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The Washington Post - Affiliate
 
 Displaying Videos 41-56 of 56
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How to Shuck and Cut Corn How to Shuck and Cut Corn
Washington Post Food and Travel Editor Joe Yonan shows you two handy tricks to preparing corn.
1:10
By: The Washington Post - Affiliate
Khachapuri, Constructed: Plate Lab Khachapuri, Constructed: Plate Lab
Khachapuri is a Georgian cheese pie that comes in many different forms, including open-faced. Here's how the khachapuri acharuli dish gets constructed at Compass Rose in Washington, D.C.
1:17
By: The Washington Post - Affiliate
Constructed Squash Blossom Tacos Constructed Squash Blossom Tacos
Squash blossoms are a summertime favorite for chefs, some of whom prepare the delicate flowers stuffed and fried. Here's how the squash blossom taco dish gets constructed at Taqueria Nacional in Washington, D.C.
0:54
By: The Washington Post - Affiliate
How to Make JFK's Favorite Drink: The Daiquiri How to Make JFK's Favorite Drink: The Daiquiri
Philip Greene of the Museum of the American Cocktail knows all about our president's favorite drinks. Watch and learn three for your next happy hour.
4:06
By: The Washington Post - Affiliate
How to Store, Peel and Seed Tomatoes How to Store, Peel and Seed Tomatoes
Washington Post Food and Travel Editor Joe Yonan shows you three handy ways to prepare and store tomatoes (hint: don't use your refrigerator).
1:43
By: The Washington Post - Affiliate
Plate Lab: Korean Shaved Ice, Constructed Plate Lab: Korean Shaved Ice, Constructed
Korean bingsoo combines generous helpings of fresh fruit, red beans and ice, among other things. See how the dish gets constructed from start to finish at Shilla Bakery in Northern 22f5 Virginia.
1:30
By: The Washington Post - Affiliate
Three Cooking Tips from a 10-Year-Old Chef Three Cooking Tips from a 10-Year-Old Chef
Luca Trabocchi, the 10-year-old son of D.C. chef and restaurant owner Fabio Trabocchi, shares three tips you can use in the kitchen when prepping your favorite desserts.
1:18
By: The Washington Post - Affiliate
Dr. Dino Beckett on Prescriptions for Healthier Food Dr. Dino Beckett on Prescriptions for Healthier Food
Dr. Dino Beckett is a family physician and CEO of the Williamson Health and Wellness Center. He talks about creative ways to prevent and reduce diabetes and its impact on communities like Williamson, W. Va.
3:35
By: The Washington Post - Affiliate
5 Fast and Easy Ways to Peel Garlic 5 Fast and Easy Ways to Peel Garlic
The Washington Post's food editor, Joe Yonan, shows off five different ways to make peeling garlic easier.
1:26
By: The Washington Post - Affiliate
Three Tips for Baking with Butter Three Tips for Baking with Butter
Cookbook author and blogger David Lebovitz shares three butter secrets that help make his bay leaf pound cake with orange glaze delicious.
1:27
By: The Washington Post - Affiliate
2014 Spring Dining Guide: Preparing Clams at Restaurant Eve 2014 Spring Dining Guide: Preparing Clams at Restaurant Eve
Get a behind-the-scenes look at how Chef Cathal Armstrong plans and prepares for dinner in the kitchen at Restaurant Eve. Photography by Joseph Victor Stefanchik.
0:30
By: The Washington Post - Affiliate
2014 Spring Dining Guide: Preparing Pesto Fusilli at Minibar Restaurant 2014 Spring Dining Guide: Preparing Pesto Fusilli at Minibar Restaurant
Get a behind-the-scenes look at how Chef Johnny Spero prepares the Pesto Fusilli in the kitchen at Minibar. Photography by Joseph Victor Stefanchik.
0:30
By: The Washington Post - Affiliate
2014 Spring Dining Guide: Inside the Brick Oven at Graffiato Restaurant 2014 Spring Dining Guide: Inside the Brick Oven at Graffiato Restaurant
Get a behind-the-scenes look at how Chef Mike Isabella prepares pizza pies in the kitchen at Graffiato. Photography by Joseph Victor Stefanchik.
0:30
By: The Washington Post - Affiliate
2014 Spring Dining Guide: Preparing Shrimp Creole at Charleston Restaurant 2014 Spring Dining Guide: Preparing Shrimp Creole at Charleston Restaurant
Get a behind-the-scenes look at how Chef Cindy Wolf prepares Shrimp Creole in the kitchen at Charleston. Photography by Joseph Victor Stefanchik.
0:35
By: The Washington Post - Affiliate
2014 Spring Dining Guide: Slicing Veggies at Bistro Vivant Restaurant 2014 Spring Dining Guide: Slicing Veggies at Bistro Vivant Restaurant
Get a behind-the-scenes look at how Chef Katie Busch prepares for dinner in the kitchen at Bistro Vivant. Photography by Joseph Victor Stefanchik.
0:25
By: The Washington Post - Affiliate
2014 Spring Dining Guide: Cappuccino and Beignets at Bayou Bakery 2014 Spring Dining Guide: Cappuccino and Beignets at Bayou Bakery
Get a behind-the-scenes look at how Chef David Guas prepares cappuccino and beignets at Bayou Bakery. Photography by Joseph Victor Stefanchik.
0:34
By: The Washington Post - Affiliate
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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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