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 Larry Thum from The Dining Car in Philadelphia, PA prepares his famous dish: Mamma's Chicken.
Chef Walter Staib from historic City Tavern in Philadelphia makes mushroom toast along with Benjamin Franklin Tofu.
Chef John Gallagher from The Restaurant School makes a Gingerbread house.
Chef Walter Staib makes Chicken Doree with Dietz and Watson Roast Chicken.
Robert Peters gives some tips for choosing champagne.
Matt Zagorski makes a pork chop with home-made compound butter.
Chef Patrick Feury makes braised pork belly buns.
Chef Walter Staib of City Tavern in Philadelphia makes grilled char sui kebabs using Dietz and Watson beef.
Chef Walter Staib makes stir fry with Dietz and Watson Black Forest Smoked Ham.
Chef Carlo DeMarco prepares a seasonal favorite: Roasted Butternut Squash and Apple Cider Bisque.
Mixologist Elayne D shows us how to make punch for a holiday party.
Chef Walter Staib makes his New England Special beef franks.
Chad Merriweather and Robin Casper from Diageo in Malvern, PA prepare four different Holiday Party Cocktails with NUVO Sparkling Liqueur, Cîroc Vodka, Captain Morgan Original Spiced Rum.
Chef Walter Staib makes a Philadelphia Burrito and a Chicken Florentine Omelet.
Chef Walter Staib makes turkey puttanesca using Dietz and Watson ingredients.
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