Gourmet.com Videos

Gourmet Today: How to Make Spiced Milk Tea (Masala Chai)

Gourmet — Sun, 13 Sep 2009 04:00:00 GMT

Executive editor John “Doc” Willoughby demonstrates how to make this comforting drink from our new cookbook, Gourmet Today—all you need is a handful of spices, plus some black tea and milk.

Gourmet Today: How to Make Oven-Fried Panko Chicken

Gourmet — Sun, 13 Sep 2009 04:00:00 GMT

Executive editor John “Doc” Willoughby demonstrates this easy recipe from our new cookbook, Gourmet Today. For those with a fear of frying, this oven method produces moist, flavorful meat and all of the requisite crunch—thanks to the crisp panko bread crumbs—with none of the usual mess. It’s a terrific choice for an easy family dinner or casual entertaining.

Gourmet Today: How to Make Lemon Pudding Cake

Gourmet — Sun, 13 Sep 2009 04:00:00 GMT

Executive editor John “Doc” Willoughby shows you how to make this cake from our new cookbook, Gourmet Today. As it bakes, the batter separates, and the top becomes a tender, delicate-crumbed cake, while the bottom turns into a saucy pudding—both fragrant with lemon.

Jon Rowley’s Seattle

WGBH, Zero Point Zero Production Inc., and Gourmet Magazine — Thu, 03 Sep 2009 04:00:00 GMT

“This is really a cuisine of ingredients, not of technique. That’s why I’m taking cooking classes taught by somebody who is a master of the perfect ingredient at the perfect time.” —Ruth Reichl No one knows more about fish than Jon Rowley. Julia Child dubbed him “the fish missionary,” and he teaches chefs across the country how to properly handle seafood. Ruth arrives just in time for the start of the Copper River salmon season, and Rowley catches and brings back the best Alaska has to offer for a lesson on how to fillet a 40-pound fish. Then on Seattle’s Totten Inlet, Rowley shows Ruth and actor Tom Skerritt how to forage for clams and wild greens and how to prepare a meal right on the beach. Ruth also gets tips from chef Greg Atkinson of Canlis Restaurant on complementing the flavor of fish and discovers the shocking differences between good and bad seafood at the market.

About Jon Rowley’s Seattle

WGBH, Zero Point Zero Production Inc., and Gourmet Magazine — Thu, 03 Sep 2009 04:00:00 GMT

An exclusive video from Episode 2: Jon Rowley’s Seattle.

Blackberry Farm, Tennessee

WGBH, Zero Point Zero Production Inc., and Gourmet Magazine — Wed, 02 Sep 2009 04:00:00 GMT

“On the farm, there’s a kind of self-sufficiency, a way of looking at both the past and the future.” —Ruth Reichl In the foothills of the Smoky Mountains, Blackberry Farm embodies the heritage of American cooking that is informing the fresh and simple way we want to cook right now. Join Ruth and Academy Award winner Frances McDormand at this culinary resort as they slide into waders to fly-fish for rainbow trout, then roll up their sleeves and harvest their own dinner.

About Blackberry Farm

WGBH, Zero Point Zero Production Inc., and Gourmet Magazine — Wed, 02 Sep 2009 04:00:00 GMT

An exclusive video from Episode 1: Blackberry Farm, Tennessee.

About Gourmet’s Adventures with Ruth

WGBH, Zero Point Zero Production Inc., and Gourmet Magazine — Tue, 01 Sep 2009 04:00:00 GMT

Want to guarantee you eat well on your next trip? Then book a cooking vacation. That’s exactly what Gourmet editor in chief Ruth Reichl did for this 10-episode culinary journey. In Gourmet’s Adventures with Ruth, she uncovers the best cooking schools on five continents and brings along a host of her foodie and actor friends to sharpen their skills.

The Test Kitchen: How to Warm Tortillas

Gourmet — Tue, 04 Aug 2009 04:00:00 GMT

Test kitchen director Ruth Cousineau offers her tips for heating up tortillas on a gas or electric stove.

The Test Kitchen: Eggplant Challenge

Gourmet — Sat, 01 Aug 2009 04:00:00 GMT

Every month we give two cooks in the Test Kitchen an ingredient and ask them to create two recipes each—one savory and one sweet—for our Test Kitchen Challenge. In the latest installment, food editors Melissa Roberts and Kay Chun demonstrate four delicious, creative new uses for eggplant. The winner is decided by the audience, so vote now for the dishes that you think are the most original and delicious.