It you’ve got it, flan it. Chef Lauren Mitterer shows us how to create a delicious caramel flan with blood oranges and pomegranates. Extra bonus to this video – Chef Mitterer shows us a great technique for quickly getting juicy pomegranate seeds out of the rind.

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Chef Kurt D'Aurizo, Director of Cuisine for The Divine Dining Group, spends some quality time with us in The Divine Fish House kitchen. His step-by-step how-to-do-this recipe for cracker crusted grouper with onions and leeks, new potatoes and oyster stew topped with a parsley foam is truly amazing. Impress your friends.

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Chef Carter calls his recipe “Lowcountry Bowtie Pasta” because everything in it is grown locally – lima beans, black eyed peas, sweet corn, okra, tomatoes and “the ever popular, yum, crab meat.”

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How do you enjoy the rich taste of “Blue Ice” and still keep the calories down? Are you throwing away the rind of your Parmigiano-Reggiano? Why is Grana Padano known as Parmigiano’s less expensive sister? Cooking Light’s Executive Chef Billy Strynkowski shares pro cheese tips.

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How sweet can love be? Warm the hearts of your loved ones by serving Génoise Cake, Italian butter cake with chocolate butter cream and raspberry puree. Chef William Murphy of Hampton Street Vineyard shows you how to prepare this delicacy. We link you to the recipe.

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In April 2006, FireFly, the Lowcountry’s first official and only vodka and the world’s only muscadine wine flavored vodka was introduced. Firefly Vodka innovator, Scott Newitt of Coastal Wine, shows us how to create designer drinks with SC’s premium Southern Flavored Sipping Vodka.

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Chef Barry “Fatback” Walker of Columbia’s Mac's on Main shows you how to cook up a fresh batch of collard greens in smoked turkey broth that will tantalize your taste buds without taxing your time. Mac's on Main is the home of jazz, blues, barbeque and world-famous peach cobbler.

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Executive Chef of Gourmet magazine, Sara Moulton is known for her great recipes and techniques designed to make gourmet cooking fit into even the busiest of schedules. Learn to cook Sara’s delicious, quick and easy Cauliflower Soup.

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Chef Billy Strynkowski shows us how to avoid watering down browned garlic to create a rich flavored tomato sauce.

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Not all scallops are equal – Ricky Mollohan, Owner/Chef of Columbia’s Solstice Kitchen & Wine Bar, shows us how to select and sear the best scallops to perfection for his gourmet dish of Seared sea scallops over Country sweet pea corn chowder.

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Whether it's oven roasted or cooked on an open fire, zucchini makes a delicious side for any meal. Cooking Light Chef Billy Strynkowski shows us how easy it is to avoid limp and lifeless and serve a zucchini that’s crisp and delicious.

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Saddler Taylor, Folklorist at the University of South Carolina and Stan Woodward, Southern culture documentary film maker, tour the SC Heritage Corridor in search of “places where travelers can still get a taste of authentic home cooking and barbecue.” In this short compilation from Woodward’s film, Barbecue and Home Cooking - Foods That Make You Smile, you’ll discover why so many SC visitors forgo the super highways and travel the SC byways to savor the flavors of South Carolina barbeque.

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Scott Jones, Executive Foods Editor for Southern Living Magazine explains why Muscadine Wine is making the Palmetto State a "must savor the flavor" destination.

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Chef Ming Tsai, cookbook author and TV host of "Simply Ming", demonstrates how easy it is to create a 'Master Sauce' cranberry chutney that will turn any meal into a culinary delight.

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Chef Robert Carter, Executive Chef of the Pennisula Grill in Charleston, uses fresh, South Carolina 'home grown' ingredients to cook up delicious Lowcountry Shrimp and Grits.

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