Why the Smell of Steak matters more than its Color.
Adults Food
Why the Smell of Steak matters more than its Color.
Houmous & Green Flatbreads | Jamie Oliver
Adults Food
I've teamed up with Tesco to bring you some deliciously healthy recipes that are also great value. You're going to love my Houmous & green flatbreads.
Fragrant Veggie Curry | Jamie Oliver
Adults Food
If you ever find yourself coming to the end of your weekly shop with only a few odds and ends left in the fridge, Jamie's got the perfect hearty curry recipe for you!
Is "Wagyu" ground beef a scam?
Adults Food
What does Wagyu even mean these days? In this video, I want to start and get to the bottom of it.
Homemade Strawberry Vanilla Ice Cream | Jamie Oliver
Adults Food
Oh my word this no-churn strawberry vanilla ripple ice cream is so satisfying to make – and eat! If you've never tried making your own ice cream, now is the time. It's so easy and you can leave the mixture in the freezer to come back to weeks or months later! Delish.
Veggie Chilli | Jamie Oliver
Adults Food
The secret to this veg-packed chilli is dry-charring all the veg first, so you get a lovely smoky flavor right from the get go. Perfect for batch-cooking or doubling up to feed a crowd.
Super Veg Salad | Jamie Oliver
Adults Food
One of my signature platter salads, packed with color and fresh flavors, perfect for this time of year!
Why I Cook Meat Straight from the Freezer (& why you should too)
Adults Food
One of the most annoying and frustrating problems as a home cook, is looking into the fridge on a weeknight and realizing either, the protein you got earlier this week is past the freeze-by date, you have no protein in the first place, or the pack of chicken you threw into the freezer is hours away from being thawed.
Gennaro's Mushroom Polenta
Adults Food
Gennaro's here and he's brought us all a treat... polenta with a mushroom ragù! In his classic rustic style, Gennaro shows us all the tips and tricks you need to build a rich, creamy ragù sauce.
What Are Plants Made Of? Crash Course Botany
Adults Food
When you eat a salad for lunch, you’re digging into a giant pile of plant organs. That’s right—plants are made up of organs, only theirs follow a totally different set of rules from our own.
Jamie's Mega Meal Prep | Jamie Oliver
Adults Food
Save time, money, and energy, and create ten delicious meals in under an hour!
Corn Shouldn't Be Food, But It Is
Adults Food
You probably have a bag of frozen corn in your freezer, or have chowed down on a buttery ear of corn at a cookout.
Can I make Chipotle’s Burrito Bowl cheaper, healthier, and better tasting?
Adults Food
Can I make Chipotle's Steak Burrito Bowl cheaper, healthier, and better tasting? Let's see.
Why I Cook Meat Straight from the Freezer
Adults Food
One of the most annoying and frustrating problems as a home cook, is looking into the fridge on a weeknight and realizing either, the protein you got earlier this week is past the freeze-by date, you have no protein in the first place, or the pack of chicken you threw into the freezer is hours away from being thawed.
Cheat's Mushroom Pizza
Adults Food
So simple and so delicious, this super-easy method gives you tasty pizza in a flash. We’re talking crispy on the outside, spongy in the middle.
How Caffeine Accidentally Took Over The World
Adults Food
Plants don't make caffeine just for us, so what DO they make it for?
Why do we eat popcorn at the movies? - Andrew Smith
Adults Food
Trace the history of popcorn, from its origins in the Americas to its explosion of popularity in the 20th century.
Tuna Pasta | Jamie Oliver
Adults Food
Jamie's back with another delicious recipe, 15 Minute Tuna Pasta!
Using delicate pasta shells combined with a knockout tomato sauce, what's not to love.
Would you go to a restaurant in the rainforest?
Adults Food
Host Kristen Kish and chef Rolando have to deal with the realities of having a restaurant in the rain forest - literally!
Meatball Kebabs
Adults Food
Served on a fluffy rice lentil base, these delicious meatball kebabs are such a crowd pleaser and a genius way to elevate and stretch cheap cuts with no scrimping on flavour. Give this one a go, at 90 pence a portion it's worth every penny!