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-hoo-hoo-hoo!

-Mm-hmm!

-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 and history -behind exceptional recipes.

-Yes.

Perfect.

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

-This is "Cook's Country."

Today on "Cook's Country"... Bridget makes me pepperoni sheet-pan pizza, Hannah explores the world of meat grinders, and Morgan makes Bridget meatball subs.

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

Funding for this program has been provided by the following.

-Monument Grills Denali 605Pro, 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.

♪♪ ♪♪ ♪♪ -Sheet-pan pizza, also referred to as Sicilian style or even grandma style, is a rectangular pie.

It's baked in a rimmed baking sheet.

It's got a fluffy interior texture and really crisp bottom.

And today, Bridget's going to show us how it's done.

-I love sheet-pan pizzas because they're usually pretty easy to put together.

-Mm-hmm.

-And this one also we want done pretty quickly.

So we don't want an overnight stay of the dough in the fridge or anything like that.

We need to feed a crowd and fast.

Couldn't be easier to do, and let's start with the dough.

So, I've got 3 cups, or 15 ounces, of all-purpose flour.

No need to use bread flour here.

-Okay.

-Couple teaspoons, 2, of instant yeast or rapid-rise yeast.

And to help the yeast along, we're going to add a couple teaspoons, 2, of sugar.

-Ah!

A little fuel for the yeast.

-Exactly.

A little food for our yeast.

And then we just want to whisk this together.

I just always use the dough hook to do this.

-Mm-hmm.

-You don't need to be too thorough here.

Just get it mixed in there.

So, I'm going to turn the mixer to low.

I'm going to gradually add 1 1/3 cups of water.

So I'm going to let this go on low until it's all added and the dough starts to come together and we don't see any more dry patches of flour.

So that's going to take anywhere between 2 to 4 minutes.

Alright.

We're going to turn this off.

And now we're going to take a piece of plastic wrap and do my best to kind of cover the bowl.

-Mm-hmm.

-We're going to let this sit for 10 minutes so that that flour can fully hydrate, the gluten can start to form.

It's really important because it's going to help us shape the dough later on.

So, 10 minutes before we add the salt.

-Okay.

♪♪ -Alright, let's get the plastic off.

It's been 10 minutes.

-Short nap.

-Short nap for our dough.

So, now I'm going to add a teaspoon of salt.

It can go in there, because, as you know, salt likes to compete with the flour for the moisture in the water... -Mm-hmm.

-...takes it away from the flour so you don't get that autolyse, or that knitting together, of the gluten network.

So, now I'm going to go ahead and mix this on medium speed, just until the dough starts to look a little satiny, and it should clear the sides of the bowl.

That could take 6, maybe up to 8 minutes.

-Okay.

-Alright, so, this is looking good.

-Nice and satiny.

-And cleared the sides of the bowl, so we know it's good.

So, before we get to the dough, I'm just going to leave it in there.

Now, talking about our sheet pan.

You can't make a sheet-pan pizza without one.

Now, there's a two-coat process for our sheet-pan pizza.

First, we sprayed it with some cooking-oil spray to give it that non-stick coating.

-Got it.

-Now, on top of that, we're going to add 1/4 cup of extra virgin olive oil.

This is just for flavor.

-Ah!

-100%.

-Because you sprayed it with the cooking-oil spray, which has lecithin, the oil will spread more evenly and won't puddle.

-It's so true.

So, I'm just going to make sure that I get it relatively coated here.

Alright, so, I'm just going to use this flexible dough scraper and get this out onto the pan.

-Oh, right onto the pan.

-Right onto the pan.

-Ooh!

I love it.

-Alright.

I am going to get my hands a little oily here.

Good oil.

And we're going to flip this over so it's well-coated.

But now this is the first of the three stretches.

We're going for a triple-stretch procedure here, Julia, to try to get this to roughly 12x8 inches.

-Okay.

-Rectangle, -because our pan's rectangular.

-Mm-hmm.

-So, you know, you just do your best at this point.

It's going to fight you a little bit.

-Mm-hmm.

-No one should be expected to get it towards the edges of the pan at this point.

-Got it.

-If you wouldn't mind grabbing that ruler for me.

-You bet.

-About 12x8, please.

-And you are on it with the 8.

-Yes.

-And it's snapping back at you.

It was 12, but it snapped back a little bit.

-Yeah, it's snapping back.

But you know what I'm going to do?

Just going to press this out and I'm going to let it rest.

Put a piece of plastic on it.

Just cover that for me.

-You bet.

-And we're going to let this rest for a good hour.

-Okay.

-Just until the dough has just about doubled in size.

-Mm-hmm.

-So we're going to let it relax before we try to stretch it out even more.

-Alrighty.

-Alright, so an hour.

♪♪ We're going to need a sauce.

-Mm-hmm.

-So, this is 1 1/4 cups of canned crushed tomatoes.

-Okay.

-Nice and easy.

We don't need to process anything.

-Ooh, I like it.

-But we do need to fortify it a little bit with some olive oil.

That's 2 tablespoons of extra virgin olive oil.

-Okay.

-And two minced garlic cloves goes right in there.

1 1/2 teaspoons of dried oregano.

And 1 teaspoon of sugar just to counter any acidity from the tomatoes.

-Okay.

-And 1/2 teaspoon of red-pepper flakes.

-A little heat.

-A little salt, too.

1/2 teaspoon of salt.

-Mm-hmm.

-And then the ingredient that makes it deep and robust without having to cook it all.

It's a little bit of minced anchovy.

-Oh, smart.

-Yeah.

So, this is three minced anchovy fillets.

We've rinsed them, dried them.

And this just goes right in.

No one will know.

-Ooh!

-Yeah, it just really adds such a savory counterpoint, a depth.

It's optional.

If you don't want to use them, you can.

-There you go.

-But you're really missing out -on life at that point, so... -[ Laughs ] -Alright, so, that's all.

We're just going to let those flavors meld.

So we're just going to set that aside and -- -Look at that dough!

-Let's take a look at this.

Alright.

I'm going to use that plastic in just a minute.

Now, I do want to oil my hands again, because I'm going to continue to try to press this towards the corners.

-Oh!

-Yeah.

Isn't that fluffy?

-Yeah!

-It's almost foamy and puffy.

-What a lovely dough.

-Yeah, definitely.

So, I'm just going to get it towards the edges of the pan.

If it snaps back, that's totally fine.

But at this point, I'm deflating the dough a little bit, especially any of the larger bubbles.

We don't want that at this point.

-Okay.

-So... hands are nice and moisturized.

Going to put our plastic back on.

And now we just want to let this sit again, let it relax a bit, rise a little bit until it's puffed, and that's going to take about 20 minutes.

-Okay.

♪♪ Et voilà.

-[Laughing] Et voilà!

We have puffy, lovely, supple dough.

I'm going to get my hands a little bit oily again, because now, just want to, again, press it, stretch it to the sides... -Mm-hmm.

-...because we want to start making a lip.

Any of the excess that goes around the sides, I'm going to start pinching it... -Okay.

-...just to make a little bit of a crust, because can it be pan pizza without a crust?

Okay, next up, sauce.

So, sauce just goes straight on.

I'm going to mix it real quick just to recombine, and I'll pour that all over.

You can really smell the sauce, too.

-Yeah.

Very fragrant.

-You can use a spatula to spread it around.

You can use the bottom of a flat measuring cup.

We do want to leave about a 1/2-inch border.

And this does a great job of not pressing too much.

Sometimes, you get a little streaks of sauce in certain areas, and other places, you won't get anything.

I also like to use -- thank you... -Mm-hmm.

-...a little offset spatula.

-Yeah!

-So you can use anything you want.

-Gotcha.

-Just get it into a nice even layer.

It's a very potent sauce... -Mm-hmm!

-...so it's going to spread kind of thin.

Alright, let's cheese it up.

-Yes.

-Now, we are going to put some mozzarella on here, but before we do that, a little bit of Parmesan cheese.

I've got 1 ounce of finely grated Parmesan cheese... -Oh, yes, it is.

-...that we've grated and we did not buy pre-grated because that stuff can have cellulose in there.

-Yeah.

-That can make everything a little bit too grainy.

And then mozzarella.

We have 12 ounces of whole-milk mozzarella that we have shredded.

-Mm-hmm.

-For this, I want to get some of it towards the edges of the pan, just so it can get a little bit of that fried-cheese flavor around the edge.

-Oh, yes!

-Alright.

And last of all, our topping.

-Yay.

-We're going with a pretty classic crowd favorite here.

This is 4 ounces of pepperoni.

And we went ahead... This is 3.99 ounces of pepperoni.

-[ Laughs ] -And we went ahead and sliced it ourselves.

-Mm-hmm.

-You can buy pre-packaged pepperoni, but the stuff that you buy that's not cut and you cut it yourself, it actually tastes way better.

-Sure does.

-Plus, you get some of the little cups on there.

So, I'm just going to have you help me out, if you wouldn't mind... -Sure.

-...throw some pepperoni higgledy-piggledy.

-Oh, higgledy-piggledy.

-Yeah.

Alright, so, this is going to go in an exceptionally hot oven -- -500 degrees.

-Okay.

-We preheated it way in advance, which you need to do, but I also put a baking stone in there.

-Okay.

-So, it's carbon steel.

It needs time to heat up.

But it is beautiful at getting a really deep, dark crust developed on the bottom of this pan.

-Okay.

-You know, we tested it against an overturned baking sheet that was preheated and also a pizza stone.

The pizza steel just worked better than the other two.

But you can use the others if that's all you have.

-Got it.

-So, this is going to go into that 500-degree oven for just 15 minutes, until it's bubbling and browned on top.

I'm going to rotate the pan halfway through, but that's not a lot of time.

-It really isn't.

♪♪ Oh!

Hello!

-[ Laughs ] -Are you kidding me?

-Oh, Bridget.

That is looking good.

-Let's get this on this wire rack.

-That is gorgeous.

-Alright, I just want to take a paring knife, loosen any of the cheese that was around the edge.

-Mm-hmm.

-Now let's get this out of the pan.

Right onto another wire rack.

-Ooh-ho-ho!

-So, we're going to let this cool before we cut it and eat it, because -- -It's rippin' hot.

-It's really hot.

So we're going to let this cool for five minutes.

That has cooled.

Oh, yes!

We're going to cut this into eight pieces.

You can cut it any way you want.

You ready?

-Yes.

-Alright.

This one's for you.

-Okay.

-Getting you a center-y slice.

How's that one?

-Oh, that looks gorgeous.

-Yes.

-Thank you.

-There we go.

And myself, a little corner.

-Nice!

-Now, if you would like a little flourish, some Parmesan?

-Yeah, I'll do mine.

-Okay.

And, of course, some more red-pepper flakes.

-If you dare.

-Oh, yeah.

Alright.

I'm going right in.

-Okay, me too.

-Mmm!

Mm-hmm.

-This makes it totally worth it to cut your own pepperoni.

-Yes.

-Turns into little cups and it holds on to that beautiful pepperoni fat.

-Well, just look at how brown that bottom is.

-Mm-hmm.

-Oh!

So crisp.

But the interior is nice and fluffy.

-Yeah.

-This is delicious.

The sauce has real flavor, but it's not overpowering.

It's not too much, but you can taste all the seasonings that you put in there.

-Except for... -The anchovies.

You can't taste them.

-Nope, nope.

Just nice and savory.

-The crust is very tender, though.

-Yeah.

-It was gorgeous.

And then the two types of cheese on here, too.

-Yeah.

-Bridget, this is spectacular.

Well done.

-Thank you.

-If you want to make the ultimate pan pizza, start with a dough made from all-purpose flour, instant yeast, and a little sugar.

Press the dough into a well-oiled sheet pan.

Then bake it in a 500-degree oven on a hot baking steel.

From "Cook's Country," a perfect pepperoni sheet-pan pizza.

I ate all my crust already.

I should have gone for a corner piece.

-Yeah, my pepperoni seems to be going missing.

-[ Laughs ] ♪♪ Whether you're grinding beef for the perfect burger or you really want to know how the sausage is made, well, a meat grinder might be for you.

And luckily for us, Hannah's here, and she's going to tell us all about them.

-That's right.

You know, top-of-the-line steak houses -- they are grinding their meat in-house so they can perfect their blends and make the best burgers possible.

And you can do that, too, at home.

-Nice.

-To find the best at-home meat grinder, we tested a lineup of machines priced from $40 all the way up to $160.

We ground over 60 pounds of beef and pork for sausages, evaluating texture, uniformity, and speed.

We also looked at how easy they were to clean, because some of these can make a big old mess.

So, check this out over here.

Do you see the texture difference between these?

-Yes, very, very different.

-Yes.

-This is all separate and nice.

This looks a little meat-pasty.

-Yes.

Exactly.

That paste you mentioned right there -- that's called smearing in the meat-grinding biz.

And that's when the fat starts to coagulate and melt out.

And if you don't have that fat, the final product is going to be dry and crumbly.

And when the fat melts out, it gets into the mechanisms in there and it gums everything up.

So it's not a good sign for your cleanup or your burger.

-Right.

-Look at that gorgeousness right there.

-Yes.

Nice, distinct little strands of ground meat.

Love it.

-Fat evenly dispersed throughout.

-Sure.

-That's going to be a juicy burger.

-Yes.

-So, you get this smearing sometimes because your parts have gotten too hot, the fat starts to melt out.

And we always chilled everything in testing.

This is a best practices for when you're making ground meat.

And look -- right here, we have a hopper, an auger, the blade, and the disc right here.

Those are the main parts that you'll be putting inside your freezer to chill before grinding any kind of meat.

We found that those with plastic on these primary parts did not stay as cool, which resulted in more smearing, which was a mess to clean up and made the burgers not quite as delicious.

So metal was mandatory for meat grinders.

Weight was another issue.

You want these to have some heft.

Go ahead and pick up this white model right here.

-Oh, my gosh.

That's really light.

-You could throw it across the room if you wanted to.

-You could, you could.

Absolutely.

-What about this right here from Walton's?

-Alright, that's a bit more hefty.

-Mm-hmm.

We wanted machines to be at least 5 pounds.

That was enough to, you know, keep them anchored on the counter and make sure they're not shimmying around, because that's what happens.

To grind everything up is a forceful maneuver, so you need some weight to keep everything down.

Now a couple little details that also mattered.

See the chute right there?

It's nice and wide.

Not all of them were as wide, and we loved that extra space.

It was easier to feed things down it, and it didn't get clogged up as much.

-Right.

So, was there a clear winner?

-Oh, definitely.

We had two, actually.

One is right here.

It's from LEM -- L-E-M.

This was just a fantastic dedicated meat grinder.

It has enough heft, great power, metal parts.

It kept everything nice and chilled.

And you can see that gorgeous grind over there.

-Ah, it's responsible for this.

-Oh, yeah, baby.

So, next up, we have the KitchenAid attachment over here, which worked great.

You want to make sure to get the metal parts.

This is also the KitchenAid -- This is the more plastic version.

-Mm-hmm.

-Get the metal parts.

And the thing is, if you already have a stand mixer and you want to get into meat grinding, sure, this is great.

If you want a meat grinder, get the dedicated machine.

-Thank you so much, Hannah.

Now, if you want to add a dedicated meat grinder to your kitchen, the winner is the LEM Products #8 575-Watt Countertop Grinder, and it retails for just under $125.

♪♪ When life hands you meatballs, well, the next day, you make a meatball sub.

But what happens if you don't have meatballs on hand?

The dilemma.

Well, Morgan's here.

She's going to show us how to make meatball subs from scratch.

-Yeah.

No dilemmas with leftover meatballs here.

-No one wants a meatball dilemma.

-No one wants a meatball dilemma.

And honestly, if you think about those Italian delis that make the best meatball subs, they're not using leftovers.

They're making a meatball specifically for a sub.

We can do it, too.

-Okay.

-Now, I'm going to start with the sauce.

So, here, I have a tablespoon of olive oil.

I'm adding two minced garlic cloves.

And I'm just going to heat this over medium heat just until it's fragrant.

I'm not actually looking for it to get any color, -just a little fragrant.

-Gotcha.

-And I'm doing this in a 12-inch skillet.

I'm using a broiler-safe skillet, because we're actually going to make the sauce and the meatballs in the same skillet.

I'm going to pop it under the broiler later.

So you want to make sure you're using a broiler-safe skillet.

-Gotcha.

-Mm-hmm.

To this, I'm going to add a 28-ounce can of crushed tomatoes.

I'm just making a really quick sauce.

I mean, on occasion, I'll buy store-bought sauce, but this is so fast, it's like, why not do it?

-Got it.

-I also have 1/2 teaspoon of table salt.

I'm gonna also add 1/2 teaspoon of pepper flakes and just a little bit of sugar.

That's 1/4 teaspoon.

So, we're at a nice simmer here.

I'm just going to turn this down to medium low and let that go about 10 minutes.

-Okay.

-Alright.

Now, while that simmers, let's turn our attention to the meatballs.

-Fabulous.

-So, I'm starting these meatballs with a panade.

I have 1/4 cup panko.

And to that, I'm adding 3 tablespoons of milk.

I'm just going to stir these together.

And then I'm going to let it set for about 10 minutes, get in there, occasionally mashing until it forms a nice paste.

Alright, so, this goes about 10 minutes, and then we'll put together the meatballs.

-Alright.

♪♪ -It's been 10 minutes, so this is good to go.

It's actually going to cook a little bit more later on, but we've got those flavors to meld.

-Got it.

-I'm going to hit the heat off on that.

And our panade is looking nice and pasty.

-Oh, yeah.

-And see how that panko is hydrated?

-Yes.

-So, into this we add the beef.

So do you mind handing me that beef?

-You got it, you got it.

-Alright, so, this is a pound of ground beef.

I'm using 85%, which I like because it adds, like, a nice balance-that-wise.

-Okay.

-I'm also adding a beaten egg.

Just gives a little more structure.

-Sure.

-And then 3/4 of a cup of Parmesan cheese.

-Fabulous ingredient.

-Fabulous ingredient.

One of my favorite ingredients.

Speaking of fabulous ingredients, another two garlic cloves.

We have some in the sauce, some in the meatballs.

-Got it.

-I have 3/4 of a teaspoon of dried oregano.

And then I've got 3/4 of a teaspoon of salt.

-Great.

-And 1/4 teaspoon of pepper.

-Alright.

So seasoning everything.

-Seasoning everything.

Now, you could mix this with a spoon, but I really like using my hands to get in there.

I feel like you have more control.

I see people work this like Play-Doh and really, like, mash it.

That can make a tougher meatball.

You want to still be pretty delicate with this.

Alright, that is looking pretty good.

I don't want to see any big chunks of panade.

I want it well-incorporated, but, again, not working it too much.

So, now I'm going to divide it into 16 equal portions.

They're about 3 tablespoons each.

I'm using a number 40 scoop just for ease.

It's actually a heaping scoop when you're using a number 40 scoop.

But, again, this is not a place you have to be, like, super-precious, but you do want them all about the same size, just because they're all going to cook together.

-Evenly.

Right.

-Mm-hmm.

Okay, so, that's perfect.

And I am just going to roll them into balls with damp hands, just to make it a little easier.

-Got it.

-And then these are going right into that sauce.

-Okay.

-Okay, I'm going to wash my hands, and then we'll pop these in the oven.

-Okay.

-Alright, so, now I'm going to put these in the oven.

I'm actually going to broil them.

So, I have the oven rack set 8 inches from the broiler.

And I'm gonna let them go about 7 minutes.

And in that time, a couple good things are going to happen.

The meatballs are going to get some nice browning on top, that sauce is going to concentrate more, and then, because the meatballs are in that sauce, they're going to stay nice and tender.

-Nice!

-So, I'm only going to go about 7 minutes on the first side, but then we'll get in there and flip them.

♪♪ They are smelling delicious.

-I'll say.

-Okay.

Okay, so, they're not quite done.

I'm going to get in here and flip them.

I want both sides to get a nice little crustiness.

I think that's really nice in the sub, when you get a little bit more texture in your meatballs.

-Definitely.

-All meatballs are flipped.

-Yes.

-So back into the oven.

Another 7 minutes under the broiler.

-Okay.

-We're looking for some more browning on top, and then we're almost ready for subs.

Thank you.

♪♪ -Every time you open that oven, it smells better and better.

-That's the goal.

-Oh, yeah.

-Alright.

Okay, I'm going to bring these over.

Do you mind getting that door?

Thank you.

-Pleasure.

-Okay.

I'm gonna let that cool just a minute while I get these ready.

There's some construction involved in all good sandwiches, and that's definitely true with a meatball sub, as well.

So, I'm not buying pre-sliced rolls here.

I have four 8-inch Italian rolls, and I'm going to actually do a little slice in the top.

I'm about 1/2 inch from the edge.

I'm going about 3/4 of the way down the roll.

-Alright.

-And you don't want to actually slice through the bottom.

So you have this nice valley or boat for your meatballs.

So, I've done that with all four of these.

If you need to, you can kind of splay them open a little bit.

We'll do that as we assemble.

-Okay.

-Then, over here, I've got eight slices of provolone cheese.

So, I'm just going to tear each of these in half or fold them in half, whatever you like.

-Sure.

-And then arrange two at the bottom of the sub.

It's going to be a moisture barrier for that meatball sauce.

So, we've got our cheese layer.

Now we're going in with the meatballs.

So, I'm going to do four meatballs per sub.

Place them right in there.

-Yes.

Shall I help you?

-That would be delightful.

A two-person sub-building operation.

-Yes.

-Honestly, that's probably what happens with, like, a true submarine.

Probably two people are involved, so... -Well, you know, when you're working on a submarine, it's all hands on deck.

-Oh!

-[ Laughs ] -I see what you did there.

Of course, this would be a very sad meatball sub without some sauce.

So I'm going to do a good amount of sauce on top.

I'm gonna do about 2/3 cup for each.

And I'm just going to let it blanket on in there.

-Good grief!

-Mm-hmm.

Little pièce de résistance.

A little more cheese on top.

So, again, more provolone.

I'm just going to tear it and put it on top.

It's okay if it overlaps a little bit.

That's just going to be a nice cheese-pull section there.

Last little cheese blanket.

-Mmm!

-So, these guys are going to go under the broiler for just a minute.

So I'm really just trying to get that cheese a little melty, get everything nice and toasty, but it's not going to take long.

-Okay.

-So back under.

8 inches from the broiler element again.

Back in we go.

-Okay.

♪♪ -Okay, it's been a minute.

Let's check on those subs.

Oh, my gosh.

-Oh!

-They smell so good.

I'm so excited.

I love that you get the little, like, tiny bits of brown cheese.

-Yes.

-It's nice and melty.

I mean, look at that.

-Yum!

Let's just take a moment... -Mm-hmm.

-...and give praise to those beautiful meatballs that are in here.

This is just fantastic.

Little cross section -- the cheese, the meatball, sauce.

-It's gonna be hot, so just to warn you.

-Thank you.

-Reminder -- it did just come out of the broiler.

-Tiny bites.

-Tiny bites.

-Mmm!

Mmm-mmm!

Ooh, that's tender.

-I know.

The meatballs are so tender.

-That meatball -- super-savory, tender.

Just a little bit of browning.

-Mm-hmm.

-So it's not a mushy meatball at all.

-Mm-hmm.

Mm-hmm.

Get a little of that Parmesan in the meatball.

You get the provolone on top.

You got our double dose of cheese.

-Gorgeous.

And worth doing from scratch.

-It is worth doing from scratch.

Also, it was so easy.

-Thank you so much, Morgan.

-You're welcome, Bridget.

-Best meatball sub ever.

-Oh, thank you.

-Now, if you'd like to make these meatball subs at home, it's easy.

Just start by simmering canned crushed tomatoes with pepper flakes and garlic.

Broil meatballs in the sauce until well-browned.

And then line sub rolls with provolone, meatballs, sauce, more cheese, and then broil to finish.

So, from "Cook's Country," a sub above all others -- meatball subs.

You can get this recipe and all the recipes from this season, along with product reviews and select episodes, and you'll find them all on our website, CooksCountry.com/TV.

Going into business?

-Oh, yeah.

I love that.

-Enjoy this season's recipes, read our ingredient and equipment reviews, and cook alongside your favorite test cooks at CooksCountry.com.

You'll have access to every episode from this season and more, all at CooksCountry.com/TV.

-Your favorite recipes rooted in history, plus the tips, ingredients, and equipment you need to cook them can now all be found in one place.

Introducing our "Complete Cook's Country Cookbook," now with every recipe from all 19 seasons.

This volume of "Cook's Country" helps with planning, prep, and cooking, and at a cost of $24.99, $15 off the cover price of $40.

To order, head to our shop at CooksCountry.com/TVBook.

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

-Monument Grills Denali 605Pro, 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.

-The Black + Decker VacuSteam handheld steamer combines the power of suction, steam, and heat to hold fabrics in place and remove wrinkles in one pass.

For all your iron-suitable fabrics.

Now available at Walmart.

Black + Decker.

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