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The sweetness and luxurious flavor of fresh vanilla beans combine beautifully with the smooth creaminess of ricotta cheese in this delightful dessert.
Learn how to transform stone fruits and honey into a simple, show-stopping dessert. Jamie uses peaches, nectarines, apricots, and plums, but you can use whatever fruits are in season. Serve up with luxurious vanilla ricotta and toasted hazelnuts.
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 shake up his Strawberry Jam Margarita – this easy herb-infused cocktail will impress your friends tonight.
Join Jamie Oliver and master his legendary Sunday roast – perfect beef, crispy potatoes, Yorkshire pudding, and rich gravy.
Join Jamie Oliver and master grilled & roasted stone fruit – perfect for summer desserts, breakfasts and entertaining guests.
Join Dario Cecchini and discover the legendary Italian butcher’s story, craft, philosophy, and secrets to perfect steak.
‘It’s rice pudding on steroids,’ Asma says about ki kheer, a traditional Indian rice pudding that uses Gulab (baby basmati rice), and jaggery (palm sugar), and is known for bringing good luck and fortune. Learn how to make this delicious spin on the classic dessert, which makes Asma think back on her fondest memories and happiest moments. Every bite brings Asma joy and will make you want to celebrate, too.
Sandesh is one of Bengal’s favorite desserts. There are many different types, but Asma likes to infuse it with saffron to give it a delicate floral flavor.
Erez teaches a simple, sweet, summery cake straight from his childhood. This quick confection is based on a batter of butter, flour, sour cream, and lemon zest, and topped with juicy fresh apricots that are roughly halved and dunked waist-deep in the batter.
An olive oil cake that’s both simple and sublime. All you need is olive oil, a splash of dessert wine, and an entire orange to make a cake that’s perfect for all reasons and all seasons.
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.
This crunchy watermelon Brûlée brings an element of surprise to this dish.
It’s hard to find a dessert in Argentina that doesn’t contain dulce de leche. Francis’s sous chef, Ricki Motta, teaches how to make this classic favorite that will sweeten up your life.
A simple dessert that only calls for 3 ingredients: Pears, salt, and dulce de leche. Francis cooks the pears in the infiernillo, also known as the little hell, an oven he made inspired by the Incan people who made stone versions high in the desert on the eastern slope of the Andes mountain range. “When you cook a pear like this, all of the humidity of the pear stays inside so it’s very, very delicious,” Francis explains adding that the slight amount of salt that remains on the outside pear skin will bring added interest and complexity.
“Desserts in Argentina are important. We love very sweet things.” Francis teaches how to make one of his favorite desserts: Burnt citrus fruits with a sugary crust. Learn how to make this refreshing dish and add it to your dessert repertoire. It may seem simple, but it’s loaded with supremely fresh and complex flavors and textures.
Caramelize granny smith apples right on a cast iron surface, then smother in Francis’s pancake batter, to recreate this Argentine favorite.
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.
An Argentine classic and Mallmann favorite, this dulce de leche stuffed pancake is the perfect dessert or weekend brunch staple. Use homemade dulce de leche, or the store bought variety – it’s up to you.
“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 chef Kwame Onwuachi as he takes you to Jamaica to discover the roots of his incredible Afro-Caribbean cuisine and personal culinary story.
Join Francis Mallmann and learn to make authentic homemade dulce de leche with his sous chef Ricki Motta. Sweet, rich perfection.
Join Asma Khan and discover her culinary journey through Kolkata’s vibrant markets and explore her authentic Bengali roots tonight.
Join Asma Khan and learn how to make authentic Gur Ki Kheer – a rich, creamy rice pudding with jaggery that’s naturally gluten-free.
Join Francis Mallmann and learn how to make his stunning Burnt Fruit with Cream – a simple yet elegant dessert that will wow your guests.
Join Francis Mallmann and learn how to make Salt-Crusted Pears with Dulce De Leche using only 3 ingredients tonight.
Join Francis Mallmann and learn to make his irresistible Dulce de Leche & Apple Pancakes – a sweet Argentine breakfast perfect for weekend mornings.
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 learn his silky French scrambled eggs technique. Transform your breakfast with this custard-like masterpiece.
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 discover her culinary journey from Italy to California in this inspiring story lesson.
Join Edward Lee and discover the roots of his Southern-Korean cuisine philosophy through his personal story and Kentucky journey.
Join chef Erez Komarovsky and master authentic Kibbeh Nayyeh tonight. Learn this Lebanese delicacy with hands-on guidance.
Join Chef Erez Komarovsky and create a rustic vineyard breakfast with wine, cheese, eggs and fresh bread at Shvo Winery.
Join Erez Komarovsky and learn how to make his Rustic Summer Cake with juicy apricots and bright lemon zest tonight.
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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