website statistics
Home Free Recipes

The Washington Post - Affiliate
 
 Displaying Videos 1-20 of 56
1 2 3  Next>   [Last]
How Hot Is That Pepper? How Hot Is That Pepper?
From the innocuous bell pepper to the infamous ghost chile, here's a ranking of the spiciest peppers.
1:23
By: The Washington Post - Affiliate
A Cup of Chai: Preparing and Passing on a Tradition A Cup of Chai: Preparing and Passing on a Tradition
Leena Trivedi-Grenier has always been a foodie, but it took her time to appreciate her family's Southeast Asian food culture. Now, she's trying to instill that appreciation in her daughter.
2:36
By: The Washington Post - Affiliate
How to Make Cold Brew Coffee How to Make Cold Brew Coffee
Matt McGuire, the coffee director at The Coffee Bar in Washington, D.C., spent several months developing the shop's cold brew coffee recipe. He demonstrates how to make a version of it at home.
1:27
By: The Washington Post - Affiliate
The Secret History of Bacon The Secret History of Bacon
How Edward Bernays, the father of public relations, tricked Americans into eating bacon for breakfast.
2:55
By: The Washington Post - Affiliate
How Did We Get to Peak Avocado Toast? How Did We Get to Peak Avocado Toast?
Avocado toast is one of the decade's most popular food trends. Here's a brief history behind the dish's rise.
1:25
By: The Washington Post - Affiliate
Chef Mike Isabella Tries Blue Apron Chef Mike Isabella Tries Blue Apron
We asked star chef and restaurateur Mike Isabella to try Blue Apron, the delivery service that sends to customers the ingredients to make a dish and easy-to-follow instructions.
1:24
By: The Washington Post - Affiliate
What's Fishy About Fish Oil What's Fishy About Fish Oil
Fish oil is one of the most popular dietary supplements in the U.S., worth $1.2 billion annually. But a new look at the research doesn't match all the hype.
0:52
By: The Washington Post - Affiliate
Cooking with Tom Sietsema and His Mom Cooking with Tom Sietsema and His Mom
Nothing says 'Happy Mother's Day' quite like critiquing your mom's cooking. Washington Post food critic Tom Sietsema puts his mom's classic buttermilk chocolate cake to the test.
2:11
By: The Washington Post - Affiliate
Domenica Marchetti Makes Cantucci Di Prato Domenica Marchetti Makes Cantucci Di Prato
Cookbook author Domenica Marchetti shows PostTV how to make the twice-baked cookie from her newest cookbook, 'Ciao Biscotti.'
1:11
By: The Washington Post - Affiliate
How to Make Vegan Appetizers for the Super Bowl How to Make Vegan Appetizers for the Super Bowl
Vegan. Paleo. Nut allergies. How are supposed to cook a Super Bowl potluck dish for friends following such different diets? The Post's Joe Yonan has a recipe to please them all, and we promise it's decadent and delicious.
2:12
By: The Washington Post - Affiliate
Soup Dumplings, Constructed Soup Dumplings, Constructed
The traditional Shanghai soup dumpling is different from the average dumpling -- in that there's actually soup on the inside. Restaurant owner Ivan Liang takes us into Bob's Shanghai 66 to show how it's made.
1:18
By: The Washington Post - Affiliate
Sean Brock's 'Heritage' Cornbread Sean Brock's 'Heritage' Cornbread
Chef Sean Brock, of McCrady's restaurant in Charleston, S.C., and Husk restaurant in Charleston and Nashville, shares his recipe for "cracklin' cornbread" from his cookbook "Heritage."
3:18
By: The Washington Post - Affiliate
Best and Worst Diets for the New Year Best and Worst Diets for the New Year
Registered dietitian Sloane Mendelsohn talks with PostTV about some of the dangerous diet fads for 2015. She also explains the best way to quickly and safely lose weight.
1:47
By: The Washington Post - Affiliate
How to Make Pozole Rojo How to Make Pozole Rojo
Chef Victor Albisu takes us into his k 3b94 itchen at Taco Bamba to show us his spin on the classic Mexican soup pozole rojo.
1:17
By: The Washington Post - Affiliate
How to Cook Blackened Goat How to Cook Blackened Goat
The Washington Post's Anup Kaphle shows off his family recipe for kaalo maasu, or 'blackened goat' in English, and details how different cooking with goat is from other meats.
1:12
By: The Washington Post - Affiliate
Four Tips for Even Better Cookies Four Tips for Even Better Cookies
To bake the best cookies for the holidays and year round, use quality ingredients and take extra time to enhance flavors.
1:04
By: The Washington Post - Affiliate
100 Sandwiches in 1 Minute 100 Sandwiches in 1 Minute
A quick look at the many sandwiches offered by 100 Montaditos, a restaurant chain from Spain.
1:01
By: The Washington Post - Affiliate
Dorie Greenspan's Bubble Eclair Araecipe Dorie Greenspan's Bubble Eclair Araecipe
The beloved cookbook author shows PostTV how to make the two-bite bubble eclairs from her newest cookbook, 'Baking Chez Moi.'
2:32
By: The Washington Post - Affiliate
What You Need to Know About Champagne What You Need to Know About Champagne
Washington Post wine columnist Dave McIntyre shows you the best way and an unorthodox way to open a bottle of champagne along with the ideal glasses for drinking it.
1:45
By: The Washington Post - Affiliate
Tips for Keeping Your Knives Sharp Tips for Keeping Your Knives Sharp
Food and Dining editor Joe Yonan takes PostTV to DC Sharp to find out how knives are professionally sharpened and how you can maintain your knife edge at home.
2:16
By: The Washington Post - Affiliate
1 2 3  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.


Cook Smart © 2015 | About This Site | Privacy policy | Try our toolbar