Tin Star | The Ten
Tin Star is back in North Texas and joins Paige and Steve in The Ten's kitchen to make two of its signature tacos.
Tin Star is back in North Texas and joins Paige and Steve in The Ten's kitchen to make two of its signature tacos.
Enchilada Burger | The Ten
Hat Creek Burger Company added a new "Tex-Mex flavor" to its burger called the Enchilada Burger.
Hat Creek Burger Company added a new "Tex-Mex flavor" to its burger called the Enchilada Burger.
Two Plaid Aprons Debut Cookbook | The Ten
The husband-and-wife team behind “Two Plaid Aprons” shares a recipe from their debut cookbook, fork + chopsticks.
The husband-and-wife team behind “Two Plaid Aprons” shares a recipe from their debut cookbook, fork + chopsticks.
Corn Soup
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Pappadeaux Seafood Kitchen Turns 40 | The Ten
Chef Carter Reyenga with Pappadeaux Seafood Kitchen teaches Steve and Paige how to make the restaurant's new crispy shrimp spring rolls.
Chef Carter Reyenga with Pappadeaux Seafood Kitchen teaches Steve and Paige how to make the restaurant's new crispy shrimp spring rolls.
Torchy Tacos Recipe
Oct. 6 is National Taco Day, and Eric Harris from Torchy's Tacos is sharing how to celebrate.
Oct. 6 is National Taco Day, and Eric Harris from Torchy's Tacos is sharing how to celebrate.
Celebrate National Taco Day with Torchy Tacos
Oct. 6 is National Taco Day, and Eric Harris from Torchy's Tacos is in the studio to help us celebrate!
Oct. 6 is National Taco Day, and Eric Harris from Torchy's Tacos is in the studio to help us celebrate!
National Lobster Day | The Ten
Chef Paigton from Truluck’s Ocean’s Finest Seafood & Crab joins us in The Ten’s kitchen to make crab-stuffed lobster tails with garlic butter.
Chef Paigton from Truluck’s Ocean’s Finest Seafood & Crab joins us in The Ten’s kitchen to make crab-stuffed lobster tails with garlic butter.
National Guacamole Day | The Ten
The executive chef from Avocados From Mexico prepares a guacamole flight in celebration of National Guacamole Day.
The executive chef from Avocados From Mexico prepares a guacamole flight in celebration of National Guacamole Day.
Mediterranean Lunch at Avra Estiatorio | The Ten
Jonathan Tsatsoulas, general manager of Avra Estiatorio, shares details about the restaurant’s new lunch experience.
Jonathan Tsatsoulas, general manager of Avra Estiatorio, shares details about the restaurant’s new lunch experience.
Lobster pasta recipe for a Mediterranean lunch
Avra Estiatorio, the Greek dining spot at The Crescent Hotel in Dallas, has a new lunch experience. It's designed to offer an elevated but approachable midday dining option featuring a three-course Prix fix menu.
Avra Estiatorio, the Greek dining spot at The Crescent Hotel in Dallas, has a new lunch experience. It's designed to offer an elevated but approachable midday dining option featuring a three-course Prix fix menu.
Pei Wei's honey mango chili chicken recipe
The folks from Pei Wei share the recipe for crispy chicken and juicy mango tossed in a honey mango sauce with chili flakes and served with a lime.
The folks from Pei Wei share the recipe for crispy chicken and juicy mango tossed in a honey mango sauce with chili flakes and served with a lime.
Flying Fish Ceviche
Flying Fish founder Larry Richardson joined The Ten to make the restaurant's ceviche from the seafood tower.
Flying Fish founder Larry Richardson joined The Ten to make the restaurant's ceviche from the seafood tower.
Ten Friend: Chad Houser | The Ten
Steve Noviello and Paige Ellenberger talk with Chad Houser about the work he does with Café Momentum. Plus, Café Momentum ambassador, Tristyn Williams joins Chad in the kitchen as they teach Paige and Steve how to make a peach and tomato salad.
Steve Noviello and Paige Ellenberger talk with Chad Houser about the work he does with Café Momentum. Plus, Café Momentum ambassador, Tristyn Williams joins Chad in the kitchen as they teach Paige and Steve how to make a peach and tomato salad.
First Watch New Summer Menu | The Ten
Kyle Weber, with First Watch, shares the restaurant's new limited-time summer menu.
Kyle Weber, with First Watch, shares the restaurant's new limited-time summer menu.
Brazilian Cheese Bread Sliders | The Ten
Home chef and content creator, Raphaella Silva makes "Pao de Queijo", which is Brazilian cheese bread sliders.
Home chef and content creator, Raphaella Silva makes "Pao de Queijo", which is Brazilian cheese bread sliders.
Peanut Butter Jam Burger | The Ten
Chef Jose Munoz makes Paige Ellenberger and Steve Noviello a Peanut Butter Jam burger, which is one of the many unique concessions items that will be at Texas Motor Speedway for the Big Nascar Tripleheader this weekend.
Chef Jose Munoz makes Paige Ellenberger and Steve Noviello a Peanut Butter Jam burger, which is one of the many unique concessions items that will be at Texas Motor Speedway for the Big Nascar Tripleheader this weekend.
No Sugar Lemon Berry Parfait Cups | The Ten
The "No Sugar Baker" makes zero-sugar lemon berry parfait cups.
The "No Sugar Baker" makes zero-sugar lemon berry parfait cups.
Buzz and Bustle New Spring Menu
Paige Ellenberger and Steve Noviello make two drinks off of Buzz and Bustle's new spring menu.
Paige Ellenberger and Steve Noviello make two drinks off of Buzz and Bustle's new spring menu.
National Chip and Dip Day | The Ten
Wolfgang Puck Catering shows Steve Noviello and Paige Ellenberger how to make several dips for National Chip and Dip Day.
Wolfgang Puck Catering shows Steve Noviello and Paige Ellenberger how to make several dips for National Chip and Dip Day.