Connect. Create. Inspire.
Connect. Create. Inspire.
It is only by using the correct recipe and the right cooking techniques that you will be able to make this sauce at home. The Bearnaise sauce is an absolute classic in French cuisine and is usually served in French brasserie and restaurants when ordering grilled Meats or Fish. as this being a very old […] More
Steve Cooks chicken cordon bleu with a Creamy Parsley Sauce Music Composed & Performed by Steven Dolby More
In this video, we’ll explore how to season steak experiment using salt and applying at different times – 1 min, 1 hour, and 1 DAY before cooking. The results were surprising! More
This chicken francese recipe has reached over 200 million views on Facebook and I kid you not. It’s by far my most popular recipe. Let me know what you think. Click below for recipe. I believe Chicken Francaise, also known as Francese, was created in America by Italian immigrants. As with numerous Italian chicken dishes, […] More
Learn how to make a Demi-Glace recipe! More
RIP dear Antonio. You will be truly missed. X The legendary Antonio Carluccio finally makes his debut on Food Tube! We are honoured to have this incredible chef, author, restauranteur and old friend of Gennaro Contaldo share with us – and you – his authentic Italian carbonara recipe. So simple. So tasty. What’s your favourite […] More
Chef David Kinch recreates one of the dishes that informed all of his cooking today, Alain Passard’s Arpege Egg. PBS series The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. In season four, join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of […] More
Looking to brush up on a specific skill? We’ve got you covered: 1:50 – How to Position Your Hands 5:33 – How to Use a Chef’s Knife 8:29 – How to Use a Paring Knife 13:24 – How to Supreme Citrus 15:40 – How to Slice a Baguette 16:46 – How to Dice An Onion […] More
In this episode of Handcrafted (fka Beautiful Butchery), the Pastaio of Eataly Flatiron, Luca D’Onofrio, shows Bon Appétit how to turn four types of pasta dough — egg pasta dough, spinach pasta dough, cuttlefish squid ink pasta dough, and semolina pasta dough — into beautiful, handmade pasta shapes. Semolina pasta is a southern Italy specialty. […] More
This short video covers some of the historical relevance of the great chef Auguste Escoffier and his impact on the modern kitchen. Also highlighted are the culinary schools that bear his name: Auguste Escoffier School of Culinary Arts More
To call this classic sauce base “kitchen gold” would be to overly flatter gold. Thanks to Squarespace for sponsoring this video! ****RECIPE**** 8-10 pounds chicken wings 5-7 pounds beef shank and/or oxtail 4 red onions, peeled and cut in half 2-4 tablespoons tomato paste oil water ice cubes Preheat oven to 400 F / 200 […] More
Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in physics and engineering, and vice versa. The recording of these lectures was supported by the Harvard MRSEC program of the National Science Foundation under award DMR-1420570 MRSEC More
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The Chef Circle