." >> this is a clove tree. now cloves that we use in cooking are the dried flowers that come from this tree. the plant originated on some incredibly small volcanic islands called the moluccas, and centuries ago, thousands of people lost their lives fighting over the little thing, because it was more valuable than gold. imbued with magical properties, sought after for medicines and aphrodisiacs, with the power to build empires and destroy lives, this is the story of spice. i am merrilees parker, and i am going on a voyage around the world with my chef friends padma lakshmi, who is in india and spain, tyler florence, who is in mexico... >> you may find the following scenes disturbing. >> and peter gordon, who is in china. >> mmm, it's pretty pungent stuff this. >> mmm. between us, we explore the colorful past of spices and how they have changed the way we eat today. we follow the journey spices made from china over the silk routes to the middle east and from the spice islands through the spice ports of malacca, s

>> star anise, yeah. >> cinnamon, cloves. >> cinnamon, cloves, flower... >> cardamom. they're like the aromatics, aren't they? >> that's right, you need all this for the aroma. >> these are the real stars of this dish. whoa! oh, yeah, put that in. >> yes, fantastic. yeah. >> [laughs] great. >> now is the time for us to put in the beef. >> but there is one last magic ingredient. another great aromatic. >> turmeric leaves. >> oh, turmeric leaves! obviously i've seen turmeric, does it smell of turmeric? >> yeah, it smells turmeric. the reason we use the leaf it's because the leaves have more aroma. all you have to do is just shred it, shred it into pieces, yeah? >> we add kaffir lime leaves and coconut milk. the secret ingredient is a pounded, toasted coconut flesh called kerisik. this is really going to thicken it up even more, so it's supposed to be quite dry, isn't it? >> yeah, it's supposed to be dry. >> i'm going to try. can i have a sneak preview? >> please, yeah. i'll do the same. >> mmm. >> let me try too. >> mmm! the meat is meltingly tender, it's incredible, all

that's clove victor. have tlee, m brashov. there's no answe in my apartmen vid and suzann should have beene om school n. - d you call the school ? - yes. they left almost an hour a. - where could th go ? - i don't know. m sure they're all right. you saw what happened last night. dad's still rting because of theivorce. eir therractical deseed us, and i kw david blames me r that. you should have saidomething. if there w a pblem perhaps we could have helped. it's my problem, mr. brashov, not yours. why ? we are all ke fy here. anif something is wrong, everybody is affected. dad's schoolrk sferi and i can't seem to communicate with him. i thought if i could buy him a coer for his birthday, maybe that would help. so that's why u were king me about computers. yes, but all the computers i looked at we so expensive. i had to get an extra job in the evening just to earn enough moneyo pafor it. my childn needed me. and now they've run away. no, we haven't, mom. - oh, you' all right ! where have you been ? what are you doing he ? david c

we have cinnamon, clove, nutmeg. we have some crystallized ginger which gives it a nice different flavor. some orange zest which we're definitely going to put some orange zest in there. >> i think that taste is absolutely terrific along side the can berry -- cranberry. >> you can pick this up at any mark. you don't want the white part of the orange. >> you can get all of these from hill country. you can get bourbon-- >> bourbon sweet potatoes. >> my personal favorite, green bean casserole of course. you can get that right from the market. >> absolutely. >> how much time do we have? okay. excellent. we have about 45 seconds. what else are you add something. >> i put that ginger in. we're putting our dried apricots in, golden raisins, and some dried cherries. >> and just before we go, this is unbelievable. >> what we're going to do is very quickly take specialized whipped cream for our dessert. we have bourbon and sweetened whipped cream. we're just going to mix that up real quick and also just kind of gives it a uniqu

we are going to add some whole garlic cloves. some wild mushrooms. i saved the stems.elery. a little bit of carrot. this dish is great with the roasted mushrooms. for spring we will do it with fresh peas. we will get some veggies in there. some parsley stems. we will get that going. do a little bit of tomato paste. i have never seen it in a tube. a little red wine. we have a little bit of beef stock. let that sit. brazing have the liquid come up two thirds of the way. this is after how long? >> maybe about 45 minutes. you can do it on the stove. a 300 degree stove with the lid on. >>here we are. there is the finished dish. we are going to do sauteed mushrooms. you cvan either roast these in the oven or a nice hot skillet. a little mashed potatoes. you can do any type of roasted root vegetable. >>there you have it. thatnnk you so much. >>located in river north. find the montgomery club on facebook. we will link you from our website. wgntv.com/midday >>thank you so much for being her time for the answer to today's trivia question. it is interesting. we will show you some

the titans continue on his cv on when the ppt well known for acrobatics but one clove in the southeast is bucking the trend carmel gymnastics club is among those leading the way is growing sport the combining elements of tom swift acrobatic techniques. the sport of acrobatic gymnastics or simply the crow is one of growing popularity in our minds. nowhere more so than here in cairo. top young gymnasts from a local pub just returned from portugal but they represented ireland in the european championships it's the largest number from any one of the effort to represent our lives. european and world level. it is said and i can try and find it's hard seeing the contents and trains. a separate case. so i was a cousin to get deeper into chaos. gymnasts from cork and galway made up the rest of this year's irish team but you can get and selected took months of hard work it a night. watching half hours of the scam to an end. an fbi. satan has four hours. i think in this. so with the european championships behind them the focus now is on the all ireland acrobatic gymnastics in december and the tri

clove, ground ginger. there you go. dump it all in together. and mix it all up.o put the sugar mixture right into the eggs and whip them together. you can smell that pumpkiny. >> the cardamom and the cloves. and ginger. it helps out, too, right? i'm going to dump in some pumpkin. pureed pumpkin. canned pureed pumpkin is okay to use. try to get organic if you can. and make sure it's unsweetened because you're adding your sugar. and pour that in for me. that's evaporated milk. that's all going to go in together. whisk it up until it's nice and smooth. here we have it. it goes right into your pie crust. >> gorgeous. >> bake this at 425 for 10 minutes. lower your oven. and 325 for another 25 minutes. >> letting it set for -- >> rest until it cools. cut it. and dollop with creme fresh. two variations. i have a lemon-cranberry bar and a classic pecan bar. >> for the recipes, goodmorningamerica.com on yahoo! thank you, "top chef" legend, "food & wine's" gail simmons. >>> pardon me for talking with my mouth full. coming up, our dream team of chefs from the good network.

>> fresh cloves. >> oh, no. >> no, no, no. >> you threw ithe meatballs. >> you're in trouble.his. squeeze all the water out. come on. come on. we've got to go. let's go! let's go! >> she likes getting yeld at. >> the bread crumbs. >> are you sure? >> you have that. >> what do you want us to do? >> i've got it out. >> this no? no or yes? >> yes. >> the whole thi? >> no, little bit. parsley. >> do you cook at home? >> a little. i make one thing. >> little bit salt. >> you know that that esn't ve an s, right? hato get that in. >> come on. >> wait, wai wait. grulated -- >> we ha a minute. >> mix it up. mix it up. >> take this. >> take that. >> take that. >> no, roll . roll it. >> rl it! >> go like this. >> do i put it in? >> you put it inere. fry it. >> in the hot grease? >>es, fried meatballs. >> got thave them. >> lisn, i made yous a nice sala >> sou philly salad. >> come around the back and show us all your dishes. >> ce on. >> are you ready? >> oh, that salad is delicious. >> fantastic. >> soups. you have your macaroni. rigato. >> ssages. >> you made the sauce for it. >> thank

i have some spices here, some clove and nutmeg. all spice. >> tie it up like you did?yes, so it's easier to maneuver. if you flip it, it's going to fall apart. >> are you going to rub that? >> i'm going to sprinkle it all over, but you could rub it, let it sit, absorb that good flavor. >> look at that. >> i know. you want a nice, brown color. >> how many does that feed? >> that is going to feed ten. say you have 30 people coming for thanksgiving, you have a turkey in the oven. do an extra breast, recipe on the side, extra white meat and you can have it for sandwiches. all these browned off. >> i'm going to rub. >> thank you. >> of course you are. >> bay leaves, garlic, onion and sweet potatoes to make it more thanksgiving-y. you could use white potatoes. >> okay. >> it goes into the oven for an hour and a half. white wine and water. >> yes, you do. >> of course you do. >> this will keep it nice and moist. >> don't say moist! >> that's a banned word. >> it's going to keep it tender and juicy. >> succulent is good. >> i like succulent. >> 30 seconds. >> oh, my gosh. that

kind of a hefty clove of garlic, and i'm going to cut that in half. so about two ribs of celery.hop it and throw it all in there. next up is a quarter cup of parsley. and then, of course, what would basil gazpacho be without the basil. we're going to to be using between 4 and 5 fresh basil leaves. half a teaspoon of low-sodium tamari. a little pinch of salt. half a teaspoon of brown sugar. half a teaspoon of chili powder. and that is just about it. because what we're going to add to give it some real "oomph," one tablespoon of olive oil. and one tablespoon of a very good quality red wine vinegar.

the natural solution is to brew a tea with clove or dill.he. >> bloating. >> from something on the thanksgiving meal, something got mixed in there. >> if it's an emergency you want to call 911, let's preface it with that, but you may want to head to the cabinet to pick up p pepto bismo or milk of mag niece yeah. put it on the wound. >> we say we won't have that third helping of pumpkin pie. >> please, don't make me go back. >> i've eaten so much. here's what you do. you head to your spice cabinet. pick up some fennel or get fresh fennel. make tea. it's very sweet and it's a natural appetite suppressant. >> instead of eating your pumpkin pi, you just nau on a big gourd of fennel. >> that will make me not want to eat. thank you so much. >>> it tastes pretty good. >>> coming up on the show, many of us can relate to family drama during the holidays like this. >> get off my roof! >> i can't wait. so how do you avoid family feuds like this one? dr. keith avlo is answering your questions next on the show. stay tuned. still missing. so my dog and i

>> the whole thin >> fresh cloves. >> oh, no. >> no no, no. >> you threw in the meatballs. >> you're on. we've got to go. let's go! les go! >> she likes gettingelled at >> the bread crumbs. >> are you sure? >> you have that. >> what do you want to do? >> i'v got it out. >> this or no? no or yes? >> yes. >> the whole thing? >> no a lite bi parsy. >> do you cook at home? >> a little. make one ing. little bit of salt. >> you know that that doesn't have an s,right? had to get that in. >> come on >> wait, wa, wait. granulated- >> w have a minute. >> mix it up. mix it up. >> take this. >> takthat. take th. >> n roll it. roll it. >> roll it! >> go like this. >> do put i in? >> you put it in here fry it. >> in th hot grease? >> yes, fed meatbas. >> got to have them. listen, i made yous a nice salad. south philly salad. >> come around t back andhow us all you dishes. >> come on >> are you ready? >> oh, that salad is delicious. >> fantastic. >> soups. you have yr macaro. rigatoni. >> sausages. >> you made t sauce for it. >> thank you, sweetheart. thank you, thank you. >> tha you. >> all righty