Care for your skin the right way.
Audience members present their #DeliProblems, and Dr. Oz goes to food investigator Mark Schatzker to learn the pros and cons of your go-to lunch. Then, Dr. Oz breaks down the frightening statistics presented by processed deli meats.
What’s the difference between formed meat and whole cut meat? Chef Elias Cairo and author Mark Schatzker join Dr. Oz to discuss this -- and more -- when it comes to the deli counter.
Award-winning salumist Elias Cairo explains why moisture accumulates on your deli meats, and tells us how to know if its gone bad. Then, Dr. Oz compares week-old-turkey, ham, and roast beef cold cuts with a “sniff test.”
Do you know where bacteria lurks in delis? Mark Schatzker explains, then shares a simple way to keep your store-bought deli meat fresh in your refrigerator.
Professional boxer Laila Ali dishes on her guilt-free spaghetti and meatballs, and reveals how she makes it healthier and kid-friendly with two sneaky ingredients. Would you try adding this to give your meal a healthy boost? (It's super simple!)
Laila Ali shows us the simple way she cooks her meatballs, then Daphne Oz reveals how she cooks her meatballs for a fast family meal on the go. Plus, actress Debi Mazar dishes on cooking for her good friend Madonna’s kids.
Presented by That’s Tasty. Daphne Oz and Dr. Oz dish on using organic herbs purées for a quick and bright boost of flavor (with no prep or clean up required)! Watch to see how Daphne uses the sun-dried tomato paste in her simple pasta and panini.
We investigate the biggest deli meat dilemmas. Plus, we help you navigate the snack aisle to find the healthiest and best-tasting tortilla chips. Then, "The Dish" crew invites you to their big fat Italian dinner.
The re-opening of Natalie Wood’s case has sparked new controversies and theories.