1. Asian Asparagus Salad

    14:32

    from Ellen Esposito / Added

    14 Plays / / 0 Comments

    'From Cooking on the Block a weekly cooking show featuring Chef Ellie Espo demonsrating one of her easy and delicious recipes.'

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    • Ironic chef: Food From Guizhou

      11:01

      from Jessica Dowse / Added

      14 Plays / / 0 Comments

      She can't cook, she doesn't want to cook...but nevertheless she's going to try. Join Jess as she attempts to make dishes from all over China.

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      • Party dips!

        07:00

        from Renegade Kitchen / Added

        14 Plays / / 0 Comments

        To live up to the crunch of our sponsor, Crunchmaster, I made two dips that will kick hummus to the curb at your next party. Learn to make a roasted garlic, white bean dip and a roasted red pepper dip right now. Then tell me how much you love them.

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        • St. Brendan Cooking Show

          08:56

          from EMSB BASE TV / Added

          14 Plays / / 0 Comments

          An adorable cooking show by the chefs (students) at St Brendan Daycare.

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          • Cook Up: Savoury Crepe

            02:36

            from Youthworx Productions / Added

            14 Plays / / 0 Comments

            For the recipe or more information about Live Up visit: www.liveup.com.au

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            • Cooking With Giuseppe Musto of Vincenzo's Italian Deli: Fresh Bucatini Pasta in a Limoncello Sauce

              55:08

              from Carol O'Connor / Added

              14 Plays / / 0 Comments

              Co-owner & chef of Vincenzo’s Italian Specialty Store & Deli Giuseppe, located at 29 Bryant Street in Dedham, MA. Giuseppe (Joe) Musto originally from Avellino, Italy will be making a frisee salad topped with sliced burrata cheese, dressed with EVOO, balsamic vinegar and fresh coarse pepper. He will also demonstrate how to cook fresh bucatini pasta in a limoncello sauce! Joe and Giuseppe discuss what is burrata cheese and how it is made. Both dishes can be made easily at home; just prepare your mise en place in advance. John-Paul Kaminga of Blanchard’s Wines & Spirits choose a moscato from northern Italy to pair with the fresh bucatini pasta in a limoncello sauce. The name of the wine is Pfeffer Moscato Colterenzio 2013 which features a subtle, floral aroma, white pepper scent and finishes dry, clean and crisp. Steve LaCount, chef / owner of Chiara Bistro shows how to section citrus fruit and how important it is to have a sharp knife. Margery Gann, registered dietician, and Care Management Director at Ethos in Jamaica Plain, discusses sodium, which is half of salt. The average person consumes about 2500 milligrams of sodium daily; however according to the Institute of Medicine’s recommendation of 1500 milligrams a day. She explains that males around 30 years old consume 4000 milligrams of sodium daily! How can we cut down on sodium? Margery Gann gives us some suggestions on this week’s nutritional tip. Steve LaCount, chef / owner of Chiara Bistro shares with us another useful tip for the home cook: knife safety and how to properly cut root vegetables in a safe manner. Joe Murphy and Carol O’Connor discuss what is the Chefs Table Foundation, its mission and how the Foundation hopes to help homeless U.S. Veterans and underprivileged young adults.

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              • B is for Brisket - Old School 3 | Food Biker

                04:37

                from Food Biker / Added

                Chef Josh Lewin of Bread and Salt Hospitality, a new pop up restaurant inside Boston's Wink & Nod cocktail lounge, serves up his grandmother's brisket in an entirely unexpected way. The early bird gets the brisket, but will I be out of luck?

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                • Cooking With Chemistry - Denver's New Academic Standards (Video 3 of 4 - Spanish Subtitles)

                  03:11

                  from Denver Public Schools / Added

                  14 Plays / / 0 Comments

                  Chemistry lessons can be an explosive amount of fun -- literally. However, that kind of fun usually needs to stay in the safety of a science lab -- making it a bit more difficult for students to relate it to life back at home. With that in mind, John F. Kennedy High School Science Teacher Steven Rounds asks students to infuse chemistry into their cooking at home -- while developing a fun way to both justify and present how their guacamole or apple pie is an example of living, breathing science. Denver Public Schools is embracing the Colorado Academic Standards to ensure students are equipped for college and careers in the 21st century. In our classrooms, our teachers are implementing the standards into creative, real-world learning lessons that help students move beyond memorization and push them to think critically—to support their conclusions with evidence, analyze and critique complex texts across multiple subjects, and to problem solve with effective communication, collaboration and technology skills. For more information on standards and assessments, please visit our Parent Portal: http://myportal.dpsk12.org // En las clases de química puede producirse, literalmente, una explosión de diversión. No obstante, los estudiantes deben disfrutar de este tipo de diversiones dentro de la seguridad del laboratorio de ciencias, lo que hace que sea un poco más difícil relacionar esta materia con la vida en sus hogares. Es teniendo esto presente que Steven Rounds, maestro de ciencias de la Escuela Preparatoria John F. Kennedy, pide a los estudiantes que estudien las reacciones químicas que se producen en las cocinas de sus hogares, a la vez que justifican y presentan de manera divertida cómo el guacamole o la tarta de manzana son un vivo ejemplo de las ciencias. Las Escuelas Públicas de Denver han adoptado los Estándares Académicos de Colorado y los Estándares Académicos Fundamentales con el fin de asegurar que los estudiantes estén preparados para la vida universitaria y profesional del siglo XXI. Los maestros de nuestros salones están aplicando los estándares mediante lecciones de aprendizaje práctico y creativo que ayudan a que los estudiantes dejen de memorizar y se vean obligados a pensar de manera crítica para fundamentar las conclusiones con pruebas, analizar y realizar una crítica de textos complejos sobre una variedad de temas y comunicarse con eficacia, colaborar y aplicar sus conocimientos tecnológicos para resolver los problemas. Para obtener más información sobre los estándares y las evaluaciones, visite el Portal para Padres: http://myportal.dpsk12.org

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                  • What Vegans Eat, Show Open

                    00:20

                    from Taryn Johnson / Added

                    14 Plays / / 0 Comments

                    Opening graphics and advanced effects created by Todd Thomann using Motion. Design by Taryn Johnson on Final Cut Pro X.

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                    • Ontario Garlic

                      00:48

                      from Loyalist TVNM / Added

                      13 Plays / / 0 Comments

                      Chef John Schneeberger and the culinary students from Loyalist College dish out the tips and secrets of the pros.

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