The Professor of Hot Dogs shows Jeffrey what goes into a Chicago dog.
Rachael brings the flavors of a Reuben sandwich to a hearty shepherd's pie.
All aboard for a New Orleans-style barbecue on the American Queen.
Beef, pork and good white wine go into making David's Bolognese sauce.
Michael makes his Italian version of an American classic, meatloaf.
A whole bottle of zinfandel makes these beef short ribs very happy indeed.
Learn the art of making that classic pasta dish, Lasagna alla Bolognese.
Beef, beans or both? Tyler and Nadia G each make their own special chili.
Roger's in Greer, SC, helping the Bovinova Festival crew roast a whole cow.
Slow braising makes short ribs so tender, you can cut them with a fork.