Michael Chiarello's secret to perfect potatoes? Bake them on a bed of salt.
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Anjum Anand shares her techniques for making healthier baked samosas.
Fonuts offers sweet-n-savory doughnut flavors that are baked, never fried.
Braised then baked, Alton's beans are great as a side -- or for breakfast.
Alton Brown gives baked apples a streusel topping with a touch of spice.
Giada makes a simple, fun baked version of the traditional Caprese salad.
Patate al forno, Italian baked potatoes, make flavorful use of fresh herbs.
This Japanese-born chef infuses baked doughnuts with Asian ingredients.
Zac and Yigit pay tribute to the 49th state with two types of Baked Alaska.
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