Ep 2. Taste of Summer

In this episode of Cook's Country season 13, the focus is on the bright and fresh flavors of summer. Hosts Bridget and Julia kick off the show with a test kitchen segment where they delve into the history of grilled chicken. They experiment with different marinades, brines, and techniques to come up with the perfect grilled chicken that's tender, juicy, and full of flavor.

Next up, Bridget travels to Vermont to visit a local farmer who's been growing heirloom tomatoes for over two decades. She learns about the different varieties of tomatoes and how to pick the best ones for a classic tomato salad. Back in the test kitchen, Bridget and Julia demonstrate how to make the ultimate tomato salad with a vibrant and tangy dressing.

The show then moves on to the grill for a segment on barbecue ribs. Bridget and Julia try out a variety of cooking methods to settle the age-old debate of whether to wrap the ribs in foil or not. They share their tips and tricks for perfectly cooked and saucy ribs that will be a hit at any summer barbecue.

The next recipe featured on the show is for a classic American dessert - strawberry shortcake. Bridget and Julia take a trip to the historic Parker House Hotel in Boston to learn about the origins of this beloved dessert. They then return to the test kitchen to prepare their own version of strawberry shortcake with a light and buttery biscuit and fresh strawberries.

The episode concludes with a segment on fresh herbs and how to use them to add flavor and depth to dishes. Bridget and Julia demonstrate how to make a versatile compound butter that can be used on grilled meats, vegetables, and more.

Throughout the episode, the hosts share their cooking tips and techniques, making it easy for viewers to recreate these summer-inspired dishes in their own kitchens. The show is filled with beautiful shots of fresh produce, sizzling meats on the grill, and tantalizing desserts - all perfect for getting into the summer spirit.