Sommelier Melissa Monosoff gives tips on holiday entertaining with wine.
Chef Walter Staib makes Liverwurst Paté.
Chef Walter Staib makes grilled kebabs using Dietz and Watson sausages and wursts.
Chef Walter Staib makes Pork Lo Mein stir fry.
Chef Walter Staib of City Tavern in Philadelphia makes reuben egg rolls using Dietz and Watson meat.
Lori Arango, Ashley Cini, Colin Shearn demonstrate drinks we can make for the holidays.
Chef Patrick Feury makes braised pork belly buns.
Chef Chris Scarduzio makes seafood risotto.
Chef John Gallagher from The Restaurant School in Philadelphia, PA prepares Pfeffenuse, a traditional German Cookie.
Chef Walter Staib makes stir fry with Dietz and Watson Black Forest Smoked Ham.
Rob Peters tells us how to choose and serve a sparkling wine for the holidays.
Chef Wyatt Lash makes Beef Wellington.
Chad Merriweather and Robin Casper from Diageo in Malvern, PA prepare four different Holiday Party Cocktails with NUVO Sparkling Liqueur, Cîroc Vodka, Captain Morgan Original Spiced Rum.
Susan Jaslove from Miele prepares Festive Potato Pancake Wedges and Holly Curry from Miele makes Lobster with Champagne Sauce.
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