Divya Videos

Turkey may be king at the Thanksgiving table, but dinner wouldn't be complete without delicious sides. Please your guests and your palate with this tasty new take on traditional sweet potatoes.

We visit the oldest wine shop in America with wine expert Michael Green and pick up savvy wine shopping secrets. Whether you need ideas for best picks for Thanksgiving dinner, a perfect hostess gift or a bottle to get your foodie boss, we've got your holiday shopping needs covered.

A-scalloping we go with Chef Brian Young. Chef Young gets serious about his cube of Jurassic salt as he gingerly grates centuries of Himalayan history over handpicked diver scallops. Too much to take in for one evening? Never! Put the snorkel away and watch Chef Young caramelize a little here and drizzle a little Tavern on the Green Fig Balsamic there, to bring the goods from under the sea to you.

Executive Chef Justin Bogle demonstrates how to carve your Thanksgiving turkey like a pro! Learn how to properly slice and dice your roast so that your bird doesn't end up looking like it was mauled by wild dogs.Author: behindtheburner Tags: justin bogle divya gugnani behind burner turkey thanksgiving gilt Posted: 19 November 2009 Rating: 0.0 Votes: 0

Experience perfect flavor symmetry as chef Michael Mina balances acidity, sweetness, spice, and richness, in this delightfully crispy seafood dish.

Take a behind the scenes look at the Behind the Burner team filming at Mohegan Sun in CT.

If you're intimidated by wine labels, do not fret. We traveled to Freemark Abbey Winery Napa Valley, CA to solve the mystery behind the bottle. From "Single Varietal" to AVA and vintage, we get the scoop on how to read the labels and learn about the wine inside.

CEO of http://behindtheburner.com, Divya Gugnani, shows the cast of Fox and Friends how to make a delicious, patriotic cocktail for your next American holiday.

Asian flavors influence Italian style at Riva. Chef Jason Travi's sushi cut tuna, striped bass with pink peppercorns and Panko breaded scallops are dressed up with a classic Italian touches, harmonizing the flavors of both cuisines in each bite.

Pastry Chef Monica Segovia-Welsh from Lantern shares the perfect semifreddo delight, complete with candied kumquats and coffee chestnuts. Yum!

Savory bites of the Far East have taken up residence in New York City at TAO, a celebrity hotspot and local favorite alike. Chef John Villa prepares a perfectly seared swordfish in a citrus marinade with syrupy ponzu butter, perfect for dipping those crisp asparagus tempura. Sharpen your chopsticks!

Chef Alexandra Guarnaschelli of Butter makes her delectable potato gratin with Huckleberry and Purple Majesty potatoes, black truffle oil, sherry, hazelnut oil and lemon. Hungry yet?