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Search results “What cooking magazine” for the 2015
Bangali  style  chicken egg soup recipe(বাঙালি স্টাইল চিকেন এগ সুপ রেসিপি)
 
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By watching this video you can easily learn how to cook special chicken egg soup recipe at home. Please subscribe this channel ranna recipes.
Views: 270435 Ranna Recipes
Science: When to Add Salt During Cooking—and Why (It Makes a Huge Difference)
 
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Buy Cook's Science today: http://amzn.to/212U0nC The Science of Good Cooking: http://amzn.to/1O8oGw7 What's the role of salt in cooking? Is it important to add it at certain times? Most recipes (and culinary schools) advise seasoning food with salt early in the cooking process, not just at the end. We decided to investigate this conventional wisdom to see if the timing of seasoning makes a notable difference. Recipe for Roasted Carrots: http://cooks.io/1yxBofN Recipe for Best Beef Stew: http://cooks.io/1yxBsME EXPERIMENT We roasted carrots and prepared beef stew in two ways: For one batch we seasoned the dishes at the very beginning of cooking and, in the case of the beef stew, also when we added the onions. For the other batch we withheld all the measured salt in the recipes and added it at the end. RESULTS The roasted carrot samples were drastically different from one another. Those seasoned before roasting, with 1½ teaspoons of salt, were properly seasoned and flavorful throughout. Meanwhile, the carrots seasoned with the same amount after roasting were seasoned only on their exteriors and also tasted far too salty. When it came to the beef stew, when we salted the meat before cooking (with 1½ teaspoons of salt) and seasoned the onions (with ½ teaspoon of salt) when they went into the pot as directed, the stew and particularly the meat itself were more evenly and deeply seasoned than those in the sample salted only at the finish. Furthermore, as with the carrots, the stew's gravy tasted far too salty when the salt was added at the end. EXPLANATION We know that salt penetrates food slowly when cold. (In a previous experiment, we found that it took 24 hours for salt to diffuse into the center of a refrigerated raw turkey.) While the process is faster during cooking—for example, our science editor noted that the rate of diffusion of salt into meat will double with every 10-degree increase up to the boiling point—it's still not instantaneous. Furthermore, salt penetrates vegetables even more slowly than it does meat (this is because the salt must cross two rigid walls surrounding every plant cell, while the cells in meat contain only one thin wall). Adding salt at the beginning of cooking gives it time to migrate into the pieces of food, seasoning them throughout. Meanwhile, if you add salt only at the end, it provides a more concentrated, superficial coating that immediately hits your tongue. TAKEAWAY For the most even seasoning and well-rounded flavor, we strongly encourage seasoning foods early in the cooking process as we direct in our recipes. However, if you forget, do not make up for it by simply stirring it all in at the end. Instead, start with a very small amount of salt—we used a mere 8 percent of the original amount of salt for the carrots after roasting (⅛ teaspoon versus 1½ teaspoons) and 31 percent for the beef stew (just over ½ teaspoon versus 2 teaspoons)—and then taste and season further as desired. On the flip side, if you are watching your salt intake, you could wait until the end of cooking to season your food, knowing that you'll be able to get away with a lesser amount. ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television. http://www.americastestkitchen.com More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips. http://www.cooksillustrated.com http://www.cookscountry.com If you like us, follow us: http://americastestkitchen.com http://facebook.com/americastestkitchen http://twitter.com/testkitchen http://instagram.com/testkitchen http://pinterest.com/testkitchen
Views: 1475440 America's Test Kitchen
10 Creative Recipes Using Just An Egg
 
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In this video we wanted to see how far we could push the limits using just an egg. We came up with ten wild recipes, new ways to cook your old favorites, and thing's that you have certainly never seen before. Time to get weird in the kitchen with the brothers green . 10 Creative Egg Recipes Egg White Omelette with Plus Yolk Treat - Separate egg yolks. In an oiled pan fry egg whites, once set add yolks on top, fold and enjoy! Egg Noodles -Scramble eggs. In an oiled pan over medium-low heat coat bottom with scrambled eggs. Cover to steam. Once set, roll up egg and cut into noodles. Toss in some tomato sauce for a glorious shakshuka style breakfast pasta! Jamie Oliver Inspired Egg Omelette - Whisk eggs until fluffy, frothy, and light. Heat oil on a nonstick pan and pour eggs. Once the bottom sets fold over. The top may look uncooked but since it's so airy and light it will cook fast. Garnish with some green onions. Deep Fried Poached Eggs - In a deep pot heat oil. Once it's hot crack an egg into the oil, be careful it will splash! Cook for about 30 seconds. Remove and enjoy! Egg on Egg Sandwich - Separate the yolk from 2 eggs. Beat egg whites with a whisk until still peaks form. On a parchment lined cookie sheet scoop egg whites into a bun shape. Bake at 350 until golden. In a pan fry an egg and add remaining 2 yolks. Season with salt and pepper. Put fried egg between baked egg white buns. Enjoy! Steamed Eggs (Ok..ok so messed it up in the video but this recipe works and it's silky and glorious!!) - In a bowl beat 3 eggs. Add 1 cup of water, and 2 teaspoons of salt, and beat again. Pour into a ramekin, or heat safe bowl. In a pot enough water to come up halfway on ramekin. Bring to a boil. Once boiled lower heat, and add ramekins. Cover and let steam for 8-12 minutes. Remove, it will be hot! Garnish with green onion. For even more flavor you could use vegetable or chicken broth in place of water and add a splash of sesame oil! Mmm... Marbled Egg - In a hot pan with oil crack egg and break yolk. Swirl to create a marbled look. Let it still, bottom will crisp up. Once top sets it's done. Add some Sriracha for a yummy kick! Crissomelette - Beat 6 eggs. Butter a hot pan, pour some egg mixture, let it set, and fold in half. On empty side of pan butter again, pour more egg, let it set, and fold onto other side. Repeat until egg mix is gone. Buttery layers of egg! Double Broiler Scrambled Eggs - Heat water in a pan. Place a bowl on top with a pat of butter. Scramble 2 eggs. Once butter is melted add eggs and slowly mix and fold. After about 10 minutes you will have the most tender, delicate eggerts! Enjoy! Subscribe here for more videos! - http://bit.ly/1G6bcDK Shop Brothers Green - http://shop.brothersgreen.com/ Website - http://brothersgreen.com/ Facebook - https://www.facebook.com/BrothersGree... Instagram - https://instagram.com/brothersgreen/ Twitter - https://twitter.com/BrothersGreenBK Younow - https://www.younow.com/BrothersGreen SnapChat - BrothersGreen All business Inquiries email us at - [email protected]
Views: 5565096 Brothers Green Eats
Chopsuey Recipe | Filipino Chop Suey | Filipino Recipes by Pinoy Recipe At Iba Pa
 
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Chopsuey Recipe (Chop Suey) is a popular Filipino-Chinese vegetable dish primarily made up of mixed vegetable with meat like chicken, beef, shrimp or pork, added for extra flavor. Get the complete recipe here... https://www.pinoyrecipe.net/chopsuey-recipe/ Ingredients 1/4 kilo broccoli cut into florets 1/4 kilo cauliflower cut into florets 1 large carrot peeled and sliced 1/2 cup chicharo snow peas 1/4 small cabbage cut into 1-inch thick strips 1 cup Chinese pechay 1 small red bell pepper seeded and cut into small pieces 1 small bell pepper seeded and cut into small pieces 1/4 cup button mushrooms 1 small onion peeled and sliced 2 cloves garlic peeled and minced 1 cup chicken thigh fillets cut into 1-inch cubes 1 tablespoon oyster sauce ½ cup chicken liver cut into 1-inch cubes 5 pieces baby corn halved crosswise 10 quail eggs hard boiled and peeled 1 chicken cube 1-1/2 teaspoons corn starch 2 tablespoon Canola oil salt and pepper to taste ============================================ Thank you for watching, don't forget to subscribe, like & share or comment. Please Visit our Websites: https://www.pinoyrecipe.net and http://www.pingdesserts.com Follow us on Facebook https://www.facebook.com/PinoyRecipedotnet Follow us on Instagram: http://instagram.com/edjove888 Follow us on Twitter https://twitter.com/pinoy_recipes Follow us on Pinterest http://www.pinterest.com/filipinorecipes/
Views: 984386 Pinoy Recipe at iba pa.
Siu mai recipe | Gourmet Traveller
 
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Australian Gourmet Traveller cooking video for our siu mai recipe. Subscribe to our channel here: http://goo.gl/3KThGh Get the recipe here: http://www.gourmettraveller.com.au/recipes/recipe-search/video/2015/8/siu-mai/ The official YouTube home of Australian Gourmet Traveller, Australia's leading food, restaurant and travel magazine. Here you'll find recipes from the magazine's food team and Australia's best chefs, interviews with chefs and restaurateurs, and behind-the-scenes tours of Australia's best restaurants. Gourmet Traveller: http://www.gourmettraveller.com.au Facebook: https://facebook.com/gourmettraveller Twitter: https://twitter.com/gourmettweets Pinterest: https://pinterest.com/gourmetpins Google+: https://plus.google.com/+gourmettraveller Instagram: https://instagram.com/gourmettraveller Get the magazine: http://goo.gl/nTytl9 Get the magazine for iPad: http://goo.gl/0dQrNL Get the magazine for Android tablets: http://goo.gl/Wt6js5 Get the Gourmet Traveller Restaurant Guide app: https://goo.gl/IBHE65 Get the Gourmet Fast recipe app: https://goo.gl/A4TQg3
Kylie Kwong stir-fried blue swimmer crab recipe | Gourmet Traveller
 
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Australian Gourmet Traveller video recipe for stir-fried blue swimmer crab with salted black bean, chilli and native basil by Kylie Kwong. Subscribe to our channel here: http://goo.gl/3KThGh Get the recipe here: http://www.gourmettraveller.com.au/recipes/recipe-search/video/2014/1/kylie-kwong-stir-fried-blue-swimmer-crab-with-salted-black-bean-chilli-and-native-basil/ The official YouTube home of Australian Gourmet Traveller, Australia's leading food, restaurant and travel magazine. Here you'll find recipes from the magazine's food team and Australia's best chefs, interviews with chefs and restaurateurs, and behind-the-scenes tours of Australia's best restaurants. Gourmet Traveller: http://www.gourmettraveller.com.au Facebook: https://facebook.com/gourmettraveller Twitter: https://twitter.com/gourmettweets Pinterest: https://pinterest.com/gourmetpins Google+: https://plus.google.com/+gourmettraveller Instagram: https://instagram.com/gourmettraveller Get the magazine: http://goo.gl/nTytl9 Get the magazine for iPad: http://goo.gl/0dQrNL Get the magazine for Android tablets: http://goo.gl/Wt6js5 Get the Gourmet Traveller Restaurant Guide app: https://goo.gl/IBHE65 Get the Gourmet Fast recipe app: https://goo.gl/A4TQg3
cooking magazines, | cooking channel shows, | cook this not that,
 
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Views: 20 food videos berlin
How to Make One-Pot Pasta with Spinach and Tomatoes | Cooking Light
 
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Master a classic with this easy-as-pie one-pot pasta. You’ll love how simple the cleanup is, but love even more how satisfying each bite of this delicious dish is. Ingredients: 1 tablespoon olive oil 1 cup chopped onion 6 garlic cloves, finely chopped 1 (14.5-ounce) can unsalted petite diced tomatoes, undrained 1 1/2 cups unsalted chicken stock (such as Swanson) 1/2 teaspoon dried oregano 8 ounces whole-grain spaghetti or linguine (such as Barilla) 1/2 teaspoon salt 10 ounce fresh spinach 1 ounce Parmesan cheese, grated (about 1/4 cup) Preparation 1. Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat. 2. Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown. 3. Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil. 4. Stir to submerge noodles in liquid. 5. Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done. 6. Uncover; stir in salt. 7. Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes. 8. Sprinkle with cheese. Riff: Use fresh grape tomatoes instead, and add fresh herbs. Riff: Swap out spaghetti for any short pasta shape, such as elbow macaroni, rotini, or shells. Riff: Try adding chopped skinless, boneless chicken thighs, ground beef, or ground turkey for a heartier dish. Check out some of our great cooking series! Mad Delicious - https://www.youtube.com/playlist?list=PLJZt7NVmAen8l1oFkCh0ayEdy01KnlRbe Wow! You’ve Got to Try This How To - https://www.youtube.com/playlist?list=PLJZt7NVmAen8Nm1Q-zxGjO5of2dal9JqM Test Kitchen Tips - https://www.youtube.com/playlist?list=PLJZt7NVmAen9mR8sDlerlQxofnyHdy1fy Cooking Light is America’s #1 food magazine with 25+ years of expertise in making healthy recipes taste great. As the largest epicurean magazine in the country, Cooking Light informs more than 11 million readers every issue with its trademark accessible approach to healthy food and its coverage of fitness, home, beauty, travel, and other aspects of living well. Find us at http://www.cookinglight.com Website: http://www.cookinglight.com Twitter: https://twitter.com/Cooking_Light Facebook: https://www.facebook.com/CookingLight Instagram: http://instagram.com/cookinglight/ Pinterest: https://www.pinterest.com/cookinglight/ Cooking Light Diet: https://www.cookinglightdiet.com/ Cooking Light Magazine is published by Time, Inc.
Views: 54245 Cooking Light
Hainanese Chicken Rice | Nasi Ayam Hainan | 海南鸡饭 [Nyonya Cooking]
 
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🤤RECIPE: https://www.nyonyacooking.com/recipes/hainanese-chicken-rice~rkzGOwjvGc-7 The best Hainanese Chicken Rice recipe you can find! This chicken rice dish is a very well known in Singapore and even Malaysia. Serve Hainanese Chicken Rice with homemade chilli sauce and soy sauce. A plate of Hainanese chicken rice is easy to prepare. Get to know the right techniques to prepare moist chicken with soft golden yellow skin, well flavoured chicken rice and most importantly, the chicken rice sauces. Accompanying the dish are different sauces like soy sauce and [chili sauce](/recipes/chinese-chilli-garlic-sauce~ByZzdvowz5Z7). These contribute to the special flavour for which chicken rice is well known. The combination of refreshing cucumber slices, the tender chicken and aromatic rice teaming up with the chili and soy sauce makes every mouthful a delight. ### Secrets to moist and tender chicken Along with the supple skin which has a hint of golden yellowness to it, the perfect Hainanese chicken has to be moist in the inside. Hence, cooking the chicken according to the recommended time is important. The cooking process needs to be stopped immediately by transfering the chicken from the boiling pot of water to an ice bath. This is also create the delicious skin we all love with Hainanese chicken. ### How to add colour to Hainanese chicken? The combination of salt and sesame oil helps to add colour to Hainanese chicken. The mixture should be applied once chicken is removed from ice bath. Some stall vendors would mix turmeric powder and warm water to pour over the chicken before the ice bath. This also adds colour to the skin. ### Is there a non-alcoholic substitute for Shaoxing wine? No. Shaoxing wine is added for its sweetness. While most would advise some apple juice as substitute, I highly advise against it. Apple juice will spoil the taste of the dish, making it slightly tart in taste. If you do not want to have alcohol in this recipe, simply omit it as the main flavour in the gravy comes from the soy sauce and chicken broth. A teaspoon of oyster sauce can be added to better the flavours of the sauce. ### Chicken rice soup The soup is one of the key side dishes to a complete Hainanese chicken rice meal. To enhance the sweetness of the soup, you may add radish or carrots, or both. A dash of white pepper would make a whole lot of difference to the taste. Cook this awesome dish for your family and friends. They will appreciate your effort and be impressed. ### Hainanese chicken rice for 2 If you are only cooking for one or two people, use chicken thighs instead of a whole chicken. Stuff the ginger and scallions between two chicken thighs and secure them with strings. Continue with the same cooking steps as below. Peking Duck with Potato Dumplings https://www.nyonyacooking.com/recipes/peking-duck-with-potato-dumplings~Sy4VOwoPG9bX Chilli Garlic Sauce https://www.nyonyacooking.com/recipes/chilli-garlic-sauce~ByZzdvowz5Z7 Nyonya Cooking: http://nyonya.tv/nyonyacooking Facebook: http://nyonya.tv/facebook Instagram: http://nyonya.tv/instagram Twitter: http://nyonya.tv/twitter Pinterest: http://nyonya.tv/pinterest
Views: 609704 Nyonya Cooking
Zero Oil Cooking
 
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Dr. Chhajer giving demonstration of three types of zero oil foods - vegetables, pakora and halwa.
Views: 1372451 saaol
Equipment Review: Best Carbon-Steel Skillets (Can This One Pan Do It All?) & Our Testing Winner
 
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Buy the Winning Carbon-Steel Skillet: http://amzn.to/2kkuWO8 Full testing details and ranking chart: http://cooks.io/1guhd0N What if one pan could do everything the best traditional stainless-steel, cast-iron, and nonstick pans can do—and, in some cases, even do it a little better? We tested 8 carbon-steel skillets to find the best one: Matfer Bourgeat Black Steel Round Frying Pan, 11 7/8" Blu Skillet Ironware 13" Fry Pan Mauviel M’steel Round Fry Pan, Steel Handle 12.5" Turk Heavy Steel Frying Pan 11" De Buyer Mineral B Frypan, 12.6" Paderno World Cuisine Heavy Duty Polished Carbon Steel Frying Pan, 12 1/2" Lodge 12" Seasoned Steel Skillet Vollrath 12 1/2" Carbon Steel Fry Pan Are Carbon-Steel Knives Worth It? Watch now: https://youtu.be/e50gujs4l-I Are You Using the Best Cutting Board? Watch now: https://youtu.be/lPyhS2LX_Co Even if you’ve never heard of a carbon-steel skillet, you’ve almost certainly eaten a meal made in one. Restaurant chefs use these pans for all kinds of tasks, from searing steak to sautéing onions to cooking eggs. French omelet and crêpe pans are made of carbon steel, as are the woks used in Chinese restaurants. Even Julia Child had a few carbon-steel pieces alongside her familiar rows of copper cookware. In European home kitchens, these pans are hugely popular. Somehow, though, despite their prevalence in restaurants, they’ve never really caught on with home cooks in the United States. Given their reputation for being as great at browning as they are at keeping delicate foods from sticking, we wondered if it was time that changed. We bought seven carbon-steel skillets, all as close as possible to our preferred sizeof 12 inches for a primary skillet, priced from $39.95 to $79.95. For fun we also threw in a $230 hand-forged version made in Oregon. Bearing in mind carbon steel’s multipurpose promise, we decided on a range of recipes for our testing: frying eggs, turning out cheese omelets, pan-searing steaks, and baking the traditional French upside-down apple dessert known as tarte Tatin, which begins on the stove and moves to the oven. Along the way we’d evaluate the skillets’ shape, weight, handle comfort, and maneuverability. Washing the pans after every test would let us judge how easy they were to clean and maintain. Our key question: Could this one type of pan actually make owning the other skillets we’ve always had in our arsenal—stainless-steel tri-ply, cast-iron, and nonstick—more of an option than a necessity? ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television. http://www.americastestkitchen.com More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips. http://www.cooksillustrated.com http://www.cookscountry.com If you like us, follow us: http://americastestkitchen.com http://facebook.com/americastestkitchen http://twitter.com/testkitchen http://instagram.com/testkitchen http://pinterest.com/testkitchen
Views: 745618 America's Test Kitchen
Le Creuset Egg Cup - Best Cooking Utensils for Men - Details Magazine
 
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Add a little whimsy to your cooking routine Still haven’t subscribed to Details on YouTube? ►► http://bit.ly/detailsyoutubesub CONNECT WITH DETAILS Web: http://www.details.com Twitter: http://twitter.com/details Facebook: http://www.facebook.com/DETAILS Google+: http://plus.google.com/+details Instagram: http://instagram.com/detailsmag Pinterest: http://www.pinterest.com/detailsmag Tumblr: http://details.tumblr.com The Scene: http://thescene.com/details Want even more? Subscribe to The Scene: http://bit.ly/subthescene ABOUT DETAILS Get the latest stories and videos for men interested in fashion and style, health and fitness, and culture and entertainment. Le Creuset Egg Cup - Best Cooking Utensils for Men - Details Magazine Starring: Antonina Jedrzejczak Director: Harris Levinson
Views: 621 GQ
Science: The Secrets of Cooking Rice — The Cause of Recipe Failure is Not What You Might Think
 
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Buy Cook's Science today: http://amzn.to/212U0nC The Science of Good Cooking: http://amzn.to/1O8oGw7 Despite what many cookbooks suggest, rice-to-water ratios can’t simply be scaled up proportionally. Cook's Illustrated member's recipe for Rice and Pasta Pilaf: http://cooks.io/1cY8Okp Get tips from the pros about how to cook grains (like rice) perfectly. Watch now: https://www.youtube.com/watch?v=68PPJuFgnUw How much do you know about Asian noodle types? Watch now: https://www.youtube.com/watch?v=qYiLrPQmcnA We have a rice pilaf recipe that works without fail when made using 1 1/2 cups of rice, but many readers have written us to ask why they end up with an inch of mushy rice on the bottom of the pot when they try to double it. The reason is that, despite what many cookbooks suggest, rice-to-water ratios can’t simply be scaled up proportionally. After running a series of tests, we confirmed that rice absorbs water in a 1:1 ratio, no matter the volume. So in our original rice pilaf recipe, which calls for 1 1/2 cups of rice and 2 1/4 cups of water, the rice absorbed 1 1/2 cups of water. The remaining 3/4 cup of water evaporated. But here’s the catch: The amount of water that evaporates doesn’t double when the amount of rice is doubled. In fact, we found that when cooking a double batch of rice using the same conditions—the same large pot and lid and on the same stove burner over low heat—as we’d used for a single batch, the same quantity of water evaporated: 3/4 cup. Hence, simply doubling the recipe—increasing the amount of rice to 3 cups and the water to 4 1/2 cups—leads to mushy rice because there is an excess of water in the pot. The bottom line: To double our rice pilaf recipe, use 3 cups of rice and only 3 3/4 cups of water. ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television. http://www.americastestkitchen.com More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips. http://www.cooksillustrated.com http://www.cookscountry.com If you like us, follow us: http://cooksillustrated.com http://facebook.com/cooksillustrated http://twitter.com/testkitchen http://instagram.com/cooksillustrated http://pinterest.com/testkitchen
Views: 478903 America's Test Kitchen
‘Taste of Home’ Magazine’s Spicy Beef and Pepper Stir-Fry Recipe
 
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‘Home and Family’ co-host Cristina Ferrare shows how to make ‘Taste of Home’ magazine’s recipe for spicy beef stir-fry. The recipe incorporates the flavors of fresh peppers, creamy coconut milk and zesty lime juice. Learn more at http://www.hallmarkchannel.com/home-and-family/recipes/spicy-beef-pepper-stir-fry
Views: 1074 Hallmark Channel
Robot chef, stirs, pours, and changes cooking temperature
 
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This dexterous robotic chef is able to mimic human cooking techniques to stir, pour, mix and more. The robot has taken two years to develop and the creators, the Shadow Robot Company, hope to be able to launch a commercial version by 2017.
Views: 167489 Factor Magazine
Taste of Home Magazine’s Apple Dumpling Rollup Recipe
 
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‘Home and Family’s’ Cristina Ferrare shares a simple recipe for faux apple dumplings. Originally published in ‘Taste of Home’ magazine, this apple rollup combines with flavor of apple dumplings without all the fuss. Learn more at http://www.homeandfamilytv.com
Views: 587 Hallmark Channel
In the Kitchen: Easy Hummus Recipe
 
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Quick to make. Delicious to eat. #InTheKitchen with Essentials Magazine.
Chip Shop Curry Sauce Recipe
 
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The first time I ever tasted 'curry' was in a chip shop in England. It was this weird yellowy green colour, and it may have had sultanas in it. It's nothing like a proper Indian curry, of course, but still delicious poured over a plate of chips. I haven't actually had the real thing for probably years or more, but I had a hankering for it the other day, so I decided to figure out how to make it. In this video recipe I show you how quick and easy it is to make chip shop curry sauce. -~-~~-~~~-~~-~- If you love my channel, you can make a donation via PayPal https://www.youtube.com/watch?v=F_07HFRCi0A -~-~~-~~~-~~-~-
Views: 68502 KeefCooks
How To Make Dough - Basic Dough Recipe with The Dough Doctor
 
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Join The Dough Doctor Tom Lehmann and Brian Hernandez as they walk you through the basic dough recipe. Flour 100% Salt 1.75% Sugar 2% IDY 0.375% Water 58 to 60% (70 to 75F) Oil 2%
Views: 28622 PMQ Pizza Magazine
Down East Magazine Salt Water Farm Fritatta Recipe
 
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Down East Magazine visits Salt Water Farm for a lesson on how to make a frittata
Views: 84 Down East
How to Make Fresh Watermelon Juice | Cooking Light
 
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Discover the easiest way to mix up a glass of all-natural watermelon juice in just under a minute. Preparation 1. Using your mixer blade as a guide, cut a hole at the top of your watermelon with a knife. Remove the section of watermelon. 2. Attach one mixer blade to your hand mixer. Insert into the hole. Firmly grip the watermelon with your other hand, and switch the mixer to low. Slowly increase speed. Move the mixer around the inside of the watermelon, churning all of the fruit. 3. Carefully lift the watermelon and tip it to pour the juice into a glass. One small watermelon makes about 1 gallon of juice. To make this thirst-quencher your poolside pal, rim the glass with salt, add a shot of tequila, and enjoy. Check out some of our great cooking series! Mad Delicious - https://www.youtube.com/playlist?list... Wow! You’ve Got to Try This How To - https://www.youtube.com/playlist?list... Test Kitchen Tips - https://www.youtube.com/playlist?list... Cooking Light is America’s #1 food magazine with 25+ years of expertise in making healthy recipes taste great. As the largest epicurean magazine in the country, Cooking Light informs more than 11 million readers every issue with its trademark accessible approach to healthy food and its coverage of fitness, home, beauty, travel, and other aspects of living well. Find us at http://www.cookinglight.com Website: http://www.cookinglight.com Twitter: https://twitter.com/Cooking_Light Facebook: https://www.facebook.com/CookingLight Instagram: http://instagram.com/cookinglight/ Pinterest: https://www.pinterest.com/cookinglight/ Cooking Light Diet: https://www.cookinglightdiet.com/ Cooking Light Magazine is published by Time, Inc.
Views: 12692 Cooking Light
What's Cooking FirstLook Asia - Marco Pierre White
 
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Celebrity chef Marco Pierre White tries nasi padang and a Ramly burger with FirstLook Asia's Annalisa Burgos. The Masterchef Australia host was in Singapore to announce he will headline the Margaret River Gourmet Escape in Western Australia on Nov 20-22. Tune in to Channel NewsAsia this Friday at 8.45am to see Marco's experience in Geylang Serai in time for Hari Raya Puasa.
Views: 3155 8 DAYS Magazine
Double Crust Apple Pie | Cooking Light
 
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A golden-brown crust surrounds supremely juicy apples in one perfect pie. Learn how to master this five-star recipe. Subscribe to Cooking Light - http://www.youtube.com/subscription_c... Check out some of our great cooking series! Mad Delicious - https://www.youtube.com/playlist?list... Wow! You’ve Got to Try This How To - https://www.youtube.com/playlist?list... Test Kitchen Tips - https://www.youtube.com/playlist?list... Cooking Light is America’s #1 food magazine with 25+ years of expertise in making healthy recipes taste great. As the largest epicurean magazine in the country, Cooking Light informs more than 11 million readers every issue with its trademark accessible approach to healthy food and its coverage of fitness, home, beauty, travel, and other aspects of living well. Find us at http://www.cookinglight.com Website: http://www.cookinglight.com Twitter: https://twitter.com/Cooking_Light Facebook: https://www.facebook.com/CookingLight Instagram: http://instagram.com/cookinglight/ Pinterest: https://www.pinterest.com/cookinglight/ Cooking Light Diet: https://www.cookinglightdiet.com/ Cooking Light Magazine is published by Time, Inc.
Views: 734 Cooking Light
[Power Magazine] 파워매거진 - 'Chuseok' Be loved by parents 'Red ginseng cooking 3 set'  20150918
 
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파워매거진 - 'Chuseok' Be loved by parents 'Red ginseng cooking 3 set' '홍삼 요리 3종세트' 20150918
Views: 56 MBCdocumentary
Chocolate-Covered Peanut Butter Bacon Balls Recipe - GRIT MAGAZINE
 
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These peanut butter bacon balls will make for a delicious treat for your house guests this holiday season. Ingredients: - 1 jar natural peanut butter - 1/2 cup maple syrup - 2 cups powdered sugar - 1 pound of bacon, cooked, crumbled and cooled - 1 bag semisweet chocolate chips - 2 tbsp coconut oil Instructions: 1. Combine the peanut butter, maple syrup and powdered sugar into a mixing bowl and beat until the ingredients form small clumps together. 2. Add bacon and mix, then form the peanut butter balls and place them on a cookie sheet. 3. Place the peanut butter balls in the freezer for 30 minutes. 4. While the peanut butter balls are in the freezer, combine the bag of chocolate chips and coconut oil, and melt them down. 5. After 30 minutes, take the peanut butter balls out of the freezer and dip them into the melted chocolate. Let cool and dry. Find us on these other social networks: Facebook (https://www.facebook.com/GritMagazine) Pinterest (https://www.pinterest.com/gritmagazine/) Instagram (https://instagram.com/gritmag/) Twitter (https://twitter.com/GritMagazine) MOTHER EARTH NEWS and Friends offers a collection of videos from a variety of publications dedicated to rural, sustainable and natural living. We’re passionate about helping people learn more about natural health, homesteading and rural American know-how. Check out more videos from MOTHER EARTH NEWS, GRIT and Mother Earth Living magazines: (https://www.youtube.com/user/MotherEarthNewsMag).
‘Taste of Home’ Magazine’s 7-UP Pound Cake Recipe
 
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‘Home and Family’ co-host Cristina Ferrare shows how to make a delicious 7-UP pound cake recipe from ‘Taste of Home’ magazine. And joining Cristina via Skype, is the original owner of this recipe, Marsha Davis, who also shares her personal connection to this recipe.
Views: 3458 Hallmark Channel
You're Eating Your Apple All Wrong | Cooking Light
 
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Did you know you've been eating your all apple all wrong? Watch Katie Barreira show you the right way to enjoy an apple. You'll get the most out of your apple and have very little waste leftover. Subscribe to Cooking Light - http://www.youtube.com/subscription_c... Check out some of our great cooking series! Mad Delicious - https://www.youtube.com/playlist?list... Wow! You’ve Got to Try This How To - https://www.youtube.com/playlist?list... Test Kitchen Tips - https://www.youtube.com/playlist?list... Cooking Light is America’s #1 food magazine with 25+ years of expertise in making healthy recipes taste great. As the largest epicurean magazine in the country, Cooking Light informs more than 11 million readers every issue with its trademark accessible approach to healthy food and its coverage of fitness, home, beauty, travel, and other aspects of living well. Find us at http://www.cookinglight.com Website: http://www.cookinglight.com Twitter: https://twitter.com/Cooking_Light Facebook: https://www.facebook.com/CookingLight Instagram: http://instagram.com/cookinglight/ Pinterest: https://www.pinterest.com/cookinglight/ Cooking Light Diet: https://www.cookinglightdiet.com/ Cooking Light Magazine is published by Time, Inc.
Views: 1491 Cooking Light
"AFRO COOKING" LE MAGAZINE QUI VIENT TOUT CHANGER!!!!
 
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POUR TOUT VOS EVENEMENTS, UNE SEULE ADRESSE:"WWW.GLTV1.COM" LA QUALITE, L EXCELLENCE,LA PERFECTION SE TROUVENT CHEZ NOUS!!!!
Views: 544 GLTV com
Bring Your Family Back to the Table with the Cooking Light Diet | Cooking Light
 
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Thousands of subscribers use the Cooking Light Diet, our healthy meal planner, and we love hearing their stories. Hear subscriber Katie Anderson’s success throughout her journey on the Diet and try it out today: https://www.cookinglightdiet.com/ Subscribe to Cooking Light on YouTube - http://www.youtube.com/subscription_c... Check out some of our great cooking series! Mad Delicious - https://www.youtube.com/playlist?list... Wow! You’ve Got to Try This How To - https://www.youtube.com/playlist?list... Test Kitchen Tips - https://www.youtube.com/playlist?list... Cooking Light is America’s #1 food magazine with 25+ years of expertise in making healthy recipes taste great. As the largest epicurean magazine in the country, Cooking Light informs more than 11 million readers every issue with its trademark accessible approach to healthy food and its coverage of fitness, home, beauty, travel, and other aspects of living well. Find us at http://www.cookinglight.com Website: http://www.cookinglight.com Twitter: https://twitter.com/Cooking_Light Facebook: https://www.facebook.com/CookingLight Instagram: http://instagram.com/cookinglight/ Pinterest: https://www.pinterest.com/cookinglight/ Cooking Light Diet: https://www.cookinglightdiet.com/ Cooking Light Magazine is published by Time, Inc.
Views: 5465 Cooking Light
THE BEST WAY TO ORGANIZE YOUR MAGAZINE RECIPES [CC]
 
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This is the best way to organize your magazine recipes I think is to clip them out of the magazines you love reading, or print them off the internet, and then file them by category in file folders. I love organized living. It is one of my biggest passions. In this video I talk about how I have learned what I think is the best way to organize the recipes that you clip out of magazines. Closed Captioned. #withcaptions Yesterday's video: https://youtu.be/1oi8xZAyP3c Click on the "about" link to learn more about me and my channel. Thank you for viewing and please like, comment or subscribe. If you want to check out some of my writing, please go to my blog: http://www.jodywritenow.com ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ CONNECT WITH ME :) If there is anything you would like to ask me, discuss, suggest, encourage, laugh about, (you get the idea), please feel free to email me or direct message me through Facebook or Twitter. I will respond as soon as I can. Email: [email protected] Facebook → https://www.facebook.com/jody.yarborough Facebook Fan Page → https://www.facebook.com/jodywritenow/ Twitter → https://twitter.com/JodyYarborough Tumblr → https://www.tumblr.com/blog/thedisabledcreative Pinterest → https://www.pinterest.com/jodyyarborough/ Instagram → https://www.instagram.com/roughridahjodz/ Google+ → jody yarborough or jodywritenow Snapchat → jodyrightnow Beme → jodes247 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ GEAR I USE: Camera: http://tinyurl.com/hrrzhor Tri-Pod: http://amzn.to/1UFdzAK ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ GET MORE INFO: Little People of America → http://www.lpaonline.org National Scoliosis Foundation → http://www.scoliosis.org OI Foundation → http://www.oif.org Disability Pride → https://disabilityvisibilityproject.com ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ STILL WANT TO READ MORE? HERE ARE A FEW FAQ'S How old are you? 40 and fabulous Where do you live? Silicon Valley What breed of dog is Alton? Golden Retriever Have you ever worked? Yes, I've had several jobs prior to the freelance graphic design work I do now. Did you go to college? Yes, I graduated in 1997 with a degree in journalism. Unfortunately I ended up hating reporting. When did you get married? 2007 What is your disability? I was born with a very rare (ok, only known case) of a muscle disorder named a Congenital Trilaminar Myopathy. A fancy way of saying my muscles were f*cked up at birth. The result was various orthopedic problems, most of which is a severe scoliosis/kypho-scoliosis. Why do you like making videos? Because it is a new creative outlet that has given me a challenge that I've been enjoying learning. What is your favorite color? It's a toss up between purple or blue What is your biggest pet peeve? People who drive too slow in the fast lane.
Views: 50 Jody Yarborough
Carrot Cake Sandwich Cookies | Cooking Light
 
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Two flavorful and moist carrot cake cookies come together with a luscious cream cheese icing filling to create the ultimate cookie sandwich. Subscribe to Cooking Light - http://www.youtube.com/subscription_c... Check out some of our great cooking series! Mad Delicious - https://www.youtube.com/playlist?list... Wow! You’ve Got to Try This How To - https://www.youtube.com/playlist?list... Test Kitchen Tips - https://www.youtube.com/playlist?list... Cooking Light is America’s #1 food magazine with 25+ years of expertise in making healthy recipes taste great. As the largest epicurean magazine in the country, Cooking Light informs more than 11 million readers every issue with its trademark accessible approach to healthy food and its coverage of fitness, home, beauty, travel, and other aspects of living well. Find us at http://www.cookinglight.com Website: http://www.cookinglight.com Twitter: https://twitter.com/Cooking_Light Facebook: https://www.facebook.com/CookingLight Instagram: http://instagram.com/cookinglight/ Pinterest: https://www.pinterest.com/cookinglight/ Cooking Light Diet: https://www.cookinglightdiet.com/ Cooking Light Magazine is published by Time, Inc.
Views: 10602 Cooking Light
Lighter Fried Chicken | Cooking Light
 
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With a crunchy outside and succulent inside, there’s no doubt that this classic dish is an American favorite. But it's loaded with calories and saturated fat. Here's how to make fried chicken lighter without sacrificing that wonderful crunch. Ingredients 3/4 cup low-fat buttermilk 2 chicken breast(about 1 pound), skinned 2 chicken drumsticks (about 1/2 pound), skinned 2 chicken thighs (about 1/2 pound), skinned 1/2 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon ground red pepper 1/4 teaspoon white pepper 1/4 teaspoon ground cumin Cooking spray Preparation 1. Combine first 4 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. 2. Preheat oven to 450°. 3. Combine flour, salt, peppers, and cumin in a second large zip-top plastic bag. Remove chicken from first bag, discarding marinade. Add chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Remove chicken from bag, shaking off excess flour; lightly coat each chicken piece with cooking spray. Return chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Remove chicken from bag, shaking off excess flour. 4. Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 450° for 35 minutes or until done, turning after 20 minutes. Calories 263; Fat 4.4g; Protein 38.4g; Carbohydrate 14.9g; Sodium 754mg Subscribe to Cooking Light - http://www.youtube.com/subscription_c... Check out some of our great cooking series! Mad Delicious - https://www.youtube.com/playlist?list... Wow! You’ve Got to Try This How To - https://www.youtube.com/playlist?list... Test Kitchen Tips - https://www.youtube.com/playlist?list... Cooking Light is America’s #1 food magazine with 25+ years of expertise in making healthy recipes taste great. As the largest epicurean magazine in the country, Cooking Light informs more than 11 million readers every issue with its trademark accessible approach to healthy food and its coverage of fitness, home, beauty, travel, and other aspects of living well. Find us at http://www.cookinglight.com Website: http://www.cookinglight.com Twitter: https://twitter.com/Cooking_Light Facebook: https://www.facebook.com/CookingLight Instagram: http://instagram.com/cookinglight/ Pinterest: https://www.pinterest.com/cookinglight/ Cooking Light Diet: https://www.cookinglightdiet.com/ Cooking Light Magazine is published by Time, Inc.
Views: 1778 Cooking Light
Sword Art Online: Lost Song - Episode 4: Agil's Shop / Kirito's Cooking
 
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A helmet for Pina (11:31) Kirito's Cooking (16:34) {READ DESCRIPTION!} Likes, comments and subscriptions are welcome :D So turns out Agil and Liz got the weapon shop for themselves. What a surprise! [/sarcasm] And Kirito, you should train your cooking skill... a bit. --------------------------------------------------------------------------- Playlist: https://www.youtube.com/playlist?list=PLG_x9gkEvcQyuA22hK_fQXINS96z0L8_t Font for the thumbnail: http://darkblackswords.deviantart.com/art/Sword-Art-Online-Font-342305125 Played by me Hard Mode System: PlayStation 4 (ID: EmiruTheKnight2) Settings: 1920x1080 (1080p) - 8 Mbps - 29,970 fps Recorded with Avermedia Live Gamer Portable Check my website! http://emirutheknight.com/ Twitter: https://twitter.com/EmiruTheKnight Join Curse! http://www.unionforgamers.com/apply?referral=pghu7b5mfm3ol5
Views: 843 EmiruTheKnight
Coastal Cooking - Lobster Ceviche
 
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If you are a lover of Lobster, watch our cooking demo for the perfect Lobster Ceviche. It’s easy, fresh and the perfect summer addition to any meal.
UK Sylvanian Toy Shop  4865 Sylvanian Families Unboxing - Sylvanian Cooking with B シルバニアファミリー
 
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Hi and thanks for watching this unboxing video. I love this set because its like a Sylvanian Families store for the Sylvanian Families...The houses are super sweet and there's a display case with background and even wallpaper! Please comment if you have further info or if I have got my description incorrect. Thanks Don't forget to subscribe!
Easy Overnight Oatmeal – GRIT Magazine
 
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Here at GRIT Magazine we love simple, homemade recipes that use farm-fresh ingredients like buttermilk. Buttermilk adds a rich tang and soft texture to baked favorites like pancakes and biscuits, but it can also be utilized for its acidity and versatility in a wide variety of homemade recipes. Whether you are churning your own butter or preparing grab-and-go breakfasts for the long week ahead, GRIT’s own Kellsey Trimble will walk you through every simple step. Overnight oatmeal is much simpler than getting up early to make your oatmeal on the stovetop. Buttermilk, oatmeal, berries, vanilla, chia seeds and honey make this overnight oatmeal in a jar healthy and delicious. All you need to do is combine the ingredients, shake well to mix, and set the jar in the fridge. Your oatmeal will be ready for the next morning, no further work required! Ingredients: 3/4 cup buttermilk 1/2 cup oatmeal 1/2 cup berries 1 tsp vanilla 1 tbsp chia seeds 1 tbsp honey Instructions: 1. Add all ingredients to a jar with a lid. 2. Close the jar and shake it up. Place in the fridge overnight. Here at GRIT Magazine, we are passionate about rural American know-how and helping people learn more about the crops and animals they care for. Check out more videos from our editors here: http://www.grit.com/grit-videos-zv0z1306zsie.aspx Find us on these other social networks: Facebook (https://www.facebook.com/GritMagazine) Pinterest (https://www.pinterest.com/gritmagazine/) Instagram (https://instagram.com/gritmag/) Twitter (https://twitter.com/GritMagazine) Google+ (https://plus.google.com/+GritMagazine/)
Views: 2514 GRIT Magazine
Best Burger Shop in Japan! Kua 'Aina ~ Cooking with Mira
 
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Kua 'Aina is one of my favourite burger shops in Japan! It serves decent sized burger with 'normal' toppings. When I say normal, I mean there's no corn or seaweed in them. Whenever I crave N. American burgers, I go there and they always satisfy me for a couple of months at least :) Don't forget to subscribe ❤ チャンネル登録お願いします ❤ Abonnez-vous à ma chaîne ❤ Follow me ❤ フォローお願いします ❤ Suivez-moi http://www.thejetcoaster.com/author/mira-richard-fioramore/ www.facebook.com/cookingwithmira www.twitter.com/cookingwithmira www.instagram.com/mirajapan www.cookpad.com/kitchen/6511730 Music by: Creative Commons Attribution music by Josh Woodward http://www.joshwoodward.com/song/gravity
Views: 1362 Cooking with Mira
[Power Magazine] 파워매거진 -Baekjjubu's recipe of Eggplat cooking '백주부 레시피' 가지요리 어렵지 않아요~ 20150717
 
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Baekjjubu's recipe of Eggplat cooking '백주부 레시피' 가지요리 어렵지 않아요~ 20150717
Views: 50 MBCdocumentary
How to Make Individual Freezer Cheesecakes | Wow! | Cooking Light
 
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If you want a little something sweet and you want it fast, pull one of these Rhubarb Cheesecakes from the freezer at the start of dinner--it will be ready to eat in time for dessert. To make a batch of these single-serve treats, steam our five-ingredient cheesecake batter (on top of the stove!) in freezer-proof jars. Layer in granola for crunch and a topping of strawberry-rhubarb compote for a sweet-tart contrast. Then, simply cover with the jar lids and freeze the cheesecakes. Since they thaw at room temperature, these preportioned desserts are perfect to pack for lunch, put out at potlucks, or enjoy most any time you need a grab-and-go dessert. See the recipe here: http://simmerandboil.cookinglight.com/2015/02/11/wow-youve-got-to-try-individual-freezer-cheesecakes/ Subscribe to Cooking Light - http://www.youtube.com/subscription_center?add_user=cookinglight Check out some of our great cooking series! Mad Delicious - https://www.youtube.com/playlist?list=PLJZt7NVmAen8l1oFkCh0ayEdy01KnlRbe Wow! You’ve Got to Try This How To - https://www.youtube.com/playlist?list=PLJZt7NVmAen8Nm1Q-zxGjO5of2dal9JqM Test Kitchen Tips - https://www.youtube.com/playlist?list=PLJZt7NVmAen9mR8sDlerlQxofnyHdy1fy Cooking Light is America’s #1 food magazine with 25+ years of expertise in making healthy recipes taste great. As the largest epicurean magazine in the country, Cooking Light informs more than 11 million readers every issue with its trademark accessible approach to healthy food and its coverage of fitness, home, beauty, travel, and other aspects of living well. Find us at http://www.cookinglight.com Website: http://www.cookinglight.com Twitter: https://twitter.com/Cooking_Light Facebook: https://www.facebook.com/CookingLight Instagram: http://instagram.com/cookinglight/ Pinterest: https://www.pinterest.com/cookinglight/ Cooking Light Diet: https://www.cookinglightdiet.com/ Cooking Light Magazine is published by Time, Inc.
Views: 6833 Cooking Light
L'emission Africanités parle d'Afro Cooking Magazine sur TV5 monde
 
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À l'occasion des fêtes de fin d'année, « Africanités » fait vibrer vos papilles et vous propose un sommaire pour gourmands et gourmets ! Grands chefs, expériences culinaires, recettes de Noël, spécialités d'ici et d'ailleurs, il y en aura pour tous les goûts ! Sans oublier l'actualité cinématographique, littéraire et musicale. Invités : - Rougui Dia, d'origine sénégalaise, elle fut chef de cuisine du 144, le restaurant d'Armen Petrossiann et dirige aujourd'hui les cuisines du restaurant Le Vraymonde - Christian Abégan, diplômé de l'école du « Cordon Bleu », à Paris, consultant en cuisine afro-caribéenne, il nous propose en direct un plat de Noël - Loïc Dablé, le chef a ouvert son restaurant au sein du musée Drapper, à Paris - Élise Djoumessi, la chef propose des expériences culinaires avec un credo : « Comme à la maison » - Sonia Muluala, importatrice de produits séchés - Fati Niang, créatrice de Black Spoon, premier camion-restaurant africain en région parisienne - Maya Dikutala, chef à domicile, spécialisée dans la cuisine de l'océan Indien - Njie, chanteuse guadeloupéenne, connue pour avoir repris « Awana W'Afrika », du célèbre chanteur gabonais Pierre Akendengué Présentation : Amobé Mévégué, Lise-Laure Étia, Christian Éboulé.
Views: 445 Afro Cooking TV
Vegourmet – Vegan Gourmet Recipes
 
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Filibaba is proud to introduce Vegourmet — the eco-conscious food magazine from Sweden. The official app offers you the very best vegan recipes and photography from the magazines. That’s over 100 recipes spanning delicious categories from appetizers and street food, to main courses, soups, raw foods, drinks and desserts. Filibaba creates green recipe apps on a app plattform that’s been downloaded hundreds-of-thousands of times. On August 26th, Filibaba will launch a new app in collaboration with Vegourmet, the eco-conscious food magazine from Sweden. Vegourmet launched in Sweden in the autumn of 2014 and has in a short period of time reached a large number of subscribers with their beautiful food photography and creative vegan recipes. The philosophy is organic ingredients, seasonal cooking from scratch and, like their name suggest, plant based – but never boring. The app contains the very best recipes from the magazine: • Everything from creative salads and soups to rich pastas and hijiki burgers • Global foodie influences as far away as Spain, Thailand, Italy, Latin America, and Japan • Learn to cook with exclusive gourmet ingredients like nori, cardamom, and truffle butter • Raw food recipes, including a whole category of raw desserts with natural sweeteners The combination of Vegourmet’s content and Filibaba’s platform results in an app that’s a pleasure to use, packed with food inspiration. The app works beautifully on iPhone, iPad and even the recently launched Apple Watch. This is Vegourmet’s first contact with a international audience; each recipe has been carefully translated to English, with ingredients available in both Metric and US measurements, as well as temperatures in either Celsius or Fahrenheit. Filibaba hopes their good relationship will Apple will help give Vegourmet the best possible introduction to the App Store.
Views: 965 FilibabaHB
Jamaican Beef Patties Recipe | Recipes By Chef Ricardo
 
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Jamaican Beef Patties Recipe SUBSCRIBE to Chef Ricardo Cooking ▸ http://bit.ly/Sub2ChefRicardoCooking TURN ON NOTIFICATIONS 🛎 SUBSCRIBE TO MY JUICE BAR CHANNEL! http://bit.ly/Sub2ChefRicardoJuiceBar SUBSCRIBE TO MY SALAD BAR CHANNEL! http://bit.ly/Sub2ChefRicardoJuiceBar FOLLOW ME ON SOCIAL MEDIA! TWITTER ▸ https://twitter.com/chefricardos GOOGLE+ ▸ https://plus.google.com/+ChefRicardoCooking INSTAGRAM ▸ https://www.instagram.com/chefricardocooking FACEBOOK ▸ https://www.facebook.com/chefricardocookingbook FIND MORE RECIPES ON MY WEBSITE! ▸ http://www.chefricardocooking.co.uk DONATE TO OUR COOKING STUDIO ▸ https://www.paypal.me/ChefRicardo MY COOKING BOOK IS OUT! SHOP NOW! ▸ http://bit.ly/CaribbeanCuisineCookbook https://www.jamaicavalley.com USE CODE: Chefric123 for 10% off website! HOW TO MAKE MONEY EVERYDAY! https://fullscreenmedia.co/creators/?ref=chefricardocooking CHECK OUT MY TOP 25 RECIPES ⇨ https://www.youtube.com/playlist?list=PLZlA3RQM8D5GnKnQActJYGwYAcWtqs0dn About Chef Ricardo Cooking: Ricardo Campbell, more popularly known as Chef Ricardo was born in Jamaica and grew up in the busy hotels and restaurants of Ocho Rios, one of Jamaica’s main tourist cities. He cooks and prepares first class Caribbean dishes, and shares his passion for food with the world. Follow Chef Ricardo on his mission to promote Caribbean Cuisine! Jamaican Beef Patties Recipe | Recipes By Chef Ricardo https://www.youtube.com/watch?v=9HS0VDQ9MAQ Chef Ricardo Cooking https://www.youtube.com/ChefRicardoCooking
Views: 361860 Chef Ricardo Cooking
The Ultimate Steak Sandwich - Gordon Ramsay
 
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Gordon shows you how to make the ultimate steak sandwich with an excellent tomato relish and mustard mayonnaise. A mouth watering, delicious classic with a modern twist. Remember, you MUST use fillet! Gordon Ramsay Ultimate Fit Food: http://amzn.to/2FznHtk Subscribe for weekly cooking videos. If you liked this clip check out the rest of Gordon's channels: http://www.youtube.com/gordonramsay http://www.youtube.com/kitchennightmares http://www.youtube.com/thefword
Views: 13089617 Gordon Ramsay
Cooking with DJ Paul for Complex Magazine
 
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Hi check out my video with DJ Paul from Three 6 Mafia on Complex magazine website and worldstar :) also check out his spices. http://www.youtube.com/uldouz http://www.instagram.com/uldouz http://wwtwitter.com/uldouz http://www.vine.co/uldouz http://www.facebook.com/uldouz http://www.imdb.com/name/nm4591997/ Snapchat: Uldouz Check out the full video http://www.worldstarhiphop.com/videos/video.php?v=wshhtv4B7817mwdMF2vt Follow my friends: https://twitter.com/djpaulkom http://www.complex.com/author/complex-magazine
Views: 26878 Uldouz Wallace
Chase plays Dr. Panda's Restaurant 2!!  Cooking Food for Picky Dudes w/ FGTEEV Duddy | KIDS iOS APP
 
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►T-Shirts: http://bit.ly/FUNNELMERCH We are playing a fun kids app all about cooking. It's called Dr. Panda's Restaurant and it's about this greedy Panda who left the medical practice to watch you do all the cooking and cleaning while he stands back and watches creepily, sneezing all over your food & takes the money profits!!! In other words, it's a good game to poke some fun on! Hope you enjoy and thumbs up if you do/did/will/can/how/why/who/what/where/when/bananas!!! This was a subscriber request by lori gallaher! Thanks for the suggestion! :) All of Chase's Lets Plays: http://www.youtube.com/playlist?list=PLYqGY_-rT9bNxuzl4r8teh2LnMyMxMFg_ ================================== Beba Ba Leep Bop Beleeda Bop Pllllhhh! Subscribe: http://www.youtube.com/fgteev a Family Friendly Youtube Gaming Channel Skylander Boy and Girl Channel: http://www.youtube.com/theskylanderboyandgirl Our Family/Vlog channel, FUNNEL VISION: http://www.youtube.com/c/FVFAMILY ►Instagram: http://instagram.com/skylanderdad ►Facebook: http://www.facebook.com/SkylanderKids Skylander Boy and Girl Minecraft
Views: 43993219 FGTeeV
Red Velvet Cake Recipe
 
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Red Velvet Cake - soft and moist interior with a great flavor combination coming from vanilla, cocoa powder and buttermilk. This cake has a wonderful red color crumb and frosted with a white cream cheese frosting which makes it perfect for winter holidays. To print the recipe check the full recipe on my blog: http://www.homecookingadventure.com/recipes/red-velvet-cake Ingredients Makes about 10-12 servings Cake Batter 2 2/3 cups (310g) cake flour 2 tbsp (16g) unsweetened cocoa powder 1 tsp (5g) baking soda 1 tsp (5g) salt 1/2 cup (113g) unsalted butter, room temperature 1 1/2 cup (300g) sugar 2 eggs 1 cup (220g) vegetable oil 1 tsp (5ml) white vinegar 2 tsp (10g) vanilla extract 1 cup (240g) buttermilk, room temperature 1- 2 oz (30g) red food coloring gel Cream Cheese Frosting 17 oz (500g) cream cheese, room temperature 1 1/3 cup (300g) heavy whipping cream, chilled 1 tsp (5g) vanilla extract 1 1/4 cup (156g) powdered sugar 1. Preheat oven to 350F (180C). Grease with butter and dust with flour two 9 inch (23 cm) round cake pans. 2. In a large bowl sift together the flour, cocoa powder, baking soda and salt and whisk to combine. 3. In another bowl mix butter with sugar until combined. Incorporate eggs one at a time. Mix in oil, vinegar,vanilla extract and buttermilk. Incorporate flour mixture until well combined. 4. Gradually add red food coloring until the desired color is reached. 5. Pour the batter evenly into the prepared pans. 6. Bake for about 30 minutes until a toothpick inserted into the center comes out clean. 7. Let pans cool on a cooling rack for 10 minutes. 8. Remove the cakes from the pan and let them cool completely. 9. Prepare the frosting. In a bowl sift the powdered sugar. Beat the cream cheese with powdered sugar and vanilla extract until smooth. 10. In another bowl whip the cream until stiff peaks form. Gradually fold into the cream cheese mixture until well combined. 11. Assemble the cake. Cut the tops of the cakes to create flat surfaces. Make crumbs out of the left pieces of cake and set aside. 12. Place 1 cake layer on your serving plate. Spread evenly with a bit less than half of frosting. Add the second layer of cake. Gradually spread the remaining frosting on top and sides of the cake. 13. Decorate the cake with remained cake crumbs if desired. The cake is ready to serve. 14. The leftover frosted cake can be covered and refrigerated for up to a week. Serve at room temperature. Background music: http://www.audionetwork.com/browse/m/track/embrace-the-day_105019?keyword=embrace-the-day http://www.audionetwork.com/browse/m/track/tootle-pip_16019?keyword=tootle-pip http://www.audionetwork.com/browse/m/track/cool-detection_80841?keyword=cool-detection Follow me: FACEBOOK: https://www.facebook.com/homecookingadventure INSTAGRAM: http://instagram.com/homecookingadventure PINTEREST: http://www.pinterest.com/homecookingadv/ WEBSITE:http://www.homecookingadventure.com/ GOOGLE+: https://plus.google.com/+Homecookingadventurerecipes
Views: 5453252 Home Cooking Adventure
The Perfect Dusting Wand by OXO | Cooking Light
 
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Make your next batch of lemon bars picture perfect with OXO's Baker’s Dusting Wand. This kitchen tool is great for coating desserts with sugar, adding cinnamon to lattes, or powdering surfaces with flour before baking. And since it's dishwasher safe, clean up is a cinch. Subscribe to Cooking Light - http://www.youtube.com/subscription_center?add_user=cookinglight Check out some of our great cooking series! Mad Delicious - https://www.youtube.com/playlist?list=PLJZt7NVmAen8l1oFkCh0ayEdy01KnlRbe Wow! You’ve Got to Try This How To - https://www.youtube.com/playlist?list=PLJZt7NVmAen8Nm1Q-zxGjO5of2dal9JqM Test Kitchen Tips - https://www.youtube.com/playlist?list=PLJZt7NVmAen9mR8sDlerlQxofnyHdy1fy Cooking Light is America’s #1 food magazine with 25+ years of expertise in making healthy recipes taste great. As the largest epicurean magazine in the country, Cooking Light informs more than 11 million readers every issue with its trademark accessible approach to healthy food and its coverage of fitness, home, beauty, travel, and other aspects of living well. Find us at http://www.cookinglight.com Website: www.cookinglight.com Twitter: https://twitter.com/Cooking_Light Facebook: https://www.facebook.com/CookingLight Instagram: http://instagram.com/cookinglight/ Pinterest: https://www.pinterest.com/cookinglight/ Cooking Light Diet: https://www.cookinglightdiet.com/ Cooking Light Magazine is published by Time, Inc
Views: 2371 Cooking Light
cooks illustrated recipes, | cooking light magazine, | recipes for cooking,
 
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