"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, Bridget Lancaster shows host Christopher Kimball how to make a Texas favorite — shredded barbecued beef paired with ranch potato salad with a homemade dressing. Then, tasting expert Jack Bishop puts Kimball to work tasting store-bought whole wheat bread in front of a live audience to find out if commercial brands make the grade.
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Cook's Country: Season Two Sizzle Reel
