• Click to contribute to WMHT
  • Click to make/update a sustaining contribution to WMHT
  • Click to join the WMHT e-news mailing list
Cook's Country

COOK'S COUNTRY features some of 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.


Watch on WMHT-TV
WMHT | Cook's Country
When to watch

Cook's Country

See Full Schedule

COOK'S COUNTRY features some of 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. Filmed in a renovated 1806 farmhouse, COOK'S COUNTRY is where family-friendly recipes are scientifically re-imagined for the modern home cook. In season nine, the series uncovers blue-ribbon regional specialties from across the country – such as shrimp and grits, Brunswick stew, and Tennessee pulled pork sandwiches on hoecakes – and tackles classic American fare in need of a makeover, including bacon-wrapped meatloaf, husk-grilled corn, and old-fashioned vanilla frozen custard. Jack Bishop continues to challenge host Chris Kimball to live tastings of kitchen staples such as hard cider, shredded coconut, brown rice and more, while Adam Ried reveals the test kitchen's top choices for equipment, including potholders, splatter screens and pizza cutters. The half-hour series also features short documentary segments on the history of American food, with some of the favorites explored: New Orleans muffulettas, pork grillades, French coconut pie, zeppoles and puffy tacos.

 

Season 10 Episodes

 

Episode 1: Pork and Pierogi
Host Julia Collin Davison shows host Bridget Lancaster how to prepare a show-stopping special occasion cider-braised pork roast. Tasting expert Jack Bishop challenges Bridget to a sauerkraut tasting. Test cook Bryan Roof uncovers the secrets to a Pittsburg regional specialty, potato-cheddar pierogi.



Episode 2: Spicy and Sour for Supper
Bridget Lancaster shows Julia Collin Davison how to make a classic Latin version of arroz con pollo. Equipment expert Adam Ried reveals his choice for the best dry measuring cups on the market. Tasting expert Jack Bishop challenges Bridget to a tasting of store-bought whipped topping. Test cook Christie Morrison shows Bridget how to make the best sour orange pie. 



Episode 3: Smoky Barbecue Favorites
Test cook Ashley Moore makes host Bridget Lancaster an authentic recipe for Texas thick-cut smoked pork chops. Tasting expert Jack Bishop challenges Bridget to tasting of hot dogs. Bridget shows Julia Collin Davison the secrets to making the perfect backyard barbeque beans. 



Episode 4: Smothered and Dowdied
Julia Collin Davison shows Bridget Lancaster how to make a regional favorite, Southern-style smothered chicken. Equipment expert Adam Ried reveals his top pick for kitchen timers. Bridget uncovers the secrets to making the perfect apple pandowdy.



Episode 5: BBQ Thighs and Fried Peach Pies
Julia Collin Davison shows Bridget Lancaster how to make the ultimate barbeque chicken thighs. Tasting expert Jack Bishop challenges Bridget to a tasting of bagged popcorn. Test cook Bryan Roof shows Julia how to make fried peach pies at home.



Episode 6: Ribs and Mashed Potatoes Revisited
Bridget Lancaster makes Julia Collin Davison the juiciest Memphis-style wet ribs in the slow cooker. Tasting expert Jack Bishop challenges Julia to an apple-cider vinegar tasting. Test cook Ashley Moore shows Bridget how to make the best mashed potato cakes.



Episode 7: Bourbon and Broccoli Hit the Grill
Julia Collin Davison shows Bridget Lancaster how to make the ultimate grilled bourbon steaks. Tasting expert Jack Bishop challenges Bridget to a tasting of dill pickle spears. Equipment expert Adam Ried reveals his top pick for instant-read thermometers for the budget conscious cook. Test cook Ashley Moore heads out to the grill to show Bridget a recipe for perfect grilled broccoli with lemon and parmesan. 



Episode 8: Straight from So-Cal
Julia Collin Davison shows Bridget Lancaster how to make authentic citrus-braised pork tacos at home. Tasting expert Jack Bishop challenges Julia to a tasting of mild salsa. Next, equipment expert Adam Ried reviews piping bags. Test cook Christie Morrison shows Julia the secrets to making the best So Cal churros.

 

Episode 9: Southern Discoveries
Test cook Bryan Roof shows Julia Collin Davison how to make an authentic version of South Carolina smoked fresh ham. Tasting expert Jack Bishop challenges Julia to a tasting of spiral sliced bone-in ham. Equipment expert Adam Ried reveals his top pick for potato mashers. Test cook Christie Morrison shows Bridget Lancaster how to make the best smashed potato salad.



Episode 10: Cast Iron Comforts
Bridget Lancaster shows Julia Collin Davison how to make the ultimate skillet pizza Margherita in a cast iron pan. Equipment expert Adam Ried reviews traditional and enameled cast iron skillets. 
Test cook Ashley Moore uncovers the secrets to making a foolproof chocolate chip skillet cookie. 



Episode 11: Plenty of Garlic and Parm
Bridget Lancaster shows Julia Collin Davison how to make an authentic version of a Basque favorite, garlic fried chicken. Equipment expert Adam Ried shares his top pick for budget-friendly Dutch ovens. Test cook Ashley Moore shows Bridget how to make the ultimate crispy parmesan potatoes.



Episode 12: When Only Chocolate Will Do
Julia Collin Davison shows Bridget Lancaster how to make the ultimate Mississippi mud pie. Equipment expert Adam Ried reviews small food processors. Bridget uncovers the secrets to making the best whoopie pies right at home.



Episode 13: The Italian-American Kitchen
Test cook Ashley Moore shows Bridget Lancaster how to make the ultimate sausage ragu. Tasting expert Jack Bishop challenges Bridget to a tasting of fettuccine. Test cook Bryan Roof shows Julia Collin Davison the secrets to making a regional specialty for fluffy baked polenta with red sauce at home.