Epicurious: Food and Drink

By Epicurious.com

What's Epicurious: Food and Drink about?

A wealth of lively, useful original content on every aspect of food and drink brought to you by the most popular food hot spot on the web, Epicurious. Indulge in your passion for food with videos ranging from cooking technique to Celebrity Chef interviews.

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Epicurious: Food and Drink episodes:

08.06.2009
Buying Produce with Daniel Patterson
The chef at San Francisco's Coi gives a tour of the Marin farmers' market and shares his secrets for picking the best ingredients and planning a seasonal menu around them.
07.29.2009
How to Make a Pimm's Cup Cocktail
Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare a fruity Pimm's Cup cocktail, a British classic.
07.15.2009
How to Make a Pisco Sour Cocktail
Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to make a frothy Pisco Sour cocktail
06.15.2009
How to Make Sangria
Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare Sangria.
06.01.2009
Govind Armstrong Interview
Govind Armstrong, executive chef and partner of Table 8 in Los Angeles, South Beach, and New York, discusses his career as a chef, including catering his mother's parties when he was a preteen and working with the legendary Wolfgang Puck.
05.18.2009
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.
05.11.2009
Bill Telepan's Mother's Day Picnic: Lemon Bars, Step 3
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 lemon curd for their colorful lemonpoppy seed bars.
05.04.2009
Bill Telepan's Mother's Day Picnic: Lemon Bars, Step 4
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 lemonpoppy seed bars.
04.27.2009
Bill Telepan's Mother's Day Picnic: Lemon Bars, Step 1
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 lemonpoppy seed bars.
04.20.2009
Bill Telepan's Mother's Day Picnic: Lemon Bars, Step 2
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 lemonpoppy seed bars.
04.17.2009
How to Make a Blood and Sand Cocktail
Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to make a Blood and Sand cocktail combining whiskey, vermouth, brandy, and orange juice.
04.17.2009
Green Kitchen: Coffeemaker, Sponges, and Garbage Disposal
Environmental lifestyle expert Danny Seo shares easy, eco-friendly ways to clean your coffeemaker, sponges, and garbage disposal.
04.16.2009
Green Kitchen: Choosing paint
Environmental lifestyle expert Danny Seo talks about eco-friendly paint.
04.16.2009
Green Kitchen: Choosing and Cleaning Your Countertops
Environmental lifestyle expert Danny Seo talks about eco-friendly kitchen countertops, and shows you an easy, green way to clean them..
04.13.2009
Green Kitchen: Dishwashing Tips
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.
04.13.2009
Green Kitchen: Maximizing Your Fridge and Freezer
Environmental lifestyle expert Danny Seo offers simple tips for making your refrigerator and freezer efficient and eco-friendly.
04.10.2009
Serving Roasted Lamb Shoulder
Chef/restaurateur Lidia Bastianich shows us how to plate and serve her roasted lamb shoulder.
04.10.2009
Making Easter Bread
Chef/restaurateur Lidia Bastianich and her granddaughter Julia make traditional Italian Easter bread dolls—and Lidia's mom Erminia and grandson Lorenzo show up for a taste.
04.10.2009
Making a Sauce for Lamb Shoulder
Chef/restaurateur Lidia Bastianich makes a simple sauce for her roasted lamb shoulder, using the vegetables cooked alongside the lamb.
04.10.2009
Roasting Lamb Shoulder
Chef/restaurateur Lidia Bastianich shows us how to prepare her succulent roasted lamb shoulder.
04.03.2009
Marinating Lamb Shoulder
Chef/restaurateur Lidia Bastianich demonstrates how to marinate lamb shoulder in red wine vinegar, herbs, and garlic.
04.01.2009
Trimming Lamb Shoulder
Chef/restaurateur Lidia Bastianich demonstrates how to trim this unique cut of meat before roasting it.
04.01.2009
Dyeing Easter Eggs
Chef/restaurateur Lidia Bastianich and her granddaughter Julia show us how to dye colorful Easter eggs.
03.26.2009
Making Matzoh Balls
Chef/restaurateur Suzanne Tracht shows us her technique for making light, delicious matzoh balls.
03.18.2009
Making Lemongrass Consomme
Chef/restaurateur Suzanne Tracht prepares a flavorful lemongrass consomme to be served with matzoh balls.
03.11.2009
An Interview with the Women of Hell's Kitchen
The Red Team from Hell's Kitchen, Season 5, discuss their best and worst days-and do their imitations of Chef Gordon Ramsay
02.13.2009
Creating Romance on Valentine's Day
Gerry Hayden and Claudia Fleming talk about creating a special Valentine's Day menu and how to make the night romantic.
02.13.2009
Decorating Cupcakes
Bobbie Lloyd of New York's Magnolia Bakery demonstrates her foolproof technique for icing and decorating red velvet cupcakes.
02.11.2009
Chocolate Passion-fruit Sauce
Gerry Hayden and Claudia Fleming demonstrate how to make the chocolate passion-fruit sauce for their romantic Valentine's Day menu.
02.11.2009
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.
02.09.2009
Valentine's Day: Almond Cakes
Gerry Hayden and Claudia Fleming demonstrate how to make the almond cakes for their romantic Valentine's Day menu.
02.09.2009
Valentine's Day: Making Red Velvet Cupcakes
Bobbie Lloyd of New York's Magnolia Bakery demonstrates how to make delicious red velvet cupcakes for Valentine's Day.
01.29.2009
Valentine's Day: Making Salad and Plating Lamb
Gerry Hayden and Claudia Fleming demonstrate how to make the arugula, avocado, and blood orange salad for their romantic Valentine's Day menu.
01.29.2009
Valentine's Day: Rack of Lamb for Two
Gerry Hayden and Claudia Fleming demonstrate how to make their Valentine's Day spice-coated rack of lamb for two.
01.22.2009
Valentine's Day: Topping and Baking Flatbread
Gerry Hayden and Claudia Fleming demonstrate how to make the topping and bake the flatbread for their romantic Valentine's Day menu.
01.22.2009
Valentine's Day: Flatbread Dough
Gerry Hayden and Claudia Fleming demonstrate how to make the flatbread dough for their romantic Valentine's Day menu.
12.15.2008
Making Cannoli Dough
Mario Batali demonstrates how to make the dough for chocolate chip-orange cannoli, a dessert that's part of his Italian Christmas Eve Feast of the Seven Fishes menu.
12.15.2008
Making Linguine with Clams
Mario Batali demonstrates his recipe for linguine with clams, a traditional part of the Italian Christmas Eve Feast of the Seven Fishes.
12.15.2008
Making Baccala a la Vesuviana
Mario Batali demonstrates his recipe for baccala alla Vesuviana (salt cod with tomatoes and capers), a traditional part of the Italian Christmas Eve Feast of the Seven Fishes.
12.15.2008
Forming and Frying Cannoli Shells
Mario Batali demonstrates how to form and fry the shells for chocolate chip-orange cannoli, a dessert that's part of his Italian Christmas Eve Feast of the Seven Fishes menu.
12.15.2008
About the Feast of the Seven Fishes
Mario Batali talks about the traditional Italian Christmas Eve meal, the Feast of the Seven Fishes, and reminisces about celebrating it with his family.
12.15.2008
Filling Cannoli
Mario Batali demonstrates how to fill the shells of his chocolate chip-orange cannoli, a dessert that's part of his Italian Christmas Eve Feast of the Seven Fishes menu.
09.07.2008
How to Make a Daiquiri Cocktail
Mixologist Eben Freeman, of Tailor Restaurant in New York City, demonstrates how to prepare a variation on the classic Daiquiri cocktail.
08.28.2008
How to Make a Mojito Cocktail
Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare a variation on the classic Cuban cocktail, the Mojito.
08.22.2008
How to Make a Mint Julep Cocktail
Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare a variation on the classic Mint Julep cocktail.
08.15.2008
How to Make a Margarita Cocktail
Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare a variation on the classic Margarita cocktail.
07.30.2008
Key Bottles to Stock a Home Bar
Mixologist Eben Freeman, of Tailor restaurant in New York City, identifies the bottles every bar must stock: vodka, gin, tequila, rum, bourbon, and more.
07.22.2008
Barware 101: The Tools of the Trade
Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates bartenders' essential equipment.
07.21.2008
Making Vegan Pancakes with Berries
Moby prepares his favorite vegan pancakes with berries, gives tips on vegan cooking, and shows how to make delicious and nutritious dishes that appeal to everyone.
07.21.2008
A Tour of Moby's Kitchen
Moby shows us around his simple light-filled kitchen, gives tips for personalizing a small space, and describes how he keeps things fresh and flavorful without using animal products.

What's Epicurious: Food and Drink about?

Download our free app to listen on your phone

Epicurious: Food and Drink episodes:

Buying Produce with Daniel Patterson

How to Make a Pimm's Cup Cocktail

How to Make a Pisco Sour Cocktail

How to Make Sangria

Govind Armstrong Interview

Bill Telepan's Mother's Day Picnic: Cucumber Soup

Bill Telepan's Mother's Day Picnic: Lemon Bars, Step 3

Bill Telepan's Mother's Day Picnic: Lemon Bars, Step 4

Bill Telepan's Mother's Day Picnic: Lemon Bars, Step 1

Bill Telepan's Mother's Day Picnic: Lemon Bars, Step 2

How to Make a Blood and Sand Cocktail

Green Kitchen: Coffeemaker, Sponges, and Garbage Disposal

Green Kitchen: Choosing paint

Green Kitchen: Choosing and Cleaning Your Countertops

Green Kitchen: Dishwashing Tips

Green Kitchen: Maximizing Your Fridge and Freezer

Serving Roasted Lamb Shoulder

Making Easter Bread

Making a Sauce for Lamb Shoulder

Roasting Lamb Shoulder

Marinating Lamb Shoulder

Trimming Lamb Shoulder

Dyeing Easter Eggs

Making Matzoh Balls

Making Lemongrass Consomme

An Interview with the Women of Hell's Kitchen

Creating Romance on Valentine's Day

Decorating Cupcakes

Chocolate Passion-fruit Sauce

Making Creamy Vanilla Icing

Valentine's Day: Almond Cakes

Valentine's Day: Making Red Velvet Cupcakes

Valentine's Day: Making Salad and Plating Lamb

Valentine's Day: Rack of Lamb for Two

Valentine's Day: Topping and Baking Flatbread

Valentine's Day: Flatbread Dough

Making Cannoli Dough

Making Linguine with Clams

Making Baccala a la Vesuviana

Forming and Frying Cannoli Shells

About the Feast of the Seven Fishes

Filling Cannoli

How to Make a Daiquiri Cocktail

How to Make a Mojito Cocktail

How to Make a Mint Julep Cocktail

How to Make a Margarita Cocktail

Key Bottles to Stock a Home Bar

Barware 101: The Tools of the Trade

Making Vegan Pancakes with Berries

A Tour of Moby's Kitchen