Season 16 of Cook's Country TV just premiered! In this jam-packed season, the cast take us on a fresh tour of the American table—from San Diego to Texas—to learn about, cook, and taste what folks around the country are eating today.
Watch Toni, Bridget, Julia, and the rest of the gang prepare failproof versions of recipes such as Texas-Style Smoked Beef Ribs, San Diego Fish Tacos, and pillowy donut-like Malasadas. Recipes include their backstories and introduce the chefs who inspired them, along with kitchen-tested tips and ingredient picks.
Want to know what's in store this season? You're in the right place. This page contains all of the episode titles and descriptions (and videos, once the episode airs) plus every test kitchen–tested recipe and product review.
Find out where and when Cook’s Country airs in your area by entering your zip code into our station finder.
The Complete Cook's Country CookbookHit the road with the top-rated Cook’s Country TV show as it searches out the best recipes from across America.
Episode 1: Texas Cookout (aired September 9)
In episode 1, Bryan Roof visits El Paso, Texas. After he returns, he shares his version of Texas-Style Smoked Beef Ribs with host Bridget Lancaster. Equipment expert Adam Ried shares his top picks for charcoal. Toni Tipton-Martin discusses the history of self-rising flour, and Lawman Johnson makes host Julia Collin Davison Easy Blueberry Cobbler.
Texas-Style Smoked Beef RibsWanted: a foolproof method for gigantic beef ribs.
Easy Blueberry CobblerTo make this an easy recipe, we replaced four standard ingredients—flour, salt, baking soda, and some of the sugar—with self-rising flour and sweetened condensed milk, allowing for minimal prep time.
All About CharcoalWe love cooking on charcoal. Is one type better than another?
Episode 2: Fish Tacos and Fried Shrimp (aired September 16)
In episode 2, Bryan Roof visits San Diego, California, and then shares his version of San Diego Fish Tacos with host Julia Collin Davison. Tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of tortilla chips. Toni Tipton-Martin talks about the history of shrimping in America, and Ashley Moore cooks Bridget Crispy Fried Shrimp.
San Diego Fish TacosThese delightfully complex tacos are a family affair at Karina’s Cantina.
Crispy Fried ShrimpWe set our sights on well-seasoned, crispy, tender morsels with an irresistible dipping sauce.
The Best Tortilla ChipsCrunchy, salty, and corn-forward, tortilla chips are beloved. But which brand is best?
Episode 3: Never Enough Citrus (aired September 23)
In episode 3, Morgan Bolling makes host Julia Collin Davison Smoked Citrus Chicken, and Toni Tipton-Martin shares the origins of Key Lime Pie. Christie Morrison makes host Bridget Lancaster Really Good Key Lime Pie.
Smoked Citrus ChickenIt’s inspiring—and delicious—when citrus, smoke, and spice come together.
Really Good Key Lime PiePuckeringly tart key lime pie is classic for a reason. But just how important is the “key” part?
Episode 4: Sisig and Wings (aired September 30)
In episode 4, Bryan Roof visits Oakland, California, to learn about sisig. Then, he shares his version of Sisig and Garlic Fried Rice with host Julia Collin Davison. Tasting expert Jack Bishop discusses the importance of Knorr’s Liquid Seasoning in Filipino cooking. Toni Tipton-Martin talks about the history of chicken wings as a bar snack, and Julia makes host Bridget Lancaster Soy Sauce Chicken Wings.
SisigA traditional Filipino bar snack found a place to shine in California.
Garlic Fried RiceA simple technique infuses this rice with intense garlic flavor.
Soy Sauce Chicken WingsOne test cook shares her family's savory, sticky, slightly sweet wings with a wider audience.
Episode 5: Hawaiian Melting Pot (aired October 7)
In episode 5, Morgan Bolling and host Toni Tipton-Martin make Tuna Poke and Salmon Teriyaki Poke. Tasting expert Jack Bishop challenges host Julia Collin Davison to a tasting of freeze-dried backpacking meals. Christie Morrison fries up Malasadas for host Bridget Lancaster.
Tuna PokeBefore there were bowl shops on every corner, there was the simple, unbeatable Hawaiian poke.
Salmon Teriyaki PokeBefore there were bowl shops on every corner, there was the simple, unbeatable Hawaiian poke.
MalasadasOne taste of these pillowy, sugar-dusted Hawaiian favorites and you may never go back to glazed raised.
Episode 6: Grilled Lamb and Cheesecake (aired October 14)
In episode 6, Morgan Bolling makes host Bridget Lancaster Grilled Bone-In Leg of Lamb with Charred Scallion Sauce. Equipment expert Adam Ried shares his top picks for spray mops. Toni Tipton-Martin talks about a popular cheesecake that's taking the world by storm, and Bridget makes host Julia Collin Davison a showstopping La Viña-Style Cheesecake.
Grilled Bone-In Leg of Lamb with Charred-Scallion SauceIt took 112 pounds of meat, but we finally achieved a leg of lamb that tasted as impressive as it looked.
La Viña–Style CheesecakeWho says cheesecake needs to be fussy? This version has just five ingredients, an easy method, and a sweet backstory.
The Best Spray MopsA good spray mop easily tackles small messes and routine cleanings without a bulky bucket. Our favorite scrubbed away the competition.
Episode 7: Puerto Rican Classics (aired October 21)
In episode 7, Bryan Roof visits Puerto Rico and returns to share his version of Guanimes con Bacalao with host Toni Tipton-Martin. Tasting expert Jack Bishop talks about Salt Cod, and Lawman Johnson and host Bridget Lancaster whip up delicious Piña Coladas.
Guanimes con Bacalao (Cornmeal Dumplings with Salt Cod)A beautiful family tradition from the mountains of Puerto Rico.
Piña ColadasThe official drink of Puerto Rico, this magical combination of pineapple, coconut, and rum can be enjoyed either shaken over ice or frozen.
Episode 8: A Love Letter to the South (aired October 28)
In episode 8, Ashley Moore makes host Julia Collin Davison weeknight-ready Pan-Fried Pork Chops with Milk Gravy. Equipment expert Adam Ried shares his top picks for disposable utensils, and tasting expert Jack Bishop takes a deep dive into jarred peppers. Toni Tipton-Martin shares the origins of pimento cheese, and Morgan Bolling makes host Bridget Lancaster creamy Pimento Mac and Cheese.
Pan-Fried Pork Chops with Milk GravyWe knew there was a secret to keeping the coating crunchy even under the gravy. We just had to unlock it.
Pimento Mac and CheeseFans of creamy, tangy pimento cheese love it on sandwiches. We wanted it with macaroni.
Disposable Utensil SetsAfter putting these single-use utensils to the test at a backyard barbecue, we found two sets worth considering.
Episode 9: Biscuits and Chicken (aired November 4)
In episode 9, Lawman Johnson makes host Julia Collin Davison tall and tender Butter and Lard Biscuits, and Toni Tipton-Martin addresses the debate between lard and shortening. Equipment expert Adam Ried weighs the benefits of full-size and mini food processors. Bryan Roof visits Asheville, NC, and returns to share his version of Mimosa Fried Chicken with host Bridget Lancaster.
Butter and Lard BiscuitsA combination of lard and butter produces flaky, tender, mouthwatering biscuits.
Mimosa Fried ChickenA North Carolina brunch institution inspired us to infuse crunchy fried chicken with the orange and wine favors of mimosas.
The Best Food ProcessorsOur longtime favorite is powerful and easy to use, but is it still the best choice?
The Best Small Food ProcessorsWe love our winning food processor, but it’s big and costs nearly $200. Could we find a cheaper, smaller model that still aces basic tasks?
Episode 10: Jamaican Feast (aired November 11)
In episode 10, Morgan Bolling makes host Julia Collin Davison Jamaican Oxtail, and Toni Tipton-Martin talks about oxtail dishes around the world. Equipment expert Adam Ried shares his top picks for countertop compost bins, and Christie Morrison makes host Bridget Lancaster Jamaican Rice and Peas.
Jamaican OxtailMy grandmother’s oxtail is more than a meal; it’s the connection between us and to our history.
Jamaican Rice and PeasNo Jamaican feast is complete without the “coat of arms.”
The Best Countertop Compost BinsThere are countless models on the market. Which ones contain smells and are a breeze to use?
Episode 11: New Mexican Bounty (aired November 18)
In episode 11, Bryan Roof visits Albuquerque, New Mexico, and then he and host Julia Collin-Davision make New Mexican Bean-and-Cheese Turnovers with Green Chile. Toni Tipton-Martin shares the history of Tomato Clubs in the United States, and Ashley Moore makes host Bridget Lancaster a beautiful Southwestern Tomato and Corn Salad.
New Mexican Bean-and-Cheese Turnovers with Green ChileThese chile-drenched turnovers bring the heat (along with the beans and cheese).
Southwestern Tomato and Corn SaladOne tomato, two tomato, three tomato, corn.
Episode 12: Mediterranean Meze (aired December 9)
In episode 12, Bryan Roof makes host Toni Tipton-Martin Mana’eesh Za’atar and Baba Ghanoush. Tasting expert Jack Bishop talks about different eggplants. Christie Morrison makes host Julia Collin Davison Roasted Beets with Lemon-Tahini Dressing.
Mana'eesh Za'atar (Za'atar Flatbreads)A light hand and a hot oven produce a flatbread full of flavor.
Baba GhanoushThis creamy, smoky roasted eggplant dip is easy to make and infinitely customizable.
Roasted Beets with Lemon-Tahini DressingThe key to well-seasoned beets lies in prepping them before—rather than after—cooking.
Episode 13: The Best Diner Food (aired December 16)
In episode 13, Ashley Moore makes host Julia Collin Davison Diner-Style Patty Melts, and Toni Tipton-Martin shares the origins of patty melts at Tiny Naylor’s restaurants. Equipment expert Adam Ried shares his top picks for automatic drip coffee makers, and Christie Morrison makes host Bridget Lancaster the Ultimate Extra-Crunchy Onion Rings.
Diner-Style Patty MeltsThis old-school favorite combines the best of smashed burgers and grilled cheese sandwiches.
Ultimate Extra-Crunchy Onion RingsTo make ’em nice, bread ’em twice.
The Best Coffee Makers (Automatic Drip)We tested more than a dozen drip coffee makers to see if they could deliver a great brew without a lot of fuss.
Episode 14: French-Inspired Dinner (aired December 23)
In episode 14, Christie Morrison makes host Julia Collin Davison Trout Amandine, and Toni Tipton-Martin discusses how Julia Child made French cuisine accessible in the United States. Tasting expert Jack Bishop takes a deep dive into freshwater fish, and equipment expert Adam Ried shares his top picks for bench scrapers. Ashley Moore makes host Bridget Lancaster elegant Lentilles du Puy with Spinach and Crème Fraîche.
Trout AmandineThis mild freshwater fish gets a classic culinary treatment for an easy, elegant weeknight dinner.
Lentilles du Puy with Spinach and Crème FraîcheThis deeply satisfying lentil dish is both humble and extravagant.
The Best Bench ScrapersWe use bench scrapers for far more than just making pastry—and we have strong opinions about what makes a great model.
Episode 15: Sausages and Salad (aired December 30)
In episode 15, Bryan Roof visits Portland, Oregon, and returns to share his version of Choucroute Garnie with host Bridget Lancaster. Toni Tipton-Martin talks about Belgian endive. Tasting expert Jack Bishop talks all about European-Style Sausages. Ashley Moore makes host Julia Collin Davison Endive Salad with Oranges and Blue Cheese.