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Celebrity chef Roblé Ali explains the meaning behind USDA beef grades and what to pay attention to when buying beef.
See why Dr. Oz loves celebrity chef Roblé Ali’s pick for the best supermarket steak. Then, find out how to avoid buying old meat with these tell-tale signs.
Filet mignon is the most expensive steak option in supermarkets but chef Roblé Ali explains why he doesn’t prefer this cut. Plus, find out if you can eat red meat on a weekly basis and what USDA beef grades mean.
Chef Roblé Ali reveals what to look for when buying steak and shares why he prefers grain-fed beef over grass-fed beef.
Celebrity chef Roblé Ali teaches Dr. Oz the secret to making his emulsion meat marinade, which is a technique for making mouth-watering steak.
Chef Curtis Stone and butcher Alex Jermasek take a deep dive into the cheapest cut of beef – chuck. Get the facts about good-quality chuck and find out the best chuck cuts for different recipes.
Butcher Alex Jermasek discusses how to find quality chuck at the supermarket and celebrity chef Curtis Stone explains which grind to choose for different recipes.
Chef Nancy Fuller investigates what’s really going on with your oven. See what she learned in her 30-year career as a professional caterer and what she uncovered behind your oven fails and problems.
Dr. Oz and chef Nancy Fuller demonstrate how to determine if your oven is properly calibrated and what to do to keep your oven working well.
Chef Julia Collin Davison investigates the ingredients behind the boxed cake mixes of the 1930s versus the ingredients of today’s boxed cake mixes. Can you guess what’s inside?
Celebrity chef Sandra Lee shows Dr. Oz how to reduce the fat in a boxed chocolate cake and double the protein in icing.
Find out what Sandra Lee adds to boxed carrot cake mix to make sweet carrot-coconut muffins. Plus, learn more about Lee’s collaboration with UNICEF to fight global hunger.
Chef Nancy Fuller shows Dr. Oz and guest Jacklyn how to make no-fail crispy potato steak fries in the oven.
Chef and author Sandra Lee reveals why she roots for two different football teams, one of her favorite cookbooks from the early 1900s, the TV shows she’s obsessed with, and more!
Chef Roblé investigates supermarket steaks. He tells you what’s good, bad and worth a splurge. Then, ever wonder why your food is under baked, over-roasted or burned? Our investigation cooks up some answers.
Today, we investigate what’s really in sugar-free foods and if they’re making you fat.