Two One-Pot Meals To Rule Them All | Pan Pals 🍳 PBS Food 2023-07-26 | #dishswap #onepotmeal #ethiopian #turkmen #foodswap #tradingplaces #panpal Watch the first episode of The Great American Recipe here on YouTube! youtu.be/JYTVLYERhZEWhat happens when you throw all your ingredients into one pot? There’s only one way to find out. In today’s episode of Pan Pals, we’ve paired Hayat, an Ethiopian home cook, to swap recipes with Maral who was born in Turkmenistan. As they cook plov and fuul, they learn the power of the one-pot meal and gain a new perspective along the way. -----------------------------------------------------------------------------------------------------------------------------------------------------------------Maral's 'Turkman Plov' Recipe Link: pbs.org/food/recipes/turkmen-plov---Hayat's 'Ethiopian Fuul' Recipe Link: pbs.org/food/recipes/ethiopian-fuul-----------------------------------------------------------------------------------------------------------------------------------------------------------------Episode 6: One-Pot MealsAdam Dylewski– Executive in Charge of Production (PBS)Beryl Shereshewsky– Executive ProducerSamantha Stamler– Executive ProducerColin Marshall– EditorCapstan Media Productions– Videography (Washington DC)Dominic Miller– Videography (New York)Dion Shringley– GraphicsChristopher Skinner– Animations Maqui Gaona - Prop DesignerNatalie Florio- Social EditorLeah Schwartz– Production AssistantPan Pals is produced by Austin PBS for PBS. This program is produced by Austin PBS, which is solely responsible for its content. © 2023 PBS. All rights reserved.
An Unsung Regional Indian Cuisine Everyone Should Try | Spice Road PBS Food 2023-07-20 | The ancestors are calling as actor Rupak Ginn (Royal Pains) heads to New Jersey to dine with actor/writer Sheetal Sheth (The World Unseen) at Mejwaani, a Maharashtrian restaurant, in honor of his mother's heritage. He then travels to his hometown of New York for a mom-cooked meal—and to ask his parents some pressing questions. This program is made possible by viewers like you. Support your local PBS station: pbs.org/donateSubscribe to the PBS channel for more clips: youtube.com/PBSEnjoy full episodes of your favorite PBS shows anytime, anywhere, with the free PBS App: to.pbs.org/2QbtzhRFOLLOW US:Facebook: facebook.com/PBSTwitter: twitter.com/PBSInstagram: instagram.com/PBSTikTok: tiktok.com/@pbsShop: shop.pbs.orgMore About Independent LensIndependent Lens is America’s home for independent documentary film. Each week the award-winning series delivers engaging documentaries crafted by the industry’s boldest filmmakers. Independent Lens films have won 19 Emmy Awards, 16 Peabody Awards, five duPont-Columbia University Awards, and have received 10 Academy Award nominations. Independent Lens won the 2013, 2014, 2015, 2017, and 2022 International Documentary Association (IDA) Award for Best Continuing Series.#PBSShortDocs #IndianFood #SouthAsianCuisine #PBSFood #Maharashtra FeaturingMejwaaniNishith ShethSupriya N. ShethMejwaani artwork by Medha Atre-KulkarniSheetal ShethJahar BhattacharyaSunita BhattacharyaHost / ProducerRupak GinnDirector / ProducerSami KhanProducerVicky LeeExecutive ProducersSally Jo FiferLois VossenExecutive in Charge of ProductionRoyd ChungSenior Manager, Short-Form ContentPamela TornoSupervising ProducerSusan CohenConsulting ProducerClare ChambersEditorJaron Henrie-McCreaDirector of PhotographyMatthew GarlandOriginal MusicAlam KhanCamera OperatorNicholas GalanteAssistant CameraBrandon ReginaSoundMichael GassertColoristJeffrey SousaOnline Editor / Assistant Editor Joshua WilmottProduction ManagerRyan MillerArchival ProducerAdrián GutiérrezArchival ResearcherManuel MartínezEditorial ConsultantHena AshrafArchival Footage and ImagesCarl SylvesterPeriscope FilmBlackBoxGuild / POND5subrato / POND5Aerogram / POND5Giles_ / POND5GreenTravelStory / POND5Kanha KrishnaSuresh TakkellaBarefoot BooksSpecial ThanksYew LeeIndependent Lens Short-Form Funding Provided By:The Corporation for Public BroadcastingActon Family GivingFord FoundationJohn D. and Catherine T. MacArthur FoundationWyncote FoundationNational Endowment for the ArtsSPICE ROAD is a co-production of MIRAFILMS, LLC and ITVS, with funding provided by the CORPORATION FOR PUBLIC BROADCASTING (CPB)This program was produced by MiraFilms, LLC which is solely responsible for its content.© 2023 MIRAFILMS LLC. All Rights Reserved.
Are You Up For A Baking Challenge? 🧁 | Pan Pals 🍳 PBS Food 2023-07-19 | #bakeoff #dishswap #foodswap #tradingplaces #panpal #mennonite #bermudaWatch the first episode of The Great American Recipe here on YouTube! youtu.be/JYTVLYERhZEBaking may not be everyone, but for those who love it, it's an invitation to try delicious things. In this episode, we've brought in Phaedra, who was born in Bermuda, and Amy who comes from a long line of Mennonites. As the two swap recipes for Bermudian Hot Cross Buns and a Mennonite Butterscotch Pie, they expand their recipe repertoires and cultural understanding, one cup of flour at a time. ——Amy’s Baking: Mennonite Butterscotch PieAmy's Recipe Link: pbs.org/food/recipes/mennonite-butterscotch-pie——Phaedra’s Baking: Bermudian Hot Cross BunsPhaedra's Recipe Link: pbs.org/food/recipes/bermudian-hot-cross-buns——Episode 5: BakingAdam Dylewski– Executive in Charge of Production (PBS)Beryl Shereshewsky– Executive ProducerSamantha Stamler– Executive Producer Colin Marshall– EditorDominic Miller– Videography (Rhode Island)On the Grid Creative– Videography (Georgia)Dion Shringley– GraphicsChristopher Skinner– AnimationMaqui Gaona - Prop DesignerNatalie Florio- Social EditorLeah Schwartz– Production AssistantPan Pals is produced by Austin PBS for PBS. This program is produced by Austin PBS, which is solely responsible for its content. © 2023 PBS. All rights reserved.
Our Favorite Noodle Dishes from The Great American Recipe Season 2 | PBS Food PBS Food 2023-07-18 | Official website: to.pbs.org/3oeYpf6 | #RecipePBSCarb load with a compilation of our favorite noodle and pasta dishes from Season 2 of The Great American Recipe. Recipes include Beef and Mushrooms Over Egg Noodles, Bison Pho and Guyanese Vamazelli. Find these recipes and more here: to.pbs.org/3oeYpf6This program is made possible by viewers like you. Support your local PBS station: pbs.org/donateSubscribe for more:youtube.com/pbsfoodyoutube.com/PBSEnjoy full episodes of your favorite PBS shows anytime, anywhere with the free PBS App: to.pbs.org/2QbtzhR#cooking #recipes #homecook #noodlesTHE GREAT AMERICAN RECIPE blends food, family and fun, highlighting the amazing variety of tastes and traditions from across the U.S. while capturing the roots of America’s diverse cuisine. From family favorites passed down through generations to internationally influenced recipes that are becoming mainstays of American cuisine, the series mixes camaraderie with competition, revealing rich personal stories and the inspiration behind the contestants’ favorite recipes. As with the first season, one of the winner’s dishes will grace the cover of The Great American Recipe Cookbook Season 2, an official series cookbook, which will feature recipes from the contestants, the host and the judges.Chapters0:00 Vamazelli2:19 Bison Pho5:03 Beef and Mushrooms Over Egg Noodles
How Different Cultures Make Noodles 🍜 | Pan Pals 🍳 PBS Food 2023-07-12 | #noodles #dishswap #foodswap #tradingplaces #panpal #vietnamese #peruvian Watch the first episode of The Great American Recipe here on YouTube! youtu.be/JYTVLYERhZEWhether you eat them in sauce, soup, stir-fried, or baked, noodles vary from country to country. In this episode, Lisa Nguyen, a Vietnamese food influencer, will try a quintessential Peruvian noodle dish. And then Rodrigo De Oyague, who was born and raised in Peru, will taste new ingredients for the first time as he tackles Lisa’s Vietnamese noodle dish. ------------------------------------------------------------------------------------------------------------Lisa's Dish: Vietnamese Pho Xao ChayLisa's Recipe: pbs.org/food/recipes/pho-xao-chay——Rodrigo's Dish: Peruvian Tallerines Verdes Rodrigo's Recipe: pbs.org/food/recipes/tallarines-verdes------------------------------------------------------------------------------------------------------------Episode 4: NoodlesAdam Dylewski– Executive in Charge of Production (PBS)Beryl Shereshewsky– Executive ProducerSamantha Stamler– Executive Producer Jacob Harrell– EditorCapstan Media Productions– Videography (Washington DC)Wooden Cinema– Videography (Kansas)Dion Shringley– GraphicsChristopher Skinner– AnimationsMaqui Gaona - Prop DesignerNatalie Florio- Social EditorLeah Schwartz– Production AssistantPan Pals is produced by Austin PBS for PBS. This program is produced by Austin PBS, which is solely responsible for its content. © 2023 PBS. All rights reserved.
How Indian Food Is Shaping Southern Culture | Spice Road PBS Food 2023-07-06 | Pani puri, pakoras, and… pageants? Actor Rupak Ginn (Royal Pains) travels to Taaza, an Indian restaurant tucked away in the Blue Ridge Mountains of Southern Virginia. There he discovers how his African American wife Nancy Redd’s heritage intersects with his own, and how people and cultures strive to stay alive. This program is made possible by viewers like you. Support your local PBS station: pbs.org/donateSubscribe to the PBS channel for more clips: youtube.com/PBSEnjoy full episodes of your favorite PBS shows anytime, anywhere, with the free PBS App: to.pbs.org/2QbtzhRFOLLOW US:Facebook: facebook.com/PBSTwitter: twitter.com/PBSInstagram: instagram.com/PBSTikTok: tiktok.com/@pbsShop: shop.pbs.orgMore About Independent LensIndependent Lens is America’s home for independent documentary film. Each week the award-winning series delivers engaging documentaries crafted by the industry’s boldest filmmakers. Independent Lens films have won 19 Emmy Awards, 16 Peabody Awards, five duPont-Columbia University Awards, and have received 10 Academy Award nominations. Independent Lens won the 2013, 2014, 2015, 2017, and 2022 International Documentary Association (IDA) Award for Best Continuing Series.#Documentary #PBSShortDocs #IndianFood #SouthAsianCuisine #PBSFood #Dhaba FeaturingTaazaPeter RadjouSara RadjouNancy ReddAmanda ReddHost / ProducerRupak GinnDirector / ProducerSami KhanProducerVicky LeeExecutive ProducersSally Jo FiferLois VossenExecutive in Charge of ProductionRoyd ChungSenior Manager, Short-Form ContentPamela TornoSupervising ProducerSusan CohenConsulting ProducerClare ChambersEditorJaron Henrie-McCreaDirector of PhotographyMatthew GarlandOriginal MusicAlam KhanCamera OperatorNicholas GalanteAssistant CameraBrandon ReginaSoundMichael GassertColoristJeffrey SousaOnline Editor / Assistant Editor Joshua WilmottProduction ManagerRyan MillerArchival ProducerAdrián GutiérrezArchival ResearcherManuel MartínezEditorial ConsultantHena AshrafArchival Footage and ImagesBilly Blume / DreamstimeDale Edleman / DreamstimeViktorfischer / DreamstimeJörg Beuge / DreamstimeiStock.com / GolfcukHindustan Times / Hindustan Times via Getty ImagesThe Catholic VirginianiStock.com / Amit BokdeiStock.com / Vijay Singhsatveer / POND5iStock.com / MeloyanMediaiStock.com / Ilja Enger-Tsizikov iStock.com / gorodenkoffiStock.com / MediaNationCacahuate, Ravikiran Rao, Nichalp / Wikimedia CommonsWorld Food Championshipsmphillips007 / POND5Roanoke Catholic SchoolTommy FirebaughIndependent Lens Short-Form Funding Provided By:The Corporation for Public BroadcastingActon Family GivingFord FoundationJohn D. and Catherine T. MacArthur FoundationWyncote FoundationNational Endowment for the ArtsSPICE ROAD is a co-production of MIRAFILMS, LLC and ITVS, with funding provided by the CORPORATION FOR PUBLIC BROADCASTING (CPB)This program was produced by MiraFilms, LLC which is solely responsible for its content.© 2023 MIRAFILMS LLC. All Rights Reserved.
How Does Your Culture Cook Rice? 🍚 | Pan Pals 🍳 PBS Food 2023-07-05 | #riceislife #dishswap #foodswap #tradingplaces #panpal #Greek #Libyan #Jewish Watch Brad and Ted in the first episode of The Great American Recipe here on YouTube! youtu.be/JYTVLYERhZERice is life, as they say, but how it's made around the world differs greatly. In this episode, we've brought in Brad comes from a Libyan Jewish family, and Ted who is first generation Greek, to explore this beloved grain. By swapping a Libyan red rice with lamb and a Greek Spanakorizo, our guests try new techniques and new flavors as they learn about one another's cultures in the kitchen. --------------------------------------------------------------------Brad’s Rice: Libyan Red Rice with LambRecipe: pbs.org/food/recipes/libyan-red-rice-with-lambTed’s Rice: Greek Spanakorizo (Σπανακόρυζο)Recipe: pbs.org/food/recipes/greek-spanakorizo--------------------------------------------------------------------Episode 3: RiceBeryl Shereshewsky– Executive ProducerSamantha Stamler– Executive Producer Adam Dylewski– Executive in Charge of Production (PBS)Colin Marshall– EditorDominic Miller– Videography (New York)Sam Paakkonen– Videography (Illinois)Dion Shringley– GraphicsChristopher Skinner– AnimationsMaqui Gaona– Prop DesignerNatalie Florio- Social EditorLeah Schwartz– Production AssistantPan Pals is produced by Austin PBS for PBS. This program is produced by Austin PBS, which is solely responsible for its content. © 2023 PBS. All rights reserved.
Swapping Family Recipes! (feat. @MadeWithLau ) | Pan Pals 🍳 PBS Food 2023-06-28 | #familytime #dishswap #foodswap #tradingplaces #panpals #italian #chinese Watch the first episode of The Great American Recipe here on YouTube! youtu.be/JYTVLYERhZEHow and why we gather to eat matters, but don't forget about the food! In this episode of Pan Pals, we've brought in Cara Nicoletti and Randy Lau, Featuring @MadeWithLau, to try cooking one another's family recipes. From a Chinese steamed egg with pork dish to an Italian orecchiette with broccolini & sausage, our guests will cook new recipes and then serve them to their families to get a real taste of one another’s culture. -------------------------------------------------------------------------------------------------------------Cara's Dish: Italian Orecchiette with Sausage and BroccoliniCara's Recipe Link: pbs.org/food/recipes/italian-orecchiette-with-sausage-and-broccoliniRandy's Dish: Chinese Steamed Eggs with Minced PorkRandy's Recipe Link: pbs.org/food/recipes/chinese-steamed-eggs-with-minced-pork------------------------------------------------------------------------------------------------------------Episode 2: Family MealsBeryl Shereshewsky– Executive ProducerSamantha Stamler– Executive Producer Adam Dylewski– Executive in Charge of Production, PBSColin Marshall– EditorFarhod Family– Videography (Massachusetts)Matthew Rome– Videography (California)Dion Shringley– GraphicsChristopher Skinner– AnimationMaqui Gaona - Prop DesignerArlene Drew– Cantonese TranslationsNatalie Florio- Social EditorLeah Schwartz– Production AssistantPan Pals is produced by Austin PBS for PBS. This program is produced by Austin PBS, which is solely responsible for its content. © 2023 PBS. All rights reserved.
Does the Best Indian Food Come From a Truck Stop? 🚛 | Spice Road PBS Food 2023-06-22 | What do truckers and tandooris have in common? Actor Rupak Ginn (Royal Pains) travels to the highly-acclaimed Punjabi Dhaba in Bakersfield, California, to find out. He learns about immigrant Balvinder Singh Saini’s journey from truck driver to dhaba owner and is joined by celebrated actor and comedian, Nik Dodani (Dear Evan Hansen, Escape Room). This program is made possible by viewers like you. Support your local PBS station: pbs.org/donateSubscribe to the PBS channel for more clips: youtube.com/PBSEnjoy full episodes of your favorite PBS shows anytime, anywhere, with the free PBS App: to.pbs.org/2QbtzhRFOLLOW US:Facebook: facebook.com/PBSTwitter: twitter.com/PBSInstagram: instagram.com/PBSTikTok: tiktok.com/@pbsShop: shop.pbs.orgMore About Independent LensIndependent Lens is America’s home for independent documentary film. Each week the award-winning series delivers engaging documentaries crafted by the industry’s boldest filmmakers. Independent Lens films have won 19 Emmy Awards, 16 Peabody Awards, five duPont-Columbia University Awards, and have received 10 Academy Award nominations. Independent Lens won the 2013, 2014, 2015, 2017, and 2022 International Documentary Association (IDA) Award for Best Continuing Series.#Documentary #PBSShortDocs #IndianFood #SouthAsianCuisine #PBSFood #Dhaba FeaturingPunjabi DhabaAll India Sweets & GroceryRupali ReddAugust ReddVenkata Chalapathi SamudralaBalvinder Singh SainiMansi TiwariNik DodaniHost / ProducerRupak GinnDirector / ProducerSami KhanProducerVicky LeeExecutive ProducersSally Jo FiferLois VossenExecutive in Charge of ProductionRoyd ChungSenior Manager, Short-Form ContentPamela TornoSupervising ProducersSusan CohenClare ChambersEditorJaron Henrie-McCreaDirector of PhotographyMatthew GarlandOriginal MusicAlam KhanSound RecordistVeronica LopezPost SoundMichael GassertAssistant CameraRyan MillerColoristJeffrey SousaOnline EditorJoshua WilmottArchival ProducerAdrián GutiérrezArchival ResearcherManuel MartínezEditorial ConsultantHena AshrafRupak Ginn WardrobeVenk ModurArchival Footage and ImagesVideoLand / POND5Azurita / POND5MSPhotographic / POND5ParamountThe New York TimesLibrary of Congress, Geography and Map DivisionKaranhjvhh / Wikimedia CommonsAvantiputra7 / Wikimedia CommonsWeAre / Storyblocks Sergey Gribanov / StoryblocksCBSNetflixUniversal StudiosMaplegutter / Wikimedia CommonsRebooted MomSonja Pauen - Stanhopea / Wikimedia CommonsFlying FourchetteKanak's KitchenBureau of Public Roads, United States Department of Agriculture / Wikimedia CommonsIndependent Lens Short-Form Funding Provided By:The Corporation for Public BroadcastingActon Family GivingFord FoundationJohn D. and Catherine T. MacArthur FoundationWyncote FoundationNational Endowment for the ArtsSPICE ROAD is a co-production of MIRAFILMS, LLC and ITVS, with funding provided by the CORPORATION FOR PUBLIC BROADCASTING (CPB)This program was produced by MiraFilms, LLC which is solely responsible for its content.© 2023 MIRAFILMS LLC. All Rights Reserved.
Swapping Our Favorite Comfort Foods! | Pan Pals 🍳 PBS Food 2023-06-21 | #comfortfood #dishswap #foodswap #tradingplaces #panpals #jewish #korean Watch the first episode of The Great American Recipe here on YouTube! youtu.be/JYTVLYERhZEComfort dishes are personal—they're just as much about the memories as the flavors themselves. In this episode of Pan Pals, we've brought in @CafeMaddy and @BerylShereshewsky to try cooking one another's dishes. From Korean Sujebi to Jewish Matzo Ball Soup, our guests will learn about one another's cultures, their flavors, and most of all, what comfort tastes like to them. ---------------------------------------------------------------------------------------- Maddy’s Comfort Food Recipe: pbs.org/food/recipes/sujebiKorean Sujebi Ingredients: 1 potato 3/4 cup flour (depends on your potato! add until doughy) 1 clove garlic Veggies (carrots, bokchoy, cabbage, onions, more potatoes, squash etc) 1 egg 1 tsp Soy sauce Salt 1 tsp fish sauce (optional) Directions: Grate potato and add flour until doughy. Refrigerate. In 3 cups of water, add smashed garlic and all of your veggies Boil until veggies are cooked (10 minutes) Pull apart and flatten dough into flakes and cook until slightly transparent. Season with soy sauce, salt, and fish sauce (optional) Make sure dough is cooked by sneaking in a taste! Add egg. Enjoy :) --------------------------------------------------------------------------------------- Beryl’s Comfort Food Recipe: pbs.org/food/recipes/matzo-ball-soup-3Jewish Matzo Ball Soup Ingredients: 1 chicken breast 1 carrot 1 celery stock 2 eggs Dill Chicken Stock in a Box Matzo Mix in a Box Directions: Whisk the eggs and add the matzo mix, combine and refrigerate for 10 min. Cut up your carrots and celery to your desired size. Add your carrots, celery, chicken breast, and chicken stock to a pot. Bring the stock to a boil. Once the chicken is cooked, take it out and shred it with a fork. Get your matzo balls from the fridge, wet your hands and roll them into balls slightly larger than a golf ball. When the stock is boiling, add the matzo balls to the pot. Cover and let them cook for 12-15 min. You can check to see if the matzo balls are done by cutting one in half. They should be pillowy! Enjoy! -------------------------------------------------------------------------------------- Pan Pals - Episode 1: Comfort Food Beryl Shereshewsky– Executive Producer Samantha Stamler– Executive Producer Adam Dylewski– Executive in Charge of Production (PBS)Colin Marshall– Editor Dominic Miller– Videography (New York) Dion Shringley– Graphics Christopher Skinner– Animation Maqui Gaona - Prop DesignerLeah Schwartz– Production Assistant Pan Pals is produced by Austin PBS for PBS. This program is produced by Austin PBS, which is solely responsible for its content. © 2023 PBS. All rights reserved.
Molten Lava Red Velvet Waffle Batter, Nobody Panic 😅 🌋 #RecipePBS PBS Food 2023-06-20 | Leanna brings some Atlanta flavor with her Fried Chicken and Red Velvet Waffles recipe. However, a molten lava waffle batter eruption was not part of that recipe. Can she keep her momentum in the kitchen? More from The Great American Recipe in our playlist: youtube.com/playlist?list=PLzkQfVIJun2Ll9OxnOYYDi-vNQkMnyxgI#waffles #chickenandwaffles #recipes
Lidia Cooks Mussels Triestina | Cooking with Lidia Bastianich PBS Food 2023-06-06 | Recipe and tips: to.pbs.org/3MsLtvr | #LidiaPBSToday Lidia is in her kitchen making Mussels Triestina, a simple ten-minute dish. She grew up in Istria on the Adriatic Sea, and describes summers on the beach as child, collecting buckets of shellfish to bring home for lunch or dinner. Find out some of Lidia’s tricks of the trade for cooking mussels, things that give the dish Lidia’s signature style. Lidia Celebrates America: Flavors That Define Us, an all-new hour-long documentary special featuring chef Lidia Bastianich: youtu.be/Xws4QUD8zP0Subscribe to the PBS Food channel for more clips: youtube.com/pbsfoodPrograms like “Lidia Celebrates America” are made possible by viewers like you. Support your local PBS station: pbs.org/donateEnjoy full episodes of your favorite PBS shows anytime, anywhere with the free PBS Video App: to.pbs.org/2QbtzhR#LidiaBastianich #Mussels #MusselsTriestinaHostLidia BastianichExecutive ProducersLidia Bastianich & Laurie DonnellyFor Five O’Clock FilmsSeries Producer Callie WiserProducersErika HeymannKendra GahaganEditorMark Dugas1st DPJosh Kun2nd DP Yasmeen JawharGripAlex SeelAssistant EditorPeter NortonSupervising Culinary ProducerAmy StevensonCulinary AssistantJenny AcostaHair and Make-upLisa MakowskiStudioMCM StagesMusicAPM For GBHPost productionThe Outpost, Dave Bigelow, Beth Godlin LillisGBH DigitalTory Starr, Anna Fort, Zack WaldmanGBH LegalJay Fialkov, Raven SmithGBH LifestylesEmily Stevens, Jonathan TrimbyFor Tavola ProductionsSupervising ProducerTanya Bastianich ManualiFor PBS Executives in ChargeAdam Dylewski, Maribel LopezThis digital series is produced for PBS by GBH, Five O’Clock Films, & Tavola Productionswhich are solely responsible for its content.© 2023 WGBH Educational Foundation and Tavola Productions. All rights reserved.
Julia Child’s Favorite Mushroom Risotto | Cooking with Lidia Bastianich PBS Food 2023-05-23 | Recipe and tips: to.pbs.org/3MsLtvr | #LidiaPBSWelcome to Lidia’s kitchen! Lidia shows us how to make Mushroom Risotto, one that she makes often at home. She reminisces as she cooks, and tells the story of opening her first restaurant, Felidia, as young woman. Hear what happened when Julia Child and James Beard came in to the restaurant asking specifically for the Risotto. Lidia Celebrates America: Flavors That Define Us, an all-new hour-long documentary special featuring chef Lidia Bastianich, will premiere May 31 at 9/8c right here on the PBS Food YouTube channel. Lidia will join in the live chat to reply to Q’s and comments from viewers like you!Subscribe to the PBS Food channel for more clips: youtube.com/pbsfoodPrograms like “Lidia Celebrates America” are made possible by viewers like you. Support your local PBS station: pbs.org/donateEnjoy full episodes of your favorite PBS shows anytime, anywhere with the free PBS Video App: to.pbs.org/2QbtzhR#LidiaBastianich #Risotto #MushroomRisotto #RisottoRecipe HostLidia BastianichExecutive ProducersLidia Bastianich & Laurie DonnellyFor Five O’Clock FilmsSeries Producer Callie WiserProducersErika HeymannKendra GahaganEditorMark Dugas1st DPJosh Kun2nd DP Yasmeen JawharGripAlex SeelAssistant EditorPeter NortonSupervising Culinary ProducerAmy StevensonCulinary AssistantJenny AcostaHair and Make-upLisa MakowskiStudioMCM StagesMusicAPM For GBHPost productionThe Outpost, Dave Bigelow, Beth Godlin LillisGBH DigitalTory Starr, Anna Fort, Zack WaldmanGBH LegalJay Fialkov, Raven SmithGBH LifestylesEmily Stevens, Jonathan TrimbyFor Tavola ProductionsSupervising ProducerTanya Bastianich ManualiFor PBS Executives in ChargeAdam Dylewski, Maribel LopezThis digital series is produced for PBS by GBH, Five O’Clock Films, & Tavola Productionswhich are solely responsible for its content.© 2023 WGBH Educational Foundation and Tavola Productions. All rights reserved.
Making Eggs Jeannette with Jacques Pépin | Cooking with Lidia Bastianich PBS Food 2023-05-16 | Recipe and tips: to.pbs.org/3MsLtvr | #LidiaPBSLidia has her friend Jacques Pépin in the kitchen and they’re cooking eggs! Jacques shows Lidia simple tips that make the difference when preparing hard-boiled eggs. Watch Jacques and Lidia tell stories and reminisce as they whip up a salad, and one of Jacques favorite family favorites, ‘Eggs Jeannette,’ a stuffed egg recipe which he named after his mother. Lidia Celebrates America: Flavors That Define Us, an all-new hour-long documentary special featuring chef Lidia Bastianich, will premiere May 31 at 9/8c right here on the PBS Food YouTube channel. Lidia will join in the live chat to reply to Q’s and comments from viewers like you!Subscribe to the PBS Food channel for more clips: youtube.com/pbsfoodPrograms like “Lidia Celebrates America” are made possible by viewers like you. Support your local PBS station: pbs.org/donateEnjoy full episodes of your favorite PBS shows anytime, anywhere with the free PBS Video App: to.pbs.org/2QbtzhR #LidiaBastianich #JacquesPepin #JacquesPepinEggs #EggsJeanetteHostLidia BastianichSpecial GuestJacques PépinExecutive ProducersLidia Bastianich & Laurie DonnellyFor Five O’Clock FilmsSeries Producer Callie WiserProducersErika HeymannKendra GahaganEditorMark Dugas1st DPJosh Kun2nd DP Yasmeen JawharGripAlex SeelAssistant EditorPeter NortonSupervising Culinary ProducerAmy StevensonCulinary AssistantJenny AcostaHair and Make-upLisa MakowskiStudioMCM StagesMusicAPM For GBHPost productionThe Outpost, Dave Bigelow, Beth Godlin LillisGBH DigitalTory Starr, Anna Fort, Zack WaldmanGBH LegalJay Fialkov, Raven SmithGBH LifestylesEmily Stevens, Jonathan TrimbyFor Tavola ProductionsSupervising ProducerTanya Bastianich ManualiFor PBS Executives in ChargeAdam Dylewski, Maribel LopezThis digital series is produced for PBS by GBH, Five O’Clock Films, & Tavola Productionswhich are solely responsible for its content.© 2023 WGBH Educational Foundation and Tavola Productions. All rights reserved.
How Did Vanilla Become The Most Common Ice Cream Flavor? | Delishtory PBS Food 2023-04-27 | How did chocolate and vanilla become the standard, common ice cream flavors? Kae Lani Palmisano gives us the history of ice cream, our stalwart faves, and a tour of regional flavors you might not have heard of. 0:25 - History of Ice Cream1:02 - Chocolate and Vanilla2:43 - Teaberry3:25 - Ube4:05 - Superman4:55 - Regional favoritesDelishtory brings you a tasty exploration into our favorite food obsessions. It's delicious, it's history - it's Delishtory!Kae Lani Palmisano is an Emmy Award-Winning television host, food and travel writer, recipe developer and home cook who loves to explore the journey that food takes to get to the plate.Delishtory is a production of WHYY.
Lisa and Andrea’s Sautéed Fiddleheads | Kitchen Vignettes | PBS Food PBS Food 2023-04-25 | Lisa and Andrea Sockabasin have been harvesting fiddleheads since they were little girls, a springtime tradition in Wabanaki culture, and one that has been passed down across thousands of years of generations. Have you ever foraged for fiddleheads? How do you like to prepare them? Tell us in the comments below, and try Lisa and Andrea’s delicious method for preparing them.Recipe: to.pbs.org/3Lr6fuzProduced and Edited by:Aube GirouxFilmed by: Josh GerritsenMusic:Morning Prayer by Simon WesterLow Light by OhioLicensed from artlist.ioKitchen Vignettes is a farm-to-table cooking show and food blog by Aube Giroux, a James Beard award-winning documentary filmmaker and a passionate organic gardener and home cook. Kitchen Vignettes received the 2012 Saveur Magazine Best Food Blog award (video category) and has been twice nominated for a James Beard Award. Follow along atinstagram.com/kitchenvignettes andfacebook.com/kitchenvignettesPBS Food celebrates a love of food and cooking with the best recipes and fresh ingredients. No gimmicks, just food. Find recipes from your favorite cooking shows and more:http://www.pbs.org/food
Why Does Spiciness Feel Hot? | Delishtory PBS Food 2023-04-13 | Why do spicy foods feel hot? Why do minty foods feel cold? It all comes down to Chemesthesis. Kae Lani Palmisano blows our collective minds as she dives into how our tongues translate spicy flavors, astringency, and carbon dioxide. 0:00 - What is chemesthesis?0:49 - Spicy and the scoville scale2:19 - Minty2:47 - Astringent 3:34 - Bubbly4:26 - Fermented FoodsDelishtory brings you a tasty exploration into our favorite food obsessions. It's delicious, it's history - it's Delishtory!Kae Lani Palmisano is an Emmy Award-Winning television host, food and travel writer, recipe developer and home cook who loves to explore the journey that food takes to get to the plate.Delishtory is a production of WHYY.
What Are The Different Types Of Cinnamon? | Delishtory PBS Food 2023-03-30 | Did you know there are different types of Cinnamon? And the cinnamon you're noshing on today is not the same kind your Granny used to sprinkle in her recipes. Our spice rack MVP has a long history that involves magic birds and power struggles. Kae Lani Palmisano walks you through the nuances of cinnamon so we can all bite into our airport cinnamon buns with a bit more context. 0:00 Intro0:43 - Where does cinnamon come from?1:06 - Cassia cinnamon2:12 - Ceylon cinnamon3:02 - Cinnamon birds3:41 - The search for cinnamon4:33 - Ceylon vs. CassiaDelishtory brings you a tasty exploration into our favorite food obsessions. It's delicious, it's history - it's Delishtory!Kae Lani Palmisano is an Emmy Award-Winning television host, food and travel writer, recipe developer and home cook who loves to explore the journey that food takes to get to the plate.Delishtory is a production of WHYY.
How has food been used to flaunt wealth? | Delishtory PBS Food 2023-03-16 | Did you know people used to rent pineapples by the hour? Food has been used throughout history to flaunt wealth and status. Kae Lani Palmisano explores the culinary fads of historical high society!0:00 How the rich and fabulous used food to flaunt their wealth0:44 Pineapples2:30 Soup Tureens3:23 CeleryDelishtory brings you a tasty exploration into our favorite food obsessions. It's delicious, it's history - it's Delishtory!Kae Lani Palmisano is an Emmy Award-Winning television host, food and travel writer, recipe developer and home cook who loves to explore the journey that food takes to get to the plate.Delishtory is a production of WHYY.
Why Does Wawa Have a Cult Following? | Delishtory PBS Food 2023-03-02 | What's a Wawa? And why does Wawa have a cult following? To an outsider, the regional convenience store might just look like a place to grab a coffee and gas, maybe a hoagie. But to those who live in the area, Wawa is a way of life. Kae Lani Palmisano lays out her theory of Wawa-tivity.0:00 - Food chains with a cult following0:53 - The origin of Wawa2:02 - Community2:41 - Ambassadorship3:45 - The rivalry of Wawa vs. SheetzDelishtory brings you a tasty exploration into our favorite food obsessions. It's delicious, it's history - it's Delishtory!Kae Lani Palmisano is an Emmy Award-Winning television host, food and travel writer, recipe developer and home cook who loves to explore the journey that food takes to get to the plate.Delishtory is a production of WHYY.
Why Sparkling Wine Isnt Always Champagne | Delishtory PBS Food 2023-02-16 | Why can’t you call all sparkling wine champagne? And is all parmesan cheese created equal? Some foods are legally protected through a Geographical Indication - a special seal of approval that forever links the name of the food to that place. Kae Lani Palmisano explains the most famous examples and the rigorous standards those products must meet. 0:00- Champagne1:34 - Parmigiano Reggiano v. Parmesan2:01 - Gruyere Cheese3:33 - Kobe BeefDelishtory brings you a tasty exploration into our favorite food obsessions. It's delicious, it's history - it's Delishtory!Kae Lani Palmisano is an Emmy Award-Winning television host, food and travel writer, recipe developer and home cook who loves to explore the journey that food takes to get to the plate.Delishtory is a production of WHYY.
Who Invented Nachos? And Other Accidental Food Inventions | Delishtory PBS Food 2023-02-02 | Did you know nachos were invented by accident when a chef was nowhere to be found? And popsicles were created in a kid's backyard experiment? Dive into the stories behind some of the delicious strokes of luck that created our favorite treats!0:00 - Intro0:41 - Popsicles & Frank Epperson2:01 - Nachos & Ignacio Anaya3:03 - Cobb Salad & Robert CobbDelishtory brings you a tasty exploration into our favorite food obsessions. It's delicious, it's history - it's Delishtory!Kae Lani Palmisano is an Emmy Award-Winning television host, food and travel writer, recipe developer and home cook who loves to explore the journey that food takes to get to the plate.Delishtory is a production of WHYY.
The Messy History of Food Fight Festivals | Delishtory PBS Food 2023-01-19 | Food fights aren’t just for your high school cafeteria. Discover food fight traditions and festivals from around the world with host Kae Lani Palmisano. We’re talking real foods, real throwing, real messy.Timestamps: 0:00 - Food fights around the world0:22 - Battle of the Oranges / Carnival of Ivrea1:14 - Tomato Fight / La Tomatina2:51 - Fruit Cake Toss3:27 - SetsubunDelishtory brings you a tasty exploration into our favorite food obsessions. It's delicious, it's history - it's Delishtory!Kae Lani Palmisano is an Emmy Award-Winning television host, food and travel writer, recipe developer and home cook who loves to explore the journey that food takes to get to the plate.Delishtory is a production of WHYY.
What Does the Future of Lab Grown Meat Look Like? | Serving Up Science PBS Food 2023-01-12 | Support Serving Up Science: http://bit.ly/ScienceServe Would you eat steak grown in a test tube? A chicken nugget from a petri dish? It's not science fiction. It’s the next generation of meat, grown in a lab from the cells of animals ike pigs, chickens, and cows. Cultivated meat doesn’t come from an individual cow, pig, or bird on a farm. It’s grown in the lab directly from animal cells. Scientists are increasingly concerned that the coming decades will bring climate conditions that make food production and distribution uncertain. Cultivated meat may offer a satisfying alternative to traditionally raised meat, while being more sustainable than current agricultural practices. Serving Up Science is a production of WKAR, in association with PBS Digital Studios, with funding provided by the National Science Foundation. More Info: http://bit.ly/ServingUpScience-WKAR Serving Up Science is hosted by history buff, science writer and foodie Sheril Kirshenbaum, who gives you science-backed tips to make your favorite foods even better.
Is Caffeine Dangerous? Your Brain on Coffee | Serving Up Science PBS Food 2022-12-29 | Support Serving Up Science: http://bit.ly/ScienceServe What does caffeine do to our bodies that makes us perk up and give us a mood boost? More than you might realize! Discover the chemistry of caffeine and why it’s the world’s most consumed psychoactive substance. Worldwide, an estimated 2.25 billion cups of coffee are enjoyed per day. Arabica coffee accounts for about 60% of the world's coffee production. It is becoming harder to produce because of increased temperature rise. Sheril is joined in the kitchen by David Lowry, evolutionary plant biologist and self-proclaimed coffee addict. David also happens to be Sheril's husband. Serving Up Science is a production of WKAR, in association with PBS Digital Studios, with funding provided by the National Science Foundation. More Info: http://bit.ly/ServingUpScience-WKAR Serving Up Science is hosted by history buff, science writer and foodie Sheril Kirshenbaum, who gives you science-backed tips to make your favorite foods even better.
Are the Smoke Points of Cooking Oils Really Important? | Serving Up Science PBS Food 2022-12-15 | Support Serving Up Science: http://bit.ly/ScienceServe Not all cooking oils are created equal. With so many options available -- from coconut, to vegetable, to olive oil, and more -- what’s a home chef to do? Sheril explores characteristics of cooking oils and offers solutions to this cooking conundrum. Oils are everywhere! In chips, crackers, salad dressings, granola, sauces, cereal, plant-based meats -- pretty much any packaged food in your pantry. When it comes to what we do in the kitchen, selecting the right oil is about temperature, taste, and impact on health. Serving Up Science is a production of WKAR, in association with PBS Digital Studios, with funding provided by the National Science Foundation. More Info: http://bit.ly/ServingUpScience-WKAR Serving Up Science is hosted by history buff, science writer and foodie Sheril Kirshenbaum, who gives you science-backed tips to make your favorite foods even better.
Why Are So Many Truffle Products Fake? | Serving Up Science PBS Food 2022-12-01 | Support Serving Up Science: http://bit.ly/ScienceServe Think your truffle popcorn has real truffle? Think again. Many products bearing a truffle label typically get their taste and aroma from a truffle flavored oil -- not the real thing! Our passion for truffles dates back centuries, when botanical handbooks claimed that they could be used as aphrodisiacs or medicines. As Sheril makes a truffle gouda omelette, she is joined in the kitchen by mycologist Greg Bonito, who shares some of the science behind the rare and desirable fungi that is the truffle. Serving Up Science is a production of WKAR, in association with PBS Digital Studios, with funding provided by the National Science Foundation. More Info: http://bit.ly/ServingUpScience-WKAR Serving Up Science is hosted by history buff, science writer and foodie Sheril Kirshenbaum, who gives you science-backed tips to make your favorite foods even better.
Why Am I Craving Sweets? | Serving Up Science PBS Food 2022-11-17 | Support Serving Up Science: http://bit.ly/ScienceServe Why are we drawn to fatty, sugary, and salty snacks and drinks? We’re putting junk food under the microscope to explore the science behind our affinity for processed foods that pack a lot of calories and have little nutritional value. When we eat foods that contain lots of fat and sugar, it's the natural chemical dopamine that gives us a rush of elation and desire for more. Serving Up Science is a production of WKAR, in association with PBS Digital Studios, with funding provided by the National Science Foundation. More Info: http://bit.ly/ServingUpScience-WKAR Serving Up Science is hosted by history buff, science writer and foodie Sheril Kirshenbaum, who gives you science-backed tips to make your favorite foods even better.
Serving Up Science is Back! PBS Food 2022-11-14 | The series dishing out the science of food and its impact on our health and planet is back. Foodie and science writer Sheril Kirshenbaum explores culinary cuisine and customs and the latest in food innovation. From growing meat in a lab to the psychology and biology behind the sugar rush, Sheril solves your cooking conundrums with a spice of science.
The Three Sisters: Corn, Black Beans and Squash | Relish with Yia Vang PBS Food 2022-11-08 | Diné and Native American chef Brian Yazzie teaches chef Yia Vang his version of the Three Sisters. The Three Sisters dish features corn, black beans and squash, ingredients that not only grow well together, but are also indigenous to the Americas.Chef Brian Yazzie first stepped into the kitchen as a young child while living on the Navajo Nation in Arizona. He says, “I started cooking at the age of seven, helping my mom in the kitchen.” The youngest of eight kids, Yazzie was often the only one at home with his single mom. “One day I heard that the knife tapping on the cutting board and smelled the aromatics coming from the kitchen. It's that curiosity that brought me into the kitchen. I was too small for a knife, so I was helping her set up the tables, do the dishes, you know, stir the soup or bringing the food out, whatever I could do to help. I just had that mentality, that unconditional love because, you know, I didn't see a father figure around.” 𝙂𝙚𝙩 𝙩𝙝𝙚 𝙧𝙚𝙘𝙞𝙥𝙚 𝙛𝙤𝙧 𝙏𝙝𝙧𝙚𝙚 𝙎𝙞𝙨𝙩𝙚𝙧𝙨 𝙝𝙚𝙧𝙚: bit.ly/3E3rgYURelish shares stories of cultural heritage in Twin Cities communities through the universal language of food. In each episode, host Yia Vang (Union Hmong Kitchen) takes viewers inside the home kitchens of local chefs as they serve up an ingredient or dish that has personal and cultural meaning to them: tptoriginals.org/series/relish#food #pbsfood #relish #twincitiespbs #yiavang #chefyiavang #brianyazzie #threesisters #navajonationrecipes #navajo #navajonation #diné #Yazziethechef00:00: Making corn mush00:30: Introducing Chef Brian Yazzie00:32: Indigenous American ingredients00:47: Why is corn important in Native American cooking?2:03: What are the Three Sisters?2:23: Making an earth oven4:51: Eating bison and the Three Sister dish
Dax and Gavins Any Berry Clafoutis | Kitchen Vignettes | PBS Food PBS Food 2022-11-01 | Clafoutis is a classic French dessert, falling somewhere between a thick crepe and a sweet quiche. Basically, a baked custard with a little more structure than the classic custard.Recipe: to.pbs.org/3gQrLfuProduced and Edited by:Aube GirouxFilmed by: Josh GerritsenMusic:Picnic Life by Rex BannerSugar by Katrina StoneBoth courtesy of artlist.ioKitchen Vignettes is a farm-to-table cooking show and food blog by Aube Giroux, a James Beard award-winning documentary filmmaker and a passionate organic gardener and home cook. Kitchen Vignettes received the 2012 Saveur Magazine Best Food Blog award (video category) and has been twice nominated for a James Beard Award. Follow along atinstagram.com/kitchenvignettes andfacebook.com/kitchenvignettesPBS Food celebrates a love of food and cooking with the best recipes and fresh ingredients. No gimmicks, just food. Find recipes from your favorite cooking shows and more:http://www.pbs.org/food
The Best Recipe To Keep Your Pot Roast Tender | Relish with Chef Yia Vang PBS Food 2022-10-25 | Made in a cast iron skillet, Chef Karyn Tomlinson (Myriel) riffs on her grandma’s midwestern pot roast. The aromas and flavors of this slow-roasted classic with veggies recreate memories of countless Sunday dinners gathered in the small Swedish immigrant community where chef Tomlinson visited her grandparents. Plus, chef Tomlinson and chef Yia Vang come up with inventive ways to pass the time while making this family favorite that may include some Bob Ross “happy little trees”.𝙂𝙚𝙩 𝙩𝙝𝙚 𝙧𝙚𝙘𝙞𝙥𝙚 𝙛𝙤𝙧 𝙂𝙧𝙖𝙣𝙙𝙢𝙖'𝙨 𝙥𝙤𝙩 𝙧𝙤𝙖𝙨𝙩: bit.ly/3u7N4eJRelish shares stories of cultural heritage in Twin Cities communities through the universal language of food. In each episode, host Yia Vang (Union Hmong Kitchen) takes viewers inside the home kitchens of local chefs as they serve up an ingredient or dish that has personal and cultural meaning to them: tptoriginals.org/series/relish#food #pbsfood #relish #twincitiespbs #yiavang #chefyiavang #potroast #midwesternpotroast #classic potroast #chefkaryntomlinson
John Forti’s Heirloom Salad | Kitchen Vignettes | PBS Food PBS Food 2022-10-18 | Discover how a salad can be a work of art. John's salads have blown up and expanded our previously limited notions of what a garden salad can be. Recipe: to.pbs.org/3s3JJxnProduced and Edited by:Aube GirouxFilmed by: Josh GerritsenMusic:www.artlist.ioFlight of the Inner Bird by Yehezkel RazKitchen Vignettes is a farm-to-table cooking show and food blog by Aube Giroux, a James Beard award-winning documentary filmmaker and a passionate organic gardener and home cook. Kitchen Vignettes received the 2012 Saveur Magazine Best Food Blog award (video category) and has been twice nominated for a James Beard Award. Follow along atinstagram.com/kitchenvignettes andfacebook.com/kitchenvignettesPBS Food celebrates a love of food and cooking with the best recipes and fresh ingredients. No gimmicks, just food. Find recipes from your favorite cooking shows and more:http://www.pbs.org/food
Not Your Grandmas Fruitcake | Relish with Yia Vang PBS Food 2022-10-11 | Fruitcake gets quite the bad rap, but have you ever tasted a Jamaican fruitcake? Gooey, moist Jamaican fruitcake, also known as Black cake or Christmas cake, is a must on many Caribbean holiday tables. And since you cannot have Jamaican fruitcake without sorrel wine- an iced hibiscus mulled wine, baker Altreisha Foster of Sugarspoon Desserts, makes that too, and brings chef Yia Vang along for the ride.Get Altreisha Foster’s Jamaican fruitcake and sorrel wine recipes here:bit.ly/3Cge6p6Relish shares stories of cultural heritage in Twin Cities communities through the universal language of food. In each episode, host Yia Vang (Union Hmong Kitchen) takes viewers inside the home kitchens of local chefs as they serve up an ingredient or dish that has personal and cultural meaning to them: tptoriginals.org/series/relish#food #pbsfood #relish #twincitiespbs #yiavang #chefyiavang #sugarspoondesserts #Jamaicanfruitcake #fruitcake #christmascake #blackcake 00:30: What does a Jamaican fruitcake taste like?00:39: Fruitcake is dense00:49: Key Jamaican fruitcake ingredients1:51: What is Sorrel Wine? Aka the perfect pairing with Jamaican fruitcake2:47: What are the origins of fruitcake?3:37: Fruitcake outlawed3:54: How to make Jamaican fruitcake3:58: How did fruitcake get to Jamaica?4:58: What is browning?5:21: Jamaican Black Cake and Jamaican Christmas Cake5:44: Where did Baker Altreisha Foster learn to make Jamaican fruitcake?6:40: How to avoid making dense fruitcake07:30 Making sorrel - or hibiscus – wine09:25 Decorating and preserving Jamaican fruitcake 11:10 Trying the Jamaican fruitcake and sorrel wine
Norwegian Waffles | Relish with Yia Vang PBS Food 2022-09-27 | Founder of Nordic Waffles, Stine Aasland, reveals that in Norway, waffles aren't just a breakfast food. They are eaten at all hours of the day, most often as a snack. Waffles are a part of milestone experiences like weddings and birthdays, or the more casual treat served when calling on a friend. No matter the occasion, waffles embody the Norwegian culture of "koselig" or coziness. Learn more about this culture-making treat and the unique regional toppings along with chef Yia Vang in this episode of Relish.Get Stine Aasland’s waffle recipe here:bit.ly/3S3jUJuRelish shares stories of cultural heritage in Twin Cities communities through the universal language of food. In each episode, host Yia Vang (Union Hmong Kitchen) takes viewers inside the home kitchens of local chefs as they serve up an ingredient or dish that has personal and cultural meaning to them: on.tpt.org/2NN50XF#food #pbsfood #relish #twincitiespbs #nordicwaffles #norwegianwaffles #yiavang #chefyiavang #koseligChapters00:00: Norwegian cuisine is more than lefse and lutefisk00:10: What is “koselig” and how does it relate to waffles?1:00: First step to making waffle batter is eggs1:05: Where do you find waffles in Norway and when do you eat them?1:32: Secret to a good waffle batter is whisking2:18: Secret to a good waffle batter is creating harmony with ingredients2:34: Cardamom in Scandinavian culture is the cozy taste3:00: The love in a waffle recipe is this ingredient3:36: Waffle nostalgia4:02: Traditional Norwegian waffle toppings by region4:10: Northern Norway tops their waffles with eggs and caviar 4:10: Trøndelag tops their waffles with Jarlsberg cheese4:25: Favorite Norwegian waffle toppings country wide are gjetost, also known as Norwegian’s peanut butter, butter and sugar, and sour cream and sweetened berries5:13: How to eat a Norwegian waffle
Tamales: The Ultimate Mexican Energy Bar | Relish with Yia Vang PBS Food 2022-09-13 | Using Mexican heirloom corn and the Aztec technique of nixtamalization make for an authentic taste of home in chef Gustavo Romero's tamales. He shares with host Yia Vang his family traditions behind tamales and why he calls them "Mexican energy bars."Get chef Gustavo Romero's tamale recipe here: bit.ly/2Yf5vAARelish shares stories of cultural heritage in Twin Cities communities through the universal language of food. In each episode, host Yia Vang (Union Hmong Kitchen) takes viewers inside the home kitchens of local chefs as they serve up an ingredient or dish that has personal and cultural meaning to them: tpt.org/relish#food #pbsfood #tamales #relish #twincitiespbs #mexico Chapters00:12: Meet Gustavo Romero00:17: Mexican heirloom corn1:40: What is nixtamalization?6:05: How to wrap a tamale7:45: When do you eat tamales?8:08: A tamale is a Mexican energy bar8:25: How do you know when tamales are done steaming?10:00: Another way to wrap tamales
Sukiyaki à la Grandma (Feat. Chef Justin Sutherland) | Relish with Yia Vang PBS Food 2022-08-30 | Chef Justin Sutherland's culturally rich upbringing centered around his grandparents, who have roots in Japan, Mississippi and Norway. One of his favorite dishes was his Japanese grandmother's sukiyaki, a traditional hot pot-like meal with thinly sliced beef, tofu and vegetables in a rich savory and umami-toned broth, served with rice. Sutherland's grandma shows up for the final taste test.𝙂𝙚𝙩 𝙅𝙪𝙨𝙩𝙞𝙣 𝙎𝙪𝙩𝙝𝙚𝙧𝙡𝙖𝙣𝙙'𝙨 𝙎𝙪𝙠𝙞𝙮𝙖𝙠𝙞 𝙧𝙚𝙘𝙞𝙥𝙚 𝙝𝙚𝙧𝙚: bit.ly/2Yf5vAARelish shares stories of cultural heritage in Twin Cities communities through the universal language of food. In each episode, host Yia Vang (Union Hmong Kitchen) takes viewers inside the home kitchens of local chefs as they serve up an ingredient or dish that has personal and cultural meaning to them.#food #pbsfood #sukiyaki #relish #twincitiespbs #justinsutherland #yiavang 00:21: What is Japanese Sukiyaki?00:34: Sauce base for sukiyaki. Dry sake, mirin, soy sauce and brown sugar00:49: How did chef Justin Sutherland’s heritage influence his love of food and cooking?1:43: Ingredients in sukiyaki2:15: What does sukiyaki represent in Japanese culture3:01: What does chef Justin Sutherland love about cooking?3:34: Adding all ingredients to sukiyaki4:20: Tip for traditional sukiyaki4:35: Sukiyaki is a hearty and light dish5:07: Cook time for sukiyaki5:14: Meet chef Justin Sutherland’s grandma5:47: Tip from Justin Sutherland’s grandma on sukiyaki- cut the yam noodles6:13: Chef Yia Vang’s reaction to chef Justin Sutherland’s traditional Japanese sukiyaki6:23: Chef Justin Sutherland’s grandma’s reaction to his sukiyaki
Kitchen Bloopers and Funny Moments | The Great American Recipe | PBS Food PBS Food 2022-08-25 | Official Website: to.pbs.org/37EB3qD | #RecipePBSCooking can be an adventure. Things don't always go as planned in the kitchen. Mishaps, mispronunciations, uninvited insects, and general goofy behavior are part of what make the competition fun! This program is made possible by viewers like you. Support your local PBS station: pbs.org/donateSubscribe for more:youtube.com/pbsfoodyoutube.com/PBSEnjoy full episodes of your favorite PBS shows anytime, anywhere with the free PBS Video App: to.pbs.org/2QbtzhRFOLLOW US:Facebook: facebook.com/PBSTwitter: twitter.com/PBSInstagram: instagram.com/PBSTikTok: tiktok.com/@pbsShop: shop.pbs.org#RecipePBS #PBSFood #cooking #bloopers More About the Show:Hosted by Alejandra Ramos, the new series gives talented home cooks from different regions of the country the opportunity to showcase their beloved signature dishes and compete to win the national search for “The Great American Recipe.” Judges Leah Cohen, Tiffany Derry and Graham Elliot will bring their professional insights and deep culinary knowledge to encourage and support the contestants along the way.
Snack On Sizzling Vietnamese Street Food Bánh Khọt | Relish with Chef Yia Vang PBS Food 2022-08-16 | James Beard Award finalist Christina Nguyen prepares one of her favorite Vietnamese street food snacks, Bánh Khot. A small, pancake-like bite served in a lettuce leaf, Bánh Khot is topped with fresh herbs and pickled vegetables, and then dipped in nuoc cham sauce.𝙂𝙚𝙩 𝙩𝙝𝙚 𝙧𝙚𝙘𝙞𝙥𝙚𝙨 𝙛𝙤𝙧 𝙗𝙖𝙣𝙝 𝙠𝙝𝙤𝙩 𝙖𝙣𝙙 𝙣𝙪𝙤𝙘 𝙘𝙝𝙖𝙢: bit.ly/2WvSTmqRelish, produced by Twin Cities PBS, shares stories of cultural heritage through the universal language of food. In each episode, host Yia Vang (Union Hmong Kitchen) takes viewers inside the home kitchens of local chefs as they serve up an ingredient or dish that has personal and cultural meaning to them.#food #pbsfood #vietnamesefood #relish #twincitiespbs
Why is Sticky Rice so Important in Laotian Cooking? | Relish with Chef Yia Vang PBS Food 2022-08-09 | When Chef Ann Ahmed craves a snack, she'll make sticky rice and a hot sauce, or jeow. Chef Yia Vang joins Ahmed to make Jeow Mak Len (Sticky Rice & Roasted Tomato Jeow) and learns about the importance of sticky rice in Laotian culture and in Ahmed's own home.𝙂𝙚𝙩 𝙩𝙝𝙚 𝙧𝙚𝙘𝙞𝙥𝙚 𝙛𝙤𝙧 𝙧𝙤𝙖𝙨𝙩𝙚𝙙 𝙩𝙤𝙢𝙖𝙩𝙤 𝙟𝙚𝙤𝙬: on.tpt.org/2O3CVgeRelish, produced by Twin Cities PBS, shares stories of cultural heritage through the universal language of food. In each episode, host Yia Vang (Union Hmong Kitchen) takes viewers inside the home kitchens of local chefs as they serve up an ingredient or dish that has personal and cultural meaning to them.#food #pbsfood #stickyrice #relish #twincitiespbs #laos
The Story Behind These Egg Rolls Might Make You Cry | The Great American Recipe | PBS Food PBS Food 2022-08-04 | Official Website: to.pbs.org/37EB3qD | #RecipePBSFoo is preparing Vietnamese Egg Rolls that reminds him of his mother. Because the family did not have much money, Foo's mother would often prepare egg rolls as thank-you gifts.This program is made possible by viewers like you. Support your local PBS station: pbs.org/donateSubscribe for more:youtube.com/pbsfoodyoutube.com/PBSEnjoy full episodes of your favorite PBS shows anytime, anywhere with the free PBS Video App: to.pbs.org/2QbtzhRFOLLOW US:Facebook: facebook.com/PBSTwitter: twitter.com/PBSInstagram: instagram.com/PBSTikTok: tiktok.com/@pbsShop: shop.pbs.org#PBSFood #cookingMore About the Show:Hosted by Alejandra Ramos, the new series gives talented home cooks from different regions of the country the opportunity to showcase their beloved signature dishes and compete to win the national search for “The Great American Recipe.” Judges Leah Cohen, Tiffany Derry and Graham Elliot will bring their professional insights and deep culinary knowledge to encourage and support the contestants along the way.
Bite Into the Rich Tradition of Potica | Relish with Chef Yia Vang PBS Food 2022-08-02 | Chef Yia Vang learns about potica, a nut roll originating in Eastern and Central Europe, from bakers Samantha Kelly and Ashley Leonard. Derived from the Slovenian word "poviti," which means "to wrap in," potica was introduced to Minnesota in the 1900s by Slovenian and Croatian immigrants. The sweet bread is spread with a walnut-honey-cream mixture and then rolled, baked and sliced. The delicious recipe is a staple on many Christmas and Easter tables in Minnesota's Iron Range. 𝗚𝗲𝘁 𝘁𝗵𝗲 𝗿𝗲𝗰𝗶𝗽𝗲 𝗵𝗲𝗿𝗲: 𝗵𝘁𝘁𝗽𝘀://𝘄𝘄𝘄.𝘁𝗽𝘁𝗼𝗿𝗶𝗴𝗶𝗻𝗮𝗹𝘀.𝗼𝗿𝗴/𝗽𝗼𝘁𝗶𝗰𝗮-𝗵𝗼𝗹𝗶𝗱𝗮𝘆-𝘀𝘄𝗲𝗲𝘁-𝗯𝗿𝗲𝗮𝗱/Relish, produced by Twin Cities PBS, shares stories of cultural heritage through the universal language of food. In each episode, host Yia Vang (Union Hmong Kitchen) takes viewers inside the home kitchens of local chefs as they serve up an ingredient or dish that has personal and cultural meaning to them.#food #cooking #holidayrecipes #relish #twincitiespbs
When your cooking keeps you married 🤣 #Shorts #RecipePBS #Cooking PBS Food 2022-08-01 | Foo's Shaking Beef (Vietnamese: Bò Lúc Lắc) was the first dish he made for his wife, and it might be why she's kept him around!#vietnamesefood #beefrecipe #food Find more of The Great American Recipe: to.pbs.org/37EB3qDThis program is made possible by viewers like you. Support your local PBS station: pbs.org/donateEnjoy full episodes of your favorite PBS shows anytime, anywhere with the free PBS Video App: to.pbs.org/2QbtzhR
Which Fusion Dish is Most Delicious? | The Great American Recipe | PBS Food PBS Food 2022-07-27 | Official Website: to.pbs.org/37EB3qD | #RecipePBSFusion meals combine two or more traditional cuisines into something new. The contestants prepare their favorites including a Brazilian Fish Stew and Chinese Char Siu BBQ.This program is made possible by viewers like you. Support your local PBS station: pbs.org/donateSubscribe for more:youtube.com/pbsfoodyoutube.com/PBSEnjoy full episodes of your favorite PBS shows anytime, anywhere with the free PBS Video App: to.pbs.org/2QbtzhRFOLLOW US:Facebook: facebook.com/PBSTwitter: twitter.com/PBSInstagram: instagram.com/PBSTikTok: tiktok.com/@pbsShop: shop.pbs.org#PBSFood #cooking 00:00 - Dan's Italiano Burger with Calabrian Chili Peppers01:08 - Brazilian Moqueca and Pão de Queijo (Fish Stew and Cheese Bread)03:04 - Nikki's Shrimp Curry05:32 - Chinese Southwestern Ribs with Mexican Elote07:18 - Silvia's Californian Salmon SaladMore About the Show:Hosted by Alejandra Ramos, the new series gives talented home cooks from different regions of the country the opportunity to showcase their beloved signature dishes and compete to win the national search for “The Great American Recipe.” Judges Leah Cohen, Tiffany Derry and Graham Elliot will bring their professional insights and deep culinary knowledge to encourage and support the contestants along the way.
Hmong-Style Pork Steam Buns Combine Flavors and Traditions | Relish with Chef Yia Vang PBS Food 2022-07-26 | Chef Yia Vang cooks up Hmong-style pork steam buns with his mother, Pang Vang. A staple in many East and Southeast Asian countries, families often personalize the recipe with the flavors and ingredients they love most. Pang first discovered the dish when the family lived in a refugee camp in Thailand. Even though they aren't a part of traditional Hmong fare, she's made them ever since.𝙂𝙚𝙩 𝙩𝙝𝙚 𝙧𝙚𝙘𝙞𝙥𝙚 𝙛𝙤𝙧 𝙃𝙢𝙤𝙣𝙜-𝙨𝙩𝙮𝙡𝙚 𝙨𝙩𝙚𝙖𝙢 𝙗𝙪𝙣𝙨: tptoriginals.org/relish-pang-vangs-hmong-style-steam-bunsRelish, produced by Twin Cities PBS, shares stories of cultural heritage through the universal language of food. In each episode, host Yia Vang (Union Hmong Kitchen) takes viewers inside the home kitchens of local chefs as they serve up an ingredient or dish that has personal and cultural meaning to them.#food, #recipes #steambuns #chefyiavang #relish #twincitiespbs
Fricasé de Pollo is the Summer Comfort Food You Need | Relish with Chef Yia Vang PBS Food 2022-07-19 | Learn to make fricasé de pollo, a Puerto Rican take on chicken fricasse, with Chef Nettie Colón. A cross between a stew and a braise (without searing the meat), Colón's fricasé de pollo is prepared here on an Argentinian-style parilla and served with sofrito and white rice. Chef Colón has cooked all over the world, but she finds herself in the flavors she learned from her grandmother.𝙂𝙚𝙩 𝙩𝙝𝙚 𝙧𝙚𝙘𝙞𝙥𝙚 𝙛𝙤𝙧 𝙛𝙧𝙞𝙘𝙖𝙨𝙚́ 𝙙𝙚 𝙥𝙤𝙡𝙡𝙤: bit.ly/3e5tYAvRelish, produced by Twin Cities PBS, shares stories of cultural heritage through the universal language of food. In each episode, host Yia Vang (Union Hmong Kitchen) takes viewers inside the home kitchens of local chefs as they serve up an ingredient or dish that has personal and cultural meaning to them.#food #fricasedepollo #puertoricanfood #chefyiavang #twincitiespbs
Tony’s Deconstructed Cannoli and Dan’s Homemade Cavatelli | The Great American Recipe | PBS Food PBS Food 2022-07-14 | Official Website: to.pbs.org/37EB3qD | #RecipePBSWhat happens when you take a cannoli apart? Tony tries his hand at something outside of his Korean fusion comfort zone with a Deconstructed Cannoli dip. Meanwhile, Dan rolls dough of a different kind, with homemade pasta in a Cavatelli maker.This program is made possible by viewers like you. Support your local PBS station: pbs.org/donateSubscribe for more:youtube.com/pbsfoodyoutube.com/PBSEnjoy full episodes of your favorite PBS shows anytime, anywhere with the free PBS Video App: to.pbs.org/2QbtzhRFOLLOW US:Facebook: facebook.com/PBSTwitter: twitter.com/PBSInstagram: instagram.com/PBSTikTok: tiktok.com/@pbsShop: shop.pbs.org#RecipePBS #PBSFood #cooking #cannoli 00:00 - Tony's Deconstructed Cannoli 01:58 - Dan's Cavatelli with Chicken CapreseMore About the Show:Hosted by Alejandra Ramos, the new series gives talented home cooks from different regions of the country the opportunity to showcase their beloved signature dishes and compete to win the national search for “The Great American Recipe.” Judges Leah Cohen, Tiffany Derry and Graham Elliot will bring their professional insights and deep culinary knowledge to encourage and support the contestants along the way.
How to Select and Break Down Salmon | Relish with Chef Yia Vang PBS Food 2022-07-12 | Chef John Sugimura shares his tips for picking and curing the perfect piece of salmon for this dish, salmon on crispy rice. This easy cure recipe is simple yet effective at bringing out the best flavor and texture in the fish. Sugimura cooks up this dish to connect with his Japanese American heritage and the legacy of his grandmother who persevered after being sent to a WWII internment camp.𝙂𝙚𝙩 𝙩𝙝𝙚 𝙧𝙚𝙘𝙞𝙥𝙚 𝙛𝙤𝙧 𝙨𝙖𝙡𝙢𝙤𝙣 𝙨𝙪𝙨𝙝𝙞 𝙤𝙫𝙚𝙧 𝙘𝙧𝙞𝙨𝙥𝙮 𝙧𝙞𝙘𝙚: bit.ly/37WEAOgRelish, produced by Twin Cities PBS, shares stories of cultural heritage through the universal language of food. In each episode, host Yia Vang (Union Hmong Kitchen) takes viewers inside the home kitchens of local chefs as they serve up an ingredient or dish that has personal and cultural meaning to them.#food #salmonrecipe #chefs #chefyiavang #relish #twincitiespbs
Grandmother Approved Mexican Meatballs and Italian Bean Soup | The Great American Recipe | PBS Food PBS Food 2022-07-11 | Official Website: to.pbs.org/37EB3qD | #RecipePBSTwo recipes inspired by grandmothers. Silvia prepares her Abuela's Albondigas in Chipotle Sauce and Dan makes his Nonna's Pasta e Fagioli, an Italian Bean Soup.This program is made possible by viewers like you. Support your local PBS station: pbs.org/donateSubscribe for more:youtube.com/pbsfoodyoutube.com/PBSEnjoy full episodes of your favorite PBS shows anytime, anywhere with the free PBS Video App: to.pbs.org/2QbtzhRFOLLOW US:Facebook: facebook.com/PBSTwitter: twitter.com/PBSInstagram: instagram.com/PBSTikTok: tiktok.com/@pbsShop: shop.pbs.org#RecipePBS #PBSFood #cooking 00:00 - Silvia's Albondigas in Chipotle Sauce01:25 - Dan's Pasta e FagioliMore About the Show:Hosted by Alejandra Ramos, the new series gives talented home cooks from different regions of the country the opportunity to showcase their beloved signature dishes and compete to win the national search for “The Great American Recipe.” Judges Leah Cohen, Tiffany Derry and Graham Elliot will bring their professional insights and deep culinary knowledge to encourage and support the contestants along the way.
How Robin Sneaks Veggies into Kid-Friendly Stuffed Shells | The Great American Recipe | PBS Food PBS Food 2022-07-08 | Official Website: to.pbs.org/37EB3qD | #RecipePBSGetting plenty of vegetables into the diet of children is a challenge that everyone can relate to. Robin has a sneaky way to hide healthy ingredients into her stuffed shells. Meanwhile, Bambi puts together her ultimate nachos.This program is made possible by viewers like you. Support your local PBS station: pbs.org/donateSubscribe for more:youtube.com/pbsfoodyoutube.com/PBSEnjoy full episodes of your favorite PBS shows anytime, anywhere with the free PBS Video App: to.pbs.org/2QbtzhRFOLLOW US:Facebook: facebook.com/PBSTwitter: twitter.com/PBSInstagram: instagram.com/PBSTikTok: tiktok.com/@pbsShop: shop.pbs.org#RecipePBS #PBSFood #cooking #nachos More About the Show:Hosted by Alejandra Ramos, the new series gives talented home cooks from different regions of the country the opportunity to showcase their beloved signature dishes and compete to win the national search for “The Great American Recipe.” Judges Leah Cohen, Tiffany Derry and Graham Elliot will bring their professional insights and deep culinary knowledge to encourage and support the contestants along the way.
