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.
Sophia Loren famously said, "Everything you see I owe to spaghetti." I don't know about you, but if she looks like what pasta can do for our looks, I...am...in! Pasta is warm, comforting, sexy and yummy so maybe our Sophia is right. Let me show you why there's never enough pasta. Recipes: Fusilli with Spring Pea Pesto; Cacio e Pepe; Maccheroni with Sicilian Pesto.
In this episode, we prove that you don't have to go to a patisserie for stunning French cakes. Milk Street Cook Erika Bruce teaches Christopher Kimball how to make the flourless chocolate cake Bete Noire, flavored with bourbon and orange. Inspired by France's classic Gateau Nantais, Milk Street Cook Lynn Clark bakes French Almond-Rum Cake, perfectly tender from almond flour and moist from spiced rum syrup.
Host Laura Theodore prepares dairy-free, vegan desserts featuring Pumpkin Spice Cheeze-Cake, a delicate yet rich-tasting cake - the perfect dessert for any winter holiday event. Coconut, Orange and Carrot Mini-Cakes with Vegan Cream "Cheese" Frosting are rich and moist, but are totally dairy-free. Chocolate Polka-Dot Bark makes a delicious and quick, vegan treat.
Watch the home cooks make life-changing dishes and a treasured family recipe to earn a spot in the finale for a chance to be named the winner of The Great American Recipe.
Richard Bangs travels to the southernmost reaches of civilization to uncover New Zealand's pristine natural beauty, alluring culture, and enigmatic mythology. The father of modern adventure travel traverses the most physically and climatically diverse landmass in Polynesia in the pursuit of an age-old Maori tradition. Bangs seeks answers to questions rooted in indigenous wisdom, hoping to unearth the meaning and origins of "kaitiakitanga," the responsibility of human beings to protect the natural world.
Host Laura Theodore prepares creative and tasty ways to serve cauliflower, including: Cauliflower Steaks with Sweet Pepper Sauce, Creamy Cauliflower Soup, and Paprika Roasted Cauliflower, the perfect side dish for any meal. (7 of 13)
Sophia Loren famously said, "Everything you see I owe to spaghetti." I don't know about you, but if she looks like what pasta can do for our looks, I...am...in! Pasta is warm, comforting, sexy and yummy so maybe our Sophia is right. Let me show you why there's never enough pasta. Recipes: Fusilli with Spring Pea Pesto; Cacio e Pepe; Maccheroni with Sicilian Pesto.
From the origins of the Army Arts & Crafts Program and the G.I. Bill to contemporary soldiers and veterans, "Service" documents the power of the handmade to inspire, motivate and heal. Featured artists are Eugene Burks, Jr., Pam DeLuco, Judas Recendez, Ehren Tool and Peter Voulkos.
Nancy and guest Joan Hinds demonstrate a streamlined way to sew 18" doll clothes. You'll learn techniques on how to avoid underarm seams by sewing a continuous yoke, update a basic jumper with a clever ribbon layout, and get a finished look easier by lining small pieces Create 21 doll clothes to mix and match. Best of all, with a little sewing know-how, each component can be cut and sewn in 30 minutes or less.
In episode 3, Jerry continues highlighting the foreground rock area with multiple colors and various brighter highlights and details. Now he explains how to mix a specific color of gray for the underpainting of the mist and gasses from the geyser. Now he shows how to use the # 6 bristle brush to underpaint the formations of the geyser. He ends by explaining how to layer the light values to create the cloud-like formations.
With the build coming to an end the whole gang comes down to help Zack and the homeowners. Richard meets with Kordian Rak who's finishing up the boiler installation. Upstairs, Tommy and homeowner Kay's mom put up tiles in the pantry.
Mauro helps a homeowner paint his wainscoting; Kevin, Ross, and Heath discuss how a growing number of homes are going all electric and share what homeowners should research before making the switch; Nathan helps two young brothers build a sandbox.
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.
Annual trips to Mexico and visits with fellow chef Rick Bayless are the inspiration for Jacques' tasty garlic and pasilla soup. Jacques continues the Mexican-themed menu as he demonstrates his chicken with chili sauce and achiote rice, a recipe that boasts bright, bold aromas and textures. Finally, Jacques puts leftover bananas to good use for his simply scrumptious banana gratin dessert.
Christine explores Warsaw, pre and post WWII. At the Royal Castle, she learns about Warsaw's role within the Polish-Lithuanian Commonwealth. Next, she explains the history of Sigismund's Column and investigates Roman symbolism in the Lazienki Palace. After, she visits the Warsaw Rising Museum, to remember the heroes of WWII. Lastly, she attends a concert of Chopin music, and makes Polish pierogis.
In Cali, Colombia, Kim joins hundreds of Afro-Colombians as they converge on the salsa capital of the world for a rhythmic four-day festival named after the legendary musician, Petronio Alvarez. She gets a hands-on lesson in salsa dancing and drumming at the Salsa Museum and meets one of the most revered marimba players alive today. Along the way, Kim tastes creole cuisine and even gets a new hairstyle!
Denmark's capital is the most fun-loving in Scandinavia. Rick discovers reminders of its Viking history and symbols of its proudly independent ways today. He strolls through Europe's first great pedestrian zone, visits the palace, takes a bike ride through a famous hippie squatter community, and finishes his trip at Copenhagen's full-time carnival, Tivoli Gardens.
Bob Ross composes a fantastic seashore-in-an-oval that literally glows with delightful color.
Executive pastry chef Norman Love at Ritz Carlton in Naples, Florida visits Julia Child in her kitchen. Love creates chocolate-cinnamon beignets. Love demonstrates how to make the beignet pastry from choux paste. Using a pot sticker press, Love forms the beignets and then fills them with pastry cream and bananas. Love creates a walnut sauce for the beignets.
Andreas and Finnish co-host Sara LaFountain visit Frogner Park in downtown Oslo. They gather edible herbs and flowers to use in homemade ice cream flavored with rose petals, and a Norwegian-style bruschetta with a wild-herb pesto. (5 of 13)
Nancy and guest Joan Hinds demonstrate a streamlined way to sew 18" doll clothes. You'll learn techniques on how to avoid underarm seams by sewing a continuous yoke, update a basic jumper with a clever ribbon layout, and get a finished look easier by lining small pieces Create 21 doll clothes to mix and match. Best of all, with a little sewing know-how, each component can be cut and sewn in 30 minutes or less.
In episode 3, Jerry continues highlighting the foreground rock area with multiple colors and various brighter highlights and details. Now he explains how to mix a specific color of gray for the underpainting of the mist and gasses from the geyser. Now he shows how to use the # 6 bristle brush to underpaint the formations of the geyser. He ends by explaining how to layer the light values to create the cloud-like formations.
With the build coming to an end the whole gang comes down to help Zack and the homeowners. Richard meets with Kordian Rak who's finishing up the boiler installation. Upstairs, Tommy and homeowner Kay's mom put up tiles in the pantry.
Mauro helps a homeowner paint his wainscoting; Kevin, Ross, and Heath discuss how a growing number of homes are going all electric and share what homeowners should research before making the switch; Nathan helps two young brothers build a sandbox.
Nancy and guest Joan Hinds demonstrate a streamlined way to sew 18" doll clothes. You'll learn techniques on how to avoid underarm seams by sewing a continuous yoke, update a basic jumper with a clever ribbon layout, and get a finished look easier by lining small pieces Create 21 doll clothes to mix and match. Best of all, with a little sewing know-how, each component can be cut and sewn in 30 minutes or less.
Test cook Dan Souza makes Bridget the quickest One-Hour Pizza. Equipment expert Adam Ried reveals his top pick for baking stones and steels, and gadget critic Lisa McManus reviews under-appliance dusters. Then, Julia and test cook Elle Simone unlock the secrets to the ultimate Beef Short Rib Ragu.
Executive pastry chef Norman Love at Ritz Carlton in Naples, Florida visits Julia Child in her kitchen. Love creates chocolate-cinnamon beignets. Love demonstrates how to make the beignet pastry from choux paste. Using a pot sticker press, Love forms the beignets and then fills them with pastry cream and bananas. Love creates a walnut sauce for the beignets.
Annual trips to Mexico and visits with fellow chef Rick Bayless are the inspiration for Jacques' tasty garlic and pasilla soup. Jacques continues the Mexican-themed menu as he demonstrates his chicken with chili sauce and achiote rice, a recipe that boasts bright, bold aromas and textures. Finally, Jacques puts leftover bananas to good use for his simply scrumptious banana gratin dessert.
Christine explores Warsaw, pre and post WWII. At the Royal Castle, she learns about Warsaw's role within the Polish-Lithuanian Commonwealth. Next, she explains the history of Sigismund's Column and investigates Roman symbolism in the Lazienki Palace. After, she visits the Warsaw Rising Museum, to remember the heroes of WWII. Lastly, she attends a concert of Chopin music, and makes Polish pierogis.
In Cali, Colombia, Kim joins hundreds of Afro-Colombians as they converge on the salsa capital of the world for a rhythmic four-day festival named after the legendary musician, Petronio Alvarez. She gets a hands-on lesson in salsa dancing and drumming at the Salsa Museum and meets one of the most revered marimba players alive today. Along the way, Kim tastes creole cuisine and even gets a new hairstyle!
Denmark's capital is the most fun-loving in Scandinavia. Rick discovers reminders of its Viking history and symbols of its proudly independent ways today. He strolls through Europe's first great pedestrian zone, visits the palace, takes a bike ride through a famous hippie squatter community, and finishes his trip at Copenhagen's full-time carnival, Tivoli Gardens.
In the lifestyle series FRESH GLASS, host Cassandra Schaeg takes viewers on adventures nationwide, featuring noteworthy stories from diverse innovators in the food and beverage fields, building on her own passion for this work. Featured guests come from backgrounds that symbolize empowerment, resilience, and perseverance. Join the conversation as they celebrate the spirit of innovation, legacy, and authenticity and entrepreneurship in wine, beer, restaurants, and other food and beverage business.
This week on Simply Ming, Chef Tsai is cooking ravioli, two ways. He starts off with a Buttery Shrimp Ravioli in a Watercress Nage, and then follows that up with a vegetarian version- Edamame-Shiitake Ravioli served up in a Thai Coconut Broth. Before starting the cooking, he prepares a Ginger Margarita for himself and a non-alcoholic version for Henry, a refreshing Ginger Pop.
Test cook Bryan Roof shows host Julia Collin Davison how to make the ultimate Bottom Round Roast Beef with Zip-Style Sauce. Next, equipment expert Adam Ried reveals his top pick for measuring spoons. Finally, test cook Christie Morrison makes host Bridget Lancaster a regional favorite Almond Boneless Chicken.
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.
In the lifestyle series FRESH GLASS, host Cassandra Schaeg takes viewers on adventures nationwide, featuring noteworthy stories from diverse innovators in the food and beverage fields, building on her own passion for this work. Featured guests come from backgrounds that symbolize empowerment, resilience, and perseverance. Join the conversation as they celebrate the spirit of innovation, legacy, and authenticity and entrepreneurship in wine, beer, restaurants, and other food and beverage business.
Host Bridget Lancaster makes host Julia Collin Davison a scrumptious S'Mores Pie. Equipment expert Adam Ried reveals our top picks for rolling pins. Test cook Morgan Bolling and host Toni Tipton-Martin bake up M&M Cookies.
Host Bridget Lancaster makes a showstopping Chocolate-Raspberry Trifle. Techniquely host Lan Lam shares tips for shaping doughs, and host Julia Collin Davison makes a celebratory Champagne Cocktail.
Denmark's capital is the most fun-loving in Scandinavia. Rick discovers reminders of its Viking history and symbols of its proudly independent ways today. He strolls through Europe's first great pedestrian zone, visits the palace, takes a bike ride through a famous hippie squatter community, and finishes his trip at Copenhagen's full-time carnival, Tivoli Gardens.
In Cali, Colombia, Kim joins hundreds of Afro-Colombians as they converge on the salsa capital of the world for a rhythmic four-day festival named after the legendary musician, Petronio Alvarez. She gets a hands-on lesson in salsa dancing and drumming at the Salsa Museum and meets one of the most revered marimba players alive today. Along the way, Kim tastes creole cuisine and even gets a new hairstyle!
Rudy ventures into the countryside of Estonia, to the large island of Saaremaa and the much smaller island of Muhu, where he finds windmills, thatch-roofed farmhouses and quiet waters. Rudy interviews Mart Laar, the prime minister who took over a country that was in disorder following the withdrawal of Soviet troops. With the help of a flat tax, Estonia turned into one of Europe's most dynamic and forward-thinking little countries. (8 of 13)
Bob Ross composes a fantastic seashore-in-an-oval that literally glows with delightful color.
In the lifestyle series FRESH GLASS, host Cassandra Schaeg takes viewers on adventures nationwide, featuring noteworthy stories from diverse innovators in the food and beverage fields, building on her own passion for this work. Featured guests come from backgrounds that symbolize empowerment, resilience, and perseverance. Join the conversation as they celebrate the spirit of innovation, legacy, and authenticity and entrepreneurship in wine, beer, restaurants, and other food and beverage business.
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.