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T H E I C E C R E A M S H O W | VICE — Munchies | Season 1, Episode 7

S U G A R C O A T E D | VOX Media — Eater | Season 2, Episode 3

S U G A R C O A T E D | VOX Media — Eater | Season 2, Episode 2

S U G A R C O A T E D | VOX Media — Eater | Season 2, Episode 1

S U G A R C O A T E D | VOX Media — Eater | Season 1, Episode 6

S U G A R C O A T E D | VOX Media — Eater | Season 1, Episode 5

S U G A R C O A T E D | VOX Media — Eater | Season 1, Episode 4

S U G A R C O A T E D | VOX Media — Eater | Season 1, Episode 3

S U G A R C O A T E D | VOX Media — Eater | Season 1, Episode 2

S U G A R C O A T E D | VOX Media — Eater | Season 1, Episode 1

T h e I c e C r e a m S h o w | VICE — Munchies | Italians Do It Better

T H E U N T I T L E D A C T I O N B R O N S O N S H O W To view you can purchase episodes on Amazon Prime or subscribe to VICE TV

THE UNTITLED ACTION BRONSON SHOW | Air Date Dec 31, 2017 | Season 3, Episode 1

THE UNTITLED ACTION BRONSON SHOW | Air Date Dec 10, 2017 | Season 2, Episode 9

THE UNTITLED ACTION BRONSON SHOW | Air Date Nov 29, 2017 | Season 2, Episode 4

FOOD FOR THOUGHT: A Culinary Conversation Among Women

On March 29, 2017 The International Culinary Center hosted a panel featuring female leaders in the industry which included Dana Cowin, Rebecca DeAngelis, Allison Kave, Jackie McMann-Oliveri, Gabrielle Hamilton, Anita Lo, Melissa Rodriguez and Candy Argondizza. They spoke on the challenges facing women across the industry (family/work balance, equal pay, "boys club", etc.) serving as the impetus. It focused on providing a positive change going forward and giving women solutions to everyday push back.

ICC, Dana Cowin, Rebecca DeAngelis, Allison Kave, Jackie McMann-Oliveri, Gabrielle Hamilton, Anita Lo, Melissa Rodriguez, Candy Argondizza

T h e K n o t + C a l p h a l o n

Rebecca DeAngelis and Matt Abdoo star in these “Upgrade Your Life” videos for The Knot, showcasing cooking with ease using Calphalon products.

Time to toss that brownie mix. Homemade is definitely an upgrade over what you can get out of a box, especially if you're making this recipe for triple chocolate swirl brownies- they're the perfect treat for special occasions or just a regular at-home date night.

Sure, the corner diner is great for basic flapjacks, but if you're looking for an impressive upgrade you can make at home (be it for breakfast in bed or brunch with the in-laws), these ricotta pancakes are about to be your new jam.

All sizzle and all steak? Yes, please. Instead of heading to your local steakhouse, surprise your fiancé with a perfectly cooked cut of meat (plus the most delicious Brussels sprouts ever) right at home.

"How-To" Videos

Introducing the brand-spanking-new Via Alta Studio Kitchen. Team Batali is psyched to shoot some amazing videos here in 2015! To christen the new space, Babbo pastry chef Rebecca DeAngelis whips up a special olive oil & blood orange cake. RECIPE: http://www.mariobatali.com/recipes/olive-oil-and-orange-cake/

Pineapple looks intimidating, but it's easy to unveil the sweet, delicious fruit if you know what you're doing. Here's a surefire way to cut up a pineapple, demonstrated by Babbo pastry chef Rebecca DeAngelis.

Whipped cream is one of life's most delicious joys. It's also dead easy to make. Pay attention as the cream is thickening and make sure to stop your mixer when you get the cream where you want it. If you over-beat, you've just made homemade butter. Not the worst thing in the world!

Impress your dinner guests with this dead easy but incredibly delicious classic dessert sauce. Coulis has only two ingredients--fruit and sugar--but will make your cake and ice cream taste like a million bucks. To learn how to make it, we turn to Rebecca DeAngelis, pastry chef at Babbo Ristorante e Enoteca.

Compote is nothing more than a chunky cooked fruit sauce, but it does magical things for simple desserts like ice cream and basic cakes. Make it with any seasonal fruit you'd like, using this technique demonstrated by Rebecca DeAngelis, pastry chef at Babbo Ristorante e Enoteca.

When a recipe calls for gelatin, you have to "bloom" it before you can use it. Sheet gelatin (or leaf gelatin) is preferred by pastry chefs because it is clearer and more flavorless than granulated gelatin. It's also more versatile, since it's available in a few different varieties which have different gelling powers.

If you've only had ricotta out of a carton from the dairy aisle, get ready to completely reimagine this simple Italian cheese. Rich, thick and creamy, homemade ricotta will knock your socks off!!! Spread it on toast and top with vegetables, pickles, fruit, jams or even simply olive oil.

Mario Batali's chefs teach you fundamental cooking techniques. Toasting your nuts and spices amps up the flavors in almost any recipe. Find out how to get 'em perfectly brown (and not overdo it!) with Rebecca DeAngelis, pastry chef at Babbo.

Want to make the best homemade pie crust? Mario Batali's got you covered. Kick store-bought crusts to the curb. Rebecca DeAngelis, pastry chef at Babbo Ristorante Enoteca, shows you how to make your own phenomenal crust from scratch. ------------------------------- Up your game in the kitchen by learning all the fundamentals--right here, every week on How-To Tuesday from Mario Batali.

Need Help With Pie Crust? Mario Batali's got you covered. Once you've made a beautiful, flaky, buttery, delicate pie crust (check the Mario Batali YouTube channel for the video!) you'll need to roll it out and form it into a pie pan. Who better to show you how than Babbo Ristorante's pastry chef Rebecca DeAngelis?

It's "Holidaze" 2013! Mario Batali and his chefs celebrate the holidays with a spectacular potluck dinner. Find all the recipes at www.mariobatali.com. Joining Mario are Cruz Goler (Lupa), Josh Laurano (Tarry Lodge), Liz Benno (Eataly), Dennis Mullalley (Otto), Rebecca DeAngelis (Babbo), Mary Giuliani (Mario by Mary) and Matt Abdoo (Del Posto).