Watch Epicurious

Epic + culinary + curiosity = Epicurious! This show and interactive Website about everything having to do with good food, is a cornerstone of cooking and lifestyle information broadcasting. With the unique vision and experience of Conde' Nast and Banyan Productions, Epicurious unravels all of the secrets to great dishes, proper etiquette, and predictions for the newest food trends.

epicurious.com
2 Seasons, 51 Episodes
May 4, 2009
Food, Web Originals
Epicurious
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Epicurious Full Episode Guide

  • Epicurious's Around the World in 80 Dishes takes you to Nigeria, with a demonstration of an authentic recipe for Akara (Black-Eyed Pea Fritters with Hot Sauce), prepared by Chef David Kamen of The Culinary Institute of America.

  • The chef/owner of San Francisco's Coi talks about his influences, including time spent in France, and his grandmother's cooking.

  • Epicurious's Around the World in 80 Dishes takes you to Nigeria, with a demonstration of an authentic recipe for Akara (Black-Eyed Pea Fritters with Hot Sauce), prepared by Chef David Kamen of The Culinary Institute of America.

  • In this episode of Epicurious's Emmy Award winning cooking video series, Chef Eve Felder, a South Carolinian and instructor at The Culinary Institute of America, shows how to make Southern fried chicken with country gravy.

  • In this episode of Epicurious's Emmy Award winning cooking video series, Chef Eve Felder, a South Carolinian and instructor at The Culinary Institute of America, shows how to make Southern fried chicken with country gravy.

  • Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare a fruity Pimm's Cup cocktail, a British classic.

  • Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to make a frothy Pisco Sour cocktail.

  • Learn how to cut an avocado, an extremely delicious and versatile fruit.

  • In this video, we'll show you how to check a pineapple for ripeness and expertly cut it up.

  • Things you'll learn in the videos: how to tell when your masa dough is the right consistency; the method for enclosing the masa and turkey filling in banana leaf wrappers; and how to steam the tamales and know when they're finished cooking.

  • Epicurious's Around the World in 80 Dishes takes you to Japan, with a demonstration of authentic Udon Noodles with Chicken, Shellfish, and Vegetables, prepared by Chef Shirley Cheng of The Culinary Institute of America.

  • Mixologist Eben Freeman, of Tailor restaurant in New York City, explains how to select fruit, the best ways to squeeze your own, and why juice is the key to a flavorful drink.

  • Epicurious's Around the World in 80 Dishes takes you to Japan, with a demonstration of authentic Udon Noodles with Chicken, Shellfish, and Vegetables, prepared by Chef Shirley Cheng of The Culinary Institute of America.

  • Epicurious's Around the World in 80 Dishes takes you to Tuscany, Italy, with a demonstration of the hearty and rustic soup Pasta e Fagioli con Salsicce (Pasta and Beans with Sausage) prepared by a Culinary Institute of America chef.

  • Around the World in 80 Dishes takes you to Belgium, with a demonstration of a classic recipe for Moules Marinieres (Mussels Steamed in White Wine) prepared by a Culinary Institute of America chef.

  • Mixologist Eben Freeman, of Tailor restaurant in New York City, discusses how modern progressive cooking techniques (molecular gastronomy) have influenced the cocktail world.

  • Chef Bill Telepan and his daughter, Leah, cook up a tasty picnic for Mother's Day. In this video, they demonstrate how to make the poppy seed layer for their colorful lemon poppy seed bars.

  • Chef Bill Telepan and his daughter, Leah, cook up a tasty picnic for Mother's Day. In this video, they demonstrate how to make the crust for their colorful lemon poppy seed bars.

  • Chef Bill Telepan and his daughter, Leah, cook up a tasty picnic for Mother's Day. In this video, they demonstrate how to make moist, crunchy fried chicken.

  • Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to make a Martinez cocktail, a precursor to the martini.

  • Chef Bill Telepan and his daughter, Leah, cook up a tasty picnic for Mother's Day. In this video, they demonstrate how to make a chilled cucumber-dill soup.

  • Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare a classic Bloody Mary cocktail.

  • Around the World in 80 Dishes takes you to Italy with a demonstration of a classic recipe for Pizza Margherita, prepared by Chef Joseph W. DiPerri of The Culinary Institute of America.

  • Around the World in 80 Dishes takes you to Hungary with a demonstration of a recipe for Veal, Mushroom, and Red Pepper Goulash prepared by a Culinary Institute of America chef.

  • Around the World in 80 Dishes takes you to Hungary with a demonstration of a recipe for Veal, Mushroom, and Red Pepper Goulash prepared by a Culinary Institute of America chef.

  • Environmental lifestyle expert Danny Seo explains why using the dishwasher is more eco-friendly than hand-washing and tells you what to look for when buying detergent.

  • Wylie Dufresne explains food science at his WD-50 restaurant.

  • Around the World in 80 Dishes takes you to Guangdong, China, with a demonstration of this tasty, healthy, and easy Cantonese recipe for Steamed Scallion-Ginger Fish Fillets with Bok Choy.

  • Around the World in 80 Dishes takes you to Malaysia, with a demonstration of a classic recipe for Chicken Curry prepared by a Culinary Institute of America chef.

  • Around the World in 80 Dishes takes you to Malaysia, with a demonstration of a classic recipe for Chicken Curry prepared by a Culinary Institute of America chef.

  • Stand back! We're going to show you how to sharpen your knives properly.

  • Around the World in 80 Dishes takes you to Burgundy, France, with a demonstration of a classic recipe for Coq au Vin prepared by a Culinary Institute of America chef.

  • Will Erin and Claire pass their baking exam? Their graduation is on the line!

  • Wanna see how they make truffles, taffy and liquor cordials? Check out this chocolate and confections smorgasbord.

  • Lighter than the usual cream cheese frosting, this vanilla icing makes a fluffy topping for red velvet cupcakes. Bobbie Lloyd of New York's Magnolia Bakery shows us how to make it.

  • Around the World in 80 Dishes takes you to Peru with a demonstration of a classic recipe for seviche, a popular Latin American dish that can be made with all kinds of seafood.

  • Markos is elected group leader and learns the fundamentals of kitchen management: budgeting, inventory, communication, and what to do with leftover potatoes.

  • Around the World in 80 Dishes takes you to the Chesapeake Bay with a demonstration of a classic recipe for crab cakes, prepared by Chef Bruce Mattel of the Culinary Institute of America.

  • Jared tells his story of cooking as an expression of art, and his love of the science behind cooking.

  • Erin introduces us to her family in Kansas, and tells of her mother's influence on her dream to become a chef.

  • Dylan Lauren walks us through Dylan's Candy Bar in New York City, talks about the inspiration behind the store, and shows us Dylan's candy collection.

  • Dylan Lauren of New York's Dylan's Candy Bar demonstrates how to make a Haunted Gingerbread House for Halloween.

  • Master a classic Mandarin dish when Around the World in 80 Dishes takes you to Beijing, China, for a video demonstration of Moo-Shu Pork, prepared by Chef Shirley Cheng.

  • The chef at San Francisco's Coi shows how to make "pasta" from yuba (tofu skin) in an irresistible spring sauce of peas, fava leaves, and basil.

  • Chef/restaurateur Lidia Bastianich and her granddaughter Julia show us how to dye colorful Easter eggs.

  • Chef/restaurateur Lidia Bastianich shows us how to prepare her succulent roasted lamb shoulder.

  • Chef/restaurateur Lidia Bastianich demonstrates how to trim this unique cut of meat before roasting it.

  • Chef/restaurateur Lidia Bastianich demonstrates how to marinate lamb shoulder in red wine vinegar, herbs, and garlic.

  • Around the World in 80 Dishes takes you to Korea, with a classic recipe for beef bulgogi (marinated sirloin in a lettuce leaf wrap), prepared by a Culinary Institute of America chef.

  • Around the World in 80 Dishes takes you to Korea, with a classic recipe for beef bulgogi (marinated sirloin in a lettuce leaf wrap), prepared by a Culinary Institute of America chef.

  • Around the World in 80 Dishes takes you to Japan with a demonstration of a classic recipe for Beef Teriyaki prepared by a Culinary Institute of America chef.

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