What's Cooking

What's Cooking: Fresh Herb Vinaigrette
A quick, easy, gourmet recipe for topping your salad with fresh dressing.

What's Cooking: Oaxacan Soufflé
A Talent restaurant offers more than your average Mexican food, but what the owners call "Latin soul cuisine."

What's Cooking: WEB EXTRA -- Mango Salsa
Chef Brian Bayless of Inti Restaurant shares his salsa recipe to accompany the Oaxacan Soufflé.

What's Cooking: Salmon O'Brian
Chef's David Georgeson from Larks Restaurant shares his number one tip for making sure your fish is perfect.

What's Cooking: Bacon-Wrapped Dates
Chris Berg with Element's Tapas Bar and Lounge shows how everything's better with bacon.

What's Cooking: Napoleon
It's not always easy get fresh berries this time of year, but if you can, there are great options for dessert.

What's Cooking: Pumpkin Pie
This holiday season, learn how to create a pie with the perfect taste and texture.

What's Cooking: Pear Custard Pie
How to create a delicious autumn treat with a pear custard pie.

What's Cooking: Chicken Viognier
Chef David Georgeson of Lark's Restaurant shares his way of cooking Chicken Viognier.

What's Cooking: Shrimp Diablo
Chris Berg of Element's Tapas Bar and Lounge presents the "Shrimp Diablo"

What's Cooking: Cioppino
Find out the best way to cook Cioppino with the help of the chef from Cicily's.

What's Cooking: German cuisine
Frau Kemmling's Schoolhouse Brewhouse gives us a taste of Germany.

What's Cooking: The Cupcake Company
Susan Krebs tells us all about the kinds of treats you'll find at The Cupcake Company.

What's Cooking: Hamburger Cupcake
Susan Krebs from The Cupcake Company shares with us some cupcake decorating tips.

What's Cooking
Dennis Thompson of the Old Farm House shares his restaurant's omelet and potato cake recipes.