"cooks vs. cons." we're excited to have him here, back in our kitchen. please welcome chef graham elliot. >> yay! >> thank you. thank you for having me back. >> oh, my god, we're so excited." first of all, you have to explain this to us because it sounds so amazing. what exactly is "cooks vs. cons"? >> so, the whole idea is you have four people competing. they're all wearing their chef coats, but two are pros, two are amateurs. you don't know who. so, you watch, you're like, "wow, that guy's got amazing knife skills. oh, wait, he just used a cold pan, so i don't know if he's a chef or if he's not." >> are the real chefs trying to fake out the other ones so sometimes they do dumb things? >> yeah, so it's kind of-- you have no , is that, as judges, you know, we have no clue either, so we're sitting there like, "i know it's this guy, it's that person--" >> how fun. >> that's an awesome idea. >> and you're like, "i know they're a chef," and then you find out, like, what they really are, and you're just like, "damn." >> oh, that's amazing. >> it's really cool. >> then you eat raw chicken, and then you're like, "whoa." (laughter) >> and then you pray that one of 'em's a doctor as you're throwing up, but... >> but were you surprised by how amazing some of those amateur chefs really were? >> yes. see, that's the funny thing, right? like, what does the word chef mean anymore? is it someone that runs a kitchen? someone that went to cooking school? someone that's travelled around

now. everyone's a foodie and loves great food, and if you know how to cook, then... >> same with models. >> yeah, or writers, right? like, journalists that sit in their parents' basements typing, and now they're like, you know... >> exactly. blogger, model. >> we all know this girl here, she loves some mexican fast food tacos. >> amazing book, by the way. >> thank you. >> congrats on it. >> thank you. >> ...eating some mexican fast food together. >> oh, we've had a lot of that here. >> yes. >> but, chef, you actually have some great ways to recreate that sort of flavor at home. >> yeah, that's something i love to do. so, what i'm gonna do here, right, is gonna just do a little take on a taco action. so, i love being able to use things that everyone's seen before but put a fun little twist on it, you know? in this case, we're almost bumping it up, elevating it a little. so, what we're gonna do here, warming up our tortillas. see? you get nice, nice-- now they're good and soft. lay this guy down. i'm gonna take some of the lettuce-- >> you don't need to overdo it, which is kind of nice... >> that is interesting. >> ...'cause i always want to overdo it and be like, "i don't see any marks on it. it's not ready." >> no, you can just go soft. so, i'm just gonna kind of shred this lettuce up. >> oh, yeah. >> right? >> i think a finely shredded lettuce is the way to go with a taco. >> and look at those knife

>> don't set-- you're gonna set me up to fail. i'm gonna cut my finger off now in a second. now, all right, so just a little bit of lettuce, right? and i like that idea that when you plate something up, it's like you're walking in the woods and you stumbled on it. should be nice and natural, not, you know, let's make sure there's one of these here... like, who wants to cook like that? that's boring. >> we all love fast food, and i think everyone can pretty much say that that's their guilty pleasure and not their, like, real pleasure, but what can we do to replicate that flavor and that taste at home? >> so, for me, it's making sure that you do use some bold flavors and seasoning and also something that's quick and, again, very accessible. so, here, right, taco's got a handle. it's like, you know, a southern, you know, mexican style sandwich, if you will. so, throw these things together, make 'em tasty. with the steak, you know, we've got it super seasoned all over on all sides. but, again, okay, ground beef, right? taco tuesday, you can do all that seasoning, but why not do the same thing but, like, on a filet mignon? >> hello. >> i mean... >> especially leftover steak, too. my mom will do the craziest thing with a steak that we bring home from a steakhouse. >> that's a great thing to do

>> yeah, we're not hating on the filet. >> i never thought a filet mignon would be in a taco. >> right? >> and i like that you put lettuce first. that's kind of interesting. that's an interesting layer. chef, do you have any other guilty pleasure besides fancy shirts? >> well, i wanted to thank you for letting me borrow this, by the way. (laughter) >> i know, just don't get anything on it. >> i know, i'm trying not to. so, this is a little horseradish aioli. very simple. >> that's my favorite part of all. >> right? and then a little cilantro. >> how'd you make little horseradish guy? >> so, just a little egg yolk and olive oil, and then you can throw know, some acidity. >> what is cr?me fra?che, and where do you find it? >> it's a fancy version of sour cream. >> oh. >> yep. so, here you go, right? there's your-- >> look how beautiful that is. >> wow. >> four beautiful tacos. >> there's nothing fast food about that, but look how quickly you made that as well. >> that's what i mean. we were able to literally put it together. there's like, what, three ingredients, maybe four, that we were able to throw together while we're talking and hanging out. >> i know. can we taste this, please? let's try this. >> please do. >> (laughing) >> now, i've noticed that you are looking good these days, chef. >> thank you. >> have you been eating these

deviation from the fast food joints? >> it is, you know? and again, i think it's fun. you can take things that you can get at a fast food place, right, and just put your own little twist on it. so, if it's a burger, if it's a shake, if it's, you know, tacos, burritos... like, i was thinking a bean burrito right now. why not do one with, like, pur?ed garbanzo beans or fava beans and crispy prosciutto and, you know, like, take that idea, give it to someone, and you're like, "damn, this is good, and it's fun." >> damn, this is good. >> right? there you go. >> all right, , elliot has a couple more items on today's menu, so don't go anywhere, 'cause we're gonna be here eating, and we'll still be cooking. >> yeah. (cheers and applause) >> are you ready? dim the lights! >> nice! >> right? look how fab. >> leah, i love that.

?? (cheers and applause) >> the best things in life are cheap and maybe already lying around in your own house or certainly at your local party store, and with that in mind, this is what happens when we leave it to leah to shine a light on some paper lanterns. check it out. >> lighting can change up the entire look and feel of a room. it's super important, but it can also be very expensive. i really love paper lanterns because they give ambience and a really soft, pretty mood lighting, and they're super inexpensive, but i wanted to do a fun take on the paper lantern. all you're gonna need for this

you can pretty much find them anywhere. you're also gonna need some fabric flowers. i actually had these left over from a project, so i'm just gonna use 'em. i think they're really cute with the little rhinestones in the middle. ooh, so cute. and of course, my handy dandy glue gun. this is so simple. all we're gonna do is put together our little paper lantern... like so. there we go. and we're gonna take our fabric flowers and glue them on now, i'm just gonna go in a circular direction, kind of following the lines that's already on the paper lantern, which is super easy. it is going to take a little bit of time and patience gluing all these little guys on. so, sit back, relax, turn on your favorite program that you've been meaning to binge-watch, and glue away. (phone ringing) hello?

did you know that there's, like, colors now that are called numbers? and a 41. i mean, a 41 for a blonde, and who would have thought? >> look how cute this turned out. after a long chat with your girlfriend or binge-watching your favorite series, you've got something to show for it. whether it's inside or outside, you can light up any space that you want. >> so cute. >> okay, guys, but i really want to show you how adorable that looks with the lights off. are you ready? dim the lights! >> nice! >> right? look how fab. >> leah, i love that. >> this is so cute, and, well, i guess we can get the lights back on. thanks, lauren. >> you got it, girl. (laughter) >> all right, guys, this is a really cute, playful lighting option for, like, a kid's room, but you could also take this one step further for decor in other rooms of your house. >> yes. >> so, lauren, i was kind of thinking about, like, what else can we use paper lanterns for, and i came up with using it also

so, let's show everybody how, because it sounds simple and it is, but it can be a little bit unnerving. so, show us how to do it. >> so, basically all you need is you need your paper lantern. you're gonna use a glass hurricane. >> okay. >> and then if you just stick that in the middle of there... >> and what's cool about these is they're kind of like an accordion, so they just go right up the sides like this, and then you can use those inside things, right? >> and it just latches right on. >> okay, got it. >> can you do it with those nails? >> i'm gonna see what i can do. can't do much with these things. >> lauren's always got those nails, so we're working with. >> they'rehe we'll figure it out. all right. >> you got it, you got it. >> got it. so, just bend those babies right over, yeah. >> and then if you just pour some water, add your flowers. >> okay. >> this is so easy, you guys, and if you want to take this also another step forward, you can do lighting for your table. so, this is a hanging light, but we also could do, like, table lighting with the lanterns as well and fill them with votives, right? >> oh, that's such a great idea. this is great for, like, a wedding or an anniversary, a quincea?era.

>> there's lots of different ways to use these lanterns, you guys. you just really get creative and have fun, and i love that this one's ombr? too. >> i love it too. >> you could paint these, spray-paint them. you can put little holes in them so the light shines through. really have fun and get creative. you guys, these are so inexpensive, you can't mess this up. >> and you know what, too? this is a great time of the year to use mother nature as sort of your resource for different plants, so we actually grabbed these cherry blossoms right out of the own backyard, right here in the studio, and don't they look fantastic, you guys... >> they really do. >> ...as a great way to just do something for free? i mean, seriously, t >> that's right, about right. yeah, absolutely. >> and using your hurricanes from your old flower arrangements-- you know when you get a flower arrangement in the mail or whatever-- it's a really great way to kind of reuse those things, 'cause they're kind of ugly sometimes, don't you think? (laughter) this is a nice way to cover that up. awesome. well, you can get leah's help online. just tell us what you want her to diy on social media using the hashtag #leaveittoleah. and guess what, guys. we may feature it right here on the show. >> and keep it right here. we will be right back. (cheers and applause)

right now? puddy, do you want to show, like-- >> well, 'cause he's-- 'cause i've been sneaking him bits of... this is why my dog's so fat. here. >> (laughing) >> here. i know you like it. ?? ?? i refuse to lie down. why suffer? stand up to chronic migraine... with botox?. botox? is the only treatment for chronic migraine shown to actually prevent headaches and migraines before they even start. botox? is for adults with chronic migraine, 15 or more headache days a month each lasting 4 hours or more. it's injected by a doctor once every 12 weeks. and is covered by most insurance.

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>> we are back in the kitchen with the wonderful chef graham elliot. >> yes! >> amazing, right? >> i'm so excited that you're here. >> okay, and, you guys, today is chrissy's last day before she goes on maternity leave, so we're gonna celebrate-- 'cause she's taking a break from the kitchen right now, so we're gonna celebrate by going all thai on her, right? >> right, exactly. >> so, chef, what are we cooking right now? >> so, this is a play on tom kha, right? we're gonna keep with that theme of reinterpreting things. >> i love tom kha. >> okay, explain to people what tom kha is. >> all right, so it's like a-- you do it. >> okay. >> all right, come on. >> tom kha is a delicious,

in thailand which is one of my favorites. i order it for lunch all the time. >> so, it's like lemongrass and spice. is that what it is? okay. >> it's like coconut milk, right? i mean, just yummy goody. so, what we did, we have all those components here, and so first off, chicken. it's been searing. crispy skin, right? instead of just, like, little-- >> you know, we have an extra person in the kitchen with us right now? puddy, do you want to show, like-- >> well, 'cause he's-- 'cause i've been sneaking him bits of... this is why my dog's so fat. here. >> (laughing) >> here. i know you like it. >> he's-- he's-- >> i'm trying to-- >> if he's good, he deserves it. i mean, come on. e "thai food," he came running to the kitchen. (laughter) >> so, what i'm gonna do is make a little dressing, 'cause we're gonna do a salad, right? >> oh, what are those? chilis? >> little chilis, exactly. some lime zest. >> yum. >> little garlic. >> god, everything about this is amazing. >> yeah, i love bold flavors. again, you don't need to add a ton of stuff if you've got things like garlic and ginger and chilis. you know, a little bit of lime. >> this is sesame oil? >> uh-huh. >> and that's olive oil. >> just a little olive oil, yep. >> you don't use fish sauce. >> i don't because i've cooked some of the mushrooms with the fish sauce. >> oh, that's why puddy's over

had a recent run-in with flames. >> i did, yeah. so, i was cooking steak. you know, kind of like what we have here, right? there's fat in there, and you're basting, and i took some of the butter, and the spoon was hot, so i'm like, "oh, look at this spoonful of butter," and it melted off. splash, all over my arm, and it's in front of like 20 blogger foodies, so i'm-- >> you're like, "oh, everything's fine, everything's fine." >> i'm just like, "oh, yeah, so that's what's fun. so, anyway, what i'm gonna do now is stir this." >> and your skin is melting off. >> oh, my god. >> oh, my god. >> it was ridiculous. >> are you okay now? >> yeah, i'm fine. >> oh, all right. >> i get more street cred now. it's like, "oh, he's a chef." >> now, tell us about this. this is papaya. >> that's papaya, and again, usually it's green papaya, right? so, here i wanted that nice fruity element. i've got my dressing, right? so let's just kind of... >> and these are the shiitake mushrooms that you-- what did you-- did you boil them in the fish oil? >> those are roasted and then kind of glazed in the nam pla, the fish sauce. >> fish sauce. >> so, you can see-- >> have you been to thailand? >> i have. >> yeah? >> yeah, yeah, it's amazing, and i lived three years in the philippines, so, you know, i've been lucky to be exposed to a lot of cool foods. >> and i think asian food, the flavors are all about

those flavors together. >> i just went to thailand, too, and i will tell you i lost weight, and i could not believe that, because the food is so fresh and so good and so from the earth. >> there are chefs that have told me that they were, you know, taught and brought up with the heavy cream reduced with stock and all these things, and then you go to thailand, and it's like little bit of broth, little sliced chicken, jalape?os, and you're done. >> it's delicious. >> so, i've got my chicken now, and it's been crusted in coconut. you can see. we'll go ahead and kind of slice this guy up. >> so, you can sear the chicken breast-- >> ooh, that piece-- >> i got that for him. >> puddy, come get it. >> go for it. >> oof. >> (laughing) >> i'm making a new friend. >> i know. that's how i make friends in the restaurant. i just give everybody free food. >> well, we know you actually have a dog, too, that you just got. >> i did. i got my first dog-- schnitzel. >> that's great. do you make any special treats for your schnitzel? >> i do. i was-- >> little baby! >> you go to the steakhouse or you go anywhere, you know, you bring home some of those extra goodies. >> oh, schnitzel's well-fed. >> uh-huh. >> schnitzel is well-fed. he gets a lot of yummy foods.

>> it's gorgeous. >> look at the colors too. >> and actually, this is really good for, like, someone following a paleo diet, i'm assuming. >> i mean, there's nothing that's, like, not, you know, made in a factory here. it's all-natural. it's very simple. again, maybe three, four ingredients, couple of little-- >> and even with the toasted coconut, you don't actually have to cook it. you just have to coat it at the very end. >> yeah, exactly. >> my mouth is watering. i'm like, "if you don't get that chicken on a plate..." >> right? >> oh, wait, there's a sauce too? >> there is a sauce, yes. >> there's a sauce too. >> so, gonna take this... >> i'm like puddy over here. i'm like, "uh-huh." >> little coconut. it's been steeped with lemongrass. >> so beautiful. >> right? now just like... spoon this guy around. coconut milk, lemongrass. >> good night. >> spoon, spoon, spoon. top it with some of the cilantro again. >> this is amazing. and you literally made this in four minutes while we were standing here. >> and one of these plates is for you guys, one's for the puppy, so... >> no, it isn't. >> so, he's all set. >> (laughing) >> oh, it's not for you, lauren. it's for the dog. >> thank you! >> so... >> oh, my gosh, this is amazing. >> oh, my goodness, i can't get into this thing fast enough. this is gorgeous. >> this is beautiful too.

>> yeah. 'cause you do eat with your eyes, right? >> oh, my gosh. >> it's okay? >> you can taste every ingredient. excuse me, joey. i love the sesame oil. it's so fantastic. >> and that's what we were talking about-- the sweet, the sour, the spicy. >> right. balance. >> it's all there. i love this so much. chef, thank you so much for being here. >> of course. thank you, guys. >> and you can watch graham elliot on food network's "cooks vs. cons" thursday nights at nine, eight central. and you guys can get both of these recipes from today's show on fablifeshow.com. now, this food will be here. letting us eat it all right now, we're gonna take a little bit of a break. oh, puddy's eating too. (cheers and applause) >> due to safety regulations, i cannot legally have an oven inside my dressing room, but i can have the so easy to bake oven. ?? ? ? to protect and care

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(cheers and applause) >> we all love a little nostalgia, and chrissy wanted to take us way back to a time where kids created baked goods in a

>> chrissy, it's way back. >> it's from my childhood. it's pretty much way, way back. >> yeah. >> but how can you make some adult favorites in this little, pink dream? well, this is gonna be great. check it out. >> so, due to safety regulations, i cannot legally have an oven inside my dressing room, and i'm trying not to microwave as much because i don't want her to get all warped and weird or something. i don't know. it's just little things i believe in. but i can have the so easy to bake oven. screw instructions. can eat and we can actually like. ?? first up, frittata, which is a fancy word for a crustless egg thing. i don't know. ?? we all love frittatas, though, right? so, all you do is take some beaten egg. you pour it into this dumb little dish they give you. add whatever you want. we can add some spinach to get some green in there, some veggie. bacon of course.

feel like i'm in prison. this is what i would do if i were in prison. ?? a little cheese. make it pretty. make it pretty. 'cause this is classy stuff we're doing here. gonna lay it right on the edge, give it a little poppy-dop, and now we wait 20 minutes. ?? ding! here we go. look at that! ooh! order up. look how prettat nice. mmm... (laughing) ?? focaccia. ?? which means fancy, delicious bread in italian. (laughter) okay, so to make this focaccia bread that would make italy cry, you just make your own dough or be like me and use one of these

take one biscuit out. boom, easy. put it in the beautiful pan they give you. spread it out. italian seasoning. little generous sprinkle there. some cheese. whatever you love. and then we pop it back in. again with the butt side. guess it's a heart, but whatever. so, we turn it and we burn it. no, don't burn it. it won't burn. i don't think it can burn. i can burnny ohh... ?? ahh... ?? bing! oh, beautiful! look at that. focaccia bread in my so easy bake. now, of course you can't just leave it like this. we got to finish her off. there we go. ooh! only the finest olive oil for you. we're making history here, guys. if you walk in on your kid and

kid. ?? here's where we get a little ambitious. we're gonna try "shome fish shticks." (laughter) sorry. some fish sticks. ?? except we're gonna use crab meat. now, this is precooked. i don't want to kill you. don't tweet me or instagram me pictures of you barfing and stuff. don't use raw fish. ?? so, we take a little chunk of this, dip it in our egg. whoop. then flour. boom, boom, boom. and some panko. ?? and let's see if this works together. you ready? (laughing) (laughter)

(laughing) and now we wait 20 minutes. ?? (timer dings) uh-oh! time for fish sticks! who's excited? oh. oh. oh, hello. oh, my goodness. look at these little beauties. hot sauce. a little drizzle of that. oh... oh, that's got a lot of texture. (laughing) okay, maybe we'll stick with the first two. this one, it could be good if you're adventurous. i just-- she doesn't want it. i'm gonna blame her. she doesn't want it. she's not ready for it. (laughing) (cheers and applause) >> chrissy, chrissy, you had the best time with this oven, but i want to ask-- so, like, when you have your baby girl, are you gonna let her cook with this oven? >> oh, 100% yes. i have one in my room. i really do. and i had so much fun with it the first day, and then of course i forgot about it like we

to see the other things you can do with it. >> you will never need the fire extinguisher. >> never, no. >> i think it's interesting 'cause this is like a girl's rite of passage to learn how to cook. every one of us had one, right? don't you think? >> well, i'm sorry, i wanted this all growing up. i just wanted this oven 'cause i wanted to cook, and nobody would buy it for me 'cause they're like, "well, boys can't use that." why can't it just be a great stainless-steel one? >> agreed. a classy stainless-steel oven. >> i know. so, you guys, this is the last time we're all gonna be sitting in this kitchen together. >> that's so crazy. a incredible meals and memories. >> yeah. >> don't cry. don't start. >> i love you so much, chrissy. >> i love you too. i love you guys. >> we love you so much. >> i love you. (applause) >> and we get to-- >> i'll be back to visit you. >> i know, and we get to leave here, and it's not burned down. (laughter) >> i didn't do my job. >> should i just turn this on right now, put some paper on it? >> there's still two more minutes. (laughter) >> burn it down! >> no, i mean, honestly, if i am

last show, i promise i will be here. >> and you know what i never got to make for you? i never got to make for you big mac pizza. we talked about that for three years. >> i know. >> i am coming to visit you when you're giving birth with a pizza. >> oh, my gosh, please do. oh, my gosh. >> i promise. >> you guys, this was so much fun. it's always so much fun. and you can grab those recipes and so many others at fablifeshow.com. and we've got more for you right after this quick break. >> don't go anywhere. (cheers and applause) >> my babies. >> it's a dummies' guide to >> giuliana rancic is here. >> do you diy? >> do i who? (laughter) >> plus, work the latest trends. >> just incorporating a little bit of it, whether it's a piece of jewelry, whether it's a handbag, whether it's a shoe. >> and... >> wearing heels all day, it hurts. >> most shoe designers are men. learn how to rock those heels. >> ohh! >> get it, girl. (cheers) >> tomorrow on "fablife."

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(cheers and applause) >> we are celebrating chrissy's last day here before she goes on maternity leave. we love you so much, and this is-- >> i love you guys.

>> we're gonna miss you. >> ...john and mama. >> this is the last time we're all gonna be on this stage. okay. (laughing) >> i thought you got choked up for a second. >> me too. >> all right, this is the last time we're gonna be on this stage together, you guys, but of course chrissy's husband john is here. john legend. (cheers and applause) her mom pepper. and of course all her babies that are wandering away. puddy, penny. (laughter) where are they all going? >> they smell bacon. >> they're unwrangleable. >> oh, my god, pippa, come back! anyways, we're all here to celebrate, and of course, a big thank you to graham elliot for feeding us and for helping to send chrissy off with a belly full of her favorite food. and you can get all of those recipes, our easy paper lantern solutions, and how to steal chrissy's style on a budget all on fablifeshow.com. >> and as always, guys, hit those "like" buttons on our social media pages. >> bye, everyone. we'll see you next time. >> bye. >> except for her. >> thank you.

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she's the georgia native that captured america's heart when she performed on "american idol" at just 16 years old and landed in the runner up position. we're talking about country music sensation lauren alaina. and her debut album hit number one on the country smart. she toured with jason aldeen and luke brian and alan jackson. >> now she's out with a new single her self titled lp. we're so happy for you. >> hey. >> you have a band and everything. >> i know. >> we love you. you were working with megan trainor. >> yes. i wrote this new single with her. >> she's one of your new best friends. here she is. >> take it away.

that mirror, mirror it ain't fair at all ? ? dress sizes can't define don't let the world decide what's beautiful ? ? you won't make yourself a name if you follow the rules ? ? history gets made when you're acting a fool ? ? so don't hold it back and just run it show what you got and just own it ? ? no, they can't tear it apart ? ? if you trust your rebel heart ride it into the battle don't be afraid take the road less traveled ? ? wear out your boots and kick up to the gravel ? ? don't be afraid, take the road less traveled on ? ? oh, whoa oh, whoa take the road less traveled on ?

the rhythm of a different drum ? ? why do we analyze break out and criticize the crazy ones ? ? oh, you won't make yourself a name if you follow the rules ? ? history gets made when you're acting a fool ? ? so don't hold it back and just run it ? ? show what you got and just own it ? ? no they can't tear you apart, ? if you trust your rebel heart ride it into battle ? ? don't be afraid take the road less traveled ? >> we now bring you the start of

? wear out your boots and kick up the gravel ? ? don't be afraid take the road less traveled on ?

road less traveled on ? ? oh, whoa oh, whoa ? ? take the road less traveled on ? ? take the road less traveled on ?? >> whoo! lauren alaina!

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all right. before we get to our teases, we have an announcement to make. it's a huge announcement for our girl amanda. it is amanda's birthday. come on up. amanda, our new orleans girl. come on! your cake and your champagne. >> amanda. we would like to make a toast you to. we love you. >> thank you, darling. we do. >> and we're so glad that you're part of our family. our little family. >> thank you. >> don't you love amanda? >> everybody loves amanda. tomorrow, another bucket list surprise for one lucky fan. >> and the tip that could make your kid's homework a little easier. >> and prepared to be amazed. we're going to try to set a record on the show. >> have a great day, everybody. >> and it's tommy's birthday, too.

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