Dine! Piattello’s Margherita Pizza And Stuffed Squashed BlossomPiattello’s Executive Chef, Marcus Paslay, demonstrates his margherita pizza and stuffed squashed blossom, a perfect summer pairing with simple, fresh ingredients made in house.
Dine! Making The Ancient Grain Salad At SugarbaconExecutive Chef Jason Ferraro shows us one of his favorite light dishes at Sugarbacon Proper Kitchen: the Ancient Grain Salad.
Dine! SugarbaconServing New American with a Southern flair, Sugarbacon’s owner and Chef, Jason Farraro, talks about what makes the restaurant so special and shows off a few hot items on the menu.
Dine! Dude, Sweet Chocolate's Rose Bud FudgeDude, Sweet Chocolate has become a favorite of chocolate lovers all around the world. Katherine Clapner shows us how she makes her special Rose Bud fudge.
Dine! UchiChef de Cuisine Alex Astranti gives us a tour of the sleek and modern Uchi.
Dine! Urban CrustLove pizza and fun? Urban Crust in Plano is the place for you. Meet Chef Salvatore Gisellu.
Dine! Urban Crust’s Black & Blue PizzaChef Salvatore Gisellu from Urban Crust in Plano prepares his “Black and Blue” pizza.
Dine! Fearing's Barbeque Shrimp TacosWe’re at Fearing’s and Dean Fearing shows you his recipe for barbecued shrimp tacos,
Dine! Fearing’s Apple Fried Pie - Part 1Want to know how to make the perfect dough for your desserts? Jill Bates, Executive Pastry Chef at Fearing’s shows you.
Dine! Ocean PrimeStopping by Ocean Prime in Uptown to give you an inside look at the elegant, yet comfortable restaurant, where executive chef Sonny Pache shows you some of his favorite menu items.
Dine! FT33: Roast Lamb DishChef Matt McAllister prepares a delicious roast lamb dish with gremolata and turnips at FT33.
Dine! Rosewood Ranches: Part 2Rosewood Ranch, where Chef Michael Scott prepares a spread that those gathered around the chuck wagon, back in the day, could have only dreamed about.
Dine! Ingredients Are KeyChefs from top restaurants like DISH, Gemma, and Pink Magnolia talk about the importance of the ingredients.