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.
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 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.
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.Two One-Pot Meals To Rule Them All | Pan Pals 🍳PBS Food2023-07-26 | #dishswap #onepotmeal #ethiopian #turkmen #foodswap #tradingplaces #panpal Watch the first episode of The Great American Recipe here on YouTube! youtu.be/JYTVLYERhZE
What 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.
Adam Dylewski– Executive in Charge of Production (PBS) Beryl Shereshewsky– Executive Producer Samantha Stamler– Executive Producer Colin Marshall– Editor Capstan Media Productions– Videography (Washington DC) Dominic Miller– Videography (New York) Dion Shringley– Graphics Christopher Skinner– Animations Maqui Gaona - Prop Designer Natalie Florio- Social Editor Leah Schwartz– Production Assistant
More About Independent Lens Independent 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.
Featuring Mejwaani Nishith Sheth Supriya N. Sheth Mejwaani artwork by Medha Atre-Kulkarni Sheetal Sheth Jahar Bhattacharya Sunita Bhattacharya
Host / Producer Rupak Ginn
Director / Producer Sami Khan
Producer Vicky Lee
Executive Producers Sally Jo Fifer Lois Vossen
Executive in Charge of Production Royd Chung
Senior Manager, Short-Form Content Pamela Torno
Supervising Producer Susan Cohen
Consulting Producer Clare Chambers
Editor Jaron Henrie-McCrea
Director of Photography Matthew Garland
Original Music Alam Khan
Camera Operator Nicholas Galante
Assistant Camera Brandon Regina
Sound Michael Gassert
Colorist Jeffrey Sousa
Online Editor / Assistant Editor Joshua Wilmott
Production Manager Ryan Miller
Archival Producer Adrián Gutiérrez
Archival Researcher Manuel Martínez
Editorial Consultant Hena Ashraf
Archival Footage and Images Carl Sylvester Periscope Film BlackBoxGuild / POND5 subrato / POND5 Aerogram / POND5 Giles_ / POND5 GreenTravelStory / POND5 Kanha Krishna Suresh Takkella Barefoot Books
Special Thanks Yew Lee
Independent Lens Short-Form Funding Provided By: The Corporation for Public Broadcasting Acton Family Giving Ford Foundation John D. and Catherine T. MacArthur Foundation Wyncote Foundation National Endowment for the Arts
SPICE 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.
Baking 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.
Episode 5: Baking Adam Dylewski– Executive in Charge of Production (PBS) Beryl Shereshewsky– Executive Producer Samantha Stamler– Executive Producer Colin Marshall– Editor Dominic Miller– Videography (Rhode Island) On the Grid Creative– Videography (Georgia) Dion Shringley– Graphics Christopher Skinner– Animation Maqui Gaona - Prop Designer Natalie Florio- Social Editor Leah Schwartz– Production Assistant
Carb 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.
Enjoy full episodes of your favorite PBS shows anytime, anywhere with the free PBS App: to.pbs.org/2QbtzhR
#cooking #recipes #homecook #noodles
THE 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.
Chapters 0:00 Vamazelli 2:19 Bison Pho 5:03 Beef and Mushrooms Over Egg NoodlesHow Different Cultures Make Noodles 🍜 | Pan Pals 🍳PBS Food2023-07-12 | #noodles #dishswap #foodswap #tradingplaces #panpal #vietnamese #peruvian Watch the first episode of The Great American Recipe here on YouTube! youtu.be/JYTVLYERhZE
Whether 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.
More About Independent Lens Independent 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.
Featuring Taaza Peter Radjou Sara Radjou Nancy Redd Amanda Redd
Host / Producer Rupak Ginn
Director / Producer Sami Khan
Producer Vicky Lee
Executive Producers Sally Jo Fifer Lois Vossen
Executive in Charge of Production Royd Chung
Senior Manager, Short-Form Content Pamela Torno
Supervising Producer Susan Cohen
Consulting Producer Clare Chambers
Editor Jaron Henrie-McCrea
Director of Photography Matthew Garland
Original Music Alam Khan
Camera Operator Nicholas Galante
Assistant Camera Brandon Regina
Sound Michael Gassert
Colorist Jeffrey Sousa
Online Editor / Assistant Editor Joshua Wilmott
Production Manager Ryan Miller
Archival Producer Adrián Gutiérrez
Archival Researcher Manuel Martínez
Editorial Consultant Hena Ashraf
Archival Footage and Images Billy Blume / Dreamstime Dale Edleman / Dreamstime Viktorfischer / Dreamstime Jörg Beuge / Dreamstime iStock.com / Golfcuk Hindustan Times / Hindustan Times via Getty Images The Catholic Virginian iStock.com / Amit Bokde iStock.com / Vijay Singh satveer / POND5 iStock.com / MeloyanMedia iStock.com / Ilja Enger-Tsizikov iStock.com / gorodenkoff iStock.com / MediaNation Cacahuate, Ravikiran Rao, Nichalp / Wikimedia Commons World Food Championships mphillips007 / POND5 Roanoke Catholic School Tommy Firebaugh
Independent Lens Short-Form Funding Provided By: The Corporation for Public Broadcasting Acton Family Giving Ford Foundation John D. and Catherine T. MacArthur Foundation Wyncote Foundation National Endowment for the Arts
SPICE 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.
Rice 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.
Episode 3: Rice Beryl Shereshewsky– Executive Producer Samantha Stamler– Executive Producer Adam Dylewski– Executive in Charge of Production (PBS) Colin Marshall– Editor Dominic Miller– Videography (New York) Sam Paakkonen– Videography (Illinois) Dion Shringley– Graphics Christopher Skinner– Animations Maqui Gaona– Prop Designer Natalie Florio- Social Editor Leah Schwartz– Production Assistant
How 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.
More About Independent Lens Independent 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.
Featuring Punjabi Dhaba All India Sweets & Grocery Rupali Redd August Redd Venkata Chalapathi Samudrala Balvinder Singh Saini Mansi Tiwari Nik Dodani
Host / Producer Rupak Ginn
Director / Producer Sami Khan
Producer Vicky Lee
Executive Producers Sally Jo Fifer Lois Vossen
Executive in Charge of Production Royd Chung
Senior Manager, Short-Form Content Pamela Torno
Supervising Producers Susan Cohen Clare Chambers
Editor Jaron Henrie-McCrea
Director of Photography Matthew Garland
Original Music Alam Khan
Sound Recordist Veronica Lopez
Post Sound Michael Gassert
Assistant Camera Ryan Miller
Colorist Jeffrey Sousa
Online Editor Joshua Wilmott
Archival Producer Adrián Gutiérrez
Archival Researcher Manuel Martínez
Editorial Consultant Hena Ashraf
Rupak Ginn Wardrobe Venk Modur
Archival Footage and Images VideoLand / POND5 Azurita / POND5 MSPhotographic / POND5 Paramount The New York Times Library of Congress, Geography and Map Division Karanhjvhh / Wikimedia Commons Avantiputra7 / Wikimedia Commons WeAre / Storyblocks Sergey Gribanov / Storyblocks CBS Netflix Universal Studios Maplegutter / Wikimedia Commons Rebooted Mom Sonja Pauen - Stanhopea / Wikimedia Commons Flying Fourchette Kanak's Kitchen Bureau of Public Roads, United States Department of Agriculture / Wikimedia Commons
Independent Lens Short-Form Funding Provided By: The Corporation for Public Broadcasting Acton Family Giving Ford Foundation John D. and Catherine T. MacArthur Foundation Wyncote Foundation National Endowment for the Arts
SPICE 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.
Comfort 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.
Korean 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 :)
Jewish 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 Designer Leah Schwartz– Production Assistant
#waffles #chickenandwaffles #recipesLidia Cooks Mussels Triestina | Cooking with Lidia BastianichPBS Food2023-06-06 | Recipe and tips: to.pbs.org/3MsLtvr | #LidiaPBS
Today 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/Xws4QUD8zP0
Welcome 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!
Lidia 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!
0:25 - History of Ice Cream 1:02 - Chocolate and Vanilla 2:43 - Teaberry 3:25 - Ube 4:05 - Superman 4:55 - Regional favorites
Delishtory 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 FoodPBS Food2023-04-25 | 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.
Music: Morning Prayer by Simon Wester Low Light by Ohio Licensed from artlist.io
Kitchen 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 at instagram.com/kitchenvignettes and facebook.com/kitchenvignettes
PBS 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/foodWhy Does Spiciness Feel Hot? | DelishtoryPBS Food2023-04-13 | 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 scale 2:19 - Minty 2:47 - Astringent 3:34 - Bubbly 4:26 - Fermented Foods
Delishtory 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? | DelishtoryPBS Food2023-03-30 | 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 Intro 0:43 - Where does cinnamon come from? 1:06 - Cassia cinnamon 2:12 - Ceylon cinnamon 3:02 - Cinnamon birds 3:41 - The search for cinnamon 4:33 - Ceylon vs. Cassia
Delishtory 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? | DelishtoryPBS Food2023-03-16 | 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 wealth 0:44 Pineapples 2:30 Soup Tureens 3:23 Celery
Delishtory 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? | DelishtoryPBS Food2023-03-02 | 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 following 0:53 - The origin of Wawa 2:02 - Community 2:41 - Ambassadorship 3:45 - The rivalry of Wawa vs. Sheetz
Delishtory 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 | DelishtoryPBS Food2023-02-16 | 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.
Delishtory 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 | DelishtoryPBS Food2023-02-02 | 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!
Delishtory 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 | DelishtoryPBS Food2023-01-19 | 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 world 0:22 - Battle of the Oranges / Carnival of Ivrea 1:14 - Tomato Fight / La Tomatina 2:51 - Fruit Cake Toss 3:27 - Setsubun
Delishtory 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 SciencePBS Food2023-01-12 | 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.
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 SciencePBS Food2022-12-29 | 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.
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 SciencePBS Food2022-12-15 | 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.
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 SciencePBS Food2022-12-01 | 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.
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 Food2022-11-14 | 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 VangPBS Food2022-11-08 | 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.”
Relish 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
00:00: Making corn mush 00:30: Introducing Chef Brian Yazzie 00:32: Indigenous American ingredients 00:47: Why is corn important in Native American cooking? 2:03: What are the Three Sisters? 2:23: Making an earth oven 4:51: Eating bison and the Three Sister dishDax and Gavins Any Berry Clafoutis | Kitchen Vignettes | PBS FoodPBS Food2022-11-01 | 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/3gQrLfu
Produced and Edited by: Aube Giroux
Filmed by: Josh Gerritsen
Music: Picnic Life by Rex Banner Sugar by Katrina Stone Both courtesy of artlist.io
Kitchen 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 at instagram.com/kitchenvignettes and facebook.com/kitchenvignettes
PBS 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/foodThe Best Recipe To Keep Your Pot Roast Tender | Relish with Chef Yia VangPBS Food2022-10-25 | 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”.
Relish 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 #chefkaryntomlinsonJohn Forti’s Heirloom Salad | Kitchen Vignettes | PBS FoodPBS Food2022-10-18 | 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/3s3JJxn
Produced and Edited by: Aube Giroux
Filmed by: Josh Gerritsen
Music: www.artlist.io Flight of the Inner Bird by Yehezkel Raz
Kitchen 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 at instagram.com/kitchenvignettes and facebook.com/kitchenvignettes
PBS 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/foodNot Your Grandmas Fruitcake | Relish with Yia VangPBS Food2022-10-11 | 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/3Cge6p6
Relish 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
00:30: What does a Jamaican fruitcake taste like? 00:39: Fruitcake is dense 00:49: Key Jamaican fruitcake ingredients 1:51: What is Sorrel Wine? Aka the perfect pairing with Jamaican fruitcake 2:47: What are the origins of fruitcake? 3:37: Fruitcake outlawed 3:54: How to make Jamaican fruitcake 3:58: How did fruitcake get to Jamaica? 4:58: What is browning? 5:21: Jamaican Black Cake and Jamaican Christmas Cake 5:44: Where did Baker Altreisha Foster learn to make Jamaican fruitcake? 6:40: How to avoid making dense fruitcake 07:30 Making sorrel - or hibiscus – wine 09:25 Decorating and preserving Jamaican fruitcake 11:10 Trying the Jamaican fruitcake and sorrel wineNorwegian Waffles | Relish with Yia VangPBS Food2022-09-27 | 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.
Relish 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
Chapters 00:00: Norwegian cuisine is more than lefse and lutefisk 00:10: What is “koselig” and how does it relate to waffles? 1:00: First step to making waffle batter is eggs 1:05: Where do you find waffles in Norway and when do you eat them? 1:32: Secret to a good waffle batter is whisking 2:18: Secret to a good waffle batter is creating harmony with ingredients 2:34: Cardamom in Scandinavian culture is the cozy taste 3:00: The love in a waffle recipe is this ingredient 3:36: Waffle nostalgia 4:02: Traditional Norwegian waffle toppings by region 4:10: Northern Norway tops their waffles with eggs and caviar 4:10: Trøndelag tops their waffles with Jarlsberg cheese 4:25: Favorite Norwegian waffle toppings country wide are gjetost, also known as Norwegian’s peanut butter, butter and sugar, and sour cream and sweetened berries 5:13: How to eat a Norwegian waffleTamales: The Ultimate Mexican Energy Bar | Relish with Yia VangPBS Food2022-09-13 | 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/2Yf5vAA
Relish 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
Chapters 00:12: Meet Gustavo Romero 00:17: Mexican heirloom corn 1:40: What is nixtamalization? 6:05: How to wrap a tamale 7:45: When do you eat tamales? 8:08: A tamale is a Mexican energy bar 8:25: How do you know when tamales are done steaming? 10:00: Another way to wrap tamalesSukiyaki à la Grandma (Feat. Chef Justin Sutherland) | Relish with Yia VangPBS Food2022-08-30 | 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.
Relish 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.
00:21: What is Japanese Sukiyaki? 00:34: Sauce base for sukiyaki. Dry sake, mirin, soy sauce and brown sugar 00:49: How did chef Justin Sutherland’s heritage influence his love of food and cooking? 1:43: Ingredients in sukiyaki 2:15: What does sukiyaki represent in Japanese culture 3:01: What does chef Justin Sutherland love about cooking? 3:34: Adding all ingredients to sukiyaki 4:20: Tip for traditional sukiyaki 4:35: Sukiyaki is a hearty and light dish 5:07: Cook time for sukiyaki 5:14: Meet chef Justin Sutherland’s grandma 5:47: Tip from Justin Sutherland’s grandma on sukiyaki- cut the yam noodles 6:13: Chef Yia Vang’s reaction to chef Justin Sutherland’s traditional Japanese sukiyaki 6:23: Chef Justin Sutherland’s grandma’s reaction to his sukiyakiKitchen Bloopers and Funny Moments | The Great American Recipe | PBS FoodPBS Food2022-08-25 | Official Website: to.pbs.org/37EB3qD | #RecipePBS Cooking 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/donate
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 VangPBS Food2022-08-16 | 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.
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 #pbsfood #vietnamesefood #relish #twincitiespbsWhy is Sticky Rice so Important in Laotian Cooking? | Relish with Chef Yia VangPBS Food2022-08-09 | 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.
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 #pbsfood #stickyrice #relish #twincitiespbs #laosThe Story Behind These Egg Rolls Might Make You Cry | The Great American Recipe | PBS FoodPBS Food2022-08-04 | Official Website: to.pbs.org/37EB3qD | #RecipePBS Foo 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/donate
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.Bite Into the Rich Tradition of Potica | Relish with Chef Yia VangPBS Food2022-08-02 | 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.
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 #twincitiespbsWhen your cooking keeps you married 🤣 #Shorts #RecipePBS #CookingPBS Food2022-08-01 | 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!
This program is made possible by viewers like you. Support your local PBS station: pbs.org/donate
Enjoy full episodes of your favorite PBS shows anytime, anywhere with the free PBS Video App: to.pbs.org/2QbtzhRWhich Fusion Dish is Most Delicious? | The Great American Recipe | PBS FoodPBS Food2022-07-27 | Official Website: to.pbs.org/37EB3qD | #RecipePBS Fusion 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/donate
00:00 - Dan's Italiano Burger with Calabrian Chili Peppers 01:08 - Brazilian Moqueca and Pão de Queijo (Fish Stew and Cheese Bread) 03:04 - Nikki's Shrimp Curry 05:32 - Chinese Southwestern Ribs with Mexican Elote 07:18 - Silvia's Californian Salmon Salad
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.Hmong-Style Pork Steam Buns Combine Flavors and Traditions | Relish with Chef Yia VangPBS Food2022-07-26 | 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.
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, #recipes #steambuns #chefyiavang #relish #twincitiespbsFricasé de Pollo is the Summer Comfort Food You Need | Relish with Chef Yia VangPBS Food2022-07-19 | 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.
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 #fricasedepollo #puertoricanfood #chefyiavang #twincitiespbsTony’s Deconstructed Cannoli and Dan’s Homemade Cavatelli | The Great American Recipe | PBS FoodPBS Food2022-07-14 | Official Website: to.pbs.org/37EB3qD | #RecipePBS What 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/donate
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.How to Select and Break Down Salmon | Relish with Chef Yia VangPBS Food2022-07-12 | 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.
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 #salmonrecipe #chefs #chefyiavang #relish #twincitiespbsGrandmother Approved Mexican Meatballs and Italian Bean Soup | The Great American Recipe | PBS FoodPBS Food2022-07-11 | Official Website: to.pbs.org/37EB3qD | #RecipePBS Two 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/donate
00:00 - Silvia's Albondigas in Chipotle Sauce 01:25 - Dan's Pasta e Fagioli
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.How Robin Sneaks Veggies into Kid-Friendly Stuffed Shells | The Great American Recipe | PBS FoodPBS Food2022-07-08 | Official Website: to.pbs.org/37EB3qD | #RecipePBS Getting 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/donate
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.