it's buffalo hot sauce a cup of hot sauce, use any hot sauce you want.rank's happens to be my favorite because it's thicker. pour it in. a cup of melt melted butter, mix it, make sure when you're making your sauce that your butter is completely melted. you don't want any chunks in there because it won't incorporate correctly. see how smooth that is? everything is blending well. you want that nice orange color. this is the basic buffalo wing sauce. you be add whatever you want to this. you can add can i yen diced jalapeno kosher salt, black pepper white pepper honey use your imagination. now that our sauce is done. let's get our winds out of the oven. it's been 25 minutes. wings are ready to come out of the oven. we'll take them out of the oven and we'll throw them right into the fryer. there we go. if you don't have one of these big old fryers at home don't worry about it. you can use a fry daddy. you can use a pan of hot oil. want the oil about 350 degrees. while you're wings are frying pick them up halfway through shake them so they break apart and coo

and how we make sauces, what our plates look like.a young man. i'm getting goose bumps seeing this, really. perfect. >> beautiful. >> it's all about the moment you put the fish on the pan. the moment you put the sorrel in the sauce, it's very important. >> wow. >> from now, you have one minute. >> right. >> one minute is the time you have it perfect. >> because it's cooking all the way. perfect. it's a perfect dish. it's really one of the great ideas of the 20th century. >> it's sexual. sensual. thanks for the ride around norfolk! and i just wanted to say, geico is proud to have >> thanks for the ride around norfolk, and i just wanted to say roger that. captain's waiting to give you a tour of the wisconsin now. could've parked a little bit closer... it's gonna be dark by the time i get there. geico. proudly serving the military for over 75 years. sir, we're going to need you on the runway. (vo) theraflu starts to get to work in your body in just 5 minutes. (vo) theraflu breaks you free from your worst cold and flu symptoms. (vo) thera

>> potatoes. >> two potatoes. >> and some kind of meat and sauce. >> do you taste the sauce? >> yeah? >> hello, fellas. we fermented barley and cooked the potatoes in that and served with sturgeon roe from the lakes of finland. >> it has a grappa homemade whiskey -- i know this flavor well. >> one more time. here we go! what are we doing? what are we going -- i'm a little bit hungry. >> the famous danish national late night dish. john's hot dog? >> yes. >> i'll have the deluxe. organic sausage. sounds good to me. >> he made his own mustard. >> wow. whoa. >> here we go. that's a classic one. >> all my happiest moments seem to revolve around meat in tube form. that's superb. it's really good. >> don't film me when i eat that. >> only the moments when you look good. these onions are awesome. >> i think that's the way. you have to make something new. >> but respect the classics. >> this one would transmit to the young guys. the passion to present something on a plate that is delicious but also make sense of your own environment something that is yours. if you don't have a clear u

i have to get some of this sauce out of here. >> you know what? i am gonna look like... >> is that absolutely gorgeous? >> ...such a hero if i make this for my family. >> how about beef stroganoff? >> [ gasps ] oh, you're not kidding. >> remember, we said it was 6 quarts of capacity? >> gorgeous. >> 6 quarts in total, but you know what? that's probably 16 servings. >> wow. >> so, think about leftovers for today and next week. >> yeah. wow. so i'm saving time, and i'm expanding my meals. >> [ laughing ] oh, yeah. exactly. >> [ chuckles ] oh, no! this is really like a french onion soup? >> [ laughs ] it smells so good! >> you know, i'm in heaven. so far, we have seared. we've got all this capacity. we've done pasta. i mean, every kitchen should really have the power pressure cooker xl. you're not cooking out the moisture of the food, but, instead, you're actually loading it with moisture and flavor. >> i know, right? and you get to buy sirloin or pork chops or chuck and flank steaks, all those less expensive cuts of meat, and still get that fall off

while wings are in the oven let's make sauce. sauce is very simple. buffalo hot sauce. cup of plain hot sauce frank's frank's is my favorite because it's thicker you can use any pour it in. cup melted butter mix it. make sure when you make sauce that your butter is completely melted. you don't want chuncks in there. it will not incorporate quickly. see how smooth that s everything blended well. you want orange color. this is basic buffalo wing sauce. you can add what you want to this okay an, diced jalapenos, kosher salt, hall paino juice. anything you want. black pepper, white pepper, honey to this to make it tweet sweeter if you like. anything you want. use imagination. now that sauce is done let's get wings out of often. i said 25 minutes wings ready to come out of often. we'll take them out of oven and throw them into the fire. there we go. now if you don't have a fryer at home don't worry about it. use a fry daddy or pan of hot oil. you want oil 350. while wings frying pick them up halfway through shake them then put them back in the oil. it's been 4 or five minute

make sauces with perfect temperature control. >> it's small, it's efficient, it's clean and it's safe. >> announcer: and because it's portable, 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, pe

i do not spend a lot of time fixing really fancy sauces.hing i say more than anything else is -- did you season it on both sides with salt and pepper? it is the fundamentals. a good basketball coach will tell you the same thing. put the ball down. i do not want to see if you can shoot. i want to see if you can dribble with both hands. i take the same approach as a coach in my kitchens. >> i want you to construct a dish using cherry coke. >> yes, please. >> "iron chef" -- i've done 80 of them. >> we are looking for another way to go here. ♪ >> you are all tv stars. and all of you started loving food, started as chefs. what is it like now to be television stars? people see you as chefs, but they also see you as a television star. >> it is really good 80% of the time and it is not very interesting 20% of the time. if i am sitting there with my kids and i want to have a nice breakfast, i have sold a part of that down the tubes because i have agreed to meet the customers on the street. i like it. it is fun. it is fun to be popular. it always was

i have to get some of this sauce out of here. >> you know what?nna look like... >> is that absolutely gorgeous? >> ...such a hero if i make this for my family. >> how about beef stroganoff? >> [ gasps ] oh, you're not kidding. >> remember, we said it was 6 quarts of capacity? >> gorgeous. >> 6 quarts in total, but you know what? that's probably 16 servings. >> wow. >> so, think about leftovers for today and next week. >> yeah. wow. so i'm saving time, and i'm expanding my meals. >> [ laughing ] oh, yeah. exactly. >> [ chuckles ] oh, no! this is really like a french onion soup? >> [ laughs ] it smells so good! >> you know, i'm in heaven. so far, we have seared. we've got all this capacity. we've done pasta. i mean, every kitchen should really have the power pressure cooker xl. you're not cooking out the moisture of the food, but, instead, you're actually loading it with moisture and flavor. >> i know, right? and you get to buy sirloin or pork chops or chuck and flank steaks, all those less expensive cuts of meat, and still get that fall off the bon

it can be silly things like balsamic vinegar or marinara sauce that can have more sugar than oreos. > >> i really looked at looking at sugar differently in that it's not so much about the sugar in the food, it's what that sugar is doing to you. and depending on the types of sugar, say a processed wheat bread or skim milk, these things can have a dramatic impact on raising blood sugar and insulin and making you crave foods even more. it's really looking at sugar differently, not just glycemic index, but looking at the load of sugar, looking at insulin, looking at fructose and then contrasting those with fiber and nutrient density. and that means that something like berries are great or an apple. but apple juice is a problem, right? red wine vinegar is great, but balsamic vinegar, which is actually syrup, is a problem. some chunky tomatoes are fine, but a tomato sauce that generally has condensed sugar from the tomatoes and added sugar is a problem. >> so in terms of a shortcut, what it seems to me is you're saying a lot of processed foods are using hidden sugars to make you addicted to

so the sauce pan, the two sauce pans the sauce pans we used to cook the enormous stews, used to often pick me up on the way to the court with the stews. and we would go to the courthouse and we would feed the people who were on trial. she was a very good cook in that particular tradition of you know eastern european baltic jewish cookery. and the saucepans were important to her partly for practical reasons because she was a very practical woman, but partly because they had this link back to -- i think she purchased them specially for feeding the people on the treason trial. and when they were leaving south africa under a political threat that was -- it was important to them. yeah, it was difficult. it was a difficult time. and i was very distressed for some years. so when i cook with the pot, it always makes me think of my mother and of those times. >> debbie epstein from 1962. let's have a look at 2015 as it is very fresh at the moment. cities all over the world have been marking the start of the year with their explosion of fireworks, as is traditional. and that sense of competition

. >> the sauce is a new sauce.s chipotle garlic taco sauce. >> it is a great dipping sauce. whatever you have at home is fantastic. and you will put tequila. mix it and the meatballs and sauce all go into it. >> you want it on the rocks or frozen? >> i have dessert. we have whoopie pies. >> whoopie pies? >> it is a new england thing. >> i don't get out much. >> you will be doing some piping. here we go. this is just white or vanilla cake mix. put in coffee and heavy cream instead of the water or oil and egg. put that on a baking sheet like a cookie. make a form of a football. you will put the laces on. >> what is the filling? >> soften butter. it will go great with the cocktail. sugar and marshmallow fluff. you fill it up with your icing and you pipe your laces on top. >> you will like it. >> okay. >> now, these are really cute. >> anytime you have heavy cream, you can't go wrong. >> and ready? >> that filling is amazing. >> save the best for last. this is our punch. the first thing is make it family friendly. all

and then -- plate it set up your plate like that. >> okay. >> and in the sauce. >> first in the saucese have to -- >> you got it. i'll do this. >> what an assistant. i love t. yeah. i've come over to help out. >> okay. when those get a little -- a little sweat on them you can start to smell them a little. go with a little white wine. >> all right. okay. >> running out of time. >> the white wine's gone. >> expedite. you know take your time doing this. moving it along to get it all n. then the butter melts in. >> and you decide the proportions as you move along to what you want? >> depends. you like a lot of sauce, need more butter. >> yeah. right. >> so the butter goes in. >> then -- >> go lemon, squeeze of lemon. >> okay. and looks like capers there? >> got capers. >> all right. that looks good. >> okay. >> and that just -- >> maybe another salt and pepper. and then you can just -- >> pour that right on top. >> put a little on top of the fish. >> i like that. >> that looks beautiful. great shot and i know you'll throw that on there, let me tell people there's a photo contest issued du

lemonis: okay, how much is that sauce? mike: it's about 22 cents to make. lemonis: so now i'm at $1.52? -mike: mm-hmm. -lemonis: okay, what's next? mike: then we're gonna sprinkle a little bit of onion. lemonis: okay. what else? mike: and then lettuce, and then tomato, as well. lemonis: we're at $1.52 now. how much does the lettuce, onion, and tomato cost? mike: probably about 9 to 10 cents. -lemonis: so we're at $1.62. -mike: correct. lemonis: what do you sell this for? mike: we sell it for $7.50. lemonis: okay. it appears as though it costs about $1.62 to make a gyro sandwich. and they sell it for $7.50, a 78% margin. now, i know the other products that are frozen and sourced from other manufacturers -- they don't come with the same margins, which is all the more reason to add more fresh, homemade, authentic items. who came up with the name? -kathleen: you did. -mike: yeah, i did. kathleen: we have issues with the name, too. lemonis: what are the issues? mike: well, there was a company in california that actually trademarked "my big fat greek." lemonis: y

it'll be like a nice spaghetti sauce. then we will put in the fish soup. 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 city farmer's market in san francis

one giant beer with lemon, chili powder, salt and magi sauce. that's a sizable morning beverage.nd chronicler of the city, jorge pedro. >> wow. a whole season of the walking dead for 25 cents. >> you want to buy something, topito's got it. looking for some cheap underwear, pirated copies of man versus food seasons one through five? this is where you find them. so this all seems very wholesome. i mean, where could i buy a gun, some heroin and a prostitute? i was looking forward to that. >> let's say topito has many layers. right? and we are in the surface. >> okay. >> we are among movies, clothing, families. but i don't think it's as easy as to be candid to ask, where can i get a gun? probably they will kill you if you ask that. you know san huditas? the patron saint of hopeless causes. >> oh, lost causes. >> it's become very popular in the last years. >> a lot of good smells here, man. and a lot of good-looking food. my happy place is somewhere in here. oh, there it is. >> yeah. >> beautiful. wherever there's bones and guts simmering in broth, chances are i'll be happy. writer, s

now get rid of the whisk, use spatula, hold the sauce right around everything.add our other three quarters cup of heavy cream, thin it out little bit. just get to coat everything. and we're going also add our salt and pepper to taste. now that everything's nice and incorporated and creamy, make sure you don't need any more salt and pepper. that's good. we go ahead, head into our baking dish. make sure it is nice and pack down and even. , the edges, top it off with some of our house made dried pretzel chips. use bag pretzels, crumble them off on top if you like, the pretzel chips give it a little extra body, get topped off with more diced cooper sharp american, and into the oven we go, for about five, ten minutes, about how long it takes for the cheese to melt. now that our mac and cheese is nicely brands, out of the oven, we will sprinkle little fresh parsley over top to garnish. now we take a taste, make sure we did it right. that's it. i'm chef joe rot, lafayette hill. this >> love and responds with your conversation, we like this one from rick. i admit i have

. >> thin sheets of handmade pasta are filled with ladna cheese, and finished with a chorizo sauce.to be a musician, right? >> yeah, i'm still. >> you're still. so, what happened, man? how did you go from music to restaurants? >> rock and roll don't make you money. >> this is good. >> really good. >> business is good. generally speaking, the only worse idea that i think i'll try to make a living making music, is i think i'll make a living by opening a restaurant. i see why that's so popular. good stuff. >> thank you, tony. >> tomas' take on osso bucco uses beef shank instead of veal, which is braised over vegetables and broth in a wood-fired oven. ooh, whoa, it's huge. yes. oh, yeah. >> you don't need a knife, only with the spoon. >> you're right. >> sorry. >> mm-mmm. now, do you cure this first in salt, or -- >> no! >> dry it? salt it? how? >> no. >> just fresh? >> yes. >> delicious. you would never get this off your menu. you'll have to keep it on your menu forever, right? >> forever. oh, the best part. >> mama didn't raise no fool. ♪ >> santiago de cali, or just cali, as people c

bacon. >> and there's some garlic sauce in there, right?ll about 330 million pizzas a year, but we spend about 30 million a year on garlic sauce. >> that was the new pizza, but the pepperoni -- liz: my favorite. >> the number one most popular pizza on super bowl sunday, good old pepperoni pizza. fans are going to be order toking those all over -- ordering those all over the place. liz: tell john i think he's terrific. he's one of those ceos who gets his hands dirty, and i like how the pepperoni is thick everywhere and not just scattered. that annoys me. >> liz is a big fan of the pepperoni, she says. >> 20% of sales. it's a winner. [laughter] >> there you go. always the salesman, one of our favorite ceos u you and i both, liz. the sponsors are out and now the fans are out. just gotta get rid of the rain for the big game. liz: you're doing a great job, and he's the great american dream. good to see all of you. cheryl casone live in phoenix with papa john's ceo. yes, it's publicly traded, and, yes, the stock is very, very close right now, les

it's got the chipotle sauce you love and spicy crispy chicken. it with fries and a drink for just $4.99. that's a ton of food. let's do this. >>vicki liviakis:still ahead. a nor-easter headed straight for the big apple. why this one may be cancelling more than a thousand flights. and a giant space rock flies by earth. just how close this asteroid came. and we'll update you on the measles scare in the south bay. what a costco is telling shoppers about their risk of exposure. ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ great rates for great rides. geico motorcycle see how much you could save. alex jenny jenny carlos alex carlos good morning burrito team! we set out to make a bigger, tastier breakfast burrito and i think we nailed it. introducing bigger, better breakfast burritos. the grande sausage, packed with hash browns, sausage, and creamy sriracha sauce and the meat lovers, stuffed with ham, bacon and sausage, both wrapped in a warm guerrero tortilla. burritos so big, they make everything look smaller. >>vicki liviakis:some of the big stories at the bottom of the hou

put in the chicken and make the hot sauce.he pickle juice will give you the juice of the hot sauce. this is the messiest part right here. right now putting the pickles and the sausages together. then take the hot chips and mix everything together. i can't top martha stewart. but this is the result you get. >> delivering canteen to the jail's inmates is no small task. corporal mims and several deputies will distribute 125 orders in one housing unit alone. >> it's one of the most stressful times for the deputies as well as the inmates because we know that there is a lot of food. there is a lot that are indigent. which means they have no money in their fund and they steal. >> stealing the stuff being that the canteen means so much it can cause fights and people get hurt, whether it's inmates or staff members responding to the fights. a big deal. i think it's a big deal to everybody. >> because it has the potential to lead to violence even the theft of the smallest item is investigated. daniel feroni is currently in jail awaiting

it's got the chipotle sauce you love and spicy crispy chicken.th fries and a drink for just $4.99. that's a ton of food. let's do this. >>> kia motors america is recalling near thousands of it's sedans because of faulty equipment which could cause the car to catch fire pit it includes kia forte models. the cooling fan resister might overheat and create a fire in the vehicles. >>> we might need a cooling panel for tomorrow, because it's going to be pretty warm, with temperatures going up to record levels in some location into the mid-70s, warmest spots. here is a live view at the golden gate bridge. we are clear tonight. it's a beautiful evening with temperatures still mild into the mid-50s, and a little bit of an offshore wind, as well. that's going to keep things clear for this evening, and mild. for tonight, clear skies, with the exception of some fog developing in the delta. right now visibility in fairfield down to a quarter- mile, and that area of fog could 0 expand as we go into tomorrow morning, but it doesn't look as bad as what we had ea

>> this is the -- the queso is beyond incredible. >> make a cream sauce, a bechamel sauce and roastingod pot of coffee and reduce it down by half and instead of just being a ketchup base we added -- there is a little bit of ketchup in there but doesn't it taste great? >> i know my ribs. this is really really tasty. how about cooking the ribs? i'm always intimidated. >> how simple this is. season them with essence or whatever salt pepper celery salt wrap them in foil 300 degrees, bake them in the oven for three hours and they get supertender and then you make the sauce on the side. you baste them later on. i have to tell you our girl karen, you know our girl karen. she is an amazing -- amazing, amazing job. >> all these on the website so i can download them at home. >> we'll be ready super bowl sunday. spice up your super bowl party. get these recipes at goodmorningamerica.com on yahoo! also follow emeril's hashtag, emeril's game day. >> whoo. >> you'll be set. now ginger has a final check of the weather. >> thank you. >> you know i'd be in there eating with you guys. we have super fans

. >> that is a, a sauce and it is chicken, with, i believe this one is usually put, a little bit of a little bit of cheese. >> okay. >> it has goat cheese. this one is my favorite. it is pork and shrimp. >> yes. >> this is a vegetable. >> you will try it. it has vegetables. >> yes. >> is i a veggie ball. >> yes. >> that is good. >> what is that. >> this is spicy. >> yes. >> yes, it is very are good. >> with a meat sauce. spicy meat sauce. >> i love it. >> have love it. >> you've got to try these. >> thank you very much. >> thank you. >> well, do you know something unique and deliver thaws mike has just got to try. go to my fox philly.com and click good day tab, scroll down to you've got to try this section and e-mail us. >>> so mike what do you say. >> it is also a big day, because creed the new rocky movie starts filming today. we have to send our rocky chris balboa out to find sylvester stallone. >> what did you find so far. >> i heard that sly, he is not here to day. >> so we're here at west moreland and aramingo. thinks first day of filming. we will try to get inside straight ahea

barbeque sauce cz have ten 12, grams of sugar in them.o move toward hot sauce, mustards, some people, my dad addicted to like dried fruit. and raisin bran, and cranberries, like these are sugar bombs go with the fresh stuff, as much as you can. >> okay. >> and you're okay with some of these grains just not pasta? >> so eat i carbs people can be anti-carbs. but it should look like a grain, be in the grain form. these, are you know, beans are great, pour foods, because they have lots of fiber and lot of proteins and water in them gets so refined down, gets to sugar. >> green? >> you say to me, not to the worlds, if i take some of these, you're okay with me having -- >> chocolate. >> tiquila. >> that's the thing, like eliminate these secret ones so you can have the ones that you really really want. >> i won't need barbeque sauce, give me some beer. happy weekends, everyone. >> you can tell it is friday. >> she clearly had sugar. >> of course. oh geez. >> the guys behind those -- have you ever seen these series of bad lip reading segments vid

unroll, separate, add sauce, pepperoni, cheese, and fold.ehold: week night crescent pizza pockets party. pillsbury crescents. make dinner pop. guess what goes really well with eggs? pillsbury grands biscuits. make breakfast even better. grands biscuits. make breakfast pop. (prof. burke) the more you learn about your insurance the more gaps you may find. like how you thought you were covered for this... (pirate) ahh, haha! (prof. burke) ...when you're really only covered for this. (pirate boy) ahhh, haha! (prof.burke)talk to farmers and get smarter about your insurance. ♪ we are farmers bum-pa-dum bum-bum-bum-bum ♪ pillsbury crescents--awesome. but now you can use them to make pizza night awesome, too. unroll, separate, add sauce, pepperoni, cheese, and fold. behold: week night crescent pizza pockets party. pillsbury crescents. make dinner pop. i like to mix things up a bit with grands mini pot pies only four ingredients. and a few easy steps. week night dinner in a flash. and my family devours them. pillsbury grands biscuits. make dinner pop

>> oh, the secret sauce is truly the secret sauce.he fight known as the consumer financial protection bureau. if you file a dispute with the credit reporting agencies and they fail to correct it, and i'm not talking about something really correct that you just don't want there. i'm talking about a legitimate mistake and they will absolutely not correct it, then you can now file a concurrent complaint with the consumer financial protection bureau and then they get involved. trust me the credit reporting agencies do not want the cfpb in their back pocket. gerri: very interesting. >> look at fines they have levied over past few years to large credit card issuers. they are not afraid to take on large companies. gerri: that is a great piece of advice. >> absolutely. gerri: you may not want to absolutely dispute everything. what are one of the things you have to put your hand up say it is got to get fixed this is wrong. >> if you dispute everything, they can ignore it as being frivolous. you should absolutely not do that. dispute the things

two sauces, i don't know what they are. frankly don't care. soy sauce, too.gg on top of cheese on top of meat. now get in my stomach now! mm. sandwich is awesome. >> awesome good? >> good awesome. all my greasy meat dreams have come true. that's good. and at the last minute, the last thing i give a steaming loaf about anymore is my long-dead relatives. i mean, i'm over it. here comes news of the big breakthrough. >> i talked with the historian, and he said it looks like your great-grandfather, what he was merchandising, it was definitely not hats. >> willie? >> we have here jean bourdain. and what is he bringing? 200 boxes of fireworks. >> fireworks? >> fireworks. >> like firecrackers? >> there is not even more than 200 or 300 wealthy families who sometimes in the birthday would crack a little bit. >> uh-huh. so are you suggesting something untoward? >> weapons. >> weapons. >> yeah. >> he was a merchant of death? awesome. my aunt always said he was a gun runner. we figured she was full of -- she also said she was in the resistance, but everybody in france sai

what is the secret to the shack sauce? what are the secret ingredients? >> i honestly don't know. >> reporter: the man behind it, danny meyer, not quite ready to reveal. but the sauce, drawing huge lines, and a line of investors that turned this into a $2 billion behemoth in just one day. how long have you been waiting? >> 40 minutes. >> reporter: 40 minutes? >> of course. >> reporter: americans ordering up 9 million burgers a year. now two times the size of the pizza industry. but meyer knows he's up against stiff competition. one share of shake shack, $45.90. one shack burger, $5.19. and one ceo at the center of the new burger battle. >> this was one of the best days of my life, but that was the best moment. >> and rebecca is with us now. putting mcdonald's and burger king aside -- the gourmet burger business is worth what now? >> $72 billion, and it's up 3%. which is why everyone wants a bite of it. >> thanks so much. >>> there is still much more ahead this friday. the breaking news. the juror speaking out tonight, after two star athletes found guilty.

. >> two all beef patties, special sauce, let ulgs, cheese pickles, onions on a sesame seed bun. >> one client was mcdonald's. >> known large cheesemakers and we've seen a movement over the last maybe ten years where people are really getting into more higher end varied cheeses cheeses that are maybe aged stronger flavors. cheese plates are really popular for entertaining now, and so people have a real passion about cheese. >> we're hoping that we can keep it going, you know and keep -- like to get to 100 years anyway. that would be maybe five generations, see. >> i think we're in the top bracket of making cheese. we're innovative, and we have a good customer base, which is important to provide us to do things like that. >> for me the best part of cheesemaking is that it still is much an art as a science. we employ modern technology and large factories but it's the skill still of an individual cheesemaker adjusting throughout the day that produces the finest quality product. >> to learn more about the cities on our 2014 tour and watch videos from historic sites throughout the country, v