Family Minestrone Soup
AdultsCreativityFoodCookingWe've raided the archives for a cracking soup at this time of the year.
5 Things... Quick and Easy
AdultsCreativityFoodCookingWant some tasty and delicious food without having to spend long in the kitchen? Jamie has selected some of his favourite dishes from his book '5 Ingredients' to help you quickly rustle up some mouthwatering dishes.
Molly Makes Eggs Benedict for a Crowd | From the Test Kitchen | Bon Appetit
AdultsCreativityFoodCookingWe tackled every element of the classic eggs Benedict recipe to optimize it for a crowd. Poaching eggs in advance. A hollandaise that will stay luscious for hours. A tray of perfectly toasted, buttery muffins. Yep-it's all here. This recipe comes together in under an hour and much of it can be prepped in advance, leaving you free to entertain.
Kids Try 100 Years of the Most Expensive Foods | Bon Appetit
AdultsCreativityFoodHistory...In this episode of "Kids Try Food", the kids try 100 years of expensive foods. Let's see how kids eat and react to raw oysters, frog legs provençale, shrimp cocktail, lobster thermidor, beef wellington with Madeira truffle sauce, truffled tagliatelle with truffle butter and shaved truffles, caviar and egg, seared foie gras with cherry gastrique, Barclay prime wagyu cheesesteak with yellow label Veuve Clicquot, Manila Social Club 24K golden Cristal Ube donut.
The Milk-Industrial Complex: Why You Don't Need to Drink Milk
AdultsFoodHealthIndustryReaders of Aaron's blog know of his beef with the milk industrial complex. Why does milk, of all beverages, get a pass in our efforts to reduce everyone's caloric intake? Why is it encouraged, when all others are shunned? Is it because you need the calcium? Is it because it makes your bones stronger? Watch, and learn why the milk emperor has no clothes.
How to Make Pillowy, Delicious Ricotta Dumplings | From the Test Kitchen
AdultsCreativityFoodHow-toSenior Food Editor Andy Baraghani teaches us how to make these perfect, handmade ricotta dumplings paired with asparagus and green garlic. Once you get the hang of it, forming these dumplings is easy, but it may take a little practice at first.
Andy Makes Seafood Pasta | From the Test Kitchen
AdultsCreativityFoodHow-toIf you don't have a large enough pot to toss all the shellfish and pasta together, you can always transfer everything to the largest bowl or platter you have, or go old-school and just pour the sauce over the pasta at the table.
Swiss Supermarket's Christmas Ad
AdultsCreativityFilmFood...Explore the secret world of grocery store checkout scanners.
Chicken Breasts That Don't Suck | Basics with Babish
AdultsCreativityFoodHow-toChicken breasts: one of the most perplexing pieces of poultry for a new chef in the kitchen. Here's the Basics on how to make juicy, tender, flavorful, and crispy chicken breasts with a rich, lemony pan sauce.
Brad and Sean Evans Make Cast-Iron Pizza | It's Alive
AdultsCreativityFoodEntertainmentTest Kitchen manager, Brad Leone, is back for episode 19 of "It's Alive," and this time he's joined by Sean Evans, host of Hot Ones and Sean In The Wild from First We Feast. Brad teaches Sean the art of making pizza in a cast-iron skillet while being subjected to an abbreviated version of Sean's famous hot sauce challenge.
Andy Makes Ultra-Creamy Mashed Potatoes
AdultsCreativityFoodWe're ready to declare these the fluffiest, creamiest, and easiest mashed potatoes ever. Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins-great news for lazy cooks everywhere.