Next Episode of Cook's Country from America's Test Kitchen is
unknown.
"Cook's Country from America's Test Kitchen" is a half-hour cooking show distributed to public television stations (reruns airing on Create) in the United States, which are also available in most Canadian markets. The show's hosts are Julia Collin Davison & Bridget Lancaster; the show and the magazine are affiliated, and the magazine's test kitchen facility in Brookline, Massachusetts, is used as a set for the show. Cook's Illustrated's parent company, Boston Common Press, while retaining its corporate name, has marketed its publishing and media activities under the America's Test Kitchen brand beginning in 2004.
Texas-style smoked beef ribs; charcoal; the history of self-rising flour; easy blueberry cobbler; a visit to El Paso, Texas.
San Diego fish tacos; tortilla chips; the history of shrimping in America; crispy fried shrimp.
Smoked citrus chicken; the origins of key lime pie; making key lime pie.
Sisig and garlic fried rice; the importance of Knorr's Liquid Seasoning in Filipino cooking; the history of chicken wings as a bar snack; soy sauce chicken wings.
Tuna poke and salmon teriyaki poke; freeze-dried backpacking meals; malasadas.
Grilled bone-in leg of lamb with charred scallion sauce; spray mops; La Vina-style cheesecake.
Guanimes con bacalao; pina coladas; a visit to Puerto Rico; all about salt cod.
Pan-fried pork chops with milk gravy; disposable utensils; jarred peppers; the origins of pimento cheese; creamy pimento mac and cheese.
Butter and lard biscuits; the debate between lard and shortening; the benefits of full-sized and mini food processors; mimosa fried chicken.
Jamaican oxtail; oxtail dishes around the world; countertop compost bins; Jamaican rice and peas.
New Mexican bean and cheese turnovers with green chili; the history of tomato clubs in the U.S.; Southwestern tomato and corn salad.
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