From Coast to Coast: Recipes and Stories That Inspire You to Cook
Cook’s Country feeds your passion for cooking by introducing you to the history and people behind America’s favorite regional dishes. Our failproof, easy-to-follow recipes inspire confidence in the kitchen.
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Cook’s Country TV
Cook's Country TV features America’s best regional home cooking and relies on a practical, no-nonsense approach to food. Watch and learn as we demonstrate the techniques behind classic and innovative dishes while celebrating the cooks who make them.A Taste of Cook's Country
Our test kitchen team brings you accessible, thoroughly tested weeknight meals plus local specialties from every corner of the country.Stories of Food in America
A stalwart of the Seattle restaurant scene invites us into his kitchen.
When Seattle cooking legend Toshi Kasahara invited me for a teriyaki lunch at his restaurant in Mill Creek, Washington, about 30 minutes outside of the city, I hadn’t pictured a strip-mall storefront with just three tables and a view of Staples and Rite Aid out front. But that’s where I find him, tucked away in the tiny kitchen of Toshi’s Teriyaki Grill, a space filled with the iconic aromas of ginger, garlic, and grilled meats. Toshi arrived in Seattle in 1976 with a business degree and a plan: to change the city’s understanding of what teriyaki should be.
In this small town, there’s a chef making a name for his Kansas City BBQ.
As I pull into the gravel parking lot of Crane Brewing in Raytown, Missouri, I spy a 375-gallon offset smoker kicking off a faint trickle of smoke. I step inside the brewery and work my way past the bar area and across the production floor and eventually take my place in line with the small crowd gathered in the barrel room, flanked by giant wooden vats of beer. I was ready for my first taste of Harp Barbecue. Owner Tyler Harp dons an apron and positions himself behind a cutting board, ready to slice ribs and brisket to order.A visit to Ybor City reveals the complex history of the Cuban sandwich.
In Tampa, Florida, the Cuban sandwich is an enduring source of pride, sustenance, and fierce debate. Connoisseurs take strong stands on each element. Cuban sandwiches are derived from mixto sandwiches, which were popular in Cuba over a century ago. “As the sandwich emigrated from Cuba to Key West and eventually to Tampa, the name evolved from 'mixto' to 'Cubano' and 'Cuban,'” says historian Jeff Houck. The sandwich reflects the cultural makeup of the Ybor City community, including Spanish, Cuban, German, Jewish, and American influences.At Casa Vieja, guanimes con bacalao is a simple but storied dish.
The road to the mountain town of Ciales, near the center of Puerto Rico, snakes upward as it cuts through lush green forest. Casa Vieja appears, almost suddenly, like a bright blue beacon of roadside dining on a sharp bend when you thought you might have passed the last remaining restaurant miles ago. Overlooking the verdant Toro Negro Forest, Casa Vieja couldn’t be in a more perfect setting.On the Road with Bryan Roof
Follow along with Cook’s Country Editorial Director Bryan Roof as he travels the country meeting cooks and eating the best of what America has to offer.Portraits of the People Who Feed Us
We crisscross the country to meet and learn from great American cooks. Their stories are a testament to our diverse and ever-changing culinary history.
Mateo Otero
Rollies Mexican Patio, Tucson, Arizona. "I had the food truck concept in my mind, but it accidentally turned into a restaurant." Read more about Otero.
Meherwan Irani
Chai Pani, Asheville, North Carolina. "At what point do I stop saying that I'm an Indian living in the South and start saying that I'm a Southerner that happens to be Indian?" Read more about Irani.
Rodney Scott
Rodney Scott's BBQ, Charleston, South Carolina. "Every day is a good day." Read more about Scott.
Janice Dulce
FOB Kitchen, Oakland, California. "No one was treating Filipino food like that, using quality ingredients." Read more about Dulce.
In the Library with Toni Tipton-Martin
Every recipe has a story. Join Cook’s Country Editor in Chief Toni Tipton-Martin as she dives into history that will inspire you to cook.Why You Should Trust Our Recipes
We’re a proud product of America’s Test Kitchen’s rigorous and scientific recipe development process. We make recipes that work—no hit or miss, no drama. Our recipes have been tweaked, prodded, and perfected until they’re failproof for any kitchen.
Meet the Team
Toni Tipton-Martin
Toni is the editor in chief of Cook's Country. She is a two-time James Beard Award winner for her books on African American cooking.
Bryan Roof
Bryan is a deputy editor at Cook's Illustrated and a longtime cast member of Cook's Country TV. He eats his way across the US for his On-the-Road YouTube series.
Morgan Bolling
Morgan is an executive editor at Cook's Illustrated and a cast member of Cook's Country TV. She hosts the YouTube series, The Grill Next Door.
Lawman Johnson
Lawman Johnson was a test cook and TV cast member for America's Test Kitchen from 2014 to 2025.
Mark Huxsoll
Mark Huxsoll was a test cook for Cook's Country until 2025.
Scott Kathan
Scott Kathan was the executive editor of Cook's Country until 2025.
Kelly Song
Kelly is an associate food editor at Cook's Illustrated. She loves tending to a slow braise and always has room for chocolate cake.
Amanda Luchtel
Amanda Luchtel was a test cook for Cook's Country until 2025.
Jessica Rudolph
Jessica is a senior food editor at Cook's Illustrated. She's a culinary-school grad and specializes in delicious and easy weeknight dinner recipes.
Nicole Konstantinakos
Nicole Konstantinakos was the deputy food editor for Cook's Country until 2025.
Matthew Fairman
Matthew was a senior editor for America's Test Kitchen and Cook's Country from 2014 to 2025.
Steve Klise
Steve is the senior staff photographer at America's Test Kitchen, photographing food for cookbooks, magazines, and digital, and working both in the studio and on the road.“Recipes that always, always work”
- The New York Times