cooking

SOMEWHERE SOUTH
Dumpling Dilemma

SOMEWHERE SOUTH: Dumpling Dilemma

 

Accompany Vivian on a trip to the Mississippi Delta and farther south to learn that not all dumplings are the same. But whether filled with minced meat, chopped veggies or nothing at all, they stretch our ingredients and our imaginations.

 

 

 

JULIA CHILD:
Best Bites

 

Celebrate the first lady of cooking with Martha Stewart, Jacques Pepin, Vivian Howard, Marcus Samuelsson, Jose Andres, Eric Ripert, Rick Bayless and more. Chefs and celebrities share personal insights as they screen Julia’s most-beloved episodes.

 

 

 

CHRISTOPHER KIMBALL’S MILK STREET TELEVISION
The New Australia

CHRISTOPHER KIMBALL'S MILK STREET TELEVISION: The New Australia

 

This episode is all about the ‘new’ Australia. With heavy influence from the flavors of Asia, Milk Street Cook Matthew Card prepares Miso-Gochujang Pulled Pork. Christopher Kimball then teaches us how to make a Milk Street pantry staple, Miso-Ginger Dressing. Lastly, Milk Street Cook Erika Bruce makes Roasted Cauliflower with Miso Glaze, a warm and rich way to upgrade weeknight veggies.

 

 

 

MOVEABLE FEAST WITH FINE COOKING
On the Road in Louisville, Kentucky

MOVEABLE FEAST WITH FINE COOKING: On the Road in Louisville, Kentucky

 

Host Pete Evans joins top chefs Antony Lamas and Daniel Wright at Ambrosia Farm outside Louisville, Kentucky, for a bourbon-themed dinner. Moveable Feast with Fine Cooking takes you up close to meet the grazing buffalo on Woodland Farm, a 1000-acre farm with historic roots and a sustainable vision that features the American buffalo. Next, the chefs join master distiller Chris Morris at Woodford Reserve to learn how the bourbon that has been a historic Kentucky product for 140 years is made and to pack a few bottles for the night’s feast. In the kitchen, Anthony makes a main dish of grilled buffalo skirt steak with ramp chimichurri, while Daniel demonstrates how to cook a smoked, barbecued beef brisket and short ribs with bourbon and cider. It’s a bluegrass, bison, and bourbon-soaked feast.

 

 

 

THE GREAT BRITISH BAKING SHOW
Cake

 

Follow the trials and tribulations of passionate amateur bakers whose goal is to be named the U.K.’s best. Each week, the bakers tackle a different skill, the difficulty of which increases as the competition unfolds. Mary Berry, a leading cookbook writer, and Paul Hollywood, a top artisan baker, serve as judges. Together with hosts and comic foils Sue Perkins and Mel Giedroyc, Berry and Hollywood search for the country’s best amateur baker by testing the competitors’ skills on cakes, breads, pastries and desserts, crowning a winner after 10 weeks of competition.

 

Cake
Follow 12 amateur bakers as they enter the competition tent for their first hurdle: cake. The Signature Bake requires a Swiss roll, a seemingly simple task fraught with risks. For the Technical Bake, bakers must duplicate Mary Berry’s classic cherry cake, to Berry’s exacting standard. In the Showstopper Bake, the competitors tackle classic British cakes – 36 of them – in perfect miniature.

 

 

THE GREAT BRITISH BAKING SHOW
Biscuits

 

Follow the trials and tribulations of passionate amateur bakers whose goal is to be named the U.K.’s best. Each week, the bakers tackle a different skill, the difficulty of which increases as the competition unfolds. Mary Berry, a leading cookbook writer, and Paul Hollywood, a top artisan baker, serve as judges. Together with hosts and comic foils Sue Perkins and Mel Giedroyc, Berry and Hollywood search for the country’s best amateur baker by testing the competitors’ skills on cakes, breads, pastries and desserts, crowning a winner after 10 weeks of competition.

 

 
Biscuits
One week down and 11 amateur bakers remain. Let the biscuit baking begin. The Signature challenge is to create biscuits that go well with a cheese course. For the Technical, the bakers must follow Mary’s basic instructions for her Florentines recipe. In the Showstopper, bakers are tasked with creating three-dimensional “biscuit scenes.”

 

 

THE MIND OF A CHEF
France

 

Journey into Chef Magnus Nilsson’s meticulously planned and executed kitchen at Fäviken for a look at what it takes to run, manage and maintain standards at what some say is the most creative and surprising restaurant on the planet. Chef Nilsson explores how his early cooking experience influenced him to focus on local ingredients in his homeland, Sweden, and nearby Norway. He shows how to make the most of ingredients at their freshest and preserve them in creative ways, and examines traditional Nordic culinary techniques in the Faroe Islands.

 

France
As a young cook, Magnus Nilsson was living in France and looking for a job. He eventually convinced Paris chef Pascal Barbot of l’Astrance to give him a chance. Once there, Magnus was introduced to new techniques and flavors, but the most valuable lesson he learned was how to care for ingredients. In this episode he remembers his time in France and visits with the people and places that had a profound impact on his cooking philosophy.

 

 

MIND OF A CHEF
Spring

 

Journey into Chef Magnus Nilsson’s meticulously planned and executed kitchen at Fäviken for a look at what it takes to run, manage and maintain standards at what some say is the most creative and surprising restaurant on the planet. Chef Nilsson explores how his early cooking experience influenced him to focus on local ingredients in his homeland, Sweden, and nearby Norway. He shows how to make the most of ingredients at their freshest and preserve them in creative ways, and examines traditional Nordic culinary techniques in the Faroe Islands.

 

 

MIND OF A CHEF
Winter

 

Journey into Chef Magnus Nilsson’s meticulously planned and executed kitchen at Fäviken for a look at what it takes to run, manage and maintain standards at what some say is the most creative and surprising restaurant on the planet. Chef Nilsson explores how his early cooking experience influenced him to focus on local ingredients in his homeland, Sweden, and nearby Norway. He shows how to make the most of ingredients at their freshest and preserve them in creative ways, and examines traditional Nordic culinary techniques in the Faroe Islands. 

 

 

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