The Vimeo Cooking Channel

  1. # Uploaded 769 Plays 3 Comments
    Traditional Sweet Recipes from each and every country of the World!
    Produced by: Bread Love And

    Featured on:

    The 5th Annual Taste Awards Nominee (Best Ethic Program, Best Food & Travel & Best Home Chef in a Series)

    Nonna Fernanda (guest host chef)
    Alessandra Gambini (Founder)
    Maurizio "OTTO" De Togni (Executive & Media Producer)
    Mirko "Mirakle" Urania & Raimondo Di Egidio (video-makers)
    Maurizio "OTTO" De Togni (music)
    Mirko "Mirakle" Urania (video editing)
    Shihomi (open title)

    Copyright © 2014. All Rights Reserved.

    # Uploaded
  3. We don't claim to be mixologists; these days, we're just looking for any little spark to brighten our slow trudge through the dark Midwestern winter, and The Fizz cocktail genre offers a classic, reliably tasty base for amateurs like us to "enhance" with other flavors. Our take on the Rosemary Gin Fizz actually began as an attempt to sloppily recreate the flavor profile of an incredible Rosemary Tom Collins I once had at The Whistler ( in Chicago. Those guys are fastidious magicians, but this combination of ingredients can support imprecision and we encourage you to add everything 'to taste.'

    Rosemary Gin Fizzy (1 serving):
    2 oz of gin, more or less
    1-2 tablespoons of fresh lemon juice
    1 tablespoon of rosemary simple syrup
    club soda - the bubblier the better!
    pomegranate seeds
    rosemary sprig and twist of lemon to garnish

    Rosemary simple syrup:
    1 cup of sugar
    1 cup of water
    2-4 sprigs of fresh rosemary

    Combine equal parts sugar and water in a pan over medium-high heat, and stir until sugar dissolves. Add the rosemary, bring the mixture to a full boil, then turn down the heat and simmer for one or two minutes. Remove the pan from heat and let the syrup cool before straining out the rosemary.

    Video by Jack Whaley
    Mixology by Ingrid
    Music: 'Doodlin' by Art Blakey and the Jazz Messengers (

    # Uploaded 4,147 Plays 2 Comments
  4. Our simplified version of a tasty raw buckwheat porridge recipe taken from

    This is semi-vegan (if there is such a thing - includes bee pollen and honey), gluten-free and raw. I think we ticked all the health-fad boxes with this one.

    Shot on 5D3 Magic Lantern RAW.
    Music is Isolated by Kevin MacLeod (

    # Uploaded 2,237 Plays 10 Comments
  5. Chef Noah Fecks from makes us one of the most unique and uniquely delicious mouth delights we've put in our cake storage lockers. Well done Sir, you've invented a new face delish'.

    Noah co-authored a great book called "The Way We Ate". Check it out. Makes a great gift. Its got 5 stars too.

    Make Me A Sandwich (MMAS) is the brainchild of Chef Jeremy Spector of PGB and Roberto Serrini of Roberto Serrini. See more nums-nums at SERRIN • 72andSunny

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The Vimeo Cooking Channel

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