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A new season of Cook’s Country kicks off with hearty weeknight comfort meals. Test cook Kelly Song makes Roasted Poblano and White Bean Chili for host Julia Collin Davison. Tasting expert Jack Bishop challenges Julia to a tasting of vegan mayo. And test cook Lidey Heuck makes a Baked Pasta e Fagiole for host Bridget Lancaster.

Host Julia Collin Davison makes Tacos Árabes (Pueblan Pork Tacos with Chipotle and Yogurt Sauces) for host Bridget Lancaster. Equipment expert Hannah Crowley shares the test kitchen’s favorite ice cream scoops. And Bridget makes Julia Mini Chocoflanes.

Test cook Bryan Roof visits Los Angeles and makes his version of Little Fish–Inspired Fried Fish Sandwiches for host Julia Collin Davison. And test cook Morgan Bolling makes L.A.–Style Chili Cheeseburgers for host Bridget Lancaster.

Test cook Morgan Bolling makes Crispy-Creamy Sheet-Pan Macaroni and Cheese for host Julia Collin Davison. Equipment expert Hannah Crowley shares the test kitchen’s favorite glass storage containers. Morgan shares the history behind Alabama Fire Crackers, and test cook Vallery Lomas makes Sheet-Pan Maque Choux for host Bridget Lancaster.

Test cook Morgan Bolling makes Dollywood-Style Cinnamon Bread for host Bridget Lancaster. Equipment expert Hannah Crowley shares the test kitchen’s favorite mixing bowls. And test cook Lidey Heuck makes Pumpkin Cream Cheese Blondies for host Julia Collin Davison.

Host Julia Collin Davison makes Roast Chicken with Schug for host Bridget Lancaster. Tasting expert Jack Bishop talks all about sweet potatoes. And test cook Lidey Heuck makes Fall Panzanella for Julia.

Host Bridget Lancaster makes Pepperoni Sheet-Pan Pizza for host Julia Collin Davison. Equipment expert Hannah Crowley shares the test kitchen’s favorite meat grinders. And test cook Morgan Bolling makes Meatball Subs for Bridget.