Cook's Country

-"Cook's Country" celebrates the best of American home cooking.

-Succulent, tender pork.

The two sauces are perfect together.

-Give that a whiff.

-Ooh-ooh-ooh.

-Mmm-mmm.

-We highlight classic comfort food.

-This is burger perfection.

-It's so good.

-You can taste the crunch.

-And share shortcuts to make low-fuss, big-flavor weeknight meals.

-It was really easy to make.

-High payoff.

-We find regional favorites, uncovering the people in history behind exceptional recipes.

-Those bell peppers remind you of being in the South.

-This is "Cook's Country."

Today on "Cook's Country," Kelly and I make a beautiful chocolate shortbread, Hannah reviews offset spatulas, and Lidey makes gingerbread eggnog thumbprint cookies with Julia.

It's all coming up right here on "Cook's Country."

Funding for this program has been provided by the following.

-Monument Grills Denali 605 Pro, made for the family cookout and weeknight dinner.

With 900 square inches of cooking space, several accessories, and Bluetooth capabilities, it's designed with the host in mind.

Monument Grills -- the "Everybody Everywhere Grill."

♪♪ ♪♪ ♪♪ -We've shown you a few recipes for shortbread over the years, but I'm super excited because Kelly's here and she's bringing a chocolate version to us.

-So, a true shortbread really only has four ingredients -- flour, butter, sugar, and salt.

-Mm-hmm.

-Very simple formula.

-Yes.

-Now, if we want to add a flavor twist, like chocolate in this case, we need to make sure we're not messing up the texture or those carefully calibrated ratios.

So, in this case, we found that cocoa powder was the best way to add intense chocolate flavor without messing up the texture.

So, here I have 1/4 cup of Dutch-processed cocoa powder.

-Mm-hmm.

-It has a really high percentage of cocoa solids... -Yes.

-...and it's low in moisture and fat.

So it's going to add intense chocolate flavor.

So, here I have a bowl of all-purpose flour.

I have 2 cups.

And I'm just going to add my cocoa powder right to that.

And I'm also adding 1/2 teaspoon of table salt.

Anytime you bake with chocolate, you want to add a little hint of salt.

And you just want to whisk that together.

So, we'll just set those dry ingredients aside for now and revisit later.

-Alright.

Speaking of fat... -Ta-da!

[ Both laugh ] So, these are the final two ingredients I mentioned before.

Here I have 16 tablespoons of unsalted butter that's been softened to room temperature.

And to that I'm adding 1/2 cup of confectioners' sugar.

We've found that confectioners' sugar adds a more fine and even crumb, and it also has trace amounts of cornstarch.

So, that's going to help inhibit gluten production and keep the cookie nice and tender.

-Love it.

Better cookie through science.

-Absolutely.

That's what we do.

So, I'm just going to cream these two ingredients together until the butter is light and fluffy.

-Got it.

-And that should take about three to six minutes at medium speed.

I've fitted the stand mixer with a paddle attachment.

And you can also do this with a hand mixer.

-Okay, great.

-And I will be scraping down the bowl halfway through mixing.

-Okay.

-So, now we're ready to incorporate the dry ingredients.

-Okay.

-And so that flour doesn't fly everywhere, I'm doing this on low speed just until it's just incorporated -- so, about 30 seconds.

-Okay.

-I'm going to add that slowly as the mixer goes on.

-Want me to turn it to low for you?

-Yes, please.

-It's the least I could do.

-[ Chuckles ] You've earned your cookie.

-There we go.

It's the cocoa, and it just immediately -- Cocoa plus butter smells like brownie.

-The sensory cues.

-Yes.

You say when.

-We're good now.

Thank you.

-Yeah.

-And again, I'll need to give that a quick scrape.

-Okay.

-So, I just want to gather my ingredients into kind of a rough mass.

-Okay.

-This is the fun part, the hands-on part.

-Yes.

-Now, I just want to knead this into a ball until it's very smooth -- so, about three minutes.

-It's not often you see a cookie that requires kneading.

-Exactly, yeah.

We want to make sure everything is completely incorporated and hydrated.

And you are also working in a little bit of gluten production so that the dough is nice and strong.

-Okay.

-So, my dough's completely smooth.

-Mm-hmm.

-Looks like a pet rock.

-It does.

[ Both laugh ] A delicious pet rock.

-Oh, yeah.

Now I just want to pat it into a disc before I roll it out.

-Okay.

-And like with any cookie dough or pie dough, the rounder you can get this disc, the more likely you'll roll it into a perfect circle later.

-Setting the shape now.

-Oh, yes.

-Yes.

-So, I like to take my time to just round out the edges.

Now I'm ready to roll this out.

-Alright.

-Now, when I'm rolling this dough, I want to do that on a sheet of parchment paper just to prevent sticking.

-Nice.

-It's a very buttery dough.

And I'm looking to roll this out into a nine-inch circle that's about a half-inch thick.

Now, if we're rolling out, I personally like to sort of rotate my parchment as I go.

That way, I'm always sort of approaching at the same angle rather than angling my body.

-Yes.

Move the food, not your arms.

-Exactly.

Make the food work for you, not the other way around.

-I really like this, rolling it out on the parchment.

Otherwise, it would be sticking to the counter and you would have maybe a tendency to add too much flour.

-Exactly, yes, which will dry out the dough.

Now, I have a tendency to roll a little too large, so I like to check as I go.

-Mm.

-And we're getting close.

I'm looking for nine inches across.

Okay.

That is looking great.

-Alright, tat's just about nine inches across.

-Yes.

-And with this amount of dough, it should be about a half-inch thick.

-Okay.

-So, using the same ruler, I'm going to score the dough into 16 wedges.

And you can use a bench scraper or even a knife for this, but I like how long and thin the ruler is.

-Mm-hmm.

-And to score, I just press about halfway down.

You don't need to cut all the way down.

I personally like to divide and divide again, but you can do this in any way the math comes to you.

-That's incredibly divisive, Kelly.

-[ Chuckles ] The reason that I'm scoring is to make it more helpful to cut later on, so I kind of know where to sink my knife in.

It also breaks up the surface tension slightly so that when I do go in to cut, the cookie doesn't just shatter.

-Because it is shortbread.

It will be short.

-Oh, yes.

Now that I've scored the dough, I'm gonna bring that onto a baking sheet.

-Okay.

You already have a piece of parchment under here, though.

-So, that second piece of parchment is optional, but we did find two sheets to be helpful with absorbing grease while the cookie was baking and cooling.

-Okay.

-So I like to have that.

-Prefer three sheets.

-[ Chuckles ] Now I'm ready for the fun part of decorating the cookie edge.

And you can do this in any way you'd like, with the tines of a fork or nothing at all.

But I like to use my index finger and just create these simple little flutes by pressing in and using my hand to kind of create a little bit of a ruffle.

-I love that.

-A little pizzazz.

-That is absolutely beautiful.

-Thank you so much.

I'm a perfectionist.

I like to clean up the edges a little, so... You can see how there's sometimes a little bit of cracking.

-Mm-hmm.

-So I just like to tuck things in... -Yes.

-...with a bench scraper.

Getting a nice tall edge and a substantial bite on the end.

-Okay.

-That's looking really tidy now.

-It sure is.

-Now I'm ready to dock the dough, which is just a fancy way of saying poke it with a fork.

-I thought you might need this.

-Thank you.

Another sidekick.

Now, docking the dough isn't just for visual purposes.

It's also to encourage air flow through the cookie as it bakes so that it's nice and crisp in the center.

And it also prevents steam from making the cookie kind of bumpy as it bakes.

-And as you mentioned, it's also just really pretty.

-Exactly, yes.

-[ Chuckles ] -Those really iconic pokes on top of the shortbread.

-Yes.

-I find it prettiest to kind of do these vertical docks... -Mm-hmm.

-...but however your heart desires.

The dough is so forgiving, you can decorate it any way you'd like... -Yes.

-...and it'll still be delicious.

-Absolutely exquisite.

-And I just want to cover that in plastic wrap so that the cookie doesn't dry out.

Now, I want to let this chill for at least 20 minutes.

But you can also do this up to 24 hours in advance, so it's a great make-ahead option.

-I would never leave that in my kitchen or walk away from it.

It wouldn't be there the next day.

-So, I'm gonna pop this in the fridge.

-Okay.

-So, my dough's been chilling for over 20 minutes.

-I have to touch it.

-It's firm to the touch now.

-It sure is.

-So, the cookie's gonna lock in its shape as it bakes.

Now, this next step is optional, but I do like to sprinkle the surface with one tablespoon of granulated sugar.

I just find that it adds really nice crunch and shine -- a little cherry on top.

-Oh, why not?

You're going this far.

That really makes the pattern come alive, too.

-And some of this sugar will melt as it bakes.

-Yes.

-So, that's about a tablespoon.

-Okay.

-Just generous coverage.

Now I'm going to pop this in the oven.

I've set it to 300 degrees and set the rack to the middle position.

-Mm-hmm.

-And I just want to bake this until the edges are firm to the touch, but the center springs back lightly.

With shortbread, low and slow is really the key so that the center bakes up completely without the outside becoming overly crisp.

-Mm-hmm.

-And so this will take 40 to 45 minutes.

-Okay.

-And it's always a good idea to rotate this halfway through the bake.

-Okay.

Now let me get that door for you.

-Thank you so much.

-Ahh.

Following the trail of chocolate.

-Come hither.

[ Chuckles ] -Mmm!

[ Sniffs ] -What a great job that did of setting up and really retaining its shape.

-Yeah.

Letting it chill in the fridge is really key.

-So, how is it gonna be done?

How do we know that?

-So, if I tap the edges, it's completely set, hard and cookie-like.

-Yes.

-Now, if you tap the center lightly, it still has a little bit of a spring to it.

And that just means the center is still tender.

It's not dried out, but it is fully cooked through.

-Okay.

-So, while the cookie's still warm, this is when I want to cut it... -Mm.

-...just because the butter's still soft at this stage, so my knife will sink right through.

-If you let it cool completely, it might shatter.

-Exactly, you'll be sawing through snappy cookie.

-And I love that you have the score marks highlighted with the white sugar.

-So, I'm just going to continue cutting out all the wedges.

And afterward, since the cookie is still warm, I want to let it cool for 10 more minutes on the sheet.

Otherwise, if you pick up the wedge, it might just fall apart.

-Right.

-Not what you want.

-No.

-Licking up crumbs.

And then after those 10 minutes, I'm gonna transfer the wedges to a wire rack to cool completely for at least one hour.

And you really want to let it set up for this stage because that's when the butter firms up and your cookie gets snappy.

-Okay.

-Now the cookie's completely cooled, and we're ready to eat.

-I'm ready for a slice.

I'm being conservative here.

I'm ready for many more slices, but -- -Oh, yes.

This is the first of many.

-And thank you for the appropriate beverage, as well.

-Very proper setup.

-A little cup of tea with a little milk in it.

That's how I like it.

-You've really earned it after baking.

-But look at this, how beautifully that is cooked all the way through.

It's the perfect bake, from the tail end to the tip.

Just gorgeous.

Crisp on top.

[ Sniffs ] It smells delightful.

-Mmm.

-And it tastes like heaven.

That crumbly texture that just gives as soon as your tooth hits it.

-And I love that the bittersweet chocolate really balances out the sugar and the butter, but it still has the richness of a traditional shortbread and hits those notes.

-The cocoa edge, just the right amount, as you mentioned, a kind of counterpoint to all the sugar, the confections' sugar and then the sugar on top.

-Mm-hmm.

-It's delightfully sweet, though.

-Mm.

-Just the right amount.

Thank you so much, Kelly, for bringing this to us.

It's spectacular.

-It's my pleasure.

-Now, if you'd like to make the shortbread -- and you do -- it starts by adding flour and cocoa to a beaten butter and confectioners' sugar mixture.

Score, flute, and dock the rolled-out dough before chilling.

And cut the baked shortbread right out of the oven before cooling it completely.

So, from "Cook's Country," a chocolaty, decadent chocolate shortbread.

♪♪ If you're gonna frost a cake, well, then an icing spatula is gonna come in handy.

Luckily for us, Hannah's here, and she's going to offset all of our worries.

-[ Chuckles ] Well, yes, offset spatulas are all about the angle.

You know, you can use a butter knife in a pinch, but if you're using one of these when you're frosting the top and you want to get a nice, flat angle, the sides, anything, your body's going over like this.

-Yes.

-You know, you don't want that.

-You don't want to offset your body.

-Exactly.

Offset spatulas are great for the at-home baker.

We tested 8 of them, priced from $8 to $25 per spatula.

And we had a lot of fun.

-Yeah, I bet.

-Yeah.

You want to see what we learned?

-I would love that.

-Okay.

The biggest thing that mattered was the angle of the offset.

So, over here we have three different contestants in our game here.

-Oh, yeah.

-We have some beautiful strawberry frosting, strawberry buttercream for you there.

-Yes.

-And I'm gonna have you frost some cake.

-Okay.

-So, Bridget, try this one.

It's from Williams-Sonoma.

And we're not gonna try to make the cake look pretty.

We just want to talk angles.

-It was hard to get this out of the bowl.

It's a little too wonky, is the technical term.

-Floppy.

-Yeah, floppy.

-"Floppy" is another one.

-And I'm having to kind of press in there, but it's not very reactive, which is what you want.

-Mm-hmm.

-Alright.

So, not my favorite.

-Okay.

Now, why don't you go -- Let's go to the other side of the equation.

How about this one?

It's from Wilton.

So, the angle is really deeply offset here.

So, the first gray one was pretty floppy and flat.

-Yes, yeah.

-This one... -That first one was close to a dinner knife, as you mentioned, butter knife.

This one's a little bit better.

But, yeah, that's -- The clearance, it's pretty high.

-May I make note of your elbow, which is very high in the air?

-Oh, that's true.

Yeah.

I mean, the whole idea of an offset is that my knuckles aren't dragging in it.

But this is a little bit ridiculous.

-You've gone the other way.

Now let's try this one from OXO.

Why don't you give that a try?

-Alright.

Yep, you can see my elbow's a little bit lower.

-Mm-hmm.

Your wrist is in alignment.

See the straight alignment?

-Yes.

Now, this is where you lose me and I just get into a Zen moment here.

-Now, look how nice and smooth you got the top of that, which -- -Definitely.

-There's two reasons for the offset -- your own personal comfort and to get those crisp, smooth, professional edges.

-Yes.

-And that was a huge factor here, but it wasn't the last factor.

Let's talk about the rigidity of the blade.

Go ahead and take that.

And remember, moving layers, moving cake layers is part of the promise here with these, of a good one.

-Oh, yeah.

And this is not fully frosted, so there's less -- less panic here.

But if this was beautifully frosted and you got to move it -- -This is the moment.

-That's really unstable.

-Right.

This is from Winco right here, this offset spatula.

And it's -- it's flopping.

-Whoa!

-You're quaking.

You're shaking.

-Yeah.

-No bueno.

-A little too bouncy.

-Yeah.

-Yeah.

-Alright, let's try something that gives you a little more confidence.

You've spent hours making this cake.

-[ Chuckling ] Yes.

Now, this one is shorter, but it is sturdier.

-It's just precise, right?

-A little bit of bounce, but not nearly as unwieldy as that first one.

This one felt a bit more secure, for sure.

-Secure.

Okay.

Alright.

-Yes.

-Well, that brings us to handles, which also mattered in comfort.

Take a grab of this one right here.

The handle is very smooth.

Imagine it coated with just a little bit of buttercream.

-Oh, a lot of buttercream, if you know how I frost.

-Yeah.

-Yeah, that would get slippery real fast.

-Real fast.

We needed a little bit of texture.

We liked a slightly grippy finish, you know, rougher wood or plastic with a little bit of a texture.

-Yeah, definitely.

This one feels secure.

This is the same one that I lifted the cake.

Didn't wobble too much and had a really good pressure on the cake, too.

Not too stiff and not too flexible.

-Well, that right there is our winner, so I'm not exactly surprised.

-Mm-hmm.

-This is a model from OXO that combined all of the factors we were looking for.

It had the right angle to deliver us the good working angles without wrenching our elbows.

-Right.

-Good rigidity for transferring cakes.

And it also had that really comfortable handle.

It was overall fantastic.

-Well, there you go.

If you want to get into the world of frosting cakes, listen to Hannah and go out and buy the OXO Good Grips Bent Icing Knife.

It'll run you only $15.

♪♪ -One of my favorite parts about winter is tasting all of the homemade holiday cookies that only show up once a year.

And Lidey is here today to share with us her favorite cookie, and it features gingerbread.

-That's right.

I'm doing a little mash-up of gingerbread cookies and another one of my favorite holiday treats, which is eggnog.

-[ Chuckling ] Alright!

-The eggnog is in the form of this creamy spiced filling... -Ooh!

-...that fills the thumbprints.

-Okay, so it's a thumbprint cookie with eggnog in the middle.

-That's right.

We're gonna start with the eggnog filling.

So, I've got 6 ounces of cream cheese, nice and soft here.

And to that I'm gonna add one large egg yolk, 1/3 cup granulated sugar, one tablespoon bourbon.

You could also use rum here.

-Mmm.

Hello, eggnog.

-That little kick of the booze really gives it that eggnog flavor.

1/4 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg.

-Mm-hmm.

-And we're gonna give this a good mix, and you kind of have to just get in there with a little bit of elbow grease.

-Ooh, that cream cheese is good and softened.

I imagine that'd be important so you don't get those little clumps?

-Yeah, it makes it a lot easier to mix.

Alright.

I think that looks good.

A few small lumps are fine, but this looks nice and smooth.

-Great.

-So, we're gonna set this aside and move on to the dry ingredients for our cookie.

I've got 2 3/4 cups all-purpose flour in a bowl.

And to that I'm gonna add a teaspoon of ground cinnamon... -Mmm!

-...a teaspoon of ground ginger.

Lots of spices in these cookies.

1/2 teaspoon ground cloves.

We're gonna 1/2 teaspoon baking powder, 1/2 teaspoon baking soda... -Yep.

You need both.

-...1/2 teaspoon salt -- we're almost done -- and 1/4 teaspoon black pepper.

-It sounds weird to put black pepper in a cookie, but for gingerbread, it makes sense.

It adds a little bit of spice.

-It does.

There's just a little bit of heat in the back of your mouth when you're eating, and that kind of keeps you coming back for another bite.

So, we'll whisk this together.

-Mmm, smells like the holidays.

-Sure does.

Well, come on over to our mixer, where I've got 12 tablespoons of unsalted butter that have been softened to room temperature.

I'm gonna add 1/2 cup granulated sugar.

We're gonna mix on medium speed.

It's gonna be about three to five minutes.

Alright, that looks great.

I'm gonna add one large egg and 1/2 cup molasses, which really gives gingerbread flavor, that dark color, and that nice chewy texture... -Mm-hmm.

Mm-hmm.

-...and that kind of -- little bit of that spice.

-Yeah, so, there's lots of different kinds of molasses at the supermarket.

This looks like a mild molasses, not a blackstrap.

-Molasses is really nice and sweet, so we're only using 1/2 cup sugar in these cookies.

The molasses is doing the other part of the job.

Now we're gonna reduce the speed to low, and we're gonna mix this for about a minute until everything is really nicely incorporated.

Alright, next I'm gonna add our dry ingredients gradually.

Try not to make too much of a mess here.

Okay, this looks great.

-Yeah, it came right together.

-Yeah.

We're gonna get the dough off this paddle here.

-Mm-hmm.

-And then comes the fun part.

We're gonna come on over here, and we're gonna start shaping the dough.

We're gonna do about 1 1/2 tablespoon per cookie.

And I have this nice scoop to help me measure.

-Ah, portion scoops are the best when making cookies.

-They make everything so easy and look really professional.

-Yeah, and also they make them the same size so they cook at exactly the same rate.

-Oh, this is a little bit heaping here.

We're gonna scoop it out into my hand, and I'll roll it into a nice ball... -Mm-hmm.

-...and then dip it in the turbinado sugar.

-Ooh, hello!

-And this is just like a little bit of sparkle, a little bit of fun.

And it adds a nice, coarse little crunch at the edge of the cookie.

-Yeah.

-We'll put this right on the sheet pan.

And then you could use your thumb to make a thumbprint, but a great shortcut to make really uniform indentations is to use a really small cookie scoop.

-Nice.

-So, we're just gonna press into the cookie gently.

-Thumbprints are nice.

They leave a unique thumbprint in the cookie.

Oh, but that looks nice... -And it looks nice, yeah.

So, now I'm gonna come over with my other scoop.

We're gonna do 1 1/2 teaspoons of the eggnog filling per cookie.

-Very cool.

-Doesn't that look fun?

-Yeah.

This looks like a good assembly line project.

-Yeah, you want to help me out a little bit?

-You bet.

-You want to do the dough and I'll do the filling?

-Yeah.

The filling looks harder.

[ Both laugh ] -None of it's hard.

-I like how the portion scoop puts the filling perfectly in the center.

How many cookies fit on a tray?

-We're gonna do 12 on this tray, and we'll have 12 on another tray.

So, 24 cookies total.

-Okay.

-And I'm just evenly spacing them 'cause these are gonna grow a little bit in the oven.

This sheet tray is done, so we're gonna keep going, and we'll do 12 cookies on the other tray.

-Okay.

Last one, Lidey.

-Okay.

These are gonna go into a 350-degree oven one tray at a time, and we're gonna bake them for 10 to 12 minutes.

-Okay.

-Ooh, these look good!

-They smell good.

-I turned these around halfway through baking so they would bake nice and evenly.

-Makes sense.

And you baked them one tray at a time, which is important 'cause if you think about it, two trays in the oven, they're blocking heat from each other, either from the top or the bottom.

So, for a cookie that needs even heat, one tray at a time is the way to go.

-And these bake so quickly, it's not really a big deal.

-That's right.

-So, when we're looking for doneness with these cookies, we want them to be just set.

So, if you give them a little push, you can see there's still some give to the cookie.

-Oh, yeah.

-But you could pick it up in a cookie emergency.

-[ Laughs ] -You could pick it up.

The thing we don't want to do is overbake these.

With any kind of ginger or molasses cookie, we want to keep it nice and chewy.

And these will continue to set as they cool.

We're gonna cool them completely on the sheet, as much as it pains me to wait that long.

-[ Chuckles ] -And in the meantime, we're gonna get this other tray in the oven.

-That is a gorgeous platter.

-Alright.

Looks good, right?

-It does.

-The final step here is to grate some fresh nutmeg on top.

-Aww!

-There's nothing better than grated fresh nutmeg.

It really is so different from the pre-ground stuff.

-Yeah, and it smells like the holidays.

-It smells like eggnog.

-Yeah.

-Just making it snow nutmeg.

-[ Laughs ] That's the good kind of snow.

-[ Chuckles ] -Alright, I'm gonna break this right open.

-[ Chuckling ] Ooh!

-Oh!

You know, I have to say, the filling didn't look perfectly cooked through when you took them out, but it continued to set up, as you said, as they cooled on the baking sheet.

It's that carryover.

-That's right.

Mmm.

-Mmm.

Mmm!

It's a great gingerbread cookie to start.

It's chewy.

You have that molasses.

And then you get the eggnog filling.

It tastes like eggnog.

-There's nothing wrong with a plain gingerbread cookie.

-Mnh-mnh.

-But I think having that little bit of filling just puts it over the edge and makes it feel extra special.

-Yeah!

Well, it's like icing.

-Mm-hmm.

-Ah!

Look how chewy that is.

-Mmm.

-That right there, it's the sign of a good gingerbread.

-That's what happens when you don't overbake -- you get that center that's just set and still fudgy.

-And because you baked them one tray at a time, so they baked evenly.

Lidey, this combination of flavors is just spectacular.

Well done.

-I'm so glad you liked it.

-If you want to give Lidey's gingerbread cookies a try, start by making an eggnog-flavored cream-cheese filling.

Make a chewy gingerbread cookie dough with molasses.

Then roll the cookies in turbinado sugar and fill before baking.

From "Cook's Country," a wonderful addition to your holiday cookie platter -- gingerbread eggnog thumbprints.

You can find this recipe and all of the recipes from this season, along with our product reviews and select episodes, at our website, CooksCountry.com/TV.

This would be great for a swap.

-Oh, yeah.

-No one's gonna bring these.

-No.

And they go quick.

-[ Chuckles ] -Every week, we compile our favorite recipes, product reviews, and more into email newsletters that we send directly to your inbox.

From dinner tonight menus to vegetarian cooking, equipment recommendations, and more.

You can sign up for free at CooksCountry.com/Inbox.

-Our digital membership gives you access to everything "Cook's Country" and "America's Test Kitchen" all in one place.

From this season's rigorously tested recipes developed by our kitchen of test cooks to equipment reviews for kitchen essentials and more, you can find the inspiration and information you need to help you cook your best.

A one-year introductory digital membership is available for a special rate of $49.95 for our public television viewers.

To sign up, visit AmericasTestKitchen.com/ Membership.

-Funding for this program has been provided by the following.

-Monument Grills Denali 605 Pro, made for the family cookout and weeknight dinner.

With 900 square inches of cooking space, several accessories, and Bluetooth capabilities, it's designed with the host in mind.

Monument Grills -- the "Everybody Everywhere Grill."

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♪♪ ♪♪ ♪♪ ♪♪ ♪♪ ♪♪