The Grub Up

This week on the podcast we're talking chicken pot pie.We've brought back Chef Matt Beaudin, Executive Chef of the Monterey Bay Aquarium to tell us about his favorite chicken pot pie recipe, which just so happens to be his mom's! Chef Matt knows a lot more than just seafood. In fact, he calls himself the "chicken pot pie connoisseur". This is the perfect cold-weather comfort food. Join us as we teach you how to nail your next chicken pot pie.

So you want to make pizza at home? The ingredients are simple but the technique can be a little complex. No worries, this week on the podcast we're gonna make you a pizza superstar! We're joined by 4-time Food Network competitor Chef Derek Corsino. You've seen him on "Food Network Challenge," "Food Network: Sugar Dome," and catch him on an all-new season of "Spring Baking Championship" on the Food Network and Discovery Plus app. Let's make some pizza!

This week on the podcast, we're making beignets in the air fryer, just in time for Mardi Gras!What if I told you that you can get the crispy, sugary, pillowy goodness of a proper beignet without all that oil? Michelin Star Chef Matthew Dolan, who worked under Emeril Lagasse in the French Quarter of New Orleans, is here to share the inside scoop. Let's make some air-fryer beignets!

Are you ready to perfect your paella? The flagship family dish of Spain, it can be intimidating with several proteins working at the same time and rice that takes a very special technique. Don't worry, we've got you covered! This week on the podcast, Marcus is joined by All-Star Chef Jen Biesty. You might have seen her as a Chopped Champion or on Beat Bobby Flay on The Food Network. She's also appeared on Top Chef Bravo. She's the Co-Owner and Executive Chef of Shakewell Restaurant in Oakland, California: one of the best Mediterranean restaurants in America. She's an all-around boss and she knows her paella!

Who doesn't love brunch?! Join us on the podcast this week as we breakdown one of the toughest yet most popular and delicious brunch dishes of all time: Eggs Benedict. Michelin Star Chef and Owner of 25 Lusk restaurant in San Francisco, Matthew Dolan joins Marcus and guides us through the ingredients and technique needed to nail this elusive dish. From the hollandaise to the poached egg, we're gonna make you shine!

Don't scrub out that pan after cooking your protein! The most delicious part of your meal is staring you right in the face. This week we learn all about how to make a five-minute pan sauce, the building block to up your sauce game, with a chef who has held every position in a kitchen and is now one of the most successful food bloggers in history: Chef John from FoodWishes.com.

Want to perfect your chicken wing game? We are joined by celebrity chef, food scientist, and best-selling cookbook author Kenji López-Alt, as he breaks down the deliciousness of chicken wings and teaches us how to oven fry them to perfection! We also learn about his awesome new children’s book: “Every Night Is Pizza Night.”

This week we bring in an expert to tackle scallops: Monterey Bay Aquarium Executive Chef Matt Beaudin, who might know a few things about cooking them up perfectly. He runs us through an amazing scallop-fennel hash recipe, talks about the best way to brown your scallops, and how to find the perfect ones for the cook.Plus, we learn all about the Monterey Bay Aquarium Seafood Watch Program and the Seafood Watch App that's gonna help you make sustainable seafood choices every time you cook. Enjoy!