Mario Batali demonstrates his recipe for baccala alla Vesuviana (salt cod with tomatoes and capers), a traditional part of the Italian Christmas Eve Feast of the Seven Fishes.

Making Baccala a la Vesuviana

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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.

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

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

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

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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.

Making Baccala a la Vesuviana

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