Next Episode of Cook's Country from America's Test Kitchen is
Season 18 / Episode 24 and airs on 09 May 2026 19:30
"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.
Porchetta abruzzese; pig farming in early North America; hardy greens; quick-braised broccoli rabe.
Frito pie; a tasting of nonalcoholic beer; the story of the Potato Chip Queen of the West.
Double chocolate banana bread; the history of bananas in the U.S.; cold brew coffee makers.
Aunt Jules' pie; Louisiana-style hot sauces; Gullah Lowcountry red rice.
Test cook Christie Morrison bakes up some comforting Conchas for host Bridget Lancaster. Tasting expert Jack Bishop talks egg substitutes. Test cook Morgan Bolling prepares Skillet Eggs Sardou for host Toni Tipton-Martin.
Test cook Morgan Bolling grills up some Lamb Burgers for host Bridget Lancaster. Equipment expert Hannah Crowley and host Julia Collin Davison talk about grill cookware. And test cook Christie Morrison makes Sweet Potato Fritters with Feta, Dill, and Cilantro for Julia.
Test cook Bryan Roof travels to Tucson for some tasty tacos and makes host Bridget Lancaster smoky Mesquite-Grilled Tacos Rasurados. And equipment expert Hannah Crowley reviews portable burners.
The barbecue traditions of Lockhart, Texas; barbecued chuck roast; the origins of ranch dressing.
Grilled brined pork chops with garlic-herb oil; ceramic skillets; seasonal rhubarb shortcakes.
Hilltribe chicken with kua txob; difference between fondue and fonduta; tomatoes with fontina sauce.
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