Watch Epicurious

Name: Epicurious
Genre: Food
Released: May 4, 2009

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

1 0

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.

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.

41. Nigeria: Akara - Make Hot Pepper Sauce for Black-Eyed Pea Fritters

September 17, 2009

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.

39. U.S.A.: Southern Fried Chicken: Marinate, Batter and Fry Chicken

August 31, 2009

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.

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.

36. Cutting an Avocado

June 17, 2009

Learn how to cut an avocado, an extremely delicious and versatile fruit.

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.

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.

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.

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.

31. Japan: Udon Noodles - Make Dashi

July 21, 2009

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

17. Week 12: Meet the Masters, Part 2

June 10, 2009

Wylie Dufresne explains food science at his WD-50 restaurant.

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.

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.

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.

13. Knife Sharpening

Stand back! We're going to show you how to sharpen your knives properly.

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.

11. Week 7: Do or Die!

May 4, 2009

Will Erin and Claire pass their baking exam? Their graduation is on the line!

10. Week 6: How Sweet It Is

Wanna see how they make truffles, taffy and liquor cordials? Check out this chocolate and confections smorgasbord.

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.

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.

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.

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.

5. Jared's Audition Tape

Jared tells his story of cooking as an expression of art, and his love of the science behind cooking.

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.

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.

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.

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.

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