Topic: bread

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Casdoce (カスドース), a confection made for lords & emperors

Traditional castella sponge cakes, introduced to Japan by Portuguese merchants circa 1550, are cut precisely into bite-sized pieces before they're soaked in bright yellow egg yolks and boiled in a sugar water syrup. T...

LEGO In Real Life: Making toast and eggs in stop motion

Inspired by the stop motion work of PES Film, Brick Bros Productions makes a LEGO breakfast of sunny side up eggs and toast with jelly: LEGO in Real Life. The video was created with 1,500 photos taken over three days....

Sweet (& savory) morning buns with chef April Bloomfield & Tartine

In the kitchen at Tartine, San Francisco's popular bread bakery and cafe, chef April Bloomfield observes how their morning buns are made. Tartine's Chad Robertson mixes the ingredients and preps the dough with layers ...

Volcano Bread

A loaf cake will bake at a temperature of 177C (350F) for around 45-60 minutes... you can microwave one in a mug at full power for just 2 minutes... and if you have a 100C (212F) hot spring, like they do in Laugarvatn...

Kids Try 100 Years of Sandwiches from 1900 to 2000

If you've been unhappy with the food in your school lunchbox or are looking for a few new ideas, find some inspiration in this unusual but super delicious history lesson from Bon Appétit: Kids Try 100 Years of Sandwic...

The Sunday Morning Breakfast Machine

Behold the 'Sunday Morning Breakfast Machine', a delightful Rube Goldberg-style contraption by inventor and retired airline pilot Peter Browne. Along with his friend Mervyn Huggett, Browne spent 1,000 hours over the c...

How the Perfect Italian Hero Comes to Life – From Butcher to Bun

How do you make an Italian Hero sandwich? Start with fresh meat... well, first you have to make the meat. Is that mortadella, pepperoni, and soppressata? Maybe some whipped lardo with roasted garlic, maybe some mozzar...

The Amazing Art of Bread Baking in Tajikistan

From National Geographic, this is how traditional, homemade Tajik non is baked in a tanur oven in Kumsangir, Tajikistan. Round and flat, it's a huge part of meals in Tajikistan, where many areas are non-arable, and "w...

How to make 3- 4- 5- 6- 7- 8- & 9-Strand Braids – The Bread Kitchen

How do bakers braid or plait those intricately-woven loaves of bread that we've seen at the bakery? Perhaps surprisingly, braiding bread is pretty simple in concept and can be simply made with some practice, as demons...

How to Make Stick Twist Bread on the Campfire – Kinfolk

Toast the bread over hot coals rather than high flames, so that the heat is able to reach the center of the dough before the outside burns; rotate the stick often to ensure even cooking. The bread will be done when ...

How to Make Pear and Gorgonzola Crostinis

2 pears, 1/2 cup Gorgonzola, 1/2 cup of butter, 1 baguette and some honey: Pear & Gorgonzola Crostinis

How to Visit a French Bakery – Olive Us

How to Visit a French Bakery by Olive Us, in which Olive, Betty, and Ralph visit La Huche à Pain in Écouché, France to learn about some of the different beautiful pastries you might find in a traditional French pâtiss...

Behind the scenes at Tartine Bread

This Chronicle Books video features Chad Robertson, co-owner of Tartine Bakery in San Francisco, and the author of Chronicle’s Tartine Bread, published in 2010:   To Chad, bread is the foundation of a meal, ...

Handmade Portraits: Wild Hive Farm

"Consumers making a choice to buy a loaf of bread made with local flour has a lot of power… It enables the consumer to directly effect their neighbors, whether it’s the farmer that grew the grain, the clea...


 
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