Cook's Country
S18E10 Jewish Donuts and Potatoes
Test cook Morgan Bolling prepares Sufganiyot, the traditional Hanukkah jelly doughnuts, for host Julia Collin Davison. Toni Tipton-Martin discusses the significance of using schmaltz in Jewish cooking. Equipment specialist Hannah Crowley guides host Bridget Lancaster through a selection of leave-in temperature probes. Meanwhile, test cook Ashley Moore creates Bridget's Cast Iron Potato Kugel.
Season 18 Episodes
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Portuguese Baking
Italian-American Feast
Chips on the Menu
Bar Snacks, Perfected
Southern Sandwiches
Elevated Friendsgiving Mains
Jewish Donuts and Potatoes
Feast of the Seven Fishes
Inspiring Shrimp Suppers
Glazed Pork and Potatoes
Chinese Noodles and Egg Rolls
When Southern Women Cook
Cajun Cooking
Sweet and Savory Brunch
Mediterranean Burgers and Fritters
Tucson Tacos
From Texas, With Love
Spring Dinner and Dessert
Flavorful Chicken Fonduta
Puerto Rican Flavors
Seafood in a Snap