How a Simple Pastry Changed This Chef’s Life | Rebel Kitchens | S2 E2

Chef Ellen Ramos shares the intersection between tradition and modernity in the world of Latin American pastries in her Highland Park panadería through her family heritage, street vendors, and Ellen’s own unlikely journey into the pastry world. Learn more at https://bit.ly/3NNzJ4T ~~~~~~ Subscribe to our YouTube Channel: https://bit.ly/3wiFfZ2 Love PBS SoCal? Your support keeps the programs you love alive. Donate today: https://bit.ly/you-tube-donation Follow us: Instagram:   / pbssocal   TikTok:   / pbssocal   Facebook:   / pbssocal   Sign-up for our Newsletter: https://www.pbssocal.org/newsletter #RebelKitchens #pastry #churro #latinamerican #highlandpark #chef #food #streetvendors

Make the Perfect Churros, at Home!
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Make the Perfect Churros, at Home!

Inside the Most Popular Bakery in the US (Butter & Crumble)
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Inside the Most Popular Bakery in the US (Butter & Crumble)

Trump Attends NBA Finals, Cries Election Fraud in California & Storms Out of Interview
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Trump Attends NBA Finals, Cries Election Fraud in California & Storms Out of Interview

After the City Shut Him Down, He Kept the Fire Going | Rebel Kitchens | S2 E1
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After the City Shut Him Down, He Kept the Fire Going | Rebel Kitchens | S2 E1

90-Year-Old Pastry Chef Still Baking! Japan’s Oldest Pâtissier Makes Beautiful Cakes
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90-Year-Old Pastry Chef Still Baking! Japan’s Oldest Pâtissier Makes Beautiful Cakes

A Day at The Oldest Restaurant In Brooklyn | On The Line | Bon Appétit
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A Day at The Oldest Restaurant In Brooklyn | On The Line | Bon Appétit

Savoring Homemade Mole in this Cook’s Backyard | Rebel Kitchens | S1 E4
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Savoring Homemade Mole in this Cook’s Backyard | Rebel Kitchens | S1 E4

100 Layer Sfogliatella: the Most Difficult Italian Dessert Made by Pastry Master Sabatino Sirica
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100 Layer Sfogliatella: the Most Difficult Italian Dessert Made by Pastry Master Sabatino Sirica

How ‘The Bomb’ Became NYC’s Most Talked-About Italian Sub | Sandwich City | NYT Cooking
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How ‘The Bomb’ Became NYC’s Most Talked-About Italian Sub | Sandwich City | NYT Cooking

Twice-Baked Croissants with Nancy Silverton | The Kitchen at The Los Angeles Times
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Twice-Baked Croissants with Nancy Silverton | The Kitchen at The Los Angeles Times

Why Michelin Gave a Star to This Tiny Mexican Restaurant in a Strip-Mall — Mise En Place
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Why Michelin Gave a Star to This Tiny Mexican Restaurant in a Strip-Mall — Mise En Place

How NYC’s Best French Toast is Made | Made to Order | Bon Appétit
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How NYC’s Best French Toast is Made | Made to Order | Bon Appétit

The Dying Art of Serving Dim Sum | On the Job | NYT Cooking
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The Dying Art of Serving Dim Sum | On the Job | NYT Cooking

Sora’s Dishes Are Turkish x Japanese Fusion… So Are Its Plates! | S2 E3
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Sora’s Dishes Are Turkish x Japanese Fusion… So Are Its Plates! | S2 E3

Secrets to the puffiest Sopapillas
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Secrets to the puffiest Sopapillas

How New Orleans' Best Po-Boy is Made | Made to Order | Bon Appétit
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How New Orleans' Best Po-Boy is Made | Made to Order | Bon Appétit

How Four Chefs Are Reimagining Food Service | Rebel Kitchens
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How Four Chefs Are Reimagining Food Service | Rebel Kitchens

The Only Scrambled Eggs Recipe You'll Ever Need | Techniquely with Lan Lam
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The Only Scrambled Eggs Recipe You'll Ever Need | Techniquely with Lan Lam

Stanley Tucci's Tuscany Trek (Full Episode) | Tucci in Italy | National Geographic
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Stanley Tucci's Tuscany Trek (Full Episode) | Tucci in Italy | National Geographic

How America’s Farms Became Inferior To Europe’s
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How America’s Farms Became Inferior To Europe’s