"Cook's Country From America's Test Kitchen" features regional home cooking from across the country. The series, like Cook’s Country magazine, approaches food in a practical, no-nonsense way. In a renovated 1806 farmhouse, the cast scientifically re-imagines family-friendly recipes for the modern home cook.
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In season three, test cooks Bridget Lancaster and Julia Collin Davison uncover blue-ribbon regional specialties (Cornell barbecued chicken, "Juicy Lucy" burgers and Texas barbecued beef ribs), re-discover "lost" recipes (monkey bread and Shaker lemon pie), and tackle classic American fare in need of a makeover (glazed meatloaf, chocolate cream cupcakes, angel food cake and more).
Jack Bishop challenges host Christopher Kimball to live tastings of kitchen staples like barbecue sauce, hot cocoa and decaf coffee, while equipment expert Adam Ried reveals the test kitchen’s top choices for hand mixers, dish towels, vacuum sealers and more. Kimball also introduces short documentary segments on the history of American favorites, including lemon pudding cake, Syracuse salt potatoes and icebox strawberry pie.
In this episode, Bridget Lancaster updates a lost recipe and shows host Christopher Kimball how to make Monkey Bread. Then, equipment expert Adam Reid reviews toasters, and tasting expert Jack Bishop challenges Chris to a tasting of decaf coffee. Finally, Julia Collin Davison uncovers the secrets to making a Dutch Baby at home. This eggy concoction relies on a hot skillet and a stay in the oven to produce a crisp yet custardy pancakelike hybrid.
