The Mind of a Chef
Examine traditions help to forge the identities of families and individuals.
2025-12-27 06:22:52 +0000 UTC→2025-12-27 06:50:06 +0000 UTC(27m)
Live & Upcoming Programmes
The Mind of a Chef
Magnus Nilsson returns to France--a place that had a huge impact on his culinary career.
2025-12-27 05:57:43 +0000 UTC→2025-12-27 06:22:52 +0000 UTC(25m)
The Mind of a Chef
Follow the life cycle of an ingredient at Magnus Nilsson's restaurant.
2025-12-27 05:30:29 +0000 UTC→2025-12-27 05:57:43 +0000 UTC(27m)
The Mind of a Chef
Spring brings new ingredients to the flavors of Magnus Nilsson's creations.
2025-12-27 05:03:13 +0000 UTC→2025-12-27 05:30:29 +0000 UTC(27m)
Jacques Pépin: Fast Food My Way
Tuna Tomatoes and Salmon Tartare Breaded Pork Scaloppine with Mushroom Sauce.
2025-12-27 04:37:22 +0000 UTC→2025-12-27 05:03:13 +0000 UTC(25m)
Jacques Pépin: Fast Food My Way
Scrambled Eggs Grilled Striped Bass with Pimento Relish Pink Grapefruit Terrine.
2025-12-27 04:09:29 +0000 UTC→2025-12-27 04:37:22 +0000 UTC(27m)
BBQ With Franklin
Learn what makes brisket the centerpiece of the Central Texas BBQ plate.
2025-12-26 22:02:04 +0000 UTC→2025-12-26 22:30:10 +0000 UTC(28m)
The Complete Pépin
Peppers peeling and segmenting oranges pureeing raspberries Christmas log.
2025-12-26 21:35:03 +0000 UTC→2025-12-26 22:02:04 +0000 UTC(27m)
The Complete Pépin
Puff pastry rolling, cutting and making shapes from puff pastry using pate a choux.
2025-12-26 21:06:17 +0000 UTC→2025-12-26 21:35:03 +0000 UTC(28m)
The Complete Pépin
Preparing a tart crust dipping st
2025-12-26 20:38:23 +0000 UTC→2025-12-26 21:06:17 +0000 UTC(27m)
The Complete Pépin
Using parchment paper sugaring souffle molds making cornets piping meringues.
2025-12-26 20:09:48 +0000 UTC→2025-12-26 20:38:23 +0000 UTC(28m)
The Complete Pépin
Vegetable decorations glazing with aspic fluting mushrooms peeling apples and pears.
2025-12-26 19:41:24 +0000 UTC→2025-12-26 20:09:48 +0000 UTC(28m)
The Complete Pépin
Carving a chicken and turkey making stock and gravy handling wine and champagne.
2025-12-26 19:13:34 +0000 UTC→2025-12-26 19:41:24 +0000 UTC(27m)
The Complete Pépin
Preparing chicken for the grill boning and stuffing chicken trussing chicken.
2025-12-26 18:44:29 +0000 UTC→2025-12-26 19:13:34 +0000 UTC(29m)
The Complete Pépin
Trussing lamb preparing veal steaks breading veal preparing Wiener Schnitzel.
2025-12-26 18:16:42 +0000 UTC→2025-12-26 18:44:29 +0000 UTC(27m)
The Complete Pépin
Filleting sole and salmon rolling a paupiette preparing a gravlax serving a carpaccio.
2025-12-26 17:48:28 +0000 UTC→2025-12-26 18:16:42 +0000 UTC(28m)
The Complete Pépin
Shelling prawns and shrimp opening oysters and clams cleaning mussels mussel pilaf.
2025-12-26 17:20:09 +0000 UTC→2025-12-26 17:48:28 +0000 UTC(28m)
The French Chef
Stuffed braised breast of veal is a glorious dish for very important people.
2025-12-26 16:47:27 +0000 UTC→2025-12-26 17:20:09 +0000 UTC(32m)
The French Chef
Plain and fancy fish fillets, and variations on trout including Truite Meuniere.
2025-12-26 16:14:50 +0000 UTC→2025-12-26 16:47:27 +0000 UTC(32m)
The French Chef
Custard becomes an elegant dessert with fruits, nuts and a little French know-how.
2025-12-26 15:42:10 +0000 UTC→2025-12-26 16:14:50 +0000 UTC(32m)