cooking in a microwave is not cooking. the pressure oven is cooking the way it should be. it's absolutely amazing. >> announcer: ahead, see what happens when some pressure oven fans are invited on set and wolfgang surprises them by showing up to taste their food. >> [ laughing ] he ate my food! that was the most amazing experience of my life. >> announcer: you'll see how this one-of-a-kind ideal cooking environment delivers chef-quality food not only made faster and easier but more flavorful. >> i have so much respect for wolfgang puck, and it's really exciting to know that this is something that he has put so much care and time into making the perfect thing for our home kitchen. >> announcer: now join lifestyle expert and author kym douglas as she welcomes wolfgang puck to show how easy it is to turn ordinary into extraordinary with the all-new wolfgang puck pressure oven. >> today, you're going to see a breakthrough, innovative technology that's going to change your life. it's the wolfgang puck pressure oven. it cooks up to 70% faster than a conventional oven. there's no

we are not actually cooking. cooks cook. sous chefs cook a little less. are writing the menus and recipes. it is our way of setting up the kitchen. we are teaching and executing. we are not in there playing the fiddle every night. >> when you get to a brand as big as all of you, how do you make sure that your restaurants are producing the kind of food that you want them to produce? because you are ceo's now. >> it is training. i think the mindset is -- you have to check your ego at the door. the second you think no one else can do what you can, then you cannot. if you are convinced you're the only one who can do it, you should do it. check your ego. >> one of the things is about being a chef is being the coach of the team, the supervisor, being the last word on what that food is supposed to look and taste like and how it gets executed. make sure they do not take shortcuts. make sure they are tasting the food as well as you are. make sure they are checking for seasoning. >> do you hire everybody? >> do i? no, that would be impossible. but i have chefs and

of cooking.circumstances, disappointing their comrades, the hierarchy or monsieur paul. daniel worked here and so have many, many who have gone on to run their own celebrated kitchens. >> hello. [ speaking french ] >> in the '70s as a young wanna-be cook, i managed to lay hands on a french copy of paul bocuse's classic cookbook "la cuisine de marche." and i gaped in wonder at the photos. struggled to translate the descriptions of dishes so fantastic i was quite sure i never, ever in my life would cook, much less eat. if you could please say how honored and grateful i am to be here. this is a dream come true. over the years, how many great chefs have come through this restaurant and gone on to open great restaurants? >> [ speaking french ]. >> he always have a child somewhere around the world because everywhere he goes around the world. >> but bocuse too is and was part of the system. he came up with his own cruel and terrifying masters and their faces are here. fernand point, the tower and intimi

because there are a lot of kids in our area that know how to cook and cook really well.can i call that you. >> you may. >>> so i'm going to be gordan ramsay. okay? and you're going to be chef. let's meet our contestants. first up -- >> hi, i'm carolyn. >> hi ashley and i go to allen school in medford, new jersey. >> hi, i'm victoria and i go to a elementary school in collingswood and i'm 10 years old. >> chef caroline what are you doing? >>> i am mashing the guacamole and cilantro. >> what are you making. >>> guacamole. >> guacamole i love gac. >> most recipes use cilantro i use parsely and lime and lemon and that means it from ox dieing a lot. >> how long have you been cooking? >>> for about three years. >> chef matthew. y. >> what are you making? >>> i'm making chicken parmesan. >> i love that. let's do it. i see you have the spaghetti down. the pasta is down. the sauce. >> yes. >> okay. piece of cheese, what is that ricotta? no, that is mozzarel mozzarella. >> i have been cooking for probably three years. >>> three years? >> yes. >>> how old are you? >> i'm 10. >>> ch

what did you cook for them?e and gravy, peach cobbler. >> you're making my mouth water. then there was her former piano player, elton john who said loved her food so much he'd take it home and keep her tupperware. >> he would take my tupperware back to wherever he was living. of course years later i asked for my tupperware. >> you asked elton john for your tupperware back. >> at this point he can afford to buy me more tupperware. >> did you get it back? >> he gave me a diamond ring. >> that works. >> now i'm going to do macaroni and cheese called, over the top macaroni and cheese. >> she spent years writing gospel of good eating through cookbooks, dvds and line of condiments for things like legendary mac and cheese are now all but forbidden. >> you love food. how much of a blow was it when you found out that you had diabetes? >> it blew me away. my mother died of diabetes. my aunt and my uncle they lost their sight. i knew when the doctor told me that i was going to change instantly. and i did. because i wanted

smile from cook. but it's been a frustrating night, because he's been in the unusual position of having to play catchup. >> kirk: urban meyer and mark dantonio said to us, when up get into these big games, especially in november in the big ten, any game, it's typically owon up front in the trenches. think of how ohio state's offensive line has played. they've played incredibly well. also, ohio state's defensive line with bennett, washington, bosa, even steve miller they have held up their end of the bargain, as well. >> chris: third and ten. they bring four. cook fires over the middle, complete at the 42 yard line. they'll move the chains. kings made the catch. michigan state, 14-game big ten win streak in big trouble. ohio state continues to play very well as an underdog. again kings makes the catch. there at the buckeyes 40. last seven times ohio state's been an underdog, they did very well. previous six, they won four of them. >> kirk: urban meyer does a good job to get his team to play with a chip

smile from cook. but it's been a frustrating night, because he's been in the unusual position of having to play catchup. >> kirk: urban meyer and mark dantonio said to us, when up get into these big games, especially in november in the big ten, any game, it's typically owon up front in the trenches. think of how ohio state's offensive line has played. they've played incredibly well. also, ohio state's defensive line with bennett, washington, bosa, even steve miller they have held up their end of the bargain, as well. >> chris: third and ten. they bring four. cook fires over the middle, complete at the 42 yard line. they'll move the chains. kings made the catch. michigan state, 14-game big ten win streak in big trouble. ohio state continues to play very well as an underdog. again kings makes the catch. there at the buckeyes 40. last seven times ohio state's been an underdog, they did very well. previous six, they won four of them. >> kirk: urban meyer does a good job to get his team to play with a chip

you cook it with this ♪ cooking with kids. >> he is making a brilliantly delicious chicken fried riceis little son mason. >> what you are going to need is a chicken breast. one egg. then 2 1/2 cups of rice. >> he gives us the recipe, tells us what he needs, gets in and out, it's quick and helpful. >> chicken breast off the grill. beat the egg. >> i could follow this. this is like bachelor cooking. >> how with will little mason like it? >> what? >> thanks for watching cooking with kids. tune in next week. >> that broke his heart. >> i feel so much pain. i've been through that, i don't know, 150 times in my life. >> this video we saw going viral s. thousands and thousands falling in love with the video, but this is a series. ♪ you cook it with love ♪ cook it with this ♪ cooking with kids >> when you're making a hamburger for kids, different. >> there you go. put that in the trash. they are not going to eat that. >> keep a little bit of bun. >> take one of your kids' most expensive toys. i prefer buzz lightyear and completely coat it. >> to find out where the idea came from, how this all

i like to cook. but the things like to, for instance, mike came over, mentioned this on air, came over to watch the eagles game a couple sundays ago. and the chilly was really goodment mike, i made that chilly. i got the recipe. you gave credit to my wife on air. >> i did. >> the cornbread. >> the worse corn gregg i have ever had. >> don't even choke it down. so some recipes are a wish, some are a loser, but the thing that my wife hates, why she don't want to cook ever again is that correct she is role gate today cooking kid food all the time because the kids don't have a sophisticated pallet. so she is just over the cooking. >> so you have sophisticated pallet? >> we've seen -- >> looks putton. >> he said putton on the air? >> ya. >> talking about burger king in india, and thought they were talking about mutton. >> nothing sacred in this place is we have a secret about beards coming up, maybe you can grow some muton chops. >> we do have breaking news, casino every dangerous situation here in old sit

[ laughs ] >> now, listen, joe, this is every meal of the day. >> all cooked in the nuwave. >> all cookedve, plus more. we'll start with breakfast. >> you're doing quiche, eggs, and cinnamon rolls all together. >> here's what i'm dng

just cooked.ace like this, in addition to being the best restaurant in the world and whatever else, it offers a real possibility that there is food around that with a little effort, or a lot of effort, you can make into something really delicious. >> that is the hard thing. to change the way people think about food. not just 35 people who can come here and afford to eat at noma. >> thank you for joining. thank you, chef. >> it's magnificent. and saving so much money on their car insurance by switching to geico... well, just look at this setting. do you have the ring? oh, helzberg diamonds. another beautiful setting. i'm not crying. i've just got a bit of sand in my eyes, that's all. geico. fifteen minutes could save you fifteen percent or more on car insurance. they take us to worlds full of heroes and titans. for respawn, building the best interactive entertainment begins with the cloud. this is "titanfall," the first multi-player game built and run on microsoft azure. empowering gamers around th

nick spicer has more. >> aing cooking class, breaking bread. to break down barriers. >> they are waiting on a response from the government on his refugee status, so plenty of time to share his passion. >> cooking brings unity close. >> but there is more. >> it isn't just about the cooking, there is also bringing culture, bringing people together, bringing people close to us. as well as this way, they can know me, and i can know them, who they are, what is society, and what something like that. >> the cooking class to takes a break, it is time for him to tell his story and that of his country. >> the germans that take part, $65 part of which goes to shake, the rest to charity. some with a new sense of purpose. >> maybe how i can continue, how i can coach on omeeting other people, or meeting refugees, maybe how i can engage myself into some political -- yeah, help or whatever. just contribute, that's actually my main goal. >> cooking without borders is the idea of berlin university students. there are lessons with refugees from places around the

just cooked.a place like this, in addition to being the best restaurant in the world and whatever else, it offers a real possibility that there is food around that with a little effort, or a lot of effort, you can make into something really delicious. >> that is the hard thing. to change the way people think about food. not just 35 people who can come here and afford to eat at noma. >> thank you for joining. thank you, chef. >> it's magnificent. fshz zapped it, right to our house. and that's how they got it here. so, santa has a transporter? for the big stuff ... and it's a teleporter. cool. the magic of the season is here, at the lexus december to remember sales event. this is the pursuit of perfection. they take us to worlds full of heroes and titans. for respawn, building the best interactive entertainment begins with the cloud. this is "titanfall," the first multi-player game built and run on microsoft azure. empowering gamers around the world to interact in ways they never thought possible. t

once the lobster's cooked, it's presented in a bowl of lime leaves.'s beautiful. we're getting into this with our hands, i'm guessing. i like this. beautiful. >> the winter here is unbelievable. it's very cold and wet and that's why we have chili to keep us warm. >> voitron spoils all of with us a succession of dishes. but the past as it often does in a place like this intrudes. >> its dealt with a lot of suffering. the people are very withdrawn in some ways. smiling, but off course as they remember everything. they have to remember the war in 1968. >> i was visiting my grandfather's house, and i got goose bumps because i knew during the war in 1968 lots of people were killed, and they were buried on all the sidewalks there, and i'd walk around there and i feel it. it's dark, it's somber, and the history is there. [ speaking a foreign language ] >> my mom, she never wanted me to go home after like 10:00. she'd get angry if i go home at 11:00 or something. must scare me so i go home at 9:00. i tried to go home very early. >> riding a boat along the riv

so it is starts off with 25 minute, 450 degrees, reduce the heat, then finish the cooking.forget, when you cook something high temperature, you're actually pushing all of the liquid out of the protein. so that's why you get dried birds. what you need to do is the last 15 minutes of the cooking process, remove it out, cover it, and leave it on the side. that is called resting, like if you if you have her a steak going into a restaurant, you cut into it, it bleeds? that's because they haven't rested. if the meat is rested, all joyce flow back into it it stays in, there that's what you want to do. the crispness comes from the grape seed oil. it has hire temperature point, no flavor, so therefore it, crisps up real nice, but give it a role rub. >> almost thanksgiving. that's the longest planes. just too damn complicated. i'm going to i hop. >> i just said rub. that's complicate in the. >> rub, thank you. >> chop some stuff up, rib it. >> we go to quincy. ice ring, quincy, let's see this routine. >> well, first every all, i've been doing so many different moves, and tom the came

your challenge was to cook the dish safely. this means knowing which method of cooking to use, and you failed. we failed to read and follow the package cooking instructions and use a conventional oven. if you don't follow cooking instructions, some foods may be hot but may not have reached a safe internal temperature. use a food thermometer to be sure. we kept focus on reading and following the package cooking instructions. and we used the conventional oven and a food thermometer. can you cook it safe? k, so we drowned the fire... yep. stirred it... mm-hmm. drowned it again... mm-hmm. and now just feel if it's cold. yeah. cool. [camera shutter clicks] [whistling a tune] smokey just gave me a bear hug. i know. i already posted it. >> students from the culinary institute of america are sharing some of their favorite recipes with "teen kids news." here's andrea. >> so, today, we're going to make french toast with a twist. and the twist is that it's stuffed. so, let's begin. first, we're gonna take some slices of bread, about an in

have you always been into cooking?as nine years old, i told my mother i was going to cook thanksgiving dinner and she couldn't come in the kitchen at all. i got all these cookbooks, and by god, i cooked thanksgiving dinner. .> wow so you have always been into cooking. >> i do a better job today than i did then. >> after the break, nathan takes a buzz-saw to some of the world's most expensive cooking equipment, and why he says fine wine is best served from a blender. ♪ >> i am at intellectual ventures with nathan myhrvold, an invention lab that nathan co-founded in 2009. here scientists are designing laser guns to zap mosquitoes along with a gigantic hose to the sky that sprays clouds for climate control. >> do you see yourself as a modern-day thomas edison? >> i am hoping to do something slightly different. edison's labs were really about one guy, thomas edison. what i am trying to do is create an environment and company that is about lots of inventors. i am not on every patent. i am not the only inventor here. >> but

who cooks in the great restaurants? farm boys, basically. that's who always cooked. my deepest thanks to your mother and your father. thank you. >> merci. next time my father make you drive the tractor. [ speaking foreign language ] >> wow. ♪ i took a walk ♪ through this beautiful world ♪ felt the cool rain on my shoulder ♪ ♪ found something good in this beautiful world ♪ ♪ i felt the rain getting colder ♪ ♪ sha la la la ♪ sha la la la la la ♪ sha la la la la ♪ sha la la la la la la ♪ >>> it takes a special breed to live in a province like quebec. it gets cold in winter, and winters are long. it takes a special kind of person for whom frozen rivers, icy, wind-whipped streets, deep, seemingly endless forests are the norm. i will confess my partisanship up front. i love montreal. it is my favorite place in canada. the people who live there are tough, crazy bastards, and i admire them for it. toronto, vancouver, i love you, but not like montreal. why? i shall explain. all will be revealed. in the meantime, check this guy out. what's the post office's motto? neither rain

can you cook it safe?lows whistle ] >> museums are a place where we learn about dinosaurs, art, and the universe, but carina has found one where you can actually become a star -- at least for a day. >> lights, cameras, and plenty of action -- it's all right here in the museum of the moving image. >> we are the only museum in the united states that is dedicated to film, television, and digital media, and, in addition to our collection of artifacts, we also have a wide variety of interactive exhibitions. >> located in astoria, new york, the museum is housed in an historic building. this used to be a studio where they shot silent movies back in the 1920s. now it's a showcase for early examples of the audio and video technologies we use every day. long before there were ipods, there were reel-to-reel tape decks. must have been hard to carry this around. [ tape rewinding ] maggie gave us a tour focusing on the top five exhibits teens just wouldn't want to miss. first stop -- a movie theater built for one. >> ov

thomas cook shares are down 20%. this is after they said that revenue missed, but we also heard from the ceo herriot green. leaving the company. thomas cook is down 20% at the open. the stock price was delayed. here is a look at the markets in general. we are seeing a lot of games, except for the ftse. it is still gaining. that is the thomas cook affect. we are back in two. >> welcome back. opec's meeting in vienna starts tomorrow, but the world oil producers have already gotten down to business. the leading suppliers from nations providing one third of the world's crude oil that together last night to see if cut inuld agree to a output. ryan chilcote was there and got the only interview with the ceo of the largest traded oil company. a big day. did it yield anything? in theid yield something sense the countries agreed to watch oil prices, but that's something that is very different from the countries agreeing to cut output. that's one of the reasons we saw oil fall to a four-year low. were fourere countries that hav

it is not about home cooking.really about how to facilitate your ease in the kitchen so you can just cook. >> i have always loved eating food. for me, i love that it brings me into contact with so many wonderful people. ultimately all of my work that i do intersects at the place where food and community is. classes or cooking dinner for someone or writing about food. it always come down to empowering people and giving them a wonderful experience. empower their want to be around people and all the values and reasons the commitment, community and places, we're offering a whole spectrum of offerings and other really wide range of places to show that good food is not only for wealthy people and they are super committed to accessibility and to giving people a glimpse of the beauty that really is available to all of us that sometimes we forget in our day to day running around. >> we have such a philosophical mission around bringing people together around food. it's so natural for me to come here. >> we want them to walk

. >> tonight, msnbc goes under cover with the cook county human trafficking task force. >> get him out of here, quick. >> as they battle the buyers and sellers of sex and reach out to rescue the young and the lost trapped in chicago's underground sex trade. rising from the shores of lake michigan, the skyline of chicago sparkles and soars, but beyond the glittering facade of glass and steel lies a city at the crossroads of america's underground sex trade. >> relax, okay, sweetie? >> okay. >> don't get nervous or anything, okay? >> tonight, police find this young woman selling sex in a hotel room more than 600 miles away from her home in arkansas. local authorities say it's an all-too-common occurrence in the windy city. >> it does happen here in our own backyard. in cook county, chicago is a transportation hub, it's a convention hub, and it's ripe for this type of crime. >> how'd it go in court? >> illinois's state's attorney alvarez heads the joint task force to combat the booming underground sex trade in chicago and the surrounding suburbs. >> do your parents know where you are? >> u

cheese and eggs cooked in maple syrup.ts, gizzards, and pig's ear, topped with a heaping pile of pork rinds. good lord! oh, and a calf brain and maple bacon omelet, and these. how is this made? >> with love. >> panko-encrusted duck drumsticks. and maple barbecue sauce. good lord! wow. >> this is a classic quebec dish, a meat pie. >> tourtiere du shack, a whole lot of cheese, foie gras, calf brain, sweetbreads, bacon and arugula, but with martin, that's not sufficient. >> usually there's no truffle, but -- >> yes, black truffles. >> more truffle. >> it's going to be too much >> it's going to be too much truffle. >> my blood is getting thicker as i look at that. >> and now the main course, a home-grown, smoked right out front local ham with pineapple and green beans almandine, and chicken. but with martin, the chicken is never just chicken. >> that's stuffed with cotequino, foie gras, and lobster. we pump lobster bisque into the chicken. >> into the chicken. >> yeah. >> good god. there is a light at the end of the tunnel. >>

just like cooking.l. >> legally, there might be something wrong with it. but morally, do you think is there anything wrong with essentially breaking into information base? >> yes. >> i'm not doing anything. i'm going to go in, look around, see how things work and i'll leave without disturbing okay? >> yes. >> in the service of knowledge? that's okay? >> okay for most the hackers in our communities. i was lucky. i got into a very big hacker community here in shanghai and met a lot of great mentors. >> you started in business at 21. >> in factory. >> quite an accomplishment. >> i didn't go to college. >> you didn't go to college? >> i didn't go to the college. >> why not? >> most of the professors are way behind the development speed of the communities. >> why? your country is so advanced in so many other ways. why in this area? >> the network problem here in china, we have gfw, the great firewall, and it blocked a lot of important information websites. inside china. and a lot of people, they can't get th

morning from cooking to carving. we have you covered. a butter ball turkey talk line expert is here. there she is. she's answering all your questions this morning on facebook. log on to the fox and friends first facebook page and let her know how she can help you. we're cracking the carving code. we have an expert carver live in the studio to show all of us how it is done. no pressure. >> and we need to know. >> all right. and first we have to tell you the weather moving out thanksgiving flight now back on track. roads are clearing up. after a nasty nor'easter caused a travel nightmare. hundred of flights were cancelled and thousands delayed. snow, sleet, and rain causing hundreds of accidents. >> but today it is a different story. the winter weather moving out. just in time for an annual tradition. the macy's thanksgiving day parade. and maria is at the starting line to give us a sneak peek inside. >> hey, maria. >> reporter: good morning. good to see you. hello, everyone. we're here live for the macy's thanksgiving day parade at k9d a.

at the cook county sheriff's department.igator chip anderson just booked a date with a young woman whose ad offered her so-called soft touch at a healthy hourly rate. >> you're in call 140 for a half hour, 180 for a full hour. and then if she's coming out to you 200 for the half hour and 250 for the full hour. >> the team heads out to a suburb a few hours from o'hare airport. >> we're in a very nice suburbs, upper middle class and upper class. >> today the sex business is booming in unassuming areas like this one. >> you know, that's the thing. a lot of people don't even realize this is going on right under their noses. >> police say here traffickers can earn up to a quarter million dollars a year for each woman they control. >> you know, here's the hotels here. so i'll turn the light off for a minute. >> as the undercover gets near, he must wait for the seller of sex to confirm her exact location. >> these guys never know what's going to meet them at the door. you know, most of these pimps that we come across, they're preda

but she's never met a crowd she's cooking for. >> it offers home cook meals in 160 cities. >> the give travel the experience of the local cuisine. >> reporter: all of the guests live here in the city. diners say family style meal is a great way to meet people, especially around the holidays. >> it is really great that we were all, comfortable and able to get to know each other and experience this together. >> the the next one i have for you is a 48 hour marinated chicken drum stick. >> reporter: her mother's dinner party in indian gave her a craving for something different, so she became a private chef. >> food brings people together but conversation that gets people to stay together. and that is something, that i love. >> reporter: the guests the at this dinner did connect using a high tech tool to enjoy a traditional meal and make friends the old fashion way. they didn't have to do the dishes. now, niomi choy smith, cbs news, new york. >> just stick them with the strangers, not a friend. >> we were told they have to have background checks too. it is all good. everybody works out. int

cook.tastes so horrible. >> i wasn't going to go there... >> you know it's true. >> the n.r.a. will take aim at a voter approved gun law with a showdown in court that could ripple across california. >> the battle against ebola hits home with a possible mission to africa's ebola hot zone. >>> we leave you with the eastern span of the bay bridge with tail lights headed into san francisco with traffic line. francisco with traffic line. stay then boom... what happened? stress, fun, bad habits, kids, now what? let's build a new, smarter bed using the dualair chambers to sense your movement, heartbeat, breathing. introducing the sleep number bed with sleepiq™ technology. it tracks your sleep and tells you how to adjust for a good, better and an awesome night. the difference? try adjusting up or down you'll know cuz sleep iq™ tells you. give the gift of amazing sleep, only at a sleep number store. find our best buy rated c2 queen mattress with sleepiq. know better sleep with sleep number. >>> live

>> it is a home cooking culture. >> yes. we didn't hatch the culture of eating out.it's not in the book. >> that is really interesting. ♪ ♪ >> have you ever tried iranian food? >> it is difficult. because everybody says the great food of iran is cooked in people's homes. >> yes. >> this is a land of secret recipes. passed down within families like treasured possessions. >> beautiful spread of food. >> she is my wife. i am a really lucky man. she is very good to cook. >> like many iranians he has been kind enough off to invite me to his home. >> this is milk and chicken soup. >> it is really good. ]. become speaking foreign language ] >> my mom said that iranian people loves guests. and they will never get tired if the guest likes their food. >> a stew of fried chicken, onion, ground wall nuts, pomegranate, and tomato paste. >> fruit. some kind of fruit. >> yes, dried apricot inside. >> delicious. so good. >> these are very sophisticated, very time consuming dishes to prepare. always from scratch and always in excess of what you could need. you tend to kill your guest

for housing to start cooking, all levels of fires need to have a seat at the table. for "nightly business report", i'm diana olick in washington. >> more on the action or lack of action today in wall street. the major averages close slightly higher on a low volume day ahead of the holiday and in spite of that mostly disappointing economic data. the dow was up 12 points to an all-time high at 17827. nasdaq added 29, a 14.5 high there and the s&p up five. new record close of 20.72. will they or won't they just one day to go now before a highly anticipated opec oil ministers meeting where member nations will vote on whether to cut production to try to end the five-month slide in oil prices and apparently energy traders do not think a cut in crude prices is coming. as they settle add a fresh low with domestic oil down 40 cents, it ended at 73.69 a barrel. the international benchmark down 58 cents to 77.75 a barrel. our steve is austria with a preview. >> reporter: the opec ministers are set to meet on thursday for what is seen as the most highly anticipated meeting in ma

a cooking class could help identify childhood obesity. the cdc has found that children in cooking classes are more likely to eat fruits and vegetables and more likely to

apple's tim cook is the first fortune 500 c.e.o.o come out publicly as gay. >> stephen: yes, apple c.e.o. tim cook has come out as gay. which means two years from now microsoft's c.e.o. will also come out as gay. (laughter) so i am giving a wag of the finger to tim cook. (applause) as a corporate titan, he should follow tradition and hide his sexuality in the caymans. (laughter) he can visit on holidays! worse, he feels no remorse about his decision to be born gay. quote, "i'm proud to be gay, and i consider being gay among the greatest gifts god has given me." of course, god gave him that gift because he knew cook already had an ipad. (laughter) well, folks, if the c.e.o. of apple is going to stand up there and dramatically unveil his gayness, i only have one thing to say... being gay looks so sleek and cool! (laughter) i bet it's loaded with great features like an ultra-thin profile! so if you're watching, tim cook, gay, please! wait. you know what? i'll wait. in six months, they're just gonna come out with a gayer version. (appla

that should be cooking the white meat to 165 or 170 and the turkey thigh should register -- excuse me -- 185. >> i understand you've probably been doing a lot of talking in the last couple of days for sure. what questions are asked most often? >> yes, we do. the number one question is thawing. people don't realize how long it takes to thaw a turkey. if your turkey is not thawing this morning, you can put it in a cold water bath, still in the original wrapper and you can start to cook from froze i don't know. if you're cooking the turkey from frozen, the two thengs that are really important would be a thermometer to get if to the right temperature and a flexible serving schedule. >> i know this question pretty subjective. simply put the bread on a flat rack in an open shallow pan. that would be kicking it at a temperature of 3:25. we feel cooking it low and slow gives you the best product at butterball. >> my dad likes low and slow. i like it turn it up, sear it and then drop the temperature. . any special memories from the hot lien? any particularly good stories? >> i had a great sfor

and cook really well.chef jessica. can i call you that? >> you. >> i let's meet our contestants, first up? >> hi, i'm karen. >> hi, i'm matt and go to school in med forwards, new jersey. >> hi, i'm victoria, i go to school in cool innings wood. i'm ten years old. >> chef carolina, are you doing? >> i am mastering the guacamole. >> what are you making? >> guacamole. >> oh, i love guacamole. >> cilantro, chef mat knew. >> what are you making? >> i'm making chicken parm sean. >> i love that. let's do it. >> i see you have the spaghetti down. pasta is down. >> yes. >> sauce? >> yes. >> okay, cheese? >> that's mozarella. >> chef victoria, what are you making? >> making easy apple crisp. >> did you just pour butter all avenue that? >> yes. >> what's this. >> sugar, cinnamon. >> you put it on top? >> yes. >> what do you call that? sweet? >> well, while they're cooking tell me about your cooking school. >> okay, i run the happy plate club, which is an organization devoted to teaching kids about healthy eating, han

john boehner had some cooking tips.l secret, though, 16 ounces of pure maple syrup. p cook the bird breast down. and halfway through, i literally pick it up and turn it over. i only cook my bird to about 160 max. i take it out, put foil over it and let it sit for at least an hour. it's the resting time that really works. >> sounds like a plan there. and that is your holiday helping of scrambled politics. >>> and i am joined now by syndicated columnist bob franken. good morning to you, bob. >> i didn't know the speaker was working for the cooking channel. >> neither did i, but i'm not sure if resting meant for the bird or just taking a nap, because that's what we do on thanksgiving, right? >> what we don't know is that he was able to steal one of the pardoned turkeys, and that's the one he's cooking. >> let's hear your 2013. >> you want a trip down memory lane. so much to talk about. >> let's start with the midterms. >> not so much the result, but i think the msnbc viewers would not be happy with the midterm. but my turk

french cooking was french cooking, french pastry was very very string. changed a lot. also, today chefs are not afraid afraid. they bring some techniques back bring some ingredients back. >> where did that change come from. did that change come from the students or guys like you? >> i think he's one of the troublemakers. >> you're not the first who's said that. >> you know, i think that school -- cooking and technology have always had a very important and vital relationship. you think about all the major technological advances. refrigeration, you know, mike ro waves. all of that's on the forefront. >> for most people it's still so new and i think of someone that comes to a school that is french emersion, how did you go to from where you were to where you are now? >> our style of cooking is about questions. i think it begins and ends in many ways with the classics with the foundation. so for us we're just building on the knowledge that we began to learn here at the school. >> but you actually came back for more. >> yeah. i'm that girl. >> and recently you

it was like, if you wanted to cook meat, you had to cook it on the spit. because they didn't have forks then. and i have to say, it brought the best out in the chefs. >> jimmy: that's so fun. >> it really, really -- i mean, some of the people who had been struggling, honestly cooked the best meal that they had cooked on "top chef" since they've been there. >> jimmy: we always like people to learn from when they watch our show. that's why people watch the "tonight show." they go, jimmy, what can we learn? but i wanted to know, if you can, give three quick tips on thanksgiving. hosting thanksgiving. do you have any tips at all? >> yes, i do. the first thing i would say is invite some strangers or mix up your invite list. >> jimmy: just people off the street? >> well, no, no, no, no. but you know, thanksgiving is always like, really hard because you've got all this family fighting and stuff. it's nice to have a varied guest list. so like, there's strangers that your family would maybe be embarrassed about argue in front of. you know? >> jimmy: ah, that's very

what do you mean, they don't cook it?>> they put it into a hot soup. >> no. this is raw blood. >> really. >> there's two kinds that you can get here. one is the addition of ki ang which means young [ expletive ] -- so it's basically the partially digested juice that's made from when a cow eats grass. -- juice. >> oh, geez. >> [ expletive ]. juice. exactly, yeah. >> oh, no. >> i did not order that. we're not having that. >> okay. we're not having that. >> we're not having that. >> i'm thinking we'll stick to the plain blood soup, thank you very much. >> the way they make it is they take the raw blood and they scrunch it with lemon grass for a long time. >> right. >> because that kind of kills the gamey flavor of the blood, helps with the coagulation and adds flavor. then they actually make chopped larb. the minced meat salad. looks raw. that goes in. whole bunch of deep fried krunai, or innards. [ speaking foreign language ]. >> here it is. >> you're not kidding. that's like a horror movie. like "csi" soup. i'm eating out