Sauteed Squid with Chili Oil and Fried Garlic by Two Peas & A Pot

5 Hot Links We’re Loving:

1. Have you tried chili oil with fried garlic? 2 peas and a pot swears it will be your new favorite condiment (especially after you try it in their sauteed squid dish).
2. In need of a better breakfast but have no time to spare in the morning? We hear ya! Steph’s Bite by Bite has mastered banana French toast in a mug, microwaved to perfection in only 2 minutes!
3. Vegan Cake Batter Ice Cream–say what? Munchin with Munchkin’s secrets to the perfect soft-serve consistency and cake batter taste are frozen bananas and butter extract.
4. Shaksuka, eggs poached in tomato sauce, is a staple enjoyed for breakfast, lunch or dinner in Israeli cuisine. We love the presence of cumin in the sauce and cannot wait to try Katherine Martinelli’s recipe.
5. Lighten up your dinner plate with It All Tastes Greek to Me’s take on Greek Moussaka. Her yogurt béchamel sauce proves that healthy substitutions can lead to tasty new creations.

Craving More?

• Get our traditional Moussaka recipe
• Try David Rocco’s Eggs in Tomato Sauce
• And for the weekend-- French Toast with Salted Caramel and Creme Fraiche

Excited cocktail drinkers filled the The New York Public Library for the Manhattan Cocktail Classic.

The past weekend, New York City’s ardent cocktail connoisseurs had good reason to celebrate at the 2012 Manhattan Cocktail Classic. This annual, one-of-a-kind affair offers an endless variety of refreshing sips to hundreds of black-tie clad cocktail enthusiasts in the stunning four level New York Public Library, complete with live music, fabulous entertainment and sumptuous cocktail snacks. Around every winding corridor and twisting staircase waited another cocktail surprise.

After careful and painstaking research, we’ve identified this year’s hottest cocktail trends. Get this year’s trends, plus recipes to try at home after the jump.

1. Carbonated
What doesn’t improve with a little effervescent fizz? Our favorite fizzy sip, complete with fetching red straws in perfectly portable glass bottles, was the Carbonated Negroni.

Who doesn't love a classic cocktail, carbonated? Recipe courtesy of Theo Lieberman, center.

Carbonated Negroni Recipe
Recipe courtesy Theo Lieberman of Lantern’s Keep and Milk and Honey
Yield: multiple 6-ounce servings

Ingredients:

• 1 Part Campari
• 1 Part Cinzano Sweet Vermouth
• 1 Part Dorothy Parker Gin
• 1 Part Water
• Grapefruit twist

Directions:
Batch out all ingredients and add to an Isi Twist ‘N Sparkle or Perlini Carbonation System*. Charge with CO2. Pour a 6-oz. portion into a bottle, add a grapefruit twist and cap.

*You could also try it with the more modestly-priced Soda Stream carbonation system. No carbonation system? Try adding a splash of club soda or seltzer instead of water. 

2. Slushied
New York’s hottest mixologists kept guests cool with frosty concoctions like spiked snow cones and this Frozen Mojito, made with a liquid nitrogen pump.

Frozen Mojito made with liquid nitrogen.

Don’t try this at home! Instead, try our Mojito Slushy Recipe.

3. Smoked & Spiced
Smoke is a welcome addition to meats, cheeses, and even salts – so why not cocktails? Chili peppers add addictive heat to any beverage. We like these two cocktails flavor trends best together: Smoke and spice make for an addictive combination.

Smokey spice and everything nice.

The Smokey Mountain Cocktail
A Spring 44 cocktail from the 2012 Manhattan Cocktail Classic.
Yield: 1 cocktail

Ingredients:
• 1½ oz. Spring 44 Honey
• ½ oz. Mezcal
• ½ oz. peach liqueur
• ½ oz. lemon juice
• ¼ oz. habanero honey

Directions:
Combine the ingredients in a mixing glass. Shake. Strain over fresh ice into a rocks glass.

More Hot Cocktail Recipes from Cooking Channel:

• Refreshing Summer Cocktails
• Thirsty Thursday Cocktails
• Top 15 Margarita Recipes
• Mojito Recipes
• Retro Cocktail Recipes

Summer’s hot on our heels and it isn’t just the weather that’s heating things up. We’re ushering in the sunny season with a fresh new slate of series, seasons and specials for you to devour. Here’s a small taste of what’s to come.

Extreme dosas and more with Aasif Mandvi and Madhur Jaffrey.

Today’s Special: NY Indian
Actor and comedian Aasif Mandvi joins culinary legend Madhur Jaffrey on a hilarious weekend tour of Indian cuisine within the boroughs of New York City. They hit Madhur’s favorite haunts: from Manhattan cab stands to Little India in Jackson Heights, Queens, tasting the flavors of regional cuisine. Taking in all he’s learned, Aasif teams up with Chef Akhtar Nawab to create a fabulous birthday feast for his family and friends. Premieres Sunday, May 27 at 8pm ET.
Get a Taste of NY Indian

G. Garvin explores the best in Southern cuisine.

Road Trip With G. Garvin
Acclaimed chef, cookbook author and host Chef Gerry Garvin, aka G., explores the best eats the South has to offer. From Atlanta to Savannah and beyond, G. meets the chefs, farmers and fishermen that make Southern cuisine some of the best in the world. Hit the road with G. when he embarks on his epic road trip. Premieres Tuesday, May 29 at 9pm ET.
Get the Low Down on G. Garvin

Fire up the grill for Burger Week on Cooking Channel.

Burgers Week
A week-long celebration of everyone’s favorite summertime sandwich kicks off Monday, May 21 at 9pm ET with Build A Better Burger, in which competitors in beef and beef alternative categories have just three hours each to grill up a mouthwatering masterpiece. Then, from its roots in Europe to its phenomenal growth in the U.S., get your burger history fix on The Secret Life Of.. Hamburgers, Tuesday, May 22 at 9:30pm ET. Save some room though: United Tastes of America will be sampling some of the nation’s best burgers right after at 10pm ET, followed up by Unique Eats between the bun edition at 10:30pm ET. Plus, Bobby will be hosting an all-out burger throwdown, Thursday, May 24 at 9pm ET. Catch Burgers Week Monday, May 21st through Friday, May 25.

The Baron Ambrosia travels in style.

The Culinary Adventures of Baron Ambrosia
Baron Ambrosia takes culinary consciousness to a whole new level. His discerning palate and passion for flavor lead him on an entire season’s worth of cross-country adventures, revealing American’s unsung heroes of culinary excellence. Along the way, the Baron finds himself tangled in stories of mystery, comedy and intrigue. Premieres Friday, June 1 at 10pm ET. Watch Last Fall’s Full Pilot Episode

Ching-He Huang finds the best noodle recipe. Ever.

Easy Chinese
Ching-He Huang has been on a mission to show viewers that they can prepare mouth-watering Chinese dishes using fresh, readily available ingredients, and now she’s back for another season. Join Ching as she finds new and exotic tastes in places like Los Angeles’ late night street scene and Flushing’s Chinatown, and stick around for when she brings all the new flavors back to her kitchen.
Premieres Saturday, June 2 at 8:30pm ET.
Get the Best Recipes from Season 1

Roger Mooking teams up with grilling expert Elizabeth Karmel.

Red, White and Grill
Award winning ‘out of the box’ culinary artist, Chef Roger Mooking is teaming up with America’s premiere grilling expert, Chef Elizabeth Karmel to stampede over old fashion outdoor summer cuisine and bring a never before backyard grill-inspired menu to Austin, Texas. Get ready for St. Louis-Style Pork Ribs, Buffalo Burgers, Grilled Skillet Cornbread and Banana Leaf Wrapped Purple and White Potatoes for starters. Premieres Sunday, July 1.
Get Roger Mooking’s Best Recipes

Eden Grinshpan seeks out ethnic specialty cuisines across the country.

Eden Eats
Eden Grinshpan returns for an entire series of global eating in unexpected places. She’s invited into kitchens and discovers how people from all over the world have re-created their lives and culture through food. From famous Hungarian Spaetzle to Lebanese Pita-making at 4am, every step leads to another country without a passport! Premieres Friday, August 17 at 10pm.
Photos: Eden Eats – Austin

Texas Sheet Cake

There may be plenty of beauty queens in Texas, unfortunately this sheet cake isn’t one. But hey, it’s supposed to be about the inner beauty, right? Whether that’s the case or not, this classic recipe would still take home plenty of “Miss Congeniality” awards; it never fails to win over a crowd.

Texas sheet cake is an old Southern standby—some version of it is guaranteed to grace the table at almost any potluck, church picnic, or 4th of July celebration below the Mason Dixon. You can find a recipe for it in almost any community cookbook known to man. In the case of my old grade school’s tiny cookbook, I found three. (It often falls under many different names, but Texas sheet cake seems to be the most popular. I guess because it’s as big as Texas!)

This is my take on the cherished recipe I grew up with. The boy next door (who just so happened to be my childhood crush) loved it so much that my mother would often bake up an entire pan just for him. As I begrudgingly carried it over to his house, I always wondered what a girl needed to do to get one of her own.

As I’ve become a more experienced chef and baker, willing to attempt the most complicated of cakes, I still know with confidence this Texas sheet cake will withstand the test of time. Perhaps one day I, too, will have a daughter whose heart I can make go aflutter as she drops one off at a young heartthrob’s door. (And it’s funny now, how it all just started making sense.)

Texas Sheet Cake
Active time: 20 minutes
Total time: 35 minutes, plus cooling
Yields: 24

sheet cake

2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon espresso powder (optional)
1/4 teaspoon cinnamon
2 eggs, lightly beaten
1/2 cup buttermilk
1 teaspoon pure vanilla extract
2 sticks (1 cup) unsalted butter
1/4 cup good-quality cocoa powder
1 cup brewed coffee or hot water

frosting

1 stick (1/2 cup) unsalted butter
1/4 cup good-quality cocoa powder
1/3 cup buttermilk
1 teaspoon pure vanilla extract
1 (16 ounce) box powdered sugar
1 cup finely chopped toasted nuts (pecans or walnuts)

For the cake:

Preheat oven to 375 degrees. Grease a 18 x 13 inch sheet pan.

In a large mixing bowl, stir together sugar, flour, baking soda, salt, espresso powder, and cinnamon. In a separate bowl, whisk together eggs, buttermilk, and vanilla.

In a small to medium sauce pan, melt the butter on medium-low heat. Whisk in the cocoa powder and coffee; increase heat to medium-high and bring the mixture to a boil. Add the melted butter mixture to the dry ingredients and mix thoroughly. Follow with the egg mixture and stir until all the ingredients are completely combined.

Pour the batter into the prepared pan and rap on the counter a few times to distribute evenly. Bake the cake for 18 minutes. Remove from the oven and frost immediately.

For the frosting:

When the cake has 5 minutes left in the oven, start the frosting. In a medium to large saucepan, melt the butter over medium-low heat. Whisk in the cocoa powder until combined. Add the buttermilk, vanilla, and powdered sugar. Stir until all of the ingredients are completely incorporated. Fold the toasted nuts into the frosting and immediately pour over the warm cake. Use an offset to help gently spread a thin layer over the entire surface.

Cool frosted cake on a wire rack for 1 hour, then moved to the refrigerator, preferably overnight. Serve cold or at room temperature.

Nealey moved from Alabama to the West Coast to follow her dreams, only to realize once there how much she missed good ol’ country cooking.  So she took to the kitchen and began re-creating the dishes of her past, but this time without any help from a can. What started out as a hobby turned into an obsession, so she quit her day job to pursue cooking, and eating, fulltime. Dixie Caviar is where you can follow her pursuits of all things Southern.

More Southern Favorites From Nealey

• Creamy Corn Hush Puppies
• Pulled Pork Nachos
• Fried Green Tomato BLT
• Peach Cobbler
• Crawfish Boil

Mark Bittman's Arepas: the batter's made with cheese and whole corn kernels.

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

If you haven’t tried arepas, get or make yourself some as soon as possible. They’re popular in Columbia, Venezuela and other Latin American countries but widely available in the US at Latin American restaurants, and they’re ubiquitous at New York City summer street fairs. They’re thick, round corn cakes that are either baked, grilled or fried. They can be split in half, like an English muffin, and stuffed with just about anything — cheese, meat, eggs, seafood, beans, roasted vegetables — or they can be left whole and eaten on their own. I like mine stuffed with mozzarella cheese; it gets all stringy when you bite into or break the arepa in half.

If you’re not near Venezuela or a NYC street fair right now, arepas are easy enough to make at home. Mark Bittman’s arepas are made with a thick cornmeal batter that’s studded with whole corn kernels. Once they’re cooked, you can slice and stuff them with beans, grilled vegetables, cheese (queso, Monterrey jack, cheddar or mozzarella all work), or you can top them with any of the aforementioned fixin’s and eat them with a fork.

Arepas With Cheese and Corn

Makes 8-12 arepas

1 cup yellow cornmeal, finely ground
1/2 teaspoon salt
1/2 cup grated Cheddar or Monterey Jack cheese
1 cup milk
2 tablespoons butter, plus more for serving, optional
1/2 cup fresh sweet corn kernels or frozen kernels, thawed
1/4 cup chopped scallion
1/4 cup chopped fresh cilantro leaves
1 small serrano or jalapeno chile, seeded and minced, optional
3 tablespoons corn, canola, grapeseed or other neutral oil
Cooked black beans or vegetables or sour cream for stuffing, optional

Put cornmeal in a large bowl with salt and cheese. Put milk in a small saucepan over medium-low heat until steam rises, then add butter and stir until melted. Remove from heat and stir into cornmeal mixture until a thick batter is formed. Fold in the corn kernels, scallion, cilantro and chile, if using.

Let batter rest until it thickens into a soft dough, about 15 minutes. Gently form 3-inch to 4-inch balls from mixture and flatten with palm of your hand to a 1/2-inch-thick disk. (You can cover and refrigerate disks for a few hours if you like.)

Heat oil in a large skillet and cook arepas, working in batches, until golden brown, about 5 minutes, then flip and cook for another 3 minutes on other side. When all arepas are cooked and cool enough to handle, carefully slice them through the middle. If desired, serve with butter or stuff with beans, vegetables or sour cream.

More Meatless Recipes from Mark Bittman:

• Potato and Corn Tacos
• Zucchini Pear Soup
• Pasta With Winter Squash and Tomatoes
• Tomato Soup
• Pasta With Lavender
• Beets With Garlic Walnut Sauce
• Paella With Tomatoes

Had you asked us a week ago if popchips could do wrong, we would have answered with a fervent, and loyal “no!” You see, we are totally mad for the somewhat healthy chips, and have been for quite some time. Alie’s loyalty even runs so deep that she knows which mini marts and gas stations in her neighborhood carry the flavor she likes best. True Story.

So we were disappointed, but more so, aghast, when we heard the news story that popchips had released a commercial with Ashton Kutcher playing a Bollywood director, brownface and all. Aside from wondering where the hell Mr. Kutcher’s handlers were when this decision was made, we were thoroughly confused as to why popchips would have even wanted this tacky display of obvious racism and just plain old bad taste.

Everyone knows that celebrity endorsements are a necessity in today’s overly commercialized world, but some of the endorsee’s decisions make us scratch our heads and wonder if the ad agency who came up with the idea wasn’t perhaps smoking the good sh*t. Here are a few of our favorite celebrity food endorsements that would have gotten some junior exec fired from Sterling Cooper Draper Pryce faster than you could say “WTF???”

Ozzy Osbourne: I Can’t Believe It’s Not Butter
You can’t believe it’s not butter? Cause we can’t believe it’s the “Prince of Darkness” endorsing this butter substitute. Are we the only ones that wonder if that poor bat whose head he bit off would have tasted better with a little “fresh butter taste?”

Click here to view the embedded video.

Criss Angel: Orville Redenbacher Popcorn
While we admit that the commercial is a pretty good one, we’re still confused as to why magician Kris Angel is involved. If you control magical realms, wouldn’t you snack on ambrosia or unicorn jerky? Also, those pop-up bowls are the worst. Ask my kitchen floor, which got a popcorn shower while I was trying to open the package. Apparently, it takes a nimble-fingered magician to master the product.

Click here to view the embedded video.

Al Pacino: Vittoria Coffee
In what may be the most awkward commercial we’ve ever seen, legendary actor Al Pacino sings, or rather, gruffly speaks, the praises of a brand of coffee from Australia. We can only assume that Mr. Pacino isn’t hurting for money, so he must legitimately enjoy said coffee, right? We only wish that there had been a scene, ala Scarface, with Pacino jamming his face into a mound of ground coffee…how rad would that have been? Have Vittoria’s people call our people.

Click here to view the embedded video.

Paris Hilton: Carl’s Jr
Washing her own car and eating huge, calorie laden burgers are probably two of the last things you would equate with Paris Hilton, but apparently the ad execs at Carls Jr felt otherwise. We only wish there was an alternative, reality-based video of this commercial, as we can only daydream about how comically unsexy this would be. (Paris eats two bites of a salad while a servant buffs her Bentley.) Perhaps we should take on the challenge and make a “real girls eating burgers and washing their cars” video. At least we could hose the mustard off of our faces when we were done.

Click here to view the embedded video.

Padma Lakshmi: Carl’s Jr
Okay, it probably seems like we have it out for Carl’s Jr, but to be totally truthful, Georgia has never in her life refused a Western Bacon Cheeseburger and probably never will. But this is Georgia we’re talking about, not Top Chef’s Padma Lakshmi, who has a cookbook devoted to low-fat recipes. Also, are we the only ones who give the side-eye to the whole “sneaking out to eat a giant burger before normal dinner” theme going on here? Binge much?

Click here to view the embedded video.

Benicio Del Toro: Magnum Gold Ice Cream
What does actor Benicio Del Toro, robbery, and ice cream have in common? If you, like us, answered “nothing,” then apparently you don’t work for the marketing team behind Magnum Gold Ice Cream.

Click here to view the embedded video.

Alie Ward and Georgia Hardstark are best friends who met outside a tragically hip dive bar in Los Angeles. Together, they created the cocktail abomination called the McNuggetini. You can find them on Cooking Channel stirring up Drinks with Alie and Georgia, getting schooled on Classy Ladies and devouring desserts for Unique Sweets. Find out more about them here.

More from Alie and Georgia:

• What to Look for in a First-Date Restaurant
• Take Your Obsession to a New Level: Fantasy Cookbooks
• Original Video Series: Classy Ladies

My Sister Kylie, My Mom and Me

Some of the greatest lessons I’ve learned from my mother were taught to me in the kitchen. The kitchen was the heart of our home and the place that I loved to be most – especially when spending time with my mom. When it comes to cooking, the greatest influence my mom had on me was her attitude and approach. She never complained about making dinner and utilized the kitchen as a creative outlet and an opportunity to showcase her talents.

Her signature recipes always remind me of home. One of my favorites is her classic Vegetable Lasagna. When a mom is known for a signature dish that involves vegetables, you know she must be good! I can’t wait to continue the tradition of passing down my mom’s signature recipes while contributing my own to the family lineup as well.

Mom's Vegetable Lasagna

Speaking of family lineup, ours is expanding! My husband Robby and I are expecting our first baby this fall and we are over the moon about our bun in the oven. I cannot wait to become a mother myself, following my own mother’s example by making the kitchen the heart of our home where hopefully our baby (BOY!) will love spending time with me.

My gratitude and respect to all mothers, past, present, and future. Have a wonderful Mother’s Day!

Mom-to-be Kelsey Nixon can be seen on Cooking Channel’s Kelsey’s Essentials, where she shares her essential tips, tools and recipes for success in the kitchen, and as the host of The Perfect 3. Stay connected with Kelsey by following her on Twitter, Facebook or her blog Kelsey’s Kitchen.

We want to wish all the Moms out there a very happy Mother’s Day! We appreciate all the meals you’ve served, cookies you’ve baked and lessons you’ve taught, both in and out of the kitchen.

These beautiful meringues are for you — we hope you enjoy!

Meals Fit for Mom:

• Breakfast in Bed
• Fresh Spring Recipes
• Mother’s Day Dinner
• Beautiful Desserts for Mom

Rhubarb is one of those ingredients that people either adore or avoid. I fall into the former, and use it as much as possible during its rather short growing season. I’ve made it into crisps, pies and even eaten it raw, dipped in sugar (which is admittedly hard core).

Combining the mouth puckering sour flavor of rhubarb with sweet, creamy honey ice cream base may just be the perfect marriage. I think this is going to turn even the most ardent rhubarb haters, into its biggest fans. For those of you who just can’t get enough of it, spoon some of the remaining ruby-red rhubarb sauce over the top.

Honey-Rhubarb Ice Cream

Honey Ice Cream Base:
2 1/2 cups heavy cream
1 1/2 cups whole milk
1 large vanilla bean, scraped
3/4 cup sugar
1/3 cup honey
10 yolks

Rhubarb:
1 pound rhubarb stalks, cut into 1-inch pieces
1/2 cup sugar

To make the Honey Ice Cream Base:

Heat the heavy cream, milk, vanilla bean, sugar and honey in a medium saucepan over medium-low heat. The longer you let this mixture sit, the stronger the vanilla flavor will be. I often bring the mixture to a simmer, turn off the heat and let it steep for an hour or so. Before you continue with the recipe, you will need to bring it back to a simmer.

Whisk together the yolks in a medium sized bowl. Remove the cream mixture from the heat and whisk a small amount of the cream into the egg mixture. Add enough cream to warm the eggs.

Once the eggs are warm, add them back into the pot of remaining cream.

Use a rubber spatula to gently stir the custard over low heat. Continue stirring until the mixture starts to thicken.

When the custard seems to be getting thicker, lift the rubber spatula and run your finger through it. It is done when the custard clings to the spatula.

Pass the custard through a fine mesh strainer, into a shallow dish. Cover the dish with plastic wrap and immediately place in the refrigerator.

Allow the custard to “ripen” for 6 to 12 hours for the best result. If you are in a rush, at least make sure the custard is thoroughly chilled. As you can see the custard will be quite thick once it has chilled.

To make the rhubarb:

Clean the rhubarb and cut it into 1-inch pieces.

Place the rhubarb and sugar into a saucepan with 2 tablespoons water. Cook over low heat and stir gently, until the rhubarb is soft, about 10+ minutes.

Taste the rhubarb to see if it is sweet enough for your taste. I like to keep it as tart as possible, but others like it a touch sweeter. Transfer the rhubarb to a container and refrigerate until very cold.
Add half of the rhubarb to the honey ice cream base…

Freeze the custard in an ice cream maker, according to the manufacturer’s instructions.

Warm the remaining rhubarb sauce and spoon over the ice cream.

Get the printable recipe here.

Make Mom's Banana Cake from Sweet Home for your Mom this Sunday.

In Sweet Home: Over 100 Heritage Desserts and Ideas, food writer Rebecca Miller Ffrench shares how baking sweet treats can be nurturing, loving and caring, recalling and creating lasting memories. Her family has a long dessert-loving tradition, from her grandparents’ remembered nighttime sweets routine to her mother who always had an after-dinner treat waiting. And she carries the tradition on, making dessert for her own children regularly. Sweet Home is a collection of Rebecca’s family recipes, along with ideas and inspiration for preserving your own family’s recipes and starting your own traditions. It’s a beautiful and sentimental cookbook everyone (especially Mom!) is sure to enjoy.

Try a few recipes from Sweet Home today:
Strawberry Surprise Cupcakes
Black-Bottom Ice Cream Pie
Mom’s Banana Cake
Rhubarb Crumble Bars

In these simple springtime bars tart rhubarb is countered by sweet crust and a crumb topping.

We’re giving away one  copy of Sweet Home to one lucky winner. All you have to do to enter is leave a comment telling us your favorite sweet family recipe.

So, tell us, what’s your favorite family dessert recipe?

You must include your email address in the “Email” field when submitting your comment so we can communicate back with you if you’re the winner. (But do not post your email address into the actual body of the comment.) We’re giving one copy away to one very lucky, randomly selected commenter.

You may only comment once to be considered, and you don’t have to purchase anything to win; a purchase will not increase your chances of winning. Odds depend on total number of entries. Void where prohibited. Only open to legal residents of the 50 U.S. states, D.C. or Puerto Rico, and you must be at least 18 years of age to win. All entries (comments) must be entered between 10:50 p.m. ET on May 11 and 5:00 p.m. ET on May 15. Subject to full Official Rules. By leaving a comment on the blog, you acknowledge your acceptance to the Official Rules. ARV of prize: $24.95. Sponsor: Scripps Networks, LLC, d/b/a/ Cooking Channel, 75 9th Ave., New York, NY 10011.