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Arts & Culture

COOK’S COUNTRY: New Orleans Shrimp And Creamy Grits

New Orleans Barbecue Shrimp
Courtesy of Daniel J. van Ackere/ WGBH
New Orleans Barbecue Shrimp

Airs Saturday, December 27, 2014 at 2 p.m. on KPBS TV

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.

Creamy Cheese Grits
Courtesy of Daniel J. van Ackere/ WGBH
Creamy Cheese Grits

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.

"New Orleans Shrimp And Creamy Grits" - Test cook Julia Collin Davison shows host Christopher Kimball how to make New Orleans Barbecue Shrimp right at home. Next, tasting expert Jack Bishop challenges Chris to a tasting of pepper jack cheese. Then, test cook Bridget Lancaster reveals the steps to perfect creamy cheese Grits. And finally, Chris uncovers the secrets behind the best Baked Macaroni and cheese.

COOK'S COUNTRY is on Facebook.

COOK'S COUNTRY Season 7 Trailer

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