Inside Edition host Deborah Norville and chef Rocco DiSpirito talk about their undercover investigation into restaurant lobster.
Deborah Norville explains how the lobster investigation caused food chains to put on their menus what was in all lobster dishes. Then, Rocco DiSpirito talks about how certain fish can be blended together to create an inauthentic product.
Rocco DiSpirito, Deborah Norville, and Dr. Oz walk through three key things to look out for when buying and eating lobster. Plus, they reveal the state that produces 80 percent of the lobster we eat.
Deborah Norville discusses how rare Kobe beef is and how restaurants can rip you off by labeling their beef as Kobe when it is not. Then, Rocco DiSpirito explains the difference between regular and Kobe beef.
Two audience members taste test Kobe beef and ribeye to determine which one is better. Then, Rocco DiSpirito talks about the cut of meat that you can order at a restaurant that is similar to Kobe without the large price tag.
Chef James Briscione shares the one tip to make sure the tomatoes you buy at the store are a good quality. Then, two Italian grandmothers do a blind taste test to find out if heirloom tomatoes are better than standard supermarket tomatoes.
James Briscione reveals three tips to buying delicious and fresh tomatoes. Plus, he shares what type of tomatoes are the best for cooking.
Hungry Girl Lisa Lillien reveals three ingredients you can substitute in traditional recipes to cut calories.
Hungry Girl Lisa Lillien shares the one place she'd loved to travel to, the person she talks to every day, and more!
Not long ago, food fraud scandals involving some supermarket staples made headlines. But lately, the focus has turned to restaurants. From the beef to the seafood you order, we're uncovering the shocking truth surrounding fake foods in restaurants.
Our Food Truth Investigation reveals what’s really inside those juicy, flavorful sausage links.