Daisy's son Marc is in the kitchen for a private cooking lesson. The pineapple-chile condiment "Vinagre" makes everything taste brighter, including Pork Chops Vinagre then white rice pilaf w/ mushrooms, onion, and red bell pepper completes the lesson and dinner.
Get a pass to the Peter Kump's Cooking School in NYC to learn about what students face when they take on this rigorous training route. We also meet several Kump's graduates who have gone on to succeed in their own restaurants in Manhattan.
Don't shortchange yourself at the grill by lacking the proper equipment. Watch Michael Symon discuss his essential grilling tools and what they add to your cooking repertoire.
Guy Fieri can't believe the chicken wings at Pounds in Fargo, ND, which are next-level delicious with their combination of confit cooking and sweet-heat sauce.
Ree Drummond gets a quick weeknight dinner on the table even faster by broiling her salmon in smaller portions while cooking a warm slaw on the stovetop.
No stove-top cooking is required for this beautiful holiday dinner, complete with glossy marmalade-glazed ham, herby stuffed mushrooms, roasted garlic green beans and buttery rolls.
Tiffani Faison balances sweet and savory flavors by cooking her soft cheese and dark chocolate sandwiches in bacon fat and coating the slices in a fruity compote.
Who says the food your mom made can’t be healthy? Ellie busts the myth and cooks up some favorites from her own family’s cookbook. There’s her take on the classic New York breakfast--an open sandwich brimming with cheese and smoked salmon, then she’s cooking up her Mom’s meatloaf and her mother-in- law’s Banana Cream Pie--family favorites cooked Ellie’s way--totally delicious and healthy.
Chef Cliff Crooks breaks down the process of cooking a rib-eye steak and potatoes with compound butter, revealing what makes the difference in your finished dish.