White butter sauce, or beurre blanc, is a most decadent, creamy concoction that makes almost any type of fish taste like heaven on your tongue. The particular white butter sauce featured in this video is made with white wine for a very rich flavor.
Yum is right. While you may not have the time or dedication to make this succulent dish every night, it certainly is a treat for special occasions (and a GREAT substitute for Taco Tuesdays).
This how to video shows you how to prepare a hearty dish of roasted veal with vegetables. For this recipe you will need:
Remoulade is the classic French tartar sauce. Watch this video and get the recipe and instructions for making this wonderful dish.
In this video series, our expert chef will demonstrate how to make your own Chicago style deep dish pizza. You will get step-by-step instructions on how to make the dough, prepare the ingredients and put together everything for this Chicago style deep dish pizza recipe
Watch this instructional video to learn how to make mash. At the right temperature, grain and water make the perfect food for yeast. This step is very important for the taste of the beer.
Portabella mushrooms add delicious flavor to a variety of dishes, and can also be used as a meat substitute. Learn how to prepare portabella mushrooms for meals and as a veggie burger. Portabella mushrooms are commonly found at the grocery store as caps or as slices. When you get home, take the mushrooms out of the plastic, and keep them in the fridge wrapped in paper towels. When you are ready to cook them, quickly rinse or wipe off portabellas with a squeezed damp towel. The portabella mush...
Tired of the same-old salmon dish? Rich Vellante, executive chef at
In this tasty Mediterranean dish, seared tuna steak is placed on top of a bed of white beans, collard greens, peppers, and bacon. Watch how to make atun at home. For this recipe you will need tuna, seasoned lightly with pepper, white bean cassoulet and garlic aloli. For the bean cassoulet you need white beans, bacon, collard greens and peppers. For the garlic aioli you need eggs, olive oil, garlic cloves, lemon juice, salt and pepper to taste.
Try out Betty's super-easy, mouth-watering Burritos. Mix it with her simple Spanish rice and expect a fiesta in your mouth!
Grits are very versatile and there are many ways to dress them up for breakfast. Make a country breakfast in a dish with grits, boiled eggs and sausage. Follow along with this cooking how-to video as the Neely's from the Food Network's shows you how to dress up some southern style grits with common breakfast items.
This deep dish pizza recipe definitely does NOT come from Chicago, but we're pretty sure it's still going to be good! Follow along as Karl James shows you how to make this tasty variation of deep dish biscuit pizza.
Within the gastronomic melting pot of America, pizza was first introduced in the late 19th century by Italian settlers in cities like New York, Chicago, and Philadelphia. The slice-by -slice phenomenon gained popularity when immigrant street peddlers walked the sidewalks with aromatic, sweet-smelling pies held in metal washtubs.
For many of you, the carving fork only comes out at Thanksgiving as an essential turkey-slicing aid. Perhaps you pull it out of the knife block to slice up the occasional roast. But the carving fork (also known as kitchen fork) can be used for many more tasks around the kitchen, and some of the more unusual involve your favorite shellfish.
Whilst drying herbs is a well known method they do suit certain types of dishes but with this method of using olive oil to infuse before freezing, you get the best results many weeks after you've cut them and it allows you to continue enjoying those summer flavours well into winter.
For those who like grilling fruit and desserts in general, we take it up a notch with this great video tutorial that shows you how to make a great dish from cooking Peaches directly on hot coals.
For a warm and hearty meal, try this simple lasagna recipe. You Will Need
Black bean salsa is a versatile dish that can be used for many things. This free online video cooking series will teach you everything you need to know to make this delicious side dish, and it's all taught by an expert chef!
Overview of how to make the Hawaiian pork dish and the flavors you'll experience in the dish; tips, tricks and cooking suggestions in this free online cooking video on ethnic food taught by an expert chef.
These lovely beef short ribs with wild mushrooms and tomato are just made for a cool fall or winter night. The succulent beef short ribs are slowly stewed in the earthy mushroom and tomato sauce until fork-tender, ready to then be piled on some mashed potatoes. Dried mushrooms are easy to find in any large grocery store, and just a small amount adds tons of flavor to this short ribs recipe.
In this series of cooking videos you'll learn how to make Middle Eastern dishes that include falafel, fried eggplant, Chumous salad, Israeli salad, Techina salad, and pita bread from scratch. Expert Rachel Dayan shares these recipes and demonstrates how to make them in easy to follow step-by-step instructions.
The video is about how an old stalled photographic image with faded backgrounds to a normal image. A nice clean digital image is taken and is mixed with a texture of a paper and produces a final composite image of all effects combined. The procedure is not that difficult but it needs to be followed in a proper order. First the paper texture is taken as a base and then the clean digital image is dragged onto this texture. The blending mode is adjusted from normal to multiplied blending mode, w...
Raw dishes often entail food that is unprocessed and uncooked. This how-to video will show you great raw recipes to make at home. Watch and learn how to prepare a raw falafels. All you need for this falafel recipe is: sunflower seeds, parsley, salt, cumin, mustard seeds, coriander, and onion powder. Make raw falafels for dinner or your next party.
Wondering how to knead bread without overworking it or adding to much flour? Then watch this show-to video on bread to learn a great method for kneading and folding multigrain dough. Multi grain dough is a healthy alternative to any basic white bread.
Watch this how to video to learn how to make Malfouf, or what is also known as stuffed cabbage is. For this recipe you will need:
Simon Leach demonstrates on the pottery wheel how to throw a casserole dish, and a casserole lid, in this series of videos.
When it comes to global warming, most of us think of carbon dioxide emissions. While carbon dioxide is the most important greenhouse gas, carbon dioxide emissions have stayed constant for the last three years. On the other hand, methane, the second most important gas, has been steadily rising since 2007.
Fish are delicate, flaky, and can be damn tricky to cook; more often than not, you end up with a hard, dry block of flesh that makes your taste buds sad. And the best ways to cook fish that you know of—c'mon, who doesn't love a fried fish—take way too much effort for you to bother with on a weeknight. Or maybe you're looking for a healthier way to enjoy fish that doesn't require batter or frying at all.
We love shredded chicken in our tacos, casseroles, quesadillas, salads, sandwiches... okay, we just love shredded chicken. What we don't love is the actual process of shredding it.
When we were kids, snacks on-the-go or in our lunch box were often Kellogg's Nutri-Grain cereal bars. There were flavors like strawberry, blueberry, and our beloved apple-cinnamon.
We like to think of ourselves as caprese connoisseurs. When we made our first batch of the iconic tomato salad, we became obsessed with the classic combo of fresh basil, sweet tomatoes, and creamy mozzarella cheese. But after a while, we wanted more than just the basic, layered Italian summer staple.
Cookies 'n' Creme is one of Hershey's most popular candy bars, right behind their classic milk chocolate bar, Kit Kat, and Reese's Peanut Butter Cups.
You can put spices in a scramble or fry an egg in bacon fat, so why poach eggs in just plain water? Water doesn't add any flavor whatsoever, so you're wasting a valuable opportunity to give your poached eggs more oomph—an extra important step if you're not frying your poached eggs afterward.
Eggs bring life to almost any dish. Toast with avocado? Put an egg on it. The same old salad you eat for lunch everyday? Put an egg on it. Stir fry leftovers? Put an egg on it.
Greek yogurt has always been in my regular snack rotation. Packed with more protein than plain yogurt, it fills me up and stabilizes my energy with its low levels of carbohydrates and sugar.
I love eating fish at restaurants—the flesh is flaky and tender; the scent, fresh and sweet. Cooking fish at home is a completely different story, though. Even when I do cook successful fish dishes, it often leaves this (for lack of a better description) fishy smell that permeates everything it touches. Monday's salmon becomes Wednesday's odor. It's enough to deter me from cooking fish, period.
Avocado is great in guacamole or as slices on a sandwich, but there's so much more you can do with this wonderful fruit (call it a vegetable, that's fine—but it's technically a fruit). While I could eat guac every single day, these are some of my favorite recipes to spice up avocados a bit, from making a guilty snack to a condiment and even dessert!
Poor chickens. Bacon fat is revered (and justifiably so), and duck fat is a staple at most fine grocers. Marbles of fat make a steak divine, and goose fat is the holy grail of fatty goodness. Yet chicken fat is usually thrown away.
Contrary to popular belief, sushi is not the raw fish that one gets at Japanese restaurants, but the rice that comes with it. It's hard to tell whether this popular misconception led to or came about because of the primary flavors that we think of in sushi are the fish. We often say a sushi restaurant has great fish, but almost never that it has great rice.
One of the great joys of cooking is taking the most basic of foods and preparing them in new and exciting ways. About two years ago, my wife opened my eyes to a delicious staple of Indian and Moroccan cuisine that is made in a very elementary way, the preserved lemon.
