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. Family-friendly recipes from every corner of America are re-imagined for home cooks everywhere.
In Season 11, the series uncovers blue-ribbon regional specialties from across the U.S., including North Carolina dipped fried chicken, New Jersey crumb buns, Detroit-style pizza, Oregon blackberry pie and more.
The series also tackles classic American fare in need of a makeover such as fettuccine with butter and cheese, fish and chips, and boneless rib roast with Yorkshire pudding Au jus, just to name a few.
Jack Bishop challenges hosts Bridget Lancaster and Julia Collin Davison to live tastings of kitchen staples like chocolate ice cream, extra sharp cheddar cheese and black tea.
Adam Ried reveals the test kitchen's top choices for equipment, including paring knives, paper towels and non-stick skillets.
EPISODE GUIDE:
Episode 1: “Ultimate Comfort Foods” airs Saturday, Jan. 12 at 2 p.m. - Hosts Julia Collin Davison and Bridget Lancaster revive a traditional recipe for Wellesley fudge cake. Then, equipment expert Adam Ried reveals his top pick for immersion blenders. And finally, test cook Bryan Roof makes Bridget a southern specialty - chicken and pastry.
Episode 2: “Ballpark Classics” airs Saturday, Jan. 19 at 2 p.m. - Hosts Bridget Lancaster and Julia Collin Davison grill up sausage and peppers. Then, tasting expert Jack Bishop challenges Julia to a tasting of whole wheat sandwich bread. Next, equipment expert Adam Ried reviews disposable plates. And finally, test cook Christie Morrison makes Julia the best ballpark pretzels.
Episode 3: “A Trip To Tarheel Country” airs Saturday, Jan. 26 at 2 p.m. - Test cook Bryan Roof shows host Julia Collin Davison a top secret recipe for North Carolina dipped fried chicken. Then, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of chocolate ice cream. And finally, test cook Ashley Moore makes Bridget a classic version of North Carolina lemon pie.
Episode 4: “New Recipes For The Grill” airs Saturday, Feb. 2 at 2 p.m. - Hosts Bridget Lancaster and Julia Collin Davison are making fried chicken wings... on the grill! Next, equipment expert Adam Ried reviews ice packs. Then, tasting expert Jack Bishop challenges Bridget to a tasting of supermarket barbecue sauce. And finally, test cook Bryan Roof makes Julia perfect grilled pork burgers.
Episode 5: “Spaghetti House Classics” airs Saturday, Feb. 9 at 2 p.m. - Test cook Christie Morrison makes host Julia Collin Davison the perfect hearty beef lasagna. Then, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of block mozzarella. And finally, test cook Lan Lam makes Bridget a new weeknight favorite - chicken scarpariello.
Episode 6: “Tex-Mex Favorites” airs Saturday, Feb. 16 at 2 p.m. - Hosts Julia Collin Davison and Bridget Lancaster make a lone star state classic - flank steak in adobo. Then, equipment expert Adam Ried reveals his top pick for inexpensive blenders. And finally, test cook Ashley Moore shows Julia how to make the ultimate Texas breakfast tacos.
Episode 7: “Pacific Northwest Supper” airs Saturday, Feb. 23 at 2 p.m. - Test cook Christie Morrison shows host Julia Collin Davison how to make a show-stopping Oregon blackberry pie. Next, tasting expert Jack Bishop challenges Bridget to a tasting of extra sharp cheddar cheese. And finally, Bridget and Julia make an easy, one-pan supper - roasted salmon with broccoli and red potatoes.
Episode 8: “Summer Steak and Salad” airs Saturday, March 30 at 2 p.m. - Test cook Christie Morrison makes host Bridget Lancaster the ultimate grilled thick-cut Porterhouse steaks. Then, equipment expert Adam Ried shows host Julia Collin Davison his top pick for paring knives. Next, tasting expert Jack Bishop challenges Bridget to a tasting of crumbled blue cheese. And finally, test cook Lan Lam makes Julia the best Caesar green beans.
Episode 9: “Reimagining Italian-American Classics” airs Saturday, April 6 at 2 p.m. - Test cook Bryan Roof makes host Julia Collin Davison a regional favorite — Detroit-style pizza. Then, equipment expert Adam Ried reviews rasp-style graters. And finally, test cook Ashley Moore makes host Bridget Lancaster an updated version of a classic dish — fettuccine with butter and cheese.
Episode 10: “Southern Specialties” airs Saturday, April 13 at 2 p.m. - Hosts Bridget Lancaster and Julia Collin Davison cook up a southern specialty – Tennessee Pulled Turkey Sandwiches. Then, equipment expert Adam Ried reviews paper towels, and test cook Bryan Roof shows Bridget a regional recipe for Eastern North Carolina Fish Stew.
Episode 11: “Tri-state Treats” airs Saturday, April 20 at 2 p.m. - Hosts Julia Collin Davison and Bridget Lancaster make the ultimate New Jersey Crumb Buns. Then, equipment expert Adam Ried reviews nonstick skillets. And finally, test cook Lan Lam makes Julia a streamlined recipe for Cheese Blintzes with Raspberry Sauce.
Episode 12: “Holiday Roast and Potatoes” airs Saturday, April 27 at 2 p.m. - Hosts Bridget Lancaster and Julia Collin Davison streamline a classic recipe for Boneless Rib Roast with Yorkshire Pudding and Jus. Then, tasting expert Jack Bishop challenges Bridget to a tasting of black tea. And finally, test cook Ashley Moore makes Bridget a family favorite recipe for Lighthouse Inn Potatoes.
Episode 13: “Pub-Style Seafood” airs Saturday, May 4 at 2 p.m. - Test cook Ashley Moore makes host Bridget Lancaster perfect Fish and Chips. Then, tasting expert Jack Bishop challenges host Julia Collin Davison to a tasting of hamburger buns. And finally, test cook Christie Morrison makes Julia the ultimate Shrimp Burgers.
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