Cook's Country

A Bold Brunch

Test cook Christie Morrison makes host Bridget Lancaster decadent Brunch Burgers, and Toni Tipton-Martin shares how burgers made it onto the brunch menu. Tasting expert Jack Bishop shares our recommended cooking sprays, and test cook Lawman Johnson makes luxurious Browned Butter Chocolate Chunk Muffins.

A Bold Brunch

26m 25s

  • Southern Staples: asset-mezzanine-16x9

    Southern Staples

    S17 E1714 - 26m 25s

    Test cook Christie Morrison makes host Julia Collin Davison crispy Fried Catfish with Comeback Sauce, and Toni Tipton-Martin talks about the sauce’s origins. Equipment expert Adam Ried reviews serrated bread knives. Test cook Carmen Dongo makes Bridget Lancaster the ultimate Extra-Cheesy Grits.

  • From the Dairyland: asset-mezzanine-16x9

    From the Dairyland

    S17 E1713 - 26m 25s

    Bridget Lancaster and Julia Collin Davison bake a Wisconsin favorite, Cream Cheese Kringle, and Toni Tipton-Martin shares the story of how Kringle made it to Wisconsin from Denmark. Bryan Roof visits Milwaukee and makes Bridget a state-wide favorite, Fried Cheese Curds with Ranch Dressing.

  • Duck and Dessert with Flair: asset-mezzanine-16x9

    Duck and Dessert with Flair

    S17 E1712 - 26m 25s

    Julia Collin-Davison makes Bridget Lancaster Duck Breasts with Port Wine-Fig Sauce. Toni Tipton-Martin tells the story of the Tatin sisters and the history of their namesake dish, and Bridget makes Julia Tarte Tatin.

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