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Cook's Country

Description

Hosts Bridget Lancaster and Julia Collin Davison offer a practical, no-nonsense and scientific approach to making a wide range of American recipes, from barbecue chicken thighs to Mississippi mud pie to parmesan potatoes. The hosts are joined by test cooks Ashley Moore, Bryan Roof, Christie Morrison, Lawman Johnson, and Natalie Estrada. Episodes include equipment recommendations for the home cook, taste tests and origins for new recipes such as Southern-style smothered chicken, grilled bourbon steaks and many more.

Upcoming Episodes

  • New England for Everyone

    Woodman's-style clam chowder; how to eat oysters at home; inexpensive blenders; how to humanely cook lobster; hot buttered lobster rolls. (30 minutes)

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  • Sausages and Salad

    Choucroute garnie; Belgian endive; European-style sausages; endive salad with oranges and blue cheese. (30 minutes)

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  • Texas Cookout

    Texas-style smoked beef ribs; charcoal; the history of self-rising flour; easy blueberry cobbler; a visit to El Paso, Texas. (30 minutes)

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  • Low Country Party

    Okra and shrimp stew; the story of the Gullah Geechee people; lightweight Dutch ovens; pickled shrimp. (30 minutes)

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  • North Carolina Barbecue

    North Carolina barbecue pork; fire pits for cooking; lemonade with honey. (30 minutes)

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  • Never Enough Citrus

    Smoked citrus chicken; the origins of key lime pie; making key lime pie. (30 minutes)

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  • Thai Comforts

    Khao man gai; pad gra prow; a visit to Portland, Ore.; history of holy basil. (30 minutes)

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  • Inspired by Japanese Immigrants

    Seattle chicken teriyaki; sweet potato salad with cumin, smoked paprika and almonds; Chef Nobu; miso black cod. (30 minutes)

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  • Seafood Two Ways

    Seafood fra diavolo; when to splurge at the grocery store; roasted garlic-parmesan bread; salmon piccata. (30 minutes)

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  • Unexpected Beef and Potatoes

    Smoked prime rib; foods that started as leftovers; grill gloves; torn potato salad with toasted garlic and herb dressing. (30 minutes)

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  • Southern Staples

    Crispy fried catfish with comeback sauce; serrated bread knives; extra-cheesy grits. (30 minutes)

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  • Crescent City Comforts

    Beef yakamein; soft coolers; bourbon chicken. (30 minutes)

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  • Texas Barbecue Brisket

    Texas barbecue brisket; coolers. (30 minutes)

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  • A Trip to the Big Easy

    Shrimp po' boys; king cakes; chicken sauce piquant. (30 minutes)

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  • A Love Letter to the South

    Pan-fried pork chops with milk gravy; disposable utensils; jarred peppers; the origins of pimento cheese; creamy pimento mac and cheese. (30 minutes)

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  • Sisig and Wings

    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. (30 minutes)

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  • Biscuits and Chicken

    Butter and lard biscuits; the debate between lard and shortening; the benefits of full-sized and mini food processors; mimosa fried chicken. (30 minutes)

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  • The Power of Southern Cooking

    A visit to Edisto Island, S.C.; hoppin' john; orange rolls. (30 minutes)

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  • Pennsylvanian Melting Pot

    Transylvania goulash; heirloom beans; shredded Swiss chard salad; escarole; beans and greens. (30 minutes)

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  • Southwestern Vegetarian Fare

    Vegetarian chili; International Chili Society; Kansas City-style barbecue sauce; jalapeno-cheddar scones. (30 minutes)

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