We cook up some delicious Naan pesto pizzas in preparation for your Memorial Day Party and some audience members get messy with a cupcake game in this episode of The Dish.

Bone-i-Fide Bakery owner, Carly Jordan creates a couple of doggie treats and a couple of military wives play Famous TV Dogs Trivia to compete for a grill set from FPL Food and a flower arrangement from Ladybug’s Flowers & Gifts.

Chef Ian McDonald of Edgar’s Grille prepares chicken and waffles and the folks at Living Health MD stop by the set to let you know the steps to living a healthy lifestyle.

We’re heating things up on the set with Chef Dez from Eros Bistro. She shows us how to impress your guests with a flaming cheese dish and authentic Greek pastries. Plus, it’s an eye-wear fashion show! Look your best with the hottest frames that match your face shape.

We’re cookin’ at The Kids’ Table! Chef Dana Keen shows us the best way to teach your child of any age to cook with fun, easy recipes the whole family will love. Plus, one of our audience members will win a full makeover right here in the studio!

It’s Masters Week in Augusta and we have all of your Masters party essentials right here. Learn how to decorate golf-themed cupcakes and make your own pimento cheese finger foods at home! Plus, a fun twist on every golfer’s favorite cocktail.

We’re launching a new feature called The Dish on Health with HealthyLivingMD where we’ll help you make better choices with food and exercise. Chef Ian McDonald shows us a healthier version of his steak tenderloin. Plus dietician, Trish Fine, plays a fun new game called Spoonful of Sugar.  Do you know how much sugar is in your food each day?

It’s Easter weekend and many of us do the same Easter traditions each year, but how about we shake things up this time? Chef Dez from Eros Bistro puts a twist on your holiday lamb and sets your side dish on fire.  Plus, studio audience members compete in a smashing Easter egg hunt.

We’re all about weddings! There are many elements that help create a memorable wedding celebration and we’ve got it all. You’ll see the latest trends in bridal gowns, tuxedos, cakes, wedding flowers, photography, and signature celebration drinks in this episode of The Dish.

Saint Patrick’s Day is this weekend and Chef Edward Mendoza has a few beer-filled treats for us. But of course, beer isn’t just for cooking, we have an oatmeal stout that’s just as good in a recipe as it is in your glass. Plus, things get crazy on the set in this week’s St. Patty’s game.

Chef Clayton Knapp from the Rose Hill Estate in Aiken will join us.  Clayton will be roasting up a pistachio dusted lamb loin.  Plus, we’re making a new cocktail for you, espresso martinis.

Oysters are in season and chef Andrew Crumrine shows us the best prep for this delicious dish.  The it’s everyone’s favorite, Lil’ Chefs is back again with another pint-sized cook to share his favorite recipe.

Jenna Lee Wright and Walter Clay, chef and owner of RAES COASTAL CAFE, open the show and Walter begins to create Chilean sea bass in puff pastry.

Chef Edward Mendoza from Kitchen 1454 cooks in-season with a fresh roasted beet and pan seared Quail salad.
 

Chef Clayton Knaap from Rose Hill Estate shows us how to make vanilla and caramel flan.  Jenna Lee Wright speaks to Rose Hill Estate owner, Stephen Mueller, and chef Knapp takes a question from an audience member.  We also hear some music from Willie Bowes and Carole McKninnes.

Chef Andrew Crumrine cooks up the perfect brunch to share with your friends and family. Then set off your brunch table with a fabulous do-it-yourself centerpiece. Plus, brunch isn’t complete without a spicey bloody mary! Toast Wine and Beverage shows us how to mix up your favorite drink blend.

Chef and owner of RAES COASTAL CAFE, Walter Clay, creates spinach and turkey sausage soup.  Leanna Bussey with Trinity Hospital visits the set to talk about their Women’s Health Focus event.  Two audience members are picked to compete in a game to win a stainless steel grill set from FPL Food and a flower arrangement from Ladybug’s Flowers and Gifts.

Steve Hixon and Chef Michael Locascio of FPL Food talk about their new meatloaf product now in stores.  Don Copland with Champion Windows also visits the set and we learn about some nice kitchens from Shannon Rollings.  Steve gives our audience members meatloaf coupons and two other audience members take home a flower arrangement from Ladybug’s Flower & Gifts and a stainless steel grill set from FPL Food.

Travinia chefs Ralph and Wendy Rvocco prepare crab cakes and Brittany Napier of Toast Wine and Beverage tells us about some craft beer from Budweiser.  Also, two audience members win some give-a-ways.

Garlic Press owner and chef, Jeff Freehof, prepares some appetizers that would be great to make for holiday parties and an audience member takes home a stainless steel grill set from FPL Food.