New Year's Eve

PBS Food – Latest Comments

• Re: Audrey Hepburn’s Spaghetti al Pomodoro
  Is it really sour? I tried cooking it many times and its sour
  Hana
• Re: Australian Ginger Cookies
  In actual Martha Bakes segment S9/E2 for Australia ginger cookies, Martha leaves out the amount of Treacle she added to the mix! Someone missed that in proof/editing!!
  barb
• Re: The Great British Baking Show: Meet the Hosts and Judges
  It's great that you make a large assortment of meat and otherwise pies etc. How about having a feature with the Italian Neopolitan "Lard Bread" called "CASATIELLO" which is DELISIOSO. Rendered Lard Cracklings (Cioccoli) mixed with smatterings of salami, parmesiano all baked into the bread dough. Try it, You'll Like It...!!! Ange
  VINDICATOR
• Re: Tahini Chocolate Banana Bread
  I made it today!! I mixed milk, semi sweet and dark chocolate and had to bake a wee bit longer with foil tinted on top to prevent over baking, but it came out great. I am not a banana fan and don't get excited about banana bread, but this one is a winner! print-out going in my hand-down-to-kiddos binder. Thank you!
  Yogicfoodie
• Re: Profile: Will Allen, CEO and Owner, Growing Power
  hi
  daniel
• Re: Homemade Kettle Corn
  why arent the calories listed :((((((((((((((((((
  idfk
• Re: Pistachio, Cardamom and Lemon Drizzle Cake
  That's the same thing 🙄
  BarbiAnne
• Re: Lemon and Poppy Seed Drizzle Cake
  This is NOT Mary Berry's Recipe!! It belongs to one of the contestants from the last Season of TGBBS!!! and some contestants used extra baking powder and some did not, it depended on the contestants recipe
  BarbiAnne
• Re: Martha Bakes: Cookies of Great Britain
  It is unfortunate that the series 9 episode 8 (Great Britain) has so many tidbits of misinformation. I wonder where it was sourced- as some of the 'facts' on some episodes are so odd. In this, at the beginning of the segment on shortbread, the banner stated 'Irish shortbread'. Martha began talking about Scottish shortbread, and then all o
  Lianne M
• Re: Soft Pretzels
  These came out very doughy for me -- even with a little extra cooking time. Are they really never allowed to rise at all (kneading --> fridge; rolling --> boiling water)?
  Guillermo Herrera