News 12's Tina Redwine is joined by Chef Jonathan Mathias from A Dash of Salt Catering to show viewers how to make the perfect scrambled eggs.  

News 12's Tina Redwine is joined by Chef Rob from Great Performances Catering to show viewers how to use leftover rotisserie chicken to make quick, tasty meals.

Chef Fernando, from Positano's in Westport, shows how to make his really popular burrata salad.

Chef Franco, from Shell & Bones in New Haven, demonstrates how to perfectly prepare shrimp.

Chef Angelo, from Sal e Pepe in Newtown, shows how to make an Italian parfait.

Chef Angelo, from Sal e Pepe in Newtown, shows how to make one of his best-selling appetizers - Mussels Gorgonzola.

News 12's Tina Redwine is joined by Chef Angelo from Sal e Pepe in Newtown to show how to make a sweet appetizer. 

Chef Ricky Evans, owner of Ricky D's Rib Shack, demonstrates how to carve ribs.

Chef Michael, from Stew Leonard's, demonstrates how to make a quality steak.

Chef Kayleigh from Campbell's Snack's division shows how to make Farmhouse Thin & Crispy white peach ice cream sandwiches.

Chef Kayliegh, the Campbell's snack chef based in Norwalk at Pepperidge Farm, shows how to grill sausage.

News 12's Tina Redwine is joined by is Chef Kaylee, the Campbell's Snack Chef, based in Norwalk, at Pepperidge Farm, to make an onion and herb dip.

News 12's Tina Redwine is joined by Chef Kamal from Harlan Publick in Norwalk to whip up a delicious dessert.

Chef Kamal from Harlan Publick in Norwalk shows how to make risotto.

Chef Lisa, from Catch A Healthy Habit in Fairfield, demonstrates how to make dairy-free ice cream.

Chef Lisa, owner of Catch a Healthy Habit Cafe, demonstrates how to make her vegetable shish kabobs.

Chef Lisa from Catch A Healthy Habit in Fairfield shows how to make your own kale chips at home.

Chef Callie, one of the organizers of the Greek Festival in Bridgeport, shows how to make baklava.

Kelley Doria, from Windmill Tavern, demonstrates her secret to making her fried dough dessert.

Kelley Doria, of Windmill Tavern, shows how to make a delicious salad dressing.

Kelley from Windmill Tavern shows how to make a classic potato salad.

News 12's Tina Redwine teams up with Chef Dan from the Liberty Rock Food Truck to make a refreshing summer salad.

Chef Wilver from Beach House Grill in Stratford shows how to make special burgers just in time for Memorial Day. 

Chef Wilver Rivas from Beach House Grill in Stratford shows Tina Redwine how to make his stuffed portabella mushroom.

Creamy Parmesan Risotto 1 cup Risotto 1 cup Heavy Cream  ½ cup Parmesan Cheese pinch Garlic over high heat don’t over stir Fresh basil for garnish

Chef Kashia from MKC Gourmet shows how to make an excellent tuna melt.

Chef Kashia, from MCK Gourmet, demonstrates how to make a quinoa salad.

Chef Kashia from MCK Gourmet shows how to make chicken fajitas.

Chef Matt from Match Restaurant explains how to make cauliflower rice.

Chef Angela from Baldanza Café in New Canaan explains how to make two different types of avocado toast.

Chef Angela from Baldanza Café in New Canaan shows us how to make tuna tartare

Chef Angela from Baldanza Café in New Canaan shows how to make a quick, delicious and nutritious breakfast smoothie.

Chef Alison Croce, from Love Heart's Bakery in Litchfield, demonstrates how to make English muffin bread.

Allison Croce, owner of Love Heart's Bakery in Litchfield, shows us her best-selling sandwich - the chicken pesto panini. 

Chef Jeanette shows how to make a delicious kid-friendly dinner in less than half an hour.

News 12's Tina Redwine is joined by Chef Jeanette as she shows off a trick to make spare ribs in an hour. Source: JeanettesHealthyLiving.com Ingredients: · 2 pounds baby back spare ribs, cut into 3-4 rib sections · sea salt · black pepper · granulated garlic Sweet and Sour Sauce · 1 cup pineapple juice, unsweetened · 2/3 cup apple cider vinegar · ½ cup date syrup or maple syrup · ½ cup crushed tomatoes ...

Chef Jeanette from jeanetteshealthyliving.com shares how to make a delicious chicken soup in 15 minutes.

Chef Michael from Stew Leonard's shares how to make a healthy and delicious deviled egg.

Stew Leonard’s NAKED lamb is raised naturally and humanely in pristine pastures in New Zealand, feeding exclusively on fresh grasses, like clover, rye and alfalfa, resulting in a mild flavor and superior tenderness. Plus, Stew’s butchers will trim NAKED lamb to any specifications, making it easier to prepare and enjoy at home. Stew Leonard’s shares their recipe for a beautiful Easter lamb dish.

Chef Tony, from Bar Zepoli's in Stamford, shares how to make his delicious meatballs.

Chef Tony, from Bar Zepoli's in Stamford, shares how to make one of his best-selling dishes, chicken scarpiello.

Chef Denis Niez, owner of Ovens of France in Woodbury, shares how to make a crowd-pleasing dessert: chocolate mousse.

Chef Denis Niez, owner of Ovens of France in Woodbury, shares how to make one of his best-selling cookies: coconut macaroons.

Chef Fausto, from Mix Creative Kitchen in Greenwich, shares how to make a healthy side dish that's a great alternative to carbs like potatoes.

Chef Fausto, from Mix Creative Kitchen in Greenwich, shares how to make a healthier chocolate pudding.

Chef Fausto, from Mix Creative Kitchen in Greenwich, shares how to make a healthy side dish, but one that's packed with flavor.

Chef Debra, from Aux Delices in Greenwich, shares how to make southwestern tacos.

Chef Debra, from Aux Delices in Greenwich, shares how to take fish and chicken and make it special, and impress family and guests.

Kira Pantschenko, a Westport nutritionist, shares how to make a superfood smoothie, which is different from your regular smoothie in the sense that it's not loaded with fruit.

Kira Pantschenko, a nutritionist from Westport, shares how to make energy bars in just five minutes.

Kira Pantschenko, a nutritionist in Westport, shares how to make a healthier fried rice, which kids love, but often is not too healthy.

Chef Francois, from Roger Sherman Inn in New Canaan, shares how to make melt-in-your-mouth chocolate truffles.

Chef Larry, from Chocolate Expo, shares how to make chocolate bark and it's super fast. For more from Chef Larry, click here.

Chef Michael, from Executive Homecare in Stratford, shares how to make one of his clients' favorite dishes: chicken francaise.

Chef Mike, from Executive Homecare in Stratford, shares how to make a lentil soup in under 20 minutes.

Chef Scott, from Silvermine Market, shares a great tip on how to make fabulous mac and cheese from scratch.

Chef Scott, from Silvermine Market, shares how to make a perfect winter dish: Shepard's pie.

Chef Scott, from Silvermine Market, shares how to make his melt in your mouth short ribs and the secret rootbeer ingredient.

Chef Nancy, from the Gracious Gourmet in Bridgewater, shares one of her favorite side dishes: roasted cauliflower. 

Chef Nancy, from the Gracious Gourmet in Bridgewater, shares how to make a healthy, but really tasty parfait.

Chef Mike, with Wüsthof, the high-end German knife maker located in Connecticut, shares how to care for knives and make them last a lifetime.

Chef Mike, with Wüsthof, the high-end German knife maker located in Connecticut, shares the go to knife in the kitchen: chef knife.

Chef Mike, from Wusthof, the high-end German knife maker located in Connecticut, shares the trick to maintain your knives. 

Chef Brad, from Flinders Lane in Stamford, shares how to make Chinese Australian lettuce wraps.

Chef Brad, from Flinders Lane in Stamford, shares the secret behind making his delicious crispy fish.