5 chefs dans ma cuisine

Station Potluck

Taiwan is famous for its night market street food and delicious cuisine, especially its spicy Sichuan-style dishes, such as duck blood, taro with pork intestine, pineapple shrimp balls, and three-cup chicken, which are popular with locals and tourists alike. In this program, the hosts lead the audience on a culinary adventure, visiting renowned Taiwanese restaurants and popular spots recommended by local foodies. Along the way, they learn from the restaurant owners and top chefs, and provide tips for viewers to recreate authentic Taiwanese dishes at home.

Caroline Randall Williams, an award-winning writer, cookbook author and restaurateur, travels the United States uncovering the fascinating, essential and often untold black stories behind American food.

Over forty trainees have graduated from Fifteen. Now it's time for Jamie Oliver to cut the apron strings and see who has what it takes to open and run their own gastro-pub. A mass cook-off leaves Jamie with four potential candidates, and a series of challenges resulting in a final pitch will reveal who gets their hands on the keys to an Essex pub. Then the real hard work begins. Jamie's biggest challenge will be letting his protégé get on with it, without getting stuck in himself.

Talented hobby confectioners, or even those who are already familiar with the tricks of baking, compare their knowledge: Master Confectioner candidates must create two confectionery masterpieces individually in each broadcast to advance. At the end of each race day, one of them will be eliminated, so at the end of the two semi-final weeks, three competitors will advance to the final week, where someone will also leave every day.

Hell's Kitchen Sous Chef Christina Wilson walks us through some of the classic dishes cooked at the restaurant.

The history and significance of cuisine created in the royal kitchens of India.

Mary Berry discovers the rich history of Great Britain's greatest stately homes through the prism of food.

Catch up with Poh and her larger-than-life crew of fun-loving family and friends as they navigate life in the Adelaide suburbs with lots of laughs, an abundance of food and a few secret family recipes.

Two lifelong bikers and foodies, Dave Myers and Si King, take to the road to find gastronomic treats.

Han-gyeol is a smart young man who hates to be tied down to one career in his life. Abhorring the idea of joining the family business, he is ordered by his grandmother to manage a cafe. Unable to disobey his grandmother, he reluctantly takes over the responsibility of running a cafe and begins to immerse himself in the gourmet coffee business. One day, he meets Eun-chan, whom he mistakes as a boy, and learns the meaning of true love...

Four men—Gure, Sui, Tokitaka, and Tsubaki—each help run a Japanese tea shop together called Rokuhoudou. When one visits the shop, they are greeted warmly, is served with tea, and are often helped with any problems they may have.

Mary Berry has finessed many perennial dishes down to the last crumb. Here she shares savoury secrets

Šéf na grilu

Award-winning chef Stevie Parle and professional spice blender and chef Emma Grazette are embarking on a vibrant, colourful and spice-filled journey around the world.

Acclaimed chefs, cookbook authors and Food Network personalities, people who have spent their lives obsessing over food reveal not only what they love to eat, but what they love to make. From personal family recipes to favorite dishes off their own menus, these food experts share their secrets and show us how to cook what they consider to be The Best Thing I Ever Made.

Food is art, and art is food. In this spicy mockumentary, we meet six of the world's most revolutionary chefs -- each redefining the dining experience.

요리인류

A Cook on the Wild Side

Andrew Zimmern reveals his personal list of favorite foods, places and experiences that should be on everyone's travel itinerary. He navigates each city like a local and gives his spin on amazing eateries, including what to order and where to find it.