Recipes Videos

This teriyaki recipe is so good and easy to make, you'll throw away all those premade bottle in the frig. Try glazing a piece of grilled salmon with this marinade right be fore you serve it. Always re (..more)

This teriyaki recipe is so good and easy to make, you'll throw away all those premade bottle in the frig. Try glazing a piece of grilled salmon with this marinade right be fore you serve it. Always remember, never use the marinade after its been used to marinate any recipe. If you want to add more sauce while cooking, make a half a batch of extra teriyaki to use. Never cross comtaminate. Have a healthy Tailgate party. For more info and recipes log onto: www.clevercleaver.com (..less)

Just in time for summer cook-outs Authors@Google NY welcomed Fred Thompson, author of Barbecue Nation: 350 Hot-Off-the-Grill, Tried-and-True Recipes from America's Backyard . Thompson has searched acr (..more)

Just in time for summer cook-outs Authors@Google NY welcomed Fred Thompson, author of Barbecue Nation: 350 Hot-Off-the-Grill, Tried-and-True Recipes from America's Backyard . Thompson has searched across the U.S. for America's best backyard cooks and their favorite recipes--not chefs' fancy interpretations of barbecue classics or pitmasters' ways with barbecue that the reader can't reproduce at home, but 350 recipes that are easy to recreate in anybody's backyard Barbecue Nation is a culinary mosaic of what 14 million Americans like to do most when it comes to cooking--make dinner at the grill. Fred reflects on America's ever-changing populations, with recipes with the flavors of Cuba from South Florida, or Brooklyn-born Jamaican jerk, or the taste of Vietnam from the coast of Texas, as well as the country's regional bounties, including grilled salmon recipes from the Pacific Northwest, brats from the Midwest, and Delta Grilled Catfish. Fred Thompson is a food writer, food stylist, and culinary developer. The author of three cookbooks, he is a columnist for the News & Observer in Raleigh, North Carolina and teaches regularly at the Institute for Culinary Education in New (..less)

The appetizer is a walnut-apple cheese soup, as the main course we serve a pasta with a vodka salmon cream sauce. And for dessert we whip up a strawberry trifle. Enjoy. This new and unorthodox Coo (..more)

The appetizer is a walnut-apple cheese soup, as the main course we serve a pasta with a vodka salmon cream sauce. And for dessert we whip up a strawberry trifle. Enjoy. This new and unorthodox Cooking-Show with Philipp Mueller-Dorn and Christoph Heckenbuecker. Brought to you from the heart of Charlottenburg. When it comes to cooking the most important thing for us is fun and a wholesome natural taste. We prepare our meals with few but good and well selected ingredients. Just keep it simple. Convenience food and artificial flavors you should not find in this show. Charlottenburg Cuisine is a weekly format. For anything exept spam mail us: charlottenburg@cuisine.info.ms (..less)

A homemade cooking show hosted by myself. Featuring Toronto St. Lawrenece Market. In the recipe are baked potato, baked salmon, pasta and mussel. Inspired by TV chef Jamie Oliver. Language: Cantonese (..more)

A homemade cooking show hosted by myself. Featuring Toronto St. Lawrenece Market. In the recipe are baked potato, baked salmon, pasta and mussel. Inspired by TV chef Jamie Oliver. Language: Cantonese (..less)

Keep Children Safe From Foodborne Illnesses. The U.S. Department of Agriculture is reminding consumers to be "food smart" for themselves and their children. USDA Under Secretary for Food Safety Dr. E (..more)

Keep Children Safe From Foodborne Illnesses. The U.S. Department of Agriculture is reminding consumers to be "food smart" for themselves and their children. USDA Under Secretary for Food Safety Dr. Elsa Murano and Miss America 1995 Heather Whitestone McCallum encourage parents to learn and use good food safety practices during the holidays and all through the year to protect the health of their children. "Preventing foodborne illness during holiday parties is critical," said Dr. Elsa Murano. "Scientific data from the Centers for Disease Control and Prevention show that children under the age of 10 have higher incidences of Salmonella illnesses, a common foodborne illness, than any other age group." When serving food at a holiday gathering, it is important to maintain safe temperatures. Hot foods like turkey, ham, stuffing, chicken fingers and meatballs should be served hot and replenished frequently. Cold foods, such as chicken salad or potato salad, should be served and kept cold. A helpful hint is to prepare extra serving platters and dishes ahead of time, store them in the refrigerator or keep them hot in the oven (set at approximately 200 -- 250 ºF) prior to serving. Any peri (..less)

Alton Brown dives deep into the watery world of fish and finds that with just three cooking methods under your belt, you can cook just about all of the critters. Recipes featured in this episode: G (..more)

Alton Brown dives deep into the watery world of fish and finds that with just three cooking methods under your belt, you can cook just about all of the critters. Recipes featured in this episode: Grilled Salmon Steaks, Pan Fried Fish, and Striped Bass in a Salt Dome. (..less)

Alton Brown dives deep into the watery world of fish and finds that with just three cooking methods under your belt, you can cook just about all of the critters. Recipes featured in this episode: G (..more)

Alton Brown dives deep into the watery world of fish and finds that with just three cooking methods under your belt, you can cook just about all of the critters. Recipes featured in this episode: Grilled Salmon Steaks, Pan Fried Fish, and Striped Bass in a Salt Dome. (..less)