Extras

Painstaking preparation and exceptional quality make seafood a high-end product.
8 a.m. | Rise and Grind

10:30 a.m. | Mind Behind the Menu
To open a pizzeria, a chef, his pregnant wife and two cats drove cross-country.
10:30 a.m. | Mind Behind the Menu

Get to know the Cotters, the restaurant couple behind Durham’s Toast Paninoteca.
12 p.m. | Love on the Line

At the golden hour between lunch and dinner, chefs prep for another full shift.
3 p.m. | It’s a Setup
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