Afleveringen
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Season six of The HISTORY Channel’s most salivating series “The Food That Built America” is stuffed with the origin stories of inspiring food pioneers, visionaries, and entrepreneurs who revolutionized America's culinary landscape. From unlocking original ideas to elevating old favorites, this season explores the inspiration and innovation behind the products that became household names such as DORITOS, TOSTITOS, PACE PICANTE, SALSA, RAISINETS, GOOBERS, MILK DUDS, CHIPS AHOY, and many more.
These creative, sometimes ruthless, visionaries unlocked strokes of branding genius that rewrote labels and grocery aisles, evolving the tastebuds of consumers one product at a time. Join in on the fun as we crunch through the stories behind some of the biggest and most lucrative food brands in American history.
New episodes air Sundays at 9/8c on The HISTORY Channel. -
The first-ever cookbook from Highlights Press encourages kitchen confidence and creativity with 75 edible experiments. DO YOU KNOW….Why Bagels have holes? What makes some food sticky? With recipes like Marshmallow Meteorites, Grape and Cheese Towers, and even an Edible, Exploding Volcano, THE ULTIMATE SCIENCE COOKBOOK FOR KIDS won’t just have kids cooking—they’ll experiment, learn, and customize their creations. Whether they’re curious beginners or confident junior chefs, this cookbook offers easy-to-follow instructions, engaging science insights, and bright food photography that’s sure to make cooking an adventure. These easy fun recipes will encourage kids to explore new flavors while they learn practical cooking skills. With an easy kid friendly design and lots of photos, kids will delight in their discovery. Dozens of recipes allow for experimentation and personalization with science connections seamlessly integrated into each recipe, written in easy-to-understand, playful language.
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Zijn er afleveringen die ontbreken?
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Lifestyle expert and award-winning fashion designer Peter Som as he is releasing his his highly anticipated debut cookbook FAMILY STYLE: Elegant Everyday Recipes Inspired by Home and Heritage on March 18, 2025 from Harvest (Harper Collins). In the book, Peter will showcase 100 effortless, chic recipes that pay homage to his identity, with nods to his Chinese American heritage-including dishes inspired by his grandma's Cantonese cuisine-as well as his childhood memories of growing up in the Bay area and his mom's love of French food. With praise from Ruth Reichl, Dorie Greenspan, and Jon Kung, Family Style infuses the art of dining in a sophisticated yet approachable manner and introduces readers to new flavor combinations to unleash creativity in the kitchen-whether you are making something on the fly or preparing a dinner for eight. Family Style features 100 elegant and accessible recipes reflecting Peter's unfussy approach to cooking. Home chefs will love Peter's personal tips on experiencing food 'The Family Style Way,' which includes a dining etiquette guide, as well as a 'What's in My Pantry' section with go-to items for your countertop, freezer, spice rack, and more.
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Emily will help you create tasty, easy, customizable recipes with limited ingredients. Most recipes feature fewer than six ingredients and require less than fifteen minutes of prep time. The Simplified Cookbook reflects Emily's philosophy that mealtime shouldn’t be stressful or time-consuming. Aimed at families from all walks of life, whether time-strapped or budget-conscious, the cookbook serves as a testament to the power of simple ingredients and minimal prep to bring families together around the dinner table.
The cookbook includes:
Easy-to-navigate sections for breakfast, lunch, dinner, and dessert, along with a few bonus recipes for those times you're feeling fancy60 delicious and easy recipes with limited ingredients 60 more ideas for assembly meals: meals you can throw together in a cinch (or a pinch) and be on your way without a lot of chopping, sauteing, or, you know, cooking Four weeks of meal plans, so you have a roadmap for success A detailed resource section all about gadgets, staples, substitutions, and more Inspiration and insight from Emily on why dinners together matter, how to avoid decision fatigue, and other tips and tricks for an efficient and welcoming kitchen -
Continuing A+E Networks' partnership with television personality, author, and philanthropist Rachael Ray and Intentional Content's Free Food Studios, new series "Instant Italian" joins chef, cookbook author, recipe developer, and culinary influencer Anna Francese Gass in the kitchen as she brings a new spin to beloved Italian dishes. The series premieres with back-to-back episodes beginning Monday, March 10 at 9:30pm ET/PT on FYI, as part of A+E Networks' Home.Made.Nation multi-platform lifestyle programming block. "I'm really excited for my new cooking series. The tips and techniques I developed to simplify my cherished Italian recipes will make it effortless for anyone to bring a delicious and authentic Italian dinner to the table," said Anna Francese Gass. In each half hour episode, "Instant Italian" works to take favorite Italian dishes and make them quick and easy for modern home cooks. Drawing on inspiration from her childhood visiting family in Calabria, Anna is known for her ingenious spins on familiar dishes. Whether she is transforming pasta with a snackable fried version (just minutes in an air fryer), perfecting a deeply flavored chicken cacciatore for an easy sheet-pan supper, or putting a creative twist on desserts like affogato mug cake and cannoli icebox cake, Anna is always finding fun and unique ways to update meals while still keeping the flavors true to their roots. Ahead of the premiere of "Instant Italian" a new episode of "Rachael Ray in Tuscany" will premiere at 9pm ET/PT on FYI. Viewers will join Rachael Ray in the kitchen as she brings delicious Italian specialties from her very own kitchen into her Tuscan villa, utilizing the best local ingredients from the region with her own personal twists. "Instant Italian" is produced by Free Food Studios for A+E Networks. Executive producers for Free Food Studios are Rachael Ray, Brian Flanagan, Anthony Amoia, and Sean Lee. Executive producers for A+E Networks are Teri Kennedy and Jordan Harman. A+E Networks holds worldwide distribution rights. Series will be available on demand and to stream on the FYI App and fyi.tv
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As part of A+E Networks' partnership with television personality, author, and philanthropist Rachael Ray and Intentional Content's Free Food Studios, chef, New York Times bestselling cookbook author, and dinner party aficionado Jake Cohen breaks down the myth that entertaining needs to be difficult in the new series "Jake Makes it Easy." Pulling inspiration from his Jewish heritage as well as middle eastern influences from his extended family, Jake guides viewers through stress-free and delicious dishes that always feel like a celebration. "Jake Makes it Easy" premieres with back-to-back episodes Monday, October 28 at 10pm ET/PT on FYI, as part of A+E Networks' Home Made Nationmulti-platform lifestyle programming block. In each half hour episode, "Jake Makes it Easy" provides viewers a step-by-step process for creating a main course and dessert that incorporate aspects from classic dishes and unique flavors all while keeping it simple. Having worked in some of New York City's top restaurants and test kitchens, Jake brings his impressive culinary background and love of hosting to create inspired meals fit for any table. With dishes including everything from balsamic and soy brisket, challah monkey bread, and Iraqi salmon to date brownies, baked gnocchi and soup-less chicken soup, Jake weaves together his heritage and stories of food and family to create unforgettable meals every guest will love. "Jake Makes it Easy" is produced by Free Food Studios for A+E Networks. Executive producers for Free Food Studios are Rachael Ray, Brian Flanagan, Anthony Amoia, and Sean Lee. Executive producers for A+E Networks are Teri Kennedy and Jordan Harman. A+E Networks holds worldwide distribution rights. *Join the conversation by following @home.made.nation and using #JakeMakesItEasy Series will be available on demand and to stream on the FYI App and fyi.
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It’s that time of year again! Whether it’s back to school potlucks, bonfire birthdays, or fall fetes, the cooler weather and harvest bounty has everyone wanting to get together and connect. Tara Teaspoon invites you to step into the kitchen and create a meal worth remembering. She loves to entertain friends and family and gather them around the table with recipes for elevated fall favorites. Her favorite fall dishes are flavorful, exotic and comforting all at once. Tara Teaspoon knows a thing or two about dishes that check all the boxes. These dishes will take you through the fall and become your go-to favorites. One of her key tips? Use seasonal ingredients to add a pop of flavor to every dish!
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You may not know Nagi, but chances are you’ve cooked one of the outrageously delicious, exhaustively tested recipes from her hugely popular website, RecipeTin Eats, which receives half a billion views annually. Nagi has an international following with almost half of the RecipeTin Eats readership based in North America. Or maybe you noticed her first book, Dinner, on the New York Times Best Sellers list. With millions of fans clamoring for more—the book has over 1,700 five-star reviews on Amazon—Nagi’s second book, DELICIOUS TONIGHT (Countryman Press) is out this fall.The recipes in DELICIOUS TONIGHT are a reflection of Nagi herself: vibrant, creative, unfussy, international, warm, and clever. The 150+ brand-new, fully Americanized recipes with 800 variations on those recipes and 3,000 possible combinations that mix and match ingredients are for everyday easy dinners that are exciting and anything but ordinary. Take halloumi burgers with smashed avocado and tomato relish or Chinese sweet corn soup with egg ribbons or whipped tahini with a mountain of panko on asparagus. With a focus on flavorful, budget-friendly, nourishing meals, Nagi’s recipes have a wow factor in spite of being a downright breeze to make. From One Pan, One Pot Dinners like vegetable chicken biryani and baked fish with golden coconut sauce, to What You’ve Got on Hand like Indian lentil coconut stew-soup, to Sunday Suppers like slow roasted Middle Eastern lamb shoulder and torta di rigatoni, to Sweets like strawberry swirl shortcake and hot butterscotch cake with butterscotch sauce. There are sections in the book on salads (with 9 different salad dressing recipes); sides; breads; rice; roasted vegetables (with 10 ways to dress them up); stir fries (with how to tenderize meat and how to chop vegetables); and a whole chapter on recipes using Charlie, Nagi’s beloved all-purpose Chinese stir-fry sauce.
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From Johns Hopkins medical expert Dr. Marty Makary, the New York Times-bestselling author of The Price We Pay-an eye-opening look at the medical groupthink that has led to public harm, and what you need to know about your health. More Americans have peanut allergies today than at any point in history. Why? In 2000, the American Academy of Pediatrics issued a strict recommendation that parents avoid giving their children peanut products until they're three years old. Getting the science perfectly backward, triggering intolerance with lack of early exposure, the US now leads the world in peanut allergies-and this misinformation is still rearing its head today. How could the experts have gotten it so wrong? Dr. Marty Makary asks, Could it be that many modern-day health crises have been caused by the hubris of the medical establishment? Experts said for decades that opioids were not addictive, igniting the opioid crisis. They refused menopausal women hormone replacement therapy, causing unnecessary suffering. They demonized natural fat in foods, driving Americans to processed carbohydrates as obesity rates soared. They told citizens that there are no downsides to antibiotics and prescribed them liberally, causing a drug-resistant bacteria crisis. When modern medicine issues recommendations based on good scientific studies, it shines. Conversely, when modern medicine is interpreted through the harsh lens of opinion and edict, it can mold beliefs that harm patients and stunt research for decades. In Blind Spots, Dr. Makary explores the latest research on critical topics ranging from the microbiome to childbirth to nutrition and longevity and more, revealing the biggest blind spots of modern medicine and tackling the most urgent yet unsung issues in our $4.5 trillion health care ecosystem. The path to medical mishaps can be absurd, entertaining, and jaw-dropping-but the truth is essential to our health.
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Produced by Reese Witherspoon’s Hello Sunshine, The Pasta Queen features Nadia Caterina Munno, descendant of an Italian pasta dynasty, who has racked up millions of followers on TikTok and Instagram. Each episode, audiences will travel through Italy with Nadia, then spend time in her chef’s kitchen as she shares essential ingredients from the Italian regions she visited, and makes authentic Italian dishes with love.
Nadia Caterina Munno is a New York Times and Wall Street Journal bestselling author celebrated for her contagious energy, love for people, classic recipes, and spreading the beauty of Italy worldwide. Born and raised in Rome, she comes from a long family line of pasta makers dating back to the 1800s. Nadia has appeared on shows like TODAY, The Drew Barrymore Show, Sherri, Good Morning America, and Entrepreneur Magazine dubbed her “a force to be reckoned with in the digital space.” -
"Owen is a food star for a new generation...I can't wait to try more of his creations from this book!" -Gordon Ramsay Take your sandwich game to the next level with mouthwatering out-of-the-ordinary recipes from TikTok's reigning "Sandwich King" Owen Han. Everyone loves a good sandwich, but when was the last time you had a GREAT one? Isn't it about time your turkey club got an upgrade? Enter Owen Han, whose epic creations between bread have earned him millions of followers on social media. He's renowned for dreaming up modern twists to classic recipes (as with his Chipotle Chicken Philly) and working with global flavors inspired by his Italian and Chinese heritages. And in Owen's book, anything that can be stacked and held in your hand counts as a sandwich-from a taco to a bao to a wrap.
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Thank you for being part of the conversation. This is Play It Forward. Real people. Real stories. The struggle to Play It Forward. Episode 640 with food author and Cook Anna Jones whose new book is titled Easy Wins. Clever, delicious, heartfelt and wholesome - Anna gets it right again' - JAMIE OLIVER A brand new and essential book from award-winning and bestselling cook Anna Jones. Discover her golden rules for easy wins in the kitchen with super-simple recipes that are bursting with flavor and kind to the planet.
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89% of Americans agree that tailgating would be more fun if people just focused on the sports, friends, and food. The Grill Dads will walk viewers through a fan-favorite recipe and share tips from their experience as busy dads and sports fans to host the ultimate tailgate/homegate and help bring fans together this football season.Mark Anderson and Ryan Fey, also known as Mark and Fey, have been best friends for more than 20 years. They started cooking together for dinner parties and casual barbecues while working as advertising executives by day. As their hungry crowds grew, they turned their passion for making crave-worthy weekend eats into appearances as guest executive chefs planning sold-out pop-up menus at Los Angeles restaurants. They’ve since hosted their own Food Network show, published a cookbook (The Best Grilling Cookbook Ever Written by Two Idiots), been featured as experts on national TV shows including TODAY, and built a dedicated social media following. Fresh off hosting multiple tailgate events at Wrexham’s 2024 Wrex Coast Tour in collaboration with Johnsonville, The Grill Dads know a thing or two about tailgating.
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John Kanell is beloved for his aspirational lifestyle and food recipes that feed the eye first. As his kids get older and life gets busier, John recognizes the need that all busy families have for food that is at once practical to prepare and delicious. < Preppy Kitchen Super Easy was born of that need. He's created a cookbook of simple dishes that feel special. With particular attention to variations for nearly every recipe, John makes it easy to prepare any dish at any time. Ran out of mayo? Use sour cream in the Ranch and Feta Dip. Need to use up those tomatoes and peppers before they go to waste? Swap 'em for the cukes in the Wild Rice Salad. In each recipe, John breaks down instructions with simple steps, streamlines ingredient lists, and gives dozens of ideas for riffs and make-aheads. John explains how easy it is to vary vessels with a single recipe: a quick bread or cake can bake in a muffin tin, a baking dish, or a cake pan; pancake batter is good for a waffle maker or a griddle. He leans into a small cache of hands-off appliances such as the Instant PotT and air fryer. And, best of all, he's developed recipes you can make once and eat all week, along with dressings and spreads that morph from snack-time dip to salad accompaniment to just-add-a-protein main dish. Recipes include: -Breakfast: Breakfast in a Cup, Breakfast Burritos, "Ice Cream" Overnight Oats-Main dishes with hands-off cook time: Skillet Steak with Garlic-Herb Butter, Cream Cheese and Caraway-Stuffed Salmon, and Crispy Orange-Glazed Chicken Strips-Easy sides to elevate the simplest of main dishes: Browned Butter and Garlic Mashed Potatoes-Favorite snacks and small bites for grazing throughout the day: Bruschetta Dip, Grape and Tarragon Chicken Salad, Mango and Radish Shrimp Ceviche-Quick and easy delicious desserts: Brian's Favorite Chocolate Cake, Slice and Bake Shortbread Cookies, and Chocolate Chunk Pecan Pie Bars
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Season 3 of The Great American Recipe celebrates the stories and recipes of eight talented home cooks. With a wide diversity of cooking styles influenced by their varied backgrounds — from Sicilian to Salvadoran, West African to Chinese, Alaskan to Tex-Mex, the contestants in Season 3 represent the delicious diversity of American home cooking.
Hosted by Alejandra Ramos, the series gives home cooks from different regions of the country the opportunity to showcase their beloved signature dishes that tell the story of who they are and where they are from. Returning Judge Tiffany Derry, is joined by Chef Tim Hollingsworth and Food Writer Francis Lam, who bring their professional insights and deep culinary knowledge to encourage and support the contestants throughout their journey.
In Season 3, they came together in Nashville, Tennessee to share their most memorable recipes. Each week the home cooks competed in two different rounds of cooking. In each round the home cooks create a dish specific to a theme, showcasing their culinary backgrounds, styles, techniques, and unique flavors. At the end of each round, the Judges taste and critique each home cook’s individual dish. After each Judges' tastings, the Judges announce their two favorite dishes. Then after the second round, the Judges announced their two favorite and two least favorite dishes, and one home cook is named the winner of the round. After eight weeks of sharing their most cherished family recipe and heartfelt stories, just one home cook will be crowned the winner of The Great American Recipe…but who will it be? -
New York Times bestselling author and celebrity Dr. Mark Hyman's (close to 3mm on Instagram) new book, The Young Forever Cookbook is a road map towards maintaining a healthy life and creating an even healthier future. If food is the medicine, then this cookbook is the prescription pad-and the keys to health and longevity are found on the farm, in grocery stores, and in the kitchen.
Last year, Dr. Hyman published his instant #1 New York Times bestseller Young Forever where he offered the public a new way to think - by viewing aging as a disease, we could prevent and reverse the maladies that came with the biological hallmarks of aging. The book was a blueprint to creating a longer and better life while staying disease-free, active, and cognitively sharp well into the golden years.
With his revolutionary Young Forever program, Dr. Hyman offers crucial insight into turning on our body's key longevity switches, with tips on reducing inflammation and increasing immunity, as well as advice on exercising, sleeping and de-stressing. Part of this program was his food as medicine approach, an introduction to his Pegan Diet-a Paleo and vegan combination diet specially designed to improve long-term health.
Now, Dr. Hyman offers a companion cookbook to help readers eat their way to a longer life. THE YOUNG FOREVER COOKBOOK (Little, Brown Spark; June 4, 2024) is a road map towards maintaining a healthy life and creating an even healthier future. If food is the medicine, then this cookbook is the prescription pad-and the keys to health and longevity are found on the farm, in grocery stores, in the kitchen.
With over 100 delicious recipes to support a long, youthful life, THE YOUNG FOREVER COOKBOOK is embedded with the latest science to enhance vitality, featuring good fats, quality proteins, nutrient-dense vegetables, leafy greens, and a variety of other ingredients. Standout dishes include:
· Roasted Red Pepper and Zucchini Frittata· Thai Turkey Larb Lettuce Wraps· Braised Pomegranate Lamb Shanks· Roasted Rhubarb-Strawberry Coconut Crumble -
Nutrition researcher and New York Times bestselling author Neal Barnard, MD, introduces a plan that traps, tames, and burns calories for easy and permanent weight loss in his new book, The Power Foods Diet. Dr. Barnard shows that certain foods actually cause weight loss, like a weight-loss medication without a prescription. The plan focuses on everyday ingredients, such as blueberries, cinnamon, and citrus fruits. These and other powerful foods are built into more than 120 mouthwatering recipes by master recipe developers Dustin Harder and Lindsay S. Nixon. “Weight loss drugs like Wegovy and Ozempic, which come with side effects and a prohibitive price tag, have received an extraordinary amount of media attention,” says Dr. Barnard. “In reality, the best solution for reaching and maintaining a healthy weight is a low-fat plant-based diet that excludes animal products. It’s effective, inexpensive, and side-effect free!”Obesity and overweight are among today’s top health concerns. Individuals are constantly looking for easy, effective, and permanent ways to lose weight. It turns out, when properly chosen, certain foods cause weight loss, with no need for the deprivation and planning that most weight-loss regimens require.THE POWER FOODS DIET reveals three weight-loss breakthroughs supported by research that:Reduce the appetiteTrap calories so they are flushed away and cannot be absorbedIncrease the body’s ability to burn calories for hours after each meal
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Melted butter on hot toast and served up on a plate.It seems like nothing, really, could be clearer or more straight.But though, in terms of things required, the number is just two,there is a lot of wiggle room for what there is to do. Cook and author Tara Wigley had been to cookery school, read hundreds of cookbooks and developed recipes for over a decade. Yet she found the fewer the ingredients in a recipe, the more confusion there was about how best to make it. The result is HOW TO BUTTER TOAST, a collection of rhymes that will enlighten and entertain, reassure and ultimately liberate the culinarily confused. The rhymes provide reassuring - and memorable - answers to the culinary conundrums we often face: How long should I boil an egg? What's the best way to crush garlic? How do I make mayonnaise, a martini or indeed the perfect cup of tea? Tara's playful take on these food quandaries seems effortless but belies her knowledgeable and carefully researched approach to cooking. Beautifully packaged with bold and witty illustrations throughout, HOW TO BUTTER TOAST is the perfect gift for cooks of all levels.
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Bakery expert, business professional and author Nancy Birtwhistle has been baking for her whole life. Starting out alongside her grandmother, she honed her craft over the years eventually becoming the Season 5 winner of The Great British Bake Off. Now, Nancy is on a mission traveling across America to save struggling bakeries. With the help of her master carpenter, Erik Curtis, she reimagines and revamps recipes, renovates storefronts and puts passionate pastry makers on a path to success. From Velvet Hammer Media, THE BIG BAKEOVER is executive produced by Rebecca Quinn, Jennifer O'Connell and Tim Warren.
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