Why We Eat: Pozole

-In its inception, pozole was nothing more than corn, water, and humans. It predates the Spaniards landing on our land. It was an Aztec religious soup, if you would. Aztec empires were known for being amazing warriors, and a result…

Munchies Throwbacks: Chef’s Night Out with Michael White

Munchies Throwbacks: Chef’s Night Out with Michael White

-Did I — Did I hear you wanted to do something with octopus? We’ll make a little ragu. Smells just like the sea. But this is the whole edible part of the octopi. We can use all this. We’ll braise…

A Dessert That Can Be Eaten For Breakfast: The Cooking Show

A Dessert That Can Be Eaten For Breakfast: The Cooking Show

-I remember once I took my friend out for pizza. She was like, “Let’s get gluten-free pizza.” And I’m like, “Mmm, great.” It was not good. She loved it. She was like, “This is so good. Blah, blah.” And I…

The Best Breakfast Sandwich Is Actually A Meatloaf  – The Cooking Show

The Best Breakfast Sandwich Is Actually A Meatloaf – The Cooking Show

-And I’m back. [ Laughs ] [ Applause ] I hate everyone. [ Laughs ] Get your camera ready, boy, ’cause you’re gonna want to see this. Welcome back to “The Cooking Show.” I’m Farideh, and today, we are making…

Cheesy Sausage and Pepper Stromboli – The Cooking Show

Cheesy Sausage and Pepper Stromboli – The Cooking Show

-About that time of day. [ Exhales deeply ] Ahh, that’s so good. It’s a good wine. Keep that handy. Back with “The Cooking Show,” and today, we’re gonna make stromboli. Basically, you’re making a really beautiful dough, fill it…

Homemade Boston Cream Donuts – The Cooking Show

Homemade Boston Cream Donuts – The Cooking Show

-I’m Farideh, and I am over here in the MUNCHIES test kitchen for “The Cooking Show.” Ah, cue applause! Everyone, we have a live studio audience as always, with Virginia and Amanda. So, today, we are making Boston cream doughnuts.…