The Chef's Kitchen

Pastry Chef David Carmichael, from Gilt in New York City, makes Strawberry Pavlova with Passion Fruit Spuma. Lee Ann Erlbaum of Under the Icing in Lafayette Hill, Pennsylvania joins host Tinamarie to learn his techniques.

Chef Tony Clark of Philadelphia makes a Red Snapper Salad in a kitchen designed by IKEA.

Chef Jonathan Cartwright, of the White Barn Inn, makes Maine Wild Blueberry Granola French Toast. This is a special edition podcast from the Arts in the Inns festival in Kennebunkport, Maine.

Chef Anthony Bonett, from Alison at Blue Bell, makes a whole Spanish Octopus. He gets help from host Tinamarie and Comcast SportsNet's Derrick Gunn.

Chef Walter Staib, from City Tavern in Philadelphia, makes a Turkey Pot Pie. He also talks about the rich history of the ingredients, their importance in colonial times, and his newest cookbook, Recipes from The Birthplace of American Cuisine.

Chef Jonathan Cartwright, from the White Barn Inn in Kennebunk Beach Maine, makes Lobster Hash at the New England Culinary Arts Forum.

Chefs Tony Clark and Jean Marie Lacroix from Philadelphia make exciting dishes using only ingredients from Maine, including an omelet with lobster.

Chef Arthur Cavalier of Parc in Philadelphia makes a bistro favorite, Braised Short Ribs.

Chef Walter Staib from City Tavern in Philadelphia makes shrimp wrapped with chicken and lobster fritters.

Pastry Chef Traci Anello, from Anello's Pastries in Maine, makes chicken pot pie using gluten-free dough.

James Barrett, from Metropolitan Bakery in Philadelphia, makes a chocolate cake recipe from his cookbook.

Chef Tony Clark of Philadelphia makes an Italian favorite: Mozzarella Polenta.

Chef Morimoto uses his exceptional knife skills while creating beef tartare. He also uses sugar cane in a unique way.

Chef Chris Scarduzio, of Table 31 in Philadelphia, makes sauteed bronzino. Using many products from Rosa Foods, Chris also prepares a chick pea puree and an olive oil emulsion.

Chef Jose Garces of Philadelphia makes Crab Ceviche.

Baker David Carmichael, from Gilt in New York City, shows us how to make Gluten-Free Bread.

Chef Stephen Hopkins, from the Fish House Grill in Bar Harbor Maine, makes Lobster Bisque, New England style.

Chef Stephen Hopkins, from the Fish House Grill in Bar Harbor Maine, makes Lobster Bisque, New England style.

Chef Matt Levin of Philadelphia makes Japanese Pumpkin Squab, with a rich vegetable and wine sauce.