York Videos

An episode prepared without knowing the outcome of Thursday night s enormous Jets - Patriots game.

Brian Freedman and Christian Holtzhausen (International House Communications Director of Charles Heidsieck) taste champagne in the beautiful Brasserie Cognac Restaurant. Watch as these two experts riff on champagne food and wine pairings, the history of Charles Heidsieck Champagne, and much more. The two bottles sampled today are the Charles Heidsieck Brut Reserve Non Vintage, and the Charles Heidsieck Blanc des Millenaires 1995. For more information and wine videos please visit us at ClassicWines.com/wine-videos.

Hot oil burns my flesh(this is set to Japanese pop music) and then I deep fry a roll of paper towels!I read cookbooks the way some women read romance novels, but I there are certain recipes that make me feel more like I'm reading a Stephen King novel. They fascinate and thrill me, but when I think about cooking them myself, I get scared. So what am I afraid of? Lobsters attacking!? Sauces curdling!? Anything with live yeast!? Some complicated sounding French recipe, like Gigot d'Agneau la Bretonne!? Yes! I mean, no! I mean Hell No! I am determined to conquer my culinary fears, and cook the very dishes that scare me most. I've always steered away from anything requiring a vat of boiling oil. I love, love, love, fried food, but there's the whole mess... the oil splattering up, disfiguring and blinding me... the fact that fried food tastes best hot or it goes limp... grease on the walls, and the house smelling like a fry-o-later... and of course the next day what to do with a cool vat of oil. But I'm set on overcoming my fears, so tonight I made tempura.