Fontina cheese
I am at Gratzzi Italian Grille I introduce you to Chef Tony and Chef Dominic Hello Tony How you doing Thomas? How long have you been in this restaurant? We've been in this restaurant ten years...
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Hey guys, Chef Mark here. Today, we're gonna make pizza. We're gonna make it two ways. One, I'm gonna use a fresh dough, the other one I'm gonna use a naan bread. What...
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[ Chuckles ] Doughnuts. Blue team -- I'm sorry, losers, you going down. Team blue ain't got nothing on us. Oh, snap. Oh [bleep] That thing is alive? I'm going to steal Carie....
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Hi this is Leslie at Chefs Cooking school on behalf of Expert Village today we are going to be talking about artichoke heart and risotto. First thing we are going to do today is we are going to talk...
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PICK UP THIS MONTH'S ISSUE OF RHODE ISLAND MONTHLY AVAILABLE NOW. WE'RE IN THE "THE RHODE SHOW" KITCHEN. CHEF ROD IS HERE FROM BLUE ON THE WATER. GREAT TO HAVE YOU...
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NARRATOR: This year, 14 of the worst cooks in America have been drafted into culinary boot camp. ♪ Come on, red teeeeeeeeeeeeam! ♪ Let's do it! NARRATOR: It's cook or be cooked... My...
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Hello welcome to my kitchen so we're going to go over the ingredients list for this amazing Italian summer meal we're preparing today. First thing we're going to do is actually...
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Hey, there. I'm Guy Fieri, and we're rolling out looking for America's greatest diners, drive-ins, and dives. This trip... Live from New York! What up? ...just a taste of New...
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I'M THE BAREFOOT CONTESSA, AND I WANT YOU TO COOK LIKE A PRO. FIRST, ONE OF THE MOST POPULAR DISHES AT MY STORE-- LEMON CHICKEN BREAST. EASY ENOUGH TO MAKE FOR EVERY DAY, BUT ELEGANT ENOUGH...
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Gabriella: Today we are fortunate we shall have lunch with Dr. Mina Novello author of many cookbooks promoter of all the memories of the valley of Biella today we eat gnocchi alla bava and see all the...
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