Lacordonblue

My history began when I studied a course of kitchen in Paris, in France, that is called "Le Cordon Bleu". This was nine years ago. I studied and I obtained the great diploma that is...

We're back with our kasha. You can see now that the kasha-egg mixture is now dry and brown, and all the grains are separated. So we're going to add the boiling broth to this very...

Now we're gonna be using a mango. Gonna show you how to clean this and prepare it. Feel free to substitute frozen fruit if you don;t have the fresh fruit available. For your recipe its...

Wusthof is the Rolls Royce of knives. They've been making chef's knives since 1814 in Germany. One of the interesting things about a Wusthof knife is the balance. The blade is the same...

SCHMUEL: Hi, welcome to Expert Village. I'm Chef Schmuel and you are here to watch me teach you how to make kosher-style macaroni and cheese. What makes a kosher style? Well, we're...

Welcome to our two thousand eleven culinary arts showcase. This event is turning into a triangle tradition. >>Who would miss this right? Oh my gosh this is like the highlight for me. The...

Want to stay up-to-date with information about Families payments and services? You can - with our new online channels. They’ll help you connect with us to get important information for you and your...

Hi my name is Emory Davis and I'm here today with expertvillage.com to show you some cooking demonstrations of Meditararian foods. My background in cooking I've started cooking back in...

While our soup is chilling, we can get ready serve it. One of the things that's important in Gazpacho is the garnish. There are many ways to garnish the soup on top. Today, we're going...

Okay, we've put some seasonings in, let's see how it tastes. Mmm, acid level's good, but I think it needs a little bit more salt. I'm just going use a small amount more...