsense food approach that has made Cook's Country magazine so successful. Filmed in a renovated 1806 farmhouse, COOK'S COUNTRY is where family-friendly recipes are scientifically reimagined for the modern home cook.
In season eight, the series uncovers blue-ribbon regional specialties from across the country (barbecued burnt ends, Dakota peach kuchen and Charleston shrimp perloo), and tackles classic American fare in need of a makeover (whole-wheat blueberry muffins, skillet roast chicken and potatoes, grilled salmon steaks with lemon-caper sauce, and more). Jack Bishop continues to challenge host Chris Kimball to live tastings of kitchen staples such as frozen pizza, corn tortillas and bread crumbs, while Adam Ried reveals the test kitchen's top choices for equipment, including deep fry/candy thermometers, grill spatulas and kitchen towels.
The half-hour program also features short documentary segments on the history of American food with some of the favorites explored, including apple pie with cheddar cheese crust, muffin tin doughnuts, Tex-Mex cheese enchiladas and frosted meatloaf.
"Pasta For Every Palate" - Test cook Erin McMurrer shows host Christopher Kimball how to make pork ragu at home. Then, equipment expert Adam Ried reveals his top picks for dish towels. Finally, test cook Bridget Lancaster uncovers the secrets to making perfect pasta with roasted garlic sauce, arugula, and walnuts.
COOK'S COUNTRY is on Facebook, and you can follow @TestKitchen on Twitter.
