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Cook's Country
Classic Cookout
Season 17
Episode 1724
Test cook Ashley Moore makes a showstopping Blueberry Cream Pie, and Toni Tipton-Martin talks about the rarity of blue foods in nature. Equipment expert Adam Ried shares our recommended travel utensil sets. Hosts Bridget Lancaster and Julia Collin Davison fry up Sweet Tea-Brined Fried Chicken.
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26:25
Double-Chocolate Banana Bread, Chocolate Brownie Cookies; cold-brew coffee makers
26:25
Pickle-Brined Fried Chicken Sandwich, Chocolate-Marshmallow Sandwich Cookies; cucumbers
26:25
Indoor Barbecued Ribs, Air-Fryer Jalapeño Poppers; panini presses
26:25
Frito Pie, potato chip cookies; nonalcoholic beer, history of potato chips
26:25
Porchetta Abruzzese, Quick-Braised Broccoli Rabe; hardy greens
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26:25
Portuguese Pastéis de Nata; our favorite canned diced tomatoes
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26:25
Coastal Georgia Paella, Peach Ripple Ice Cream; a visit to the Georgia Lowcountry
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26:56
Pomegranate-Glazed Lamb Chops, Asparagus Salad with Radishes; all about Radishes
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26:56
Kalbi (Korean Grilled Flanken-Style Short Ribs); Shredded Carrot & Serrano Salad; peelers
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26:56
Ahi-Chile Tostadas, Skillet Corn with Mexican Chorizo; all about lard and shortening
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26:56
Sausage Lasagna, Spaghetti with Garlic and Olive Oil; Canned Diced Tomatoes tasting
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25:29
Test cook Christie Morrison and host Bridget Lancaster make Double-Crust Chicken Pot Pie.