Jenn Anderson and Tim McCormick make cocktails using different flavors of alo drink.

Chef Jennifer Carroll poaches salmon in olive oil. She makes a ginger verjus sauce, and uses Dorot herbs and oranges.

Chef Tony Clark makes four seafood dishes with porgy, salmon, shrimp, swordfish and more.

Chef Patrick Feury shows us innovative ways to use Hatfield sausage.

Chef Tony Clark shows his Italian side with three dishes using Hatfield pork.

Jennifer Shea makes a healthy fall-flavored smoothie.

Edward Murray talks about and tastes a new wine now available at Pennsylvania Wine and Spirits stores Dialed In.

Chef Jeffery Power makes salmon with fresh autumn vegetables.

Chef Carlo DeMarco prepares a seasonal favorite Roasted Butternut Squash and Apple Cider Bisque.

Steve Pollack talks about and tastes wines from the Chairman's Selection program.

Chef Andrew Finch uses left over turkey to create unique spring rolls.

Eric Schellack shows us how to use objects from nature to make host and hostess gifts.