Ep 6. Retro Desserts

In Cook's Country season 4 episode 6, titled Retro Desserts, the crew travels back in time to find the best vintage dessert recipes from America's past. Hosts Bridget Lancaster and Julia Collin Davison are joined by several expert bakers and pastry chefs as they sift through old cookbooks and magazines to uncover some forgotten gems.

The episode begins with a trip to the Culinary Institute of America in Hyde Park, New York, where pastry chef and cookbook author Gesine Bullock-Prado teaches the hosts how to make a classic Key lime pie. She shares tips on how to get the perfect graham cracker crust and tangy filling. The hosts also visit an old soda fountain shop in Northampton, Massachusetts, where they learn about the history of soda fountains and how they were the go-to spot for sweet treats in the 1950s and 60s.

Next up is a recipe for banana pudding. Bridget and Julia try out several variations of this Southern classic, including one that uses boxed pudding mix and one that uses homemade custard. They also experiment with different types of cookies, such as vanilla wafers and ladyfingers, to find the best base for the pudding. The hosts then visit an old-fashioned candy store in Concord, Massachusetts, where they learn how to make homemade marshmallows.

The episode also features a recipe for Boston cream pie, a dessert that originated in Massachusetts in the 1800s. Bridget and Julia try out several recipes, including one that uses a sponge cake and one that uses a yellow cake. They also experiment with different fillings, such as whipped cream and custard, to find the perfect balance of flavor and texture. The hosts then visit a bakery in Boston where they learn about the history of Boston cream pie and how it became a local favorite.

New York-style cheesecake is another vintage dessert that the hosts tackle in this episode. Bridget and Julia try out several recipes, including one that uses sour cream and one that uses ricotta cheese. They also experiment with different crusts, such as graham cracker and shortbread, to find the best complement to the rich filling. The hosts then visit a bakery in New York City where they learn about the origins of New York-style cheesecake and how it became a symbol of the city's culinary culture.

Finally, the episode ends with a recipe for pineapple upside-down cake. Bridget and Julia try out several variations, including one that uses crushed pineapple and one that uses sliced pineapple rings. They also experiment with different types of cake batter, such as yellow cake and butter cake, to find the best match for the sweet and tangy topping. The hosts then visit a retro diner in Rhode Island where they learn about the history of pineapple upside-down cake and how it became a popular dessert in the mid-20th century.

Overall, Cook's Country season 4 episode 6 is a sweet and nostalgic trip through America's dessert history. From classic pies to creamy cheesecakes to retro cakes, the hosts and expert bakers uncover the secrets to making these vintage desserts as delicious and timeless as ever.