Oceana's executive chef Ben Pollinger, shows you how to properly crack lobster, from his new book SCHOOL OF FISH.
Joan Rivers talks about her two diverse books a tell-all plastic surgery guide and a Hollywood murder mystery.
Ava Chin, author of foraging toolkit and memoir, EATING WILDLY, describes the environmental and emotional benefits she reaped from her pastime as an urban forager in New York City.
Ben Ford, author of TAMING THE FEAST and owner of Ford's Filling Station, shows you how to test the 'wellness' of meat using just the palm of your hand.
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