• How-To: Make Beef Tongue

    Chefs Lee Tiernan and Brad Spence prove that by using some very simple brining process and cooking steps, you can have a piece of beef tongue that tastes better than any corned beef you've ever had.

  • Goat Kebab Recipe

    A spicy goat kebab, rich from lardo, but balanced with a crispy slaw and chewy flatbread.

  • Gin Punch

    A citrusy, tropical gin punch straight from Miami.

  • How-To: Make a Straight Law Cocktail

    Watch as Boston bartender Will Thompson shows our host Lee Tiernan how to make this classic two-ingredient drink (comprised of gin and sherry) that's as simple to make as it is easy to sip.

  • How-To: Make a Southside Cocktail

    Lee Tiernan heads to Chicago to link up with local bartender, Jessica Tessendorf, to teach us how to make the Southside, a refreshing mixture of gin, simple syrup, lemon, and mint. This is the perfect summer cocktail.

  • How-To: Make a Ramos Gin Fizz

    Portland Bartender Sean Hoard shows chef Lee Tiernan how to make a quintessential classic cocktail, the Ramos Gin Fizz, a frothy concoction of egg whites, sugar, and cream that involves so much shaking, the process will give anyone great biceps. Enjoy.

  • How-To: Make The Last Word Cocktail

    Chef Lee Tiernan travels to Seattle to meet up with bartender Murray Stenson and learn how to make one of his favorite cocktails, The Last Word—a simple mixture of green chartreuse, gin, maraschino liqueur, and lime juice.

  • How-To: Make Raw Fish Salad

    Chefs Lee Tiernan and Brandon prove that with nice fish and some shaved vegetables, you can make a raw fish salad so good that even your sushi-fearing friends will eat.

  • How-To: Make a Taurus Cocktail

    Lee Tiernan touches down in San Francisco to learn how to make a Taurus cocktail with bartender extraordinaire Josh Harris.