Michael Lomonaco pours veggie broth and adds curry powder to a pot for a pea soup, while Emeril Lagasse adds some mushrooms and bok choy to his wonton soup. Lagasse then marinates pork and folds it in wonton wrappers.
The chef/owner of San Francisco's Coi talks about his influences, including time spent in France, and his grandmother's cooking.
Michael Lomonaco talks about his restaurant, Windows on the World.
Things you'll learn in the videos: how to tell when your masa dough is the right consistency; the method for enclosing the masa and turkey filling in banana leaf wrappers; and how to steam the tamales and know when they're finished cooking.
Mixologist Eben Freeman, of Tailor restaurant in New York City, explains the importance of ice and how to make cubes in different sizes and shapes.
Epicurious's Around the World in 80 Dishes takes you to Japan, with a demonstration of authentic Udon Noodles with Chicken, Shellfish, and Vegetables, prepared by Chef Shirley Cheng of The Culinary Institute of America.
Michael Lomonaco shares a great family meal recipe.
A few things you'll learn in the video: how to tell when your masa dough is the right consistency; the method for enclosing the masa and turkey filling in banana leaf wrappers; and how to steam the tamales and know when they're finished cooking.
The chef at San Francisco's Coi gives a tour of the Marin farmers' market and shares his secrets for picking the best ingredients and planning a seasonal menu around them.
The co-hosts, joined by Michael Lomonaco discuss why they love beef!
Michael Lomonaco has a delicious way to serve your skirt steak!
Get this recipe for a special twist on the classic Club Sandwich!
Get the recipe for Carlas fun Grilled Pineapple Upside Down Sandwich.
Get a look at a dramatic 5-minute Cuban Sandwich recipe.
Michael gives you the lowdown on steak tips!
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