Jacques Pépin: Heart & Soul
American cookery and French training combine in a seafood salad and blackfish beignets.
American cookery and French training combine in a seafood salad and blackfish beignets.
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Steven makes Grilled Gazpacho with Ham Crisps, Spiessbraten and Smoked Creme Brulee.
On the menu is “Good Luck Cluck," Lone Star Kalbi and a grilled Pork and Cactus Salad.
Learn to prepare a wood-grilled rib roast and a “pizza” made with flank steak “crust."
Lidia explores Juneteenth, Bastille Day, Fourth of July and Philippines Independence Day.
From jumping the broom to tying the knot, Lidia celebrates diverse wedding celebrations.
Lidia celebrates commencements, baptisms, house blessings and Sweet Sixteens.
Lidia Bastianich shares holiday traditions with four families across America.
Chef Vivian Howard invites us to her own holiday table in this one-hour special.
Lidia explores Juneteenth, Bastille Day, Fourth of July and Philippines Independence Day.
Lidia explores Juneteenth, Bastille Day, Fourth of July and Philippines Independence Day.
The best chefs know that there's a hidden ingredient in any tasty dish: science!
The story of Jacques Pépin, an immigrant who launched a new era in American food culture.
Learn about soul food's relevance to black cultural identity.
Famous chefs celebrate Jacques Pepin's birthday with favorite recipes and a live audience.
Gavin Kaysen reflects the diverse heritage of the island and local specialties.
Join public television's most popular chefs at a one-of-a-kind, progressive dinner party.
Feeding a family on only food hunted, gathered, grown or raised around the Yukon.
Lidia visits those serving on front lines and observes the role food plays in their lives.
Lidia meets makers who master the art of meat curing, coopering, jam-making and more.
Deb Freeman explores the life and legacy of chef Edna Lewis, one dish at a time.
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