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.
The co-hosts, joined by Michael Lomonaco discuss why they love beef!
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 gives a primer on how to shop for skirt steak, and then shows you how to make a pureed chimichurri topping to blend while the steak sears.
Michael Lomonaco makes his seasoned prime rib with horseradish cream.
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.
In this video, we'll show you how to check a pineapple for ripeness and expertly cut it up.
Michael gives you the lowdown on steak tips!
Michael Symon and Michael Lomonaco show you how to make a meal fit for a king!
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/owner of San Francisco's Coi talks about his influences, including time spent in France, and his grandmother's cooking.
The chef/owner of San Francisco's Coi shows how easy it is to make butter at home.
Get this recipe for a special twist on the classic Club Sandwich!
Get the recipe for Carlas fun Grilled Pineapple Upside Down Sandwich.
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