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COOK’S COUNTRY: Season 9

Airs Saturdays, Oct. 15-Nov. 19, Dec. 17 & 31, 2016 & Jan. 7 - Feb. 4, 2017 at 2 p.m. on KPBS TV

The cast of COOK'S COUNTRY FROM AMERICA'S TEST KITCHEN, pictured left to righ...

Credit: Courtesy of Daniel J. Van Ackere

Above: The cast of COOK'S COUNTRY FROM AMERICA'S TEST KITCHEN, pictured left to right, Julia Collin, Erin McMurrer, Christopher Kimball, Bridget Lancaster and in the front row, Adam Reid and Jack Bishop.

COOK'S COUNTRY features some of 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 re-imagined for the modern home cook.

In Season 9, the series uncovers blue-ribbon regional specialties from across the country – such as shrimp and grits, Brunswick stew, and Tennessee pulled pork sandwiches on hoecakes – and tackles classic American fare in need of a makeover, including bacon-wrapped meatloaf, husk-grilled corn, and old-fashioned vanilla frozen custard.

Jack Bishop continues to challenge host Chris Kimball to live tastings of kitchen staples such as hard cider, shredded coconut, brown rice and more, while Adam Ried reveals the test kitchen's top choices for equipment, including potholders, splatter screens and pizza cutters.

The half-hour series also features short documentary segments on the history of American food, with some of the favorites explored: New Orleans muffulettas, pork grillades, French coconut pie, zeppoles and puffy tacos.

COOK'S COUNTRY is on Facebook, and you can follow @TestKitchen on Twitter.

COOK'S COUNTRY: Season 9: Trailer

In Season 9, the series uncovers blue-ribbon regional specialties from across the country – such as shrimp and grits, Brunswick stew, and Tennessee pulled pork sandwiches on hoecakes – and tackles classic American fare in need of a makeover, including bacon-wrapped meatloaf, husk-grilled corn, and old-fashioned vanilla frozen custard.

EPISODE GUIDE:

Episode 1: “Badger State Favorites” airs Saturday, Oct. 15 at 2 p.m. - Test cook Julia Collin Davison shows host Christopher Kimball how to make a regional classic, spicy cheese bread. Next, tasting expert Jack Bishop challenges Chris to a tasting of sharp cheddar cheese. Then, equipment expert Adam Ried reveals his top picks for dish drying racks. And finally, test cook Bridget Lancaster uncovers the secrets to old-fashioned vanilla frozen custard.

Photo credit: Courtesy of Joe Keller

Spicy cheese bread from episode, "Badger State Favorites."

Episode 2: “Picnic Game Changers” airs Saturday, Oct. 22 at 2 p.m. - Test cook Bridget Lancaster reveals the secrets to making the ultimate ranch fried chicken at home. Then, test cook Ashley Moore shares the steps for five easy tuna salads. Next, equipment expert Adam Ried reveals his top picks for potholders. And finally, test cook Erin McMurrer shows host Christopher Kimball how to make perfect husk-grilled corn.

Episode 3: “Sweet Indulgences” airs Saturday, Oct. 29 at 2 p.m. - Test cook Julia Collin Davison shows host Christopher Kimball how to make milk chocolate cheesecake at home. Next, test cook Ashley Moore reveals the steps for perfect chocolate truffles. Then, equipment expert Adam Ried reveals his top picks for cake stands. And finally, test cook Bridget Lancaster uncovers the secrets to the ultimate Swiss hazelnut cake.

Photo credit: Courtesy of Joe Keller

Milk chocolate cheesecake from episode "Sweet Indulgences."

Episode 4: “Surf and Turf Goes Regional” airs Saturday, Nov. 5 at 2 p.m. - Test cook Julia Collin Davison shows host Christopher Kimball how to make cedar-planked salmon with cucumber-yogurt sauce at home. Then, test cook Christie Morrison reveals the steps for lemon and herb red potato salad. Next, equipment expert Adam Ried unveils his top picks for insulated food carriers. And finally, test cook Bridget Lancaster uncovers the secrets to grilled sugar steak.

Photo credit: Courtesy of Joe Keller

Cedar-planked salmon from episode "Surf and Turf Goes Regional."

Episode 5: “Big Family Breakfast” airs Saturday, Nov. 12 at 2 p.m. - Host Christopher Kimball visits Freight House Antiques in Erving, Massachusetts, where scones are baked fresh daily. Then, test cook Julia Collin Davison shows Chris how to make perfect mixed berry scones at home. Next, equipment expert Adam Ried reveals his top picks for pizza cutters. Then, tasting expert Jack Bishop challenges Chris to a tasting of honey. And finally, test cook Erin McMurrer reveals the secrets to making the perfect breakfast pizza.

Photo credit: Courtesy of Joe Keller

Breakfast Pizza from episode "Big Family Breakfast."

Episode 6: “A Taste of Tennessee” airs Saturday, Nov. 19 at 2 p.m. - Test cook Bridget Lancaster shows host Christopher Kimball how to make Tennessee pulled pork sandwiches on hoecakes. Next, tasting expert Jack Bishop challenges Chris to a tasting of shredded coconut. And finally, test cook Julia Collin Davison uncovers the secrets to making the ultimate French coconut pie at home.

Photo credit: Courtesy of Joe Keller

Tennessee pulled pork sandwiches on hoecakes from "A Taste of Tennessee."

Episode 7: “The Devil Made Me Do It” airs Saturday, Dec. 17 at 2 p.m. - Test cook Julia Collin Davison uncovers the secrets to perfect grilled chicken diavolo. Then, equipment expert Adam Ried reveals his top picks for water bottles. Next, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of hard cider. And finally, test cook Bridget Lancaster shows Chris how to make the ultimate deviled beef short ribs.

Photo credit: Courtesy of Joe Keller

Grilled chicken diavolo from episode "The Devil Made Me Do It."

Episode 8: “Latin Heat” airs Saturday, Dec. 31 at 2 p.m. - Test cook Julia Collin Davison shows host Christopher Kimball how to make a regional recipe, puffy tacos, at home. Then, tasting expert Jack Bishop challenges Chris to a tasting of tortilla chips. And finally, test cook Erin McMurrer reveals the secrets to perfect chicken chilaquiles.

Photo credit: Courtesy of Joe Keller

Puffy tacos from episode "Latin Heat."

Episode 9: “All Wrapped Up” airs Saturday, Jan. 7 at 2 p.m. - Test cook Bridget Lancaster shows host Christopher Kimball how to make the ultimate bacon-wrapped meatloaf. Then, tasting expert Jack Bishop challenges Chris to a tasting of salted butter. Then, equipment expert Adam Ried reveals his top picks for vacuum sealers. And finally, test cook Julia Collin Davison uncovers the secrets to making chicken baked in foil with sweet potato and radish.

Photo credit: Courtesy of Joe Keller

Bacon-wrapped meatloaf from episode "All Wrapped Up."

Episode 10: “Southern Stews” airs Saturday, Jan. 14 at 2 p.m. - Test cook Bridget Lancaster shows host Christopher Kimball how to make a regional classic, Brunswick stew. Next, tasting expert Jack Bishop challenges Chris to a tasting of brown rice. Then, equipment expert Adam Ried reveals his top picks for shrimp tools. And finally, test cook Erin McMurrer reveals the steps to making the best shrimp and grits at home.

Photo credit: Courtesy of Joe Keller

Shrimp and grits from episode "Southern Stews."

Episode 11: “Biting into the Big Easy” airs Saturday, Jan. 21 at 2 p.m. - Test cook Bridget Lancaster reveals the secrets to making the ultimate pork grillades. Then, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of Creole seasoning. Next, equipment expert Adam Ried reveals his top picks for slicing knives. And finally, test cook Julia Collin Davison shows Chris how to make a regional favorite, New Orleans muffulettas.

Photo credit: Courtesy of Joe Keller

Pork Grillades from episode "Biting Into The Big Easy."

Episode 12: “Prime Rib with All the Fixings” airs Saturday, Jan. 28 at 2 p.m. - Test cook Bridget Lancaster shows host Christopher Kimball how to make the ultimate prime rib and potatoes with red wine–orange sauce at home. Then, test cook Christie Morrison reveals the steps for green goddess dressing. Next, equipment expert Adam Ried reveals his top picks for roasting racks. And finally, test cook Julia Collin Davison uncovers the secrets to making the best roasted green beans with goat cheese and hazelnuts.

Photo credit: Courtesy of Joe Keller

Prime Rib and potatoes with red wine-orange sauce from episode "Prime Rib with All the Fixings."

Episode 13: “Big Flavors from Little Italy” airs Saturday, Feb. 4 at 2 p.m. - Test cook Bridget Lancaster uncovers the secrets to making zeppoles at home. Then, equipment expert Adam Ried reveals his top picks for splatter screens. Next, test cook Ashley Moore shares the steps for the best slow-cooker chicken stock. Then, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of shredded parmesan. And finally, test cook Julia Collin Davison shows host Christopher Kimball how to make the ultimate pasta with mushroom sauce.

Photo credit: Courtesy of Joe Keller

Zeppoles from episode "Big Flavors from Little Italy."

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