Love the show but please get rid of Toni Tipton -Martin. She adds nothing to the show which was fine before she came aboard. Not only is she boring but her voice is monotone and really aggravating. When her spot comes on, I actually have to mute the tv because I can't stand her voice. As the old saying goes "if it ain't broke, don't fix it." The program was fine before she came on and I don't why or how she adds or benefits the program. I've been your show for years and love the recipes and all the cooks that actually cooks the wonderful recipes that are featured on the program. What does Toni do, absolutely nothing.
4 Reviews
Can't love this anymore! Wish they did 52 episodes a year!
thehighlandhomestead27 October 2023
These are the greatest people on the planet! I love all the hosts and co-hosts. I love all the recipes, Truly fantastic, the straight forwardness about the ingredients is so great! It is great that you get a backstory on the food and the history. ATK and Cook's Country truly are gems.
I will continue to type about how great the show is since IMDB won't me post something without writing a true term paper.
Charisma from the hosts.
Beautiful set.
Clean prep.
Fun.
A great theme song.
Happy people.
History of the food.
Different backgrounds.
Delicious food that someone actually could feed their family.
I will continue to type about how great the show is since IMDB won't me post something without writing a true term paper.
Charisma from the hosts.
Beautiful set.
Clean prep.
Fun.
A great theme song.
Happy people.
History of the food.
Different backgrounds.
Delicious food that someone actually could feed their family.
A cooking show for the calm
evening127 December 2022
Warning: Spoilers
I stumbled upon this already-15 years old series on NYC's public-TV station and after only one episode -- featuring tips on how to humanely cook a lobster -- I'm hooked!
I enjoyed the patient and leisurely pace of the program, which is beautifully photographed and even features a review of each recipe or technique.
"Cook's Country is about more than just getting dinner on the table," we're told. "We're also fascinated by the people and stories behind the dishes...and we go back through time to see how history influences how we eat today." Sounds good to me.
The episode I caught featured two segments of particular interest, including one on how to open an oyster and enjoy it. Friendly presenter Jack Bishop, wielding a tool of the trade, an R Murphy New Haven oyster knife, reminds that "you don't need a sauce or a lemon -- it comes with its own sauce." After advising to "sip, slurp, and chew," he urges the viewer to "open an oyster today!" (I would, with a friend who knew what he was doing with these bivalves...)
Of even greater interest in this episode was a guide to how to cook a lobster. While the presenter touched on the topic of humanely doing so, I'd have liked to hear a lot more on this queasy-making topic.
The episode beautifully illustrates the preparation of three 1.5-pound crustaceans, their claws securely banded shut -- to concoct four of the yummiest-looking-ever butter-drizzled lobster rolls in creation. Damn right I wanted to chomp right in!
The episode also features a recreation of an iconic clam chowder from Woodman's of coastal Essex, MA, and a review of supposedly lower-cost blenders. The show betrayed a bit of elitism by seeming to consider "inexpensive" to be models less than $100. I bought a new Hamilton Beach model recently for way lower than that and it's working for me fine.
I enjoyed the patient and leisurely pace of the program, which is beautifully photographed and even features a review of each recipe or technique.
"Cook's Country is about more than just getting dinner on the table," we're told. "We're also fascinated by the people and stories behind the dishes...and we go back through time to see how history influences how we eat today." Sounds good to me.
The episode I caught featured two segments of particular interest, including one on how to open an oyster and enjoy it. Friendly presenter Jack Bishop, wielding a tool of the trade, an R Murphy New Haven oyster knife, reminds that "you don't need a sauce or a lemon -- it comes with its own sauce." After advising to "sip, slurp, and chew," he urges the viewer to "open an oyster today!" (I would, with a friend who knew what he was doing with these bivalves...)
Of even greater interest in this episode was a guide to how to cook a lobster. While the presenter touched on the topic of humanely doing so, I'd have liked to hear a lot more on this queasy-making topic.
The episode beautifully illustrates the preparation of three 1.5-pound crustaceans, their claws securely banded shut -- to concoct four of the yummiest-looking-ever butter-drizzled lobster rolls in creation. Damn right I wanted to chomp right in!
The episode also features a recreation of an iconic clam chowder from Woodman's of coastal Essex, MA, and a review of supposedly lower-cost blenders. The show betrayed a bit of elitism by seeming to consider "inexpensive" to be models less than $100. I bought a new Hamilton Beach model recently for way lower than that and it's working for me fine.
LOVE THIS SHOW BUT....
susangomez12 February 2024
The description of Season 11 - Episode 7 is "WRONG"... They do not show the top pick for "pie plates" or do they taste test ready-made "pie crust". Instead, there is no top picks at all, and they are taste testing Cheddar Cheese. What's up with that? I'm trying to watch this on Cook's Country and a lot of the descriptions are WRONG, not only this one. It's so frustrating... and they want you to pay to go on the website?? No thanks... I love Cooks Country and just recently came across it by accident. Now I'm noticing all these errors on the descriptions. These episodes are a few yrs old so I doubt any changes can be made at this point.
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