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.
The chef/owner of San Francisco's Coi talks about his influences, including time spent in France, and his grandmother's cooking.
A few things you'll learn in the video: how to tell when your masa dough is the right consistency; the method for enclosing the masa and turkey filling in banana leaf wrappers; and how to steam the tamales and know when they're finished cooking.
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.
The chef at San Francisco's Coi gives a tour of the Marin farmers' market and shares his secrets for picking the best ingredients and planning a seasonal menu around them.
The chef/owner of San Francisco's Coi shows how easy it is to make butter at home.
Carla makes a classic, American treat.
The co-hosts talk about the memory associations that go along with their individual comfort foods.
Want to make a chicken dish that tastes like a million bucks? Try this recipe by Michael Symon!
The co-hosts discuss outlandishly expensive meals available in New York.
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