Are you ready for a good, old-fashioned road trip? We’ve paired with Create for a marathon of 10 Cook’s Country episodes featuring fan-favorite recipes from across America. Catch it on Create from Friday, July 19 through Thursday, July 25.
Starting out from ATK’s hometown of Boston, MA, we’ll be travelling clockwise around the country to visit places like Texas for their famous Barbecue Brisket, the Bay Area where we’ll sample Neorm Sach Moan, and stop off in Minnesota for a taste of their Tater Tot Hotdish.
Find the full lineup of all the standout recipes—plus informative product reviews and tips that will make you a better cook—below.
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New England for Everyone (Season 15, Episode 2)
In this episode, Christie Morrison makes host Julia Collin Davison Woodman’s-Style Clam Chowder. Tasting expert Jack Bishop explains how to eat oysters at home and Adam Ried reviews Inexpensive Blenders. Toni Tipton-Martin talks about how to humanely cook lobster, and Ashley Moore cooks host Bridget Lancaster Hot Buttered Lobster Rolls.
Hot Buttered Lobster Rolls
Hold the mayo—and the celery. For lobster lovers, a buttered lobster roll doesn't need 'em.
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The Best Blenders
To find the best blenders, we tested dozens of models at every price point.
Read Our ReviewPennsylvania Dutch Country (Season 13, Episode 10)
Watch as Test cook Bryan Roof makes host Bridget Lancaster perfect Pennsylvania Dutch Apple Pie. Next, tasting expert Jack Bishop challenges host Julia Collin Davison to a tasting of vanilla ice cream. Then, equipment expert Adam Ried reveals his top pick for loaf pans. Finally, Bridget and Julia bake the best Amish Cinnamon Bread.
Pennsylvania Dutch Apple Pie
This rustic holiday pie boasts a creamy apple filling. The secret ingredient: vanilla ice cream, right in the filling.
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Amish Cinnamon Bread
Our goal: Make a quick version of this beloved “friendship bread” without losing any of its sweet flavor or knockout aroma.
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Vanilla Ice Cream
Vanilla is America's favorite ice cream flavor, but which product is the cream of the crop?
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Loaf Pans
Making bakery-quality sandwich breads and pound cakes at home isn't hard. You just need the right loaf pan.
Read Our ReviewBiscuits and Chicken (Season 16, 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-sized and mini food processors. Bryan Roof visits Asheville, NC and shares his version of Mimosa Fried Chicken with host Bridget Lancaster.
Butter and Lard Biscuits
A combination of lard and butter produces flaky, tender, mouthwatering biscuits.
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Mimosa Fried Chicken
A North Carolina brunch institution inspired us to infuse crunchy fried chicken with the orange and wine favors of mimosas.
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The Best Food Processors
Our longtime favorite is powerful and easy to use, but is it still the best choice?
Read Our ReviewA Trip to the Big Easy (Season 12, Episode 12)
Test cook Bryan Roof and host Julia Collin Davison team up to make a New Orleans classic, Shrimp Po’ Boys. Then, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of a Mardi Gras favorite, king cakes. Finally, test cook Ashley Moore and Bridget make a Cajun specialty, Chicken Sauce Piquant.
Shrimp Po' Boys
This street-food sandwich has been a workday favorite in Louisiana for generations. We wanted it at home.
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Texas Barbecue Brisket (Season 12, Episode 1)
In this episode, test cook Bryan Roof makes host Julia Collin Davison a tender and delicious Texas Barbecue Brisket. Then, equipment expert Adam Ried shows host Bridget Lancaster his top pick of coolers.
Texas Barbecue Brisket
The challenge: a whole, hulking 12-pound brisket cooked to juicy tenderness completely on a backyard charcoal grill. Could it be done?
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The Best Large Coolers
Premium coolers have become aspirational accessories, but do you really need to spend almost $400 to get a product that works?
Read Our ReviewNew Mexican Bounty (Season 16, Episode 11)
Bryan Roof visits Albuquerque, New Mexico, and he and host Julia Collin Davison make New Mexican Bean-and-Cheese Turnovers with Green Chile. Toni Tipton-Martin shares the history of Tomato Clubs in the US, and Ashley Moore makes host Bridget Lancaster a beautiful Southwestern Tomato and Corn Salad.
New Mexican Bean-and-Cheese Turnovers with Green Chile
These chile-drenched turnovers bring the heat (along with the beans and cheese).
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Two Tastes from the Bay Area (Season 15, Episode 8)
Bryan Roof visits Oakland, California and shares his version of Sinigang with host Julia Collin Davison. Toni Tipton-Martin shares the backstory of the food incubator La Cocina, and Morgan Bolling makes host Bridget Lancaster Neorm Sach Moan.
Sinigang (Pork and Vegetable Soup)
This sour, complex pork-and-vegetable soup helped one chef embrace her Filipino culture.
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Neorm Sach Moan (Chicken Salad with Cabbage and Fish Sauce)
For a fresh, herb-packed chicken salad, we turned to a chef who has made it her personal mission to bring Cambodian food to America.
Get the RecipeMidwestern Favorites (Season 15, Episode 4)
Hosts Bridget Lancaster and Julia Collin Davison make a Minnesota favorite Tater Tot Hotdish. Toni Tipton-Martin talks about the first printed hotdish recipe and a fun Congressional competition. Equipment expert Adam Ried reviews corn strippers, and Christie Morrison makes Buckeye Candies from the Recipe Box. Ashley Moore makes Bridget Wisconsin Butter Burgers.
Tater Tot Hotdish
This hearty, creamy casserole is crowned with its namesake crispy potato nuggets. Our challenge? Get the tots to brown, not drown.
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Buckeye Candies
Our target: a sweet, snappy, and satisfying take on this Ohio favorite.
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Wisconsin Butter Burgers
Why should Wisconsin have all the fun? We wanted butter on our burgers, too.
Get the RecipeRegional Sandwich Roundup (Season 14, Episode 7)
Host Bridget Lancaster makes Crispy Iowa Skinny sandwiches. Equipment expert Adam Reid reveals his top pick for 12-inch nonstick skillets. Christie Morrison makes the Boogaloo Wonderland Sandwich from Detroit, and Toni Tipton-Martin dives into the origin of the sandwich. Finally, Bryan makes a St. Louis favorite, St. Paul Sandwich.
Crispy Iowa Skinny
Don't let the name fool you-this is one hefty sandwich showcasing tender pork pounded thin, battered, and pan-fried to a crunchy golden brown.
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Boogaloo Wonderland Sandwiches
Don't call it a Sloppy Joe: This Detroit sandwich has a name all its own.
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St. Paul Sandwich
This crispy egg foo yong sandwich—actually a St. Louis specialty—tastes great in any city.
Get the RecipeMotor City Favorites (Season 13, Episode 11)
Test cook Bryan Roof shows host Julia Collin Davison how to make the ultimate Bottom Round Roast Beef with Zip-Style Sauce. Next, equipment expert Adam Ried reveals his top pick for measuring spoons. Finally, test cook Christie Morrison makes host Bridget Lancaster a regional favorite Almond Boneless Chicken.
Bottom Round Roast Beef with Zip-Style Sauce
This economical cut of roast beef had a bad reputation in the test kitchen. We wanted to give it another chance.
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Almond Boneless Chicken
You may find Almond boneless chicken in Chinese restaurants, but it was definitely born in the U.S.A.
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