Custard

I want to welcome you on behalf of Block Gallery, tonight we have a rare opportunity to introduce the collection of Professor Dragan Nesic, by Steffen Markus. Mr. Nesic is here with us tonight. I will...

...that's the idea, indeed... - I paint landscapes, yeah... since a long - and... I realized that, for me, the painting, is more important that the motif. And I want that the viewer, who looks...

Oh we went to the Blue Ridge Mountains, yes we did (yes we did) Oh we went to the Blue Ridge Mountains, yes we did (yes we did) Oh we went to the Blue Ridge Mountains - for antibiotic-free, vegetarian...

Running a business can certainly be challenging but, having the right tools can make it easier. This is Mr.Smith, who runs a busy restaurant right in the heart of town he employs a small team of both...

Confidence, to me, is something that was instilled in me from my parents, my father, my mother, my grandparents, family, but is something that you build up and you maintain. It's not something...

AH, FRESH BAKED BREAD -- CRUSTY ON THE OUTSIDE, FRAGRANT, YIELDING, YET CHEWY ON THE INSIDE. TANGY, BUTTERY, EARTHY. YOU KNOW, I DON'T CARE WHAT THOSE ARMIES OF CARBOPHOBES CHANT. BREAD IS THE...

Hello my name is Hiu on behalf of Expert Village, I'm going to show two different recipes of homemade ice cream. The first recipe I'm going to show is a basic vanilla ice cream with...

Hi, I’m Francis, the host of this show "Cooking with Dog." First, let’s prepare the ingredients. Remove the stem of the shiitake mushrooms. Then, slice the caps into bite-size...

My name is Brandon Sarkis, on behalf of Expert Village. Today, I'm going to be showing you how to make The Next Best Thing To Robert Redford Pie. While we wait for our pie crust to bake, our...

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