This season we celebrate the 25 years of Classical Stretch! In this easy-to-follow standing and barre workout you will relieve tension in the lower back with posture and hip isolation exercises.
Mary Ann offers several techniques to develop healthy breathing habits.
In ancient Hawaii, hundreds of fishponds dotted the coastline. They provided food, and were a symbol of pride. But with modernization, most of the fishponds fell into disrepair. Now, they're experiencing a renaissance. Greeley Colorado learns how to store water for its future. And a bird rehabilitation facility in central Florida celebrates a high flying milestone.
In Walpole, a 1970s ranch is reworked for multigenerational living, adding a backyard ADU for aging parents, a primary suite bump-out, smarter baths, and better flow from garage to new mudroom and kitchen.
Mauro explains the basic tools and supplies needed to paint a room. Kevin hosts a kitchen quiz on what food scraps belong in the garbage disposal versus the compost. Heath shows a homeowner how to run underground power from his house to a new shed.
This project is a clever way to light a room for relaxation. By joining delicately sawn artwork with live edge stands, you can infuse art into any room. Watch how a laser makes cuts in wood. Learn how to master cutting with a scroll saw.
Work on a 1971 first generation Ford Bronco is completed, and the owner comes in to pick it up. Then we feature the completion of an LS engine swap on a 1969 Camaro. Car Featured: 1971 Ford Bronco; 1969 Camaro.
In this episode, we head to Naples to sample the city's favorite dishes. Milk Street Cook Josh Mamaclay teaches Christopher Kimball how to make ultratender Neapolitan Meatballs with Ragu, showing us that a high ratio of breadcrumbs to meat is the secret to their perfect texture. Then, Milk Street Cook Lynn Clark demonstrates the benefits of boiling cauliflower in the same pot as pasta with a recipe for Two-Cheese Pasta with Cauliflower and Milk Street Cook Catherine Smart serves up quick skillet Spaghetti Puttanesca, packed with briny olives and capers.
Hosted by Bridget Lancaster and Julia Collin Davison, Cook's Country features the best regional home cooking in the country and relies on the same practical, no-nonsense food approach that has made Cook's Country magazine so successful. Cook's Country is where family-friendly recipes from every corner of America are reimagined for home cooks everywhere.
AMERICA'S TEST KITCHEN FROM COOK'S ILLUSTRATED uses a common-sense, practical approach to solve everyday cooking problems and save viewers time and money. Bridget Lancaster and Julia Collin Davison lead a team of dedicated test kitchen cooks to reveal the basics of foolproof home cooking while preparing dozens of exhaustively tested recipes. The series also features the popular segments viewers know and love. In "The Tasting Lab," expert Jack Bishop puts supermarket staples to the test before revealing the series' top food recommendations. Then, equipment tester Adam Ried takes viewers through an exhaustive and unbiased search for the best kitchen items in "Equipment Corner." Meanwhile, in "Gadgets Galore," Lisa McManus reviews her favorite gadgets and reveals which ones are worth the cost-or not.
DINING WITH THE CHEF introduces Americans to the techniques, ingredients and harmony of Japanese cuisine. Hosted by Yu Hayami who cooks alongside master chef Tatsuo Saito, and co-host Patrick Harlan who cooks with chef Rika Yukimasa, with occasional appearances by other guest chefs, the series presents delicious Japanese dishes that can be made at home. Chef Tatsuo Saito, a prominent master of Japanese culinary arts, has served as head chef at the Japanese embassies in Paris and Washington and was an instructor in Japanese cuisine at a Swiss hotel school. He has also prepared tastings for the National Cherry Blossom Festival in Washington, D.C. In Tokyo he operates a cooking school and is a prolific author, often appearing on television, in magazines and on the lecture circuit. In DINING WITH THE CHEF, Chef Saito takes us to the heart of Japanese cuisine by demonstrating culinary techniques, explaining ingredients, and showing how to arrange food to bring out its distinctive characteristics. Host Yu Hayami is an international singer and actress who was born in Japan and raised in Guam and Hawaii. Aside from her career and being a mother of two, she is also involved in charity work. Yu is a lover of good food, as well as a fine wine enthusiast.
From centuries-old traditional techniques, like foraging with ethnobotanist Linda Black Elk and harvesting manoomin (wild rice) with expert ricers Veronica Skinaway and Michaa Aubid, to a modern meal of fried wild rice with chef Sean Sherman, you will taste the rich history of Indigenous food in Minnesota.
It is a fabled land of sand, salt and nomads. But Mali is more than the Sahara; it is a place where the Niger River flows past some of Africa's most unique tribal and architectural wonders. In episode three, Art Wolfe follows the river road to the camouflaged villages of the cliff-dwelling Dogon people; floats downriver to Djenne's fantastic mud mosque; heads into the desert with nomadic Tuaregs; and finally travels on to Timbuktu where he meets up with a camel caravan.
We set a course for unabashed indulgence on a tranquil cruise of the rivers and canals of France's Burgundy region. Aboard our century-old barge-turned-hotel, we're treated to a relaxing pace and natural beauty - us plenty of gourmet meals and fine wine. Stops for a hike or bike ride help us work up our next appetite, and a chateau lord welcomes us to taste the vintages of the famed Cote d'Or.