Tweet Theo, 5, and James, 9, cook a recipe from the Alinea cookbook.  The recipe is pheasants with shallots, cider gel, birch, and oak leaves.  The Alinea cookbook is a molecular gastronomy book.  Molecular Gastronomy combines high tech science and cooking, made famous by chefs like Grant Achatz.   It seems a bit ambitious, but [...]

Tweet Is my steak rare, or medium, or well done?  How can you tell without cutting it open and destroying the steak?  Cooking perfect steak is easy with the help of Chef Tips host Jason Hill. Hill explains how to tell when a steak is done by using a simple restaurant method. Now, you’ll always [...]

Tweet 91 year old cook and great grandmother, Clara, recounts her childhood during the Great Depression as she prepares meals from the era. Learn how to make simple yet delicious dishes while listening to stories from the Depression.  These recipes and tips are just as relevant today, as we deal with layoffs, slow economy, and [...]

Tweet 91 year old cook and great grandmother, Clara, recounts her childhood during the Great Depression as she prepares meals from the era. Learn how to make simple yet delicious dishes while listening to stories from the Depression. In this episode Clara makes Egg Drop Soup and remembers a story about her brother. From the [...]

TweetTo keep your cookbooks clean while cooking, and to hold your place, slip them into a ziplock, or wrap with plastic wrap.

Chicken, Swiss cheese, mushrooms, bread crumbs. This is great served over rice with a green salad or green beans.

Tweet- 1/4 to 1/2 small bell pepper, sliced, for each diner – 2 pineapple rings (or a similar amount of fresh pineapple), chopped into bite sized pieces, for each dinner – 2 ounces chicken, ham, Polish sausage, firm tofu, or sliced beef for each dinner – 1 tsp. soy sauce or tamari, or to taste [...]

TweetI’ve started a new collection of cookbooks. The Beautiful Cookbooks truly are beautiful, as well as informative. These are oversized coffeetable books about various regions in the world. So far, I have the American, Texas, Asia, and Provence cookbooks. Each of these cookbooks has historic information about the region, including its people, culture and food. [...]

Oh my God, have you ever been in this situation? You start making dinner, and while your main course is cooking you open the pantry and realize you have starchy side. No time to make bread, or is there?

Food is, of course, the most basic of our needs beyond water and air (and toilet paper!). Isn’t it funny how we take these simple things for granted? You breathe in and out, you pull on the roll, you turn on the tap, you pop a Lean Cuisine into the microwave, or answer, “Yes”, to “Fries with that?” Easy, automatic, instant. But of course, it’s not. All of these things, with the exception of air, require a complicated combination of infrastructure and workforce to get to us. We only think about it when the system breaks down (imagine a toilet paper factory worker’s strike!), or when we pay our bills.