"teen kids news" will be back >> students from the culinary institute of america are sharing some of their favorite recipes with "teen kids news." here's one you can make. >> today we're going to make mac and cheese from scratch. it's really pretty simple. let's get started. ounces, of dried elbow macaroni, one cup of low-fat skim milk, one cup of heavy cream, 2 cups of low-fat monterey jack cheese, and 2 cups of cheddar cheese. of course, you can use whatever cheese you like just using the same amounts. these are my two favorites for mac and cheese. let's start by boiling the pasta. when the water's boiling, add your pasta... and stir. as the pasta's cooking, let's make our sauce. over medium heat, in a larger pot, add your cup of milk. next is the cream. using a spoon, add in the you want to be sure to c cheese.ontinue to stir so the cheese doesn't next, the cheddar. you want to cook this about five minutes over medium heat, stirring occasionally. once the sauce is done and the pasta is cooked, that's it. you're ready to go. i think it's done. let's drain it. after draining it, i'm

culinary institute of america! - if you want to impress your friends the next time you hang out, this recipe is an easy way to do it. today we're making puff pastry apple tarts. let's get started. i've picked out this granny smith apple here, but you can use red or delicious, ginger gold, whichever apple is your favorite. granny smiths th this puff pastry tart are nicen and tart, gives it kind of an acidic crunch. takes a little practice. gonna cut the apple directly in half, just on the side of the stem. you'll see how close i got to the seeds. seeds here, no seeds here. the way we want to cut this applethin sl. is to cut in very make slices about a quarter an inch thick. a little bruising is fine on your apple, itweeter. just means it's a little s you want to put all of your apple slices into a bowl with water and lemon juice. this will keep them from turning brown. once your apples are cut, you can start with the puff pastry dough. wherever you go to find puff pastry dough. they come in big long rolls just like

. >> students from the culinary institute of america are sharing some of their favorite recipes with "teen kids news." here's one you can make. >> today we're going to make mac and cheese from scratch. it's really pretty simple. let's get started. i'll show you what you need. i've got half a box, or 8 one cup of low-fat skim milk, one cup of heavy cream, 2 cups of low-fat monterey jack cheese, and 2 cups of cheddar cheese. of course, you can use whatever cheese you like just using the same amounts. these are my two favorites for mac and cheese. let's start by boiling the pasta. when the water's boiling, add your pasta... and stir. make our sauce. over medium heat, in a larger pot, add your cup of milk. next is the cream. using a spoon, add in the cheese. you want to be sure to continue to stir so the cheese doesn't next, the cheddar. you want to cook this about five minutes over medium heat, stirring occasionally. once the sauce is done and the pasta is cooked, that's it. you're ready to go. the pasta's been cooking for about seven minutes now. let's drain it. after draining it, i'm

at the culinary institute of america for teen kids news i'm fletch.(theme mus) t look - wow, thas really good. you can find the full recipe on our website. teen kids news will be back next week, you won't want to miss it. bye for now. s my bg en i d using th r gh sch esd my falyould br f thout male announcer: "rock the park" is sponsored by subaru. [upbeat acoustic music] - whoo! today on "rock the park"... i do not like the look of this. it's just a massive wall of black. we're back in the backcountry. we've got the wide open denali wilderness in front of us. - those are wolf tracks. oh, boy. - and this time... - there could be a moose; there could be a caribou. and what else? - bear, bear. bear, bear, bear. there's no place like alaska. - this is a beast of a mountain. - yep, it's coming.

at the culinary institute of america for teen kids news i'm fletch. (theme music) - wow, that looks really good. you can find the full recipe on our website. teen kids news will be back next week, you won't want to miss it. bye for now. >>> i'm chris wallace. with just over a week until election day, a campaign bombshell. the fbi reopens its investigation into hillary clinton's private e-mails. >> they are reopening the case into her criminal and conduct that threatens the security of the united states of america. >> the american people deserve to get the full and complete facts immediately. >> the republican vice presidential nominee, indiana governor mike pence, responds to the stunning announcement. >> we commend the fbi for having the courage to reopen this case. because no one is above the law. >> we'll talk with pence live,

at the culinary institute of america for teen kids news i'm fletch.(theme mus) t look - wow, thas really good. you can find the full recipe on our website. teen kids news will be back next week, you won't want to miss it. bye for now. - cuba. for many north americans, the very name produces an emotional, even visceral response. ips have more painfully ill few relatd governmental ineptitude, stubbornness, and incompetence than the one between the united states and cuba. but hindsight, as they say, is 20/20, and it's time to put the past where it belongs: in the rearview mirror. and our media to stop icizing. cuba is mo a clich? stuck in time. yes, it's special place eal people roblems. dercover to try yes, it's special place to truly discover the re we're , and if change is finally happening now. s "raw travel: cuba undercover. this i" travel. escape.

at the culinary institute of america for teen kids news i'm fletch. (theme music) you can find the full recipe on our website. teen kids news will be back next week, you won't want to miss it. bye for now. [music] >> you're watching a special on southern california's wildlife learning center. coming up in this half-hour, we're taking you to this amazing animal rescue for a show and tell like you've never seen before. >> well, here i am with boomer, a siberian lynx. >> we'll see some old friends. >> now, this is sierra, a red-tailed hawk. >> and we'll introduce you to some new friends. >> okay. here, i am with coatimundi. >> from american alligators to bodacious bullfrogs, you'll see it all right here at southern california's wildlife learning center starting now. as custodian of the wildlife learning center in southern california, david riherd cares for a variety of domestic and exotic wildlife rescues. >> on a daily basis, my job is pretty broad. i have to oversee the care of the animals, what they're eating, if they're healthy,

hola, herlindo. [ speaking spanish ] >> anthony: roy trained at the culinary institute of america andin new york city. he runs his trucks like you'd expect of someone with that background. >> roy choi: within our food media landscape, we've romanticized certain compositions of what a great chef and a, and, and a great kitchen are supposed to look and smell and feel like. but just because those are beautiful doesn't mean that this is not beautiful. for me, i don't see mustard plants and sheep grazing. i see barbed wire and telephone poles, and i see puddles. and, you know, all of that stuff contribute to the flavor of the food. so, it's truly what i call a terroir, you know, uh, a regional food. okay, gracias. buena suerte! and they're off. >> anthony: every lunch shift and every evening, the trucks' locations are sent out over twitter. the locations change every day. and people flock quickly to find them, as the lines can get long. very long. i took a run with roy as he made his nightly rounds. so, how often do you make the full circuit between all of your, uh, various enterprises? >>