The Perfect 3: Salads tosses around recipes from Kelsey Nixon, Bobby Flay, Emeril Lagasse, Debi Mazar and Gabriele Corcos. Kelsey Nixon fixes a protein packed Classic Cobb Salad. Bobby Flay gives a taste of Italy with his Peach and Arugula Salad. Emeril Lagasse concocts a hearty Chicken Salad with Fresh Herbs and Pecans. Debi Mazar and Gabriele Corcos bring new life to stale bread with their Panzanella.Read More
Everything is better with cheese, and these restaurants will show you why. Take a tour of a cheese cave and enjoy a world-renowned fondue and cheesecake in New York. Find out how many cheeses can fit into one macaroni and cheese dish in Connecticut. And enjoy some of the most unique and sought-after grilled cheese sandwiches in San Francisco.Read More
Each year hundreds of thousands of people are hospitalized due to foodborne illnesses. This episode examines the issue of food safety. We meet Haylee, 17, a survivor of E.coli and food safety expert Richard Vergili. We also hear from Dr. Marion Nestle, a leading expert in food safety regulation.Read More
It's time to party and Darryl Robinson has some great festive cocktails to inspire your next bash. He's with the charming owners of Tipsy Parson, a New York spot with a Southern style menu that knows how to let loose. Serving everything from homemade cheese sticks to a show-stopping trifle, Darryl supplies the kind of liquid cheer that keeps the party hopping. Then we pay a visit to Herve Rousseau of Flute Bar, to get the 411 on all things bubbly, along with some great champagne cocktail recipes you can break out the next time you're entertaining.Read More
Grant Achatz grew up in the family restaurant business in Michigan but now, as a world-famous chef, his food goes way beyond traditional. A molecular gastronomist, Grant is a bold experimenter with food ingredients and their form. He's renowned for his exquisite 25-course tasting menu at his restaurant Alinea in Chicago. Grant knew as a teenager he wanted to become a chef and graduated from the Culinary Institute of America. He credits his mentor Thomas Keller (and a two-year stint at the renowned French Laundry) for giving him both the guidance and the freedom to pursue a truly original cuisine.Read More
One of the world's great staples, cheese is the result of a mysterious combination of mould, milk, rennet and enzymes - a challenge the Food Jammers cannot resist. Nobu, Chris and Micah call on a cheese-maker and a sheep farmer to learn all of the delicate steps to produce a beautiful mould-covered round of sheep's cheese. The guys convert their fridge into a bacteria cave - a cool and dark place to allow the cheese to gestate, and in a few weeks, the guys are digging into their delicious round with crackers and wine.Read More
Stirring up more than just flavor, Bal Arneson makes an unforgettable menu with colorful Bitter Melon Stuffed with Spiced Tomatoes; hearty Kidney Bean Stew with Sweet Potatoes and Oranges; grilled Chicken Kabobs; and a creamy Cold Yogurt Soup with Tamarind and Mint.Read More
We all know how Chef Roger Mooking likes to mix it up in his kitchen and this Spiced Ground Beef mid-week meal is no different. With his "Obedient Ingredient" Maple Syrup watch how Roger takes this typically sweet sauce and make it into something savory. This hamburger is getting it help from beautifully Grilled Japanese Eggplant some Soy Green Beans and a eye catching Plum Compote. This is a true Mooking style solution to your everyday dining experience.Read More
Michael Symon shares his love of one-pot wonders like his luscious Pot Roast, beef brisket braised in beer then topped with mint, lemon zest, and a spicy Celery Giardiniera. To serve alongside, Michael visits the farmer's market for freshly ground polenta, and explores a local distillery where he picks up gin for a Negroni.Read More
Give your sweet tooth some love without derailing your healthy lifestyle. Melissa d' Arabian bakes up an Apple Oat Crisp that's warm and comforting, plus Whole Grain Ginger Snaps that are a little spicy, a little chewy, and 100 percent guilt free! Aarti Sequeira heads to an ice cream shop for a few scoops of advice on how to enjoy ice cream sensibly, then joins Samantha Cassetty in the Good Housekeeping Research Institute to get the unsugar-coated truth on the variety of sweeteners out there today.Read More
Who knows better about eating healthy all year round than an NFL player? That is why Kelsey is getting Lean and Mean with Jets' superstar center Nick Mangold. Nick prepares one of his favorite comfort meals with a healthy twist, and provides tricks and tips that could have you cooking healthy 365 days a year. Back in her kitchen, Kelsey tackles her own slimming recipes versions - a Bison Chili, Roasted Beet and Orange Salad with Creamy Goat Cheese Dressing, and a Mean Green Smoothie.Read More
In this enticing episode, Rachel serves the lightest of desserts - iles flottantes - where delicately poached meringues drift on the creamiest vanilla custard. She samples exquisite Normandy oysters at a stall offering five succulent varieties, then prepares gourmet garnishes with a Parisian chef. Finally, Rachel visits one of Paris's finest street markets and encounters Joel Thiebault, the French "King of Vegetables." Joel sells to the world's top chefs and today Rachel is looking for succulent beetroot for her superb lentil and goat's cheese salad.Read More
Nigella Lawson is back and if she has her way, it will be summer forever. In this series, Nigella cooks irresistible summery recipes that can be enjoyed at any time of the year. Featuring food from around the globe, Nigella ventures out of the kitchen to give picnics, barbecues and beach food a touch of her inimitable culinary style. In each episode, Nigella's recipes reflect a different colour with some amazing and unexpected results.Read More
David travels the stunning Amalfi coast exploring the famous Amalfi lemon. Sweeter and juicier than lemons grown in other parts of the world, the people of Amalfi have cultivated this extraordinary sunny fruit for centuries. Here, locals use every part of the "limone" in the kitchen - even the leaves. David cooks inspired savory dishes using lemon leaves, shares a tasty lemon Granita, and learns how to make the coast's signature liqueur - Limoncello.Read More
Giada's got simple, sure-fire recipes that will be easy to whip up in the kitchen: Linguine with chicken ragu. Endive and Frisee Salad with Blood Oranges and Hazelnuts. An Italian egg soup. And Macerated Berries with Sweet Mascarpone Cream.Read More
Cakes, cookies and ice cream! Giada is going to give three of her favorite desserts an Italian makeover.Read More
Things get rolling at Roli Roti, a mobile truck in San Francisco, California with a built in chicken and pork rotisserie, which serves up succulent sandwiches topped with "crispy skin." For meatballs with an international appeal, folks flock to Great Balls on Tires in Los Angeles, California. Next we head to Rebel Heroes, a mobile truck in Washington, DC which serves Vietnamese-Cuban inspired banh mi sandwiches by a mom and daughter team. And in Philadelphia, Pennsylvania, La Dominique Creperie is a mobile cart serving sweet and savory French-style, thin battered crepes - with an artist's touch. Read More
Season two's first port of call is sunny San Diego, California to meet the Mangia Mangia Mobile run by two hot headed Italians. Biting at the heels is a visit to Austin, Texas to the Pig Vicious Trailer for all things pork related. Still in Austin, we pay a call to the Cazamance Trailer for some sizzling Senegalese cuisine. And finally, we heat things up in New Orleans with a fire truck called Dragos that serves char broiled oysters right off the back!Read More
Baconmania is a truck out of Costa Mesa, California that is crazy about one thing, you guessed it, bacon. From Bacon Balls to Bacon Popcorn to a Bacon Smoothie, these guys have got all the bacon bases covered...in bacon! From there we pull up to the Curbside truck in Baton Rouge whose plan is to improve the classics in every way they can. The Buttermilk truck in downtown LA is our third stop and they decided that breakfast was such an important meal it should be served all day, and if you taste their Red Velvet Pancakes, you'll understand why. Final port of call is a trip to Austin, Texas for some serious Italian cuisine at the Jalopy truck where they serve their dishes down a slide off the back of an 18 wheeler!Read More
Host Brigitte Nguyen travels to the Pillsbury headquarters in Minneapolis, MN for a behind-the-scenes tour and discovers how the Pillsbury Bake-Off Contest got cooking nearly sixty years ago. Back in the kitchen, Brigitte shares Pillsbury favorites, including: Zesty Lime-Fish Tacos, Chicken Fajita Crescent Braid, Crescent Pizza Pockets, Mini Ice Cream Cookie Cups, Double-Delight Peanut Butter and an irresistible Cinnamon French Toast Bake.Read More
Twenty-four of the country's worst home cooks come to New York City, in hopes of participating in a ten-day Culinary Boot Camp with Chefs Beau MacMillan and Anne Burrell. The eager applicants must prepare a sample of their terrible cooking, and then each chef chooses a team of six for the other chef to teach. Only one "recruits" from each team will make it to the final challenge: to cook a three-course meal for a panel of food critics who think the chefs did the cooking. The winner will receive $25,000. Boot Camp begins, and for their first challenge, each chef demonstrates a dish which the recruits must replicate exactly. The least successful recruit on each team is eliminated. Read More
Our first stop is Mo Gridders, a 35 foot long food truck in the heart of the Bronx in New York City. Serving up almost 3 pounds of prime BBQ ribs a serving and smoked for 6 hours beforehand to get just right, this place is for serious meat lovers. We then roll on into Baton Rouge, Louisiana where the Go Ya Ya truck makes us go gaga over their amazing crepes. Austin, Texas is our next stop for the East Side King trailer serving up highly admired, asian inspired delights such as their Tori Meshi, a deep fried chicken thigh in a sweet and spicy sauce. Last up is the Barbie Burgers truck in Nashville Tennessee, where a real doll serves up classic burgers and shakes out of her huge pink 50's style trailer.Read More
The ten recruits take a trip to Arirang Hibachi Steakhouse, where, in their first Skill Drill, they must learn to execute five fundamental knife cuts. Then each Chef teaches their team a Teppanyaki-style dish, cooked directly on a blazing hot flattop grill. The recruits' results are varied, to say the least. Back at Boot Camp for the Main Dish Challenge, the Chefs demo only a few key techniques for a dish; the rest of the recipe is posted on the blackboard. The Chefs repeatedly emphasize that a good cook must read and know their recipe completely. So, halfway through prep, to test whether the recruits have followed their directions, the Chefs surprise them by erasing the recipe!Read More
Who says a feather boa doesn't belong in the kitchen, says Angela Shelf edearis, a.k.a. The Kitchen Diva. Although known for her zany sense of humor and her award winning children's books, what makes Angela really special is her passion and skill for Jerk Chicken. The Diva is in for a surprise when Bobby rolls up on her family picnic for a Jerk Chicken Throwdown. Will it be Bobby's spicy dry rub or Kitchen Diva's hot marinade that takes the top prize? A group of tough judges in a blind taste test will be the ones to dole out the highest honor.Read More
To illustrate the importance of flavor, the Chefs provide the eight remaining recruits with a "blank canvas," jointly demonstrating a basic crepe dish. Each recruit must then flavor their own crepe, and the Chefs do a blind taste test. The Chef whose team has the best-tasting crepe gets to steal a player from other team and give up one of their own. Then as a further exploration of flavor, the Chefs demonstrate the basics of marinating and grilling. Each recruit must devise their own marinade, using ingredients from one of four international flavor profiles-France, Greece, Spain and Thailand. Each recruit must also follow a recipe for a side dish to go with their marinated grilled protein, and complete everything within the time allotted.Read More
You'll want to stick around for this episode of Unwrapped where host Marc Summers chews on some facts about gum. NYC is our first stop where we meet the writers and designers for Bazooka Joe comics, then we head to Akron where eco-friendly Glee Gum shows us how they get gum from the rainforest. From there, we're off to a 'kitchen lab' to meet the creator of novelty edible dentures called BubbaGum, but if you prefer your chewables spreadable, then a Utah company called Pioneer Valley has the perfect pairing for your peanut butter - bubblegum jelly! Next, we'll discover the mouth-watering secret behind Quench Gum and finally meet Jamie Marraccini, an artist whose works of art have already been chewed!Read More
To show the importance of multitasking, each Chef teaches their team how to make fresh pasta, filling and sauce. Then for their Main Dish Challenge, the recruits are surprised to learn that they must cater a cocktail party for 30 guests. The Chefs demo how to make a basic crostini, and each recruit must put his/her own personal spin on that dish, as well as make an additional hors d'oeuvre from a recipe created by their Chef. The party guests weigh in on the results. Read More
If bread really is the staff of life then isn't it time to take your life into your own hands? Alton Brown thinks so and wants to arm you with the know how you?ll knead (get it) to produce your own rustic loaves.Read More
Each Chef teaches their two recruits a complicated dessert. Then, to test their retention of the recipe, the recruits must teach the dish to someone who knows even less about cooking than they do: high school football players! The recruits will be judged on how well the football player's dish comes out. Then for their final Main Dish Challenge, each recruit must completely reinvent the terrible dish they cooked for the chefs on the very first day, using everything they've learned so far. The recruits cook in a private kitchen at Benoit restaurant, and in addition to the chefs, they each serve a surprise guest-a beloved family member. After tasting all the dishes, each Chef decides who will represent them in the final challenge, cooking for the food critics. Read More
Fry hard. Fry is not a dirty word. Alton wants to show that proper know-how allows everyone to make healthy, delicious and safe fried foods.Read More
The remaining two recruits meet their Chefs at Boot Camp, where they devise and plan menus for their final challenge: to prepare a three-course meal for food critics who think that the dishes were cooked by Chef Beau and Chef Anne. After shopping for ingredients, each recruit has three hours to practice their meal with guidance from their Chef. The next day, the recruits meet the Chefs at Compass Restaurant, where they proceed to cook, unseen, for the food critics. Upon completion of the meal, the Chefs reveal that the dishes were actually prepared by home cooks, who until ten days ago were two of the "Worst Cooks in America." The critics reveal their choice for best-executed meal-and the winner is declared. Read More
The Big Egg in Portland, Oregon is a stationary breakfast cart, serving sweet and savory egg sandwiches. Customers can kick-start their day with a Monte Cristo - one egg any style, grilled black forest ham and gorgonzola, drizzled with pure maple glaze and stacked between two pieces of crunchy vanilla cardamom brioche French toast. The next stop is DC Slices, Washington, D.C.'s first mobile pizza truck where the servings will have you seeing doubles. Then, a trip to Hewtin's Dog in Providence, Rhode Island has customers rolling over for its house-made gourmet sausages, served from a traditional rolling street cart. Finally, Ed's Lobster kiosk in New York City serves some of the most extravagant street food, in the heart of the financial district, with its pricey yet delicious lobster rolls. Read More
D.C. Chef Jose Andres enters Kitchen Stadium to challenge Bobby Flay to succulent battle. Will Chef Andres take home the title of Winner, or will Chef Bobby Flay prove too much culinary prowess? Tune in to see whose cuisine reigns supreme!Read More
To show the importance of multitasking, each Chef teaches their team how to make fresh pasta, filling and sauce. Then for their Main Dish Challenge, the recruits are surprised to learn that they must cater a cocktail party for 30 guests. The Chefs demo how to make a basic crostini, and each recruit must put his/her own personal spin on that dish, as well as make an additional hors d'oeuvre from a recipe created by their Chef. The party guests weigh in on the results. Read More
If bread really is the staff of life then isn't it time to take your life into your own hands? Alton Brown thinks so and wants to arm you with the know how you?ll knead (get it) to produce your own rustic loaves.Read More
Each Chef teaches their two recruits a complicated dessert. Then, to test their retention of the recipe, the recruits must teach the dish to someone who knows even less about cooking than they do: high school football players! The recruits will be judged on how well the football player's dish comes out. Then for their final Main Dish Challenge, each recruit must completely reinvent the terrible dish they cooked for the chefs on the very first day, using everything they've learned so far. The recruits cook in a private kitchen at Benoit restaurant, and in addition to the chefs, they each serve a surprise guest-a beloved family member. After tasting all the dishes, each Chef decides who will represent them in the final challenge, cooking for the food critics. Read More
Fry hard. Fry is not a dirty word. Alton wants to show that proper know-how allows everyone to make healthy, delicious and safe fried foods.Read More
The remaining two recruits meet their Chefs at Boot Camp, where they devise and plan menus for their final challenge: to prepare a three-course meal for food critics who think that the dishes were cooked by Chef Beau and Chef Anne. After shopping for ingredients, each recruit has three hours to practice their meal with guidance from their Chef. The next day, the recruits meet the Chefs at Compass Restaurant, where they proceed to cook, unseen, for the food critics. Upon completion of the meal, the Chefs reveal that the dishes were actually prepared by home cooks, who until ten days ago were two of the "Worst Cooks in America." The critics reveal their choice for best-executed meal-and the winner is declared. Read More
The Big Egg in Portland, Oregon is a stationary breakfast cart, serving sweet and savory egg sandwiches. Customers can kick-start their day with a Monte Cristo - one egg any style, grilled black forest ham and gorgonzola, drizzled with pure maple glaze and stacked between two pieces of crunchy vanilla cardamom brioche French toast. The next stop is DC Slices, Washington, D.C.'s first mobile pizza truck where the servings will have you seeing doubles. Then, a trip to Hewtin's Dog in Providence, Rhode Island has customers rolling over for its house-made gourmet sausages, served from a traditional rolling street cart. Finally, Ed's Lobster kiosk in New York City serves some of the most extravagant street food, in the heart of the financial district, with its pricey yet delicious lobster rolls. Read More
D.C. Chef Jose Andres enters Kitchen Stadium to challenge Bobby Flay to succulent battle. Will Chef Andres take home the title of Winner, or will Chef Bobby Flay prove too much culinary prowess? Tune in to see whose cuisine reigns supreme!Read More
