Chefs Erica and Josh Karbelnik put their heads together to design a three-course menu, where each course must be based around either land, sea, or air! You have to “sea” it to believe it!
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Chef Dev prepares some of his favorite street foods that feature coconut, including Coconut Roti Flatbreads from Sri Lanka, God's Bread from Portugal, and Mango Coconut Sticky Rice from Thailand.
A tasty four-course Vietnamese meal using fruit? Yes, please! For her first dish, talented home cook Lisa Nguyen uses tangy tamarind pulp to balance flavours in a savoury bowl of Vietnamese Sour Fish Soup. Then, she combines tart pomelo and sweet pineapple with juicy crab meat for a flavourful salad. Next up, hot Chicken Coconut Curry with a hint of citrusy lemongrass, sweet potatoes, and a kaffir lime leaf. Pair it with a warm, toasty baguette and you're good to go! Lisa's last dish is a mouth-watering, classic Vietnamese dessert. Soft and chewy Steamed Banana Cake drizzled in a sweet velvety coconut sauce crunchy sesame seeds will have you begging for more!
If you are talking about Irish food, it's hard not to talk about Corned Beef and Cabbage. On this episode of CombiNATION Plates, Chef Craig Wong delivers his unusual take using Beef Cheek, modern technique, and a caraway-infused Carrot Terrine for fun! Next up is a tribute to Izakaya eats, featuring Tare Grilled Duck Hearts, Miso-roasted Mushroom, and Agedashi Tofu. The featured common ingredient is Oysters. For Ireland, it's Garlic GratineÌe for Japan, check out the Kaki Yaki, oysters broiled with miso and rich Japanese Kewpie mayo. For the final dish, light up! Smoking is permitted! Check out blowtorch-seared and tableside-smoked Wagyu Beef, brushed with Irish Stout Teriyaki and served with Wasabi Champ Potato. Now that's a CombiNation Plate!
Charming host Vijaya Selvaraju demystifies a number of Indian dishes like Dal Soup in a crockpot and Fish in (three-ingredient) Red Chili Chutney.
In this "C" challenge, Chef Robert Jewell cooks up recipes using coconut and crab before combining both into a single recipe. Using sweet coconut, Robert makes a classic dessert -- an irresistible coconut cream pie. He starts with a delectable crunchy graham cracker crust and tops his pie with fluffy whipped cream and toasted coconut flakes. Next, Robert transforms a fresh soft-shell crab into a delicious, spicy, and crunchy dish. The best part? It's fast and easy to make. After soaking the crab in milk, Robert dunks it into a flour-cornmeal mixture and fries it until golden brown. But that's not all, Robert whips up the perfect dipping sauce, using spicy smoked- jalapeno, lime, and orange adobo mayo. Finally, Robert brings coconut and crab into one delicious dish.
Chef-host Shahir Massoud tries out recipes from another award-winning cookbook: Super Tonics by Meredith Youngson! Follow along as Shahir prepares healthy, delicious beverages and foods including brownie batter chia pudding, a blue lavender latte, chai cinnamon roll baked oatmeal, and much more!
Salmon is one of the few fish worthy of its own Cook Like a Chef episode join Chef Natalia Machado as she introduces us to its many virtues…
Game day traditions meet sizzling creativity as familiar favorites hit the griddle. From sliders to smoky wings, these dishes celebrate casual gatherings and the inventive ways home chefs turn everyday ingredients into shareable, crowd-pleasing bites.
A symbol of comfort and city pride, the Philly cheesesteak continues to inspire fresh imagination. Thin-sliced steak, melting cheese, and griddled bread set the foundation as new flavors and regional twists bring this iconic sandwich into a new era of creativity.
Sweet classics meet modern flair as the griddle transforms sugar, butter, and batter into sizzling masterpieces. Explore dessert history while crafting fresh creations that bubble, melt, and delight.
Lazy and curmudgeonly chef and ex-Gusto writer Zach cooks one of his all-time favorite dishes – Mexican Lasagna! While cooking, he tells aimless stories, cracks bad jokes, and berates Sydney, the beleaguered camera person.
Lazy and curmudgeonly chef and ex-Gusto writer Zach cooks one of his all-time favorite dishes – Spaghetti and Meatballs! While cooking, he tells aimless stories, cracks bad jokes, and berates Sydney, the beleaguered camera person.
BLITZ! is an all-new cooking show! Imagine being next Josh Karbelnik as they cook their fav dishes!
Chef-host Shahir Massoud tries out recipes from another award-winning cookbook: Super Tonics by Meredith Youngson! Follow along as Shahir prepares healthy, delicious beverages and foods including brownie batter chia pudding, a blue lavender latte, chai cinnamon roll baked oatmeal, and much more!
Chef-host Shahir Massoud tries out recipes from another award-winning cookbook: Super Tonics by Meredith Youngson! Follow along as Shahir prepares healthy, delicious beverages and foods including brownie batter chia pudding, a blue lavender latte, chai cinnamon roll baked oatmeal, and much more!
Game day traditions meet sizzling creativity as familiar favorites hit the griddle. From sliders to smoky wings, these dishes celebrate casual gatherings and the inventive ways home chefs turn everyday ingredients into shareable, crowd-pleasing bites.
A symbol of comfort and city pride, the Philly cheesesteak continues to inspire fresh imagination. Thin-sliced steak, melting cheese, and griddled bread set the foundation as new flavors and regional twists bring this iconic sandwich into a new era of creativity.
Sweet classics meet modern flair as the griddle transforms sugar, butter, and batter into sizzling masterpieces. Explore dessert history while crafting fresh creations that bubble, melt, and delight.
Mushrooms grow by the light of the moon in this episode, our accomplished chef-host Katie Ardington expertly exposes them to the light of day"...
For a quick and tasty meal, chef Spencer Watts cooks up fast favs using scallops and trout, all done in under 30 minutes.
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