. >> drug store brands frchlts you're in search of a wonderful recipe, award-winning chef michel nischan is in the kitchen. >> the only man i don't -- >> rubbing a raw chicken in your face is also good for your complexion. >> is that what he said? >> if you kiss somebody they get salmonella. >> do you recognize those two big you were. i knew you were huge -- >> they're huge. i'm 6'2" and they're taller than me. >> we were in new orleans together, and -- >> of course you were. >> and new orleans fell in love with these two guys. like one of those moments, but there were two different kitchen re-dos happening and drew and jonathan will talk a little about that, and we're also going to see if we can pick between very high-end cabinetry and the lower priced kind to see if we can guess. >> i used to be able to. these days, they do i incredibly well. >> right. >> and that's the -- can't tell the difference with a lot of it. pay for the name or have something that's great but still cost effective. i do everything well, just so you know that. >> mostly hair. >> turn to the side. >> he's going --

. >> and michele nischan. >> yes, and evelyn. >> look how you just flip it like that. >> exactly. it's my job. i'm a chef. i should be able to do that. >> you cook it up like that. >> yes. >> that's chef 101. isn't it? >> boom! and halibut on the bone. >> looks so good! >> if people don't like fish, one way to do it. we're going to do a little glaze. olive oil and a little bit of sweet soy. garlic and dill. just put that in. >> garlic and dill. >> kind of glaze that on top of the halibut. this is going to caramelize. that's how you get that >> oh, yeah. >> yeah. >> this is the type of food that i grew up with in sweden. very simple, on the bone, boom. just kind of cook it, with a little bit of butter. >> both sides, do you? >> yeah. normally start with some olive oil and add in the butter and baste it. >> can i glaze that side? >> glaze. come on. go ahead. >> how many on each side, sweetie? >> i would say two teaspoons on each side. >> how long do you cook it? >> four minutes each side. >> four minutes. >> because we cook it on the bone, right, it's going -- the fish is going to s