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.
Cook's Country
Cook's Country TV, Season 16: All the Episodes, Recipes & Reviews
The gang is back for another season full of mouthwatering recipes, clever kitchen gadgets, and fascinating food history.
By Published Sept. 12, 2023.
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.
16 Seasons of Recipes & Reviews
The Complete Cook's Country Cookbook
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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.
Recipe
Texas-Style Smoked Beef Ribs
Wanted: a foolproof method for gigantic beef ribs.Get the Recipe
Recipe
Easy Blueberry Cobbler
To 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.Get the Recipe
Equipment Review
All About Charcoal
We love cooking on charcoal. Is one type better than another?Read Our Review
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.
Recipe
San Diego Fish Tacos
These delightfully complex tacos are a family affair at Karina’s Cantina.Get the Recipe
Recipe
Crispy Fried Shrimp
We set our sights on well-seasoned, crispy, tender morsels with an irresistible dipping sauce.Get the Recipe
Equipment Review
The Best Tortilla Chips
Crunchy, salty, and corn-forward, tortilla chips are beloved. But which brand is best?Read Our Review
Episode 3: Never Enough Citrus (airs 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.
Recipe
Smoked Citrus Chicken
It’s inspiring—and delicious—when citrus, smoke, and spice come together.Get the Recipe
Recipe
Really Good Key Lime Pie
Puckeringly tart key lime pie is classic for a reason. But just how important is the “key” part?Get the Recipe
Episode 4: Sisig and Wings (airs 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.
Recipe
Sisig
A traditional Filipino bar snack found a place to shine in California.Get the Recipe
Recipe
Garlic Fried Rice
A simple technique infuses this rice with intense garlic flavor.Get the Recipe
Recipe
Soy Sauce Chicken Wings
One test cook shares her family's savory, sticky, slightly sweet wings with a wider audience.Get the Recipe
Episode 5: Hawaiian Melting Pot (airs 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.
Recipe
Tuna Poke
Before there were bowl shops on every corner, there was the simple, unbeatable Hawaiian poke.Get the Recipe
Recipe
Salmon Teriyaki Poke
Before there were bowl shops on every corner, there was the simple, unbeatable Hawaiian poke.Get the Recipe
Recipe
Malasadas
One taste of these pillowy, sugar-dusted Hawaiian favorites and you may never go back to glazed raised.Get the Recipe
Episode 6: Grilled Lamb and Cheesecake (airs 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.
Recipe
Grilled Bone-In Leg of Lamb with Charred-Scallion Sauce
It took 112 pounds of meat, but we finally achieved a leg of lamb that tasted as impressive as it looked.Get the Recipe
Recipe
La Viña–Style Cheesecake
Who says cheesecake needs to be fussy? This version has just five ingredients, an easy method, and a sweet backstory.Get the Recipe
Equipment Review
The Best Spray Mops
A good spray mop easily tackles small messes and routine cleanings without a bulky bucket. Our favorite scrubbed away the competition.Read Our Review
Episode 7: Puerto Rican Classics (airs 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.
Recipe
Guanimes con Bacalao (Cornmeal Dumplings with Salt Cod)
A beautiful family tradition from the mountains of Puerto Rico.Get the Recipe
Recipe
Piña Coladas
The official drink of Puerto Rico, this magical combination of pineapple, coconut, and rum can be enjoyed either shaken over ice or frozen.Get the Recipe
Episode 8: A Love Letter to the South (airs 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.
Recipe
Pan-Fried Pork Chops with Milk Gravy
We knew there was a secret to keeping the coating crunchy even under the gravy. We just had to unlock it.Get the Recipe
Recipe
Pimento Mac and Cheese
Fans of creamy, tangy pimento cheese love it on sandwiches. We wanted it with macaroni.Get the Recipe
Equipment Review
Disposable Utensil Sets
After putting these single-use utensils to the test at a backyard barbecue, we found two sets worth considering.Read Our Review
Episode 9: Biscuits and Chicken (airs 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.
Recipe
Butter and Lard Biscuits
A combination of lard and butter produces flaky, tender, mouthwatering biscuits.Get the Recipe
Recipe
Mimosa Fried Chicken
A North Carolina brunch institution inspired us to infuse crunchy fried chicken with the orange and wine favors of mimosas.Get the Recipe
Equipment Review
The Best Food Processors
Our longtime favorite is powerful and easy to use, but is it still the best choice?Read Our Review
Equipment Review
The Best Small Food Processors
We 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?Read Our Review
Episode 10: Jamaican Feast (airs 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.
Recipe
Jamaican Oxtail
My grandmother’s oxtail is more than a meal; it’s the connection between us and to our history.Get the Recipe
Recipe
Jamaican Rice and Peas
No Jamaican feast is complete without the “coat of arms.”Get the Recipe
Equipment Review
The Best Countertop Compost Bins
There are countless models on the market. Which ones contain smells and are a breeze to use?Read Our Review
Episode 11: New Mexican Bounty (airs 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.
Recipe
New Mexican Bean-and-Cheese Turnovers with Green Chile
These chile-drenched turnovers bring the heat (along with the beans and cheese).Get the Recipe
Recipe
Southwestern Tomato and Corn Salad
One tomato, two tomato, three tomato, corn.Get the Recipe
Episode 12: Mediterranean Meze (airs 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.
Recipe
Mana'eesh Za'atar (Za'atar Flatbreads)
A light hand and a hot oven produce a flatbread full of flavor.Get the Recipe
Recipe
Baba Ghanoush
This creamy, smoky roasted eggplant dip is easy to make and infinitely customizable.Get the Recipe
Recipe
Roasted Beets with Lemon-Tahini Dressing
The key to well-seasoned beets lies in prepping them before—rather than after—cooking.Get the Recipe
Episode 13: The Best Diner Food (airs 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.
Recipe
Diner-Style Patty Melts
This old-school favorite combines the best of smashed burgers and grilled cheese sandwiches.Get the Recipe
Recipe
Ultimate Extra-Crunchy Onion Rings
To make ’em nice, bread ’em twice.Get the Recipe
Equipment Review
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.Read Our Review
Episode 14: French-Inspired Dinner (airs 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.
Recipe
Trout Amandine
This mild freshwater fish gets a classic culinary treatment for an easy, elegant weeknight dinner.Get the Recipe
Recipe
Lentilles du Puy with Spinach and Crème Fraîche
This deeply satisfying lentil dish is both humble and extravagant.Get the Recipe
Equipment Review
The Best Bench Scrapers
We use bench scrapers for far more than just making pastry—and we have strong opinions about what makes a great model.Read Our Review
Episode 15: Sausages and Salad (airs 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.
Recipe
Endive Salad with Oranges and Blue Cheese
A classic pairing with a surprising twist.Get the Recipe
Recipe
Choucroute Garnie
We’re all in for pork.Get the Recipe