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.
Blarney Blast Quesadillas | The Ten
Bennigan's is in The Ten's kitchen making an Irish-themed Quesadilla.
Bennigan's is in The Ten's kitchen making an Irish-themed Quesadilla.
Milagro Tacos Cantina Expands Menu | The Ten
Milagro Tacos Cantina has just reopened as a full service restaurant with an expanded menu and a new brunch menu.
Milagro Tacos Cantina has just reopened as a full service restaurant with an expanded menu and a new brunch menu.
Sixty Vines New Brunch Menu | The Ten
Sixty Vines is celebrating ten years in Plano and just launched a new brunch menu.
Sixty Vines is celebrating ten years in Plano and just launched a new brunch menu.
Little Ruby's | The Ten
The chef with Little Ruby's, an Australian-inspired restaurant, joins Steve Noviello and Paige Ellenberger in the kitchen as they make pork ribs.
The chef with Little Ruby's, an Australian-inspired restaurant, joins Steve Noviello and Paige Ellenberger in the kitchen as they make pork ribs.
Cheeseburger Potstickers | The Ten
Chef de Cuisine, Sergio Esquivel, with Night Rooster shows Paige Ellenberger and Steve Noviello how to make Cheeseburger Potstickers.
Chef de Cuisine, Sergio Esquivel, with Night Rooster shows Paige Ellenberger and Steve Noviello how to make Cheeseburger Potstickers.
The No Sugar Baker's Valentine's Day Treats | The Ten
Jayne Jones, known as the "no sugar baker", shares how to make her Marry Me Chocolate Chip Cheesecake Cookies.
Jayne Jones, known as the "no sugar baker", shares how to make her Marry Me Chocolate Chip Cheesecake Cookies.
Valentine's Dinner with Gorji Restaurant | The Ten
Chef Mansour Gorji makes braised Louisiana Crawfish Tail Crostini and talks with Steve Noviello and Paige Ellenberger about Valentine's dinner at Gorji Restaurant.
Chef Mansour Gorji makes braised Louisiana Crawfish Tail Crostini and talks with Steve Noviello and Paige Ellenberger about Valentine's dinner at Gorji Restaurant.