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RSS FeedsKUED Program Guide
COOK'S COUNTRY FROM AMERICA'S TEST KITCHEN features regional home cooking from across the country. The series, like the successful 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.
| Genre: | HOW-TO |
Upcoming airings of "Cook's Country from America's Test Kitchen" on:
Sat Nov 21st, 2009 @ 2:30 pm
Send me a reminder!Bridget Lancaster makes an old-fashioned roast turkey with gravy and revisits a classic technique called larding, wrapping turkey meat with fat so that it slowly releases flavor and moisture throughout roasting. Then, Lancaster shows host Christopher Kimball the test kitchen secrets to quick and easy garlic mashed potatoes with super roasted garlic flavor. Tasting expert Jack Bishop asks Kimball to sample frozen dinner rolls to find out if any convenience products can compete with a homemade recipe. Finally, Kimball demonstrates tips and techniques for sharpening knives.
Rating: TVG
Episode #: 208H
Length: 26 minutes, 46 seconds.
English, Widescreen, Presented in High-Definition, DVS
Sat Dec 12th, 2009 @ 2:30 pm
Bridget Lancaster introduces an Alabama specialty, showing host Christopher Kimball how to make Big Bob's famous Alabama BBQ chicken, with a side of tangy apple-cabbage slaw. Tasting expert Jack Bishop challenges Kimball to an iced-tea tasting in front of a live audience to find out if specialty brands really make a better brew.
Rating: TVG
Episode #: 207H
Length: 26 minutes, 46 seconds.
English, Widescreen, Presented in High-Definition, DVS
Sat Dec 19th, 2009 @ 2:30 pm
Host Christopher Kimball demonstrates the safe and proper way to fry at home and Bridget Lancaster shares the test kitchen technique for making crisp and spicy Creole fried chicken. Tasting expert Jack Bishop challenges Kimball to a tasting of microwave popcorn, and equipment expert Adam Ried reveals the test kitchen's top choice for an affordable Dutch oven. Finally, Bridget shows Kimball the foolproof recipe for grilled corn on the cob.
Rating: TVG
Episode #: 209H
Length: 26 minutes, 46 seconds.
English, Widescreen, Presented in High-Definition, DVS
Sat Dec 26th, 2009 @ 2:30 pm
Bridget Lancaster shows host Christopher Kimball how to make a Texas favorite - shredded barbecued beef paired with ranch potato salad with a homemade dressing. Then, tasting expert Jack Bishop puts Kimball to work tasting store-bought whole wheat bread in front of a live audience to find out if commercial brands make the grade.
Rating: TVG
Episode #: 210H
Length: 26 minutes, 46 seconds.
English, Widescreen, Presented in High-Definition, DVS
Sat Jan 2nd, 2010 @ 2:30 pm
Bridget Lancaster solves the problem of mealy peaches and shows host Christopher Kimball how to make juicy skillet peach cobbler with crisp cobbles. Then, Erin McMurrer updates an old-fashioned recipe for blueberry grunt using a Dutch oven. Tasting expert Jack Bishop asks Kimball to taste substitutes for fresh lemon juice to find out if any brands stand up to the real thing. Finally, equipment expert Adam Ried reviews inexpensive ice cream makers.
Rating: TVG
Episode #: 211H
Length: 26 minutes, 46 seconds.
English, Widescreen, Presented in High-Definition, DVS
Sat Jan 9th, 2010 @ 2:30 pm
Bridget Lancaster shows host Christopher Kimball how to make grilled mustard-glazed pork loin with a deeply caramelized crust. Kimball reviews the test kitchen's top tips for gas grilling. Then, tasting expert Jack Bishop challenges Christopher to sample coarse-grain mustard. Finally, Erin McMurrer reveals the secrets to cider-braised pork chops in a skillet with a triple dose of apple flavor.
Rating: TVG
Episode #: 212H
Length: 26 minutes, 46 seconds.
English, Widescreen, Presented in High-Definition, DVS
Sat Jan 16th, 2010 @ 2:30 pm
Bridget Lancaster bakes a bright and tender red velvet cake with cream cheese frosting. Then, host Christopher Kimball reveals the keys to knowing when a cake is done. Erin McMurrer updates a 100-year-old recipe for cold-oven pound cake, and equipment expert Adam Ried reviews loaf pans to determine which pan yields the best loaf.
Rating: TVG
Episode #: 213H
Length: 26 minutes, 46 seconds.
English, Widescreen, Presented in High-Definition, DVS
Sat Jan 23rd, 2010 @ 2:30 pm
Hosts Christopher Kimball and Bridget Lancaster prepare a classic American meal. First, Kimball reveals the test kitchen's top cut for a roast. Then, Bridget makes a juicy roast beef and tops it off with rich and meaty gravy. Next, equipment expert Adam Ried challenges Kimball to a plastic wrap "tug-of-war" to find out which brand is best. And finally, Lancaster uncovers the secrets to baking perfect popovers at home.
Rating: TVG
Episode #: 201H
Length: 26 minutes, 46 seconds.
English, Widescreen, Presented in High-Definition, DVS
Sat Jan 30th, 2010 @ 2:30 pm
Bridget Lancaster uncovers the test kitchen's secrets to a perfect lemon meringue pie with a firm, sky-high topping. Then, equipment expert Adam Ried reviews inexpensive stand mixers and reveals the best bargain for the home cook. Finally, Erin McMurrer shows host Christopher Kimball how to make easy icebox Key lime pie with perfect texture and real lime flavor.
Rating: TVG
Episode #: 202H
Length: 26 minutes, 45 seconds.
English, Widescreen, Presented in High-Definition, DVS
