For brunch, Giada uses muffin tins to make individual frittatas.
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Maureen may have retired, but her kitchen is still going strong.
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Blackberry hazelnut sticky buns are a delicious addition to Bobby's brunch.
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This chef is serving a truly unique brunch at New York City's Public.
If you wake hung over in Philly, the Oyster House is the go-to brunch spot.
Soggy sausage? Not a problem, thanks to this enlightening tip from Bobby.
Maharlika is serving Southern American brunch with Filipino flair.
For an elegant brunch, cook up an assortment of delicious omelet fillings
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