The Fiery Foods Challenge is a huge gathering of hot foods, vendors and aficionados. Watch as people sweat while they test the hot foods. Also, spend time with some of the Fiery Food vendors and see what new fiery flavors are in store for us. Read More
Learn where the cocktail has been, who's leading it into the future, and how to mix up one of your own. Whether it is shaken, stirred, or loggerheaded with an 1100? 18-inch-long metal rod - cocktail experts and historians like David Wondrich will get you up to speed on everything alcohol. Jim Meehan from PDT will show us the path of the American speakeasy, and cocktail master Eben Freeman will mix up some incredible cocktails with some unusual flavors like....bacon. We'll enjoy a round at Manhattan's posh Carlyle Hotel where we'll imbibe in New York's best kept secret, Bemelman's Bar. From bargain pirate punches to $22 mixologist cocktails, we'll stir it all up. Read More
Mexican classics that no one can resist. MC puts his expert touch to two things we already love! Served with chips and salsa, and a little Mexican dessert-this party is full of delicious foods from south of the border. Read More
Giada shows you four easy lunchtime snacks for home or your lunch box. Read More
Eggs are not just for breakfast any more! Aida starts things off with spicy asparagus and jalapeno strata. then its eggs in purgatory with Aida's version of shakshuka; poached eggs in a savory tomato sauce. For a kid friendly breakfast; egg in a hole grilled cheese. Plus a "no recipe" recipe for egg drop soup! Read More
Roger, fresh from Chinatown, is inspired to take on the lychee as his "Obedient Ingredient". This sweet and succulent fruit will take your everyday pork chop meal to the next level. Roger creates a sweet and sour lychee topping for perfectly grilled pork chops, a cucumber lychee salad bursting with flavor, and a delicious potato pancake side dish. This midweek meal is sure to impress. Read More
Luke visits "Quy Nhon" on the central coast of Vietnam where he cooks vegetarian fried rice with a Monk, learns how to make Tofu with in a farmyard environment and spends time with two old ladies making the best noodles going around. Read More
Laura Calder creates an effortless yet delicious menu for those days when you need a little break - shredded Basil Beef and warm Baby Potatoes in Olive Oil with Fleur de Sel; classic Ratatouille; grilled Aioli Artichokes; and a cool drink of Better than Citron Presse. Read More
Daisy's three grown sons are coming home for dinner tonight and Daisy celebrates by making a whole meal out of their favorite dishes. Marc is going to swoon when he sees seviche made with plump shrimp and spicy salsa. David's mouth is going to water when he gets a whiff of the fragrant spice-rubbed pork with an aromatic saute of onions and peppers, and Erik will brush tears of joy when he tastes her chocolate-rum mousse with it's crispy cookie topping. Welcome home, boys. Read More
Rocco and Nina get the royal treatment on their vacation when they visit their old friend, Vincenzo Palumbo, who takes the couple out to sea. Cruising the Amalfi coast for fresh seafood, Rocco and Nina stop to check out the fiords of Furore, before getting a tour of Ravello by their generous host. Read More
Levi cooks hot pepperpot stew with his mother, tries his hand at the delicate art of nouvelle Caribbean cuisine, and there's a surprise for a hungry audience of clubbers when Levi serves up kebabs with a tropical twist. Read More
Ginger is Chef Roger Mooking's "obedient ingredient" and though we're used to seeing ginger in a supporting role in many of his dishes, Roger is bringing this full-flavored spice to the front of the line for his ginger pot roast. Two curious sides, a bright pineapple compote and a lively quinoa salad, join the succulant pot roast and pumps up the exotic nature of the meal. Read More
Chuck invites his fish suppliers down for a sampling of their goods done HIS way. Read More
In this programme Jamie explains the history of pickling and preserving. If you have grown your own produce you'll want to save it and keep it for as long as you can or use the excess when you have a bumper crop. Jamie shows you how with a super-quick 'mothership' pickle recipe which can be used for pickling anything. He pickles courgettes with mint and chilli and aubergines with garlic and oregano. Jamie also makes a fiery chilli chutney with Welsh rarebit and steak and chips on the barbeque with Jamie's homemade tomato ketchup. Read More
Michael Symon is challenged with the secret ingredient, scallops Read More
Pizza has just about conquered the planet and Tyler's on a mission to dish out the best of the best! In New York City he takes us to John's in Greenwich Village for the American classic we know and love. In Naples, Italy, Tyler visits with Giavanna Raffoni who shows him how to make pizza Southern Italian style with lots of tomatoes and lots of Amore! Read More
It's the weekend with Nigella Lawson, time for family feasting, leisurely baking and cooking with the kids. She's got lunch that everyone goes crazy for a Chicken and Sausage Bake, served with crispy Rosemary Roast Potatoes, French style Petit Pois and then a fun to make and eat Chocolate Honey Bee Cake. Read More
Today on Bake, Rachel shows you how to make a wonderfully fragrant lime yoghurt cake with rosewater and pistachios. Rachel visits French chef and master bread maker, Richard Bertinet, who believes that the best way to make the perfect bread doesn't involve kneading the dough! The technique might sound unusual but the results are fantastic. And the cookery school students learn how to make the decadent classic, sticky toffee pudding. This guaranteed crowd pleaser features a gorgeous, sweet toffee sauce. Read More
Traditional family recipes and a friendly church social are just a couple of the places AB finds the "best sauce" which turns out to be the main ingredient of all of his travels. Read More
Luke explores the food and culture of Vietnam's largest city, Ho Chi Minh City (Saigon). Read More
Luke spends time cooking with his extended family living in the outskirts of Ho Chi Minh City. Read More
Luke's journey continues along the mighty Mekong River, the lifeblood for locals who rely on it for transport, trade and most of all as a source of food. Read More
The Vietnamese island of Phu Quoc is well known for its production of fish sauce, and its peppercorn plantations. It's an idyllic location and a relaxing change of pace for Luke in this episode of Luke's Vietnam. Read More
Ina Garten shares easy ideas for casual summer entertaining. Read More
Few foodies are more dedicated than those who belong to the heat-seeking cult called the Spiceheads! Learn exactly what makes those habanero peppers so much hotter than the rest, discover the hottest wings in NYC, and snack on some crunchy Korean kimchee at Good Fork. Aaron Sanchez will take us south of the border, and Joey Campanaro will serve up a spicy Italian peasant dish made with lobster. Later we'll imbibe in a cocktail called the Sangrita that heats you up while it cools you down. There's even room for a spicy dessert with Pichet Ong. You'll want to keep a glass of milk - but not water - close at hand. Read More
In this episode of FoodCrafters, learn how time is an essential ingredient to making good food! Host Aida Mollenkamp exposes the ancient secrets of making Kimchi in NYC, while uncovering the art of drying salt in Maine. The longer it sits, the better it gets in Georgia at a charcuterie shop making salumi, and also at a one of a kind California dairy making blue cheese. Read More
Rum can transport your senses to a tropical island with just one sip. On this episode Darryl Robinson is at Dram Cocktail and Tiki and along with bartender Jason Littrell he is walking us through the different varieties of this sweet Caribbean spirit. Chef Corwin Kave of Fatty Crab cooks up tasty chicken satay, clams and cue bacon, and his version of pork fries, to pair with some of Jason's incredible signature rum drinks. Read More
Classic Italian meets passion, authenticity and innovation at these noteworthy restaurants. Vetri has been called one of the best Italian restaurants in America, presenting simple, fresh, authentic Italian dishes in utterly unique. Chef Nate Appleman, brings gourmet savory and dessert pizzas to Pulino's from brunch to late night, and Porchetta's Sara Jenkins brings this Italian street-food to a tiny Lower East side store front, where "drop-dead-delicious" pork draws a steady stream of the hip and hungry. Read More
We wanted to have an Ultimate Q Backyard party for our pals, so we got some simple household items together - heat guns, bicycle wheels, rollers, cable, eavestroughs and loads of charcoal - and turned them into an unforgettable BBQ Feast. On the menu is Chris' ten foot sausage cooked to perfection, the world's tiniest tofu burgers steamed by Nobu in his bamboo hotel and Micah's pendulum swinging gyroscopic BBQ Chicken. Read More
Ina Garten shares easy ideas for casual summer entertaining. Read More
Few foodies are more dedicated than those who belong to the heat-seeking cult called the Spiceheads! Learn exactly what makes those habanero peppers so much hotter than the rest, discover the hottest wings in NYC, and snack on some crunchy Korean kimchee at Good Fork. Aaron Sanchez will take us south of the border, and Joey Campanaro will serve up a spicy Italian peasant dish made with lobster. Later we'll imbibe in a cocktail called the Sangrita that heats you up while it cools you down. There's even room for a spicy dessert with Pichet Ong. You'll want to keep a glass of milk - but not water - close at hand. Read More
In this episode of FoodCrafters, learn how time is an essential ingredient to making good food! Host Aida Mollenkamp exposes the ancient secrets of making Kimchi in NYC, while uncovering the art of drying salt in Maine. The longer it sits, the better it gets in Georgia at a charcuterie shop making salumi, and also at a one of a kind California dairy making blue cheese. Read More
Rum can transport your senses to a tropical island with just one sip. On this episode Darryl Robinson is at Dram Cocktail and Tiki and along with bartender Jason Littrell he is walking us through the different varieties of this sweet Caribbean spirit. Chef Corwin Kave of Fatty Crab cooks up tasty chicken satay, clams and cue bacon, and his version of pork fries, to pair with some of Jason's incredible signature rum drinks. Read More
Classic Italian meets passion, authenticity and innovation at these noteworthy restaurants. Vetri has been called one of the best Italian restaurants in America, presenting simple, fresh, authentic Italian dishes in utterly unique. Chef Nate Appleman, brings gourmet savory and dessert pizzas to Pulino's from brunch to late night, and Porchetta's Sara Jenkins brings this Italian street-food to a tiny Lower East side store front, where "drop-dead-delicious" pork draws a steady stream of the hip and hungry. Read More
We wanted to have an Ultimate Q Backyard party for our pals, so we got some simple household items together - heat guns, bicycle wheels, rollers, cable, eavestroughs and loads of charcoal - and turned them into an unforgettable BBQ Feast. On the menu is Chris' ten foot sausage cooked to perfection, the world's tiniest tofu burgers steamed by Nobu in his bamboo hotel and Micah's pendulum swinging gyroscopic BBQ Chicken. Read More
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