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Chef Fabio Viviani talks about the family recipes he'll use at Siena Tavern in Chicago.
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The former Aviary mixologist shows off a drink at the 18th floor Chicago nightspot.
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Two contestants square off for the chef position at new Chicago Alpine-themed restaurant.
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The chef visits Chicago's Floating World Gallery to discuss the artistic inspiration behind Sumi Robata Bar.
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Jim Graziano shows us how he uses a hammer, a huge knife and piano wire to slice the 85-pound block of cheese at J.P. Graziano, the fourth-generati...
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With chocolate chip ricotta and cookies.
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The executive chef of North End Grill prepares the popular British dish.
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The chef teaches us how to make a perfectly poached egg.
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The chef prepares a paella with vegetables and no time in the oven.
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The chef demos a spicy spring salad.
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Mr. Chocolate himself demonstrates how he makes a world-famous treat.
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Chef Dominique Crenn creates a traditional dish, featured on her tasting menu.
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There sure is a lot of food love going around.
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Chef Joshua Skenes demonstrates how to fire-roast beats the old fashioned way.
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Chef Sho Kamio prepares two types of sashimi.
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Chef Jennie Lorenzo prepares a dish featuring foie gras mousse and dehydrated vegetable chips.
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Stephen Collucci makes a buttery Almond Brioche.
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Chef John Tsakinis prepares a roasted lamb for Greek Easter.
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Bill Telepan prepares three Passover items.
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The chef makes fettuccine with lobster and tomato sauce for Fallon's one-year anniversary as host of "Late Night."
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The Waverly Inn chefs demonstrates his Monterey Jack and Cheddar blend.
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How En Japanese Brasserie makes their "Dassai" Hot Pot.
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The Spotted Pig chef teaches a class about pork.
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The Fatty Crab chef teaches a class on Malaysian flavors.
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Chef Barbara Lynch demonstrates how to make a ricotta stuffed tomato salad with sherry vinegar.
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Chef Barbara Lynch runs down a quick recipe for celery and funnel soup.
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Chef Barbara Lynch shows us how to make homemade gnocchi with vegetable and meat.
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Chef Barbara Lynch gives a quick rundown for an easy marinara sauce recipe.
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Chef Michael Schlow of Alta Strada cooks up some spicy shrimp tacos for Cinco de Mayo.
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Chef Joe Brenner of Figs on Nantucket makes roasted and toasted garlic hummus.
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Corton's Liebrandt cooks up some affordable, and mouthwatering, dishes.
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Chef/restaurateur Lidia Bastianich and her granddaughter Julia make traditional Italian Easter bread dolls.
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Chef/restaurateur Lidia Bastianich shows us how to prepare her succulent roasted lamb shoulder.
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Chef Frank McClelland of L'Espalier in Boston makes heirloom tomato soup and herb-poached lobster with Chef James Hackney.
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The beginning of the "Wagyu Truth" demo session with Iron Chef Masaharu Morimoto at the South Beach Wine & Food Festival 2009. Chef Morimoto and hi...
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Chef Missy Robbins of A Voce makes roasted artichokes marinated with lemon, parsley, and chilis.
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Chef Rebecca Charles of Pearl Oyster Bar teaches us how to cook fish.
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Chef Giuseppe Tentori makes Bigoli pasta using his "black stallion" device.
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Chef Michael White makes a Peperoncini with pizzazz, sure to give you a bang for your bite.
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Chef Gabriel Bremer of Salts Restaurant in Cambridge, MA makes roasted petite farm beets on The Chef's Kitchen.
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The making of a Milky Way crepe.
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Chef Joey Campanaro of The Little Owl makes a risotto with black truffles and talks about the power of truffles in cooking.
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Master sushi chef Naomichi Yasuda displaying his prowess at Sushi Yasuda in Midtown.
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Anthos Chef Michael Psilakis makes Greek meatballs.
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Alton uses the French Press to create the perfect faux latte.
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As a light lunchtime dessert, try Giada's mini pineapple upside down cakes.
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Mario Batali demonstrates how to make the dough for chocolate chip-orange cannoli, a dessert that's part of his Italian Christmas Eve Feast of the ...
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Watch this remix of Emeril making a big bologna.
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Maggie and Jake and their mom appear on Molto Mario back in the day.
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Late Night BLT Sandwich with Fried Egg & Cheese. Recipe by Thomas Keller, a 3-Michelin-Stars Chef. Featuring Adam Sandler.
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Giada serves lamb chops and couscous cakes with a honey balsamic sauce.
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Chef Tim Love is known for his farmers market cattle drives featured on The Today Show and The Food Network. Now, he's ready to offer a lesson on h...
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Chef Bobby Flayshares some of his favorite Italian recipes with Maggie Rodriguez.
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Bobby Flay shares his top three grilling tips.
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Alex Guarnaschelli cooks up butternut squash soup in the Butter kitchen.
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Christophe Gerard, chef de cuisine of FARM at the Carneros Inn, blanches them in milk, then drains them and pan-fries them in butter.
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Chef Alex Guarnaschelli, executive chef at Butter, makes a roasted, marinated leg of lamb with fresh thyme.
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Bethenny Frankel shows you how to make a delicious cocktail without the added sugar and calories.
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Michael Cecconi, New York mixologist at Back Forty, has paid his muddling dues and wants to share his hard-earned knowledge.
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Chef Neil Ferguson of Lower East Side restaurant Allen & Delancey prepares monkfish tail and eggplant puree.
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Terrance Brennan, founder of Artisinal Premium Cheese, discusses the perfect cheese plate on CBS.
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Chef Terrance Brennan of Picholine makes a gourmet grilled cheese sandwich with bacon and apple.
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Chef Paul Liebrandt of Corton Makes a Salt Cod Espuma.
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CBS challenges Chef Paul Liebrandt to make a meal for four on a $35 budget.
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Chef Wylie Dufresne Makes Wagyu Skirt Steak at WD-50.
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Chef Wylie Dufresne talks about food science and gives a tour of his Lower East Side restaurant.
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Chef Tony Maws demonstrates how to filet a bluefish.
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Chef Tony Maws demonstrates how to filet a bluefish.
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Ming Tsai, host of the public television series Simply Ming teaches us how to flip food in a pan like a pro.
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This recipe was adapted from "The Soul of a New Cuisine;" by Marcus Samuelsson, an Ethiopian born, Swedish raised chef with a restaurant in NYC.
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Tony Spinelli Sr., of Seymour, Connecticut, an expert at making homemade wine from storebought grape juice, shows and explains how.
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Winemaker Fred Scherrer discusses reductive winemaking and defines lees in response to questions from Jessica Bell of the MidWest Wine School.
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Tom Rothfus, Kitchen Kettle Village's "Food Guy," demonstrates cooking with rhubarb at the 26th Annual Rhubarb Festival.
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Using ingredients like fresh Rhubarb, Tom shows us how to make a very tasty Seasonal Punch.
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Giada De Laurentiis shares her love for entertaining California-style.
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Chef Matt Levin makes Japanese Pumpkin Squab.
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Chef Marcie Turney makes favorites from her restaurants: Shrimp Ceviche and Rack of Lamb.
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David Ansill, owner and Executive Chef of Ansill Food + Wine, prepares grilled lamb hearts and veal kidneys for a special addition to his happy hou...
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Graham Elliot Bowles shows some of his techniques.
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Bobby Flay cooks his version of the perfect burger.
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Food Network's Bobby Flay grilled up delicious cheese burgers topped with hash browns, a fried egg and bacon.
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Chef Jose Garces of Tinto in Philadelphia makes a Kobe Beef dish in the Ferguson showroom in Cherry Hill New Jersey
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Chef Jose Garces makes Mexican favorites: Crab Ceviche and Halibut Fish Taco.
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During Lent, fish can be a healthy alternative to meat. Bobby Flay shares a delicious and easy seafood recipe with Russ Mitchell.
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Chef Bobby Flay has tips for making a variety of pesto sauces using ingredients other than basil.
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Tom Colicchio reveals the "secret ingredient" and starts the clock. Michael Psilakis and Alexandra Guarnaschelli bring their delicious culinary cr...
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For a Mother's Day meal try this easy-to-make Cheese Sandwich Souffle.
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Chef Bobby Flay prepares mouth-watering blueberry cornmeal pancakes.
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Chef Bobby Flay cooks with President Obama at a White House Bar-B-Q.
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Bobby Flay shows Harry Smith and Lara Spencer how to make Fajitas on the grill.
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Chef Bobby Flay demonstrates how to make a Puerto Rican eggnog that is popular with his family.
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Short ribs are the new burger when Chef Gavin Kaysen and Brandt Beef join pastures. Chef Kaysen's ingenious aged fruit coulis with sumptuous short ...
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Chef Ron Siegel prepares Seared Foie Gras with a selection of salts and seasoning.
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Anthony Bourdain gets up at the impossible hour necessary to watch traditional baguettes get made.
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Chef Craig Hopson makes D'Artagnan pigeon, pomegranate emulsion and pistachio aioli - perfect for the holidays.

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Chef Chris Cosentino prepares beef shank at the Share Our Strength's Taste of the Nation in San Francisco.
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Chris Cosentino cleans a beef heart.