Season 4, Episode 9: Patisserie
It’s Patisserie Week, three crucial challenges, three chances to make it to the final.
Season 4, Episode 10: The Final
It’s the final! Twelve bakers started, now, just three remain, but only one can be crowned winner of The Great British Baking Show.
Meet the Brass Sisters: Watch Food Flirts!
Did you miss The Food Flirts? They're back to explore more kitchens and tackle their culinary bucket list. Episode 3 and 4 premiere tonight at 10/9c. Check your local listings!
Recipes From the Show
Episode 1: Burger Meets Dosa
The Brass sisters discover from the young and entrepreneurial Barber brothers, creators of Mainely Burgers, that burgers are not what they used to be! Premieres on July 28 at 10pm.
Episode 2: Pastrami Meets Ramen
After dreaming about childhood days spent eating Pastrami, the Brass sisters decide to finally learn how artisan Pastrami is crafted at Mamaleh's, a modern Jewish delicatessen the real old-fashion way! Premieres on July 28 at 10:30pm.
Food Flirts Find the Schedule in Your Area
Meet the Brass Sisters
Meet the Brass sisters!
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PBS Food – Latest Comments
Re: Spiced Pork Pie with Cranberries
After watching this show about a million times, I figured I should try a meat pie.I had to do a little playing around with the recipe since finding lard at my local store was a no-go. I used Spectrum All-Natural Shortning instead (a little bit extra when making the dough as per internet instructions)I used the food processor to chop the onion, bread, bacon,
Re: Popcorn: A “Pop” History
dude omg ths is sooooo interesting:3 LOVE LOVE LOVE IT. anyways im going to make some popcorn,ASAP
Re: From Pythagorean to Pescatarian – The Evolution of Vegetarianism
This is a nice article. I am moving toward vegetarianism to maintain my health and because I am becoming increasingly intolerant of heavy/greasy foods. Besides, it's a delicious way to live :-)
Re: Homemade Kettle Corn
I microwave organic popcorn in an air popper, then transfer it to a bowl. Heat sugar or syrup in a pan with whipped butter or ghee. Pour it on the popped popcorn and stir, add salt to taste.This way you avoid all the calories of 1/4 cup oil. You can use very little butter but it gives it a much better taste than Kettle corn made with oil.
Re: Limoncello Tiramisù
I made 1/2 the recipe in a 9x9" pyrex pan because I wanted to use up some of the limoncello I made last week. It required exactly one package of savoiardi ladyfingers. I used 3 medium eggs and 3 small lemons.
Re: Spring Radish Salad
Spring vegetables were very late this year in Montréal, so we still have radishes, and I'll have my balcony herbs until the autumn chill. I might add one celery stick, sliced very fine, as I have some very good organic celery.
Re: Spring Radish Salad
Of course they do. Maghrebi cuisine, like many round the Mediterranean, features a wide variety of chopped vegetable salads. Some do include greens such as lettuce or cabbage, but not all do. There are no greens (other than possibly herbs) in a classic Greek salad either.
Re: Fresh Raspberry Pie
I use frozen berries and all kinds of fruits all of the time as whatever is in season that's great, but if its not, frozen works just as good. The trick to doing these kinds of things are dabbing milk on the crust before you bake it as it replaces the butter and it doesnt burn it either. It just gives it a golden color. I also do not use lemon at all. I
Re: Blueberry Lattice Pie
Do you have a Huckelberrie PIE recipe
Re: Vic’s Asparagus Vinaigrette
I take Cooked Ham slices, place them like a mat on waxed paper, then I place aspagus on the meat, then shredded sharp white cheddar cheese, then using the Wax Paper, roll into a Log, bake at 350 for about 25 minutes, slice up and eat
Dave Van De Cappelle
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