This Month’s Best New Cookbooks: May 2014
When you are shopping this month, consider one of these cookbooks from the PBS Food bookshelf including Mark Bittman's VB6 Cookbook.
Nearly 80 percent of the antibiotics in the U.S. aren’t used on people. They’re used on animals, animals we eat. And most of them aren’t even sick.
What is Sustainability?
Sustainability is an ideal rooted in the choices we make as consumers and producers.
This Month’s Best New Cookbooks: April 2014
When you are shopping this month, consider one of these cookbook from the PBS Food bookshelf including the New York Times Grilling Cookbook.
Food carries with it an undeniable sense of place, and the French even have a word for it: it’s called terroir.
Nearly 1/3 of the fish we buy isn’t what the label says. Can we trace their origins?
What Type of Farmers Market Shopper Are You?
Take this fun farmers' market quiz to see how your farmers' market shopping style stacks up before you buy groceries.
Most cattle are fed a mix of antibiotics, hormones, protein supplements, and corn. Meet farmers who raise their cattle on grass, using rotational grazing and other principles of pasture management.
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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: Chilled Avocado Soup
I would like to get the recipe that Hubert Keller did on KERA Channel 13 on Saturday December 27 for his avocado and tomato soup. Thank you.
Re: Martha Bakes Episode Descriptions
looking for Martha's noodle kugel recipe
Re: Pork Tamales
Good eval Bob, I'm looking forward to working with this recipe as Ive always wanted to try making tamales. Hole in the wall Carnencias (SP) are the best places to shop and no two are the same. People should be adventures were they shop, its a great way to get to know different cultures, besides the people are great. Thanks agian from the Yakima Valley o
Re: Watch a Sneak Peek of The Great British Baking Show
When did the name change from the Great British Bake Off? And is this the first series or the current one (4th or 5th)?
Re: Caesar Salad
You know, maybe, anchovies were NOT a part of Caesar's salad..
Re: The Year in Food 2014: Food Apps
I love the recipes by Martha Rose Shulman from the New York Times. Because I have a vision problem. I have always been able to copy and paste the recipes and change the font on a word document. Recently I have not been able to do that. There is a place to print but again it is too small for me to see. I love to cook and try several new recipes a week. Can an
Re: How to Make Vegan Grape Jelly
Hi Jadegreen_eyz, the water seeping out has to do with the fruit, not the gelling agent you're using. As for where you can get agar, specialty food stores (and possible health food stores) should carry it. Otherwise you can get it on Amazon.
Re: A Chef’s Life, Episode 11: Collard Greed Queen
Is there a way to watch this episode online? I love this show! Can't get enough!
Re: The Mind of a Chef: About the Show
Biggest complaint about this show. You never see anybody eat any of the food. A delicious dish is prepared and described, and then . . . it is filmed in its original state. I want to see someone consume that beautiful dish and tell me it is delicious, mind blowing. I want to know that it is worth my time to watch it being prepared, and that it may be worth m
Re: A Chef’s Life: Find the Schedule in Your Area
i missed a lot of the second season show because i thought it was on the pbs create channel which is where i saw the first season. i kept seeing it advertised and finally accidentally found out it is airing on monday nights on the main pbs channel. i do wish they had been more exact in the programming details so i could have been watching it all along but i
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