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The quick-service chain serves its hot chocolate in Mini Chocolate Coated Cookie Cups.
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The chef and co-owner of Atelier Crenn in San Francisco focuses on cuisine as a craft and the community as an inspiration, Bloomberg Businessweek r...
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Take a look at what goes into preparing the whole stuffed suckling pig at New York’s DBGB Bar & Restaurant, as filmed by Eater.
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The casual-dining Italian chain demonstrates how to make one of its small plates.
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The acclaimed chef worked with the quick-service chain on its new Superfood Side, a kale and broccolini salad.
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Chick-fil-A chef Christy Cook demonstrates this recipe based on the quick-service chain's Peppermint Milkshake.
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The coffeehouse chain presents a recipe for a chocolaty espresso drink flavored with orange zest.
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Chick-fil-A chef Brian Kolodziej flavors a chicken-and-waffles recipe with Cheddar cheese and sautéed apples.
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Fine-dining chef and restaurateur Daniel Boulud prepares the ultimate cocktail party appetizer for Bloomberg: lobster salad, three ways.
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Pizzetteria Brunetti in New York City tops one of its pies with pumpkin.
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Kingside Restaurant in New York City shows off its autumnal dishes.
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Chipotle offers a peek into its kitchens and demonstrates preparations for some popular menu items.
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Chipotle offers a peek into its kitchens and demonstrates preparations for some popular menu items.
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Chipotle offers a peek into its kitchens and demonstrates preparations for some popular menu items.
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Chipotle offers a peek into its kitchens and demonstrates preparations for some popular menu items.
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Chef Bill demonstrates how to make a summer dessert with TASTE NY Concord grapes.
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Leave it to the creator of the Cronut to come up with this sweet and savory soft serve ice cream with a burrata cheese base.
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Chef Eric Kayser bakes his version of dark sesame buns with a unique ingredient: squid ink.
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Get cooking with IBM's Watson Computer.
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Angelo Sosa, owner and chef of Añejo in New York City, demonstrates his version of the avocado-based dip.
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The humble sandwich gets a luxe addition of lobster.
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Chef Vikki Krinsky remixes one of the chain's sandwiches.
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The Top Chef alum makes a chicken sandwich inspired by the chain's signature menu item.
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Follow the chef from San Francisco to San Sebastian as she re-invents "Marmitako," a traditional fish stew.
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Jason Weiner, executive chef and founder of Almond Tribeca in New York City, demonstrates how to make Lobster Sausage.
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New York chef Marc Forgione cooks up the classic recipe his family is known for.
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The family-dining chain shows how it develops its breakfast creations, like its recently introduced Criss-Croissants.
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Chef Daniel Hopps and new Charlotte, N.C., franchisee Ravi Desai demonstrate recipes from the fast-casual chain.
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The beverage includes blackberries, Bacardi Superior Rum, fresh lemonade, hand-shaken and topped with a Zonin Prosecco and lemon float.
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This cocktail recipe from the casual-dining chain includes Grey Goose vodka, Cointreau, cranberries and mint.
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Anthony Gregorek, chef of ESPN Club at Walt Disney World Boardwalk Resort, demonstrates how to prepare some unique burgers.
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Meet the Fool's Gold: a sandwich that was loved and devoured by Elvis Presley. Made with peanut butter, jelly and bacon, the sandwich is served up ...
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Warm, spiced wine are a perennial favorite.
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Go inside New York City restaurant Blaue Gans to see how its pear strudel is made.
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The Momofuku Milk Bar chef and founder shares her tips for baking inventive desserts with fall vegetables.
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The New York City-based chef demonstrates how to make the essentials for a Mexican taco feast.
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Dave Pasternack shows how to make cavatelli with a fresh cherry tomato sauce and fettuccine with lobster.
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Chili's chef and "pickle guy" David Stadtmiller demonstrates how the chain makes its pickles.
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Chef Brian Sullivan demonstrates how to make this seafood dish.
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In the test kitchen of Noma, Redzepi and his pastry chef, Rosio Sánchez, demonstrate the difficulties of making the Mexican staple.
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The bartender at Bemelmans in New York's Carlyle Hotel gives step-by-step instructions on how to mix a Sazerac, an Old Fashioned and a gin martini.
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The New York restaurant shows off its take on the Southern classic.
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Chef Nathan Sasi is part of Sydney's fascinating new generation of chefs.
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Ice cream aficionado Shiho Yoshikawa churns out farmers market flavors like sweet corn, peaches and cream, and plum sorbet.
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Chef Angel Flores demonstrates how to make this menu item of a burger with fries and a spiked milkshake.
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Three types of ice are used at the Clam in New York's West Village. Chef and co-owner Mike Price explains why certain cocktails are served with cru...
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Japanese celebrity chef Nobu Matsuhisa shows how to transform raw fish into the celebrated sushi dish that drives his global restaurant business.
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White House executive chef Cristeta Comerford takes viewers behind the scenes of preparations for the U.S.-Africa Leaders Summit dInner on Aug. 5.
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See what goes into the tacos at New York's Otto's Tacos.
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Amanda Cohen, chef and owner of Dirt Candy in New York, loves finding ways to bring creativity to summer veggies, like using beet greens for pesto.
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The casual-dining Italian chain shows what goes into this pasta dish.
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The New York City restaurant prepares a dish of pickled watermelon with pork.
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Chef Nuetzi's students were surprised to learn that the made-from-scratch recipes they created were actually from Olive Garden's first ever Alfredo...
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The Brooklyn, N.Y.-based purveyor of high-end ice cream demonstrates how to make an ice cream cake.
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This amazing visual journey offers a look inside chef Mark Purdy's intricate preparations for a seven-course tasting.
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The culinary school highlights various ingredients and cooking methods local to the Peruvian region.
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This dessert has all the elegance of a plated dessert and all the gooey goodness of a brownie.
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Churrasco is Brazil's version of cowboy barbecue, invented by the gauchos, the Brazilian horsemen who herded cattle.
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This recipe makes this favorite sports bar menu item appropriate for breakfast.
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The casual-dining chain highlights the quality of its ingredients in a recent video.
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The chef of New York City restaurant Maialino demonstrates how to butcher a whole pig.
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The chef demonstrates how to prepare this traditional, slow-roasted Mexican pork dish.
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Executive chef Julian Marucci of Baltimore restaurant Cinghiale prepares a grilled duck dish.
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Find out how the casual-dining Italian chain makes pasta perfectly.
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Corporate head chef Jay Smith and food historian Francine Segan discuss the importance of seasonality to the chain's menu.
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Check out chef demonstrations at Chipotle's Cultivate Festival. Each festival features national and local chefs.
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The chef uses the classic cookie to make a dessert version of chips and salsa.
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The Italian casual-dining chain demonstrates what goes into some of its pasta dishes.
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Rosalba Lo Greco cooks for Barone Pietro Beneventano at his agriturismo, or farmhouse inn, Case del Feudo, outside Siracusa in Sicily.
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On the streets of Vietnam, sidewalk vendors sell a popular sandwich that reflects the country's history in every bite.
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Chef Anne Gingrass of Brix Restaurant in California's Napa Valley demonstrates a spicy version of these frites.
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Joyce Goldstein, chef consultant and prolific cookbook author, demonstrates how to make this dish, also called "rin ran."
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The dish is served with a mint salad and cucumber yogurt raita.
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Chef Scott Samuel says this is the best chicken salad you'll ever have.
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Nothing beats the bright tang of lemon for a refreshing dessert.
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Chef Bill Briwa gives an overview of ideas for cooking with mushrooms.
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This simple soup incorporates cannellini beans, Tuscan kale, and pork sausage.
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Gema Martinez, executive chef of Redwood Cafe in Modesto, Calif., demonstrates how to make this beef dish.
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Executive chef Tony Wu of M.Y. China restaurant in San Francisco makes hand-pulled noodles.
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The Muppets join the celebrity chef in the kitchen to cook up a crustless quiche with spinach and gruyere.
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Chef Will Horowitz of Ducks Eatery in New York City demonstrates how to make this sandwich.
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The chef of New York City's Red Rooster offers different ways to use classic and Greek yogurts.
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Chef Ferran Adrià demonstrates the creation of a signature menu item.
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Executive chef Darrell Raymond demonstrates how to make this dish, to be served for Chinese New Year celebrations.
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Executive chef Joan Monfaredi demonstrates how to make this classic menu item.
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Chef Jeremy Spector of New York City's Brindle Room demonstrates how to make an Italian-style fried chicken sandwich.
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Chef Joe Dobias of New York City's Joe & Misses Doe demonstrates his take on a classic cubano sandwich.
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Chef Wade Moses of Rosemary's in New York City demonstrates how to make a sausage sandwich.
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The quick-service chain invites chefs to make new creations based on ingredients it regularly uses.
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The chef demonstrates how to cook his world-renowned Spago Pizza.
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Company chef David Eisel demonstrates how to make a kid-pleasing dish.
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Company chef David Eisel makes a sausage, tomato and arugula pizza.
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Company chef David Eisel demonstrates how to make a Southwest Omelet.
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Company chef David Eisel demonstrates how to make this recipe.
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An instructor from the culinary school demonstrates how to make this pie.
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An instructor from the culinary school demonstrates how to make this seasonal fall dish.
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Culinary school instructor Gianni Scappin demonstrates how to work with the seasonal ingredient.
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The leading chef shares a recipe for a chicken dish.
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Ajo blanco is a white version of the Spanish gazpacho.
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The celebrity chef and late-night TV host cook a meal with a stranger, on the show Jimmy Kimmel Live.