(01:23)
Quality Food Starts with Superior Ingredients
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
(00:23)
How to Reheat Rice and Pasta
So they stay moist.
(00:35)
The Best Way to Reheat Cold Mashed Potatoes
(00:48)
Jackfruit Bacon
Put jackfruit bacon on your pork bacon or use it as a smoky, salty sub.
(01:34)
Hungry Yet - Trois Familia
Making the galette crepe with a sunny side up egg, chorizo and avocado cream from Trois Familia in Silver Lake, Los Angeles.
(00:46)
What’s the Difference Between Stock and Broth
A quick look at food, wine and more in the news.
(02:23)
How to Make Coconut Cake
This classic coconut cake features a homemade frosting made from sugar, lemon juice, egg whites, vanilla extract, and shredded coconut. Perfect for parties or as an after-dinner dessert.
Halloween