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Cook's Country

Cook's Country is an American multimedia cooking brand produced by , encompassing a public television series and a bimonthly magazine that focus on rediscovering and perfecting regional recipes from across the through scientific testing, historical context, and practical techniques for home cooks. Launched as a magazine in 2005, Cook's Country quickly established itself as a companion to America's Test Kitchen's flagship publication, Cook's Illustrated, by emphasizing the stories and flavors of American home cooking with an emphasis on heirloom recipes and regional specialties like Southern barbecue, , and Midwestern casseroles. The brand expanded to television in 2008 with a half-hour series that premiered on September 6, distributed by and airing on stations nationwide, where it recreates classic dishes in a renovated farmhouse setting while exploring culinary traditions through on-location segments. Originally hosted by for its first nine seasons, the show transitioned to co-hosts Bridget Lancaster and Julia Collin Davison in 2017 following Kimball's departure from , with award-winning culinary historian joining as editor-in-chief of the magazine in 2020 and contributing to the TV format as a host starting in season 16. The core approach of Cook's Country remains rooted in America's Test Kitchen's methodology, established in 1992, which involves extensive kitchen testing—often hundreds of iterations per —to ensure foolproof results, reviews, and , all presented in a straightforward, accessible style that avoids gimmicks in favor of reliable outcomes for everyday meals. Notable features include the "" series, where contributors like test cook Bryan Roof travel to document cultures, such as Tampa's Cuban sandwiches or Seattle's traditions, and segments highlighting diverse voices in , including contributions from test cooks Morgan Bolling and Lawman Johnson. As of 2025, the TV series has aired 18 seasons, with the most recent premiering on September 20 and focusing on themes like sandwiches and Southern classics, continuing to air on platforms including and Create TV. However, in July 2025, announced that print publication of the magazine ended after the October–November 2025 issue, with digital content and recipes migrating to the broader platform to sustain the brand's legacy.

Overview

Concept and format

Cook's Country is a half-hour public television series dedicated to rediscovering and rigorously testing recipes rooted in America's regional culinary traditions, adapting them for modern home cooks with practical, reliable techniques. Produced by , the program emphasizes dishes from diverse areas such as the Midwest, , and , drawing on historical context to highlight their cultural significance while prioritizing accessibility and foolproof results. Each episode follows a structured format designed to educate and engage viewers in the cooking process. It begins with an introduction to the featured recipes, providing brief historical or regional background to set the stage. This is followed by on-camera cooking demonstrations where test cooks prepare the dishes step-by-step, showcasing techniques that ensure consistent outcomes. The Tasting Lab segment then presents side-by-side comparisons of recipe variations or ingredients, demonstrating how small adjustments impact flavor and texture through objective evaluations. Concluding the main content is the Equipment Corner, which reviews kitchen tools and gadgets to recommend the most effective options for home use. The show's no-nonsense, science-based approach underscores its commitment to empirical testing, where recipes are refined through extensive trials to eliminate common pitfalls and optimize results for amateur cooks. Starting from Season 14, episodes incorporate short documentary segments that explore the origins and stories behind specific foods, adding depth to the regional focus without overwhelming the core instructional elements. A key format evolution occurred in Season 12 with an update to the , which introduced a more contemporary sound to enhance the program's welcoming, approachable style.

Filming locations

Cook's Country was initially filmed in a restored 1806 farmhouse known as the Judge Sheldon Residence, located in the rural village of West Rupert, Vermont, for its first ten seasons from 2008 to 2017. This historic site, built by Revolutionary War veteran Judge David Sheldon, was selected to capture the essence of rural American heritage and provide an authentic, homey backdrop for the show's focus on regional, down-home cooking. The farmhouse's kitchen served as the primary set, evoking a sense of tradition that aligned with the program's narrative of rediscovering classic American recipes. Beginning with Season 11 in , production shifted to a purpose-built farmhouse-style studio set at headquarters in Boston's , specifically within the Historic Innovation and Design Building at 21 Drydock Avenue. This modern facility replaced the location, maintaining the rustic aesthetic through replicated farmhouse elements while leveraging urban infrastructure for efficiency. The move coincided with broader expansions at , including the relocation from a smaller Brookline site to this larger space designed for multimedia production. The transition to Boston's advanced studios significantly enhanced production logistics, providing state-of-the-art kitchens— including at least three dedicated filming sets— that supported more expansive segments such as Equipment Corner, where hosts evaluate kitchen tools in greater detail. The new headquarters increased the number of burners from 64 to 80 and ovens from 36 to 50, facilitating smoother operations for recipe testing and on-camera demonstrations without the travel constraints of the remote site. This upgrade allowed for year-round filming and integration with America's Test Kitchen's broader test facilities, improving overall efficiency and content quality.

History

Origins and launch

Cook's Country premiered on September 6, 2008, as a from the established public television series , distributed nationally by . The program was directly inspired by Cook's Country magazine, a publication launched by in 2005 that emphasized approachable American home cooking and regional traditions. Founded and hosted by , who had previously created , the show aimed to explore and refine classic U.S. comfort foods with a focus on practical, rigorously tested recipes drawn from diverse regional influences across the country. The initial concept stemmed from Kimball's vision to differentiate the new series from its predecessor by highlighting everyday American fare, such as staples, pot pies, and classics, while maintaining the test kitchen's commitment to foolproof methods developed through extensive experimentation. Season 1 consisted of 13 episodes, each centered on themes like forgotten cakes, southern regional recipes, and all-American picnics, featuring demonstrations of home-style dishes adapted for modern kitchens. These episodes underscored the show's foundational approach: demystifying traditional cooking through science-backed techniques and storytelling about culinary heritage. Early production took place in a renovated 1806 Vermont farmhouse in Rupert, which served as the iconic set for the first ten seasons, evoking a rustic, authentic kitchen environment. The initial cast was assembled from the team, with Kimball as the on-camera host guiding viewers through recipes alongside test cooks like Bridget Lancaster, ensuring a seamless extension of the parent organization's expertise in recipe development and testing. This setup allowed the debut season to establish Cook's Country as a companion program that brought the magazine's regional focus to life on screen, prioritizing accessibility and reliability for cooks nationwide.

Evolution and hosting changes

In 2016, following the airing of Season 9, original host departed Cook's Country as part of his broader exit from , stemming from a contract dispute with the parent company, Boston Common Press. This shift marked the end of Kimball's singular leadership on the show, which he had hosted since its 2008 debut, and prompted the introduction of a co-hosting structure to maintain the program's focus on recipe development and regional American cooking. Starting with Season 10 in 2017, test kitchen experts Bridget Lancaster and Collin Davison assumed the roles of primary co-hosts, bringing a more paired dynamic that highlighted teamwork in recipe testing and demonstration. The transition preceded the show's relocation to a state-of-the-art studio in Boston's starting in Season 11. This change emphasized collaborative on-screen interactions, where the hosts alternated leading segments on equipment reviews, taste tests, and home-style recipes, fostering a sense of shared expertise among the cast. In 2020, joined as Editor-in-Chief of the associated Cook's Country magazine, influencing the television series with her expertise in culinary history starting in Season 14 (2021). Her leadership introduced greater emphasis on diverse regional histories and food narratives, such as exploring African American contributions to traditions and stories from overlooked local cooks, enriching the show's storytelling around American comfort foods.

Recent developments

Season 17 of Cook's Country, which aired from 2024 to 2025, consisted of 26 episodes that highlighted diverse and inclusive narratives in , guided by host . The season explored regional recipes with historical context, such as the origins of hot honey in Southern cooking and the cultural significance of Okinawan influences in American adaptations, while maintaining the show's traditional format of on-location segments and kitchen tests. On September 20, 2025, Season 18 premiered, introducing Hannah Crowley as the new equipment expert, succeeding Adam Ried in that role. Crowley debuted in segments reviewing tools like cold-brew coffee makers and panini presses, contributing to episodes focused on themes such as bar snacks and chocolate desserts. This change refreshed the show's equipment corner while Tipton-Martin continued to anchor the historical storytelling. In July 2025, announced the cessation of Cook's Country magazine publication after its October–November 2025 issue, affecting the show's promotional synergies with print media. The decision, part of broader layoffs at the organization, means future seasons will rely more on digital platforms and the TV series itself for dissemination and .

Cast and crew

Primary hosts

Christopher Kimball served as the original host of Cook's Country from its premiere in 2008 through season 9 in 2016. As the founder of magazine, which he re-launched in 1993 after initially establishing Cook's Magazine in 1980, Kimball brought his extensive publishing background to the show, emphasizing rigorous recipe testing and home cooking techniques. His hosting style featured a distinctive folksy narration, often drawing on personal anecdotes and historical context to engage viewers in the exploration of American regional recipes. Bridget Lancaster has co-hosted Cook's Country since season 10 in 2017, where she leads cooking demonstrations and oversees the execution of tested recipes on air. She joined as a test cook for Cook's Illustrated in 1998 and contributed to the launch of Cook's Country magazine in 2004, developing its early recipes with a focus on accessible, foolproof methods. Prior to her television role, Lancaster gained practical experience in restaurant kitchens across the South and Northeast, specializing in , which informs her precise, hands-on approach to savory and sweet preparations alike. Julia Collin Davison has co-hosted the show alongside since 2017, primarily explaining recipe science and techniques, with a particular emphasis on technical elements such as dough handling and . A graduate of in 1996, she began her career at as a test cook for Cook's Illustrated in 1999, rising to executive editorial director and contributing to numerous cookbooks through recipe development and editing. Her on-screen presence highlights the methodical testing process, making complex culinary concepts approachable for home cooks. Toni Tipton-Martin joined Cook's Country in season 14 in 2021, hosting historical segments that contextualize recipes within culinary traditions, often focusing on underrepresented narratives. As of Cook's Country since 2020, she draws on her background as a culinary historian, including her founding of the Jemima Code project to document African cookbooks and chefs. Tipton-Martin is a three-time Award winner, including for : Recipes from Two Centuries of African Cooking in the category (2020) and for The Jemima Code in Reference and Scholarship (2016), as well as the Lifetime Achievement Award in 2025; she also received the Award in 2021 for her contributions to food writing and history.

Supporting cast and experts

Jack Bishop serves as the ingredient expert on Cook's Country, specializing in sourcing advice, substitutions, and tastings to guide home cooks through recipe adaptations. As a longstanding figure at , where he has been executive editor since 1992, Bishop has appeared in every season of the show since its debut in 2008, often leading segments on pantry staples and flavor profiles. Adam Ried hosted the Equipment Corner segment from Seasons 1 through 17 (2008–2024), where he evaluated kitchen tools such as roasting racks, coffee makers, and baking dishes to recommend reliable options for everyday use. His tenure emphasized practical testing and comparisons, drawing from his role as a senior editor at Cook's Illustrated. Ried departed after Season 17, with his equipment reviews succeeded by a new specialist in 2025. Hannah Crowley joined as the equipment specialist starting in Season 18 (2025–present), focusing on reviews of modern appliances like cold-brew makers and presses, informed by her background in and executive editing for ATK Reviews. Other recurring experts include Ashley Moore, who has contributed to tasting panels and test cook demonstrations since Season 12, bringing her skills as a food stylist and on-screen instructor to evaluate ingredients like nonalcoholic beers and whole-wheat breads. Christie Morrison has appeared in field segments and test cooks from Season 10 onward, showcasing regional techniques such as quick-braised greens and chutneys while serving as executive editor for video and cooking school at .

Production

Production company and process

Cook's Country is produced by Productions, a division of the broader organization dedicated to creating public television cooking content. The production team includes over 20 editors, test cooks, and support staff who collaborate on recipe refinement and episode creation, drawing from 's larger pool of more than 50 test cooks and editors. This setup ensures a focus on practical, regional American recipes tested for home kitchen reliability. The development process emphasizes extensive trials to achieve consistent results for everyday cooks. It follows a structured five-step : initial into historical and cultural contexts, a "five-recipe test" comparing multiple variations to identify optimal techniques and ingredients, iterative refinement through dozens of versions adjusting variables like temperatures or ratios, home testing by a network of volunteer cooks for real-world feedback (requiring at least 80% approval rate), and final tweaks for clarity and precision before approval. often undergo hundreds of individual trials; for instance, the required two years of testing involving 500 pounds of to perfect low-and-slow methods. This rigorous approach prioritizes failproof outcomes over speed, with test cooks documenting successes and failures to inform script narratives. Episode production begins with pre-filming tests in the dedicated to verify performance and troubleshoot issues, such as ingredient substitutions or timing adjustments. Scripts are then written to highlight these insights, weaving in explanations of trial-and-error processes to educate viewers, with cast members reviewing and memorizing key segments for natural delivery. Filming incorporates on-set preparations like pre-measured ingredient trays (doubled for potential reshoots) and live cooking demonstrations, followed by editing to compile a 27-minute , including beauty shots of finished dishes and voice-over corrections for any minor errors. This workflow maintains a no-nonsense , focusing on accessible techniques without unnecessary .

Connection to magazine and media

Cook's Country magazine, launched in 2005 by , served as the foundational companion to the , with both emphasizing regional American recipes and storytelling. The show frequently adapted recipes from the magazine's print issues, while magazine content drew from on-air demonstrations to foster audience overlap and reinforce the brand's practical approach to home cooking. This synergy extended to the broader ecosystem, where recipes from both the show and magazine were shared across the company's website, multiple cookbooks compiling TV episodes and print features, and public television streaming platforms. Cross-promotions between the magazine and show included integrated marketing through America's Test Kitchen's digital channels, such as online recipe databases and video clips that previewed or expanded on printed content. For instance, the magazine's issues often highlighted upcoming TV segments on American culinary traditions, driving viewers to subscribe or purchase related products like equipment reviews tied to on-air tests. The franchise's cookbooks, such as those compiling seasons of the show, further blurred lines by incorporating magazine-tested variations, reaching a combined audience of over 2 million weekly TV viewers and 280,000 print subscribers at its peak. In July 2025, announced the closure of the magazine's print edition after the October-November issue, citing a strategic shift amid challenges. This decision accompanied layoffs of seven staff members but preserved the Cook's Country brand through continued TV production, digital recipes on the ATK website, and ongoing cookbook releases, redirecting resources to non-print media extensions. The move emphasized the show's enduring role as the primary vehicle for the brand's content, with digital platforms absorbing former magazine features to maintain audience engagement.

Reception

Awards and nominations

Cook's Country has garnered recognition from the for its production excellence in the culinary programming category, though it has not yet secured a win. In 2012, the series received a for Outstanding Directing in a /Culinary Program, credited to Jan Maliszewski, acknowledging the show's skillful visual storytelling in recipe demonstrations and kitchen techniques. The earned another nomination in 2016 for Outstanding Culinary , highlighting its overall content quality, including engaging hosts, tested recipes, and educational approach to home cooking. In 2019, Cook's Country was nominated for Outstanding Directing for a Multiple Camera /Culinary or Educational and Informational , with Herb Sevush recognized for his direction that captured the show's dynamic multi-host format and practical cooking segments. In 2020, the series received a nomination for Outstanding Directing for a Multiple Camera Daytime Program, again crediting Herb Sevush. These nominations affirm the show's strong production values, distinguishing it amid competition from established daytime culinary series like , which dominated similar categories during the era.

Critical response and legacy

Cook's Country has received acclaim for its authentic exploration of regional American cuisine and its emphasis on practical, accessible cooking techniques that demystify traditional recipes. Critics and viewers have praised the show's focus on the stories behind dishes, highlighting how it uncovers cultural heritage often overlooked in mainstream media. For instance, a 2020 New York Times profile lauded the appointment of Toni Tipton-Martin as editor-in-chief of the associated magazine, noting her expertise in using culinary reporting to illuminate social change and the contributions of Black cooks to American foodways, which extended to the TV format's narrative style. User reviews on platforms like IMDb echo this, with an average rating of 8.6/10 from 10,333 user ratings, commending the straightforward ingredient explanations and regional backstories that make complex heirloom recipes approachable for home cooks. The show's no-nonsense approach to testing and simplifying recipes has been highlighted as a key strength, distinguishing it from more performative cooking programs. Audience engagement has grown significantly since its PBS debut, evolving from a niche public television offering to a broader staple in American cooking media. Early seasons attracted dedicated viewers interested in regional specialties, but viewership surged during the 2020 lockdown, with ratings reaching 0.76— a 14% increase from prior months— as homebound audiences sought reliable cooking content. By the 2020s, expansions to streaming platforms like the PBS app and America's Test Kitchen's digital ecosystem, coupled with a 2025 partnership with Studio71 for enhanced online distribution, propelled demand to 4.4 times the average TV series in the U.S. This growth mirrors the broader America's Test Kitchen portfolio, which reports over 2 million weekly viewers across its shows, reflecting Cook's Country's role in sustaining interest through foolproof recipes amid rising home cooking trends. The show's legacy lies in its enduring influence on home cooking practices and its push toward more inclusive narratives in culinary . By crisscrossing the U.S. to feature local cooks and adapt dishes for modern kitchens, Cook's Country has shaped trends toward regional authenticity and practical innovation, inspiring home cooks to revive forgotten techniques like skillet frying or slow simmering. Post-2021, under Toni Tipton-Martin's influence as host and editor, the program amplified diverse voices, particularly those of African American and immigrant communities, through segments on the multifaceted histories of dishes and the antidote to narrow notions of "authenticity." As part of the empire, it remains a even after the 2025 cessation of the Cook's Country magazine, with the TV series continuing to promote tested recipes and cultural depth via digital channels.

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