Forget cake pops or cupcakes, we’re making our own ice cream cake! Whether red velvet or classic vanilla, this recipe is easy to customize, make your own, and decorate. Skip the trip to Carvel or Cold Stone. ... Read More إقرأ المزيد | Share it now!

Get ready because you’re in for a treat! Our Chef, Ebbers has loosened the purse strings and splashed the cash on a selection of higher-end kitchen gadgets, including the MUCH-REQUESTED Bartesian Machine! Have a watch to see how Jamie and Barry got on with testing them.... Read More إقرأ المزيد | Share it now!

After the 2011 Fukushima Daiichi nuclear disaster, Fukushima’s farmers work to overcome radiation stigma, despite the prefecture’s track record of producing some of the most delicious produce in Japan. Can Fukushima’s devastating past make room for its recovering agricultural industry?... Read More إقرأ المزيد | Share it now!

With Easter just around the corner, there’s no better time for us to be taste testing, reviewing and debating a whole bunch of chocolate easter egg products to give you guys inspo for next week! Plus, Ben has taken the opportunity to get his own back on Jamie and Barry…... Read More إقرأ المزيد | Share it now!

On this episode of The Cooking Show Farideh makes Pizza Piena, also known as Pizza Rustica, Pizza Gain, or Pizza Chiena. This savory pie is typically eaten for Easter in Italy, as it’s loaded with three different cheeses and four types of meat, two foods that are often given up for Lent. Farideh starts by making her own dough with eggs and lard, before forming the pie and layering in mozzarella, ricotta, parmesan, ham, salami, and pepperoni. The result is a flaky, salty dish that’s basically a charcuterie board in a pie. Check out the recipe here: https://www.vice.com/en/article/59xvmk/pizza-piena-recipe... Read More إقرأ المزيد | Share it now!

On this episode of You Can Cook That we are going back to Nicole’s childhood with a classic recipe. Egg noodles, canned tuna, creamy mushroom sauce, and crunchy cheese come together for this delicious and creamy tuna noodle casserole that needs to be added to your menu.... Read More إقرأ المزيد | Share it now!

Chef Niven Patel from Ghee Indian Kitchen in Miami is in his backyard cooking a Roasted Carrot Chaat. Inspired by Indian street food, this dish is a flavorful combination of different textures and spices. Niven starts with picking some fresh heirloom carrots from his backyard garden, before roasting them in a wood fired oven with salt and olive oil. He then works on the other elements of the dish: a cilantro chutney, cumin yogurt sauce, and crispy chickpea noodles. He brings it all together with chopped tomatoes and onion, tossing in the roasted carrots and topping it with the two sauces. He adds pomegranate seeds and herbs to finish off the dish, resulting in a bold and bright plate that’s filled with homegrown veggies.... Read More إقرأ المزيد | Share it now!

Sunny-side up, poached, or scrambled: no matter the preparation, cooking eggs is easier if you know a few tricks. Chef Matteo Fronduti addresses all the most common mistakes with cooking eggs.... Read More إقرأ المزيد | Share it now!

What makes an ingredient pretentious? Is it the way it’s named, packaged or even the way the product is made? That’s the debate of today’s episode as our Chef and Normals explore a selection of potentially pretentious products and enjoy some delicious food along the way!... Read More إقرأ المزيد | Share it now!