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How to Make Pie Dough How to Make Pie Dough
Food editor/stylist Maggie Ruggiero shows how easy it is to make pastry dough for your holiday pies and tarts- literally a matter of minutes. Use this technique for making one of our Thanksgiving pies.
2:50
By: Gourmet
A Look Into Ian's Kitchen A Look Into Ian's Kitchen
Food editor Ian Knauer shows off some curious items in his test kitchen, including the beer he brewed and bottled right here.
3:08
By: Gourmet
A Look Into Shelley Wiseman's Kitchen A Look Into Shelley Wiseman's Kitchen
Travel food editor Shelley Wiseman opens her cupboards, showing unique ingredients from all around the world.
1:33
By: Gourmet
A Look Into Maggie's Kitchen A Look Into Maggie's Kitchen
Food editor/stylist Maggie Ruggiero shows off the items she can't live without in her kitchen.
2:08
By: Gourmet
A Look Into Lillian's Kitchen A Look Into Lillian's Kitchen
Food editor Lillian Chou shows us where she develops her recipes for the magazine.
1:26
By: Gourmet
How to Use Sake Lees How to Use Sake Lees
Chef Wylie Dufresne discusses the unusual Asian ingredient sake lees (also called sake kasu), the thick rice paste that's left at the end of the sake-making process.
2:32
By: Gourmet
Dijon Mustard Challenge Dijon Mustard Challenge
In the second Test Kitchen Challenge, test kitchen director Ruth Cousineau and food editor Paul Grimes face off over dijon mustard.
10:06
By: Gourmet
2007 Citymeals-on-Wheels Benefit 2007 Citymeals-on-Wheels Benefit
Gourmet editor in chief Ruth Reichl talks to legendary French chefs and their famous American protegés at the 2007 Citymeals-on-Wheels benefit in New York City.
4:08
By: Gourmet
How to Use Cardoons How to Use Cardoons
Jody Williams demonstrates a sensational way to use this rustic Italian vegetable.
1:36
By: Gourmet
Making Filone Bread Making Filone Bread
Master baker Jim Lahey, of Sullivan Street Bakery in New York City, introduces filone, a classic Italian bread with a strong flavor. Watch as Jim turns a blob of dough into a filone.
1:00
By: Gourmet
Avocado Sweet Dish Challenge Avocado Sweet Dish Challenge
Food editors Maggie Ruggiero and Ian Knauer face off over avocado to create an original sweet dish.
5:18
By: Gourmet
How to Use Tapioca Maltodextrin How to Use Tapioca Maltodextrin
Will Goldfarb introduces tapioca maltodextrin, an ingredient commonly used in restaurant kitchens to turn fats into powders. Goldfarb demonstrates how to turn a homemade chocolate-hazelnut-praline spread into 'nutella soil.'
1:51
By: Gourmet
Italian Bomboloni Pastries Italian Bomboloni Pastries
Chef Iacopo Falai, of Falai restaurants in New York City, introduces a classic Italian treat: bomboloni. Find out why he thinks these sugar-dusted, jam-filled pastries are so good.
0:53
By: Gourmet
Gourmet Cooks Taste Lentil Soup Gourmet Cooks Taste Lentil Soup
When Gourmet food editor/stylist Maggie Ruggiero debuts this dish, a lively debate ensues with the other food editors.
2:30
By: Gourmet
Avocado Savory Dish Challenge Avocado Savory Dish Challenge
Food editors Maggie Ruggiero and Ian Knauer face off over avocado to create an original savory dish.
6:26
By: Gourmet
Gourmet Cooks Taste a Corn and Zucchini Dish Gourmet Cooks Taste a Corn and Zucchini Dish
Travel food editor Shelley Wiseman tests her corn and zucchini recipe with coconut milk, letting the other chefs taste it.
1:07
By: Gourmet
Building a Better Sandwich Building a Better Sandwich
Tom Colicchio, chef/owner of Craft and 'wichcraft restaurants, and Sisha Ortúzar share sandwich-making tips from their book, 'wichcraft: craft a sandwich into a meal and a meal into a sandwich.
3:41
By: Gourmet
How to Use the Geoduck How to Use the Geoduck
Chef David Pasternack introduces this unusual seafood, and can't avoid making a couple of dirty jokes about it.
0:56
By: Gourmet
Gourmet Cooks Taste a Lamb Chops Dish Gourmet Cooks Taste a Lamb Chops Dish
Travel food editor Shelley Wiseman submits her lamb dish to the scrutiny of the other food editors.
2:00
By: Gourmet
Gourmet Cooks Taste Pork Rillettes Gourmet Cooks Taste Pork Rillettes
Food editor Ian Knauer cross-tests a recipe and solicits feedback from the other food editors.
1:59
By: Gourmet
1 2 3 4 5  Next>   [Last]

Quick Tip

Try to always be a day ahead in your cooking. If you follow this rule, then, when you get home from work, the family dinner will be waiting for you, rather than everyone waiting on supper. While you are heating up the meal you can be preparing for the next, or you can wait until everyone is fed before working on tomorrow. This puts the power back into your own hands by allowing you to cook when it best suits you while eliminating the stress caused by rushing.


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