The Chef's Kitchen

Jen Flock, Corporate Chef of Browne Trading Company, Portland Maine, shows us how to stuff and prepare a whole fish.

Max McCalman, author of The Cheese Plate, and Daphne Payan talk about the "terroir" or "Taste of the Place".

Watch as Colin Wyatt of 555 in Portland Maine creates a new take on a homespun favorite: Mac and Cheese with Truffles and Lobster.

Learn about the New England Culinary Arts Forum in Edgecomb, Maine. Visit Sheepscot Harbour Village and Resort and take a class taught by a chef, attend a wine tasting, and experience Maine as a culinary destination. Go to www.necaforum.com for more information.

Brother Chefs Patrick and Terence Feury, of Maia in Villanova, PA, make a Mushroom Ragout with Chive Garlic Puree using local ingredients.

Max McCalman, author of "The Cheese Plate" tells us how to use French cheeses for parties, and how to pair them with champagne, fruit, and crackers.

Watch Chef Alison Barshak of Alison at Blue Bell make her version of a classic Turkish dish.

Watch Chef Walter Staib of City Tavern in Philadelphia make a savory dessert with apples, puff pastry and Dietz and Watson cheese.

Watch Chef Tony Clark use Buccaneer Blends sauces to make 5 unique dishes using haddock, portobello mushrooms, chicken, beef, pasta,and lobster.

Watch as Chef Chris Scarduzio of Table 31 makes Butter Poached Lobster.

Watch as Chef Tony Clark makes Sea Scallops with Curried Peas,

Watch as Chef Mikael Andersson makes Venison with mushrooms and a Chestnut Apple Cider Sauce.

Watch as Chef Tony Clark creates a unique seafood treat: Lobster Balls.

Watch Max McCalman, author of "The Cheese Plate" give tips on pairing wine with French cheeses.

Watch Chef Jose Garces of Tinto in Philadelphia make a Kobe Beef dish in the Ferguson showroom in Cherry Hill, NJ.