Take This Quiz and See What Your Thanksgiving Menu Should Be
Take the quiz to find out what Thanksgiving menu suites you best.
Watch Episode 4 of A Chef’s Life
Season 5, Episode 4: A Food Truck and a Pear Tree
The arrival of Vivian's cookbook sparks a well of emotions as the reality of wheeling a food truck around the country sets in. Watch full episodes of A Chef's Life on PBS Food.
Watch Episode 3 of A Chef’s Life
Season 2, Episode 1: California
Original Fare: Tea
Season 5, Episode 3: Prolific Peppers
Vivian preps peppers for a trip to Lambstock, a party where chefs, food, and music converge. Watch full episodes of A Chef's Life on PBS Food.
Watch Episode 2 of A Chef’s Life
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PBS Food – Latest Comments
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.
Re: Welcome Fall with Pot Roasted Chicken
Tried using carrots, quartered red potatoes, sliced mushrooms and onions in the pot with just chicken thighs, olive oil, salt and pepper, but using the technique here. Delicious
Re: Spiced Pork Pie with Cranberries
What does "575g/1lb (4½oz) plain flour" mean? There are 454 g/lb, no matter what the ingredient. It does seem as if there's about 4.5 oz in a cup of flour, so maybe that's where the "(4 1/2 oz)" comes from. And according to other recipes, it looks as if 2.5 cups might be about the right amount. Then again, 575/130 is about 4.5,
Re: Season 3, Episode 3: Bread
Would like to view the quick bread recipes. Baguettes are a thing I do in my sleep...
Re: Meet the Chefs
I joined in the program (S5/E1) a bit late. What sort of sea bird eggs were you using? are the recipes available? The chef was Gabrielle Hamilton.
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