We revisit two of our favorite holiday segments, the insecure chef and a story about being a gift wrapper at Cartier.
Practical strategies, checklists, and educational infographics on reducing waste with recipes like Sour Milk Pancakes and Buried Chocolate Avocado Mousse.
Shalini’s Kitchen founder Shalini Singh gives BTRtv’s Johanna Botta a lesson in traditional Indian cooking!
Shalini’s Kitchen founder Shalini Singh gives an introduction to her business, an overview of the types of classes offered, and a bit of background on how this unique take on learning Indian cooking began.
Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac & cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)―and use a foolproof method that works every time? As Serious Eats' culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new―but simple― techniques. In hundreds of easy-to-follow recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
There’s a possible genetic link to the disliking of cilantro. More than that, the taste of cilantro is often associated with the taste of soap. In fact, our primal instincts of smell and taste play a role in whether or not we like the herb.
The Good Batch is a bakery in Brooklyn that specializes in making delicious and devilishly creative ice cream treats. The Clinton Hill staple is especially known for its signature Dutch stroopwafels and mouthwatering artisanal ice cream sandwiches. BTRtv’s Johanna Botta spoke with Founder and Head Pastry Chef Anna Gordon about the shop and sampled some wares.
School Week - While teachers are necessary for many lessons, there are some skills we can learn alone. We at BTR have taught ourselves how to play the sitar, sew, and stir fry.
This week we talk all things cooking with professional chef Kevin Ashton. On his blog of the same name, Kevin provides recipes, advice, and reviews to help make your culinary dreams come true! Learn about selecting the perfect fish, how to grow a blog audience, what a chef's schedule looks like, and more!
This week we catch up with Chef Kevin Ashton to talk about food, cooking for royalty, and life as a chef!
This week we're exploring the Ultimate Vanilla Cupcake (and other amazing baked goods) with Stefani Pollack, author behind the delicious blog The Cupcake Project!
Anyone who cooks as often as some of us here at BTR will find it pretty simple to conjure up images of their most prized kitchen possession. You know exactly what we mean if you fit into this category, too. For us, the essentials range from a simple knife to a celebrity-signed container.
This week we're chatting with Historical Gastronomist Sarah Lohman, whose blog Four Pounds Flour explores the history of recipes in 18th & 19th century America (among other things!). Lohman also has a book due out in the fall of 2015 with Simon & Schuster.
This week we are chatting with author Sarah Lohman who studies the history of 19th and 18th century American recipes!
Officials from Iraq and Saudi Arabia spar over the bombing of Yemen, protests nationwide on fight for 15 and Black Lives Matter, and a listener blog keeping Pride queer.
Class Week - Business in Colorado is already booming after the legalization of marijuana, and now relevant classes are also available. At Green Labs in Denver you can take a “Cooking with Cannabis” class where, for $65, you can learn how to roll sushi and joints in one sitting.
Learn to make potato chips at home with just three ingredients.
A firsthand look into one of the hottest kitchen trends.
This week we're going to burger heaven with the author of The Bob's Burgers Experiment!
This week we're going to burger heaven with the author of The Bob's Burgers Experiment!
Cooking by yourself shouldn't be so daunting.
This week we talk vacation selfies (!) and learn about Kitchen Connection.
This week we're going gluten free with Iowa Girl Eats.
This week we chat with Seattle personal chef Aubrey Jenkins!
This week we're sitting down with Aubrey Jenkins, a personal chef in Seattle!
Dish + Drink explores some of the best items for easy cooking.
Tune into Biology of the Blog for more from The Messy Baker!
This week we make a mess in the kitchen with The Messy Baker, but it still tastes delicious!
This week we talk cheap, casual eats with Daniel Koontz!
This week we talk saving money in a Casual Kitchen with Daniel Koontz!
This week we chat with Lyndi Fultz about being an nwaFoodie!
This week we're chatting with Lyndi Fultz about what it takes to be an nwaFoodie!