Lisa prepares her favorite icebox cookies: Full of rich peanut flavor and finished with a dollop of jam, these are a blend of sophistication and nostalgic fun.

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Added: Tue Sep 29 15:45:12 UTC 2009
Air date: Mon Sep 28 00:00:00 UTC 2009
Duration: 04:35

Lisa shows off her appliances and most-beloved tools, including a toaster oven and a pink stand mixer, as well as her quirky mug collection and one-of-a-kind squirrel pitcher.

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Added: Tue Sep 29 15:45:12 UTC 2009
Air date: Mon Sep 28 00:00:00 UTC 2009
Duration: 03:43

Lisa performs "Best Friend," from her new album, Camp Lisa, and explains how the Camp Lisa Foundation raises money to send underprivileged children to summer camp through SCOPE.

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Added: Tue Sep 29 15:45:12 UTC 2009
Air date: Mon Sep 28 00:00:00 UTC 2009
Duration: 02:09

Gray Kunz offers a scenic tour of Cafe Gray inside the Time-Warner Center.

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Added: Fri Sep 25 13:24:11 UTC 2009
Air date: Wed Jun 17 00:00:00 UTC 2009
Duration: 04:10

Epicurious's Around the World in 80 Dishes takes you to Nigeria, with a demonstration of an authentic recipe for Akara (Black-Eyed Pea Fritters with Hot Sauce), prepared by Chef David Kamen of The Culinary Institute of America.

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Added: Tue Sep 22 16:40:11 UTC 2009
Air date: Thu Sep 17 00:00:00 UTC 2009
Duration: 01:38

Epicurious's Around the World in 80 Dishes takes you to Nigeria, with a demonstration of an authentic recipe for Akara (Black-Eyed Pea Fritters with Hot Sauce), prepared by Chef David Kamen of The Culinary Institute of America.

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Added: Tue Sep 22 16:40:11 UTC 2009
Air date: Thu Sep 17 00:00:00 UTC 2009
Duration: 04:01

The chef at San Francisco's Coi shows how to make "pasta" from yuba (tofu skin) in an irresistible spring sauce of peas, fava leaves, and basil.

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Added: Mon Sep 21 23:01:02 UTC 2009
Air date: Thu Aug 20 00:00:00 UTC 2009
Duration: 03:01

Epicurious's Around the World in 80 Dishes takes you to Nigeria, with a demonstration of an authentic recipe for Akara (Black-Eyed Pea Fritters with Hot Sauce), prepared by Chef David Kamen of The Culinary Institute of America.

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Added: Mon Sep 21 18:50:05 UTC 2009
Air date: Thu Sep 17 00:00:00 UTC 2009
Duration: 06:07

Lisa invites us into her bright, compact kitchen, gives tips for maintaining an organized space, and shares how she keeps things simple and healthy both at home and on the road.

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Added: Tue Sep 15 19:20:05 UTC 2009
Air date: Fri Sep 11 00:00:00 UTC 2009
Duration: 03:16

The chef/owner of San Francisco's Coi shows how easy it is to make butter at home.

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Added: Tue Sep 08 21:40:06 UTC 2009
Air date: Tue Aug 18 00:00:00 UTC 2009
Duration: 02:40

In this episode of Epicurious's Emmy Award winning cooking video series, Chef Eve Felder, a South Carolinian and instructor at The Culinary Institute of America, shows how to make Southern fried chicken with country gravy.

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Added: Tue Sep 01 14:40:05 UTC 2009
Air date: Mon Aug 31 00:00:00 UTC 2009
Duration: 05:59

In this episode of Epicurious's Emmy Award winning cooking video series, Chef Eve Felder, a South Carolinian and instructor at The Culinary Institute of America, shows how to make Southern fried chicken with country gravy.

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Added: Tue Sep 01 14:00:06 UTC 2009
Air date: Mon Aug 31 00:00:00 UTC 2009
Duration: 03:33

Chef Michael Skibitcky of The Culinary Institute of America demonstrates how to make this creamy eggplant dip with tahini (sesame paste), olive oil, garlic, and lemon juice.

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Added: Wed Aug 19 20:00:37 UTC 2009
Air date: Mon Aug 17 00:00:00 UTC 2009
Duration: 06:12

Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to make a Blood and Sand cocktail combining whiskey, vermouth, brandy, and orange juice.

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Added: Wed Aug 12 00:00:16 UTC 2009
Air date: Mon Aug 10 00:00:00 UTC 2009
Duration: 03:05

In this episode of Epicurious's Emmy Award winning cooking video series we're learning to cook a quintessential Southern Californian recipe: Fish Tacos.

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Added: Fri Aug 07 18:50:10 UTC 2009
Air date: Mon Aug 03 00:00:00 UTC 2009
Duration: 03:48

In this episode of Epicurious's Emmy Award winning cooking video series, Chef Joseph W. DiPerri of The Culinary Institute of America shows how to get gorgeous grill marks on perfectly cooked fish, plus how to make all the garnishes.

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Added: Fri Aug 07 18:50:10 UTC 2009
Air date: Mon Aug 03 00:00:00 UTC 2009
Duration: 06:06

Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare a fruity Pimm's Cup cocktail, a British classic.

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Added: Tue Aug 04 10:50:08 UTC 2009
Air date: Thu Jul 30 00:00:00 UTC 2009
Duration: 02:44

A few things you'll learn in the video: how to tell when your masa dough is the right consistency; the method for enclosing the masa and turkey filling in banana leaf wrappers; and how to steam the tamales and know when they're finished cooking.

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Added: Wed Jul 29 23:40:09 UTC 2009
Air date: Tue Jul 28 00:00:00 UTC 2009
Duration: 07:42

Things you'll learn in the videos: how to tell when your masa dough is the right consistency; the method for enclosing the masa and turkey filling in banana leaf wrappers; and how to steam the tamales and know when they're finished cooking.

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Added: Wed Jul 29 23:40:07 UTC 2009
Air date: Tue Jul 28 00:00:00 UTC 2009
Duration: 05:53

Epicurious's Around the World in 80 Dishes takes you to Japan, with a demonstration of authentic Udon Noodles with Chicken, Shellfish, and Vegetables, prepared by Chef Shirley Cheng of The Culinary Institute of America.

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Added: Sat Jul 25 07:10:11 UTC 2009
Air date: Tue Jul 21 00:00:00 UTC 2009
Duration: 04:23