How-To Season 1
How-To: Make a Gin and Tonic
British chef Lee Tiernan is on a quest to enjoy proper Beefeater gin cocktails around America while creating perfect dishes—using the best local ingredients—to accompany them.
How-To: Make Pig Face Treacle With James Knox Boothman
Wondering what you should do with all that leftover pig face you have in your fridge? Chef James Knox Boothman of London's Coal Vaults restaurant shows how us to make it into delicious "treacle."
How-To: Make Prison Style Sweet and Sour Pork With Andy Roy
If you weren't locked up in Pelican Bay State Prison in the early 2000s, then today is the day you are going to learn how to make a prison-style sweet and sour pork. And we've got just the man to give you a tutorial: Andy Roy.
How-To: Make Crab Mac & Cheese with Thom Beers
If you're ever caught on the treacherous Bering Sea, you would want to have some comfort food, right? For Thom Beers, creator and executive producer of Deadliest Catch, it's all about crab mac & cheese.
How-To: Make Lard Biscuits With Cara Nicoletti
A former pastry chef, fourth generation butcher, and food writer/blogger of Yummy-Books.com, Cara makes the flakiest, airiest lard biscuits we've ever tasted north of the Mason-Dixon line.
How-To: Make a Late-Night Sandwich
Renowned chef Michael White shows us how to make his favorite mortadella sandwich and breaks down what makes a good late-night sammy.
How-To: Make a Pour Over Coffee
Sommer Santoro, owner of Black Gold in Brooklyn, shows us how to make a cup of coffee so good, you'll think twice before ever drinking the crap in your office kitchen again.
How-To: Make Haggis
Ben Reade, a native Scotsman and the head of culinary research and development at the Nordic Food Lab, walks us through the labor of lamb love.
How-To: Make Lunch Recipe
We caught up with Brooklyn Dinner Bell chef Julia Ziegler-Haynes in her kitchen, where she taught us how to make lunch with leftovers.