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Executive chef and VP of food and beverage Chris Gatto demonstrates how to make the sauce, which is featured on the chain's Cap Sirloin Steak and F...
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Nick Anderer, executive chef of New York restaurant Maialino, demonstrates how he makes this dish.
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Sarah R. McDonald, Olympic Champions of Food & Happy Meal Chef winner, demonstrates her gold-medal winning recipe of "Champion Chicken Sticks with ...
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McDonald's executive chef Dan Coudreaut makes Basil & Parmesan and Ham & Cheese Scrambled Eggs with Olympic swimmer Dara Torres and Dr. Paul Gately...
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Ginza Rokusantei restaurant in Tokyo makes Japanese soba noodles from scratch.
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Executive chef Adriano Ricco demonstrates how to make the steak house's New Zealand Mussels in a White Wine Sauce with Cherry Tomatoes, Basil and G...
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Kentucky Living magazine and the Kentucky Beef Council present Jack Fry's executive chef Shawn Ward for the Lean Beef Cooking Demo.
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Executive chef Rob Campbell and general manager Sara Blakely demo cocktails and dishes offered at the Toledo, Ohio, restaurant.
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Uno's executive chef Chris Gatto demonstrates how to prepare the chain's housemade guacamole.
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McDonald's executive chef Dan Coudreaut shows how to prepar...
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New York-based bartender Michael Neff demonstrates how to make the classic cocktail.
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The casual-dining chain's head chef demonstrates how to prepare this salmon dish, served with mixed veggies and lime rice.
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Head chef Luis Sanchez of the casual-dining Mexican chain demonstrates how to make this chicken dish.
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The chef–restaurateur makes his version of the Italian pasta dish, spaghetti with butter, cheese and black pepper.
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Lee shares his take on Colonel Sanders' recipe for Brunswick Stew.
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Lee shares his take on Colonel Sanders' recipe for Fried Tomatoes.
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Lee shares his take on Colonel Sanders' recipe for Onion Pie.
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Saturday night at Noma – three times winner of Best Restaurant in the World – is a time that head chef René Redzepi uses to challenge his team to p...
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John Li, senior vice president of research and development at the casual-dining chain, offers advice for grilling.
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Celebrity chef Edward Lee presents his take on some of the recipes from Colonel Sanders' recently discovered cookbook/autobiography.
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Celebrity chef Edward Lee shares his take on Colonel Sanders' recipe for Upside Down Peach Cobbler.
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U.S. Department of Agriculture experts share advice on food safety for barbecuing with chefs from the Army's "Grill Sergeants" TV program.
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Take a look at how to make this classic Kentucky Derby Day beverage.
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Executive chef Ryan Fletcher from Brio's Pembroke Pines, Fla., restaurant demonstrates how to make Lobster Ravioli and Crab Insalata.
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Executive chef Yang Huang of the New York City fine-dining restaurant demonstrates how to make Cantonese spring rolls and edamame dumplings.
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Take a look at how the New York City restaurant prepares its barbecue, from selecting wood to seasoning the meats.
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Thick-cut French toast with apples, pecans and maple syrup is the star of the New York City restaurant's weekend brunch menu.
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Head chef Abe Hiroki demonstrates the process behind the New York fine-dining restaurant's housemade tofu.
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Chef Paul Liebrandt of Corton in New York city demonstrates how to make this seafood dish.
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The proprietor of New York City's Sullivan Street Bakery demonstrates how to make no-knead pizza dough.
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The enchiladas are filled with seasoned ground beef and topped with chili con carne and cheese.
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Head dim sum chef Ben Zhou says the New York City restaurant makes more than 30,000 dumplings each week.
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The New York City restaurant reimagines the ice cream cone, ice cream sandwich and Italian ice.
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New York-based chef Alex Stupak puts a fine-dining spin on the Mexican comfort food.
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Calling it the "manliest sandwich," the chef demonstrates his version of the classic New Orleans dish.
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Chef Dale Talde makes egg rolls inspired by the flavors of everything bagels.
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Glenn Roberts of Anson Mills discusses Southern grains used in a tasting menu at Husk restaurant in Charleston, S.C.
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Chef Brian Ray demonstrates how the New York City fine-dining restaurant makes the Chinese dish.
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See how New York City restaurant Margon prepares the classic layered sandwich.
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The New York City steakhouse shows what goes into its signature mutton dish.
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Chef Eric Milley puts a whole lobster's worth of meat in this pasta dish.
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Chefs at Grant Achatz's Chicago restaurant create a sugar balloon that diners can eat.
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Senior executive chef Michael LaDuke uses sweet and spicy sauce and macadamia nuts in this dish.
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Chef Dan Kluger demonstrates how to prepare this dish from his New York City restaurant ABC Kitchen.
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Grant Achatz's restaurant concept Next in Chicago prepares a menu inspired by now-closed Spanish restaurant el Bulli.
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At New York's Stanton Social, classic French onion soup is reinvented as soup dumplings.
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Liquor.com advisor Simon Ford shows you how to make the gin, vodka and Lillet Blanc concoction.
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James Beard Award-winning chef Tony Maws makes the popular burger at his Cambridge, Mass., restaurant, Craigie on Main.
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Chef Justin Smillie gives rabbit a Southern-fried treatment at Il Buco Alimentari & Vineria in New York City.
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Take a look at what goes into the popular menu item at independent eatery 'ino in New York City.
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Chef Michael Lomonaco of Porter House New York takes the supermarket staple to fine-dining levels.
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Master mixologist and Liquor.com advisor Simon Ford demonstrates how to make both gin and vodka versions of the classic Martini.
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The chef of the casual-dining Mexican chain prepares Tilapia Veracruz.
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The chef and co-owner of the celebrated fine-dining restaurant Noma in Copenhagen, Denmark, discusses the intersection of cooking and science.
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Chefs at the fine-dining restaurant in New York City demonstrate how to break down a large whole tuna.
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The chef of New York City restaurant Annisa demonstrates how to prepare newly in-season Bay scallop sashimi.
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Levine has been canning, baking and cooking for over 30 years at Sarabeth's Kitchen, the chain of nine restaurants in New York and Florida she owns...
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The executive chef of New York City restaurant Eleven Madison Park whips up a fish dish.
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Chocolatier Jacques Torres demonstrates how to make chocolate-covered corn flakes.
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Momofuku Milk Bar pastry chef Christina Tosi demonstrates how to make the restaurant's signature Chocolate Chocolate Cookie.
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Chef Josh Capon of New York's Burger & Barrel demonstrates how to make rock shrimp hush puppies.
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Chef Glenn Harris of The Smith in New York makes les moules, or mussels.
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Chef Josh Capon of Burger & Barrel in New York demonstrates how to make shrimp tacos.
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Chef Glenn Harris of The Smith in New York demonstrates how to make Lobster Louie.
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Executive chef Luis Sanchez demonstrates how to make this ...
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Chef Alex Stupak of the restaurant Empellon in New York City demonstrates a recipe for shrimp tostada.
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New York City bakery Momofuku Milk Bar combines the flavors of Thanksgiving into a seasonal croissant. Pastry chef Zoe Cannan demonstrates how it's...
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See how to make Cinnamon Apple Cranberry Bread Pudding from an order of Pizza Hut's Cinnamon Bread Sticks.
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Igor Sverlov, head chef at the Noble Nest restaurant in St. Petersburg, Russia, keeps alive the country's aristocratic dining traditions with such ...
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Chef Martin Fauster of the Koenigshof hotel restaurant in Munich shows how to make a scallop dish with mushrooms he buys at the city's fruit and ve...
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The Food Network chef and "Iron Chef" contestant demonstrates how to make his spicy pork sandwiches.
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How to make fresh pasta, from creating a dough with flour and eggs, to techniques in passing the dough through a pasta machine.
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Ansel, who recently opened an eponymous French Bakery in New York City, demonstrates how to make the flaky, buttery pastry from the Brittany region...
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The New York City restaurant makes efforts to purchase food from small nearby farms. It hosted a pig butchering demo from a pork supplier, The Pigg...
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Here's what goes into the popular soup dumplings at Chinatown Brasserie in New York City.
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From the Modernist Cuisine cookbook, a Halloween-appropriate demo of how to make olive oil gummy worms in chocolate wafer cookie "dirt."
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Chef Seamus Mullen of recently opened restaurant Tertulia in New York City, which dishes up Spanish fare, demonstrates how to make the eatery's arr...
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New York-based chef and restaurateur Josh Capon demonstrates how to make his signature "Bash Burger."
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Go behind the scenes at one of San Francisco's most popular bakeries, and learn what goes into creating its new products.
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Chef Bill Telepan demonstrates his take on a beet salad.
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Victoriano Lopez, chef at the independent restaurant La Mar Cebicheria in New York City, demonstrates two dishes on the menu: Elegance and Lomo Sal...
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Go behind the scenes to see how the popular San Francisco bakery makes its bread.
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Chef Levi Roots shows how to cook snapper with coconut, chili and lime salsa.
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Chef Walter Staib of Philadelphia's City Tavern restaurant uses the tools and techniques — including an open hearth — of a colonial cook.
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Bartender and Liquor.com contributor Charlotte Voisey uses produces from Ferry Plaza Farmers Market in San Francisco to create cocktails using late...
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A Saveur magazine food editor shows how to peel two whole heads of garlic lightning-fast.
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Uno's executive chef Chris Gatto demonstrates how to make the casual-dining chain's sandwich, which consists of lobster, Cheddar cheese, mayonnaise...
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Hergatt, who owns and cooks at high-end restaurant SHO in New York City, creates an upscale plate from packaged Lunchables.
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The chef cooks up bucatini with cherry tomatoes and guanciale, an unsmoked Italian bacon.
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Celebrity chef Rick Moonen demonstrates how to make his seafood hot dog called "Moon Doggies,"...
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Institute graduates Rico Griffone '06 and Dr. Chris Loss '93 demonstrate how to prepare a healthful version of pumpkin chocolate chip cookies that ...
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Chef Steve De Barill from Seasons 52 makes the restaurant's Cedar Plank Roasted Salmon and Spicy Poblano Chile Relleno with Pico De Gallo.
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Popcorn is an unexpected ingredient in Virginia Willis' shrimp salad.
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Lead pizzaiolo at New York City restaurant Keste demonstrates how he crafts pizza.
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Chris Neal from bd's Mongolian Grill in Glendale, Wis., demonstrates how to make the chain's Mongolicious Beef.
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See what goes into Einstein's whipped Plain and Smoked Salmon Shmear with chopped lox, red onion, green onions and capers, topped with fresh dill a...
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Jeff Mauro, Sandwich King and winner of the "Next Food Network Star" cooking competition television show, demonstrates his recipe for Greek Tacos.
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Lee, who owns The Candlenut Kitchen in Singapore, demonstrates his country's cuisine.
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Alice Waters-trained Chez Panisse restaurant alum Russell Moore shows how the local and sustainable-focused eatery influenced his Oakland, Calif., ...
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Lauren, the founder of the Dylan's Candy Bar chain, shows how she crafts sugary-sweet cocktails. The chain will open a bar at the flagship New York...