this chicken is just as good as the one we serve at spago. >> at your restaurant. >> yep. >> oh, i love that. >> and, you know, if it wouldn't be that, i wouldn't be here. >> i know you wouldn't, 'cause your name's on it. >> you can be a chef at home just like i am in my kitchen, and it's not because of my recipes. it's because of my low-pressure oven. it makes everybody a better cook at home. >> it seemed a little intimidating at first, but it's so easy. i mean, you just pull the lever down, you seal the seal, and the timer goes off, and the steam comes out, and everything is always done perfectly. the pressure oven infuses the flavor into the food. and, man, you can just see the juice in there. it's fabulous. >> all: thanks, wolfgang puck. >> thank you, wolfgang. >> i've been to the top chains that make barbecue. but the best barbecue comes from my wolfgang puck pressure oven -- my famous baby back ribs. i season them, i seal my oven so the pressure infuses all of the ingredients. i have been able to cook it for half of the time that it normally takes to cook ribs. it just makes it so