Todd Miller, top chef of Gotham Steak at Fontainebleau Miami Beach, also makes salad and -- Peanut Butter & Jelly Sundae
"Top Chef All-Stars" runner-up makes a tasty meal for four - including short ribs and dessert - on a shoestring budget
Chef Bobby Deen, co-host of the Food Network's "Road Tasted," cooks up deviled eggs, pulled chicken BBQ sandwiches and light lemon bars on a shoestring budget.
Bobby Deen carrying on family tradition along with his brother; Makes Pulled BBQ Chicken Sandwiches, Deviled Eggs, dessert
Veteran chef Geoffrey Zakarian specializes in modern American cuisine at his Lambs Club eatery in N.Y.C.
Owner and head chef of famous German eatery in NYC tries to prep traditional German meal of mere $40 budget
Chef Franklin Becker's unique spread has grilled chicken, Israeli salad with grilled shrimp, and milk chocolate creme brulee
"Hell's Kitchen" chef Jason Santos' food has been called "Julia Child meets Willy Wonka"; Preps late summer meal on a budget
Fabio Vivian seeks to prep cheese souffl?, steak and - chocolate bacon muffins - for less than $40
Floyd Cardoz, recent winner of "Top Chef Masters," preps rosemary chicken thighs with grilled vegetables, more
Brad Farmerie, executive chef at New York's "Public," cooks up a fresh summer meal including watermelon and feta salad; mussels with white wine; and, Pavlova with grilled peaches.
N.Y. chef Brad Farmerie preps steamed mussels, more; NYT says he always "swings for the fences"
The hottest new restaurant trend in the U.S. is nose-to-tail cooking -- chefs doing their own butchering and cooking/serving nearly every part of the animal. CBS News national correspondent Dean Reynolds reports.
Chris Wragge gets a lesson in using all the parts of an animal and why it's important from Michael Anthony, Executive Chef at New York City's Grammercy Tavern.
Rebecca Jarvis works with Executive Chef of Hill Country Barbecue, Elizabeth Karmel, to make red pepper corn relish, creamy green beans, sweet and spicy ribs, and brown sugar berry cobbler.