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Simply Ming
Buttery Shrimp Ravioli and a vegetarian Edamame-Shitake Ravioli.
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The Complete Pépin
Vegetable decorations; glazing with aspic; fluting mushrooms; peeling apples and pears.
The Complete Pépin
Vegetable decorations; glazing with aspic; fluting mushrooms; peeling apples and pears.
The Complete Pépin
Using parchment paper; sugaring souffle molds; making cornets; piping meringues.
The Complete Pépin
Preparing a tart crust; dipping st
The Complete Pépin
Puff pastry; rolling, cutting and making shapes from puff pastry; using pate a choux.
The Complete Pépin
Peppers; peeling and segmenting oranges; pureeing raspberries; Christmas log.
No Passport Required
Join Chef Marcus Samuelsson as he explores Seattle's thriving Filipino community.
No Passport Required
Marcus Samuelsson arrives in Los Angeles to discover the city’s Armenian food and culture.
The Mind of a Chef
Explore how seasons affect a restaurant’s menu when the food comes from a 100-mile radius.
The Mind of a Chef
Magnus Nilsson researches and documents Nordic traditions.
The Mind of a Chef
Experience a day in the life at Magnus Nilsson’s restaurant, Faviken.
The Mind of a Chef
Spend a day at Prune with Gabrielle Hamilton and her staff.
The Mind of a Chef
Money is not made in a restaurant, even a booming one, by throwing good food away.
The Mind of a Chef
Explore Gabrielle Hamilton’s deep love with the ancient city of Rome.
The Mind of a Chef
From a very young age, Gabrielle Hamilton was left alone in her home to fend for herself.
The Mind of a Chef
Gabrielle Hamilton has traveled the world, but it’s also good to go back to your roots.
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.
Jacques Pépin Celebrates
Oysters and Asparagus, Strawberry Napoléon and Black Raspberry Jam Dartois Tart.
Jacques Pépin Celebrates
Fillet of Sole, Succulent Grilled Leg of Lamb Robert and Orange Soufflé.
Jacques Pépin Celebrates
Salmon Tartare, Roasted Turkey, a Chocolate-Bourbon-Prune Cake and Poached Pears.
Jacques Pépin Celebrates
Consommé Printanier, Mousse of Chicken, Veal Roast and Frozen Citrus Soufflé.
Jacques Pépin Celebrates
Oysters on the Half-Shell, Home-Smoked Salmon, Foie Gras, Braised Duck and Bûche de Noël.
Jacques Pépin Celebrates
Salmon Steaks, Lamb Loins in Ambush, Leek-and-Mushroom Pie and fluffy Caramel Snow Eggs.
Jacques Pépin Celebrates
Smoked Trout, Chicken Galantine, Chocolate Cloud Cake and Cherry-Raspberry Pillow.
Jacques Pépin Celebrates
Poached Salmon, Rillettes of Rabbit, Veal and sponge cake.
The French Chef
Julia Child prepares Lobster a l'Americaine, a great French lobster dish.
The French Chef
Julia Child demonstrates a fabulous ways to use leftovers -- crepes!
The French Chef
Julia Child makes a flaming dessert -- authentic Crepes Suzette!
The French Chef
Julia Child shows how to fit beef to your budget, from French hamburgers to filet mignon.
The French Chef
Julia Child prepares exciting new potato dishes and a French casserole, Gratin Dauphinois.
The French Chef
Julia Child makes a perfect souffle and a new recipe for Hollandaise sauce.
The French Chef
Julia Child makes a one-pot main course, a sumptuous and savory peasant recipe.
The French Chef
Julia Child uses Pate a Choux for appetizers and dumplings to fancy desserts.
The French Chef
Julia Child is all about caramel, and makes Caramel Custard and Apple Souffle.
The French Chef
Julia Child shows how to truss, stuff, brown, roast, braise, sauce, and carve your goose.
The French Chef
Julia Child uses chestnuts -- peeling, braising and pureeing them for a special dessert.
The French Chef
Julia Child presents a galaxy of amuse-gueules -- appetizers for the New Year’s table.
The French Chef
Julia Child cooks up Coq au Vin making dining at home just as exciting as dining out.
Jacques Pépin: Cooking with Claudine
Arugula Salad; Salmon; Endive with Tarragon Oil; Almond and Plum Cake.
Jacques Pépin: Cooking with Claudine
Spinach and Mozzarella Salad; Seafood; Broccoli Puree; Chocolate Nut Pies.
Jacques Pépin: Cooking with Claudine
Rice Noodles; Mussels; Sauteed Turnip Greens; Cherry Pie.
Jacques Pépin: Cooking with Claudine
Scallop and Potato Napoleons; Grilled Steak; Stuffed Butternut Squash; Vanilla Ice Cream.
Jacques Pépin: Cooking with Claudine
Salted Codfish; Roast of Pork; Spicy Celery; Plum Cobbler.
Essential Pépin
It’s eggs all the ways: Eggs in Ramekins, Eggs en Cocotte, a Flat Potato Omelet and more.
Essential Pépin
Game might seem intimidating, but it’s fairly easy to find these days--and it’s delicious.
Essential Pépin
Game might seem intimidating, but it’s fairly easy to find these days--and it’s delicious.
Essential Pépin
Jacques showcases soups from his childhood, a French classic and more!
Essential Pépin
Jacques showcases soups from his childhood, a French classic and more!
Jacques Pépin: Fast Food My Way
Baked Clams Madison; Cod; Skillet Broccoli Bits; Hazelnut-Chocolate Spread.
Jacques Pépin: Fast Food My Way
Baked Clams Madison; Cod; Skillet Broccoli Bits; Hazelnut-Chocolate Spread.
Jacques Pépin: Fast Food My Way
Savory Iceberg Cup; Caramel Pear Tart; Italian Sausage Patty with Masa Harina.
Jacques Pépin: Fast Food My Way
Savory Iceberg Cup; Caramel Pear Tart; Italian Sausage Patty with Masa Harina.
Today's Gourmet
Garlic Soup with Potatoes and Leeks; Roast Veal; Almond Cake.
Today's Gourmet
Garlic Soup with Potatoes and Leeks; Roast Veal; Almond Cake.
Today's Gourmet
Tuna Carpaccio; Paella; Figs in Spicy Port Sauce.
Today's Gourmet
Tuna Carpaccio; Paella; Figs in Spicy Port Sauce.
Today's Gourmet
Potato Crepes with Caviar; Cabbage Anchoyade; Souffle Cake.
Today's Gourmet
Potato Crepes with Caviar; Cabbage Anchoyade; Souffle Cake.
Today's Gourmet
Leeks in Sauce; Glazed Roast Pork; Sour Cabbage; Shortcake.
Today's Gourmet
Leeks in Sauce; Glazed Roast Pork; Sour Cabbage; Shortcake.
Today's Gourmet
Spicy Shrimp; Grilled Lamb Chops; Pineapple in Liqueur.
Today's Gourmet
Spicy Shrimp; Grilled Lamb Chops; Pineapple in Liqueur.
Today's Gourmet
Scallion au Gratin; Rabbit Stew; Cornmeal and Gruyere.
Today's Gourmet
Scallion au Gratin; Rabbit Stew; Cornmeal and Gruyere.
Today's Gourmet
Sauteed Eggplant; Red Snapper; Light Apple Tart.
Today's Gourmet
Sauteed Eggplant; Red Snapper; Light Apple Tart.
Somewhere South
Follow Vivian as she learns the historical ties between hand pies, labor and migration.
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
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 learns about how dumplings stretch ingredients and imaginations.
Somewhere South
Vivian gives a lecture on chow chow, then dives into other pickled dishes.
Somewhere South
Vivian gives a lecture on chow chow, then dives into other pickled dishes.
Jacques Pépin: Heart & Soul
Jacques shares anecdotes from his childhood while preparing a classic dumpling dish.
Jacques Pépin: Heart & Soul
Jacques shares anecdotes from his childhood while preparing a classic dumpling dish.
Jacques Pépin: Heart & Soul
Jacques and Claudine make favorite duck recipes, including duck liver mousse with apples.
Jacques Pépin: Heart & Soul
Jacques and Claudine make favorite duck recipes, including duck liver mousse with apples.
Jacques Pépin: Heart & Soul
Jacques uses inexpensive but high quality ingredients in a black lentil salad and lasagna.
Jacques Pépin: Heart & Soul
Jacques uses inexpensive but high quality ingredients in a black lentil salad and lasagna.
Jacques Pépin: Heart & Soul
American cookery and French training combine in a seafood salad and blackfish beignets.
Jacques Pépin: Heart & Soul
American cookery and French training combine in a seafood salad and blackfish beignets.
Jacques Pépin: Heart & Soul
Jacques and Claudine make lamb breast navarin and a caffeine-packed coffee panna cotta.
Jacques Pépin: Heart & Soul
Jacques and Claudine make lamb breast navarin and a caffeine-packed coffee panna cotta.
A Chef's Life
With Summer heat high and rain levels low, Vivian struggles to find enough green beans.
A Chef's Life
With Summer heat high and rain levels low, Vivian struggles to find enough green beans.
A Chef's Life
Vivian preps peppers for Lambstock, a party where chefs, food, and music converge.
A Chef's Life
Vivian preps peppers for Lambstock, a party where chefs, food, and music converge.
A Chef's Life
The arrival of Vivian's cookbook sparks a well of emotions.
A Chef's Life
The arrival of Vivian's cookbook sparks a well of emotions.
A Chef's Life
Vivian heads to NYC where her book launch means a full itinerary.
A Chef's Life
Vivian heads to NYC where her book launch means a full itinerary.
A Chef's Life
Dinner at Maker’s Mark in Vivian’s honor turns into an American history lesson.
A Chef's Life
Dinner at Maker’s Mark in Vivian’s honor turns into an American history lesson.
Julia Child - Cooking with Master Chefs
Jeremiah Tower grills chicken with fresh herbs and poached chicken stuffed with mushrooms.
Julia Child - Cooking with Master Chefs
Jeremiah Tower grills chicken with fresh herbs and poached chicken stuffed with mushrooms.
Julia Child - Cooking with Master Chefs
Jan Birnbaum makes a Cajun-inspired meal; Lidia Bastianich cooks a pasta and seafood dish.
Julia Child - Cooking with Master Chefs
Jan Birnbaum makes a Cajun-inspired meal; Lidia Bastianich cooks a pasta and seafood dish.
Julia Child - Cooking with Master Chefs
Chef Andre Soltner prepares tarte flambée, Alsatian meat stew and a classic tarte citron.
Julia Child - Cooking with Master Chefs
Chef Andre Soltner prepares tarte flambée, Alsatian meat stew and a classic tarte citron.
Julia Child - Cooking with Master Chefs
Nancy Silverton makes rustic bread, foccacia pizza dough and olive bread.
Julia Child - Cooking with Master Chefs
Nancy Silverton makes rustic bread, foccacia pizza dough and olive bread.
Julia Child - Cooking with Master Chefs
Jacques Pépin makes braised sweetbreads in puff pastry with a truffle and Madeira sauce.
Julia Child - Cooking with Master Chefs
Jacques Pépin makes braised sweetbreads in puff pastry with a truffle and Madeira sauce.
Julia Child - Cooking with Master Chefs
Alice Waters of Chez Panisse prepares a tapenade, an appetizer and two salads.
Julia Child - Cooking with Master Chefs
Alice Waters of Chez Panisse prepares a tapenade, an appetizer and two salads.
Simply Ming
Crab Cakes with Lemon Aioli and vegetarian/gluten free “Crab” Cakes.
Simply Ming
Crab Cakes with Lemon Aioli and vegetarian/gluten free “Crab” Cakes.
Simply Ming
Sausage and Peppers Fenway-Style and Vegan Sausage and Peppers Bings.
Simply Ming
Sausage and Peppers Fenway-Style and Vegan Sausage and Peppers Bings.
Simply Ming
Maki Rolls with fresh fish, poached shrimp, and avocado with a Sake Royale.
Simply Ming
Maki Rolls with fresh fish, poached shrimp, and avocado with a Sake Royale.
Simply Ming
Tsai Family Hot Pot accompanied by Shrimp Wontons and complemented by red wine.
Simply Ming
Tsai Family Hot Pot accompanied by Shrimp Wontons and complemented by red wine.
Simply Ming
Sole Meuniere and vegetarian Napa Cabbage Meuniere, both with Chive Rice.
Simply Ming
Sole Meuniere and vegetarian Napa Cabbage Meuniere, both with Chive Rice.
Simply Ming
Buffalo Chicken Wings and Vegetable Tempura served with a Classic Shandy.
Simply Ming
Buffalo Chicken Wings and Vegetable Tempura served with a Classic Shandy.
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
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.
I'll Have What Phil's Having
Join Phil as he revisits this food mecca and creates new memories with friends and chefs.