cooking

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. 

 

 

THE MIND OF A CHEF
Bourbon

 

Chef Edward Lee embarks on adventures that take him out of the kitchen and into the depths of what moves and motivates him — seeking the history of what it means to be a chef, the key to making a perfect bourbon, the call of that culinary siren, the American South. One part Southern soul, one part Asian spice and one part New York attitude, Lee is a Korean American who grew up in Brooklyn, trained in NYC kitchens and has spent the better part of a decade honing his vision at 610 Magnolia Restaurant in Louisville, Kentucky.

 

 

Bourbon
What makes bourbon the classic American spirit, and why is it so closely associated with Kentucky? Ed and his band of merry men and women, including whiskey patriarch Julian Van Winkle, Matt Jamie from Bourbon and Barrel Foods, Chef Paul Qui and special guest and bourbon lover Aisha Tyler, set out to distill this prized and often misunderstood liquor down to its many parts and enjoy it both in the glass and on the plate.

 

 

 

THE MIND OF A CHEF
Impermanence

 

Chef Edward Lee embarks on adventures that take him out of the kitchen and into the depths of what moves and motivates him — seeking the history of what it means to be a chef, the key to making a perfect bourbon, the call of that culinary siren, the American South. One part Southern soul, one part Asian spice and one part New York attitude, Lee is a Korean American who grew up in Brooklyn, trained in NYC kitchens and has spent the better part of a decade honing his vision at 610 Magnolia Restaurant in Louisville, Kentucky.

 

Impermanence:
Ed dissects the evolution of a dish and the public’s changing tastes. He tries his hand at cooking alternative meats (like alligator); enjoys a recipe that has stood the test of time, Maw Maw’s Ravioli from Hog & Hominy’s Andrew Ticer and Michael Hudman; and creates a quickly disappearing dim sum dish with Stuart Brioza, as he looks toward the future of food.