Chef/restaurateur Lidia Bastianich and her granddaughter Julia show us how to dye colorful Easter eggs.

Dyeing Easter Eggs

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The chef at San Francisco's Coi gives a tour of the Marin farmers' market and shares his secrets for picking the best ingredients and planning a seasonal menu around them.

Buying Produce with Daniel Patterson

Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare a fruity Pimm's Cup cocktail, a British classic.

How to Make a Pimm's Cup Cocktail

Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to make a frothy Pisco Sour cocktail

How to Make a Pisco Sour Cocktail

Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare Sangria.

How to Make Sangria

Govind Armstrong, executive chef and partner of Table 8 in Los Angeles, South Beach, and New York, discusses his career as a chef, including catering his mother's parties when he was a preteen and working with the legendary Wolfgang Puck.

Dyeing Easter Eggs

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