You're Doing It All Wrong is constructive criticism. Don't take it the wrong way: Just learn the right way.
Rank #1: How to Remove Meat from a Crab with Brian Leitner.
Brian Leitner, co-owner of Nettie's Crab Shack, shares the right and wrong ways to eat Dungeness crab. Leitner sees hundreds of crabs eaten at this time of year (it's currently Dungeness Crab Week in San Francisco), and he's watched customers do many wrong things: leave the best bits behind in the body, avoid the crab butter (a delicacy for some), and crack the shell into the meat. He wants us to do the right things: use the mallet to gently crack the body, use the tip of the claw as a digging tool, and always get the hidden meat out.
Rank #2: How to Pour Beer with Dave McLean.
Magnolia Pub & Brewery owner Dave McLean handcrafts beers using carefully sourced ingredients. He also pours a beautiful pint. Employ his simple tips, and you'll get the perfect head every time.
At SimpleFoodie.com, your cooking experience just got better. By watching our step-by-step, quick and easy recipe videos you can see exactly how to create delicious dishes. They're made in the SimpleFoodie kitchen with our very own, Chef Herman. Cooking becomes easier than ever because the videos are fast, fun and foolproof. And, be on the lookout for more videos that are added every week. To get the recipes go to http://www.simplefoodie.com and just click the video tab and choose which soups, salads, sides and main dishes you want to watch and make in your kitchen.
Rank #1: Meat Loaf.
Meat Loaf Recipe. The classic family dish that makes a hearty dinner and even better meatloaf sandwiches.
Rank #2: Cranberry Relish.
Cranberry Relish Recipe. The classic Holiday must have dish that goes perfectly with turkey.
Epicurious kicks off a tempting tour, Around the World in 80 Dishes, showcasing the classic, iconic dishes of international cuisine.
Rank #1: Italy: Arancini di Riso (Cheese-Filled Risotto Croquettes).
Around the World in 80 Dishes takes you to Sicily, Italy, with a demonstration of a classic recipe for Arancini di Riso (Cheese-Filled Risotto Croquettes with Tomato Sauce) prepared by a Culinary Institute of America chef.
Rank #2: Korea: Beef Bulgogi - Cook and Serve.
Around the World in 80 Dishes takes you to Korea, with a classic recipe for beef bulgogi - marinated sirloin in a lettuce leaf wrap, prepared by a Culinary Institute of America chef.
Instructional video content on American Regional Cuisine brought to you by The International Culinary Schools at The Art Institutes.
Rank #1: Maquechoux.
Rank #2: Smothered Okra.
Cooking fast, healthy and flavorful meals can be a challenge. Too often, busy families rely on pre-packaged ingredients to make a meal. But UW Hospital and Clinics' Executive Chef, John Marks, has strategies to help even the busiest cooks prepare fresh, fast and delicious food. Each month, Chef John will host a short, one-meal lesson incorporating healthy ingredients and easy preparation tips. Learn how to improve your cooking techniques, or how to transform a favorite recipe into a healthier dish.
Rank #1: Firecracker Shrimp.
This simple Asian dish packs some punch in the spice department thanks to the inclusion of Thai chilies and lots of flavor. Try serving it over rice.
Rank #2: Chicken Piccata.
Do you have seven minutes? That's all the time it takes to prepare this great main entree, which has just five ingredients.
Short, daily video tips from Susan Westmoreland, Good Housekeeping magazine’s Food Editor. Every day, Susan chooses a quick and easy recipe that you can make for dinner that night. In the video, she offers you tips and tricks to make that recipe even easier. Shot in the Good Housekeeping Test Kitchens, these also give a behind-the-scenes look at where GH tests each and every recipe in the magazine.
Rank #1: Chiles Rellenos Pie.
Susan shows what you can do with bottom-of-the-bag crumbs
Rank #2: Red Beans and Rice.
Susan gives her tip for keeping celery fresh for weeks
The podcast that does what it says in the title! In each episode Mark Sanford shows you how to make cakes, with tips, advice and recipes to make fabulous cakes. Visit the blog at http://www.howtomakecakes.co.uk for the recipes, photos and videos on how to make cakes
Rank #1: 03: Victoria Sponge Cake.
The most popular recipe so far on the blog! The English classic sponge cake that everyone loves
Rank #2: 02: Red Velvet Cup Cakes.
Red velvet cakes are an american tradition with cream cheese frosting. Very popular!
Geared towards proving that "anyone can cook", the Fire House Chef (AKA - Ryan McKay) will break down the barriers and fears that surround cooking. I will stress the importance of family and food and that with one comes the other. Be it in the Fire House or at home, you will walk away from The Fire House Chef with the belief that cooking is for the many, not the few
Rank #1: Avocados.
Avocados (AKA: Butter of the Gods). In this episode, we learn about the most wonderful Mexican fruit, the avocado. I present it's most classic presentation, Guacamole, and offer a chance to learn alternative recipes. This is part 1 of 2. For more, visit www.thefirehousechef.com.
Rank #2: Mustard.
Mustard - This is the second installment of my Condiment series. In this episode, I break down Mustard, demystify how to make it (and show how ridiculously easy it is to make it), and then throw together the classic Honey Mustard Vinaigrette. For more, visit www.thefirehousechef.com
Visit foodguru.com to print the recipes and see the ENTIRE Video Cookbook Collection!
Rank #1: Martini Terminology.
Basic Bartending Ideas that everyone should know.
Rank #2: Seafood in Fata Paper.
Fata Paper is a hot new thing, you can heat it to 400-degrees in the oven. Fata Paper is a clear film which you can use to create appetizers, entrees and desserts. This recipe is similar to the French papillote. Papillote is when we bake fish in greased parchment, the parchment fills with air and is cut open tableside to reveal the dish.
Our expert chefs show you how to use a pressure cooker to prepare delicious entrees, desserts, and more. Visit www.discoverpressurecooking.com for these recipe and more information about pressure cooking.
Rank #1: 12 Burgundy Beef Stew.
Classic stew ingredients mixed with a red burgundy make this stew extra special. Using a pressure cooker saves time, and Merle and Neva Ellis work together to show you how easy it is to make this delicious recipe. Visit www.discoverpressurecooking.com for this recipe and more information about pressure cooking.
Rank #2: 09 Chicken and White Bean Chili.
Learn a new twist on a traditional dish with this flavorful recipe for Chicken and White Bean Chili with Neva Ellis. Visit www.discoverpressurecooking.com for this recipe and more information about pressure cooking.
The Chefs Cook
Rank #1: Dining Etiquette.
Community College of Philadelphia assistant professor Mark Kushner demonstrates the basics of dining etiquette.
Rank #2: Salmon Two Ways.
Community College of Philadelphia instructor, Chef Paul McCormick demonstrates two basic ways to prepare Salmon
If you love Delicious TV's Totally Vegetarian on public television, watch host Toni Fiore as she whips up some of her favorites, like Creamy Chard Wontons, Hot Jamaican Jerk Tofu, a savory Tempeh Club Sandwich, and Creamy Tofu Pot Pies, even a carnivore can delight in. Come and savor the flavor.Find the ecoookbooks at delicioustv.com or check out our iPhone and iPad App 'VegEZ' and bring 75 of Toni's favorite recipes on your next grocery shopping trip.
Rank #1: Black Bean Hummus.
A delicious spin on hummus. Using black beans and no oil.
Rank #2: Zucchini Pasta.
Toni makes a gluten free pasta using Zucchini. And tops it with a fresh basil, tomato, & garlic loose pesto sauce. Check out our VegEZ iPad app. Or visit us a Delicious TV
Seasonal recipes from the Market Kitchen series on the Good Food Channel
Rank #1: Market Kitchen - 21: Vietnamese pho.
Pho is considered the 'chicken noodle soup' of Vietnam - the ultimate cure-all, perfect for soothing the soul, warding off colds and easing a hangover
Rank #2: Market Kitchen - 25: Beef stroganoff.
Jun Tanakaâ??s stronganoff uses a prime cut of beef with gherkins, smoked garlic, cep mushrooms, cream and a splash of brandy
Learn from our renowned Chefs as they take you on a culinary tour through Chinese Cuisine.
Rank #1: Dan Dan Mian Noodles .
Learn from our renowned Chefs as they take you on a culinary tour through Chinese Cuisine.
Rank #2: Mu Shu Pork.
A podcast for practical kitchens
Rank #1: RERUN Episode 18: Novice Cooking Blunders.
This week, I explain some of the most common mistakes new cooks make–and how you can fix them. It’s surprisingly easy. Jamie Oliver hearts us.There are a handful of very simple-to-correct mistakes that novice cooks make. In this episode of the podcast, I discuss seven common blunders. They’re taken from a cookbook I wrote with Tamara Reynolds, called Forking Fantastic!, first released in 2009 and now available as an ebook titled How to Throw a Dinner Party…without Having a Nervous Breakdown. Although the book focuses on parties–unlike this podcast–there’s still a lot of great advice that new cooks will find helpful, as well as a lot of very accessible recipes. It slices, it dices.One of the blunders is using the wrong knife for the job. Many new cooks are a bit scared of big knives, but they’re really the only good way to get the job done. Big knives can also be scary because they’re expensive! Victorinox, though, makes a very good starter knife that’s lightweight but sturdy, and easy to care for. It’s an easy investment in vastly improved cooking!
Rank #2: RERUN Episode 19: Crab Cakes with Tomatoes and Corn on the Cob.
This week, I put together a very quick late-summer meal: Maryland-style crab cakes, sliced tomatoes and corn on the cob with butter. (Note: after this episode, the podcast will be on break until August 20.) Shopping list Lump crab meat, 1 cup or so (about 1/3 or 1/2 pound) EggMayonnaiseDijon mustard Old Bay Bread crumbs or saltine crackers Baking powder Ripest, juiciest tomato you can find Corn on the cob Butter Baltimore-style Crab Cakes More summer on a plate! First, a disclaimer: the ingredients here are all Maryland, but the actual shape of the crab cake is not. (I guess I instinctively replicate the salmon cakes my mom used to make for dinner.) For a more authentically Baltimorean look, see the note and the photo at the end, both provided by Peter. Now let me just say: there is nothing better than a really simple crab cake with very good crab. So, while there are some varieties of canned crab that are passable, most of them are awful, and you should make an effort to get fresh (or at least pasteurized) crab meat–see the note at the end for more details. Serve with sliced ripe tomatoes, generously salted, and corn on the cob, boiled in salty water for just a couple of minutes. In the podcast, I drain the water off the corn, then toss a bit of butter into the pot with the hot corn and shake it around to coat everything–much easier than trying to smear butter on at the table. Be sure to drizzle any remaining butter-and-corn-water over the corn and tomatoes when you put it on your plates. Serves 2 with summer (ie, somewhat light) appetites1 egg1 cup lump crab meat (about 1/3 pound; see note)Large dollop mayonnaise (about 1 tbsp)Small dollop Dijon mustard (about 1 tsp)Old Bay, to taste1/4 tsp baking powder1-2 tbsp bread crumbs or crushed saltine crackers (see note)1 tbsp butter Whisk the egg up in a small bowl until the white and yolk are well blended. Place the crab meat in a larger bowl, then drizzle in about half of the whisked egg. Add the mayonnaise, mustard, Old Bay (start with about 1/2 teaspoon; add more if you like spicy, or if your Old Bay is showing its age) and baking powder and mix well. The mix will likely be beige-orange from the Old Bay, and fairly wet. Add the bread crumbs, starting with 1 tablespoon, and adding a bit more if the mix still looks like it won’t hold its shape when scooped with a spoon. (If you’re making the mix in advance, don’t add any extra crumbs–as the mix sits, the crumbs will absorb more of the moisture.) The raw crab cakes. Shape the mix into two crab cakes, as in the photo (or see the more traditional method in the notes below). Melt the butter in a heavy skillet over medium heat. When the butter is bubbling, slide the crab cakes into the skillet and turn the heat to medium-low. Place a lid over the skillet for about 2 minutes to cook through to the center of crab cake. When the bottom is nicely browned, after about 4 minutes, flip it and brown the other side. The crab cakes are done when they’re nicely browned and moist but not oozing liquid inside. Notes:Crab: If you live on the East Coast, you can probably get fresh, cooked lump crab meat from a good fish store. Backfin crab meat is good too–a little more shredded, and so a little cheaper, but also often tastier, and a fine texture for the crab cakes. Elsewhere in the country, whatever crab meat you get will be pasteurized, and not quite as tasty, but not bad. Marylanders of course use blue crab only, but king crab meat (from Alaska) is also delicious, though Dungeness crab doesn’t (in my mind) have quite the same sweetness. I did once use a passable brand of canned crab, but I have never been able to find it again. Bread crumbs: In the podcast, I use panko, or super-crispy Japanese-style bread crumbs. This is very handy to have around the house, and it lasts forever. Look for it at Asian stores. You can of course make your own bread crumbs, but avoid the supermarket-standard bread crumbs, especially any with any kind of seasoning, as they tend to glom together too much. It’s traditional in Maryland to use crushed-up saltine crackers (ideally unsalted saltines, which is a paradox), though I can’t say for certain whether they’re better or worse than the other options. Tennis ball crab cakes, as they should be. Shaping your crab cakes: Peter bit into these crab cakes and said, “I’m torn between saying how delicious they are and criticizing them.” He objects to the shape. It’s true, they ought to be more rounded, as in the photo–and it is quite nice to have some little shaggy bits of crab sticking out to get more browned than the rest. And Peter also prefers to broil his crab cakes, for about 4 minutes on a side directly under the broiler (use a heavy skillet, so they’re easy to rotate around under the heat if necessary). If you take the broiler approach, cut the butter into four pieces, then put a dab on top of each crab cake when you slide it under the broiler; then, when you flip them, add another dab. Really, a little butter makes all the difference. (On my old food blog, I explained how I got this crab-cake recipe.) Reminder: a lot of my cooking advice is also available in How to Throw a Dinner Party Without Having a Nervous Breakdown, my cookbook with Tamara Reynolds. Available where all fine ebooks are sold.