Tag: Cooking (Interest)

No-Bake Chocolate Coconut Marshmallow Oatmeal Cookies with Jill

Hi, welcome to Sweet Art Made Simple I’m Jill Sometimes you want to find a recipe that is no-bake It has been very hot where I live I needed to bring cookies for my choir practice I found this easy and delicious no bake cookie recipe The women in my choir loved these cookies It’s…

Read MoreView 8 Comments

Dry and Wet Aged Steaks At New York’s Most Famous Steakhouse — The Meat Show

– The Meat Show’s coming to you from New York City, we are in front of Delmonico’s, America’s oldest restaurant. Also America’s oldest steak house. The chef here, Billy Oliva, called me up, he said he’s got something special planned, because they’re coming up on their 180th anniversary, so let’s go inside and find out…

Read MoreView 100 Comments

Beth’s No-Bake Chocolate Cheesecake Mousse Recipe

– Hey guys. So spring is the season for weddings. And today I’m coming together with a few of my favorite channels, in the Kin Community for a bridal registry collaboration. So what does that mean? Well, we thought it would be fun to get together and show our favorite items to put on a…

Read MoreView 90 Comments

Avocado-Baked Egg Recipe

– I’m Jerry and you’re watching Cooking Stoned. Sliced and pit the avocado. Scoop out some of the flesh to make way for the egg. Squeeze the avocado halves into a baking dish so they do not fall over. Add the eggs and some salt and pepper. Bake them for 20 minutes at 425 degrees….

Read MoreView 14 Comments

Fresh Prawn Rolls – Gordon Ramsay

Read MoreView 100 Comments

Joanne Chang: The Science of Sugar

MICHAEL BRENNER: Welcome to the second lecture in our series on Science and Cooking, and we’re delighted today to have Joanne Chang. This week the topic is phase transitions. Now phase transitions is what happens, like when you boil water– you know that when you heat water, it goes from being a normal temperature, to…

Read MoreComment

Beigel Bake’s Salt Beef is the Katz’s Pastrami of London — Dining on a Dime

– I’m walking down Brick Lane in the Bethnal Green neighborhood of London. I’ve been told that while I’m here I have to try beigels or bagels, the traditional Jewish bread product that originated in Poland and Eastern Europe. We’re heading to Beigel Bake, which is one of two prominent beigel places on this road,…

Read MoreView 100 Comments

Baked Beans – 18th Century Cooking Series at Jas Townsend and Son

Today we’re going to bake beans. Beans were a common fare in the 18th century both for regular folks and part of the soldier’s rations. We’re going to bake beans in the oven today then we’re going to bake beans buried in a pit. It was common practice in New England for the village baker…

Read MoreView 100 Comments

How to Make Garlic Butter Pork Tenderloin | The Stay At Home Chef

Today on The Stay At Home Chef I’m showing you how to make Garlic Butter Pork Tenderloin This pork tenderloin is super simple but it’s incredibly delicious! To start, you’ll need 2 pork tenderloins which should be about two pounds Then we’re going to take some salt and season our loins with a little bit…

Read MoreComment


Howdy folks welcome to my virgin kitchen it is Barry here on todays video I am being taught how to make a delicious roast pumpkin and welsh rarebit frittata it looks amazing, give it a go, good times. So the other day I was offered the chance to visit the Bodnant Welsh food cookery school…

Read MoreView 61 Comments