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Made by chef Ginevra Iverson of Calliope in the East Village.
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The celebrity chef makes a cameo in the Broadway musical 'Rock of Ages'
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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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In his very stylish way.
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'New York' magazine's Alan Sytsma checks out the city's best place to sample a tasting menu, Chef's Table at Brooklyn Fare in Downtown Brooklyn. Ma...
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And asks Kara DioGuardi to "massage the meat."
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Ripert stars as himself in HBO's series about post-Katrina New Orleans.
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As a chef, of course.
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Filmed in Lincoln Center, starring actor Stanley Tucci.
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Stephen Collucci makes a buttery Almond Brioche.
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The manager recalls his time at Freddy's on the eve of its destruction.
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The Hearth chef shares his guilty pleasure with 'Nightline.'
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Chef John Tsakinis prepares a roasted lamb for Greek Easter.
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His great-great grandfather was a miner in Montana.
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Lure Fishbar's chef celebrates the Super Bowl
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Boulud meets Nate Appleman.
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The Eleven Madison Park chef takes a turn on Nightline's "Platelist" series.
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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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Eric Ripert examines collaboration from the beehive to the Le Bernardin kitchen.
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Eric Ripert prepares smoked salmon and caviar, and visits the garden of California chef David Kinch.
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Chef/restaurateur Lidia Bastianich shows us how to prepare her succulent roasted lamb shoulder.
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Public Television Chef Lidia Bastianich talks about her restaurants and her family.
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Chef Missy Robbins of A Voce makes roasted artichokes marinated with lemon, parsley, and chilis.
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Drew Nieporent gives a tour of Corton.
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Bonus footage of Marco Canora at Greenmarket (with Feedbag).
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Restaurateur Sirio Maccione sits down to talk about his restaurant philosophy and the history of Le Cirque.
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Pizza artisan Anthony Mangieri talks about his minimalist style and the weaknesses of traditional New York pizzerias at his restaurant in the East ...
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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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Chef Joey Campanaro of The Little Owl makes a three-course meal for four with gourmet burgers for under $35.