in the meantime i will make the dipping sauce, which is just a little bit of dark soy sauce, light. dark soy sauce and a little bit of dark honey. now dark honey is also a medicine ingredient and that's because it's really high in antioxidants. take spable spoon of the marinade and put it in the dipping sauce and you just made a dipping sauce. isn't that cool? dr. oz: that's wonderful. [applause] >> we save that. next for the marinade, no, we use brushes. dr. oz: i have a brush too. >> we will brush the marinade. much easier then putting it in a plastic bag or in another way. dr. oz: fresh, absolutely. how long do you marinade these for? >> mar nate these five or ten minutes. we're also putting marinade on because wee protecting it from cancer-causing chemicals. dr. oz: right. that may be the most important thing to share with you, if you marinade your protein, whatever the source, helps avoid creation of cancer-forming chemical when's we barbecue and grill things. >> right. the char on the outside may taste good but is actually carcinogenic. you have the grill thing down. look, lay

look at all that chocolate sauce.old me i couldn't have any more chocolate sauce 'cause you didn't have enough, huh? i get two drops, and he gets a river. it's a lake. look how much he gets. how do you explain that? what, are you messing with my head? well, i can't mess with your hair. all right, listen, um, i wanted you guys to know -- ray, i just want to understand one thing -- why is it your mission in life to avoid spending time with your family? that was my agent. he said the publisher read my stuff, and they decided they don't want me to write the book. oh, ray, i'm sorry. i-i don't understand. what happened? i don't know, ma. guess they didn't think it was good. were there spelling errors? it's the yankees. how can you screw that up? i don't know. hey, i'm -- i'm sorry, raymond. obviously this is a-a bad time. i'm just going to take my cake and go home. did you need something, robert? oh, no, no. it's nothing. what's the matter, robbie? no -- no, really. it can wait. it's nothing. what the hell is wrong with yo

we have carrot cake and caramel apple sauce. >> caramel apple. >> how are the sauces? >> caramel cakcakey. >> jeff cantu's kids are crazy about the berry. but would it work with people today? >> if we're not risking anything, we're probably not in no vating. >> he introduces something he calls flavor tipping on ice. >> it uses a whole lot of lawyer time. originally ing was going to be a tripping experience from the very beginning and that probably would have sunk the restaurant telling people right when they sat down, by the way, everything on this menu you see isn't going to taste like what you think it's going to taste like. it's going to taste like that in the beginning, but while you're eating it, it's just going to change flavors. >> is that a lemon? it doesn't taste lemony, it tastes sweeter. >> and really, we had to learn ourselves. because we had no idea what the hell we were doing. we knew this experience was explosi explosive, but how do you do that in a restaurant? >> in the center of the plate is a char-char. that's blue cheese. the crackers in the bottom i

i should say, also, rao's sauce -- as far as jarred sauces go, this is the moon.o what do you do with the steak now? >> so now, what we're going to do is i want you to take your onions and your peppers. >> jimmy: okay. >> throw them in there. >> jimmy: that's it? see, i can do this. >> yes, you can. now, i'm going to take a little bit of this white wine right here. put that in there, too. >> jimmy: oh, i thought we were playing you drink, i drink. sorry. all right, good. no drink. yes, white wine in there. it smells so good. >> and then, just move it around a little bit like that. here and here. >> jimmy: this looks so good right here. >> finally, what we are going to do is we're going to add these beautiful san marzano tomatoes. this is the same tomatoes we use in the sauce. >> jimmy: oh, really? >> right in here. and we're going to let this reduce. >> jimmy: and just let this reduce. then, you chop it up and then -- i mean, when i go to rao's, first of all, i'm just frightened. and then, once i'm over being scared and afraid i'm going to be thrown out, this awes

. >> it needs some hot sauce. i made this hot sauce homemade for you.ndy hot sauce number nine. >> it's hot! and -- >> oh, it is hot. >> eat it, eat it! >> it has the consistency of a kale shchip. >> it was so nice to finally meet you! everybody! give it up for padma. >> "top chef" seattle wednesday nights at 10:00 on bravo. i give my kids carnation breakfast essentials. bye, mom! with 21 vitamins and minerals, it helps prepare them for the day ahead. i can't control what happens out there, but i can help prepare them for it. carnation breakfast essentials. good nutrition from the start. carnation breakfast essentials. big-eye glam is here! new falsies big eyes from maybelline new york. our first mascara with customized upper and lower brushes to amplify lashes a full 360! the big difference? our custom upper brush volumizes... corner to corner! and our unique micro-brush magnifies every lower lash... edge-to-edge! for full-360 big-eye glam! maybelline's new falsies big eyes mascara. it's the next big thing! maybe she's born with it. maybe it's maybelli

is that i can control the temperature exactly and keep the sauce for an extended period of time.ook. >> let me show you this unusual pan. bob, what did we do here? >> well, we actually cut a pan and cut a section out, because in here you can see we have cereal rapidly boiling, right? >> boiling away. >> i can put my hand right there. >> it's amazing. move your hand. i'm going to put an ice cube right there. it's not melting. >> because all of the energy is going into cooking your food. there's nothing wasted anywhere outside of the pan, so this is perfectly cool. so wipe that ice cube off there. >> o.k., i've got a cloth right here. watch this, i'll take this ice cube, wipe it up. i'm using a paper towel on a burner. there's no fire, there's no flame, so it's so safe. >> and the minute you put the pan back on it starts boiling right again. >> wow. >> now, because we're cooking without fire, jenny, i'm going to take a sheet of play money and put it between the p.i.c. and the pan.

now, do you like your sauce chunky or smooth?alf and half. >> jimmy: guillermo, you see what is going on here? >> now, just press the button. >> jimmy: oh, that one, okay. now, we're buzzing this a little to get everything mixed in. >> now, let's cut up some of the ribs with my -- >> jimmy: we have one admit left here, adam. guillermo, come up here. oh, yeah, you got your big machete, you made this yourself. guillermo hold onto this, okay? >> okay. >> jimmy: all right, don't lose your mustache. >> okay. >> you like that, how does it feel? >> dangerous. >> jimmy: feel like you're in west side story, you need a winner. okay, look at that, that is beautiful. >> pour some of that -- just like that, we'll eat right on the board with our fingers. >> jimmy: is that what we're going to do, right on the board. >> i do a little bit of board dressing, which is a little bit of olive oil and herbs? >> jimmy: and let's eat it, shall we? what does he do? just dip it in there. >> here you go, buddy. i mean, you could do that, poor guy. >> we sho

make sauces with perfect temperature control.table, you can take it anywhere, so it's perfect for buffets and outdoor parties. to tell you more, let's join bob warden and jenny repko at the nuwave test kitchen in chicago. >> let me ask you, do you hate boil-overs and the mess they make in the kitchen? do you hate burnt grilled cheese sandwiches or shriveled-up bacon? >> what about over-fried chicken that's all greasy, or dried-out oatmeal, overdone pork chops or charred steak? >> well, what if i was to tell you that instead, you could now have perfect grilled cheese sandwiches, perfectly browned evenly every single time? >> all that cheese is melted in there, so delicious. >> perfectly melted. and i could have perfectly grilled steaks set at 350 degrees that give me a perfect medium rare steak or however you like it and it's never going to burn. perfect pork chops, and not only pork chops... >> right, salmon, grilled vegetables, sausage, perfect every time. >> what if i told you, when you fried your chicken, it was going to be fr

. >> we're going to make a serious barbecue sauce. >> jimmy: i'm hungry, now, you can get barbecue saucegetables on the grill. >> now, i like to cook vegetables here -- i put a little george dickle whiskey. here is the key thing, whether you do serious barbecue sauce or regular, just the store bought, because you can do either. the key thing is reduce it down, cook off the alcohol. so why don't you just help me add this. >> jimmy: tell us what this is as we go. >> i don't know, so many spices, you have clove, chili powder. >> jimmy: hash. >> now, mix that in. after it is kind of mixed in like that. >> jimmy: sometimes when cooks come on, we'll tell what the ingredients are, there are so many, you look on your website, adam perry lang.com, and it will be there. we have catchup -- you like to mix it in? >> i do, i do. >> jimmy: brown sugar, his parents were killed by catchup. and a little bowl of -- >> this is like a secret ingredient, apricot preserves. >> jimmy: well, now it is not a secret anymore. >> okay, and basically put it back into the big green egg. what i wanted to point out to

. >> let's move on to the sauce. >> so we have some yellow onions in here.t have to cry. >> you are so cute. >> now we just add in our two cloves of garlic. >> aunt kathy doesn't know what you is doing. >> how come yours look so pretty and mine look like hoda made them. >> hey. >> then you just add in your turkey sausage. >> turkey sausage. >> dump it? >> dump it. >> that makes it a little healthier. >> yeah. then just break it up and you don't want any pink. >> okay. >> but then you add in your chunks. >> is that tomato sauce? >> fresh. >> you can use fresh every time you can, right? >> then tomato paste. >> this kid is getting on my nerves. >> and then you are going to add in some dry basil. >> do we salt and pepper to taste? >> you want me to dump that in? trying not to add too much salt, right? >> no, that's not right, kathie. >> you're going to let it simmer for 30 minutes. >> we're going to move over, we have our finished sauce. i want it to get thick. so this is pretty thick. now we're going to assemble it. just need a ladle of your thick sauce. >> so

it'll be like a nice spaghetti sauce. then we will put in the fish soup.he last thing is the dungeon as crab, let it all blend together. it will be delicious. when i could, i will try to make healthy meals with fresh ingredients, whatever is in season and local. those juicy, fresh tomatoes will take about an hour to cook down into a nice sauce. this is a good time to make our fish stock. we will take a step that seems like trash and boil it up in water and make a delicious and they speed up my parents were great clerics, and we had wonderful food. family dinners are very important. any chance you can sit down together and have a meal together, it is great communal atmosphere. one of the things i like the most is the opportunity to be creative. hello. anybody with sets their mind to it can cut. always nice to start chopping some vegetables and x and the delicious. all this double in view is this broth with great flavor. but your heart into it. make something that you, family, and friends will really enjoy. >> i am here with a manager at the heart of the cit

is it the rub, the cut of meat, the sauce? >> for me the best tip i could give somebody is to start with a quality piece of meat. if you have a had lower quality piece of meat, no matter what you do with it it will not be good quality at the end. >> one last thought low and slow. the mar jen for error goes up when you have more heat. >> the hotter you're cooking the better to mess things up. go with the low and slow method. >> low and slow. the new book is ciewled the cue. >> totally cue. >> check it out. we'll be back with much more of the maryland barbecue bash. >> thanks for that. that's going on tonight until 10:00 and tomorrow night. >>> well, night life can be a great way to help a friend who's afraid of the dark but it could be more harm than good. we'll tell you how the lights could be associated with nearsightedness. >> if your cell phone screen is cracked, do you repair it or replace it? >>> abc2 is working for you. if you're like most people, your cell phone is in use morning, news and night. when it pays to conside

we have onions, tomato sauce, tomato paifrt. >> and now ready to get finishing touches. i'm going to add the pasta. nice. can you move that around? i'm hungry. this is one of my favorite dishes. you could put chopped parsley. we're going to put chopped arugul on top. >> salt and pepper. >> put that right on top of there just like that. nice. and we're going to put this right on top. nice. look at that sauce . and finish it up with some -- you think i forgot? red pepper flakes. pepper and mild cheese. >> smells like home. >> yes, it does. make it for you at dinner. thank you, beautiful. >> thanks, dad. >> getting strong. >> oh, my gosh my stomach is growling. >> newly weds share love for each other and tv. >> a pennsylvania couple tied the knot at the grand opening of the store in sacramento. the big moment was a surprise from a and e tv show. >> it was like christmas morning. i was like oh, my goodness. that's a first for me. good to be a part of that. looked like my kind of folks. >> willie was there to sign autographs. his advice, love each other and forgive each other

unlimited breadsticks and salad, plus never ending combinations of pasta and sauce just $9.99.unlimited meatballs, sausage or chicken for $2.99. it's all unlimited when you go olive garden. ♪ ♪ ♪ >> i don't understand. i mean, how could the judge award that woman custody after all the things she's done? what does that say about us? >> i am so sorry, sasha. i never thought this would happen. i was only trying to help tanya get her life together. i never thought the judge would give her the kids. >> well, that's because we keep forgetting one important fact. she's the biological mother. >> it's true, but i just didn't think it would go -- >> boo-yah! in your face! ha! >> is all of that necessary, tanya? >> i'm sorry. i just had to get that out. y'all okay? you need a drink? you all right? you handling it? >> oh, hey, kids. >> hey, you guys. you guys want something to eat? >> no, no. i just tried to feed them. they're not hungry. >> spaghetti! >> my favorite. >> oh, come on, here. sit down. i'm finished. tanya, would you like some dinner? >> no, that's okay, but can a sister get a

and, marie, i'll keep an eye on that sauce. ooy? yep. didn't you even enjoy the cars?have if i could have backed one over those 2 idiots. they--they--they had a field day. they made fun of my corduroy pants. zveet, zveet, zveet, zveet. then some woman spilled soda on me and they're laughing. it was like they were at disneyland. how was your day? you can't even imagine. i imagined name-calling and someone throwing a shoe. it was fantastic. i mean, you know, your mother did start out with her usual little remarks. but i just let it roll right off of me. i laughed, i joked, i did it. yeah, well, i tried it, too, and it didn't work. how long did you try it for? none of your business, all right? it doesn't work. it does work. you didn't change your attitude, you had a bad day. i changed my attitude, and voila! don't say voila. you're just mad because i found out a way to get along with your family, and you never have. what, you think you've figured them out? u can't change them, you dizzy broad. debra, i knew it. your canapes are a big hit. my canapes are a big hit. you're

underneath you have a puree, a fruit, and a sauce, a reduction of fermented wild yucca.his is actually toxic or -- >> poisonous. >> yeah. poisonous. with this you can eat it. >> these fish are unbelievable. they get up to 600 pounds and swim in water no deeper than a rice paddy. >> really. >> giant. they're like dinosaur fish. everyone has been saying for years that peru is going to be the next big thing as far as west -- >> it is. >> we also have chile pepper made with these ants. >> they're huge. >> huge ants. >> okay. >> try it? totally. >> you're not loving that are you? >> no. >> imagine, you took acid and then ate that whole ball of ants and you go home and experience violent diarrhea and like you're tripping, it's 4:00 in the morning and you turn around and you look at the toilet and you're like ants' heads floating in there. it would be cool. >> super cool. i can't wait. >> so now that we've confirmed what we already knew, that peru's food is unequivocally awesome, it seems proper that we take a trip back in time to meet the forebearers of this country's rich, cu

you're the barbecue chicken combo with two chicken patties, bacon, cheese, and barbecue sauce. you also come with curly fries and a drink for $3.99. bubbles! i have no idea what's going on. just go with it. this director's a genius. >>> fire crews fighting the wildfire burning in riverside county are reporting good progress. the fire has burned 28 square miles and is 50% contained. 26 homes were destroyed. it started wednesday. today some evacuation orders were lifted for some neighborhoods. more than 500 firefighters have been assigned to the blaze. the cause is still under investigation. governor jerry brown has declared a state of emergency for that area. >> well, as we began to mention a few minutes ago, team artimus was in the louis vuitton cup finals and were swept by italy so they're out of the competition. sergio quintana is live with more. reporter: it was a pretty emotional news conference this afternoon as we heard from team artimus. they were swept by team luna rosa from italy. team artimus suffered the tragic loss of a team member back in may, and now they're going

get some sauce. pour some sauce on. toppings on. gee, how long and how hot do i cook my pizza?orry. all covered. ♪ that's how you make a pizza. >> right. >> so then what do they do in the meantime, for this 10 or 15 minutes. >> i'll let your mind wonder. >> i'll imagine that one on my own. >> you want to learn how to make pizza like these girls do? go to rightthisminute.com. >>> that's our show. we'll see you next >>> hi, everybody. i'm beth troutman. if you want great videos, we've got them "right this minute." super human suspect. police tase the dude but he guess up. this taser had no effect on him how he shook it off once but not twice. >>> panic on the banks as a herd tries to save -- >> a baby that's covered in mud. >> see the mama elephant who won't give up. >>> a bone-headed robber must be thinking -- >> this wasn't supposed to happen this way. >> how a store owner turns the tables with a

look at that sauce. and we're going to finish it up with some -- do you think i forgot stuff? no. pepper flakes. a little bit of pepper and some romano cheese. >> it smells like home. >> yes, it does. remember when i used to make it for your dinner. i know. it's a lot of fun. thank you beautiful. >> from that yummy treat to this. introducing the world's first ever test tube burger. it looks like your ordinary beef patty but how does it taste? ,,,, goodnight. thanks, olivia. thank you. so you can make a payment from your cell to almost anyone's phone or email. (speaking french) so you can express your gratitude... in the moment. around. some are already . >>> with all the bart problems lately. commuters are looking for a better bay to get around. some are all ready out shopping for bikes. where they're finding the best prices tonight at 5:00. >>> scientists in london are serving up the first test tube beef burger made in a laboratory using stem cells. cultured beef could help cut the billions of tons in greenhouse gases released by livestock. the cofounder of google funded the 330,

so yeah, it's an avocado sauce. and to tell you the truth, at a little corner taqueria like this one in downton mexico city, it's classic. it's set out right on the counter with all the rest of the ingredients to spoon on your tacos or other little mexican snacks. and it adds this beautiful bright creaminess, creating that perfect little taco and condiment combination. this little market stall makes some of the most succulent pork carnitas on the planet. and in this place, they make their guacamole in that-- in a meat grinder. and i don't think they do it just because they happen to have a meat grinder around. no, i think they like the fact that it comes out with this wonderfully coarse texture that pairs so beautifully with the crispy little bits of pork carnitas. pork carnitas-- you know, that pork that is slowly simmered in its own fat until it's as crispy and juicy as great duck confit? what a treat. so you're getting the idea that when it comes to guacamole here in mexico, well, texture can be almost as importa

jasmine is just about done with the- >> and what went into the sauce?this is an aerial esaus with manas and garlic man is and sauced >> manas' >> lemon zest in there. nice and fragrant and fall of lemon. so we think of the mushrooms- those are all done cooking. and start out by putting the potatoes on the plate, thing growing potatoes that have been up with some traditional herbs. a little rose mary >> i was called to say i saw rose mary in there >> some oregano. we will just add the mushrooms as well and everyone loves a little bacon >> of course. >> we have taken that we crisp up >> those are hearty pieces >> nice thick pieces. the midwestern cuisine. it's our new project. there's a kickstart going on right now. you condone it. the idea is to elevate the food of the american midwest >> where will you be? >> looking for a space and hopefully we will be open by the springtime >> statement because we will have you on the show. you have the last of that here. >> the last is a little cilantro to garnish and at some freshness >> do you cook for your family

never ending combinations of pasta and sauce. meatballs, sausage or new chicken fritta for $2.99. the never ending pasta bowl is back. it's all unlimited, but not for long. go olive garden! we're all family here. another viva dare. our fans think there's a rule that a paper towel can't handle this. fans? now that's tough when wet. [ peggy ] grab viva and break the rules on all your tough messes. this is what they do for fun. when your allergies start, doctors recommend taking one non-drowsy claritin every day during your allergy season for continuous relief. 18 days! 12 days! 24 days of continuous relief. live claritin clear. every day. >> all i'm asking, you we drive home together in an rv. >> uh-huh. >> and the rv has a little bit of pot in it. >> drug dealing? >> no, it is not drug dealing. 10,000 bucks, and the flight is already paid for. >> you can't buy me. >> i am not buying you, all right, i'm renting you. [ cheers and applause [ cheers and applause ] >> jimmy: you get paid on the days that jennifer aniston is giving you

in bfalo sauce. he says they were "crispy" and "crunchy" and reminded him a little of kale chips. he plans to whip up another batch soon can an animal be censored for indecent exposure? sounds like it defies common sense... but take a look at this picture of a very relaxed kangaroo at sydney's featherdale wildlife park. but when tourism australia put it on their facebook page, they apparently considered it an "r" rated 'roo, and pixelated the animal's...down under region. they claim it wasn't censorship, but a joke. not many folks were laughing, though. move over matt foley.... there's a new motivational speaker in town. one student's inspirational speech that's grabbed the attention of the world wide web, next on the late edition.. [ dad ] so i walked into that dealer's office and you know what i walked out with? [ slurps ] [ dad ] a new passat. [ dad ] 0% apr. 60 months. done and done. [ dad ] in that driveway, is a

favorite hot sauce, boom, delicious, easy. >> wendy: you know what? >> what do you think? like it. the mashed potatoes are a nice touch. thank you so much, michael. >> you're welcome. >> wendy: get these recipes by going to wendyshow.com and be sure to pick up a copy of michael's latest book called carnivore." up next, "ask wendy." keep it here. invents our ultimatereal expertise sulfate-free system for curly hair. new l'oreal evercurl. free of sulfates. our nourishing formulas with oils deeply moisturize every twist and turn. so curls are soft, beautifully defined. new l'oreal evercurl. she can't always move the way she wants. ♪ now you can with stayfree ultra thins. flexible layers move with your body while thermocontrol wicks moisture away. stayfree. available at walmart. starts with freshly-made pasta, and 100% real cheddar cheese. but what makes stouffer's mac n' cheese best of all. that moment you enjoy it at home. stouffer's. made with care for you or your family. >> wendy: welcome back, everybody. it's time for "ask wendy." how you doin'? >> how you doin'? my name

one of my favorite go-tos is an easy sauce, no-cook sauce, it is seasonless and you can put it on anythingur lovely culinary team will show you guys how it's made. check it out. >> hey, guys, we're in the ge prep kitchen, we have a great tip today. we will will make argentinian no-cook chimichurri sauce. to any dish.n bring bold flavor to get this sauce started, grate garlic into the food processor. this is going to give your sauce add kick. she has half an onion and then we add oregano. add in cilantro and s some parsley. okay. next we're going to add seeded fresno chili and honey tow sweeten it up. then add lime juice. get it all in there, add red wine vinegar. i'm going to season with salt and pepper. now it's time to whi it up. going to stream in olive oil. bring it all together. look for chimichurri sauce and approximate put it in a serving dish. add it to any of your favorite dishes, chicken, roasted vegetable, fish. let's go eat, let's go. [cheers and applause] [cheers and applause] >> rachael: all righty. 30 million viewers watch as our next guest, in character, said "i do," during

get the sauce. pour some sauce on. put your toppings on.d how hot do i cook my pizza in no worries. all covered. that's how you make a pizza. >> right. so then what do they do in the meantime? for the 10, 15 minutes? >> i'll let your mind wander. >> i'll imagine that one on my own. >> you want to learn how to make pizza like these girls do go to rightthisminute.com. like on best of rtm and don't forget to use our mobile app as well. >> that's going to do it for us here at "right this minute" thanks for joining us. we'll see you next time. >>> hi, everybody. i'm beth troutman. if you want great videos, we've got them "right this minute." super human suspect. police tase the dude but -- >> he gets up. this taser had no effect on him. >> how he shook it off once but not twice. >>> some pedestrians are waiting at a corner. >> they start to walk but miraculously -- >> see how they are able to miss this. >> a bow hunter is in a tree when a bear cub decides, hmm, tree. i should climb it. >> the eye t eye encounter that

thicken up the sauce a little bit. they are going to fight with this with the forks. >> these simple ingredients are always the best. >> they are always at the end always get that little piece on the plate. >> i know but you eat it so fast nobody even notices. >> ciao, everybody. where's your fork? mine's right there. >> oh. >> there we go. >>> we go from raviolis to a tempting junk food treat in seattle. this time from the police. the message behind free treat toes coming up next. >> and a reminder if you have a consumer problem or question, call our hotline, 888-5-helps-u, volunteers are there right now. [ female announcer ] with box tops for education and safeway's ten percent back to school program, now there are two ways to earn cash for your kid's school. from august 14 through september 10, look for products marked with the 10% apple tag. and earn even more by signing up for ebox tops at 2ways2earn.com. almost tastes like one of jack's cereals. fiber one... ah, forgot jack's cereal! [ son ] what's for breakfast?

we have our finished sauce. you want it to get thick. this is pretty thick.>> awe set. >> she's putting up with us. >> you make a layer of that first. >> we get it. we want to eat. >> thank you for all this cooking. >> then you put on mozzarella and parmesan. >> here's yours. >> i am dying to try this. we have a surprise for you and all the other kids. let's bring in all the other kids. come on, everybody come in. we have a surprise for everybody. all right, you guys, ready? you guys were so inspiring to us we want to give you something back, so we are going to send each of you -- >> thank you, girard. >> and three members of your family to universal orlando. you're going to experience all of it. remember, the theme parks, you're going to stay at the lowe's hotel. >> it's fantastic. >> orbitz is flying you out there, so you get to bring you and how many others? two or three? >> let's just say ten. >> oh, no. oh, no. anyway, where's amber? >> three other people. this is awesome! where's maddie? maddie! where's samuel? where's michael? >> you've been nothing bu

it even is used to thicken and take some of the smooth supes and sauces to make them just the right texture. but gluten is also found in tons of processed foods. in cookies, pasta, beer, salad dressing, even gran ola bars. but is this tiny protein harmful? i want to introduce you to dr. barnrd. welcome back to the show. so we hear about gluten all the time these days. how much of a concern is it really for you? i know you deal with this day in andnd day out. >> it's a huge concern because gluten is such a commeelion. you think i've got irrelevantable bowel. you can think that you're becoming demeanted but the problem really relates to the gluten. and a recent study showed there are over 50 different condition that is can be attributable to the gluten. anemia, a person gets one test after another, they start getting treatment for depression, side effects. it's all related to the food that they're eating. and when they get away from it the symptoms vanish. dr. oz: i like the idea of a camilleion disease. i see so many vague complaints it's hard to tie it together. i hear it all the time from

by marinating them in worcestershire sauce for 2 weeks... fried them up...mothered them in buffalo sauce. the end result? he says they were "crispy" and "crunchy"... and reminded him a little of kale chips. he plans to whip up another batch soon. ((2-shot toss to weather)) ((ad lib meteorologist)) ((traffic reporter ad libs)) reporter ad libs)) map 395 map 195 map coming up... what does "american idol" have to do with health care? the answer is next... in our cover story. and in our 6 o'clock hour... it's the unlikely coincidence... that now runs in the family. what a man and his daughter have in common... that has to do with this parking lot. ((break 2)) in this morning's cover story... there is a growing effort to stop obamacare... before key parts get started... but first... some big changes are on the way... that may impact the health care you receive... and complicating the issue. it will all depend on where you live. in north carolina...missio n health president and c- e-o ron paulus says the impact of obamacare and cuts in medicaid and medicare in nor

it has lots of great acidity and i think pairs particularly well with things that have tomato sauce. so, when you think of classic italian dishes whether that's pizza or lasagna, seafood stew with tomato sauce, you're going to have a great pairing if you put it with the wines of tuscany. there are lots of different ones that use the sangiovese grape. now the classic one that everyone's heard of is chianti. and it is a wonderful, wonderful wine to discover and to look at the different faces of it because you have basic chianti which is very affordable and fun for everyday drinking but then you also have chianti classico which is the historic heart of the zone. and those are a little more complex. then you have chianti classico riserva which are aged a little bit longer and very sophisticated wines that can actually get better in wine cellars. so, they're great. there's also other variations of sangiovese in the tuscany region. probably the most famous and certainly the most fullest in body and the most palatial and majestic is called brunello di montalcino and that's a wine that if yo

put a little sauce in there. >> wasabi, soy sauce. >> yeah.want to be there. >> what is that? >> beats me. nice paddle job, guy. >> what is that? awesome. >> just too heavy to go anywhere. >> thinking you win because you are a good paddler. >> i think you win because you are from miami. you go there every year. you know the current. know what floats and you know how to make it go fast. coming up -- lindsay lohan's first interview and what she said was her drug of choice. >> but first, the controversial kiss and the provocative protest by two russian athletes. and the message they're trying to send. you're watching "world news now." ♪ i just want your extra time and your kiss ♪ >> announcer: "world news now" weather brought to you by swiffer duster. >> announcer: "world news now" weather brought to you by swiffer duster. rder to do. this is not a safe thing to do. be careful babe. there should be some way to make it easier [ doorbell rings ] let's open it up and see what's cookin'. oh i like that. look at this it's got a handle on it. i don't h

south america and we have a red chili sauce and a yellow chili sauce.. >> yes i did. >> how did you become interesting in cooking and what type of cooking? >> my background is basically french and american. i started cooking as a teen ager as the survival of the fittest. when your parents are at work you have to eat. >> so you'd cook for yourself literally. >> i cooked for myself literally. >> how did you sort of branch out into these difference types? when you hear your restaurant it covers a lot of ground. >> as you said earlier, we're a blend of the cuisine of japan, peru and brazil. >> interesting. >> our ceo/owner was in brazil and he came up with the name sushisamba. it's like he -- he said it hit him in the head sushisamba. >> your first hit was tavern on the green in central park, wasn't it? >> yes it was. quite a departure of what i've done in the past. it was a lot of fun. and myelin yaj is the caribbean so things tie in as well. >> you mentioned a departure. you're now in las vegas as opposed to new york. what's the scene like there? >> the s

cranberry sauce slices. my other idea, vitamin water popsicles. no? again?hey low calorie? >> jimmy: yeah, sure. aren't they? >> i don't know. >> jimmy: or they just have vitamins in them? >> or lots of sugar. >> jimmy: yeah. i had one of those smoothie drinks the other day, and i was like, "i'm just gonna look at how many calories is this." and it was like, i think it said like -- >> enough for a full day. >> jimmy: i think it said 400 calories, or something, per serving. i go, "that's cool." and then i go -- two servings are in the drink. i go, "who splits their drink in half?" [ light laughter ] this was two servings? what a lie. they totally lied to me. all right, the last one, how about this? because people like smart water and those things with electrolytes -- electrolyte water? >> right. >> jimmy: electrolyte ice cubes. >> that's a good one. >> jimmy: so -- ice cubes -- smart water, mrs. butterworth, call me. [ laughter ] anyone, call me. but anyways, i'll see you on season two. i'll think of more ideas. >> okay, okay. >> jimmy: i can't wait to watch.

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you want the sauce to complement it.about making the forbes list? >> great honor. appreciate appreciate it. it was good. >> when i was pregnant i went to your restaurant. it was one of my favorite places to eat. >> that's great. >> your barbecue is moist. you mentioned low and slow. is that the secret? >> it is. you don't want a lot of fluctuation in temperature. it's got to be row and steady. just let the fat come through and baste out. the fat from barbecue. take the pork shoulder. you lose 50% of that. all the fat slowly i bastes through the meat over 12 hours. it's left moist and pretty lean. >> if you could share a meal with anyone who would you share it with? >> probably my parents. i think they would be honored to be here. >> great pick. >> it is. >> you know the tradition. we'd love to get your signature to add it to the wall. >> thank you very much. >> chef thanks for joining us. for more on the dishes head to cbsnews.com. thank you again. >> up next he's been called the bob dylan of britain. james maddock strum