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Mussels with New Potatoes and Grilled Corn Ragout

Chef Mark Peel is making a delicious seafood dish that is packed with flavor!

Roasted Cauliflower Soup

Chef Susan Feniger is making a delicious soup and pairing it with roasted carrots, parsnips and cumin.

Edible Chocolate Candles

Debbie Matenopoulos is making edible candles out of white chocolate, chocolate mousse and raspberries.

Maria Provenzano is making a tasty breakfast treat packed with flavor.

Slow-Cooked Chicken with Crisp Corn Crust

Chef Yotam Ottolenghi of "Ottolenghi Simple," is making a delicious chicken dish with homemade corn crust.

Crown Roast with Mulled Wine Cranberry Relish

Chef and founder of "Salt & Wind," Aida Mollenkamp is making a holiday feast with homemade relish.

Mushroom and Asparagus Frittata

Chef Claire Tansey is in the kitchen making a delicious frittata with just about any vegetables you have in the fridge.

Lobster Chowder with Bacon, Saffron & Tomatoes

Senior Food Editor of “Yankee Magazine,” Amy Traverso is in the kitchen with Debbie, making some rich and delicious Lobster Chowder.

Sticky Toffee Pudding

Author of "Southern Baked," Amanda Dalton Wilbanks is making this holiday favorite dessert.

Short Rib French Onion Soup

Executive Chef, Adrienne Wright shows you how to make the ultimate version of a bistro classic, cheesy french onion soup with braised short ribs.