1-2-3 Easy! Baking Basics
Learn the basics of baking and cooking with this comprehensive DVD. Discover the secrets of mouth-watering baked goods and basic meat preparation techniques.
1-2-3 Easy! Herbs
Herbs have been used since ancient times both medicinally and as flavoring in cooking. Take a fascinating tour of the world of herbs. Includes history, varieties, preparing, storing and deliciously easy recipes.
Explore the versatility of eggs! Discover the uses of various sizes and grades of eggs, what the eggshell’s color means, egg nutrients, how to store eggs, cooking temperatures and more. Chef Dave Christopherson explains the many uses of the egg while demonstrating a variety of delicious, easy to prepare egg dishes.
Get the facts on the amazing egg! Learn about size, grade, color, storage, cooking temperatures, and nutrition.
Explore the versatility of eggs, various ways to prepare them and how they contribute to the preparation of other foods. Egg recipes are included and demonstrated by comedian Stevie Ray. Perfect for the classroom or after school programs.
Baking Basics: Cookies
Who doesn't love the smell of cookies in the oven? Cookies are a tasty treat and offer a rewarding baking experience.
Chef Colleen Miner discusses the ingredients, measuring techniques, and varieties of cookie preparation including: drop, bar, cut out, rolled, pressed, and molded.
She demonstrates her favorite chocolate chip cookies, sugar cookies, and incredible peanut butter cookies.
Baking Basics: Pies
Nothing may be as American as apple pie, but did you know pies actually date back to medieval Europe?
Chef Colleen Miner discusses the history of pie as well as its versatility as both a dessert and a main dish. She demonstrates how to create a basic crust and a variety of mouth-watering pies.
Baking Basics: Quick Breads
From pancakes to loaf bread, quick breads are fast and fun to prepare as well as delicious to eat.
Chef Nancy Mauer shows how to make muffins, bread, popovers, and biscuits in your own kitchen, while discussing ingredients and basic techniques.
Baking Basics: Yeast Bread
Chef Nancy Mauer discusses the various types of ingredients and how each is used in preparing different types of breads. One recipe is used to create a loaf of bread, caramel or dinner rolls. Recipes and teaching materials included.
Four students present the basics of measuring math and how to measure liquid, solid and dry ingredients while making a fast, easy banana chocolate chip bread.
Confessions of a Chef
Students learn the ropes of being a chef from the chef/instructors at Le Cordon Bleu College of Culinary Arts. They'll also spend time with Brenda Langton, chef/owner of Cafe Brenda, as she creates vegetarian and fresh seafood dishes.
Also features Ken Goeff (American Regional), Walter Wittwen (Classic Cuisine), Van Keszler (Foundational Skills), Bill Niemer (American Regional) and Farley Decker (Garde Manger).
Cooking and Children...A Learning Activity
We want all our kids to eat healthy...but how do you actually accomplish it? How do we get them to want to eat healthy? Studies show that life-long healthy eating habits start by having kids help prepare the food! Follow Nica and preschoolers in the kitchen as they have fun learning about nutrition through making healthy snacks.
Creative Cakes Series
The Series Includes: Basic Techniques of Cake Decorating | Beyond the Basics of Cake Decorating
2 Disc Set
Favorite Family Recipes: Quickbreads
Learn what makes quickbreads different from yeast breads, the key ingredients for the four different types of quickbreads, how to identify the proper texture of a quickbread when it’s done baking, and more.