2024-09-18
Spring is in the air which means a whole new world opens up in the produce department, especially all the greens. Frankie teaches us how to cook with mother nature, spring-style. It's tasty, seasonably affordable, and pretty to look at.
Flavor, flavor, flavor. Frankie shows us the way around the spice cabinet. You know that area in your pantry that collects dust? Well get ready to dust it off. All it takes is a couple primary dried spices to make a variety of homemade spice blends.
Frankie teaches us how to use whole vegetables, from root-to-stem, which means no food goes to waste. Learn how to use those leafy green tops you thought were for decoration. Or vegetable stalks you would normally throw away.
In this special technique episode, Frankie teaches us several methods for cooking a quintessential ingredient: eggs. The scramble, the omelet, the Benedict - learn to make them just the way you like them.
Frankie cooks his way back in time with his favorite vintage recipes. These oldie-but-goodie dishes are not only nostalgic and comforting, but they'll also fill you up without costing you a pretty penny.
Warm and hearty bowls of veggies, beans, pasta, and more, these soups will have you returning for seconds all year round. Frankie's soup blueprints can turn everyday ingredients into extraordinary soups, with endless flavor opportunity.
In a sandwich, every component plays a role. With a supporting cast of fixin's, and Frankie's cost-saving homemade twists, these sandwiches just might steal the show.
Cabbage has long been an underrated green on the field, and it's about time Frankie gives it a starring role. This leafy head proves itself as the versatile ingredient we need it to be, affordable year around, delicious and filling.
Who knew mayo could be such a savvy secret agent? It's a controversial condiment that can unlock the buttery, crispy, decadent codes of our favorite dishes, without leaving a trace of mayo-ness. Best of all, it's easy to make at home!
Reaching textural nirvana is never easy, but Frankie explores several ways to achieve the perfect crunch in his dishes, both savory and sweet. Add this elusive element to your recipes without adding cost to your budget.
Spring is in the air which means a whole new world opens up in the produce department, especially all the greens. Frankie teaches us how to cook with mother nature, spring-style. It's tasty, seasonably affordable, and pretty to look at.
Flavor, flavor, flavor. Frankie shows us the way around the spice cabinet. You know that area in your pantry that collects dust? Well get ready to dust it off. All it takes is a couple primary dried spices to make a variety of homemade spice blends.
Frankie teaches us how to use whole vegetables, from root-to-stem, which means no food goes to waste. Learn how to use those leafy green tops you thought were for decoration. Or vegetable stalks you would normally throw away.
In this special technique episode, Frankie teaches us several methods for cooking a quintessential ingredient: eggs. The scramble, the omelet, the Benedict - learn to make them just the way you like them.
Frankie cooks his way back in time with his favorite vintage recipes. These oldie-but-goodie dishes are not only nostalgic and comforting, but they'll also fill you up without costing you a pretty penny.
Warm and hearty bowls of veggies, beans, pasta, and more, these soups will have you returning for seconds all year round. Frankie's soup blueprints can turn everyday ingredients into extraordinary soups, with endless flavor opportunity.
In a sandwich, every component plays a role. With a supporting cast of fixin's, and Frankie's cost-saving homemade twists, these sandwiches just might steal the show.
Cabbage has long been an underrated green on the field, and it's about time Frankie gives it a starring role. This leafy head proves itself as the versatile ingredient we need it to be, affordable year around, delicious and filling.
Who knew mayo could be such a savvy secret agent? It's a controversial condiment that can unlock the buttery, crispy, decadent codes of our favorite dishes, without leaving a trace of mayo-ness. Best of all, it's easy to make at home!
Soak up summer with the ultimate outdoor cookout, featuring smashburgers, pasta salad and scrumptious sweets. These classic dishes can be prepared indoors or out, making them the perfect recipes for backyard dinner parties on warm summer nights.
Jamie cooks up a hearty chicken and veg pie, super-satisfying mushroom risotto, beautiful homemade bread and a no-cook chocolatey fridge cake, all for under a buck a plate.
Jamie celebrates frozen ingredients to create a scrumptious fish pie, creamy cauliflower cheese spaghetti and a warming minestrone soup, all for under a buck per plate.
Fred and his former boss, Chef Michel Roux Jr. are in Paris experiencing the signature dish of a classic restaurant and enjoying the simple pleasures of a perfect ham baguette.
Nisha Katona takes Fred to San Sebastian for a mind-blowing meal at one of the world's top restaurants and to visit a tiny sports bar to learn the secrets of the perfect tortilla.
Chef Angela Hartnett takes Fred to Venice to enjoy the simple but stunning food at her favorite restaurant and to experience unforgettable service at Italy's oldest cafe.
Pat Martin travels to Decatur, Alabama to visit a storied institution of barbecue - Big Bob Gibson's. There, he learns the ins, the outs, and the history of a regional delicacy: pit-cooked chicken with Alabama white sauce.
Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook a prized catch castoff cut - Bluefin Tuna collars.
Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.
Pat Martin heads to the Cherokee National Forest for a day of fly fishing with an old friend, and to cook up their fresh catch over the campfire.
Pat Martin travels to Gainesboro, Tennessee to visit a free-range hog farm, learn about their operations, and grill up a less desired, but no less delicious, cut of hog - pork steaks.
When Pat's friends and fellow barbecue chefs, Bryan Furman and Dr. Howard Conyers, come to town, the guys dig deep into the tricks and traditions of one of Bryan's specialties: pork ribs.
Pat Martin travels to a picturesque cattle farm in California's Santa Maria Valley, to hear firsthand from a young pitmaster who has uncovered the secrets of real Santa Maria barbecue.
Pat Martin is in the frozen tundra of Minnesota to visit his new friend, Chef Yia Vang. They brave the cold and break nearly-frozen ground to barbecue a pig's head in the earth.
Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.
Pat Martin links up with his pal, Bill Darsinos, to enjoy a tradition from the heart of Bill's Greek culture when they cook a whole lamb on a spit roast.
Pat Martin travels to Gainesboro, Tennessee to visit a free-range hog farm, learn about their operations, and grill up a less desired, but no less delicious, cut of hog - pork steaks.
When Pat's friends and fellow barbecue chefs, Bryan Furman and Dr. Howard Conyers, come to town, the guys dig deep into the tricks and traditions of one of Bryan's specialties: pork ribs.
Pat Martin travels to a picturesque cattle farm in California's Santa Maria Valley, to hear firsthand from a young pitmaster who has uncovered the secrets of real Santa Maria barbecue.
Pat Martin is in the frozen tundra of Minnesota to visit his new friend, Chef Yia Vang. They brave the cold and break nearly-frozen ground to barbecue a pig's head in the earth.
Pat Martin gets a history lesson on the origin of American barbecue from "The Professor" Tuffy Stone.
Pat Martin links up with his pal, Bill Darsinos, to enjoy a tradition from the heart of Bill's Greek culture when they cook a whole lamb on a spit roast.
Pat Martin travels to Gainesboro, Tennessee to visit a free-range hog farm, learn about their operations, and grill up a less desired, but no less delicious, cut of hog - pork steaks.
When Pat's friends and fellow barbecue chefs, Bryan Furman and Dr. Howard Conyers, come to town, the guys dig deep into the tricks and traditions of one of Bryan's specialties: pork ribs.