Read Lidia's Blog
Season 4, Episode 7: More Than One Way to Skin a Catfish
An up-close-and-personal experience with farm-raised catfish offers Vivian an enlightened perspective on the industry.
Season 4, Episode 6: Rabbit
Vivian’s rabbit demo at the Carolina Meat Conference is met with a rowdy rabble of protesters.
Martha Bakes Episode Descriptions
Watch Martha Bakes on PBS to discover Martha Stewart’s tips and techniques to create delectable baked goods. Get recipes and watch previews.
Season 4, Episode 5: Cabbage’s Last Stand
Vivian heads on an adventure to Feast Portland.
Season 4, Episode 4: Stand By Your Cabbage
Vivian’s summer picks up with a 14-day photoshoot as she preps for a trip to Portland.
Season 4, Episode 3: Peas, Please
As a visit from her editor accelerates book preparations, Vivian reckons with handing over the restaurant reins to John and Justise.
The Mind of a Chef: Season 5
Enter the mind of chef Ludo Lefebvre in Season 5 of The Mind of a Chef on PBS.
Page 1 of 125
Providing Support for pbs.org
Get the PBS Food Newsletter
Help everyone explore new ideas, discover new worlds, expand their horizons. Donate Today.
The Great British Baking Show
A Chef's Life
Martha Stewart’s Cooking School
The Mind of a Chef
Lexicon of Sustainability
PBS Food – Latest Comments
Re: Take This Quiz and See if You Know Your Spooky Halloween History
Crazy enough, ALL of my answers were Correct, but the End Result phrasing makes it sound like I got several wrong. Must be a glitch...
Re: Pork Tamales
Agreed. Lard is the best. I read an article that states that lard is healthier for you than pure butter. Both are not heart healthy, but the butter will take you out first.
Joey L. Romero
Re: Lobster Salad with Fresh Tomatoes
Why are you here? That is also the way you boil fresh shrimp too.
Charles H Rooney
Re: Mary’s Frosted Walnut Layer Cake
I had the same question. Just made the cake and it turned out really awful. Looked three thin frisbees.
Re: Fig, Goat Cheese and Walnut Bread
I'm confused... Step 7 says to inead in the walnuts, figs, and cheese, and step 9 says to add the fillings (which are the walnuts, figs, and cheese)...Also, what would malted bread flour and black treacle be known as in the U.S.?
Re: Meet the Hosts: Sue Perkins
Sue Parkins, please, please get rid of those horrible, shapeless, ugly, sloppy pants or whatever they are. You need a fashion consultant. At the least find some Jeans that fit well. You are an attractive woman but those pants yuk.
Re: Sugar-Free Carrot Cake
The recipe mentions vanilla PASTE in the cake directions, but it's not listed in the ingredients, nor do directions give measurements for the paste. The ingredients list includes one vanilla POD, and the icing directions include half a tsp of vanilla SEEDS. So, we need an amount for the vanilla paste. Thank you! Love the show, just discovered it today,
Re: Bacon Pâté BLT
After eating at Ed Lee's restaurant, 610 Magnolia, and watching the Mind of a Chef episode, I was determined to try recreating this. But I also didn't feel like tracking down and paying for foie. I made mine with a liverwurst, figuring it would have the same benefits of binding the pate and adding richness.Just finished two small sandwiches, and wh
Re: Season 4, Episode 6: Rabbit
In regards to the Rabbit episode, I found this to be the worst and most insensitive.
Re: Uncover The History of Pasta
completely agree. Italian is not reading the same thing everybody else is.
PBS Food Links
Fresh Tastes Blog
About PBS Food
Copyright © 1995 - 2016 Public Broadcasting Service (PBS). All rights reserved. PBS is a 501(c)(3) not-for-profit organization.
Our partner in public broadcasting: