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Martin Yan's China
In Shunde, "the Land of Chefs," Martin visits Chef Tan and his environmentally-friendly fish farm. Then it's a cook-off with six award-winning Cantonese chefs each preparing his or her favorite seafood dish. Recipes: Chefs Fish Basket, Seafood Trio in a Treasure Chest with guest Chef Jennifer Cox
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Martin Yan's China
Noodles, noodles, and more noodles are flying around as Martin watches a noodle making performance before dining on some classic Shanxi noodle dishes. Then it's the Snack Forest - a street food paradise where Martin eats silk worms cooked for him on-the-spot and tries even more varieties of noodles. Recipes: Dueling Noodle Basket, Saucy Lamb Sui Mai
Martin Yan's China
In Suhe, in Southwestern China, Martin visits the Naxi people. There he savors the traditional food of this ethnic minority group and takes in the spectacular scenery under Jade Dragon Snow Mountain. Recipes: Braised Wild Mushrooms, Red and Gold Fried Rice
Ciao Italia
Simple is best. As proof, Mary Ann's recipe for Tuscany-inspired Prato Almond Cake is as simple to prepare as it is delicious to eat. Then it's on to the dark and mysteriously magical Dried Plum and Balsamic Vinegar Tart as intense to the taste buds as it is to the imagination. Vinegar. Who knew? Answer: Mary Ann.
Ciao Italia
Mary Ann goes back in time to prepare a childhood favorite: Nonna Galasso's Fried Ricotta with Salad Tomatoes on Crostini. Then it's back to the present with light-as-a-cloud Ricotta Gnocchi. And for a sweet, creamy finish, Ricotta Cheese with Honey and Almonds. Ricotta, you gotta'.
Ciao Italia
Mary Ann travels to Tuscany to cook with Chef Michele Rabazzi, who takes the humble tomato and a loaf of classic Tuscan bread and turns them into the peasant-simple but deeply satisfying Pappa al Pomodoro. Then he fires up the grill for a more upscale dinnertime feast of Beef Tagliata con Patate Duchesse.
Ciao Italia
Say what? Cauliflower Crust Pizza? Mary Ann does more than say it, she makes her deeply satisfying, low-cal classic. Then it's time to fire up the deep fryer and mix some batter for crispy, crunchy Fried Cauliflower. And who needs potatoes? You don't, when you can mash up cauliflower and enjoy guilt-free, fabulous Cauliflower Mashed Potatoes.
Ciao Italia
Nothing better than generous squares of fresh pasta "Handkerchiefs" tossed with a classic Ligurian Pesto Sauce. And if you have a sweet tooth, Mary Ann has just the thing, when she combines raspberries, blueberries, and sliced strawberries, with sweet ricotta cheese and to create Fazzoletti with Fruit. The perfect dessert for a special occasion.
Ciao Italia
Mary Ann prepares a luxurious Lamb Ragu to fill equally luxurious, freshly made Cannelloni. And if you're in the mood for an equally exquisite, vegetarian version wrapped inside a lightly browned crepe, then keep watching as she combines broccoli, plum tomatoes, lemon zest, ricotta cheese for Crepes with Vegetables and Cheese.
Ciao Italia
You haven't lived until you've enjoyed Mary Ann's Neapolitan Style Stuffed Red Peppers. easy to prepare and the perfect main course. Then she cooks up a colorful casserole of sweet bell peppers, boiling onions and fresh tomatoes for a Peperonata. Want the perfect Sicilian-style topping for bruschetta? Try her Peppers with Garlic and Mint.
Ciao Italia
And Mary Ann means everyone, as she and her young assistant, Calliope, prepare multi-purpose doughs that deliver a mountain of different vanilla and chocolate biscotti combinations, some filled with diced, dried fruit, others with slivered almonds. Then Mary Ann teached Calliope how to make light-as-cloud Amaretti di Mombaruzzo.
Ciao Italia
Chicken's the star of this episode, when Mary Ann creates a smoky-rich Chicken with Speck Alto Adige. In a hurry? You can still make Chicken Cacciatore when you do it Mary Ann's lightning-quick way. And for a curtain call, she makes summery-simple, Chicken with Lemon and Herbs.
Tasting History with Max Miller
Max explores medieval English taverns, inns, and alehouses, each serving different roles and social classes. Taverns sold wine, inns provided lodging, and alehouses were private homes selling ale. The episode covers wine quality control, bread and ale laws, and their reputations for gambling and excess. He recreates bokenade, a beef pottage with saffron, cloves, and verjuice.
Tasting History with Max Miller
Max explores the Old West saloon as a social hub for food and drink. He covers its evolving design, popular beverages like whiskey, beer, champagne, and cocktails, gambling games such as poker, and the famous "free lunch" tradition. The episode highlights regional foods, oysters' popularity, and recreates an 1886 pork and beans recipe from *Cooking for Profit*.
Tasting History with Max Miller
Max explores WWII home front rationing in the U.S., from 1942 sugar limits to the red and blue point system for meat, dairy, and canned goods. He covers price controls, Victory Gardens, labor shortages, internment camps, and black-market "meatleggers." He also recreates Betty Crocker's "emergency steak," a budget-friendly mix of ground beef, cereal, and milk.
Tasting History with Max Miller
Max explores Titanic's luxurious first class, from modest suites to lavish parlor suites with private promenades. He covers dining in the saloon and Ritz, daily meals, amenities like the gym and Turkish bath, and the 10+ course final dinner. Using survivor accounts, he recreates the famous peaches in Chartreuse jelly dessert from April 14, 1912.
Tasting History with Max Miller
Max explores Titanic's first class breakfast from April 11, 1912, featuring over a dozen dishes by Escoffier. He recreates baked apples, smoked salmon coronets, shirred eggs, and buckwheat cakes with blackcurrant conserve. The episode highlights dining venues, passenger pets, and the tragic story of honeymooners Victor and Maria Josefa Peñasco.
Tasting History with Max Miller
Max recreates Medieval Irish corned beef and cabbage from *The Vision of Mac Con Glinne* (c. 1100) with onion-leek pottage. He explores Ireland's rigid food hierarchy-peasants ate grains and salted meat, butter signified wealth, monks preferred game, nobles had fresh meat-and cultural practices like fosterage, the 7-year child-rearing system, and a satirical poem about King Cathal's gluttony.
Tasting History with Max Miller
Max explores the 4-6 month, 2,200-mile Oregon Trail journey (1846-1869), covering provisions like flour, bacon, and hardtack, cooking over buffalo chips, and staple meals like Johnny cakes. He discusses hunting, trading with Native Americans, celebrations, and hardships, including spoiled food, salt-rising bread, pies, and pioneers leaving possessions at Fort Laramie.
Tasting History with Max Miller
Max recreates Ötzi the Iceman's last meal (c. 3,359-3,105BC), discovered in 1991. He covers Ötzi's clothing, tools, health (tattoos, heart disease, parasites), and likely murder by arrow. Using stomach contents-smoked ibex, charred red deer, and einkorn pancake with fiddle ferns-Max cooks over an open fire to mimic Neolithic methods.
Tasting History with Max Miller
Max traces airline food from 1919's first commercial meal to aviation's Golden Age (1950s-70s). He covers flight kitchens, cold-to-hot meal evolution, themed flights, flight attendant hiring, the 1958 Great Sandwich War, and 1978 deregulation. Max recreates a 1954 United Airlines meal of pot roast, vegetables, Delmonico potatoes, and marshmallow-apple salad.
Tasting History with Max Miller
Max explores lighthouse keeper life via an 1881 provisioning list and period recipes. He covers the isolated, demanding job-cleaning Fresnel lenses with mercury, trimming wicks, and cooking with limited supplies like flour, beans, and salt pork. Featuring keepers Henry Long, Mary Ryan, and Hannah Thomas, he recreates Fannie Farmer's 1896 Boston corn chowder with pilot bread.
A Taste of History
Chef Walter Staib travels to the enchanting Pacific island of New Caledonia and discovers the harmonious fusion of French and indigenous Kanaky culture and the mouthwatering cuisine born from this blend. From a centuries-old Bougna recipe to the French pastry shops that dot the capital city, New Caledonia is a culinary treasure.
A Taste of History
Chef Walter Staib explores the rich cultural heritage of New York City. From the diverse influences that have shaped the city for centuries, to a visit to a downtown restaurant that embodies its multicultural spirit. At the historic Harriton house, Chef Staib prepares recipes that pay homage to New York's roots.
A Taste of History
Embark on a captivating history of Machias, Maine and the first naval battle of the Revolutionary War. Gain insight into the region's sustainable practices and the symbiotic relationship between the land and sea. Inspired by the local bounty, Chef Staib creates mouthwatering recipes that celebrate this remarkable coastal town.
A Taste of History
Travel to Old Fort Harrod in Harrodsburg, Kentucky to explore the history of the fort and life of James Harrod. Joined by Mary Barlow, Chef Walter Staib pays tribute to the culinary heritage in the George Rogers Clark Cabin, they prepare historic recipes including a Kentucky Elk roast and a delightful Stack Cake, showcasing the traditional flavors of the region.
A Taste of History
Chef Walter Staib takes a journey Down Under to Sydney, Australia, where he learns of the regenerative techniques Australian Farmers use to create delicious-tasting Beef and support a sustainable future for the planet. Get ready for a sizzling adventure that celebrates the flavors of Australia in true "Barbie" style!
Sara's Weeknight Meals
A food tour of Tunisia's Sidi Bou Said with local chef Malek Labidi ends cooking Shakshuka in a beautiful garden overlooking the sea. Later we dive into the Medina in Tunis to watch women hand make couscous. In Istanbul, a shopping trip with local TV chef Refika Burgul, ends in the kitchen making Salt Cured Sea Bass plus the addictive Turkish beef and French fry favorite, Kochertme.
Sara's Weeknight Meals
Sara's on the Spanish island of Mallorca, where an ancient olive grove tended by sheep is the magical setting for cooking a hunters stew over an open fire. Back home, Sara makes Seafood Gazpacho. On 'Ask Sara', she answers a viewer's questions about Lemons.
Sara's Weeknight Meals
Sara visits the romantic Greek island of Santorini to sip local wine on the edge of the Caldera. Then she joins a local chef to make Greek salad, Tzatziki and Shrimp Saganaki. In Vancouver, Sara learns their secrets of the coveted Spot Prawn from a Vancouver fisherman, then joins a friend to make Spot Prawn Risotto.
Sara's Weeknight Meals
Sara's in Barcelona to sip gin and tonics in the shadow of the iconic Sagreda Familia, then joins a food writer to make classic Iberico Pork with Romanesco sauce and Gambas Ajillo. At home, Sara whips up Fideo - Barcelona's take on Paella made with noodles instead of rice.
Sara's Weeknight Meals
Sara's wild food tour of Barcelona kicks off with fork breakfasts of snails and offal dishes and ends with wine literally poured into the mouth, plus vermouth bars and nut milk shakes. Then she joins a Catalon family to make a traditional fish stew Back at home, a quick and easy Spanish dish of Pork with Spanish Olives.
Sara's Weeknight Meals
Holidays are when Sara pulls out the stops when it comes to sweets and desserts. Try her Glazed Pears and shortbread pecan praline, or the surprising twist on potstickers filled with dried plum and apricots. On Ask Sara, tips on blind baking a pie crust. Then a favorite food gift in Sara's family - homemade Chocolate Peppermint Bark.
My Greek Table with Diane Kochilas
Diane embraces the words of Hippocrates, "Let food be thy medicine and medicine be thy food." She explores Greek staples-olive oil, herbs, nuts, veggies-as health foundations. Plus, three simple recipes and a chat with Dr. William Li, author of Eat to Beat Disease.
My Greek Table with Diane Kochilas
How do you take a meat-centric plate and shift things around so that vegetables take up the prominent place and meat plays a secondary role? Diane and her son Yiorgos explore the geography of the dinner plate by recreating classic Greek recipes for meat with, well, less of it!
My Greek Table with Diane Kochilas
Diane shares how shopping for, cleaning and cooking greens is easy and accessible. She visits her 96-year-old cousin's garden, this vibrant produce may hold the key to her longevity. In the kitchen, Diane prepares a green storm and sips a surprising elixir from cooked greens.
My Greek Table with Diane Kochilas
Inspired by the ancient Greek philosopher and mathematician, Pythagoras, Diane explores plant-based cooking rooted in his ancient vegetarian philosophy. She discusses modern nutrition's alignment with Pythagorean principles and chats with Prof. John Wilkins on Ancient Greek foods and medicines.
My Greek Table with Diane Kochilas
Olive oil, the single most important ingredient in the Greek and Mediterranean diet and possible key to living longer. Diane talks to Harvard University School of Public Health Professor Emeritus Dr. Walter Willett about olive oil and longevity. In her kitchen, she'll cook up a menu of olive oil forward dishes and teach her son, Yiorgos, how to make olive oil chocolate mousse.
My Greek Table with Diane Kochilas
Today is all about sustainability; eating in a way that's good for us and the planet. Diane cooks up a colorful, mostly plant-based feast that celebrates fresh, local ingredients, big flavor, and a small footprint! She'll discuss the Mediterranean way of eating with legendary Greek physician, scientist, and nutritionist, Dr. Antonia Trichopoulou.
Treyvaud's Kitchen
Paul cooks four great recipes, Carpaccio of Fresh Kenmare Bay Scallops, Spatchcocked sweet chilli Chicken with warm wraps, Pan fried quail with chargrilled baby gem lettuce and A White Chocolate Risotto. Paul shows you how to remove the entire ribcage of the chicken and also how to perfectly butcher a quail.
Treyvaud's Kitchen
Paul shows you how to cook incredible Lamb and Fennel seed skewers; A Classic soup with Goats Cheese Scones; A surprise little dish using up leftovers and the most amazing rice dish you'll ever see. All this plus loads of fun along the way in this episode of Treyvaud's Kitchen.
Treyvaud's Kitchen
Paul shows you in this episode that with simple techniques and perfect seasoning, you can create amazing recipes at home with easy to find ingredients. If you can't find one type of pasta, just use another. If you see something you like, just add it in to your favourite recipe. That's the beauty of food - There are no limitations as to what you can cook!!
Treyvaud's Kitchen
In this episode, Paul shows you how to cook an amazing dinner party recipe when he stuffs a whole Haddock, Jamaican style. A really quick sweet chilli chicken salad and then Treyvaud's epic steak sandwich with a Flambé you'll have to see to believe. And to finish off the show, a simple but incredible Plum tart.
Treyvaud's Kitchen
If you blink you'll miss the first dish!! The fastest and tastiest cooked salmon recipe. A fantastic Portabello Mushroom recipe that both vegetarians and meat eaters will both love. Bruschetta three different ways and finished off with a stunning Mediterranean Pork dish is what is in store throughout this episode of Treyvaud's Kitchen
Treyvaud's Kitchen
Paul teaches you the history and the anatomy of Venison before cooking a mouth-watering salad with venison loin, pear and blue cheese. Then a great family dinner with Paul's take on Chicken Parmesan. And after showing you just how simple it is to cook Monkfish, Paul finishes the show off with his amazing take on an old Irish classic Bread and Butter Pudding!!
Almazan Kitchen
Hottest Burger in The World and Big Ribeye with French Fries
Almazan Kitchen
Quesadilla, Bushcraft Bolognese and World's Hottest Ribeye - Carolina reaper
Almazan Kitchen
Violet Double Burrito and Cheeseburger 2021
Almazan Kitchen
Peking Duck and Crispy Curry Pie
Almazan Kitchen
Stuffed Porchetta and Pizza Steak 2
Almazan Kitchen
Chicken Wings (Grza, Rupa), Alien Chicken Roast Zabrega and Watermill Hot Dog
Almazan Kitchen
Chicken Rope Rolls, Bacon & Eggs Pan Pie and Burger Pie
My Greek Table with Diane Kochilas
Diane visits Laconia, where the famous Kalamata olive is cultivated, to follow the famous olive from harvest to table. After a chilly day of collecting, scoring, and processing the ripened fruits, Diane heads to the kitchen to whip up an olive feast. Find out how olives can transform any meal into a masterpiece.
My Greek Table with Diane Kochilas
Diane traces fillo pies from NYC to remote Greece, exploring origins. Learn to use fillo for savory and sweet
My Greek Table with Diane Kochilas
Diane celebrates the intensely flavored food and unique wines of one of Greece's most breathtaking islands, Santorini. Diane hops in a boat to pick capers on this volcanic island. She visits a renowned vineyard which still practices the island tradition of growing grapes in basket-shaped vines. Enjoy the tastes of Santorini with ingredients from field to sea.
My Greek Table with Diane Kochilas
Grass-fed takes on a whole other dimension here in Epirus where sheep and goats graze in the lush green mountains. Diane follows feta cheese from its artisanal roots to modern state-of-the-art production and explores a range of other cheeses that are new to most Americans. Experience the wonderful world of Greek cheeses and learn how to use them to create an irresistibly cheesy menu.
My Greek Table with Diane Kochilas
Diane travels to Lesvos where the characteristic generosity of spirit almost won a few locals the Nobel Peace Prize. In Lesvos, the waters overflow with renowned sardines and shellfish, islanders count dozens of eggplant dishes as traditional fare, and ouzo, the drink of Greek hospitality, fills glasses everywhere. Discover the hospitality of the Aegean through its renowned food and drink.
My Greek Table with Diane Kochilas
Go on a picnic at a vineyard in Naoussa were one grape dominates the table: the local Xinomavro, one of Greece's noblest reds. On the wine trail, Diane discovers bread, cookies and chocolate truffles all spiked with this hard-to-pronounce but easy-to-love Greek varietal. Learn how to incorporate incomparable Greek wine into any menu, both as a drink and an ingredient.
My Greek Table with Diane Kochilas
Diane explores the meze tradition of small plates of vibrant food meant to be shared. She uncovers the vast variety and robust flavors of the meze table and invites a wine expert into the kitchen for advice on what to pair when the meal includes spice, yogurt, cheese, crunch, comfort, seafood, meat and more, all in one sitting. Discover the fun and festive meze tradition.
Ellie's Real Good Food
Ellie takes Beth -- a mom, a full-time labor and delivery nurse, and a grad student -- under her wing. Ellie helps Beth rein in her takeout habit with three easy make-ahead recipes that stock her fridge with a week of tasty meals. Recipes include Blueberry-Chia Overnight Oats, Turkey-stuffed Pizza Pockets, Cajun Shrimp in Foil, and Red Wine Salad Dressing.
Ellie's Real Good Food
The key to having chocolate in your life in a manageable way is to go for quality over quantity. In this episode, we visit the Chocolate Expo and Ellie demonstrates how to incorporate the joys of chocolate into everyday menus, clarifying how to take advantage of its health benefits. Recipes include Fig & Ginger Truffles, Double-Chocolate Waffles a la Mode, Mocha Java Smoothie, and more.
Ellie's Real Good Food
Inez's extreme approach to carbs has left her not only feeling tired, but stressed from making separate meals for herself and her family. Ellie helps Inez bring balance to her home, by dispelling misinformation about carbs and sharing healthy recipes she can enjoy with her family. Recipes include Whole Grain Penne with Chicken, Mushrooms & Spinach, Basil Pesto with Spaghetti Squash, and more.
Ellie's Real Good Food
We all love cheese--who doesn't? But there can be too much of a good thing. Ellie answers an SOS from a home where cheese has completely taken over the menu. Ellie, a cheese lover herself, shows how to keep from going overboard with cheese and instead utilize its best assets-its great flavor and health benefits. Recipes include Skillet Mac and Cheese, Parmesan-crusted Chicken Breast, and more.
Ellie's Real Good Food
Ellie tackles the challenge we all face every day--what's for breakfast, especially in a busy household when everyone is out the door like a pool ball break. She helps out Mary, a mom and an elite athlete and coach, who literally hits the ground running each morning. Recipes include Make-ahead Mini Frittatas with Leeks and Asparagus, Morning Glory Baked Oatmeal, PB and Grapes Wrap, and more.
Ellie's Real Good Food
It can be a challenge to put dinner together in a working household. And then what happens when you're working opposite shifts? Ellie helps a frazzled couple trying to get healthy weeknight dinners on the table when conflicting schedules and priorities intervene. Recipes include Shrimp with Spinach, Garlic and Smoked Paprika, Peach Chicken with Crispy Bread Crumbs, and Mango-Coconut Sorbet.
Ellie's Real Good Food
Ellie shows us how to transform a vacation from an unhealthy free-for-all into an opportunity to find new flavors you can use to bring your good times home. Recipes include Curried Chickpea Wraps (Roti), Jerk Pork Loin with Mango Cucumber Salsa, Grilled Pineapple with Coconut Whip, and mango-avocado salad.
Ellie's Real Good Food
Tired of snoring through your salad? Shake up the same-old same-old with some recipes that awaken all the senses. Recipes include Spinach Salad with Roasted Squash, Pumpkin Seeds and Roasted Grapes, Green Salad with Chicken & Buttermilk Dressing, Cauliflower Tabbouleh, and 3 Ingredient pickled red onions.
Lidia's Kitchen
Brunch Italian Style! Learn to make savory rustic Oatmeal Biscuits. Then have a whole meal inside a plump Gluttonous Tomato - it's an easy dish of tomatoes stuffed with bread, herbs cheese and eggs. On the side, a versatile String Bean salad of with Capers and Basil.
Lidia's Kitchen
Lidia's reinventing Italian classics. Learn to make Lidia's fresh Mozzarella salad not with tomatoes but Celery and walnuts instead. She puts a spin on the classic Pappa al Pomodoro from Maremma by adding clams! Plus, a crowd-pleasing Zucchini Parmigiana, a delicious variation of on tried and true eggplant version.
Lidia's Kitchen
Join Lidia in the kitchen as she makes use of left over lettuce by incorporating it into a creamy Risotto. Using a secondary cut of meat, she creates decadent Veal stew with Onion and Squash, and don't throw away that day old bread, use it in a tasty Bread Pudding with Pears.
Lidia's Kitchen
Go whole hog with Prune and Pork Kabobs, Braised Cabbage with Prosciutto, and Decadent Ham in Marsala Sauce.
Lidia's Kitchen
Lidia makes mozzarella and basil-stuffed burgers with homemade ketchup. Then a tasty Cauliflower salad.
Lidia's Kitchen
Lidia prepares Apple Cider Braised Pork Shoulder, Mashed Potatoes and Fava Beans, and a decadent Pear Crumble.
Lidia's Kitchen
Lidia prepares Halibut Baked with Mushrooms in a lemon and white wine sauce, Savory Stuffed Peppers with capers and anchovies, and deliciously golden Anise Cookies for dessert.
Lidia's Kitchen
Lidia makes a Tomato and Ricotta Crostini, Tuna Salad with Zucchini, and lastly Eggplant and Rice Parmigiana.
Patis Mexican Table
Pati visits Weber's back patio for cabrito and short ribs. Chef Villareal puts a twist on traditional dishes.
Patis Mexican Table
Pati explores Nuevo León: the land of cabrito and carne asada. Here, chefs challenge the state's culinary stereotypes, transforming traditional flavors into exciting new experiences.
Patis Mexican Table
Pati explores Nuevo León: the land of cabrito and carne asada. Here, chefs challenge the state's culinary stereotypes, transforming traditional flavors into exciting new experiences.
Patis Mexican Table
Pati explores Nuevo León: the land of cabrito and carne asada. Here, chefs challenge the state's culinary stereotypes, transforming traditional flavors into exciting new experiences.