Chef Aaron Staudenmaier from Whiskey Cake Kitchen & Bar stops by Good Day to make an actual whiskey cake with bourbon anglaise, toffee sauce, spiced pecans and whipped cream.
Dr. BBQ is the master of culinary mash-ups and his challenge this week was to come up with a recipe that highlights the flavors of both New York and Baltimore.
Brad Hawkins from Sushi Marquee stops by Good Day to make avocado bombs -- fried pitted avocados stuffed with spicy tuna, crab and sweet mayo.
Chef Cassondra Armstrong shares the recipe for Christmas sugar cookies. She's also promoting the 36th annual Treats of Christmas at NorthPark Center benefiting the North Texas Food Bank.
Chef Uno Immanivong from Red Stix Asian Street Food stops by Good Day to make a chilled noodle salad and promote the opening of her new location near SMU in Dallas.
Families are always busy during the holiday season. Joe Bozarth from Fireside Pies shared the recipe for a pasta dish that's easy to make and delicious.
The Windy City is famous for deep-dish pizza and Chicago-style hot dogs. But there's another classic dish Chicago is know for, and Dr. BBQ says it's the perfect fit for the Cowboys-Bears matchup on FOX's Thursday Night Football.
Chef Andrea Meyer from Bisous Bisous stops by Good Day to make an easy no-bake holiday party dessert. The chocolate peppermint parfait leaves your breath minty fresh for socializing.
The Cold Never Bothered Me Anyway Hot Fudge Sundae
Rose Table creator Katie Rose Watson is using the movie Frozen 2 as the inspiration for a special dish.
Chef Richard Sandoval from Toro Toro Pan Latin Steakhouse shares the recipe for scallops over a butternut squash puree with blistered shishito peppers.
Tutta's Pizza owner Jeremy Scott shares a unique recipe that uses Thanksgiving leftovers -- Thanksgiving Pizza. It's a pie topped with a layer of mashed potatoes, smoked turkey, shredded cheddar, dried cranberries and giblet gravy.
This time of year, chili's a dish that's sure to warm your heart -- and your belly -- so Dr. BBQ cooked up a unique new recipe that's sure to add some spice to FOX’s Thursday Night Football.
Pastry Chef Sarah Lewis from The Ranch at Las Colinas shares the recipe for a pecan pie with a cinnamon roll crust.
Roland Dickey from Dickey's Barbecue and Chris Kelley from Dean of Barbecue University for Dickey's share recipes for maple-sage cornbread and cheddar jalapeno cornbread.
Robert Quick is a former SMU football player and now the founder of Il Bracco Italian in Dallas. He stopped by Good Day to talk about his journey and cook up a bowl of bolognese.
Chef Robbie Shoults from Bear Creek Smokehouse stops by Good Day to share a recipe that's great for Thanksgiving leftovers.
Chef Robert Luttrell from True Food Kitchen makes a vegan and gluten-free butternut squash pie. It's a healthier take on a traditional pumpkin pie.
Leave it to Dr. BBQ to come up with a meat loaf recipe that makes this hearty meal perfect for any pigskin party – just in time for this week’s Steelers-Browns rivalry game on Thursday Night Football.
Malibu Poke owner Jon Alexis stops by Good Day to make a sweet potato bowl with coconut curry sauce.