Great American Seafood Cook-Off Episodes
Watch episodes of the Great American Seafood Cook-Off from 2008 to 2013 at PBS Food.
Economies of Community
Learn how the principle of economies of community can help connect people while rebuilding local food systems.
February Digest: Most Popular Posts and Recipes
What were the most popular recipes from PBS Food during February 2014? They ranged from indulgent to healthy, so take your pick!
Wheat or White?
Do you know your baker? You may learn a rich story about the wheat you’re eating, how it was grown and where. Watch the video at PBS Food.
Nearly 40 percent of the food we grow, distribute, and put on store shelves never gets eaten. Learn more about this issue at PBS Food.
Local vs. Organic
What is more important - food that is local or organic? Watch this episode from The Lexicon of Sustainability to get the farmers' perspective.
True Cost Accounting: The Real Cost of Cheap Food
Find out the real cost of cheap food in this video by The Lexicon of Sustainability. Watch on PBS Food.
The Lexicon of Sustainability: Food Terms
Build your food vocabulary with the essential terms from the films. Join the discussion about America’s evolving food culture.
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PBS Food – Latest Comments
Re: The Pie Lady, New Hampshire
This is my grandmother ND grandfather's stand. They've been doing it for as long as I can remember. US grandkids used to go out with them often... now next door at my great grand mothers house. Although it was the COOK FARM.
Re: English Muffins
A digital kitchen scale is so handy for baking, especially bread. Flour varies so much when measuring rather than weighing, depending on how much you pack it. A scale will give you much more accurate measurements.
Re: Tea Time Scones
Re: Egg Custard Tart
Anna, Imperial pint is 20 fl. oz, and U.S. pint is 16 fl. oz.
Re: Floating Islands with Spun Sugar
You really have to be careful with the milk temp when poaching the meringues. I made much smaller meringues, and would have had a very hard time fitting all of the meringue mixture into the pan with the milk. The creme anglaise is very good, and the spun sugar is a nice way to make a dessert more impressive. The flavors here are very much like creme brulee,
Re: Tea Time Scones
Crack the egg in the glass measuring pitcher, then pour enough milk in the pitcher to bring the total liquid to 31/2 oz or 100 ml. Both measurements are on most glass pyrex measuring pitchers. Do not weigh it. That is for dry ingredients usually.
Re: Egg Custard Tart
I think something is off with this recipe. I have over double the amount of custard I would need for 12 tarts! EEK!
Lyndsay Sassenach Sanborn
Re: Bake a Batch of Vegan Oatmeal Cookies
Susn, you clearly did not read the article. As Marc pointed out, the article says no "additional" sugar. He did not say that there is "no sugar" in this recipe. So it is "not bull" as you say below, again, READ CAREFULLY - no ADDITIONAL sugar. Haha it's rather humerous actually. I would in the future suggest that you read c
Re: Protected: Explaining the #Bingate Controversy to America
Reading different articles, it appears 2 freezers broke (out of 5) which the BBC and/or the production team behind the show failed to replace... leaving contestants scrambling for freezer space. Unprofessional of these people (for a show where the participants are themselves being judged for their planning, precision, results etc.) The person(s) who chose an
Re: Martha Bakes: Yeast Dough Episode
How much does a recipe weight?http://www.marthastewart.com/3...
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