Julia At Home
Lan teaches us the proper way to read a recipe. Also, she shows us some master knife skills.
Lan teaches us the proper way to read a recipe. Also, she shows us some master knife skills.
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Milk Chocolate Crémeux Tart, Sweet Cream Ice Cream all about coconut products
Egg, Kimchi, and Avocado Sandwiches Spanish Migas with Fried Eggs review of electric gooseneck kettles
Baked Alaska, review of ice cream machines and offset spatulas
Blackened Chicken, Roasted Okra spice storage solutions all about corn products
Braciole, Pasta with Burst Cherry Tomato Sauce and Fried Caper Crumbs angel hair scrub brushes
Detroit-Style Pizza, Fettuccine with Butter and Cheese review of rasp-style graters
Julia makes Citrus-Braised Pork Tacos and Christie makes Homemade Churros.
We set out to develop the best German chocolate cake with sticky pecans and coconut.
We came up with two chocolate cakes: old-fashioned, moist, and homey the other elegant, dense, and ethereal.
In this episode we make two cookies from opposite ends of the spectrum: thick oatmeal and the dainty spritz.
In this episode, we create a chocolate layer cake with a moist crumb and intense chocolate flavor
The test kitchen prepares two Indian favorites: chicken biryani and mulligatawny soup.
Grilled Boneless Beef Short Ribs, Briam tasting of goat cheese
Beef Tenderloin with Smoky Potatoes and Persillade Relish, Turkey Breast en Cocotte with Pan Gravy.
Morgan serves up two burgers: a reverse-seared, slow-smoked version, and a cheesy smashed burger.
Morgan treats her mom to a North Carolina-inspired feast featuring fish stew cooked over a live fire.
Pinchos Morunos, Pa Amb Tomàquet, Rosé Sangria all about dried chiles
Swordfish Skewers with Tomato-Scallion Caponata, Barley Salad feta tasting
Deviled Pork Chops, Thick-Cut Oven Fries dark chocolate chips tasting review of kids' oven mitts
Lan shows us how to salt meat for best flavor. She also teaches us how to use side fond from our pans.
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