The Mind of a Chef: Season 1
The Mind of a Chef: Season 3
Episode 4: Pies and Tarts
The baking is getting serious, as the remaining bakers put on their pinnies to pimp up pies and tarts.
Season 3, Episode 4: Pickle Perfect
Vivian visits her friend Nancy for a surprisingly comforting combination of homemade pickles, chicken salad, and chocolate cake.
This Month’s Best New Cookbooks: October 2015
Check out the best new cookbooks from October 2015 including Jacques Pepin's latest companion cookbook to his final PBS series.
A Chef’s Life: Episodes
Martha Bakes: Coffee Episode
Martha Stewart makes four coffee-flavored desserts including a Napoleon filled with coffee pastry cream, grown-up ice cream sandwiches made with mocha meringues and espresso ice cream, and a coffee cream pie with a dark-chocolate crust.
Martha Bakes: Coconut Episode
Martha Stewart shares four all-time favorite desserts including coconut-lemon cake; chewy, crispy coconut cookies; a frozen coconut and roasted pineapple cake and a coconut-crunch cake.
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PBS Food – Latest Comments
Re: The Best Fluffy Blueberry Pancakes
What is the amount of honey? It is missing from the list of ingredients.
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are u related to the actor
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What is that song playing in the background and who sings it? It's mesmerizing!
Re: Chocolate Anise Biscotti (Biscotti al Cioccolato con Anice)
These were amazing! So many flavors in one biscotti. I loved them! I followed the recipe exactly and they were just right.
Re: Chocolate Cornbread Muffins Diverse For Every Meal
Some of us are just not that particular and are not going to take the time to weigh our dry ingredients. We are happy with 'close enough'.
Re: Episode 1: Cake
It 's on now week of feb 18 2018
Re: Mary Berry’s Jaffa Cakes
What is casting sugar? Also what is the difference between regular flour cake flour, and strong flour?
Re: Mary Berry’s Jaffa Cakes
I don't think it matters as long as you have the proper amount, for instance 1 once is equal to 2 tablespoons.
Re: Martha Bakes: Holiday Breads Episode
I made this recipe overnight and it turned out wonderfully! So light and delicate. I have no idea how you could end up with butter melting out the bottom unless it wasn't soft when you added it into the dough. I baked mine on a rack in the paper and not a drop anywhere. The dough is very sticky and different than kneaded breads.
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