Cooking Demo: Wild Mushroom Risotto | Season 2 Ep. 10 | GORDON RAMSAY’S 24 HOURS TO HELL & BACK

We’ve got a beautiful wild mushroom risotto with black truffles. Oh, I love risotto. The diversity of a risotto is pretty incredible, right– Yeah. –in terms of, you can do anything. Now, first thing in, set off those shallots. Why do we set them off? To release the flavor, get the essence going. That’s right. […]

Granny Gordon | Season 2 Ep. 5 | GORDON RAMSAY’S 24 HOURS TO HELL & BACK

[music playing] Hello. Hi! So glad you could join us. So glad you could come and join us. Good to see you, ladies. [kiss] Good to see you. [kiss] Good to see you. And we can get all these kisses. Wow. [kiss] Right. I forgot to shave my legs. I just want to apologize for […]

24 HRS Tips: Pan Seared Trout | Season 1 | GORDON RAMSAY’S 24 HOURS TO HELL & BACK

Pan seared trout, a succotash with a touch of heat, and a Cajun aioli. Lightly floured, skin side down. That’s going to protect the trout. You’ll flip it and put that in the oven literally one minute, yes? Right. Succotash– what’s the secret behind a great succotash? That’s right, the seasoning. You have the heat, […]

Lemon Tagliatelle

Today we’re going to make the Lemon Tagliatelle with toasted pine nuts and arugula featured in the Hell’s Kitchen cookbook. [rock music playing] Now here’s something you don’t see every day in Hell’s Kitchen– it’s a vegetarian dish. This trio of flavors from lemon, basil, and cheese, topped off with toasted pine nuts, will more […]

How to Cook Stuffed Roasted Chicken \ Gordon Ramsay | Almost Anything

I’ll be showing you a roast chicken recipe to die for hold the drum the slices stay through but first like any good chef I’m always looking to get great ingredients at the right price my shopping mantra is simple first rely on your senses make sure whatever you’re buying it looks smells and really […]

Buttermilk Fried Chicken

Hello! This is Chef John from with my recipe for Buttermilk Fried Chicken, one of my favorite recipes of all-time, and not that hard to put together. And, uhh, just for fun, I’m gonna show you how I break down a whole chicken, for fried chicken. I’m gonna take off the wing tips, those […]

Student Stories: Baker Channels Passion Into Food Science Major

I was like I don’t know probably around six or eight for Christmas I got this Barnhouse waffle iron so all them were different animals and like that really just like started my love for baking it was like making waffle batter with my parents and stuff like that and like working up to pancakes […]

Cooking Demo: Pork Chop Dish | Season 2 Ep. 1 | GORDON RAMSAY’S 24 HOURS TO HELL & BACK

[music playing] Young man, let’s go to spend some quality time. Yes, Chef. What’s the most exciting thing about a pork chop? The bone, getting it nice and sexy. And that’s why we cook it on the bone. So two things– A, it keeps it moist. OK. Yeah? And B, it sort of almost identifies […]

Beth’s Christmas Brunch Menu | ENTERTAINING WITH BETH

Hey guys today, we’re making a festive Christmas brunch and the best part is most of it can be made in advance and Special thanks to my friends at the inspired home website For sponsoring and collaborating with me on these holiday menus if you’re not familiar with the inspired home website I encourage you […]