we are in for sam cook. let's check the weather and traffic -- steve. >>> dave, we have another chilly morning. the upper 40s and once that burns back to the coast, some signs. 50s and 60s inland. close to what we had yesterday. the 70s and low 80s. that weekend forecast is coming up. >>> more on that shooting at santa jose, what led up to the gunfire? right here behind us, audio shooting that happensd. this car was reported stolen, it was a ford muse tang. you cannot see it from where we are standing. half a dozen police cars, they are right in front of this house. the stolen car is to the right of that silver van in front of that white house in the disstance. that was just after midnight. they tried to stop the driver of the stolen ford and the confrontation broke ut. the police officer fired their weapons and the 31-year-old man was shot. >> we don't have all the information information on what led up to this. they are working at the scene here, this is the vehicle where this happen. investigators are not

sam. >>> now let's check out something cool to do online. click this. ♪ >> reporter: if you ever wanted to learn how to cook, but didn't want to ask your mom orr, then this site is for you. it's called coolkidscooking.com. it has tons of info that can have you cooking up a storm in no time. check out the recipes section so you can impress your friends by learning how to cook some delicious entrees and desserts. there's even an area where you can enter a bunch of competitions with a chance to win prizes. so log on, don your chef's hat and get cooking. >>> advertising is everywhere you turn -- on the internet, in grocery carts, even on the local park bench. as erika explains, it hasn't always been like that. and maybe she's discovered the reason why. >> reporter: nowadays, when you want to print something, you turn to your computer. but 150 years ago, it wasn't that easy. hi. i'm here with doug klaus, master printer, and we're at bowne and company station. hi, doug. >> hi, erika. >> reporter: how are you? >> good, how are you? >> reporter: can you tell us a little about the history of the printing press? >> sure. the printing press was develope

cook down. >> this is the meal? >> those are the beans, sam. and the sweet potatoes. absolutely. and you know whehe to get the recipes. >> at "gma" -- abcnews.com/recipes. >> slash, recipes. >> fall is here. we have a meal like this. fall is here. >> it's going to get cold tonight. >> emeril, thank you so much. it's really, really good. >>> we'll be right back.nininini >>> these are braet. the apples. >> i'll tell you right now. i'm going to talk more about thth in the future. dehydratinin your own chips, fruit chips, vegetable chips, is going to be the big, big trend this fall. >> very crunchy. >> r rht on our chicken dishes. >> you can hear about it this fall. emer emeril, thanks very much. have a great day, everyone. >>> republican presidential candidate michele bachmann is in san rafael this morning holding a breakfast chat. she is trying to regain her footing after he is linked hpv vaccine to mental retardation. >> clouds are still around and better part of the afternoon. except the inland valleys, 70s there and mid to upper 50s along the coast and cooler again t

cooking. and it's not stopped. we're going down to the wire. lara and samille. >> yes. >> what are you looking for? >> we like everything. we talked about it. we like the idea of everything. i don't know what the flavors are going to be like. clinton's injured himself. he's not able to participate. he's out. we're one man down. >> one man down. this is interesting, george. >> and we have cheetos. >> i'm excited for cheetos. >> this is good. team george is already plating. nothing on the plate with carla. tick, tick. it's coming down. >> we got this. we got it. >> here we go. the final ten seconds. that is going to cook, carla. get it on the plate. get it on the plate. get it on the plate. and that's it. put the utensils down. utensils down. all right. let's get the food over to the judges. right out of the chute, i can tell you, team george -- yes, you can. >> i cut my finger. >> that's good to know. >> now, chef michael, what will they be trying right now? >> they're going to have a little sandwich for everybody. a tofu ham sandwich, with cucumber apple la

sam. >>> coming up next, emeril. he's busy in the kitchen. some more one-pot cookery. and i can't wait. come on back. come on back. >>> 5e7b now, cookinguse he's cooking up some one-pot wonders from his brand-new book, "sizzling skillets." whether you're using a pot, a slow-cooker, or a skillet, you can make an awesome meal for the whole family. and he's going to show us right now. i couldn't wait. i have already grabbed the napkins. >> the smell is in here. it's that very homey -- >> you have a new show. a new book. >> it's a busy week. >> a very busy week. what was the inspiration behind the book? >> like you said. the six cooking vessels that we surveyed. the wok, the skillet, the casserole, the slow-cooker. here's one we're going to do in a cast iron pot. >> wonderful. >> a chicken pot pie. very rustic. and it's topped with biscuits instead of a crust. >> brilliant. >> i browned chicken. you can use chicken thighs. chicken breast, a mixture, whatever. i have skinless, a little healthier. once the chicken's browned in a little bit of olive oil, we're going to add button rumushrooms. a lot of mushrooms. they're going to cook down. th

sam marzano tomatoes. >> a whole run? >> i put a whole one. and let themm break down and crush them in. my mom and i changed it up a little. they would cookng ing a pot like loaf of bread next to it. i took it for a couple of hours. >> but you can l l it go for a long time? >> you can let it go. and it makes the house smell so good. it's a win-win. it all breaks down. and i pull the meat off the bone. so, you get this beautiful sauce. this meaty, rich, lovely sauce. and we start making our lasagna. >> you put the sauce down first? >> if you want a crunchy bottom, put the sauce on the bottom. and you can get the sauce to get it started. i spread down a touch on there. i throw down my first layer of noodles. you're eating already? >> i know. looking at it, it's just gorgeous. >> you put down one layer. i cook the noodles in heavily salted, boiled water. >> and you leave them a little firm? >> a little firm. you want the texture. and if you can put a ladle of sauce on there. when that's happening, take a little ricotta, a little romano, two eggs, and parsley, basil and oregano. you guys are the best. i love doing a show with so many helpers.