Watch A Conversation With Anthony Bourdain And His Television Producers

TV host talks challenges of filming “Parts Unknown”
May 1, 2015 2:30 pm

Last night, Anthony Bourdain sat down with some of his Parts Unknown producers for a talk moderated by film critic and radio host Elvis Mitchell, held at the Paley Center in New York. In the lively conversation, Bourdain discusses the challenges of filming his CNN show around the world, details some of the secrets behind his long-running success and gives a taste of his soon-to-air adventures. Clips are also shown from the show’s upcoming season.

This Is How You Make Pasta From Scratch

It’s simple, inexpensive and delicious
May 1, 2015 11:00 am

Ever had fresh pasta? If so, we’ll bet you agree with us that its firm, toothsome bites and rich, eggy flavors are pretty much irresistible. It turns out that making fresh pasta at home is not only inexpensive but also quite simple.

Watch This Doughnut Float Above Earth’s Atmosphere

The world’s very first pastrynaut. Astronut?
Apr 28, 2015 2:00 pm

Check out the beauty of a strawberry-frosted sprinkled doughnut toughing it out in the zero-gravity, zero-oxygen environment of outer space and lament the fact that we still need to be heavily trained, prepped, crammed into pressurized suits and rocketed out. We wish we were doughnuts. 

What’s The Deal With Pressure Cookers?

Turn to this device when you’re in a time crunch
Apr 24, 2015 10:00 am

Looking to create a tender braise or a flavor-packed stock but short on time? Meet the pressure cooker! Once lauded as beacons of culinary convenience, pressure cookers fell out of favor as prepackaged foods began filling grocery stores and frozen, microwavable meals became commonplace in homes across the U.S. And that’s a shame. Here’s a primer.

Here’s A Video Of How To Roast And Peel Poblano Peppers

You’re going to need peppers and an open flame
Apr 22, 2015 11:00 am

This kitchen technique is both simple and fun. You’re going to scorch some peppers till they’re really charred and blistered and blackened, then slide the skins off to reveal the delicious, smoky, tender flesh beneath. It’s time to learn how to roast poblanos on the stove. Any stem flare-ups can be extinguished with a little dexterous tong action, as you’ll see in the video. You’re safe. Everything’s safe. Especially dinner. 


Hey! A Friday Morning Mustard Breakup Meltdown!

Heinz condiments handle serious relationship drama
Apr 17, 2015 11:00 am

Everyone loves Heinz ketchup, but unfortunately it can only be one lucky girl in a mustard costume’s boyfriend. Breaking up is hard to do, particularly when faced with the prospect of your ex moving on with a better version of yourself. So, understandably, one scorned yellow bottle is having herself a total guitar-smashing freakout, and the world watches, entertained, hot dog in hand.

Learn How To Chop A Jalapeño Without Burning Your Hands

Rounds, half-moons, matchsticks: no burn whatsoever
Apr 17, 2015 10:00 am

Buy jalapeños at the supermarket or grow them in your garden, and use them often. Whether you’re whipping up Mexican food, spicing up your cocktails or just adding a little crunchy heat to your breakfast tacos, you’ll need to know how to get from whole pepper to “something you can work with.” The thing is, popping one of these open involves both knife skills and caution, two things we’re helping you master in this simple technique video. 

How Do You Create Latte Art At Home?

Don’t expect to succeed your first time. Or fifth.
Apr 17, 2015 9:00 am

Making latte art is hard. There, we said it. The beauty of the finished product, however, just might be worth the hard work involved to master it. Think of the last time you walked out of your local coffee shop with a freshly poured latte, topped with a perfectly assembled steamed-milk heart or tulip. We’re betting you took at least a second to admire it (Instagram it?) before that first sip. Here’s a short instructional video on how to pull it off.


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