Kitchen Secrets News Today

so here we are in milan, the fashion and industrial powerhouse of italy. ive only been to milan a few times and always in passing. ive never stayed here long enough to really get a sense of it. the first thing that strikes you about milan is its dynamism. no wonder espresso was invented here. i think i might need a few of these just to keep up with the rhythm of the city, but do the hard-working milanese bring as much to the italian table as they do to the countrys economy? im stanley ...

ive only been to milan a few times, and always in passing. ive never stayed here long enough to really get a sense of it. the first thing that strikes you about milan is its dynamism. grazie. no wonder espresso was invented here. i think i might need a few of these, just to keep up with the rhythm of the city. but do the hardworking milanese bring as much to the italian table as they do to the countrys economy? im stanley tucci. im italian on both sides and im traveling across italy to...

no wonder the espresso was invented here. i think i will need a few of these just to keep up with the rhythm of the city. they bring as much to the italian table as they do to the economy. i am traveling across italy to discover how the food in each of the countrys 20 regions is as unique as the people and their past. >> thats delicious. >> here in milan, the menu is nothing like you expect. up here in the north, forget about pasta and pizza. >> oh, my god. thats so beautiful. >> t...

We’re hitting our stride at the markets as Colorado-grown produce pours in. These long, sunny days won’t last forever, but we’re enjoying every minute of it.

She will start dumping sugar into the sauce to the point where the spaghetti becomes sweet and me and my kids outright refuse to touch it because its nasty.

She will start dumping sugar into the sauce to the point where the spaghetti becomes sweet and me and my kids outright refuse to touch it because its nasty.

Our goal is to create events that captivate diners, says Argha Sen, the Hong Kong-based founder of culinary brand Gormei

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At that. oh my god. this is very exciting. the pheasant is incredible because so many times you eat pheasant it can be so dry. >> with this sauce, its really, really juicy and-- >> this is amazing. when you come home for lunch and youre working, what do you eat usually? >> she had guests on sunday, we might have that on monday. >> might have the leftovers on a monday? thats not so bad. >> this is a typical sunday lunch. >> the brasato with the polenta and the mushrooms literally melted in my mou...

When you would come home for -- for lunch when youre working, what do you eat, usually? >> she had guests on sunday. we might have that on a monday. >> yes. this is the typical. >> might have the leftovers. >> exactly, on monday. >> this is a -- a typical sunday noon lunch. >> the brasato with the polenta and the mushrooms literally melted in my mouth. mm. its always a real privilege learning a familys home recipes and their kitchen secrets. >> the sun is shining. >> i know! i know. and im comin...