Category: Takeaways

Transport yourself to the Caribbean and make Kwame and Jewel’s favorite rum-based libation.

Discover how to properly sear, braise, and stew oxtails, just don’t crowd the pan.

Soak dried beans overnight for tender, never tough, skins. Simmer with aromatics for extra flavor. The result? A plump bean bursting from It’s skin.

Learn Kwame’s secrets to making the sumptuous and savory Jamaican classic.

Infuse with the foundational flavors of Jamaican cookery: allspice berries, thyme, scallions, and Scotch bonnet chiles.

Stew red and pigeon peas on a low heat with salted meat to develop and layer rich flavors of this smokey and unctuous broth.

Make a huge pot of this ‘magic liquid’ for the whole family to taste the love.

Build a sweet and tangy barbecue sauce, perfect for jerk chicken and so much more.

Impart flavor in every nook and cranny of the fish with all-purpose seasoning and marinating.

Make Jamaica’s most famous dish, known for It’s intense depth of smokiness, heat, spice, and flavor.

A staple of the Caribbean, Ackee is a fruit with vegetable like qualities. Learn how to handle, prep and cook it fresh – or from a can.

Prepare a deeply flavorful pickled dressing that brings acidity and spice to the fried fish.

These tasty and spicy shrimp bites are great as a crowd-pleasing appetizer, side, or snack.

Once you make this chicken marinade, you’ll want to use it for all of your dishes.

Kwame breaks down how to shallow fry fish so that it comes out perfectly crispy every time.

Kwame teaches how to make reminds him of comfort and heritage. “This Jamaica’s pride on a plate,” Kwame says.

Master this addictive spicy pepper shrimp sauce that’s so good, you’ll want to make again and again.

The beating heart of Jamaican cuisine. Serve this nourishing island braise with potatoes.

Make Kwame’s GBD potatoes with green seasoning, a recipe you’ll need in your cooking repertoire.

Maintain a positive attitude in the kitchen and connect with your cooking in a mindful way.

Looking for the secret of how to get your food to taste better than everyone else’s? Kwame shows you how with his stock recipes.

Your patty dough will come out golden and ultra flaky, mostly thanks to the chilled butter cubes.

Stuff the quintessential hand-held Jamaican pie with jerk paste, all-purpose seasoning, and curry powder.

Knead, fold, and bake fluffy, buttery coco bread, which uses coconut milk to impart a tropical flavor.

Kwame breaks down how he makes stocks — and how they are the building blocks of flavor and cuisine.

Douse every inch of the oxtails in this aromatic marinade highlighting fundamental every day Jamaican ingredients.

Did you know replacing stock for water will be a total game changer for your cooking? Once you start using stock, you’ll never go back.

Kwame marinates goat for 24 hours in curry powder, marination, garlic, ginger, and all purpose seasoning. you’ll need some time, but it’s well worth it.

Learn how to quickly sauté shrimp in just a few minutes for this vibrant dish that transcends It’s simple ingredients.

Learn how to make paneer, India’s fresh cheese, at home.

Size matters. Cut celery and green onions on the bias for a more elegant shape. Cut across for a more rustic, ordinary shape.

Make a well of flour and crack eggs inside with olive oil. Watch closely and you’ll make pasta just like an Italian nonna.

Learn the right ratio to make the most wonderful tagliatelle. All you’ll need is flour, salt, olive oil, and eggs.

Join Nancy inside her favorite kitchen in Panicale, Italy where she learns to make traditional tagliatelle from the world’s foremost pasta authorities: two Italian nonnas!

Make a basil pesto using the freshest herbs possible. Pound pine nuts, lemon zest, parm, and basil with a mortar and pestle.

Learn how to prepare for a dinner party like creating checklists and setting deadlines. The hostest with the most will teach you all her tricks.

Peel, chop, sautée, and caramelize an extraordinary amount of apples. Pack it all in a delicious pie.

Make a cascade of contorni that highlights the season’s freshest ingredients including: roasted tomatoes; cauliflower; baked cabbage; and onions with sage and vinegar.

Learn the virtue of patience and waiting when baking because sometimes a great product takes time to make.

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.

Quarter onions and slice through the root so it stays intact. Even slices not only look better, it will prevent uneven cooking, too.

Put a creative spin on the Italian classic by roasting the entire dish in the oven to achieve a richer, more deeply caramelized flavor profile.

Learn cooking fundamentals like how to sear and caramelize. Apply this technique to all sorts of vegetables.

Travel to Kwame’s home in Jamaica as you take a culinary adventure to uncover his story

Go on an inspiring journey to the chefs home and city, to uncover their influences and get inspired to start cooking

Discover the stories behind the chef and his food as you immerse yourself in the chef’s backstory before diving into the lessons

Travel to Asma’s home in Kolkata as you take a culinary adventure to uncover his story

Go on an inspiring journey to the chefs home and city, to uncover their influences and get inspired to start cooking

Discover the stories behind the chef and his food as you immerse yourself in the chef’s backstory before diving into the lessons

Make eggs extra indulgent and load them with two of life’s gifts: pork and fried shoestring potatoes. 

Travel to Francis’s home in Patagonia as you take a culinary adventure to uncover his story

Go on an inspiring journey to the chefs home and city, to uncover their influences and get inspired to start cooking

Travel to Erez’s home in Israel as you take a culinary adventure to uncover his story

Discover the stories behind the chef and her food as you immerse yourself in the chef’s backstory before diving into the lessons

Go on an inspiring journey to the chefs home and city, to uncover their influences and get inspired to start cooking

Discover the stories behind the chef and his food as you immerse yourself in the chef’s backstory before diving into the lessons

Travel to Dario’s shop in Panzano as you take a culinary adventure to uncover his story

Go on an inspiring journey to the chefs home and city, to uncover their influences and get inspired to start cooking

Discover the stories behind the chef and his food as you immerse yourself in the chef’s backstory before diving into the lessons

Travel to Nancy’s homes in California and Panicale as you take a culinary adventure to uncover his story

Go on an inspiring journey to the chefs home and city, to uncover their influences and get inspired to start cooking

Discover the stories behind the chef and her food as you immerse yourself in the chef’s backstory before diving into the lessons

Travel to Edward’s home in Louisville as you take a culinary adventure to uncover his story

Go on an inspiring journey to the chefs home and city, to uncover their influences and get inspired to start cooking

Discover the stories behind the chef and his food as you immerse yourself in a cinematic journey to uncover the chef’s backstory before diving into the lessons

Repurposing leftovers is a great skill. Learn how to turn leftover country ham into a flavor-packed salt. 

Seasoned butter is one of the most versatile things to keep on hand, especially when seasoned with Korean barbecue flavors. 

Stuff this delectable Bengali-style spiced cauliflower, potato, and peanut mash inside your samosas, or prepare it as a scrumptious side dish. 

Transform how you make eggplant dip and char the eggplant directly in the flame for a smokey – not burnt – flavor. 

Infuse saffron in milk and bring sweet, floral, and earthy flavors to the traditional dessert.

Use this julienne peeler that will be a total game changer. Quickly and easily peel green papaya in perfect julienne strips.

Sweetbreads are grilled low and slow until the texture becomes crunchy on the outside and tender within.

Feed your family Bengali-style boiled rice, one of the healthiest ways to eat rice.

There are many different types of sandesh, but Asma likes to infuse it with saffron to attain a nuanced floral complexity.

Want to know why this tortilla is better than the rest? It calls for three different types of onions, cooked with the potatoes in olive oil until soft and sweet.

Learn the technique for fillet a trout. Detach the flesh from the bones while keeping the fish intact.

Emulate grilling the Mallmann way and attempt his signature hang-roasting technique over an open fire.

Put a spin on potato salad by dressing it in a tangy mustard vinaigrette. Also great on salad or grilled vegetables.

Slow cook carrots in cream for the ultimate sweet honey-like texture. You’ve never tasted carrots quite like these.

Join Francis on a nature walk. Whip up a no-fuss Gaucho inspired lunch: skirt steak and burnt bread sandwich.

Infuse oil with masala spices like cassia bark, cloves, cardamom pods, bay leaves. Wait for the clove to pop and you’ll know your oil is ready.

Follow Asma’s tips and your rice will never be mushy again. Learn the simplest cooking method and traditional presentation of basmati rice.

This Version of chupín, a fish stew found near lagoons, rivers, and fishermen’s towns, features fresh Patagonian trout.

Become a cheesemaker at home and learn how to make fresh cheese with just two everyday ingredients you probably already have in your kitchen. 

A Spanish-themed egg dish that is perfect for Sunday brunch, weekday lunch, or if you’re cooking for a crowd.

Bake the trout inside a salt crust for a wonderful flaky texture. Serve just with olive oil and salt to respect the pure fish flavor.

What’s better than homemade flatbread? Bread fried in ghee, or clarified butter. It’s buttery, it’s crispy, it’s flakey, it’s delicious. 

Uncover the technique of charring citrus and taste how the inherent flavor of the fruit is amplified in each bite.

Listen closely as Asma reveals her secret tips on making the ultimate homemade garam masala spice blend.