No matter what part of the country you're in, there's a sandwich for you. Buttermilk Biscuit Sandwich with Tomato Jam and Country Ham; Oyster Po' Boys; Tarragon-Caper Egg Salad Sandwiches with Smoked Salmon Read More
Lamb Calzone: Calzone di RagusaRagusa Shephers's Pasta: Fusilli al Pastore RagusaChicken with Mixed Wine: Pollo al Vino Cotto Read More
For Ingrid Hoffmann, nothing says Miami like the 8th Street night life and Cuban food. In honor of her home city, Ingrid hosts a large, lively dinner party and prepares Yucca with Cuban Mojo and Shredded Steak with Peppers, Onions and Tomatoes as nod to Cuban cuisine. Read More
There's nothing quite like fun and crispy fish and chips, and now you can make them easily at home! Aida makes Fried Fish Bites with Sweet Potato Fries and Spicy Mayo. She's also has an elegant fish dish that's perfect for any night of the week: Brown Butter-Sauteed Tilapia with Pistachios. Read More
If you want to dazzle your friends, stick with Ellie. She's talking modern, delicious hors d'oeuvres that will get any party off to a fabulous start. Like Thai Summer Rolls with Sweet and Savoury Dipping Sauce, Slices of Arugula, Caramelized Onion and Goats Cheese Pizza, shots of cool White Gazpacho, elegant Marinated Feta and Olive Skewers and easy Warm Spinach and Artichoke Dip. Read More
Grilling is always the least expensive route to a great meal. Utilizing a simple and affordable charcoal grill, Dave prepares a luscious barbeque meal for the gang without the financial pang. This episode highlights money-saving tips such as using marinades and rubs to make the most of inexpensive cuts of meat and the importance of getting to know your local butcher. Now you too can be the envy of your neighborhood, without losing your shirt! Read More
What to have in your pantry, freezer and fridge to whip up a meal for the unexpected guest. Read More
Comforting Pub favorites like Onion Soup and Shepard?s Pie get updated with Michael?s special touch. A pint of Guinness and a dart board and you?ve got yourself a party. 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
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
Tyler is in hot pursuit of the Ultimate Chicken dish. First, he's off to London to meet up with Cordon Bleu cook, Louise Smail, for a traditional Sunday supper. Next, Tyler heads to the South of France for their version of a classic chicken meal. Home again, in New York City, he'll put the best of the best together for his own Ultimate chicken recipe. Read More
Tony's favorite dish in the world is Corned Beef and Cabbage, but he's too intimidated to even attempt trying to make it. Lucky for him Tyler shows up and teaches him how to go about making Corned Beef and Cabbage and some Herbed Root Vegetables. Read More
Spaghetti Dinner Flambe (with Baked Apples Alaska) Read More
Cold chicken and vegetable soup served with a beer batter fish in the side. Graham's film is of Governors Harbor in the Bahama's and shows beautiful scenery shots then Graham and Treena eating. Read More
Giada is going to prepare four vegetarian dishes that are full of flavor, fun and satisfaction in every bite. Read More
Giada is always being asked what the perfect dish is for the beginner cook. Whether it's a college kid or an adult who's gotten a little too accustomed to take out, she's got the solution. Giada is going to show you that with a few select items from the supermarket, anyone can create a satisfying dinner and feel comfortable in the kitchen! Read More
Nigella steps back in time to give her favourite retro recipes an express makeover. With nostalgic recipes to indulge in and an entire retro inspired 50's fancy dress party on the menu who says the past can't catch up with the present. Read More
Save a trip to the restaurant by preparing Aida's easy and delicious. spicy Mexican-inspired dishes. The menu includes Quesadillas with Jack and Spicy Saute, Roast Pork Loin with Sour Citrus Sauce and Cilantro Rice. Read More
Exploring her exotic side, Laura Calder puts a twist on some basic ingredients creating Brown Butter Fish; Roasted Cumin Carrots and Chickpeas with Olives; Coconut Lime Flan; and Ivan's Asian-inspired Oysters. Read More
Rocco is treated like family when he meets up with the charismatic Eddie Oliva while on vacation along the Amalfi coast. Guided by Eddie, Rocco embarks on an adventure in search of fresh mozzarella, limoncello, and the true Neapolitan pizza. Read More
Jamie collects the eggs that his healthy hens have laid and heads for the kitchen. He makes a delicious homemade egg tagliatelle and an omelette salad with bresaola. Jamie shows us the reality of eating battery eggs and starts a few former battery hens off on their journey to a free-range life. The final recipe is a scrumptious meringue with hot pears and chocolate sauce. Read More
Mid-week meals get the royal treatment buy adding a little exotic flair to your everyday shake and bake style chicken. Chef Roger Mooking replaces the typical store bought crunch with his "obedient ingredient" coconut. Watch how a few simple spices and shredded coconut reinvents a kitchen tradition that will leave your diner's pallet pleasantly surprised. Read More
Miami Beach is one of Chef Emeril Lagasse's favorite spots to relax, get a tan and get inspired to cook. Today he's making favorites like Fresh Tuna Lettuce Wraps with Basil Oil, Louisiana Crab Cakes with Mango Salsa, Chili-Rubbed Chicken and Smothered Black Beans, and Pineapple Cheesecake with Guava Coulis. Read More
This week Ted Allen and the Food Detectives team investigate the real effects of eating food that contains MSG. We'll also reveal the best way to keep ice cream from falling off the cone. And, have you ever wondered what has the most caffeine-coffee, tea, soda, or energy drinks? Find out here, on Food Detectives. Read More
This week on Food Detectives, we investigate the Calorie. First we'll set various foods on fire to calculate the number of Calories they contain, and then we'll hit the gym to find out what it really takes to burn them off. And, "all you can eat" is a great deal but it's lousy diet advice. So, Ted Allen wants to know, how can you enjoy buffets without going overboard? Finally, you may have heard that there are no naturally blue foods. But is it true? We'll put that claim to the test, this week on Food Detectives. Read More
These are places where the drink list may be long, but the dining is the real reason to visit. We meet the chef who brought the tradition of gastropubs over from England and experience her nose-to-tail cooking. Then, a gastropub that serves American favorites like hot dogs and tater tots, but this fare is far from the ordinary. Plus, a traditional German-style beer hall that boasts the best home-made charcuterie in town. Read More
In this episode, we tried to update the flat pizza, taking it out of the Middle Ages and into the modern world, by making it three dimensional. Micah makes a "geodesic dome" pizza, Chris makes the "perfect dice" pizza and Nobu makes a "stairway to cheese heaven" pizza. Ensuring a bountiful flavor, we make our own personalized wood fired oven that fits into the window like an air conditioning unit, so we can make our specialized pizza any time we want. It's modern, it's convenient and it tastes great. 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
The head chef of the 2-star restaurant L'Amphycles, Phillipe Groult, is determined to defeat French Iron Chef Sakai in this oyster onslaught. Read More
This week Ted Allen and the Food Detectives team investigate the real effects of eating food that contains MSG. We'll also reveal the best way to keep ice cream from falling off the cone. And, have you ever wondered what has the most caffeine-coffee, tea, soda, or energy drinks? Find out here, on Food Detectives. Read More
This week on Food Detectives, we investigate the Calorie. First we'll set various foods on fire to calculate the number of Calories they contain, and then we'll hit the gym to find out what it really takes to burn them off. And, "all you can eat" is a great deal but it's lousy diet advice. So, Ted Allen wants to know, how can you enjoy buffets without going overboard? Finally, you may have heard that there are no naturally blue foods. But is it true? We'll put that claim to the test, this week on Food Detectives. Read More
These are places where the drink list may be long, but the dining is the real reason to visit. We meet the chef who brought the tradition of gastropubs over from England and experience her nose-to-tail cooking. Then, a gastropub that serves American favorites like hot dogs and tater tots, but this fare is far from the ordinary. Plus, a traditional German-style beer hall that boasts the best home-made charcuterie in town. Read More
In this episode, we tried to update the flat pizza, taking it out of the Middle Ages and into the modern world, by making it three dimensional. Micah makes a "geodesic dome" pizza, Chris makes the "perfect dice" pizza and Nobu makes a "stairway to cheese heaven" pizza. Ensuring a bountiful flavor, we make our own personalized wood fired oven that fits into the window like an air conditioning unit, so we can make our specialized pizza any time we want. It's modern, it's convenient and it tastes great. 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
The head chef of the 2-star restaurant L'Amphycles, Phillipe Groult, is determined to defeat French Iron Chef Sakai in this oyster onslaught. Read More
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