From sauces to pasta to the perfect steak, here's a look at a chef's world.
Chef's Notebook: Chimichurri
Visually experience the creation of chimichurri sauce with Chef Matias Mansilla at Siete Fuegos Restaurant in Argentina.
Chef's Notebook: Pici Pasta
Experience the world of pici pasta with Master Sommelier Bobby Stuckey and Taverna del Grappolo Blu.
Chef's Notebook: Baked Clams
Journey with Sabato Sagaria MS as he prepares one of his favorite meals from his childhood and a current staple in his house.
Chef's Notebook: Shucking Oysters
Julie Qiu, founder of In a Half Shell, demonstrates how to properly shuck an oyster.
Chef's Notebook: Béchamel Sauce
George Walker III shares how to make Béchamel Sauce.
Chef's Notebook: Hollandaise
It's time for sauces! Sparkler's star George Walker III shares the history and the recipe for great Hollandaise.
Chef's Notebook: Roman Pizza
Enjoy a taste of Roman Pizza with the father/son team at Antico Forno Roscioli in Rome, Italy.
Chef's Notebook: Mozzarella
Mozzarella is one of the most used but misunderstood cheeses in the world. We travel outside of Rome, Italy, to give you unprecedented access to the ancient process of making artisanal Mozzarella cheese. Master Sommelier and restauranteur Sabato Sagaria also tells you what to drink with this ep...