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Jacques Pépin: Fast Food My Way
Beef Short Rib; Mushroom and Potato Stew; Sweet Potato Chowder; Scallop Seviche.
Upcoming
Jacques Pépin: Fast Food My Way
Sea Bass Gravlax with Cucumbers; Chicken Tonnato; Chestnut and Chocolate Cake.
Jacques Pépin: Fast Food My Way
Bowtie Pasta with Fried Eggs and Cheese; Peasant Soup; Shrimp and Scallop Pillows.
Jacques Pépin: Fast Food My Way
Cannellini and Chorizo Soup; Salmon Rolls on Fennel Salad; Spinach with Broiled Lamb.
Jacques Pépin: Fast Food My Way
Two Raspberry Gratins; Red Snapper with Tomatoes; Cream and Asparagus with Shallots.
Jacques Pépin: Fast Food My Way
Smoked Salmon, Rice with Peas; Lobster Fricassee; Broccoli Puree with Brown Butter.
Jacques Pépin: Fast Food My Way
Asparagus Custards; Apple Skillet Cake; Cold Black Bean Soup; Slow-Cooked Tuna Steaks.
Jacques Pépin: Fast Food My Way
Quesadilla; Tomato Tartare; Strawberry Shortbread; Peas with Mint and Cilantro.
How She Rolls
Carrie shows her favorite Charleston meals, from breakfast to dessert.
How She Rolls
Carrie meets with folks who help put a new twist on the Hot Little Biscuit.
How She Rolls
Carrie decides on a new bakery, and her oldest daughter makes a choice for her future.
How She Rolls
Carrie gets in the holiday spirit while balancing a crazy schedule.
Simply Ming
Carla Hall makes Calaloo and Ming serves a Creamless Watercress Soup and Coconut Shrimp.
Simply Ming
Jacques Pépin and his granddaughter make Curly Dogs and Ming cooks up Sausage Buns.
Simply Ming
Aarón Sánchez cooks Albóndigas Tacos. Ming makes Salted Watercress Scallion Pancakes.
Simply Ming
Barbara Lynch cooks Ricotta Ravioli as Ming makes Ginger Edamame Ravioli.
Simply Ming
Todd English shares his Cauliflower Risotto before Ming serves Beer-Battered Cauliflower.
Simply Ming
Amanda Freitag sears Pork Chops, while Ming whips up Pork Scaloppini.
Simply Ming
Rick Bayless shares Street Corn Tacos. Ming makes an Omelet Wrap.
Simply Ming
Tiffani Faison makes Grilled Tandoori Chicken. Ming cooks Tea-Smoked Whole Chicken.
Simply Ming
Mathew Peters cooks his Chicken and Crayfish. Ming cooks Dark Chicken and Shrimp.
The Mind of a Chef
Chang travels to Tokyo and Kyoto.
The Mind of a Chef
This episode is all New York with the Torrsi boys, oysters, carrot dashi and farming.
The Mind of a Chef
Chang explores the idea of fresh in the kitchen, including instant broth and pea agnollini
The Mind of a Chef
Chang visits tofu and miso factories in Japan; Christina Tosi makes Burnt Miso.
The Mind of a Chef
Christina Tosi makes corn cookies three ways; Chang goes strawberry picking.
The Mind of a Chef
Chang profiles regional BBQ in North Carolina, Texas and Kansas City.
The Mind of a Chef
Chang cooks and goofs around with his friends around the world.
No Passport Required
Chef Marcus Samuelsson dines, dances and dishes with D.C.'s Ethiopian community.
I'll Have What Phil's Having
Follow Phil as he searches for the foods that make Tokyo a culinary capital.
I'll Have What Phil's Having
Join Phil as he revisits this food mecca and creates new memories with friends and chefs.
A Chef's Life Holiday Special
Chef Vivian Howard invites us to her own holiday table in this one-hour special.
Eating In With Lidia
Lidia shares stories behind her family's favorite pantry-inspired recipes.
Eating In With Lidia
Lidia shows how to mix and balance seasonal flavors from based on what’s available.
Jacques Pépin Celebrates
Almond Floating Islands, Orange Vacherin Jeannette and Mocha Success Cake.
Jacques Pépin Celebrates
Soufflés of Mussels and Basil, Tender Châteaubriands and homemade Raspberry Sherbet.
Jacques Pépin Celebrates
Parsleyed Ham, Linguine, Plums Poached in Cabernet Sauvignon and Plum Sherbet.
Jacques Pépin Celebrates
Seafood Bread, Black Pepper Bread,Whole-Wheat Bread, Cheese Bread and Brioche Mousseline.
Jacques Pépin Celebrates
Fried Soft-Shell Clams, Rabbit Blanquette, Corn Fritters and Fruit Salad Ambrosia.
Jacques Pépin Celebrates
Gratin of Eggs, Poached Eggs Clamart, Mollet Eggs, Molded Eggs and Deep Fried Eggs.
Jacques Pépin Celebrates
Steamed Scrod Norma, Bouillabaisse and an Apricot Savarin with Fruit.
A Chef's Life
Vivian seeks motherly advice from Mrs. Scarlett and her sister Johna over dinner.
A Chef's Life
Mrs. Scarlett teaches Vivian the secrets of Gramma Hill’s canned peaches.
A Chef's Life
Vivian is under the gun to pen an entire book chapter on figs in three days.
A Chef's Life
Vivian visits her friend Nancy for a surprisingly comforting meal combination.
A Chef's Life
Scott Barton stops by to see the kitchen and share the African roots of okra.
A Chef's Life
Vivian learns how to make “the best pickled beets she ever ate.”
A Chef's Life
The Boiler Room welcomes a new manager, much to Ben’s delight.
A Chef's Life
Vivian turns up the heat on a dish that features chicken livers drizzled with hot honey.
A Chef's Life
Lillie shows Vivian three different ways to bring out the bitter and sweet in rutabagas.
A Chef's Life
Vivian heads to the Charleston’s Wine and Food Festival.
A Chef's Life
Vivian’s plate runneth over as her tour of Charleston continues.
A Chef's Life
After some initial hiccups, Vivian’s whole cow program finds its groove.
A Chef's Life
Vivian judges the Southern Sides competition at the annual BBQ Festival.
The French Chef
Julia Child shows how the egg can take you to lunch and dinner in fancy French dress.
The French Chef
Julia Child rediscovers an age-old dessert -- Cold Souffles and Bavarian Cream.
The French Chef
Julia Child tips the scales in favor of a fishy client.
The French Chef
Julia Child takes a fresh look at this talented twosome of the cabbage family.
The French Chef
Julia Child cooks up Veau Sylvie -- how to make a leg of veal become a regal roast.
The French Chef
Julia Child features soup, including Potage Parmentier, Watercress and Vichyssoise.
The French Chef
Julia Child makes a dessert souffle that is unconventional from start to fiery finish.
The French Chef
Julia Child shows you the French way to roast and serve squab and small game birds.
Family Ingredients
Ed and farmer Valerie Kaneshiro go to Wisconsin to find her roots on the reservation.
Family Ingredients
Chef Andrew Le and Ed go to Ho Chi Minh City in search of Pho.
Family Ingredients
Chef Andrew Le joins Ed on a trip to Hanoi in search of Pho, Vietnam’s national dish.
In Julia's Kitchen with Master Chefs
Rick Bayless prepares chile-glazed country ribs and a rustic jicama salad.
In Julia's Kitchen with Master Chefs
Gordon Hamersley creates a roast chicken with garlic and lemon.
In Julia's Kitchen with Master Chefs
Dean Fearing prepares shrimp diablo with Caesar salad and corn tamales.
In Julia's Kitchen with Master Chefs
Reed Hearon prepares frito misto with aioli.
In Julia's Kitchen with Master Chefs
George Germon and Johanne Killeen create a triple citrus meringue tart.
In Julia's Kitchen with Master Chefs
Carol Field prepares grissini (bread sticks) and rustic country bread.
In Julia's Kitchen with Master Chefs
Michael Lomonaco makes a mixed game grill, a berry relish and home-fried potatoes.
In Julia's Kitchen with Master Chefs
Monique Barbeau prepares tequila-cured gravlax with savory dill pancakes.
In Julia's Kitchen with Master Chefs
Jacques Torres creates chocolate presentation with pralines.
In Julia's Kitchen with Master Chefs
Alfred Portale creates duck soup with foie gras ravioli and black truffles.
In Julia's Kitchen with Master Chefs
Mark Militello makes a hearts of palm salad and a Jamaican-style yellowtail red snapper.
In Julia's Kitchen with Master Chefs
Julian Serrano creates a lobster and chicken paella and crème fraiche ice cream.
BBQ With Franklin
Learn the steps that go into a whole hog cook, from snout to tail.
BBQ With Franklin
See why sausage, a BBQ basic with room for creativity, is moving to center plate.
BBQ With Franklin
Take a BBQ tour of chicken and regional sauces.
BBQ With Franklin
Explore the building blocks of BBQ: wood and fire.
Somewhere South
Follow Vivian as she learns the historical ties between hand pies, labor and migration.
Somewhere South
Join Vivian as she honors African American contributions to Southern food.
Somewhere South
Vivian learns about how dumplings stretch ingredients and imaginations.
Somewhere South
Vivian gives a lecture on chow chow, then dives into other pickled dishes.
Jacques Pépin: Fast Food My Way
Cannellini and Chorizo Soup; Salmon Rolls on Fennel Salad; Spinach with Broiled Lamb.
Jacques Pépin: Fast Food My Way
Two Raspberry Gratins; Red Snapper with Tomatoes; Cream and Asparagus with Shallots.
Jacques Pépin: Fast Food My Way
Smoked Salmon, Rice with Peas; Lobster Fricassee; Broccoli Puree with Brown Butter.
Jacques Pépin: Fast Food My Way
Asparagus Custards; Apple Skillet Cake; Cold Black Bean Soup; Slow-Cooked Tuna Steaks.
Jacques Pépin: Fast Food My Way
Quesadilla; Tomato Tartare; Strawberry Shortbread; Peas with Mint and Cilantro.