View our Food Channel Photo Tour and learn how to pour a “Black & Tan” that a Dublin bartender would be proud of. It’s a festive beverage, ideal for a St. Patrick’s Day toast.
Erica, our intern from the Culinary Institute of America, shows how to make mini polenta shells, ideal for making party appetizers with your choice of fillings.
Chef Dennis Pitchford demonstrates step-by-step how to prepare Chicken Tagine, a Moroccan stew often served during the Passover festival.
Chef Gail Cunningham shows you step-by-step how to make Guinness Beer Battered Onion Rings—just in time for the Super Bowl…and St. Pat’s Day is not too far off.
Making beautiful, heart-shaped iced cookies for Valentine’s Day doesn’t have to be hard.
Erica, our Food Channel intern from the Culinary Institute of America, shows you how to build a bountiful “Club Chicken Pizza.”
Erica, our intern from the Culinary Institute of America shows you step-by-step how to make your own chocolate candy! Everyone will love these incredible indulgent truffles.
Chef Dennis Pitchford takes you on a step-by-step photo tour, demonstrating how to make Pyllo-Wrapped Goat Cheese—one of our featured New Year’s appetizers.
Food Channel Chef Dennis Pitchford shows you how to make tasty Risotto Balls, a wonderful appetizer, perfect for your holiday party.
Erica, our Food Channel intern from the Culinary Institute of America, demonstrates an easy way to make cute little tartlets that are perfect for filling with chocolate ganache or many other fillings. These are great for holiday parties.
