In this classic episode from The Fretz Kitchen, Chef Evan Deluty makes Grilled Pizze.
In this classic episode from The Fretz Kitchen, Boston chef and cookbook author Michael Schlow makes Mushroom Crostini and Red Snapper.
In this classic episode from The Fretz Kitchen, future Iron Chef Jose Garces makes baby squid cooked in a sauce made from squid ink.
In this classic from The Fretz Kitchen, New York Chef Christopher Lee makes a black sea bass with mussel broth.
In this classic episode from The Fretz Kitchen, Maine Chef Melissa Kelly makes ravioli with fresh day boat sea scallops.
In this classic episode from The Fretz Kitchen, Washington DC chef Jose Andres creates a unique shrimp dish.
In this classic episode from The Fretz Kitchen, two of Washington's finest chefs combine their talents to make Ravioli D' Astice.
In this classic episode from The Fretz Kitchen, Portland Maine's Steve Corry makes a local favorite.
In this classic from The Fretz Kitchen, iconic Chef Roberto Donna makes Dandelion Dumplings.
Chef Davis Denick makes salmon with chantrelle mushrooms and red wine butter sauce.
TV Chef Robert Irvine puts his unique twist on a classic Rack of Lamb.
Chef Pierre Gignac makes this fresh seafood dish.
Chef Tony Clark from Valley Forge Casino Resort makes a seafood salad using both fresh and grilled vegetables.
Chef Kurt Von Kahle makes rice and chicken tacos and teaches us about the history and use of the AGA Total Control Range Cooker.
Chef Ann Rudorf makes pizzas, steak, salmon, vegetables, and dessert in an outdoor brick oven
Chef Tony Clark makes a mixed grill of items including meat, seafood and vegetables
Chef Jeffery Power makes Guinea Fowl with Chanterelle Mushrooms, Chestnuts, Rutabaga Puree and Pan Ju.
Chef Walter Staib makes mini paninis, Italian paninis and pastrami paninis with Dietz and Watson meats and cheeses.
Jennifer Shea makes a healthy fall-flavored smoothie.
Chef Walter Staib makes Chicken Doree with Dietz and Watson Roast Chicken.
Steve Pollack talks about and tastes wines from the Chairman's Selection program.
Chef Walter Staib makes grilled kebabs using Dietz and Watson sausages and wursts.
Chef Walter Staib makes some of his favorites dishes using cheese.
Robert Peters gives some tips for choosing champagne.
Matt Zagorski makes a pork chop with home-made compound butter.
Chef Walter Staib cooks Wieners, Brats, Knockwurst and Kielbasa in many various combinations.
Chef Patrick Feury makes braised pork belly buns.
Chef Walter Staib makes stir fry with Dietz and Watson Black Forest Smoked Ham.
Mixologist Elayne D shows us how to make punch for a holiday party.
Chef Walter Staib makes sandwiches and grinders for a party.
Chef Walter Staib makes his New England Special beef franks.
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