The Great British Baking Show returns June 16 at 9:00 pm with a fourth season. If the thought of delicious bakes from the twelve new contestants has you salivating, try some recipes from Mary, Paul, and contestants from previous seasons.
Season 4 of The Great British Baking Show begins airing on PBS on Friday, June 16. There's a fresh batch of bakers - an aerospace engineer, a garden designer - ready to take on the challenges of Mary and Paul. Meet them all here!
On Friday, May 26 at 10:00 pm, enjoy an American Masters film about Alice Waters, preceded by the premiere of Jacques Pépin: The Art of Craft at 9:00 pm. Try some of Waters's fresh, ingredient-focused recipes here.
In a 1978 interview with WTTW's John Callaway, Julia Child discusses food snobs, nutrition freaks, and children in the kitchen. "My point is to make cooking easy for people so that they can enjoy it and do it, rather than making it a kind of art for the 'we happy few,'" she says.
The American Masters documentary James Beard: America's First Foodie explores the life of one of the most important figures in America's culinary revolution. A James Beard Award winner and nominee share Beard's influence on them and their favorite Beard recipe.
Enjoy recipes and witty quotes from James Beard: a pioneer of American cuisine and farm-to-table cooking, an influential teacher and cookbook author, the host of the first nationally televised cooking show, and a jovial, insatiable gourmand.
In honor of National Chocolate Chip day, bake up some GIant Chocolate Chip Cookies from Martha Stewart's Everyday Food, and learn the entertaining history behind the invention of chocolate chips (and the chocolate chip cookie).
The James Beard Awards, held last night in Chicago, are often called the Oscars of Food. If you're one of the acclaimed chefs serving food at the gala, what do you serve? We talked to three of the exceptional chefs at the gala while they prepared their dishes.
When Rick and Deann Bayless opened their regional Mexican restaurant, they shared a wall with a bar called the Rendezvous -- for a reason -- and a ceiling with rent-by-the-hour flophouses. 30 years later, it's a staple of Chicago's culinary scene.