Travel Videos 365 - BETA version 1.02

A video profile of Craft restaurant in New York City featuring an interview with executive chef/owner Tom Colicchio. Chef Colicchio discusses the restaurant's festive atmosphere, his cooking philosophy and Craft's contemporary cuisine. Credits: Executive Producer:Jennifer Usdan

From SavoryCities.com, Seattle's Tom Douglas recommends his favorite cookbooks. For the complete list visit http://www.savorytidbits.com.

vídeo promocional de rip curl muy bueno se ven olas de la ultima competición en el WCT Pro France de Tom Curren y un trip en Rusia.

Tired of taking your laptop out and putting it in a bin each time you have to go through airport security? New TSA regulations allow you to send "Checkpoint Friendly" bags through XRAY without taking them out. Tom Bihn's "Checkpoint Flyer" is one of the newest. Digital journalist Scott Newell takes the Checkpoint Flyer through security.

Making chao tom (Shrimp paste on sugarcane) on Dinh Cong Trang street, Saigon, Vietnam. From www.noodlepie.com

Cool vloggy thing to go on burnzy121- Subscribe!! http://www.youtube.com/burnzy121 I only got limited footage sadly of my stay in scotland, most of this is the day we went around Edinburgh. http://www.youtube.com/laurbubble http://www.youtube.com/omgmhazzrocks

Though written for the soldiers in the American Civil War, I want to dedicate this song to every soldier who camped in the snow at Valley Forge to every soldier who is camping in the heat of Bagdad. Written by Walter Kittredge during the Civil War, it became a favorite among soldiers in both North and South..... more

Tom Crean Antarctic Explorer Guinness ad

This is a collection of photographs of one of the most beautiful places on Earth - Nova Scotia. The music, "Farewell To Nova Scotia," was arranged and recorded by Tom Roush of Keokuk, Iowa.

(9V-SVO) Three beautiful heavies departing on a cold and overcast June morning at Manchester. OHY4382 to Dalaman, BA1503 to New York JFK and SQ327 to Singapore, includes Air Traffic Control. By Tom Hughes