Chef Tony Clark makes a classic family dinner: whole roast turkey. He also makes a smoked turkey salad with fresh ingredients.
Chef Lee Chizmar makes mushroom soup with a salad of mixed greens.
Chef Victor Bock of Sands Casino Resort Bethlehem prepares a tasting of duck. He uses local ingredients and pairs the dishes with local craft beers.
Watch as five chefs from The Chef's Kitchen show off their skills in front of a live audience. This epiosode celebrates the launch of our new TV studio at PBS39 on the Steel Stacks campus in Bethlehem, PA.
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 Walter Staib makes beef stroganov using Dietz and Watson ingredients.
Chef Walter Staib makes Liverwurst Paté.
Chef Guillermo Pernot makes Ceviche de Erizo and a cocktail using Pisco Portón.
Chef Walter Staib makes Pork Lo Mein stir fry.
Chef Walter Staib makes some of his favorites dishes using cheese.
Chef Walter Staib of City Tavern in Philadelphia makes reuben egg rolls using Dietz and Watson meat.
Tinamarie visits a Philadelphia fashion icon: Knit Wit
Olivier Desaintmartin serves quail two different ways.
Chef Chris Scarduzio makes seafood risotto.
Chef John Gallagher from The Restaurant School in Philadelphia, PA prepares Pfeffenuse, a traditional German Cookie.
In this fan favorite episode from the archives, Chef John Gallagher of the Restaurant School at Walnut Hill College makes his own holiday favorite, Stollen. Stollen is traditional German bread made with fruit and crusted with cinnamon and sugar.
Rob Peters tells us how to choose and serve a sparkling wine for the holidays.
Chef Walter Staib makes a Philadelphia Burrito and a Chicken Florentine Omelet.
Chef Michael Dorris from MPD Dining in Philadelphia, PA prepares Hors d'Oeuvres.
Chef Walter Staib makes an English Muffin Monte Cristo.
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