Tasty Treats lessons
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The Dutch oven is one of a camp cook’s most versatile tools—from cooking hearty soups and stews to fluffy casseroles. In this lesson from Sunset Magazine, associate food editor Elaine Johnson demonstrates how to use a Dutch oven at the campground. You will learn how a camp Dutch oven differs from the traditional model, discover the three most common coal arrangements, and get two mouthwatering recipes to test out in your own Dutch oven.

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Sunset Magazine takes you on a guided tour of red wine from the Old World (Europe, for the uninitiated), from Bordeaux, Burgundy, and Rhône to Italy and the southern tip of Spain. Whether you like big and structured wines, or light and fruity is your thing, the Continent has a centuries’ old recipe for you. Learn about each region’s history, winemaking styles, and dig deep into several common varietals, such as: cabernet sauvignon, merlot, pinot noir, and nebbiolo.

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Do sparkling wine and rosé wine seem a little bit fancy for a quiet glass on a Friday evening? Sunset Magazine dispels your fears with an in-depth discussion of each style’s history and tasting notes. Once you’ve learned about Champagne, prosecco, cava, and dry rosés from all around the world, a casual bottle of bubbly might not sound like a bad idea.

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You don’t have to limit yourself to the traditional ways of cooking. In this lesson from Sunset Magazine, food editor Margo True reveals six unconventional methods for cooking on gas or charcoal grills. Make popovers in a muffin pan, or turn your grill into an oven for large cuts of meat that require indirect heat; you can even cook directly in the coals for some recipes.

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Let’s get back to basics! In this lesson, Elaine Johnson, associate food editor at Sunset magazine, walks you through the most essential campground cooking skills, including: using a camp stove, working with cast iron skillets and Dutch ovens, and building a fire for cooking. You will also learn two simple, crowd-pleasing recipes for breakfast and dinner.

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For their originality and variety, American and New World red wines can’t be beat. Sunset Magazine explores the varietals in its own backyard: cabernet sauvignon from Napa; pinot noir from Willamette Valley, Oregon; and California’s own old vine zinfandel from Sonoma. As a bonus, get a sneak peek at up-and-coming malbecs from all the way down in Argentina.

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You don’t need an oven to make pizza! In this lesson from Sunset Magazine, associate food editor Elaine Johnson reveals how to make one of America’s favorite foods on an outdoor grill, along with three killer topping combinations that you can recreate in your own home. Find out how to prepare the dough, grill each side, and add toppings for a delicious home-cooked meal.

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Need a cute and light dessert for a tea party, bridal shower, or picnic? Honeysuckle Catering shows you how to transform a classic dessert into a bite-sized treat by making miniature strawberry cupcakes. They only need to bake for fifteen minutes, and both the batter and the frosting contain real strawberry puree. These mini cupcakes infuse a fresh strawberry flavor with a delightful bite of pure scrumptiousness. The recipe shown in this lesson is adapted from Sprinkles Cupcakes.

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With just a cooking grate, sand, aluminum foil, and bricks, you can build your own barbecue pit in minutes. Margo True, food editor at Sunset magazine, shares the blueprint (courtesy of celebrity chef Michael Fiorello). Gather some fire-building materials and invite your friends over to test out your DIY creation.

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Learn how to assemble a Santa Maria-style barbecue in your own backyard! Ike Simas, one of the foremost experts of traditional Santa Maria-style barbecue, visits Sunset Magazine to break down how red oak affects flavor, what steps go into preparing the meat, and how you can assemble some classic sides to accompany a choice cut of top sirloin.

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Want to cook delectable meals in the comfort of your own backyard? In this lesson from Sunset Magazine, discover 10 tips that will help you cook on a gas or charcoal grill like a true professional. Food editor Margo True explains how to use vents to control temperature on a charcoal grill, why you should use a drip pan, which times to use direct and indirect heat, and more.

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Before you set out on your next adventure in the great outdoors, make sure you have the right food—and enough of it! Elaine Johnson, associate food editor at Sunset magazine, reveals what to prep ahead, why you should use a grocery list, how to pack a cooler to keep fragile foods safe and secure, and more. With all of the meals squared away in advance, you can spend less time hovering over the grill and more time enjoying the fresh air.

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Curious about the vast world of wine? Start by learning the fundamentals. Sunset Magazine walks you through the basics of processed Vitis vinifera, from choosing the best corkscrews and wine glasses to determining tasting notes. You’ll also learn how to aerate vintages and save a half-empty bottle of wine for another day.

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Lattice top pie is one of my favorites to make - it looks fancy, but it is not that hard to make. This is the pie we would take to families who had suffered a loss or just had a baby - and it even won Grand Champion Baked Item at a county 4-H fair. To be fair, my sister won the award, BUT WE USED THE SAME RECIPE! I'll teach you how to roll out the pie dough for the perfect thickness, how to get that freshly-made over/under appearance, and how to crimp the edges with your fingers!

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For getting the most flavor out of vegetables, nothing beats grilling. In this lesson from Sunset magazine, food editor Margo True reveals the best methods from grilling veggies—from marinades to presentation techniques. You will learn how to oil the grates of your grill, find the right temperature, and more. Even your most carnivorous guests will salivate at the sight of these healthy delights.

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Lovers of white wine, rejoice! Sunset Magazine breaks down the history and flavor spectra of over a dozen varieties, including sauvignon blanc and pinot grigio. Start with the most popular wine in the United States, chardonnay, and work your way towards the more obscure, though equally flavorful and complex, types such as riesling, white Rhônes, and even Austria’s pride and joy: Gewürztraminer.

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Want to take your cooking to the next level with a great knife set or chef's knife? In this lesson, you’ll learn what is included in a basic knife set, the four styles of chef’s knives (European, Japanese, Granton, Santoku), and how to determine which chef knife is right for you. Hint: it's less about selecting brands like Henckels or Wusthof, and more about what fits best in your hand.

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Add some cheer and some cheers-ing to your garden party by serving champagne cocktails! Learn how to concoct this classy cocktail by combining sugar, bitters, and champagne. This video also teaches you how to peel a lemon in order to create a lemon twist that can be used to garnish this (or any) cocktail. Champagne cocktails are a great alternative to a mimosa at a tea party or special shower!

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Rebecca Brand shows you how to make cauliflower with a creamy cheese sauce. This tasty dish is a lot like mac 'n cheese - except with no starches. Cheesy Cauliflower is a hearty cauliflower casserole - similar to a potato au gratin, except with the healthful goodness of cauliflower. It's a great dish to serve in exchange for macaroni and cheese or cheesy potatoes. This delicious vegetable dish is prepared quickly and easily with just a few ingredients.

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