Cooking Videos

The judges share their thoughts on this exciting season in Las Vegas.

Learn to make guacamole that rivals that in the best Mexican restaurants.Author: Howcast Tags: FoodDrink food making preparing cooking guacamole Mexican dips party condiments Sauces Posted: 08 July 2009 Rating: 0.0 Votes: 0

Shot on location at the Jaguar Land Rover Lakeside dealership in Macomb Township , MI. Special Guest: Anthony Rubino

Shot on location at the Jaguar Land Rover Lakeside dealership in Macomb Township , MI. Special Guest: Paul Meli

Pastry Chef David Charmichael, from Gilt in New York City, makes Strawberry Pavlova with Passion Fruit Spuma. Lee Ann Erlbaum of Under the Icing in Lafayette Hill, Pennsylvania joins host Tinamarie to learn his techniques.

She has a cookbook. Hey, here is a whole other reason to be beat up on Kate Gosselin.  Actually, that is NOT my intention but merely to poke holes in celebs turned chefs. Now, chefs turned celebrities? Well, that s for another blog. Share

ReMARKable Palate #203: Local and not-so-local Foods with Julia Della Croce Today’s show is a revisiting of a conversation I had exactly a year ago with Julia Della Croce, one of the pre-eminent authorities on Italian food. Julia has written 11 cookbooks, each focusing on regional Italian cookery. When we spoke a year ago, we discussed the local food movement and what it means for food in America, and it’s interesting how much has changed in a year, with people embracing the idea of intentional food choices, and improving the quality of food we feed our children in schools. Here’s that conversation again. Theme Song: Go Fish , by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

Wondering how to make biscuits? How about how to make southern biscuits? Today we make biscuits with southern food fans Rachel Wharton of Edible Brooklyn & Manhattan, & Charlie Shaw, southerners who both love making biscuits. www.gardenfork.tv Distributed by Tubemogul.

Author: NewsInfusion Added: Tue, 07 Jul 2009 13:52:40 -0800 Duration: 0For more info visit www.newsinfusion.com According to a recent survey, more women than ever plan on grilling this summer, but they are still less likely than men to say they feel confident about their grilling skills. None of this surprises celebrity chef Rick Bayless who says that not only are men more confident barbecuers than women, but they are more likely to brag about their grilling prowess to anyone who will listen! But not this summer, says Bayless who wants to give women their turn in front of the flame! Bayless, whose book with his now seventeen-year-old daughter Rick and Lanies Excellent Kitchen Adventures was nominated for a James Beard Award, says that men dominating the grill is a peculiarity to our country alone. In countries like Mexico and the Philippines, its the girls who get to hold the grilling tongs. In satellite interviews on May 19, Bayless provided viewers with super hot grilling tips and tricks that will turn them into backyard BBQ pros!

As promised, here is part 2 to the heavenly corn custard video recipe I just posted. This sexy seafood concoction is a slightly more refined take on the southern classic, shrimp and grits. Grits has yet to find its way into my repertoire. I've made it maybe twice in 30 years of cooking. I don’t even remember if I like it, but I like polenta, and every time I see someone on TV making, or eating shrimp and grits, I think to myself, "that looks great, I really should make that." Whatever the inspiration, this subtly sweet, fairly fiery shrimp ragu poured over the light, creamy custard was a magnificent combination. The firm spicy shrimp and the soft, sweet corn not only complimented each other, they pushed each other to places neither could have reached alone. This would make a fantastic first course for any summer dinner, and it's certainly rich enough to be enjoyed as a entrée. You can also pour this over rice or noodles with complete confidence. Enjoy! Ingredients: 1/2 pound raw shrimp, peeled and deveined, shells reserved 1 cups water 1 bay leaf 1 tbsp brown sugar 1/4 cup ketchup 1/2 lemon, juiced 1/2 tsp chipotle pepper 1/2 tsp smoked paprika 1 clove garlic, minced very fine salt to taste cayenne to taste, optional 1 tbsp olive oil 1 tbsp minced chives 1 tbsp cold unsalted butter

Author: happyfatties Added: Tue, 07 Jul 2009 13:52:40 -0800 Duration: 0Nick Benut shares his delicious recipe for re-microwaved beans. http://www.happyfatties.com

On May 7, 2009, Cecilia Hae-Jin Lee, author of Eating Korean: From Barbecue to Kimchi, Recipes from my Home, visited The Korea Society to speak about about her latest cookbook, Quick & Easy Korean Cooking (Chronicle Books). Lee is also the author of several travel guides and her writing has been featured in Food and Wine, Eating Well, the Los Angeles Times, the Washington Post, the Whole Life Times, the Asian Pacific American Journal, and Korean Culture magazine.

A complete guide for how to cook the perfect Puke and Pita Author: youtube

Cooking with the Rock and Roll Geek This time Butler makes Italian Sunday Gravy Recipe at http://www.rockandrollgeek.com