Brian Sheehan dishes on what's hot and trending in the world of all things food and drink for Tuesday, October 11, 2016.
This Lemony, garlicy chicken breast in a white wine sauce, takes less than 30 minutes to make.
Need to serve a lot of people? Try this quick and easy legume-based, Lebanese salad that is often served as a mezze dish.
Chanie Apfelbaum whips up veggie chili and skillet cornbread in Anolon’s hard-anodized cookware.
Peppermint bark is a Christmas classic! Chocolatier Jacques Torres shows us 3 simple ways to make this sweet treat.
This tasty Christmas tree is filled with Nutella and decorated with fresh fruit. It's the perfect holiday dessert for the whole family!
This festive appetizer filled with ricotta and spinach looks complicated, but is actually easy to make and tastes delicious!
Stew Leonard's, an East Coast supermarket chain, carves a 4,013 pound block of cheese into a sculpture of their 'cheesy' company policy.
NY Cake's Lisa Mansour shows us how to bake and decorate these jolly cake pops perfect for any holiday spread.
CBD cocktails and food items are popping up on menus all across the country. Here’s a look into why and how New York’s Adriaen Block uses CBD in their offerings.
Challah bread can be braided in many different ways, but this is how the experts at Silver Moon Bakery in NYC braid theirs.
21st generation winemaker Gianluca Bisol shows us the secrets behind Cartizze, the best prosecco you can buy.
Miss Lily's in New York City shows us how to make their version of a roti wrap, a popular Caribbean street food made with a light flatbread similar to a tortilla.
The Nutella-centric menu at the new outpost makes this cafe the ultimate restaurant for any lover of the popular hazelnut spread.
Chef John Doherty of NYC's Blackbarn shows us how to cook Thanksgiving turkey like a pro and what to do with the leftovers.
