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Is there a better way to eat steak than under a melty layer of Korean kalbi butter? An easy and delicious way to elevate your steak. Edward also explains how to check for doneness, manipulate the fire, and accomplish a smoky taste.
Everything you need to know to make the ultimate salad! With Jamie’s guidance, you’ll learn the principles of building crunchy, delicious, and satisfying salads. Discover new ways to combine vegetables, fruits, greens, proteins, cheese, herbs, and toppings, all to achieve true salad greatness.
Join Jamie Oliver as he shares his top cooking secrets and inspiration behind his iconic recipes in this essential class introduction.
Join Jamie Oliver and discover his inspiring journey from humble beginnings to global chef and healthy eating advocate.
Join Jamie Oliver and master his Chicken & Leek Pie with Mash – learn pastry skills, poaching, and gravy techniques tonight.
Join Jamie Oliver and shake up his Strawberry Jam Margarita – this easy herb-infused cocktail will impress your friends tonight.
Join Jamie Oliver and learn how to fillet and prep fish like a pro for perfect homemade seafood dishes tonight.
Join Jamie Oliver and master grilled & roasted stone fruit – perfect for summer desserts, breakfasts and entertaining guests.
A citrus vinaigrette that will pep up your greens.
Your new go-to vinaigrette you’ll want to memorize. The roasted garlic gives it a delicious and robust flavor.
Learn how to properly season and sear a piece of fish. Even better, Nancy will show you precisely when to flip the fish for that perfectly crispy skin.
Feel at home with this comforting apple pie recipe. Each pie bursts with a heaping cupful of sautéed apples. Nancy loves to top each pie with a big mound of vanilla gelato, and so should you.
Bring some flavor and texture to cauliflower with this roasted recipe topped with creme fraiche. Roasting the cauliflower will bring out its sweetness.
Oven-roasted grapes are an elegant addition to any cheese plate. Transform grapes into an eye-catching accompaniment. Roasting the grapes in the oven will also bring a rich depth of sweetness.
Learn how to coax the best texture and flavor out of earthy butter potatoes by first confit-ing them in oil, butter, garlic cloves, fresh rosemary and sage.
Get a glimpse into Nancy’s quirky culinary world when she busts out a flea market coffee grinder to make her spice rub.
Have you ever tried fried parsley? It brings excellent herby flavor to a classic Caesar.
Embrace the anchovy and learn how to make the most delicious restaurant-quality Caesar dressing.
Learn how to sear steak to perfection and make Nancy’s famous Chi Spacca pepper steak.
Join Nancy with Chi Spacca’s executive chef, Ryan, as they both share the techniques, secrets, and inspiration behind their dramatic and famous Chi Spacca Pepper Steak: a special pepper-crusted steak served with bacon and charred scallions.
Join Nancy with Chi Spacca’s executive chef, Ryan, as they both share the techniques, secrets, and inspiration behind their dramatic and famous Chi Spacca Pepper Steak: a special pepper-crusted steak served with bacon and charred scallions.
This crunchy watermelon Brûlée brings an element of surprise to this dish.
Make the best buttered popcorn imaginable.
Edward explores the complexity of watermelon with this whimsical salad. Simple techniques like stove-popping buttery popcorn, boiling and frying peanuts, and creating a crunchy Brûlée top make up this surprising plate.
Learn how to make quail with perfect cross-hatched char marks, simmer homemade barbecue sauce with surprising ingredients, and prepare homemade quick pickles. Edward’s grilling techniques can be applied to other proteins.
Join Edward and Ben, home chef and community leader, as they throw a fun backyard barbecue for their friends and family. Learn Ben’s special brine, how to handle a variety of meats and vegetables on the grill, including Tomahawk pork chops, asparagus, and sweet potatoes.
For the dreamiest grilled sweet potatoes — with creamy insides and very crispy outsides — follow this recipe.
Make your barbecue better with this easy to make brine.
Learn how to make quail with perfect cross-hatched char marks, simmer homemade barbecue sauce with surprising ingredients, and prepare homemade quick pickles. Edward’s grilling techniques can be applied to other proteins.
Don’t throw away watermelon rinds because you can pickle that! There’s nothing better in the summer than an ultra fresh watermelon, that’s why Edward likes to save the rinds, pickle it, and bring acidity and crunch to barbecue dishes.
This is an essential item to have on hand in your pantry. Ingredients marinate in a jar for a month and bring tons of complexity to any dish.
Seafood lovers, take note. Learning how to shuck an oyster is an essential skill. Watch this and you’ll never have any shucking doubts again.
This isn’t your typical brown butter. The tantalizing bourbon and butter aromas will make you want to cook this dish again and again.
This comfort-worthy, flavor-bursting dish brings together four unique flavors and textures including oysters, bourbon brown butter, creamy grits, and hot vinegar.
Edward revisits the Southern classic dish of shrimp and grits with his own unique take that combines his love of bourbon and oysters.
Turn simple rice into a showstopper. Simmer rice in coconut milk for a rich and sweet complexity.
Let braised chicken drumsticks come to the rescue with this wonderful weeknight recipe. Bring excitement to your family dinner and make it faster, easier, and tastier.
Recreate Edward’s favorite childhood sandwich. The restaurant-style reinterpretation with seared Japanese eggplant and mushroom elevates the classic dish, adding roasted garlic to enhance the mayo.
Roasting garlic in aluminum foil on the grill is the best way to roast garlic. It’s perfect to enhance the flavor of any dish.
Edward teaches how to utilize one of his signature flavors: Burnt. Discover the gentle balance of burning without charring, as you learn how to master the Maillard reaction and release deliciousness from the simplest ingredients. Recreate Edward’s his favorite childhood sandwich and learn how to sear and caramelize as you elevate the gentle flavors of eggplant, mushroom and bologna, along with roasting garlic to enhance mayonnaise.
It’s always important to repurpose leftovers, that’s why yesterday’s ham is wonderful when turned into ham salt. Learn how to freeze ham, grate on micro plane, then toast in oven until dried. The result? Tons of added flavor.
There’s no better way to stay cozy than with a fatty and elegant meat stock. Boil beef bones with aromatics for hours for a bold broth.
Follow these simple steps and your buttermilk fried chicken will come out perfectly juicy on the inside and crispy on the outside.
Make the best pancake batter using Francis’s simple recipe. Add dulce de leche, granny smith apples, or enjoy them plain – your weekend brunches will never be the same.
“It’s tempting. It’s full of desire. And they’re both very sweet.” – Francis Mallmann. In Argentina, panqueques are generally thin crepes and served as dessert with dollops of dulce de leche. Francis teaches how to make two different panqueque desserts on the plancha that make him “very happy”: Dulce de Leche Pancakes and Granny Smith Apple Pancakes. While Francis serves this for dessert, you can mix things up and surprise your family with a deliciously sweet panqueque breakfast.
Join Edward Lee and learn how to make his Peanut Braised Chicken with Carolina Rice – a perfect blend of Southern comfort and bold flavors.
Join chef Kwame Onwuachi as he takes you to Jamaica to discover the roots of his incredible Afro-Caribbean cuisine and personal culinary story.
Join Kwame Onwuachi and master authentic Jamaican beef patties with soft coco bread – bold Caribbean flavors made easy.
Join Chef Kwame Onwuachi and master bold Jamaican marinades for brown stew chicken, oxtails, and curried goat tonight.
Join Kwame Onwuachi and learn how to make rich chicken, vegetable & shrimp stocks that will transform your soups, stews and sauces.
Join Asma Khan and discover her culinary journey through Kolkata’s vibrant markets and explore her authentic Bengali roots tonight.
Join Francis Mallmann and learn how to make his crispy, golden Eggplant Milanesa – a vegetarian masterpiece that’s pure comfort on a plate.
Join Francis Mallmann and master perfect fried and scrambled eggs with his proven Argentine techniques tonight.
Join Francis Mallmann and master his fire-roasted chicken with vegetables using slow-roasting and rescoldo techniques tonight.
Join Francis Mallmann and discover his passionate journey with open-fire cooking in Patagonia. Learn his roots, philosophy, and culinary story.
Join Nancy Silverton and learn how to bake Mom’s Apple Pie with sautéed apples and vanilla gelato tonight.
Join Nancy Silverton and master Italian contorni – roasted tomatoes, cauliflower, cabbage, and onions to elevate your dinners tonight.
Join Nancy Silverton and master her Spiced Lamb Riblets with unique spice rub tips for your next standout dinner party.
Join Nancy Silverton and learn how to make her roasted potatoes with bagna cauda – crispy, savory and perfect for any table.
Join Nancy Silverton and learn how to craft Ocean Trout with Castelfranco & Arugula – fresh, elegant and restaurant-quality.
Join Nancy Silverton and learn to make her elevated Caesar salad with fried parsley, orange zest, and bagna cauda croutons tonight.
Join Nancy Silverton and learn how to make Chi Spacca Pepper Steak with bacon and charred scallions – restaurant-quality results at home.
Join Nancy Silverton and bring Osteria Mozza’s famous mozzarella bar to your table with four flavorful condiments and Fett’unta tonight.
Join Nancy Silverton and discover her culinary journey from Italy to California in this inspiring story lesson.
Join Edward Lee as he reveals Ben’s special brine and master grilling techniques for the ultimate backyard barbecue experience tonight.
Join Edward Lee and master his Peanut & Popcorn Watermelon Brûlée – a stunning summer salad with caramelized crunch that will wow your guests.
Join chef Edward Lee and master grilled quail with his signature banana barbecue mop and quick pickles tonight.
Join Edward Lee and master his Eggplant, Bologna & Mushroom Burnt Toast with bold burnt flavors technique for unforgettable results.
Join Edward Lee and master his Braised Tofu & Radish with Ham Salt – a perfect blend of comfort and flavor for any dinner table.
Join Edward Lee and master his Steamed Fish with Miso Hollandaise – a fusion masterpiece that transforms simple fish into restaurant-quality elegance.
Join Edward Lee and discover the roots of his Southern-Korean cuisine philosophy through his personal story and Kentucky journey.
Join Edward Lee and master crispy fried chicken with spicy gochujang sauce and fresh Asian pear slaw tonight.
Join chef Erez Komarovsky and learn his vibrant Harissa Chicken with Tomato & Peach Salad – perfect for summer grilling and fresh dining.
Join chef Erez Komarovsky and discover his culinary journey through markets, farms, and modern Middle Eastern cuisine in this immersive story lesson.
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