Michael Lomonaco makes his seasoned prime rib with horseradish cream.
The chef/owner of San Francisco's Coi talks about his influences, including time spent in France, and his grandmother's cooking.
Mixologist Eben Freeman, of Tailor restaurant in New York City, explains the importance of ice and how to make cubes in different sizes and shapes.
Epicurious's Around the World in 80 Dishes takes you to Japan, with a demonstration of authentic Udon Noodles with Chicken, Shellfish, and Vegetables, prepared by Chef Shirley Cheng of The Culinary Institute of America.
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