not -- not how chefs cook, not how food service people cook, how experienced cooks cook. so we've really formatted, we thought about this, we written them differently, it's a different kind of cook book. >> i'm nervous, i know you are going to tell me i have no reason to be nervous. a dish i'm modestly familiar with, the how to cook everything version of that imagines i assume fresh ingredients, you sort of do this and that, this lovely home cooked meal, fast to a lot of people means sauce from a jar, cheese from a bag. >> yeah, those compromises are not there. >> how do you do egg plant parmesan fast without resorting to store bought, processed, blah, blah, blah. >> you pre-heat a pan while you start to chop something, you put some oil in the fan. you put the first thing in the oil while you turn on the broiler, you put the second thing in the pan. >> it's technique. >> well -- >> and strategy. >> it's strategy and it's acknowledging that you can prepare food and cook it at the same time, the myth of -- the myth of most cook books including all of mine up until this poin

my own omelets, they can cook their own omelets, they can cook their eggs, they can cook pancakes andhis simple because i've got precise temperature control. and look how beautifully non-stick this is. all i have to do to make the omelet is tip it, the omelet runs back. i tip it again, it runs back. i'm going to be able to fill this up. so everybody can have whatever filling they like. i always like to have some mushrooms, some cheese some peppers... >> and you know i like the healthy spinach, bob. >> ohh... >> i just ruined his omelet. >> [laughs] well, with the perfect green fry pan, we just simply fold that over, it's going to continue to cook while it's in the pan. i fold that out and look at this: my pan is clean, i'm ready to cook another omelet again. >> the heating is consistent so i can set up a buffet with four or five of these and have different temperatures that are going to maintain. i think one of the biggest complaints is that sometimes the last people that go through the buffet, they get the cold food, and with the p.i.c., the food stays warm through the entire event a

>> i think for a lot of people they always say, "i can't cook." >> look at that. >> but the nuwave cooks it for you perfectly every time. >> yes. >> you don't have to do anything. >> i'm like a gourmet chef when i use this. >> i know. >> it gives you all the tips. >> okay, so -- >> great, great. >> look at all of it. >> we've got some lobster. >> lobster. >> some shrimp. >> t-bone steak. >> steak. >> lamb chops. look at the vegetable medley. >> those are beautiful. >> this is a family favorite. i know your family loves this one, too. >> oh, for sure. >> salmon, lemon-pepper salmon. >> oh, is that beautiful. >> you know what? you made salmon and asparagus for me in the first show. >> yes, i did. >> and i'm doing it for you in this show. >> yay, i get to taste! >> flake a little bit off there just so we can see it. >> all right, let's do that. look at that. >> i just followed the instructions. >> wow. oh. >> oh! [ laughs ] >> that's my piece. >> wait, i want a fork, too! >> mmm. >> it's the nuwave oven. you talk about healthy. >> all right, now we're gonna move on to dessert... >> it's abo

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.under any 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

apple'sapple's ceo, tim cook. steve jobs could founded apple in 1976, his death from cancer in 2011, during his legendary run jobs was booted from the company, and even a genius, but he also earned a reputation as a bresh brash ego maniac. who didn't tolerate fools or critics. the good bad and ugly of steve jobs was on display in an authorized autobuying if i was on the shelves soon after steve jobs died. >>> becoming steve jobs quoaks quotes tim cook, that he offered part of his liver to steve jobs but jobs wouldn't hear of it. one current apple executive even tweeting that this portrayal of steve jobs is the first to get it right. i'm joined by the two authors of becoming steve jobs, brent and rick. rick is executive editor of fast company magazine. brent knew steve jobs for 20 years covering him for wall street journal and fortune magazine. the amount of praise heaped upon you and this book by people who knew steve jobs kind of make you guys a little uncomfortable as journalists. you're supposed to be criticize

. >> as they grew up in in a how would that had access to good food and our parent cooked this is how you feed yours this is not happening in our country this is a huge pleasure i'm david one of the co-founder so about four year ago we worked with the serviced and got to know the kid one of the things we figured out was that they didn't know how to cook. >> i heard about the cooking school through the larkin academy a. >> their noting no way to feed themselves so they're eating a lot of fast food and i usually eat whatever safeway is near my home a lot of hot food i was excited that i was eating lunch enough instead of what and eat. >> as i was inviting them over teaching them basic ways to fix good food they were so existed. >> particle learning the skills and the food they were really go it it turned into the is charity foundation i ran into my friend we were talking about this this do you want to run this charity foundations and she said, yes. >> i'm a co-found and executive director for the cooking project our best classes participation for 10 students are monday they're really fu

it's time for "tim cook fun time." ♪ tim cook fun time fun time tim cook ♪ ♪ look at tim cook tim cookook ♪ ♪ factual cook casual cook black tie cook nice guy cook ♪ ♪ ♪ ♪ presentation cook celebration cook contemplation cook relaxation cook tim cook ♪ [ cheers and applause ] >> jimmy: we have a great show. give it up for the roots, ladies and gentlemen! [ cheers and applause ] ♪ >> jimmy: hey, everybody. thank you so much. we have a big week of shows ahead. judi dench, danny devito, hugh jackman will all be joining us. [ cheers and applause ] hugh jackman, hugh and i are going to play a -- musical beers. >> steve: hmmm. >> jimmy: with a couple of special guests. that's on thursday. be sure to tune in for that. and we'll have music from hozier. >> steve: oh! [ cheers and applause ] ♪ take me to church [ mumbling lyrics ] ♪ ♪ okay we get it. take him to church. [ laughter ] will somebody give him a ride to church? >> steve: just get him to church. >> jimmy: i just don't understand why somebody doesn't just take the man to church. [ laughter ] >> steve: they should. >> jimmy: any church?

. >> therea >> going to submit for a chili cook-off cook-off. >> see how the prank gets their mouthsred up. >> that's going to burn on the other end. >> closed captioning provided by -- imimagaginine e hahavivingng a a s shihield against plaque. nenew w acact t adadvavancnced with plaque guard kills 99% of bacteria, helps prevent plplaqaque and gingivitis fofor r a a twtwelelveve h hour shield of protection. nenew w acact t adadvavancnceded. ifif y youou s strtrugugglgle e wiwithth b bacack pain you have the power toto t tururn n itit o offff.. smsmarartrtrelelieief f frfromom i icycy hot. a waveve o of f rerelalaxixingng p pulses ththatat b blolockck e eveven n chchronic pain. tuturnrn o on n smsmarartrtrelelieief. bebeining g frfreeee f froromm dadandruff feels great. maximum strength selsun blue tatargrgetets s dadandndruruffff wiwipipingng o outut flflakakes and itch. selsunun b blulue.e. frfreeeedodom m frfromom d danandrdruff. >>> employees at liquid web think it's their lucky day. they taste test a recipe that liquid web is going to submit for a chili cook-off. >> they don't k

once the lobster's cooked, it's presented in a bowl of lime leaves.ul. 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 of 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 river, you sor

he taught her how to cook. shannon taught him to eat food that isn't cooked.to eat sushi. >> a long process. there's been a lot of things that kent rollins did not eat before i expanded his pallet. one was avocado. he told me he'd stepped in too many things in a pasture that looked like avocado. >> cowboy cooking has to make the most of what's at hand. once ran short of supplies in a texas blizzard had mounds of potatoes, but no oil. >> i dug around found me a bottle of sprite sitting over there. i knew it was a keeper. >> sparkling tateers is one of the recipes in kent's new book "a taste of cowboy" along with all night sourdough pancakes green pepper free toe pie. are there vegetarian cowboys? >> vegetarian cowboys? did you know i was a vegetarian, scott? >> i didn't. are you? >> cows eat grass and i eat cows. that makes me a vegetarian. >> never seen one show up. i don't think you'd live long. >> the rollins have rolled their chuckwagon into a catering firm that feeds an estimated 20,000 people a year. >> we can't tell you how much we appreciate you. >> thi

and then we let it cook? >> let it cook until it starts to boil.he bone, it's done. >> jimmy: any basil in there? >> sinatra said the basil has to go in at the end. you know why? because it has that fresh flavor. pretend it's already cooking hour and a half, two hours. >> jimmy: a little bit of parmes parmesan? >> did your mother have parmesan when you were growing up? no. romano. salt, pepper. stay with me, jimmy. >> jimmy: i got you. >> salt, pepper. i forgot the onion. no big deal. it's live tv. >> jimmy: not like they can eat it through the tv anyway. >> get the book and it will teach you how to do it. >> jimmy: exactly. look at this over here, by the way. somebody's ready to go. >> this is italian-american thing. >> jimmy: this is what my grandmother used to do. >> you dip this in the gravy. you died and went to heaven. that's how beautiful that is. >> jimmy: it's excellent. really good. i'm going to hang out here with the pot. >> so you want to go over -- you got the macaroni. let me tell you something real quick. ever go out to a restaurant

break it down. >> do you cook a lot, rosie? >> i do cook a lot. i cook almost every day.ister -- especially when me and my sister carmen cook. i'm really not a drinker but the food comes out so much better. >> you like some wine as you're going along. >>> when we come back, clinton and stacey, team "cookwear," are cooking up their dish. don't go away, we'll be right back. across america people, like basketball hall of famer dominique wilkins, are taking charge of their type 2 diabetes... ...with non-insulin victoza. for a while, i took a pill to lower my blood sugar but it didn't get me to my goal. so i asked my doctor about victoza. he said victoza works differently than pills and comes in a pen. victoza is proven to lower blood sugar and a1c. it's taken once a day, any time. and the needle is thin. victoza is not for weight loss but it may help you lose some weight. victoza is an injectable prescription medicine that may improve blood sugar in adults with type 2 diabetes when used with diet and exercise. it is not recommended as the first medication to treat diabetes an

just like cooking.riends who love cooking as well. >> legally, there might be something wrong with it. but morally, do you think is there's anything wrong with like -- you're essentially breaking into an 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 anything. would most hackers say that's okay? >> yes. >> it's 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 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

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

katy, what is going on with this cooking program? >> reporter: hi, chris.m drexel university. in addition to cooking for their normal school which is hard enough they are creating recipes for cancer patients and invited us to their kitchen to see it being done. students have devised healthy recipes like greek yogurt fettuccini fettuccini alfredo and are developing recipes for those who need to increase their caloric intake. we'll tell you where the cooking classes are taking place and how the cancer patients are responding. reporting live in university city katy zachry "nbc 10 news". >>> good morning. big changes as we head into the rest of today. temperatures are not quite as warm as yesterday. close to 70 degrees. we're sticking with the wet pattern, so wet conditions expected for us again today. tomorrow and heading into friday, it will be cold today and tomorrow but i'm tracking conditions drying out. just as we head into the weekend, i'll show you that in the seven-day forecast. philadelphia, 44 degrees with mostly cloudy skies. the feels-like temperat

>> i'm a co-found and executive director for the cooking project our best classes participation for 10 students are monday they're really fun their chief driven classes we have a different guest around the city they're our stand alone cola's we had a series or series still city of attorney's office style of classes our final are night life diners. >> santa barbara shall comes in and helps us show us things and this is one the owners they help us to socialize and i've been here about a year. >> we want to be sure to serve as many as we can. >> the san francisco cooking school is an amazing amazing partner. >> it is doing that in that space really elevates the space for the kids special for the chief that make it easy for them to come and it really makes the experience pretty special. >> i'm sutro sue set i'm a chief 2, 3, 4 san francisco. >> that's what those classes afford me the opportunity it breakdown the barriers and is this is not scary this is our choice about you many times this is a feel good what it is that you give them is an opportunity you have to make it seem like it's the

i did speak down and speak with ceo tim cook. i'll give you some highlights. iphone up as a category 40%, he sid in china up 77%. in the u.s. he said more like 20%, other companies as well, though, seeing strong growth the average selling price for the iphone, $659. that was about $5 above estimates. as for the ipad, melissa, cook saying he remains very confident in that product. he talked about the innovation going on in the pipeline, of course apple's relationship as it tries to push this product into the enterprise cook say that the company is now generating more cash than it needs. they thought the stock was undervalued. that conference call is starting right now. so i'm going to hop on the call and bring you headlines as they cross. >> we should know on top of a 1.8% moving, there is very little right now, karins, it's easy to point your finger that that was a disappointment. >> they really were, except for maybe the ipad, but that was a very, very impressive number. this was a really, really good quarter on so many metrics,

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 shift. so it's basically the partially digested juice that's made from when a cow eats grass. shit juice. >> oh, geez. >> 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 of an open wound. actually, t

during the brief court proceeding palermo's family sat right behind cook.s were exchanged though cook's lawyer spoke with the family representative later. both parties spoke on the courthouse steps. >> we know this is the first step in a long process. so we're looking forward to having this resolved and to see justice. >> our thoughts and prayers are with the palermo family and miss cook can't say anything right now based upon the legal situation and the advice of counsel, but of course we're all saying our prayers. it's a horrible situation. >> reporter: in a written statement later the palermo family said it hoped cook would plead guilty in the case. asked about the possibility of a plea deal cook's lawyer did not rule it out. >> the plea at the moment is not guilty of all charges, but we're still going through the discovery. we haven't had any meaningful discussions with the state with regard to a resolution of the matter until we go through the initial process. >> reporter: cook has a previous drunk driving arrest from 2010. that would be a major factor

with each mill cooked. her hive is at risk. the world health organisation believes the traditional cooking is responsible for the deaths of 46,000 women and children every year. >> the smoke is too much to handle. it's worse during rainy season. it's smokier and hazier. >> reporter: scientists say using the stoves is like smoking a packet of secrets when she cooks. those expaffed can end one as mow or lung dancer. 90% of bangladeshis use a traditional stove. in almost every house a woman inhales dangerous amounts of smoke when she needs to cook. >> hundreds of meters away these men are working on an air tight design and chimneys. convincing people is not easy. ... >> translation: sometimes they put their hand inside to see that the fire is burning. when they feel the heat do they believe the stove works. >> reporter: despite the doubts 1.5 million stoves have been sold across the country. this is an early adopter, and says using traditional stone caused her to lose most of her high sight. -- eyesight much. >> translation: befor

. >> if there's oil to cook in the house, it means a hearty stew for dinner and a satisfied family. with frequent shortages of cooking gas and bread and inflation at 37%, the family said daily living in sudan is tough. >> everyone believes they're building their family's future. i tell my husband all the time

to give their time and work very hard at an industry that allows you to enter into an industry as a cook or a waiter or busier that skill you learn from the school allows you that opportunity to who knows was it turns into if you work hard outside i have a passion for the bits i gained that at the industry i received the two year program i don't believe this campus was around when i did was a chinatown campus but i'm a big proponent i'm on the advisory committee and i look forward to all the future students that are coming through this fireman that will benefit us and the city and county of san francisco thank you (clapping). >> i'm so old school i have written remarks. >> which are out of order there's our chancellor chancellor tirelessly i'm glad he thinks this is the best world i'm not going to say it's the hard we have the democrats in congress and the mayor of san francisco but our chancellor chancellor trial has a hard job we're grateful you're here and helped us through a difficult period and helped us to turn the corner thank you (clapping.) i want to thank department chair rineh