Food: Page 157

Tapas are a very easy dish to make no matter what type you are preparing. Shrimp, potato, and many other ingredients can make up specific tapas. In this free video series you will learn how to prepare shrimp tapas and potato tapas and chorizo as each step is laid out for you piece by piece from the utensils you will need to the way to properly serve them. So the next time your tummy is rumblin' and you've got a while until dinner keep these in mind not only for yourself but for guests you might...

This shows you how to make tonjiru with miso soup a Japanese pork soup dish.

In this series of comfort food videos, he gives you step-by-step instructions for preparing his delicious rotisserie chicken.

In this video series of easy recipes, learn how to make Jello desserts from expert dessert preparation expert Scott Gottfried.

In this traditional Italian cooking video series, learn how to make homemade spaghetti with meat sauce.

If you are looking to spice up your tuna salad meals, this video series is perfect for you. Not only will you learn tricks for making tuna salad, you will also learn new ways to serve tuna salad.

In this video series, our expert will demonstrate how to make homemade donuts. You will learn how to make a variety of donuts, including an easy glazed donut, traditional jelly donuts and powdered sugar donuts.

In this video series, watch as Indian food Chef Neha Ghera teaches some quick and easy Indian food recipes.

In this video series not only will you learn how to cook the flank steak but also how to tenderize it, season it and create a wonderful mix to be poured over it to give it a much juicier and flavorful taste.

In this video recipe, our expert chef will demonstrate how to make vegetable spring rolls with Thai peanut sauce. If you are looking to spice up your next meal, or need finger food for your next party, let our chef show you how to create this homemade spring roll and sauce.

In this video cooking lesson you'll learn an easy recipe for Chicken Fricassée. Expert Liz Muller shows you how to prepare this delicious meal step-by-step.

In this video series, our expert chef will demonstrate how to make a baked spaghetti squash casserole with sun dried tomatoes.

In these video cooking classes, our resident Nawlins chef, Karl James, will show you how to make sweet potato pone.

Kelly Johnson is a professional Chocolatier, but not a regular one. He devotes his life to the production and education of people about raw chocolate, and its healthy benefits.

In this Mexican food recipe, you can learn how to make the traditional Mexican breakfast called chilaquiles.

In this video series, our expert chef will demonstrate how to make your own Chicago style deep dish pizza. You will get step-by-step instructions on how to make the dough, prepare the ingredients and put together everything for this Chicago style deep dish pizza recipe

In this video series, let Kara Denholm show you how to make veggie brownies. While at first the idea seems strange, all it takes is one bite to realize how truly delicious they are!

In this series of dessert recipe videos, our experienced chef and caterer shares his secret for making delicious home-made ice cream. You will learn the steps in preparing strawberry and vanilla ice cream, with the added bonus of almond pralines to spice up the vanilla!

Our baking expert Denise Hilligoss takes you through the process step-by-step how to make chocolate orange scones.

In this video series our expert will show you how to make homemade apple dessert pizza. You will get easy to follow step-by-step instructions on how to create the apple relish, cut the pastry dough, and make homemade whipped cream for this apple pizza recipe.

In this series of cooking videos, expert chef Brandon Sarkis shows you how to cook a London broil, complete with fried potatoes and asparagus side dishes.

In this how to video series, learn how to fillet fish from expert Bruce Marnie. Bruce will demonstrate fish scaling tips to descale a fish, how to gut a fish, how to fillet a fish, how to remove a fish stomach, and how to cut fish fillets. Learn also how to determine the freshness of a fish, and the tools you need to fillet and prepare a saltwater fish such as Mahi Mahi.

Are you ready to learn how to make an authentic Chinese recipe? In this video cooking class, learn how to make a traditional sweet and sour pork and chicken dish.

In this gourmet cooking class on video, learn how to make the perfect beef wellington recipe. Our expert chef will walk you through his recipe step-by-step, with a list of ingredients and cooking utensils needed, how to make an egg wash, how to prepare the vegetables, seasoning tips, how to cook steak, how to make the duxelle, how to put the welllington together, how to make the potatoes, and how to serve the dish.

A lot of vegetarians say that the only thing they miss about meat is bacon. There is a great solution by making shiitake mushroom "bacon".

Halloumi with pomegranates and mint a new take on grilled cheese. Can be cut up and used as an appetizer. Made in Cypress, Greece and Turkey.

Roasting figs with port makes delicious appetizer, or dessert. Fig season is from the end of June to the end of August.

A little lime zest makes simple salad extraordinary. You should only have 4 fruits in a fruit salad. Bananas are not good because they get brown and soft.

You gotta keep 'em separated -- 3 bowl method just right for separating eggs. Whip it, whip it good -- Eggs whites are almost magic, if you whip 'em right.

From the hip -- "Shooters" are one-bite hors d'oeuvres that are easy to make great for parties.

This video will show you how to cut a mango easily.

Oakland Tribune Food Editor Jenny Slafkosky shows you how to make clarified butter.

Perfect poached eggs: A little vinegar makes all the difference. This video will show you how to do it .

Slim stalks of asparagus just scream of spring. Blanching or steaming has long been the cooking method of choice for these tender spears, though all that moisture can leach out the bright green color and make asparagus stringy, even mushy. Roasting or grilling asparagus concentrates the sweet, green-ness of the vegetable and adds a crispy, caramelized crunch that makes it irresistible.

If you like to cook, you've probably made roux, the classic thickener for soups, sauces and stews, hundreds of times -- even if you didn't know you were doing it. Roux is equal parts flour and fat -- butter or oil, ususally -- combined into a smooth paste over heat.

Citrus segments make refreshing additions to salads and desserts, but the bitter white pith and chewy membranes sometimes detract from the deliciousness. To make citrus segments -- sometimes called "supremes" -- the only tool needed is a sharp paring knife. Cut the top and bottom off the fruit, then carefully cut away the peel and pith, leaving as much of the fruit as possible.

For a quick appetizer that's easy and endlessly versatile (just perfect for those last-minute Super Bowl parties), make miniature bread baskets that can serve as a tasty nest for any filling you desire.

Love to cook beans from scratch but hate to wait for them to soak? Well, sorry to say, you still have to soak them. But by soaking an extra-large batch in advance, then storing the pre-soaked beans in zip-top bags in the freezer, they'll be ready to cook at a moment's notice.

Chiffonade (pronounced chef-fon-nahd), a culinary term for finely slicing leafy herbs or vegetables, is easy to master and makes a simple garnish of basil look even more elegant. Here's how to do it: Stack clean, de-stemmed leaves of basil (or any other leafy green) in piles of three to six leaves and tightly roll them lengthwise into a cigar-like shape. Use a sharp knife to make thin slices across the rolled leaves. Shake the slices gently to unfurl the whisper-thin tendrils and then use as...

ANG Food Editor Jenny Slafkosky shows you how to use a salt crust to create moist fish that surprisingly doesn't taste salty!