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Documentary
Let’s stop doing things in the kitchen that made sense in the 19th century but not in the 21st. Milk Street travels the world to bring you the very best ideas and techniques with no lists of hard-to-find ingredients, strange cookware, or all-day methods to slow you down.
Christopher Kimball visits Fuchsia Dunlop in London to learn about the Chinese approach to cooking. Chinese white-cooked chicken with ginger-soy dressing; using an Asian cleaver vs. a Western chef's knife; hot oil-flashed chard with ginger scallions and chili.
Claire Ptak of London's Violet Bakery demonstrates how to under-whip egg whites for a lighter cake; chocolate, prune and rum cake; brown sugar tart with single-crust pie dough.
Christopher Kimball travels to Chiang Mai, Thailand to get lessons in Thai cooking from Andy Ricker. Thai fried rice; Thai-style coleslaw with mint and cilantro; pickled chilies; Thai chicken.
Milk Street Cook Rayna Jhaveri shows how to make Turkish meatballs with lime-yogurt sauce; Israeli hummus; sweet-and-sour mint dressing; tahini swirl brownies.
Milk Street visits Mexico for an insider view on Shrimp in chipotle sauce; Central Mexican guacamole; chili-pineapple margarita; cilantro-jalapeno adobo sauce.
Milk Street Cook Catherine Smart shows Christopher Kimball how to make Georgian chicken soup; cracked potatoes with vermouth, coriander and fennel; fluffy olive oil scrambled eggs; seasoning a carbon steel pan.
Italy provides inspiration as Matthew Card shows how to make Italian flatbread; ricotta-semolina cheesecake; gemelli pasta with chevre, arugula and walnuts; frying eggs.
Matthew Card makes Garlic soup; Spanish spice-crusted pork tenderloin bites; kale salad.
Catherine Smart shows how to make Whipped cream biscuits with macerated strawberries with lime; lemon-buttermilk pound cake; prepping a pan; pistachio-cardamom loaf cake.
Milk Street Cook Matthew Card shows how to make No-sear lamb or beef; chickpea stew; harissa; caramel oranges.
Milk Street Cook Catherine Smart makes Prune, peppercorn and herb-rubbed roast beef; rye-on-rye sticky toffee pudding; skillet-charred Brussels sprouts; kitchen cabinet essentials.
Milk Street visits Peru to learn a new way to make Peruvian pesto; soba with miso butter and asparagus; pisco sours; Trapanese pesto, a Sicilian pasta dish; kitchen cabinet essentials.
Milk Street Cook Catherine Smart demonstrates Japanese fried chicken; Japanese potato salad; sweet-and-spicy ginger green beans.
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The F Word is a British food magazine and cookery programme featuring chef Gordon Ramsay. The programme covers a wide range of topics, from recipes to food preparation and celebrity food fads. The programme is made by Optomen Television and aired weekly on Channel 4. The theme tune for the series is "The F-Word" from the Babybird album Bugged.
How did something so fundamental as food, go so fundamentally wrong? Instead of nourishing us, what we eat and the way we produce it threaten the air we breathe, the water we drink and the dirt under our feet. And yet, too much 'food' television focuses on celebrity chefs and cooking competitions and not enough on where our food comes from and the impact it has on our planet, our country, our bodies, and our souls. Food Forward opens the door into a new world of possibility, where pioneers and visionaries are creating viable alternatives to the pressing social and environmental impacts of our industrial food system. Across the country, a vanguard of food rebels--farmers, chefs, fishermen, teachers, scientists, and entrepreneurs--are creating inspired, but practical solutions that are nourishing us and the planet. These are stories America needs to hear. This is Food Forward.
This series explores the history, traditions and culture of Chinese food. Filmed at over 160 locations across China, this series truly is a feast for the senses. The seven-episode documentary series introduces the history and story behind foods of various kinds in more than 160 locations in mainland China, Hong Kong, and Taiwan. The documentary has also been actively encouraged as a means of introducing Chinese food culture to those unfamiliar with local cuisine.
