The pluot is a hybrid of an apricot and a plum developed in the late 20th century by Floyd Zaiger. Wikipedia says the pluot is more plum-like than apricot-like. Bon Apetit magazine's Dede Wilson showed Harry Smith and Amanda Holden how pluots can enhance your favorite recipes. Take a look:
Robin Miller, author of Robin Rescues Dinner, showed Harry Smith and Lara Spencer at the CBS Early Show how to grill fruit. She offered the following fruit grilling tips.
Fruit grilling tips:
Coat the grill with cooking spray or vegetable oil so fruit doesn't stick.
Brush fruit with butter or vegetable oil to ensure it doesn't stick to grill.
Grill fruit just enough to get grill marks and slightly soften the flesh -- don't overcook.
Choose firm fruits that can hold up to grilling; slightly underripe fruit is fine.
Cook over medium to medium-high heat to prevent burning (or use the sides of grill, not the hot center).
You can see her recipe for Grilled Peach Tiramisu can be found here.
Jon Shook and Vinny Dotolo from the restaurant Animal demonstrate how to make an awesome Bacon Chocolate Bar. Everything's better with bacon. There's a close-up photo of Animal's bacon chocolate crunch bar here.
Lauren Braun Costello from Gotham Caterers teaches you how to make egg nog using George Washington's recipe in the video below from the AP. There is plenty of alcohol involved: 2 cups of Brandy, 1 cup of Rum, 1 cup of Rye Whiskey and 1 cup of Cream Sherry.
Epicurious Editor-in-Chief Tanya Wenman Steel teaches how to make creepy Halloween spiderweb cookies. She has a couple young assistants to help her. She says to use a #1 tip with thick white icing for the base and a #3 tip with thin blacking icing for the web. The final result is some cool looking cookies.
Lucy Whip recently showed viewers on her BlogTV show how to make pear cobbler and turkey chopsticks. The video below is part two that shows the turkey chopsticks being made. You can see part one here. The turkey chopsticks could be altered with different meats. It is an interesting concept using the chopsticks, the meat and grilling it up on a George Foreman grill.
Warren Brown, owner of the bakery Cake Love, shows Today's Natalie Morales how to bake up some delicious cakes. Warren Brown left a law career to start his cake restaurant. In this video he shows you how to make a great strawberry shortcake. It looks delicious. Brown likes to use butter cream instead of whipped cream on his shortcakes.
Carolyn Gurtz of Gaithersburg, MD won the $1 million prize in the 43rd Pillsbury Bake-Off Contest. That's a fabulously hefty prize for a cookie recipe. Gurtz's recipe for Double-Delight Peanut Butter Cookies beat the 99 other competitors.
Everything's bigger in Texas, and for Carolyn Gurtz of Gaithersburg, MD, one thing's for sure - her bank account just got $1 million bigger! Today, Gurtz captured the $1 million grand prize at the 43rd Pillsbury Bake-Off Contest for her Double-Delight Peanut Butter Cookies. Bake-Off awards show host, Sandra Lee, handed over the dough and a complete set of GE Profile kitchen appliances valued at $10,000.
Inspired by her love of baking and the great flavor of peanut butter, Carolyn Gurtz's recipe combines Pillsbury Create 'n Bake Refrigerated peanut butter cookies with JIF Creamy Peanut Butter and Fisher Dry Roasted Peanuts to create as one judge stated, "A new twist on an old classic." Taking the cake - or cookie - in the Sweet Treats category, contest judges agreed that Gurtz's recipe surpassed the 99 other competitors as the grand prize winner for its simplicity and approachability, allowing the home cook to take a convenience product and turn it into an unexpected cookie that bursts with layers of peanut butter flavor. Contest judges described Gurtz's Double-Delight Peanut Butter Cookies as a delightful taste that combines two classic cookies- a snickerdoodle and a peanut butter cookie.
A homemaker with a passion for baking inspired by her parents, Gurtz still has the mixer her mother bought her more than twenty years ago. Now 59, she fondly recalls the day her parents first introduced her to cooking at age seven. Fulfilling a lifelong dream to reach the Bake-Off Contest, she literally cried from joy upon learning she'd been selected as one of the 100 finalists. "This is like winning the gold medal," said Gurtz, who has been entering recipes in the Pillsbury Bake-Off Contest for the past 15 years. This Sunday School teacher and mother of two knew she was on to something when her son smelled them cooking and declared them a "winner" after just one bite.
You can see all the recipes from the contest - including the recipe for Double-Delight Peanut Butter Cookies - here.
Ford Models Yara and Alejandra return to the kitchen with a mission to make Valentine's Day cupcakes. They are using a recipe from the More From Magnolia cookbook - a cookbook from the Magnolia Bakery.
Doesn't that look delicious? It's the winner of Divine's "Hungry To Change The World" recipe contest. Chocolate Velvet Cheesecake takes 45 minutes of prep time and 1 hour and 5 minutes to cook. You can see the Chocolate Velvet Cheesecake recipe here. Recipes for the other finalists can be found here.
Divine Chocolate is the world's first farmer owned Fair Trade chocolate brand. Their stated mission is to improve the livelihood of small scale cocoa farmers in Ghana and increase the benefits farmers receive from the multi-billion dollar chocolate industry.
The Wall Street Journal's Paul Lin takes a look at a company named Wine Cellar Sorbet. This specialty sorbet maker plans on taking its gourmet wine-based sorbet treats national.
Carolyn Gurtz of Gaithersburg, MD won the $1 million prize in the 43rd Pillsbury Bake-Off Contest. That's a fabulously hefty prize for a cookie recipe. Gurtz's recipe for 
Doesn't that look delicious? It's the winner of Divine's "Hungry To Change The World" recipe contest. Chocolate Velvet Cheesecake takes 45 minutes of prep time and 1 hour and 5 minutes to cook. You can see the Chocolate Velvet Cheesecake recipe 