The Spicy Food Lovers’ Cookbook: Fiery, No-Fuss Meals

Ebook

Simple Food, Big Flavor: Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours

Ebook

Make it Spicy: More Than 50 Recipes That Pack a Punch

Ebook

The New James Beard

Ebook

A Beautiful Bowl of Soup: The Best Vegetarian Recipes

Ebook

Flavorize: Great Marinades, Injections, Brines, Rubs, and Glazes

Ebook

Southern Appetizers: 60 Delectables for Gracious Get-Togethers

Ebook

Cooking for Friends

Ebook

Tortillas to the Rescue: Scrumptious Snacks, Mouth-Watering Meals and Delicious Desserts—All Made with the Amazing Tortilla

Ebook

Salsas and Tacos

Ebook

Short Order Dad: One Guy?s Guide to Making Food Fun and Hassle-Free

Ebook

The I Don't Know How to Cook Book Mexican: 300 Everyday Easy Mexican Recipes--That Anyone Can Make at Home!

Ebook

Ciao Italia Five-Ingredient Favorites: Quick and Delicious Recipes from an Italian Kitchen

Ebook

Dinner in Minutes: Memorable Meals for Busy Cooks

Ebook

Mastering the Art of Southern Cooking

Ebook

Taste of Home Farm to Table Cookbook: 279 Recipes that Make the Most of the Season's Freshest Foods – All Year Long!

Ebook

Field Peas to Foie Gras: Southern Recipes with a French Accent

Ebook

Good Housekeeping Super Salads: 70 Fresh and Simple Recipes

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Gale Gand's Lunch!

Ebook

The Good Stuff Cookbook: Burgers, Fries, Shakes, Wedges, and More

Ebook

Wicked Good Barbecue: Fearless Recipes from Two Damn Yankees Who Won the Biggest, Baddest BBQ Competition in the World

Ebook

Los Angeles Street Food: A History from Tamaleros to Taco Trucks

Ebook

The Essential New York Times Grilling Cookbook: More Than 100 Years of Sizzling Food Writing and Recipes

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Authentic Mexican: Regional Cooking from the Heart of Mexico

Ebook

The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection

Ebook

The Hot Sauce Cookbook: Hot Chili Eggs, Buffalo Wings, Sriracha Shrimp, Harissa Shawarma, and More!

Ebook

Chili Madness: A Passionate Cookbook by Jane Butel

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Homemade Sauces, Rubs, and Marinades: 35 Savory Recipes to Try for Your Barbecue Party: Grill & Condiments

Ebook

Hack Your Cupboard: Make Great Food with What You've Got

Ebook

Canal House Cooking Volumes 1–3: Summer, Fall & Holiday, and Winter & Spring

Ebook

Delicious Memories: Recipes and Stories from the Chef Boyardee Family

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Mediterranean Diet: A Complete Guide: 50 Quick and Easy Low Calorie High Protein Mediterranean Diet Recipes for Weight Loss

Ebook

The Ultimate Mediterranean Cookbook Over 100 Delicious Recipes and Mediterranean Meal Plan

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The Complete Medicinal Herbal: A Practical Guide to the Healing Properties of Herbs

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Dr. Sebi Food and Herbs List: Potent Dr. Sebi’s Food List and Herbs You Should eat to Cleanse and Revitalize Your Body by Following dr. Sebi’s Alkaline Diet

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Quick Start Guide to Carnivory + 21 Day Carnivore Diet Meal Plan

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The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelong Health

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The Unofficial Disney Parks Cookbook: From Delicious Dole Whip to Tasty Mickey Pretzels, 100 Magical Disney-Inspired Recipes

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The Everything Macro Diet Cookbook: 300 Satisfying Recipes for Shedding Pounds and Gaining Lean Muscle

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The Carnivore Code Cookbook: Reclaim Your Health, Strength, and Vitality with 100+ Delicious Recipes

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Taste of Home 201 Recipes You'll Make Forever: Classic Recipes for Today's Home Cooks

Ebook

Native American Herbalist's Bible - 10 Books in 1: Create Your Green Paradise of Medicinal Plants and Herbal Remedies to Unleash Your Vitality: Herbal Apotecary Collection

Ebook

Cooking at Home: More Than 1,000 Classic and Modern Recipes for Every Meal of the Day

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Mediterranean Diet: 70 Easy, Healthy Recipes

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Eat Plants, B*tch: 91 Vegan Recipes That Will Blow Your Meat-Loving Mind

Ebook

From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen

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Taste of Home Instant Pot Cookbook: Savor 111 Must-have Recipes Made Easy in the Instant Pot

Ebook

Korean Home Cooking: Classic and Modern Recipes

Ebook

Summary of Dr. Kellyann's Bone Broth Diet: by Dr. Kellyann Petrucci - Lose Up to 15 Pounds, 4 Inches - -and Your Wrinkles! - - in Just 21 Days - A Comprehensive Summary

Ebook

Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight's Dinner into Tomorrow's Feast

Ebook

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Ebook

Everyday Slow Cooking: Modern Recipes for Delicious Meals

Ebook

Foraging for Survival: Edible Wild Plants of North America

Ebook

The Instant Pot® Meals in a Jar Cookbook: 50 Pre-Portioned, Perfectly Seasoned Pressure Cooker Recipes

Ebook

The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes

Ebook

The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes

Ebook

Ratio: The Simple Codes Behind the Craft of Everyday Cooking

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Small Apartment Hacks: 101 Ingenious DIY Solutions for Living, Organizing and Entertaining

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Homegrown & Handmade: A Practical Guide to More Self-Reliant Living

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Intermittent Fasting for Women: Beginners Guide to Learn Burn Fat in 30 Days or less for Permanent Weight Loss in Simple, Healthy and Easy Scientific Way, Eat More and Lose Weight With Ketogenic Diet

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On Food and Cooking: The Science and Lore of the Kitchen

Podcast episode

SCS 054 | Large Party Entertaining, Creative Flavor Structures, & Learning Food Science - Your Cooking Questions Answered: You can call the show and leave a voicemail: 775-204-8389 In this episode, more listener questions and voicemails answered. Some sample questions include: Crispy Skin question from Philip "OK, it’s time to squash this once and for all one way or the...

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Episode 26: Leandra Medine: Leandra Medine of Man Repeller chats about eating…

Podcast episode

Brisket: Chef Burt Bakman & Westholme Wagu: Chef Burt Bakman opened Slab BBQ in 2018 after years and years of perfecting the craft of smoked meats. On a trip to Texas, Chef Bakman, a real estate agent at the time, was inspired by the barbeque scene and, over the next several years, decided to...

Podcast episode

154: The Woks of Life

Podcast episode

Patrick Charbonneau, Jeffrey Pilcher, and Kelsey Kilgore on the Mexican Roots of an American Candy: This episode brings together physical chemistry, history, and food studies in search of the origins of a colonial Mexican fudge. In conversation with Gastronomica’s Jaclyn Rohel, Patrick Charbonneau, Jeffrey Pilcher, and Kelsey Kilgore discuss their unique collaboration and share the story of how they re-created the dish in the teaching kitchen of the University of Toronto’s Culinaria Research Centre. Drawing on manuscripts and published cookbooks from the 18th to 20th centuries, in combination with hands-on culinary experimentation, they trace the recipe to Mexican vernacular traditions of candy making.

Podcast episode

Episode 12: Flatter, Better, Faster, Stronger: Flatbreads and quick breads may seem like strange oven-fellows, but hear us out. In the Venn Diagram of bread baking, they both fall in the overlap of “speed” and “differently leavened.” So we're firing up the tonir, the tandoor, the griddle, the bastible, the wok, and even a rock, to travel around the world through bread.

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Jet Tila on Technique, Pad Thai, and His Grandmother's Soup

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Episode 335: Dining at Downton Abbey: Fans of the TV series "Downton Abbey" are excitedly awaiting the premiere of the movie on Friday of this week. And coinciding with the movie's release is the publication of "The Official Downtown Abbey Cookbook," by Annie Gray, one of Britain's leading food historians who joins Linda on today's episode. Dr. Gray researched recipes from historical sources for the meals seen on the show and includes notes on the ingredients and customs of the time. She gives a warm and fascinating insight into the background of the dishes that were popular between 1912 and 1926, when Downton Abbey is set – a period of tremendous change and conflict, as well as culinary development, which makes the book a truly useful work of culinary history.

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Masterclass Part 2 - Steaks, pizza, crispy chicken, porchetta and smoking foods with David Jones from the Manna From Devon Wood Fired Oven Cooking School.

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Samin Nosrat: My life in five dishes: The Netflix star and best-selling author rising to the top of the culinary world

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The Korean Sauce Everyone Should Know | Eric Kim: Kristen chats with New York Times staff writer, Eric Kim on his forthcoming memoir and cookbook, Korean American: Food That Tastes Like Home. Eric shares how a stand mixer inspired his love of baking and cooking at a young age, how he grappled with identity in the kitchen, and how his family -- especially his mom, helped to inspire his sticky-sweet, snackable crispy chickpeas with a classic Korean sauce.

Podcast episode

Mediterranean Sauce-Making for American Kitchens: Across the Mediterranean, one of the great gifts of the olive oil kitchen is a whole collection of sauces—including dips and spreads—that always include olive oil with ingredients ranging from nuts and seeds to spices, herbs, and other aromatics. Learn a...

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Yotam Ottolenghi

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SCS 073 | Greek Salad Challenge, Dissecting A Dish's Flavor Structure, & Searing Scallops: In this episode, I lay out the "Greek Salad Challenge" as a homework assignment. The purpose of this challenge is to drill knife skills, and work on creating baseline seasonings through balancing fat, acid and salt. We then carry this concept over...

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Sohla El-Waylly’s Crisp & Juicy Herb Roasted Turkey and Honey-Thyme Gravy: Learn how to make Thanksgiving turkey and gravy from chef Sohla El-Waylly. See recipes for Crisp & Juicy Herb Roasted Turkey and Honey-Thyme Gravy.

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MSG, Korean Food, and Cultural Appropriation | The Dave Chang Show

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Samin Nosrat: Salt. Fat. Acid. Heat. Life!

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Ep 62'ish: Don't Even Stress About It Bread: We are back to baking! But in times like these, it's nice to have a go-to recipe that is guaranteed to be fantastic AND also fit with YOUR schedule. That's the goal, anyways. Email the sisters at NOTE: Figured out the audio--the next episode will not...

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SCS 035 | Sous Vide Cooking - The Good, The Bad & The Ugly: An introduction on how to cook sous vide!

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15: Will Write for Food with Dianne Jacob: Molly and Kate chat all things food writing with Dianne Jacob, freelance writing coach, editor and the author of "Will Write for Food". Dianne shares her career trajectory and insights into crafting the four editions of her book throughout an ever evolving food media landscape. She believes the craft of writing is foundational and tells us why some bloggers are scared of her, the importance of voice and her favorite writing exercise.

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Chef Yotam Ottolenghi: on making the world love vegetables, how his style of cooking has changed, and his work with Amos Trust (S8/Ep.03)

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Five Favorites of Fall: Leave me voice mail feedback at: 971-208-5493 Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com Full show notes at: http://kitchencounterpodcast.com/5 Today we’re talking fall...

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LH 109: Fermenting Mild to Spicy Hot Condiments: In this week's episode, host Theresa Loe interviews Kirsten Shockey about her new book: Fiery Ferments. But don't let the name fool you!  Not all the recipes are super hot! This book teaches you how to make fermented foods that just have a little...

Podcast episode

139. Can Healthy Cooking Be a Metaphor for Life? with A Couple Cooks: Hey! I’m in Italy right now ringing in my 30th birthday by eating all the pizza and allll the pasta, so I wanted to re-air this charming chat with a couple whose love affair with cooking healthy food was sparked by a love affair with Italy! So Sonja...

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If you want to learn how to cook/bake/make _______ – S2, E45: In this final episode of Season 2, we're going to talk about learning to cook, bake, and make all sorts of things. Listen in! Listen to the Podcast: Right click here and save-as to download this episode to your computer.

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165: How to Enjoy Eating Every Day and Love the Results: ~The Simple Sophisticate, episode #165 ~Subscribe to The Simple Sophisticate: iTunes | Stitcher | iHeartRadio "Right food, right place, right time. It is my belief . . . that this is the best recipe of all. A crab...

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Ep 20 Canning for Charcuterie

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68: From Freezer to Cooker: Rachel Tiemeyer: Healthy family meals for the Instant Pot and Slow cooker

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16: Warmth on a Plate: Celebrating the Joy of Comfort Foods

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Stop Apologizing For How You Cook