When autumn arrives, the farmers’ markets are brimming with apples of every variety. The excitement we get when we discover wonderful new apple varieties is like being kids in Candy Land.
With a plethora of fresh apples to eat, we’re still continually creating new recipes to enjoy them when they’re cooked. When apples are cooked to a soft texture, a little sprinkle of cinnamon transforms them into the perfect simple dessert.
Apple fries are another fun way to enjoy apples when you have an abundance. Quickly fried apples sprinkled with cinnamon sugar and powdered sugar are like fruit candy. The soft texture of the sweet apple and cinnamon fragrance make for a simple way to enjoy apples as a dessert.
Continue Reading Get a Quick Sweet Fix: Apple Fries
I’ve spent considerable time trying all the versions of macaroni and cheese: baked, stove top, gourmet, truffled, lobstered and hot-dogged. And through them all, I’ve come up with my secrets to making a seriously great Mac and Cheese. Like most things in life, these tips are simple and straight forward, but it’s all about the details.
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For a limited time: full episodes of your favorite shows on cookingchanneltv.com.
Want a taste of Cooking Channel? For a limited time, we’ll be offering free full episodes on the site from some of our favorite shows as a thank you for being such amazing fans. Find out how…
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Lorraine Pascale's Cookies and Cream Fudge Brownies Recipe
Loving what you do for a living makes life just that much better. And no one knows that more than Lorraine Pascale, the host of our new show Simply Baking.
Lorraine Pascale, Host of Simply Baking
A highly successful fashion model in the ‘90s, Lorraine traded in her modeling career to discover her true passion, baking.
She enrolled in Leith’s Diploma of Food and Wine course, and learned about every aspect of food. She also worked in the kitchens of UK hotspots The Square, Petrus, The Mandarin Oriental, The Wolseley, Hakkasan and the Hummingbird Bakery.
Continue Reading Simply Baking With Lorraine Pascale
Though it’s still possible to find corn, zucchini and tomatoes in the markets, it’s hard to ignore the diminishing returns in quantity, quality and most importantly, enthusiasm. As the summer season closes out, there’s more reason to try something new that you may have overlooked: Okra, hearty, versatile and available through early October, may be that thing.
Continue Reading Quimbombo: Okra Stew With Pork and Plantain Dumplings
Courtesy of Moviepostershop.com
Nom, nom, nom. The nominations are in and now it’s time to enjoy Sunday’s broadcast while munching on our favorite Emmy-inspired bites. While not all entirely practical, they’re all certainly delicious. So whether you’re rooting for a certain actor or just tuning in to see red carpet fashions, we’ve got a whole bunch of eats with nods to your favorite shows.
Continue Reading Emmy-Inspired Appetizers and More
Do you dream of trading it all in for a spin in culinary school? Of taking your cooking skills from hobby to career? Of mastering the art of French cooking and more? If that sounds like you, tune into Cooking School Confidential and follow four students as they do just that.
Cooking School Confidential follows four students as they pursue their culinary dreams at Johnson & Wales University in Charlotte, N.C. The students include a mother of three with a full-time job, an Army veteran hoping to win an internship at the prestigious Alain Ducasse Culinary School in France, a forty-something chasing her passion for food and a professional cyclist attempting to juggle racing and school. Get to know the students below.
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Get ready to hit the road with host G. Garvin and watch him explore the best Southern eats Georgia has to offer, from smoking hot grilled ribs and creamy grits with shrimp to from-scratch blueberry pies.
Continue Reading Georgia Roadtrip With G. Garvin
Today on Kelsey’s Essentials, Kelsey shares her recipe for really simple pizza dough. From there, she’ll show you how that base can be used for endless dishes: pizzas, flatbreads, cheesy calzones and everyone’s favorite, buttery garlic knots.
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Tune in for Kelsey’s Essentials today at 2:30 p.m. ET.
One of my favorite ingredients, Sweet Jersey corn, is starting to hit its peak, and I am trying to enjoy as much as I can, while also developing recipes for next summer. As we were tossing around ideas in the kitchen, one of our recipe developers said she refuses to cut kernels from the cob because it made such a big mess. “Half of the corn always ends up on the floor!,” she said.
I then realized that a lot of people don’t know of a simple trick I learned from an old chef years ago.
Continue Reading Neater Kernel Cutting