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When Chef Zak Pelaccio opened Hudson Valley's Fish & Game, he asked himself, "what does this place taste like?" The answer was a succulent lamb shoulder cooked over an open fire and complemented by grilled cucumbers, pink peppercorn and homemade yogurt sauce.
Michael's Executive Chef Miles Thompson uses the most marbled of cuts, the Denver steak, to create a dish that speaks to the restaurant's past and future.
World-renowned chef Thomas Keller shares with us his love for the croque madame, a mainstay of his restaurant, Bouchon.
Owner and chef Angie Mar of New York's The Beatrice Inn takes her childhood memories of Peking Duck to new levels with her Roast Duck Flambe. First, it's cured in numerous salts and sugar for 5 days before being cold smoked in cherry wood and roasted. The dish is then brought to the table where Cognac is lit on fire and poured over the duck for a truly memorable experience.
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- Premiered: December 17, 2006
- Rating: None
- Premise: World master chef Meg Galvin prepares recipes for cooks of all skill levels. (more)