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Saison 1
Date de diffusion
Jun 15, 2015
It’s a feast for the senses as Bea teaches you to create elegant homemade soups paired perfectly with creative breads.
It’s a feast for the senses as Bea teaches you to create elegant homemade soups paired perfectly with creative breads.
Date de diffusion
Jun 30, 2015
Bea teaches you to reliably create a light as air cheese soufflé, a bubbly made from scratch oven-baked farmer’s cheese, and hearty dark bread with cheese baked right in the dough.
Bea teaches you to reliably create a light as air cheese soufflé, a bubbly made from scratch oven-baked farmer’s cheese, and hearty dark bread with cheese baked right in the dough.
Date de diffusion
Jun 30, 2015
Bea takes you on a delicious culinary tour of Finland crafting a fragrant braided cardamom coffee bread called Pulla, a creamy rice-filled rye pastry called Piirakka, and Paisti a savory hot pot dish from Karelia.
Bea takes you on a delicious culinary tour of Finland crafting a fragrant braided cardamom coffee bread called Pulla, a creamy rice-filled rye pastry called Piirakka, and Paisti a savory hot pot dish from Karelia.
Date de diffusion
Jun 30, 2015
Bea creates a gourmet dinner for two featuring a perfectly proportioned standing rib roast with a simple salad, gigantic popovers, and a very Scandinavian dessert.
Bea creates a gourmet dinner for two featuring a perfectly proportioned standing rib roast with a simple salad, gigantic popovers, and a very Scandinavian dessert.
Date de diffusion
Jun 30, 2015
Master the classics Bea Ojakangas style with perfectly roasted chicken two ways, paired with a garden variety of oven-roasted vegetables, topped with creamy garlic aioli sauce, and served with a crisp French Bread from scratch.
Master the classics Bea Ojakangas style with perfectly roasted chicken two ways, paired with a garden variety of oven-roasted vegetables, topped with creamy garlic aioli sauce, and served with a crisp French Bread from scratch.
Date de diffusion
Jun 30, 2015
Learn to make moist flaky Danish pastry that is anything but traditional, filled with jewel-tone fruit preserves and Scandinavian almond filling.
Learn to make moist flaky Danish pastry that is anything but traditional, filled with jewel-tone fruit preserves and Scandinavian almond filling.
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