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Chef Jonathan Cartwright makes a Grand Marnier Souffle with a Blood Orange Sorbet

Chef Jose Garces of Tinto in Philadelphia makes a Kobe Beef dish in the Ferguson showroom in Cherry Hill New Jersey.

Max McCalman, author of "The Cheese Plate" talks about pairing wine with French cheeses.

Nutritionist Emma Fogt shows how to make fun and healthy sandwiches for kids using Dietz and Watson lunchmeats

Chef James Taylor makes authentic English Fish and Chips

Chef Walter Staib makes a wrap using Dietz and Watson Chicken Sausage

Chef Walter Staib makes panini and other sandwich items for a party using Dietz and Watson meats, cheeses and spreads

Chef John Mims of Carmines Creole Cafe in Bryn Mawr PA makes Seared Scallops at the Ferguson showroom in Cherry Hill New Jersey

Chef Mikael Andersson makes Venison with an Apple Cider and Chestnut Sauce at the New England Culinary Arts Forum in Edgecomb, Maine.

Chef John Mims makes Lobster Stuffed Baked Eggplant