There’s a reason it’s called Happy Hour. It’s the time to get together with friends, co-workers and partners in crime to let go of any crazi…
Chef Bethany DiBaggio stopped by to share details on the Babes Brunch, and teach us how to make a fun appetizer.
Executive Chef Azhar Mohammad stopped by to create a decedent fall entree.
Patricia Tamminga of Patricia’s Table dropped by to share a spooky cookie recipe.
Elizabeth Van Huffel came by and showed us how to make a warm apple oatmeal crumble.
Red Lobster General Manager Kai Bumpus stopped by to step up our shrimp game with a few tasty ideas.
John Pennington stopped by to show us how to whip up their Pork Belly pizza.
Chef Mark Sparacino taught us how to make Fusilli Calabrese pasta dish.
Executive Pastry Chef Laura Sawicki stopped in to make a Halloween- inspired dish.
Author Mando Rayo stopped in to share a taco recipe from his new book, and share more on the Texas Book Festival.
Allison Mack dropped in to share family fun Halloween snacks and crafts.
Chef Take came by and made us pork kimchi stir fry.
Hamid Yazdanpanah stopped by to give us tips on creating fun treats for Halloween.
Heather McClure taught us how to make her peach hand pies.
Hema Reddy stopped by Studio 512 to share the ways she sneaks healthy foods into her family meals.
Toan Pham showed us how to make a classic Cajun seafood boil.
Chef Iliana de la Vega of El Naranjo stopped by to tell us more about a great event and to show us how to make tasty ceviche.
Patricia Tamminga stopped by to whip us up an apple and squash crisp, and share some insight on an awesome culinary event.
Chef Mike Massaro stopped by to show us how to make a tasty Parmesan Encrusted Pork Loin
Laura Aidan showed us what boozy creations her company is serving up.