I've Been Cooking

The Middle Eastern Dessert That’s Crispy, Creamy, and Absolutely Addictive: Let’s Talk Knefeh In this episode of I've Been Cooking , we explore the decadent world of Knefeh , a beloved Levantine dessert that’s crisp on the outside, creamy on the inside, and soaked in a floral, syrupy glaze. Often enjoyed warm for breakfast or as a celebratory dessert, Knefeh brings together textures and flavors th...

In this episode of I've Been Cooking , we’re serving up a bold fusion that brings two comfort food icons together— Mexican Pizza Empanadas . These handheld wonders combine the flaky goodness of a traditional empanada with the saucy, cheesy flavors of a classic pizza. Stuffed with melty mozzarella, spicy pepperoni, jalapeños, and tangy pizza sauce, it’s a mashup you didn’t know you needed—but w...

In this episode of I've Been Cooking , we bring the magic of the holiday season to your kitchen with Classic American Gingerbread Cookies . These spiced, soft-yet-crispy cookies are steeped in rich history and have been a festive favorite for generations. Whether you’re baking for family, decorating with kids, or gifting to friends, these cookies are sure to spread holiday cheer. What You'll Learn...

In this episode of I've Been Cooking , we’re reimagining a beloved Canadian comfort food with a delicious twist: Maple Cream Poutine . Combining the crispy goodness of french fries , the gooey richness of cheese curds , and the deep flavor of gravy , this version takes it up a notch with a sweet maple cream sauce. Inspired by the culinary traditions of Quebec, this dish is the perfect balance of s...

In this episode of I've Been Cooking , we take you to the heart of the Middle East with Zaatar Mana'eesh , a traditional flatbread topped with fragrant zaatar and olive oil. Often called "Middle Eastern pizza," Mana'eesh is a breakfast staple across Lebanon, Syria, Jordan, and Palestine. Learn how to master this beloved dish with its rich history and tangy, herbaceous flavors. What You'll Learn in...

In this episode of I've Been Cooking , we dive into the world of gourmet Chinese cuisine with a show-stopping recipe: Jinhua Truffle Dumplings . Combining the smoky richness of Jinhua ham and the earthy luxury of truffles , these dumplings are a perfect harmony of flavor and sophistication. Originating in Zhejiang, China, this dish is where traditional craftsmanship meets modern indulgence. What Y...

In this episode of I've Been Cooking , we journey into the unique world of Vietnamese-French fusion cuisine . Join us as we explore the delicate art of blending two beloved culinary traditions, guided by sous chef and culinary writer Isabella Nguyen . With her background in both Hanoi’s vibrant street food and Parisian haute cuisine, Isabella shares her insights into balancing bold flavors and con...

In this episode of I've Been Cooking , we explore the fusion of traditional flavors and modern health trends with Plant-Based Dumplings . Join us as we dive into the history of dumplings across cultures and discover how plant-based ingredients like tofu, mushrooms, and sweet potatoes are transforming this classic dish into a nutritious, sustainable favorite. What You'll Learn in This Episode: The...

Bring the Heat: Make Fiery Cajun Gumbo Like a Pro! In this episode of I've Been Cooking , we dive into the heart of Louisiana with a dish that packs a punch: Fiery Cajun Gumbo . Known for its bold spices, hearty ingredients, and rich cultural history, gumbo is a staple of Cajun cuisine. Our host takes you through each step of this classic, from creating the perfect roux to adding the signature “ho...

In this episode of I've Been Cooking , we take you to the British seaside with the ultimate Fish and Chips experience. Known for its golden, crispy batter and thick-cut chips, this iconic British dish has been a comfort food staple for over a century. Learn the secrets to creating perfectly crispy fish and deliciously fluffy chips that bring the taste of Britain right to your table. What You'll Le...

The Greek Secret to Perfectly Flaky Pastry: Make Spanakopita at Home! In this episode of I've Been Cooking , Andrea takes us to the heart of Greek cuisine with the iconic Athenian Spanakopita . Known for its golden, flaky layers and savory filling of spinach, feta, and herbs, Spanakopita is a dish that has captured taste buds worldwide. Discover the secrets to achieving perfectly crisp phyllo past...

In this episode of I've Been Cooking , Andrea dives into the centuries-old tradition of Feteer Meshaltet , a beloved Egyptian pastry with roots tracing back to ancient offerings to the gods. Known for its delicate, buttery layers and rich history, Feteer Meshaltet is a versatile treat served plain or with sweet and savory fillings. Join us as we explore its origins, the intricate preparation proce...

Italian Secrets Uncorked: The Must-Try Wine and Food Pairings You’ve Been Missing In this episode of I've Been Cooking , Chef Sommelier Lucia Rossi takes us on a journey through Italy’s iconic food and wine regions, revealing the secrets behind unforgettable pairings. From the Margherita pizza in Naples to Tuscany’s bold, rustic dishes, Lucia shares insider tips on the wines that elevate each flav...

Maple Temptation Tart: A Sweet Celebration of Maple Goodness In this episode of I've Been Cooking , Andrea and Mark dive into the delectable world of maple with the Maple Temptation Tart . Originating from regions known for their maple syrup, this tart combines a buttery, flaky crust with a luscious maple filling, topped with crunchy pecans. Tune in to hear our hosts explore the traditions of mapl...

Empanada de Maní Córdoba: A Unique Twist on the Classic Empanada In this episode of I've Been Cooking , Andrea and Mark explore a delicious Argentine recipe with a surprising twist— Empanada de Maní Córdoba . Known for its unexpected ingredient, peanuts, this empanada combines nutty richness with the beloved flavors of Córdoba, Argentina. Join our hosts as they dive into the cultural roots, ingred...

Aseeda Brittle: A Sweet, Crunchy Twist on a Traditional Treat In this episode of I've Been Cooking , Andrea and Mark take us on a journey through Middle Eastern culinary heritage with Aseeda Brittle . A delicious twist on the classic aseeda, this dessert is a crunchy, caramelized treat featuring almonds, cardamom, and honey, perfect for sharing. Join our hosts as they uncover the cultural signific...