Select -- Rouxbe
(pronounced roo-bee) is the web’s first-ever online cooking
school. Rouxbe is currently teaching home cooks in 180 countries
around the world. Roubxe is different from most other cooking
videos in that it is actually designed to be an online cooking
school teaching basic to advanced cooking skills and techniques
– the same things that chefs learn in a professional cooking
school. And, it does this very well using a team of professional
cooking instructors who know how to do it right. Besides
recipes there are links to cooking tips, techniques, and
how to buy the best ingredients. Many of the excellent videos
have free access. Full access to Rouxbe requires a membership
fee of $99/year or $199 for life. Rouxbe offers a free sample
lesson every day and all of their instructional video recipes,
text recipes, tip and technique videos and community forums
are free. We consider Rouxbe one of the Best Cooking Video
Sites currently on the Internet -- if not the best.
web site has a large library of food, cooking, cooking technique,
recipes, chef profiles and kitchen tours videos. There is
plenty of expert help tips throughout. The site is neatly
designed and easy to navigate. Since this is a completely
free site expect a few seconds of video advertising before
each cooking video begins. Take a look at the 80 global
dishes on the Video Channel (Around the World in 80 Dishes)
partnered with the Culinary Institute of America.
can find some excellent videos from "The Minimalist
with Mark Bittman" at this link. Mark Bittman in
1987 became the senior writer (later editor) of Cook's
(the predecessor of Cook's Illustrated), and in 1990
began writing for The New York Times. The Minimalist
makes weekly videos which are shown online.
produces their own high-quality videos. Cooking videos are
organized by: Cooking Method, Country, Diet, Theme and Season,
and Ingredient. Professional well known chefs are used extensively.
Videojug has a large following and all videos are rated
Apetit with Julia Child, Julia Child revolutionized
American cuisine through her French cooking school, award-winning
cookbook recipes, and world-renowned television programs
by presenting an approachable version of sophisticated
French cooking to her eager audience for four decades.
in Spain, MADE IN SPAIN is a series exploring
the culinary and cultural riches of Spain. Hosted by chef
Jose Andres, the series highlights the extraordinary cooking
traditions of a country whose food and wine is capturing
the worlds' imagination.
Food -Everyday Food offers quick, easy and practical
solutions to the challenges of everyday cooking and includes
easy-to-make recipes, smart tips and kitchen techniques.
The cast features five homegrown talents from Martha Stewart
Living: Sarah Carey, Allie Lewis, Margot Olshan, Emma
Feigenbaum, and Lucinda Scala Quinn.
is the leading syndication platform for broadband instructional,
knowledge and lifestyle videos. Videos are a collection
from various web site --Topics include: American, Asian,
Desserts, Diet, Drinks, French, Italian, Kitchen Skills,
Mediterranean, Latin, Soups and Vegetarian. Studios include:
iFoodsTV, Food Network, LeGourmetTV, Fine Living and more.
Magazines and MSN partnered to develop and launch Delish.com,
also available at delish.msn.com. The site is owned, built
and edited by Hearst Magazines Digital Media and distributed
by MSN.This site contains videos from both Delish.com and
Good Housekeeping. The site contains a large number of excellent
recipes for home cooks.
is the multi-platform vehicle that delivers to food, wine,
fashion, travel and lifestyle lovers exciting and delicious
programming from around the U.S., Canada, and the World.
Taste It! There is a search tool on the video screen that
lets you search for additional shows. The site is free but
contains video advertising before the recipes appear.
chef videos are shown on SavoryTV a new comer to cooking
videos. In addition to chef recipes, they also feature chef
interviews and culinary tips in the category “Chefs Speak“,
as well as cooking ingredient spotlights.
by the Harvard College General Education course “Science
and Cooking: From Haute Cuisine to the Science of
Soft Matter," The lectures, while related, are
not a replication of the course content. The 2011
series is now online through YouTube.