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541 films(Page 7 of 12)
A vending machine in Japan sells homemade curry over rice grown by its owner nearby.
Chef Yotam Ottolenghi, raised in Galilee, discusses his spice blending techniques and the significance of flavors like Dania, Cayenne, and Aleppo pepper.
A unique recipe combining sweet beignets and coffee moonshine highlights the community's enthusiasm for innovative craft liquors and shared culinary experiences.
Cherry Healy tests methods for cooking the perfect sausage with a team of scientists.
Adam travels to Kissimmee, Florida, to enjoy a feast at the first Medieval Times.
Mark and Digger take on the challenge of crafting habanero moonshine, showcasing their camaraderie and the intense heat of the beverage.
Amoni prepares pulao for Thanksgiving, blending Parra and Bali cooking styles.
James Hemings' 1784 trip to Paris with Thomas Jefferson marks a pivotal moment in American cuisine, blending French culinary techniques with U.S. traditions.
Sohla El-Waylly explores the historical origins of beloved dishes in Ancient Recipes, recreating them with traditional techniques and ingredients.
In Denmark, the exploration of diverse wheat varieties reveals the impact of modern agriculture on flavor and nutrition in traditional bread-making.
James Martin shares festive recipes and holiday traditions, bringing the culinary spirit of Christmas to life in a celebration of seasonal comfort food.
Zhang Liqun reveals the unique roasting method of Liqun Roast Duck in Beijing.
Canned asparagus wrapped in brown bread and butter was considered a luxury dish 50 years ago, reflecting the culinary trends of the 1960s.
Matzo crackers at Blue Ribbon Bakery Market cost $1.75 and are made with fresh rosemary, garlic, olive oil, and Parmesan before being toasted.
Donald St. Pierre discusses Changyu winery and China's growing red wine market.
Chefs at the 'Foodies Unite!' event discuss menu planning and teamwork in the kitchen.
They just started to make pine tea from Scurvy Pine needles in this humorous video.
Dan Lepard shares a 100-year-old Polish recipe for Monarch Cake and an Australian cheesecake recipe.
Mary Berry is preparing some delicious mackerel pâté in this engaging cooking short.
Bryan and Anik's Dinner Lab offers unique Colombian dining experiences in New York.
Bread production transforms gooey blobs into Kaiser rolls, connecting families like Diane's.
At an altitude of 3340 meters, James Martin creates a Glacier Snow Cake, showcasing festive culinary traditions in a unique holiday cooking experience.
Despite a high-fat diet rich in butter and cream, France has about half the obesity rate of the United States and one of the lowest incidences of heart disease.
Calçots are described as mild, sweet onions that are not as sharp as spring onions and not as subtle as leeks, making them exceptionally delicious.
The chopped cheese, served at Hajji's Deli in Harlem, is the real New Yorker’s sandwich.
Bread pudding was the first dish Bryan Washington baked after coming out to his parents, marking a significant moment in their relationship.
Austin's Spamarama festival celebrates gourmet dishes made from SPAM, a beloved processed food.
Julie Powell, author of 'Cleaving: A Story of Marriage, Meat and Obsession,' provides a step-by-step tutorial on butchering a whole lamb into cookable parts.
Yoshinori Ishii demonstrates how to make three types of traditional Japanese miso soup.
Angela Hartnett prepares Pumpkin Tortelli with a filling of 400 grams of pumpkin and 100 grams of ricotta, served with Sage Butter Sauce.
Yoshinori Ishii teaches how to cook tempura at Umu, a Japanese restaurant in London.
Julie Powell teaches viewers how to debone a chicken in this informative cooking video.
Felicity shows how to make banoffee pie with a biscuit base layered with banana and caramel.
Simon Majumdar and cocktail expert Nick Strangeway explore London's cocktail scene in search of the perfect martini, showcasing the artistry behind this classic drink.
In Seoul, Cheong Jin Ok restaurant serves haejangguk, a traditional hangover soup made with congealed cow's blood and beef intestines, since 1937.
Haggis toasties in Tokyo, churros crafted by an 80-year-old master in Spain, and ramen lowered from a Berlin window highlight global culinary connections.
Smörgåstårta, a unique Swedish sandwich cake, is explored by pastry chef Johan Sandelin-Järnåsen as Beryl attempts to create her own version.
Moonshiners face challenges with their cinnamon moonshine, exploring solutions like blending and the timing of cinnamon addition to preserve traditional skills.
Fugu, or puffer fish, is a delicacy in Japan that requires chefs like Tokyo's Chef Sasaki to undergo rigorous training to safely prepare this potentially lethal dish.
In Northern Sweden, Norway, and Finland, Sami reindeer herders create 'blodplätter', a traditional dish made from reindeer blood, which Beryl Shereshewsky attempts to replicate in New York.
Dough for traditional Icelandic lava bread is buried 16 inches underground for 24 hours, using the heat from volcanic hot springs to bake.
A forgotten Manhattan corridor transforms into a 1920s-inspired French brasserie.
Mary Berry shares her secrets for a perfect Christmas Day Roast Dinner with Turkey and Gravy.
Matt Raney builds a 6x3 ft smoker using spruce tree logs and other materials to help an Alaskan family preserve food in a remote environment.
Stephen Velásquez, known as Steve Alaska, documents the Mexican American community in Napa, highlighting vineyard ownership and culinary traditions.
Charo Salguero Venegas makes the best churros in El Puerto de Santa María, Spain.
Felicity Cloake shares a beautiful beef stew and dumplings recipe that looks delicious.
In 1926, a grandfather opened the first store in Montes Archio, Italy, which locals still refer to as the Pilo corner decades later.
