Epicurious

Watch Epicurious

  • 2009
  • 1 Season

Epicurious is a cooking show that focuses on exploring different ways to cook various meals from across the globe. The show is hosted by experienced chefs, who share their techniques and tips for cooking up delicious food in their kitchens. From classic dishes to modern interpretations, Epicurious covers a wide range of cuisines and cooking styles, providing viewers with the inspiration they need to get creative in the kitchen.

Each episode of Epicurious features a different dish, which the host will take you through step by step. Viewers will see every aspect of the cooking process, from the preparation of ingredients to the final presentation of the dish. The show provides a detailed breakdown of each recipe, making it easy for viewers to follow along and recreate the meal in their own kitchens.

One of the standout features of Epicurious is the quality of its production. The show is shot in high-definition, offering viewers a close-up view of the cooking process. The set design is clean, modern and minimalistic, with a focus on showcasing the food and the host's cooking skills. This attention to detail makes it easy to understand each stage of the cooking process, so viewers can learn valuable cooking techniques that they can apply to their own cooking.

Another standout feature of the show is the variety of dishes that are featured. From mouth-watering steaks to spicy curries, there's a dish to suit every palate. The hosts of Epicurious are experienced chefs who are passionate about food, and this passion is evident in the quality of the recipes that they present. Whether you're a seasoned cook or a beginner, you're sure to find something to inspire you in each episode of the show.

In addition to showcasing delicious dishes, Epicurious also provides valuable information about the ingredients that are used in each recipe. The show often takes viewers behind the scenes to meet local farmers, producers and vendors who supply the ingredients used in the show. This provides an insight into the world of food production and allows viewers to learn more about the importance of sourcing high-quality ingredients when cooking.

Epicurious also places a strong emphasis on sustainability and ethical food production. The show encourages viewers to make informed choices about the food they buy and eat, and the impact that this has on the environment. The hosts of the show often discuss issues such as food waste and the importance of supporting local producers, inspiring viewers to be more conscious and mindful when it comes to their food choices.

Overall, Epicurious is an insightful, informative and entertaining cooking show that is sure to inspire viewers to get creative in the kitchen. With its high-quality production, diverse range of dishes and focus on sustainability, the show provides an invaluable resource for anyone interested in cooking and food production. Whether you're a seasoned cook or a beginner, Epicurious is a must-watch show for anyone who loves food.

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Seasons
Nigeria: Akara - Fry Black-Eyed Pea Fritters and Serve
43. Nigeria: Akara - Fry Black-Eyed Pea Fritters and Serve
September 17, 2009
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.
Chef Daniel Patterson: Interview
42. Chef Daniel Patterson: Interview
August 20, 2009
The chef/owner of San Francisco's Coi talks about his influences, including time spent in France, and his grandmother's cooking.
Nigeria: Akara - Make Hot Pepper Sauce for Black-Eyed Pea Fritters
41. Nigeria: Akara - Make Hot Pepper Sauce for Black-Eyed Pea Fritters
September 17, 2009
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.
U.S.A.: Southern Fried Chicken - Make Country Gravy
40. U.S.A.: Southern Fried Chicken - Make Country Gravy
August 31, 2009
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.
U.S.A.: Southern Fried Chicken: Marinate, Batter and Fry Chicken
39. U.S.A.: Southern Fried Chicken: Marinate, Batter and Fry Chicken
August 31, 2009
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.
How to Make a Pimm's Cup Cocktail
38. How to Make a Pimm's Cup Cocktail
July 30, 2009
Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare a fruity Pimm's Cup cocktail, a British classic.
How to Make a Pisco Sour Cocktail
37. How to Make a Pisco Sour Cocktail
July 17, 2009
Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to make a frothy Pisco Sour cocktail.
Cutting an Avocado
36. Cutting an Avocado
June 17, 2009
Learn how to cut an avocado, an extremely delicious and versatile fruit.
Cutting a Pineapple
35. Cutting a Pineapple
June 8, 2009
In this video, we'll show you how to check a pineapple for ripeness and expertly cut it up.
Mexico: Turkey Tamales with Mole Negro
34. Mexico: Turkey Tamales with Mole Negro
July 28, 2009
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.
Japan: Udon Noodles, Cook Clams, Shrimp and Chicken: Finish Dish
33. Japan: Udon Noodles, Cook Clams, Shrimp and Chicken: Finish Dish
July 21, 2009
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.
Cocktails: The Importance of Fresh Juice
32. Cocktails: The Importance of Fresh Juice
May 20, 2009
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.
Japan: Udon Noodles - Make Dashi
31. Japan: Udon Noodles - Make Dashi
July 21, 2009
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.
Italy: Pasta e Fagioli con Salsicce
30. Italy: Pasta e Fagioli con Salsicce
July 15, 2009
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.
Belgium: Moules Marinieres - Make Broth, Steam Mussels
29. Belgium: Moules Marinieres - Make Broth, Steam Mussels
July 7, 2009
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.
On Molecular Gastronomy And Cocktails
28. On Molecular Gastronomy And Cocktails
May 6, 2009
Mixologist Eben Freeman, of Tailor restaurant in New York City, discusses how modern progressive cooking techniques (molecular gastronomy) have influenced the cocktail world.
Bill Telepan's Mother's Day Picnic: Lemon Bars, Step 2
27. Bill Telepan's Mother's Day Picnic: Lemon Bars, Step 2
May 4, 2009
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.
Bill Telepan's Mother's Day Picnic: Lemon Bars, Step 1
26. Bill Telepan's Mother's Day Picnic: Lemon Bars, Step 1
May 4, 2009
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.
Bill Telepan's Mother's Day Picnic: Fried Chicken
25. Bill Telepan's Mother's Day Picnic: Fried Chicken
May 1, 2009
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.
How to Make a Martinez Cocktail
24. How to Make a Martinez Cocktail
May 4, 2009
Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to make a Martinez cocktail, a precursor to the martini.
Bill Telepan's Mother's Day Picnic: Cucumber Soup
23. Bill Telepan's Mother's Day Picnic: Cucumber Soup
 
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.
How to Make a Bloody Mary Cocktail
22. How to Make a Bloody Mary Cocktail
 
Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare a classic Bloody Mary cocktail.
Italy: Pizza Margherita - Make Pizza Dough
21. Italy: Pizza Margherita - Make Pizza Dough
 
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.
Hungary: Veal Goulash - Roast Peppers and Finish Goulash
20. Hungary: Veal Goulash - Roast Peppers and Finish Goulash
 
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.
Hungary: Veal Goulash - Brown Veal and Cook Vegetables
19. Hungary: Veal Goulash - Brown Veal and Cook Vegetables
 
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.
Green Kitchen: Dishwashing Tips
18. Green Kitchen: Dishwashing Tips
April 18, 2009
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.
Week 12: Meet the Masters, Part 2
17. Week 12: Meet the Masters, Part 2
June 10, 2009
Wylie Dufresne explains food science at his WD-50 restaurant.
Guangdong, China: Steamed Fish
16. Guangdong, China: Steamed Fish
 
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.
Malaysia: Chicken Curry: Fry rempah, cook chicken and finish
15. Malaysia: Chicken Curry: Fry rempah, cook chicken and finish
 
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.
Malaysia: Chicken Curry
14. Malaysia: Chicken Curry
 
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.
Knife Sharpening
13. Knife Sharpening
 
Stand back! We're going to show you how to sharpen your knives properly.
France: Coq Au Vin - Cook chicken and vegetables
12. France: Coq Au Vin - Cook chicken and vegetables
 
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.
Week 7: Do or Die!
11. Week 7: Do or Die!
May 4, 2009
Will Erin and Claire pass their baking exam? Their graduation is on the line!
Week 6: How Sweet It Is
10. Week 6: How Sweet It Is
 
Wanna see how they make truffles, taffy and liquor cordials? Check out this chocolate and confections smorgasbord.
Making Creamy Vanilla Icing
9. Making Creamy Vanilla Icing
 
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.
Peru: Seviche of Red Snapper
8. Peru: Seviche of Red Snapper
 
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.
Week 2: The Group Leader
7. Week 2: The Group Leader
 
Markos is elected group leader and learns the fundamentals of kitchen management: budgeting, inventory, communication, and what to do with leftover potatoes.
Maryland, U.S.A.: Crab Cakes
6. Maryland, U.S.A.: Crab Cakes
 
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's Audition Tape
5. Jared's Audition Tape
 
Jared tells his story of cooking as an expression of art, and his love of the science behind cooking.
Erin's Audition Tape
4. Erin's Audition Tape
 
Erin introduces us to her family in Kansas, and tells of her mother's influence on her dream to become a chef.
A Tour of Dylan's Candy Bar
3. A Tour of Dylan's Candy Bar
 
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.
Making a Haunted Gingerbread House
2. Making a Haunted Gingerbread House
 
Dylan Lauren of New York's Dylan's Candy Bar demonstrates how to make a Haunted Gingerbread House for Halloween.
Beijing, China: Moo-Shu Pork
1. Beijing, China: Moo-Shu Pork
 
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.
Description
  • Premiere Date
    May 4, 2009