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A Chef's Life
Martha Stewart’s Cooking School
The Mind of a Chef
Lexicon of Sustainability
PBS Food – Latest Comments
Re: Classic French Canadian Tourtière
Hi Loraine, my apologies for the delay, I sometimes don't see the comments on older posts. I'm not sure if I'm understanding your question exactly but yes, you can use all pork if you wish, some recipes call for that. However, I would not use 100% beef though, a mix of half pork, half beef works best. Enjoy!
Re: Strawberry Shortcake with Basil Whipped Cream and Coconut Cornbread
How many serving (of what size) does this recipe make? I don't see those numbers listed.
Re: French Bread Pizza
Hi Gaby: The pizzas go in the oven for 12-15 minutes (see Step #2), and it makes 4 servings. Please let us know if we are misunderstanding your question.
Re: French Bread Pizza
For how much should i put the oven?
Re: Semolina Gnocchi Stuffed with Asparagus
Hi Aube!I just made this and I added ham to the filling. It was amazing. And it was easy, too. Thank-you so much for your beautiful artistry in your filmmaking and your cooking. I just love your blog and I'm telling all of my friends! 😊
Re: Ten Food Blogs You Should Be Reading, But Might Not Know About
Great listing ... Check this out: www.lifepopper.com
Re: Martha Bakes: Pound Cake Episode
I made the classic pound cake and in your recipes it shows a yellow color to the pound cake after baking mine is dark colored like a tan what could have caused this it tastes ok but isn't yellow please help.
Re: Magical Mushrooms: The Allure of Edible Fungi
Lena I am so happy you enjoyed the post! I adore Lebanese cuisine.
Re: Thank You for Subscribing
Thanks for your question! You can find the list of recipes on each episodes page here: http://www.pbs.org/food/featur... You can watch the episodes on MarthaStewart.com here: http://www.marthastewart.com/9...
Re: A Chef’s Life, Episode 4: Cracklin’ Kitchen
Hi Robin: We apologize for the trouble you are experiencing; however, we are unable to replicate the issue. The episode is currently playing on all web browsers and the PBS apps for us.
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