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03:20
How to make fried chicken two ways official
Get ready for some down home cooking! Chef Billy Parisi shows us two different recipes for fried chicken and mashed potatoes.
03:09
How to cook with wine official
Uncork your bottles and head to the kitchen! Chef Billy Parisi shows us various ways to cook with wine.
01:23
How to make curry fried chicken salad official
If you have some leftover fried chicken, give this recipe a try. Chef Billy Parisi shows us how to make a delicious curry fried chicken salad that will change the way you think about leftovers!
02:08
How to make sweet corn soup with crab official
Sweet corn is a versatile ingredient that's packed with flavor. Here, Chef Billy Parisi shows us how to make corn soup with chive oil and crab.
02:30
How to make chicken parmesan official
This classic Italian dish is comforting and flavorful, yet so easy to prepare. Chef Billy Parisi shows us how to make chicken parmesan with a homemade marinara sauce, served over spaghetti.
01:52
How to make a clam boil official
A clam boil is the perfect meal to serve at your next party or gathering of friends. Chef Billy Parisi shows us how easy it is to make a flavorful platter of delicious seafood and veggies!
01:50
How to make rotisserie chicken mac and cheese official
Thought mac and cheese couldn't get any better? Chef Billy Parisi shows us how to take this delicious comfort food to the next level with some tender rotisserie chicken.
02:13
How to make chicken carbonara official
This twist on the classic carbonara sauce is paired with tender slices of chicken breast and served over spaghetti. Chef Billy Parisi shows us how to make chicken carbonara and offers some suggestions for making the recipe your own!
02:05
How to make cherry turnovers official
Looking for a quick, delicious dessert that's simple to make and sure to please? Chef Billy Parisi shows us how to make fresh cherry turnovers that pair well with a scoop of vanilla icecream.
09:11
Bryan Voltaggio: Filleting and preparing Artic char official
Filleting a large fish can be a bit intimidating - but we've got help! Host Billy Harris visits the restaurant Volt, where chef and owner Bryan Voltaggio demonstrates how to fillet an arctic char as the first step in preparing the fish sous vide.
05:24
How to make Chef Kevin Sbraga's fried lobster official
Chef Kevin Sbraga, Top Chef winner and owner of SBRAGA Restaurant, puts host Billy Harris to work in the kitchen frying up some New Jersey Fried Lobster. This chicken-fried style lobster is perfect no matter where you're from!
05:28
How to make chicken and fries with Paul Kahan of Publican official
Paul Kahan, of Publican Restaurant in Chicago, shows host Billy Harris how to butterfly or "spatchcock" a chicken before throwing it on the grill for the famous Publican chicken and fries.
05:22
How to make Memphis-style BBQ ribs official
Change up your backyard barbecue menu with this delicious recipe. Host Billy Harris visits Baby Blues BBQ, where chef and owner Danny Fischer shows us how he makes his Memphis-style ribs.
02:38
How to make the Kingston Club cocktail official
Sit back and unwind with a refreshing tiki-style drink. Host Billy Harris visits the bar Clyde Common, where mixologist Jeffrey Morgenthaler shares the recipe for one of his signature cocktails - the Kingston Club.
02:34
Baby food basics official
It's time to start feeding your baby food purees, but where do you begin? Chef and author Catherine McCord shares tips and ideas for when and what to feed your baby.
04:34
How to make black bean cakes official
Beans are an incredible source of fiber and iron, and their soft texture is perfect for forming little cake-like patties. Chef and author Catherine McCord shares a recipe for black bean cakes that is sure to please vegetarians and meat lovers alike!
04:45
How to make pumpkin cheesecake official
Go beyond the usual pumpkin pie with this delicious twist on a classic. Chef Cathy Nehmer shows you how to make an incredible blend of two wonderful desserts - pumpkin pie and cheesecake!
03:27
How to make pickled shrimp official
In the gulf, where shrimp are fresh and plentiful, pickled shrimp are often served as a festive appetizer. Chef Cathy Nehmer shares her delicious recipe.
04:33
How to make corn maque choux official
This traditional south Louisiana side dish (pronounced “mock shoe”) features fresh-cut corn slow-simmered with delicious ingredients. Chef Gail Cunningham shows you how to make this twist on an American classic that's sure to spice up any meal!
02:03
How to make yukon gold mashed potatoes with cream cheese official
Here's a simple recipe that turns out marvelous mashed potatoes every time. Chef Cathy Nehmer shows you how to make this delicious side dish.