Learn how to get down to the good stuff of an artichoke, without injury by choke or thorn in this video of A&M on The Today Show's Cooking School series.
See how we peel our avocados and why Amanda has to "eat her mistakes."
Lentils & basmati, all a-tangle with caramelized onions -- see how it's done! Also, find out how mujaddara is pronounced (we think).
A&M's psychedelic musings while preparing a lovely holiday side.
Amanda returns from her book tour in time to make some atypically seductive cabbage (thanks to a goodly amount of ginger and cream).
Watch A&M put together a simple, savory autumn galette.
See A&M turn an unwieldy butternut squash into sweet, melting slices -- plus a no-nonsense method for removing hazelnut skins.
See New York Times food columnist Melissa Clark bravely flip sizzling radishes by hand.
This week, A&M welcome special guest Adam Roberts, otherwise known as The Amateur Gourmet, and quickly put him to work.
Watch A&M make Meyer Lemon Macarons and find out why Amanda is "banned from curd".
A&M talk risotto tools and technique with special guest Chef Cesare Casella as they cook one of the risotto finalist recipes.
With our intrepid videographers away this week, we return to our scrappy, DIY approach to cooking videos. Mayhem ensues.
Watch A&M segment, layer, scrape, freeze and mash the grab bag ingredients into revolutionary new forms.
This week, it's beet mania: A&M whip up Dr. Zhivago Borscht and French "Peasant" Beets.
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