Season 2, Episode 4: Don’t Tom Thumb Your Nose at Me! (Part 1)
Vivian, Ben and the entire Chef and the Farmer staff hustle to complete the mammoth preparations for Vivian's big dinner.
Season 3 Episode 15: Documentation
This episode examines Chef Nilsson’s motivation to document and preserve cultural heritage through the lens of photography as he visits the Faroe Islands.
Season 3 Episode 14: Locality
This episode examines the connection to locality that Chef Nilsson views as a staple of his cooking philosophy.
Season 3 Episode 13: Traditions
In this episode, we examine how the bonds of tradition help to forge the identities of families and individuals.
Season 3 Episode 12: France
This episode explores Magnus’s time in France and visits with the people and places that had a profound impact on his cooking philosophy.
Season 3 Episode 11: Creation
“The Creation of a Dish” follows the life cycle of an ingredient as it transforms from an idea into a dish at his restaurant.
Season 3 Episode 10: Spring
This episode takes advantage of this brief window of time to explore the ingredients of spring in Sweden.
Season 3 Episode 9: Winter
This episode explores the ways that the Scandinavian people have survived winter through the practice of preservation and aging.
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Hi Chris, here's an excerpt from the FDA's website of seafood that does not need to undergo parasite destruction:(1) Molluscan shellfish;(2) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern
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Hi my name is Sophie McGarrah.
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Hi teapot, I'm glad you enjoyed it, and thanks for sharing your alterations. I'm sure they'll help others with dietary restrictions.
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I had to make some modification due to food allergies or based on what we had on hand or what we like, but it was still really, really good. I used coconut aminos instead of soy sauce. I used a blend of peppercorns instead of just black peppercorns. I used arrowroot starch instead of potato starch. I omitted the wine and sesame oil. We did not have oyster sa
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Just watched your catfish show. If you would like to try something different use Progreso Italian Bread Crumbs.
Re: Tea Time Scones
you can make it your own 1 cup flour mix with 1 1/4 tsp baking powder mix it well.or buy it at supermarket very cheap next to purpose flour
Re: Spring Onion Gratin
I noticed several differences in the video vs. the printed recipe. First, it looks as if Vivian is only using the upper white/light green portion of the scallions. The recipe says to separate the dark green ends from the white. It doesn't specify to use or discard the green ends. I will assume to discard them. Second, she mixes the bread cubes with the
You guys know that coriander is cilantro, right?
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Do you have the recipe of the sauce he made with this?
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