Chef David Banks prepares four dishes that you can share among friends. Sommelier Anne Hood will talk about...

Chef Jose Garces makes Mexican favorites: Crab Ceviche and Halibut Fish Taco.

Chef Walter Staib shows us how to make Asian favorites using deli items from your supermarket.

Chef Brant Dadaleares makes a Dark Chocolate, Caramel and Goat Cheese Panna Cotta.

Chef Roberto Donna makes pasta and swordfish based on traditional recipes from his native Italy.

Chef Ellen Yin makes a black bass wrapped in a grape leaf and a tropical fruit gazpacho.

Chef Marcie Turney makes favorites from her restaurants: Shrimp Ceviche and Rack of Lamb.

Chef Stephen Hopkins makes Lobster Bisque, New England style.

Chef Steve Corry makes a stuffed chicken in a new way...with the chicken outside of the stuffing.

Chef Walter Staib makes a shrimp and chicken dish along with lobster fritters.

Baker Traci Anello makes a gluten-free chicken pot pie.

Chef Jonathan Cartwright makes fresh scallops in a champagne sauce.

Baker David Carmichael makes Gluten-Free Breads.

Chef Evan Deluty makes a lamb dish with vegetables and arancini.

Chef Walter Staib makes pizza, pasta, and a sandwich using only gluten-free ingredients.

Chef Matt Levin makes Japanese Pumpkin Squab.

Chefs Tony Clark and Jean Marie Lacroix make everything with apples-except pie.

Chef Arthur Cavalier makes a bistro favorite-Braised Short Ribs.

Chef Alison Barshak makes a Mexican-styled Skate fish.

Chefs Tony Clark and Jean Marie Lacroix make three exciting dishes using only ingredients from Maine.

Chef Anthony Bonett makes Spanish Octopus.

Chef Chef Chris Scarduzio makes sauteed bronzino fillet with chick pea puree and olive oil emulsion.

Chef Matt Zagorski makes fresh Atlantic Halibut.

Chef John Shaw makes a Roast Lamb Saddle.

Chef Rob Evans makes a duck leg with a technique he calls shallow braising.

Chef Walter Staib makes turkey stew with fried oysters over an open fire.

Chef Walter Staib makes snapper and veal using the tools of an 18th Century cook.

Chef Walter Staib makes roasted oysters and ale-braised sausage using the tools and techniques of a colonial...

Chef Walter Staib makes Potato Pancake Sandwiches and other breakfast and lunch favorites.

Chef Tony Clark of Philadelphia makes Seafood Risotto with Mozzarella Polenta.

Chef James Taylor makes English Fish and Chips.

Iron Chef Morimoto makes Daikon Pasta, along with Beef Tartare, and Steamed Beef.

Chef Walter Staib makes his famous and historic Turkey Pot Pie.

Chef Chris Scarduzio makes prime aged NY strip steak pizziola with Tuscan potatoes.

Chef Rob Evans makes New England Scallops.

Chef Jonathan Cartwright makes a souffle incorporating creme patissiere, egg yolks and Grand Marnier liqueur.

Chef Kenneth Biggs makes a lamb loin lightly dusted with porcini mushroom.

Baker James Barrett makes a flourless Chocolate Cake.

Chef Chris Lee prepares crab cakes and lamb.

Chefs Tony Clark and Jean Marie Lacroix make lobster two ways.

Pastry Chef Traci Anello shows us how to make gluten-free shortbread.

Chef Olivier Desaintmartin and Laurent Leseur make a turbot roulade with lobster and vegetable risotto.

Chef Jonathan Cartwright makes a tuna freshly caught from the Atlantic Ocean.

Chef Steve Corry makes a sandwich from fried green tomatoes and lobster salad.

Chef Roberto Donna makes a favorite pasta dish.

Chef Evan Deluty makes Steak Tartar and Seared Scallops with Roasted Butternut Squash, and Chanterelle...

Chef David Charmichael makes creme brulee using Maine huckleberries.

Chef Christian Gordon prepares Peaks Island Mussels along with short ribs.

Chef David Banks fillets three whole fish and prepares them four different ways without cooking.

Chef Rob Evans makes lobster ceviche-style.

Chef Georges Perrier makes Scallops along with Pasta Puttanesca.

Chef Colin Wyatt cooks a Lobster with Macaroni and Cheese.

Chef Traci Anello makes Gluten-Free Pizza, and Gluten-Free Chocolate Chip Cookies.

Chef James Taylor makes a unique salmon presentation.

Chef David Leo Banks makes Monkfish along with a sashimi-style scallop appetizer.

Chef Jen Flock makes a Whole Roasted Barramundi served with Salmon and Caviar Crostini.

Chef Melissa Coriaty makes a consomme from shiitake mushrooms to go with home-made angolotti pasta.

Culinary Adventurer and cookbook author Cynthia Simonds makes fruit salads using apples.

Chef Jonathan Cartwright makes Maine Lobster Hash.

Chefs Tony Clark and Jean Marie Lacroix make Pasta with Clams.

Chef Tony Clark makes a salad featuring red snapper.

Baker Traci Anello shows us how to make gluten free Focaccia Bread.

Maine Chefs create dishes inspired by art and the artists.

Chef Rob Evans makes Farm Fresh Scrambled Eggs and Homemade Ricotta.

Chef Michael Schlow makes a three course meal.

Chef Steve Latona makes fresh ravioli and wild mushroom filling.

Maine Chefs create dishes inspired by art and the artists.

Maine Chefs create dishes inspired by art and the artists. We also have a fashion segment that highlights...

Chefs Mark Gaier and Clark Frasier make a main course of Roasted Duck along with oysters and fresh greens.

Chef Nate Legere shares the secrets of making Congdon's Biscuits.

Chefs Frank McClelland and James Hackney make Poached Maine Lobster and Roasted Duck. They also prepare salads...

Chef Mitchell Kaldrovich makes Pan Seared Scallops with Parsnip Puree and Shaved Fennel.

Chef Dave Banks makes Broiled Maine Hake with Barnegat Sea Scallops.

Chef Earl Anthony Morse makes Pan Roasted Scottish Wood Pigeon.

Chef Steve Latona makes Black Sea Bass wrapped in Banana Leaves and Peruvian Potatoes.

Chef Tony Clark makes a meal with pork, chicken, and catfish.

Chef Tony Clark makes a meal with fresh chicken and lentil soup.

Chef Patrick Feury makes Beef Salad with Peekytoe Crab Rillettes.

Chef Olivier Desaintmartin makes lamb loin roasted with garlic au jus Ratatouille and potato rosace.

Chef Walter Staib makes mini paninis, egg rolls, pate, and other entertaining party items.

Chef Jonathan Cartwright makes grilled lobster and braised lentils.

Chef Walter Staib makes Sausage Kebabs and Skewers, Char Sui Beef Kebabs, and other party items on his outdoor...

Chef Tony Clark makes Roasted Suckling Pig with Duck and Bronzino.

Chef Evan Deluty makes a rib eye steak, accompanied by a black truffle vinaigrette.

Chef John Mims makes Pizza and Crabcakes with a Creole twist.

Chef Evan Deluty makes Grilled Salmon with Corn, Tomato, and Spinach Ragout.

Chef Evan Deluty makes pan seared salmon.

Chef Marc Orfaly makes crab cakes.