Ian Reflects on His Final Week in the Baking Tent
Finalist Ian reflects on his final week in the tent before the season finale.
Tamal Reflects on His Final Week in the Baking Tent
Finalist Tamal of The Great British Baking Show reflects on his final week in the tent before the season finale on PBS Food.
Season 3, Episode 10: The Final
The finalists face-off in the last three challenges - iced buns, raspberry-flavoured mille-feuille, and a classic British cake. Find out who is named British's best amateur baker this Friday at 9/8c.
Season 3, Episode 9: Chocolate
The semifinalists face the pressure of one of the most difficult ingredients: chocolate.
Season 3, Episode 8: Pâtisserie
Season 3, Episode 7: Victorian
Season 3, Episode 6: Pastry
Season 3, Episode 5: Alternative Ingredients
The remaining bakers face baking challenges without sugar, gluten or dairy.
Page 8 of 128
Providing Support for pbs.org
Get the PBS Food Newsletter
Help everyone explore new ideas, discover new worlds, expand their horizons. Donate Today.
The Great British Baking Show
A Chef's Life
Martha Stewart’s Cooking School
The Mind of a Chef
Lexicon of Sustainability
PBS Food – Latest Comments
Re: Food Forward: Seeds of Change
Matthew Dillon is a hottie
Re: Find Julia Child Recipes from PBS and Others
I am trying to find Julia Child's recipe for Flaming Baked Alaska
Re: The Myth of Sushi-Grade
20 years on the internet and I've never seen a single useful blogger. I just read this article and 100% of it is useful and factual. Marc Matsumoto may be my new internet best friend. I'd like to see a re-edited, longer version of this same article with more info.
Re: Coconut Chocolate Squares
I cant wait to make these the toasted coconut idea sounds delicious!!
Re: Homemade Kettle Corn
When you are making kettle corn in any type of situation you need to make sure you are constantly and consistently stirring the kernels. It is done in six steps- 1. heat the pot, 2. pour in the oil, 3. pour in the un-popped corn, this is when you start stirring the pot and you do not stop until the majority of the popping has ceased. 4. Shortly after the cor
Re: Try Portobello au Poivre for Dinner
I have today this was absolutely delicious, I had to make a few changes based on what I had. Attached a pic https://uploads.disquscdn.com/...
Re: Make Créme Anglaise French Toast for Christmas Breakfast
Crème Anglaise is what the French call the type of pouring custard that we in the UK call 'Custard'. It's NOT ICE CREAM! Vanilla custard in the UK is a pouring sauce (different to confectioners custard used in cakes) It's usually poured hot onto sponge or suet puddings and fruit pies or crumbles etc.This recipe is just a variation on an o
Re: Q&A with Cecilia Chiang of The Mandarin Restaurant
We moved here from Virginia 10 years ago. We really miss our good Chinese (authentic) restaurants. What we really miss is peking duck. Where can we get it around Madison or Jackson?
Re: Episode 8: Quarterfinal
If anyone else had presented such a plain bread as Rudy did in the technical challenge, I believe it would not have been well received. Also, her final "allotment " cake appeared very lopsided and downright messy, especially relative to at least 2 other bakers, and would have gained very negative remarks had it been anyone else... what gives??
Re: Rye Bread
Can you use dark rye flour?
PBS Food Links
Fresh Tastes Blog
About PBS Food
Copyright © 1995 - 2016 Public Broadcasting Service (PBS). All rights reserved. PBS is a 501(c)(3) not-for-profit organization.
Our partner in public broadcasting: