In this episode of I've Been Cooking, we explore the decadent world of Knefeh, a beloved Levantine dessert that’s crisp on the outside, creamy on the inside, and soaked in a floral, syrupy glaze. Often enjoyed warm for breakfast or as a celebratory dessert, Knefeh brings together textures and flavors that feel luxurious with every bite. Join us as we break down the semolina crust, creamy cheese filling, and the secret to nailing the perfect syrup with rose and orange blossom water.

• The origin of Knefeh and its cultural significance across the Levant
• How to achieve the perfect balance of textures—crispy crust, silky filling, and just the right amount of syrup
• Tips on substitutions, crust crispiness, and how to avoid common pitfalls

Want to try it at home? Read the full recipe here and recreate this iconic Middle Eastern dessert in your own kitchen.

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In this episode of I've Been Cooking, we’re serving up a bold fusion that brings two comfort food icons together—Mexican Pizza Empanadas. These handheld wonders combine the flaky goodness of a traditional empanada with the saucy, cheesy flavors of a classic pizza. Stuffed with melty mozzarella, spicy pepperoni, jalapeños, and tangy pizza sauce, it’s a mashup you didn’t know you needed—but will absolutely crave.

What You'll Learn in This Episode:

• The origins of empanadas and how they've evolved across cultures
• How to assemble and bake empanadas that stay sealed and come out perfectly crisp
• Tips for adding heat, customizing fillings, and turning these into the ultimate party snack or weeknight dinner

Ready to try it? Read the full recipe on our blog here. You can also browse more recipes here

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In this episode of I've Been Cooking, we bring the magic of the holiday season to your kitchen with Classic American Gingerbread Cookies. These spiced, soft-yet-crispy cookies are steeped in rich history and have been a festive favorite for generations. Whether you’re baking for family, decorating with kids, or gifting to friends, these cookies are sure to spread holiday cheer.

Want to bake along? Check out the full recipe on our blog here. Explore more recipes here or browse additional articles here.

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In this episode of I've Been Cooking, we’re reimagining a beloved Canadian comfort food with a delicious twist: Maple Cream Poutine. Combining the crispy goodness of french fries, the gooey richness of cheese curds, and the deep flavor of gravy, this version takes it up a notch with a sweet maple cream sauce. Inspired by the culinary traditions of Quebec, this dish is the perfect balance of sweet and savory indulgence.

What You'll Learn in This Episode:

• The rich history of poutine and how it became a symbol of Canadian cuisine
• Step-by-step instructions for crafting a luscious maple cream sauce
• Tips for assembling the perfect poutine, ensuring every bite is loaded with flavor

Want to make this dish? Check out the full recipe on our website here. Explore more recipes here or browse additional articles here.

Stay Connected with Us:

If you enjoyed this episode, subscribe, leave a review, and share it with friends who love exploring new flavors! Follow us on social media and share your Maple Cream Poutine creations:

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In this episode of I've Been Cooking, we take you to the heart of the Middle East with Zaatar Mana'eesh, a traditional flatbread topped with fragrant zaatar and olive oil. Often called "Middle Eastern pizza," Mana'eesh is a breakfast staple across Lebanon, Syria, Jordan, and Palestine. Learn how to master this beloved dish with its rich history and tangy, herbaceous flavors.

Hungry for more? Read the full recipe on our website here. Discover more recipes here or browse additional articles here.

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In this episode of I've Been Cooking, we dive into the world of gourmet Chinese cuisine with a show-stopping recipe: Jinhua Truffle Dumplings. Combining the smoky richness of Jinhua ham and the earthy luxury of truffles, these dumplings are a perfect harmony of flavor and sophistication. Originating in Zhejiang, China, this dish is where traditional craftsmanship meets modern indulgence.

• The unique curing process of Jinhua ham and why it’s a staple in gourmet Chinese cuisine
• How to perfectly balance the richness of truffles with tender ground pork for the ultimate filling
• Techniques for pleating dumplings and mastering multiple cooking methods: boiling, steaming, and pan-frying

Whether you're a dumpling enthusiast or looking to impress guests at your next gathering, this episode will guide you through every step of creating these luxurious treats.

Ready to try this recipe? Read the full details on our blog here. Explore more recipes here or browse additional articles here.

If you enjoyed this episode, don’t forget to subscribe, leave a review, and share it with friends who love culinary adventures! Follow us on social media and share your Jinhua Truffle Dumpling creations:

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In this episode of I've Been Cooking, we journey into the unique world of Vietnamese-French fusion cuisine. Join us as we explore the delicate art of blending two beloved culinary traditions, guided by sous chef and culinary writer Isabella Nguyen. With her background in both Hanoi’s vibrant street food and Parisian haute cuisine, Isabella shares her insights into balancing bold flavors and contrasting textures to create dishes that celebrate both cultures.

Whether you're a fan of pho, banh mi, or are just looking to add some French flair to your Vietnamese favorites, this episode has something for everyone.

Read Isabella’s full article on fusion cooking here for more inspiration.

If you enjoyed this episode, please subscribe, leave a review, and share it with friends who love cooking! Follow us on social media, and explore more delicious recipes and culinary tips here:

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In this episode of I've Been Cooking, we explore the fusion of traditional flavors and modern health trends with Plant-Based Dumplings. Join us as we dive into the history of dumplings across cultures and discover how plant-based ingredients like tofu, mushrooms, and sweet potatoes are transforming this classic dish into a nutritious, sustainable favorite.

• The cultural history of dumplings and their roots in celebrations
• Health benefits of plant-based dumplings, including fewer calories and more fiber
• Flavor-boosting tips for plant-based fillings using spices and whole ingredients

Whether you're a dumpling lover or new to plant-based eating, this episode offers a delicious way to explore healthy, flavorful cuisine!

If you enjoyed this episode, please subscribe, leave a review, and share it with friends interested in plant-based recipes! Follow us on social media and share your plant-based dumpling creations:

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In this episode of I've Been Cooking, we dive into the heart of Louisiana with a dish that packs a punch: Fiery Cajun Gumbo. Known for its bold spices, hearty ingredients, and rich cultural history, gumbo is a staple of Cajun cuisine. Our host takes you through each step of this classic, from creating the perfect roux to adding the signature “holy trinity” of Cajun cooking.

• The fascinating history and cultural significance of gumbo in Louisiana
• Step-by-step guidance on making a flawless, dark roux for maximum flavor
• Tips for balancing the heat and serving gumbo with authentic Cajun sides

Join us as we explore the flavors of the Bayou, making it easy for you to recreate this fiery favorite at home!

If you enjoyed this episode, please subscribe, leave a review, and share it with friends who love spicy Southern cuisine! Follow us on social media and share your Fiery Cajun Gumbo creations:

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In this episode of I've Been Cooking, we take you to the British seaside with the ultimate Fish and Chips experience. Known for its golden, crispy batter and thick-cut chips, this iconic British dish has been a comfort food staple for over a century. Learn the secrets to creating perfectly crispy fish and deliciously fluffy chips that bring the taste of Britain right to your table.

• The rich history and cultural significance of Fish and Chips in British cuisine
• Step-by-step guidance on achieving the perfect batter and crisp texture
• Tips for serving Fish and Chips with traditional sides like mushy peas and malt vinegar

Join us as we explore the flavors of the UK, making it easy for you to recreate this classic dish at home!

If you enjoyed this episode, please subscribe, leave a review, and share it with friends who love British food! Follow us on social media and share your Fish and Chips creations:

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Thanks for tuning in, and happy cooking!