Season pulse
Episodes
13 episodes
Hearty Weeknight Comforts
A new season of Cook’s Country kicks off with hearty weeknight comfort meals. Test cook Kelly Song makes Roasted Poblano and White Bean Chili for host Julia Collin Davison. Tasting expert Jack Bishop challenges Julia to a tasting of vegan mayo. And test cook Lidey Heuck makes a Baked Pasta e Fagiole for host Bridget Lancaster.
Mexican for Dinner and Dessert
Host Julia Collin Davison makes Tacos Árabes (Pueblan Pork Tacos with Chipotle and Yogurt Sauces) for host Bridget Lancaster. Equipment expert Hannah Crowley shares the test kitchen’s favorite ice cream scoops. And Bridget makes Julia Mini Chocoflanes.
L.A. Sandwiches
Test cook Bryan Roof visits Los Angeles and makes his version of Little Fish–Inspired Fried Fish Sandwiches for host Julia Collin Davison. And test cook Morgan Bolling makes L.A.–Style Chili Cheeseburgers for host Bridget Lancaster.
Surprising Sheet-Pan Suppers
Test cook Morgan Bolling makes Crispy-Creamy Sheet-Pan Macaroni and Cheese for host Julia Collin Davison. Equipment expert Hannah Crowley shares the test kitchen’s favorite glass storage containers. Morgan shares the history behind Alabama Fire Crackers, and test cook Vallery Lomas makes Sheet-Pan Maque Choux for host Bridget Lancaster.
Cozy Baking
Test cook Morgan Bolling makes Dollywood-Style Cinnamon Bread for host Bridget Lancaster. Equipment expert Hannah Crowley shares the test kitchen’s favorite mixing bowls. And test cook Lidey Heuck makes Pumpkin Cream Cheese Blondies for host Julia Collin Davison.
Dinners with Big, Bold Flavors
Host Julia Collin Davison makes Roast Chicken with Schug for host Bridget Lancaster. Tasting expert Jack Bishop talks all about sweet potatoes. And test cook Lidey Heuck makes Fall Panzanella for Julia.
Takeout at Home
Host Bridget Lancaster makes Pepperoni Sheet-Pan Pizza for host Julia Collin Davison. Equipment expert Hannah Crowley shares the test kitchen’s favorite meat grinders. And test cook Morgan Bolling makes Meatball Subs for Bridget.
Skillet Suppers
Test cook Julia Collin Davison makes Skillet Chicken and Rice with Peas and Pancetta for host Bridget Lancaster. Equipment expert Hannah Crowley reviews tart pans. And test cook Vallery Lomas makes Sweet Potato Shepherd’s Pie for Julia.
Two-Hour Turkey and Amish Potato Filling
Test cook Morgan Bolling makes Two-Hour Turkey and Gravy for host Julia Collin Davison. Morgan shares the unexpected history behind the Cherry Bounce cocktail. And test cook Christie Morrison makes Amish Potato Filling for host Bridget Lancaster.
Cookies for the Holidays
Test cook Kelly Song makes Chocolate Shortbread for host Bridget Lancaster. Equipment expert Hannah Crowley reviews offset spatulas. And test cook Lidey Heuck makes Gingerbread Eggnog Thumbprint Cookies for host Julia Collin Davison.
Glazed Ham and Gratin for a Crowd
Test cook Bryan Roof makes Pineapple-Glazed Ham with Pineapple Chutney for host Bridget Lancaster. Morgan teaches us all about the history of Pigs in a Blanket. And Bridget makes French Onion Potato Gratin for host Julia Collin Davison.
Braised Pork Marbella and Spiced Pear Cobbler
Test cook Christie Morrison makes Braised Pork Marbella for host Julia Collin Davison. Equipment expert Jack Bishop shares the test kitchen’s tips for keeping produce fresher longer. And test cook Vallery Lomas makes Spiced Pear Cobbler for host Bridget Lancaster.
New Orleans-Style Sweets
Test cook Bryan Roof visits New Orleans and makes King Cake for host Bridget Lancaster. Equipment expert Hannah Crowley shares the test kitchen’s favorite moka pots. And test cook Christie Morrison makes Pecan Bread Pudding with Bourbon and Orange for host Julia Collin Davison.