cook’s country from america’s test kitchen
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Cook’s Country
Cook’s Country is an American half-hour television cooking show on the PBS public broadcasting channel. The show is based on Cook’s Country magazine (published by the same company as Cook’s Illustrated). The show’s fourteenth season premiered in August 2021.[1]
America’s Test Kitchen is a very real 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the Monday-through-Friday destination for more than four dozen test cooks, editors, food scientists, tasters, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the “best” version.
We start the process of testing a recipe with a complete lack of conviction, which means that we accept no claim, no theory, no technique, and no recipe at face value. And we simply assemble as many variations as possible, test a half-dozen of the most promising, and taste the results blind. We then construct our own hybrid recipe and continue to test it, varying ingredients, techniques, and cooking times until we reach a consensus. The result, we hope, is the best version of a particular recipe, but we realize that only you can be the final judge of our success (or failure). As we like to say in the test kitchen, “We make the mistakes, so you don’t have to.”
Good cooking
All of this would not be possible without a belief that good cooking, much like good music, is indeed based on a foundation of objective technique. Some people like spicy foods and others don’t, but there is a right way to sauté, there is a best way to cook a pot roast, and there are measurable scientific principles involved in producing perfectly beaten, stable egg whites. This is our ultimate goal: to investigate the fundamental principles of cooking so that you become a better cook. It is as simple as that.
Jack Bishop is the Chief Creative Officer of America’s Test Kitchen. He joined the staff of Cook’s Magazine in 1988 and helped with the launch of Cook’s Illustrated in 1993. He established the tasting protocols used at America’s Test Kitchen and has authored dozens of articles for the magazine.
Jack directed the launch of Cook’s Country magazine and oversees editorial operations at both magazines. He is the tasting lab expert on America’s Test Kitchen, the top-rated public television cooking show, and Cook’s Country from America’s Test Kitchen.
Jack edited The Best Recipe (1999) and established the book division at America’s Test Kitchen. He is the author of several cookbooks, including A Year in a Vegetarian Kitchen, Vegetables Every Day, The Complete Italian Vegetarian Cookbook, Pasta e Verdura, and Lasagna. Jack’s wife, Lauren Chattman, is a cookbook author and former pastry chef. They have two daughters. Follow along with Jack on Facebook.
Cook’s Country Magazine 12+
The Cook’s Country Magazine app is packed with easy and quick foolproof-tested recipes that celebrate American home cooking at its finest. We highlight Lost Recipes from your youth that you thought were gone forever, as well as Regional Favorites that showcase little-known specialties from across the country. Every issue also includes objective equipment testing and supermarket ingredient tastings so you can shop smart. Download our free app and select the issue you’d like to buy, or subscribe to receive each new issue as it is released and save 44% off the single issue price.
Each issue of Cook’s Country magazine on this app features everything found in the print issue – every recipe, every kitchen shortcut, every equipment review, and every ingredient taste test, all without a single page of advertising so you get unbiased information on every page.
In addition, each app issue includes additional app-only features to help guarantee foolproof results in the kitchen, including:
•“Cooking Mode” Slide Shows – large step-by-step color photos showing you the critical aspects of select recipes, designed to be easy to read and understand when you’re cooking in the kitchen
•Expanded review charts for all equipment reviews and ingredient taste tests
•Plus much more
FEATURED IN EVERY ISSUE
•Foolproof recipes of classic American dishes, all updated for the modern kitchen
•Step-by-step illustrations that demonstrate the right way to prepare a recipe
•Cooking Class gives you detailed “How-To” instruction on everything from the secrets behind perfect chicken broth or how to make Smoky Pulled Pork
•Recipe Makeovers of your favorite dishes that trim down the fat – but not the flavor
•Cooking for Two downsizes recipes when you’re not cooking for a crowd
•Unbiased reviews of cookware, gadgets, and supermarket ingredients
•Not a single page of advertising!
Cook’s Country Magazine subscriptions available:
* 1-month subscription available for $1.99 (includes a 7-day Free Trial), automatically renewed until canceled
*one -year subscription available for $19.99 (includes a 30-day Free Trial), automatically renewed until canceled
* A single issue for $5.99 (non-subscription)
– All subscriptions start at the end of the applicable free trial period.
– Free trials are only available upon an initial subscription.
– Payment will charged to your iTunes account after your free trial period or at confirmation of purchase, if you’re not eligible for free trials.
– Subscription automatically renews unless auto-renew is turned off at least 24-hours before the end of your current subscription period.
– Account will be charged for renewal within 24-hours prior to the end of your current subscription period, and identify the cost of the renewal.
– Subscriptions may be managed by the user and auto-renewal may be turned off by going to the user’s Account Settings after purchase.
– Link to Privacy Policy and Terms of Use: https://www.americastestkitchen.com/guides/corporate-pages
– Any unused portion of a free trial period will forfeited when you purchase a subscription.
About Cook’s Country
Cook’s Country, launched in 2006, is located just outside Boston where a team of more than three dozen test cooks, editors, and cookware specialists work in a 2,500-square-foot test kitchen. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the “best” version of a particular recipe. The result, we hope, is the best version of a particular recipe, but we realize that only you can be the final judge of our success (or failure). As we like to say in the test kitchen, “We make the mistakes so you don’t have to.”
Cook’s Country recipes, testings, and tastings can found in Cook’s Country magazine and cookbooks, online at CooksCountry.com, or featured on our public television show, Cook’s Country from America’s Test Kitchen.
