JOEL: Coming up today on Homemade Live.

Let's go big with the cheese.

Ah!

My whole family will be joining me, and together, we're celebrating family feasts.

We are making a lasagna.

I don't even know if it's possible.

TV legend Kathie Lee Gifford is also in the house.

- Why am I talking like Marilyn Monroe?

JOEL: She'll show me how to make her famous sweet potato souffle.

This is so trippy having you cook... - But it makes for great TV.

JOEL: It's all coming up right now on Homemade Live.

How could this not be good?

Hey, I'm Joel, a dad, husband, and sustainable chef in Seattle, Washington.

I believe the best ingredient on Earth isn't what's on the plate, it's actually what's around the plate-- the people, the places, the stories.

That's what inspired Homemade Live.

Each week, we go live from our kitchen in front of a studio audience with famous friends.

We share food memories and we recreate them on the spot.

Welcome to Homemade Live.

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- But we don't want to exist.

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♪ ♪ ♪ ♪ (cheers and applause) JOEL: I love it.

I love it!

(cheers and applause) What is up?

What is up?

Welcome to Homemade Live.

(cheers and applause) We believe the best memories on planet Earth always have some food next to it, always.

And today is no different.

Today's episode is all about family feasts, and I love a family gathering.

I love it!

I've got family in the house today.

I've got my mom right here.

Give it up for K.G.

(cheers and applause) I'm going to scooch over here and I got my wife, my aunt, and my nanny, I mean, my grandma, give it up for them.

(cheers and applause) Now, I mean, there is a dark side to family feasts.

Let's just be real.

It's when you start... Well, yeah, there's also a lot of awkwardness, I love it.

But it's when you start cooking for family feasts where you start to kind of feel it, because you're kind of the conductor.

I kind of feel like a politician when you're cooking for a family gathering.

Everyone's lobbying for, like, "Hey, you know, put a little... Can you make those rolls?"

Right, and someone else is like, "What about that side dish?"

And you're just, like, getting pulled in a million different directions.

You want to make everyone happy.

I mean, am I right, Mom?

- Uh-huh, totally.

JOEL: Is that how you felt?

- Totally, 100%.

Was I like that?

Did I pull you in...?

- Yeah, you really did.

JOEL: Okay.

(laughter) Well, well, I'm paying it forward.

And I remember my sister.

I mean, Shauna is, oh my God-- - Beyond.

The worst.

- Yes, really.

JOEL: She had so many opinions.

One time I made this lasagna, gorgeous lasagna, plopped it in front of the family table and you thought everyone's going to be thrilled with this.

Of course she was upset.

She didn't get a corner crispy piece.

(laughter) Right?

That was the problem.

- Uh-huh.

JOEL: And so... and I get that, when you have a lasagna, you kind of do want the corner.

Like, that is the best part, right?

So, I set out on a mission, and for today's recipe we are making a lasagna-- I don't even know if it's possible-- with zero middle pieces.

Say it with me.

(chanting): No middle pieces!

No middle pieces!

No middle pieces!

- No middle pieces!

JOEL: I love it, I love it.

So, our first bite is called crispy lasagna.

Let's get into it.

(cheers and applause) All right.

This is crazy.

this is like alien lasagna.

You're going to love this.

So, I have a pasta sheet here.

Now you can do fresh pasta, which is what we have.

You can buy this at a lot of grocery stores nowadays.

Or you can go buy the dried lasagna sheets and then cook 'em.

Either way, you want to cook it, so it's all the way through and you sit it flat on your board like this.

Then you want to find some nice schmear.

What's a schmear?

No one knows what a schmear is?

Where am I?

(overlapping chatter) The spread.

Yeah, something, the spread, right?

So, we made a little cheese sauce here, but you can use ricotta, mascarpone cheese, and you kind of just spread this everywhere, right.

You just kind of-- nice, even layer.

You don't have to, like, you know, totally cake it on there, just kind of all the way to the sides here.

And leave a little edge, kind of like a pizza.

Almost like there's a crust, right?

Isn't this so crazy?

This is, like, so not lasagna.

I love it.

This would make Shauna very happy.

- Yeah.

JOEL: Yes, yes.

And then on top of this, we have just a little bit of spinach, anything green-- fresh herbs would be really nice.

But you just kind of sprinkle this from up high... into the middle here.

I would already eat this, I would face-plant into this.

That looks great.

And then two cheeses.

I almost always do the same two cheeses, I do mozzarella for the pull.

We all love that pull.

So... and let's go big with the cheese.

I'm not going to stop until you stop clapping.

So clap right now.

(audience clapping) More, more?

Okay, more.

(audience clapping) I'm done.

All right, and then Parmesan.

Same rule, I'm not stopping till you say... (cheers and applause) I always feel like a crazy guy with Parmesan, yeah.

(cheers and applause) Okay, okay, that's it, that's it.

I love it.

All right, so, then we have this, like, disaster.

And what you do, is you kind of want to roll it.

And this is where it gets a little bit tricky, kind of like sushi, but you kind of fold the side over... like that.

And then you kind of tuck that over, and you tuck that over, and you tuck that over, until you make this kind of gnarly pasta burrito.

Do you guys see this?

- Amazing.

(overlapping chatter) JOEL: Are you guys into this?

- Yeah.

JOEL: Yeah, I'm like, wow, okay.

So, then you kind of... - It looks like a burrito.

JOEL: It does look like a burrito.

And then you kind of wrap this up.

You hold it like a little baby, a little pasta burrito baby.

And if you try to cut this like this, not going to happen, right?

So, you put it in the fridge.

I've got one right down here.

I've got a couple right down here.

Right, and this kind of sets up.

Right?

So we have kind of... already kind of cold, set pasta burritos.

I don't know.

That's a new chain we're all going to start-- Pasta Burrito.

And then find your favorite red sauce.

This could be store-bought, this could be homemade.

Just kind of put it right there.

Right, and then, you kind of want to just unwrap these puppies.

Look how they kind of hold together like that.

Isn't that nuts?

So this is-- I mean, I don't know.

It is one of those things where it's, like, when you start cooking, you kind of feel like you have to please everyone.

Do you feel like that mom?

- All the time.

JOEL: All the time.

But I kind of took over... ...ish.

- Thankfully.

JOEL: Yeah, thank you.

(laughter) All right, so you unroll these guys, and then, you cut them into, like, three.

And I'll show you what it looks like in the inside.

But, look at this.

- Beautiful.

JOEL: Oh, my gosh.

Isn't this amazing?

It's like a lasagna roll-up.

(clapping) So then, you just kind of tuck them into bed.

Just tuck them in.

So you just kind of put them in there, wherever you want.

Just kind of nestle them up against each other.

I know, this is so different.

This looks great.

All right, and then, top it with a little bit more.

- Yeah.

JOEL: Yeah, oh, yeah.

And then some ricotta.

This is a cheese fest, I mean, it's lasagna.

Let's get some cheese going, right?

So, you just want to kind of dot this everywhere.

It is all over me.

And wearing white today was the biggest genius move of my life.

And then you just want to douse the whole thing in olive oil.

This is going to make it insanely crispy, delicious.

You pop this in the oven, you take it out, and I'm going to show you right now what it looks like.

It's going to be mind-blowing for you guys.

But let me see.

We can all do the chant again.

No more middles.

(clapping) Right?

Put that down, a little bit of fresh basil over the top.

Just kind of rip it, tear it.

I want a little bit more fresh olive oil.

I can't get enough of this.

And there you have it.

No more middle pieces.

No more middle pieces!

(cheers and applause) That is a little story from me.

We love to hear your homemade stories.

So check this out.

(cheers and applause) ♪ ♪ - Hey, Joel, my name is Becky and I'm from New Jersey by way of Tennessee.

And I'm going to tell you about my chicken pot pie recipe.

Now, it doesn't come from my mom or my grandmother, it comes from my big sister.

And, when she sent me the recipe, all she sent me was a list of ingredients.

So I called her and I said, "How much chicken stock goes in the gravy?"

Because the gravy is what makes it so good.

And she said, "You just measure with your heart."

So now, when people ask for the recipe, I warn them, I'm only giving you ingredients.

You have to measure with your heart.

♪ ♪ Oh, my God, it's so good.

(cheers and applause) JOEL: Uh...

I'm a disaster.

I wore white when making lasagna, so I'm a little saucy today, but it's perfect because so is our guest.

She is a TV legend-- writer, producer, singer, all-round just amazing woman.

She just came out with a new book.

Give it up for Kathie Lee Gifford.

(cheers and applause) Oh my God, look... (laughs) Oh, buddy.

- Hi, Joel.

Good to see you.

JOEL: Thank you for doing this.

- Good to see you.

JOEL: Wait, what am I feeling on the back of this shirt?

- Oh!

JOEL: What's on the back of this?

What is this?

What is this say?

- This is who I am now.

JOEL: "World's Best 'Bub-e'?"

- No, "bu-bee!"

JOEL: "Bu-bee"!

Bubbe, excuse me, excuse me.

I'm a good Jewish boy, don't you know that?

- No, you're not!

You've got to check your... Ancestry.

JOEL: Wait, so you're a grandma now?

- I'm a grandma and I have another one coming in... JOEL: You're a hot grandma.

I'm into this.

(laughs) She's a good-looking grandma.

I'm a hot bubbe.

JOEL: Yes!

But, it's... ...it's hot in here.

JOEL: Yeah, take it off.

Okay, take it off.

- We're going to cook something and I don't want to get my jacket... JOEL: Yeah, so, wait, you have, you have... - Why am I talking like... JOEL: Because you're in front of me.

- ...Marilyn Monroe?

(Joel laughs) I'm channeling her.

JOEL: I love it.

- So, how are you doing here?

JOEL: I'm doing amazing.

Usually it's the other way around, actually.

- Yes, this is first time.

JOEL: Kathie, she was my very first time on the "Today Show" was with you.

- You were a virgin.

JOEL: I was a virgin.

It was amazing.

And there's been countless with me, you and Hoda.

- Yes.

JOEL: Which you call "Hodie," which is so cute.

- "Hoda-mama" now.

JOEL: And literally there's been disasters on live TV with me and Kathie.

I mean, no joke, Hoda one time... - But, it makes for great TV.

It really... which you always have done.

That's why I feel like you're perfect for the family episode because you're part of all of our families.

You know, I, um, I, I take nothing for granted.

Everything in our life is changing constantly, right?

JOEL: Yes.

- Oh, hi, sweetheart.

How are you?

You're going to like what we're going to make.

JOEL: Oh, you're totally... - Anyway, the one thing that doesn't change is God's love for us.

JOEL: Absolutely.

- So, I celebrate.

I just celebrate everything He gives me.

(cheers and applause) JOEL: Well, our love for you has not changed.

Now, I know cooking is not necessarily, like, your thing, but once a year it is, right?

- Well... yes, once a year.

JOEL: So, what is that, when is that?

- That's Thanksgiving.

JOEL: Okay, okay.

- Yeah.

Because of my mom, who could not boil water when she met my daddy at 19 and married him, turned into one of those people that just can go in the refrigerator and say, "Oh, yeah, so we got that."

(sniffs) She'd sniff it to see if it's still good.

And she'd make something that was unbelievably delicious.

JOEL: Some people have that.

- She had it.

JOEL: Even as a chef, I don't think I have it.

My mom has that, but, I know what you mean.

Karen... JOEL: How did you... - Yes.

JOEL: Damn, you're good.

Yeah, that was impressive.

I know that you always try and get something on the table and this is your dish, right?

- Well, it's interesting.

I was married briefly to a Seattle guy.

JOEL: No way.

- And I loved his mother and father, they were wonderful-- that marriage did not work out.

But, the one great thing I got out of it was this recipe we're going to make for you today.

JOEL: That's enough, that's enough.

That's enough.

(cheers and applause) So, for our next bite, we're going to make Kathie Lee's sweet potato souffle.

So, let's get into this.

- Yeah.

JOEL: So, what's step one?

We've got some sweet potatoes here.

- You get your sweet potatoes.

Some people call them yams.

JOEL: Yeah.

- Why would you call them yams if you can call them sweet potatoes?

JOEL: You think yams don't sound as appetizing?

- Not to me.

JOEL: Okay, sure.

- ♪ I yam what I yam ♪ That's, that's Popeye.

(laughing) And this is-- JOEL: I die for her, I die.

I die, all right.

- Did you like yams or sweet potatoes?

Huh?

JOEL: Ish.

- Some are good.

- Some are good.

- Sometimes, yeah.

It depends who makes them.

- Well, you know what?

He's enlightened.

(laughter) JOEL: Put all the sweet potatoes in the mixer.

- Yes.

JOEL: And then, we just kind of like... - Oh, I put a splash.

You don't want this to taste fruity.

JOEL: Okay.

- A little... of orange juice.

JOEL: Really?

- Just a splash of orange juice.

Just enough to make it... give it a little tang.

It gives it a little, okay, all right.

- Uh-huh.

JOEL: This is so trippy having you cook and me on the host side of things.

This is so tripping me out, I can't even handle it.

- Is it surreal?

JOEL: I love it, that smells amazing.

- But you're going at a different... See, I put the eggs in.

JOEL: Yeah, so what do you do?

- I put everything in at the same time.

JOEL: Oh, okay, good.

- Yeah, let's do-- JOEL: Let's do that.

- I hear you're a great egg... JOEL: Cracker?

- Cracker.

Easily.

So, I always crack in a separate bowl.

That's huge, because if you crack right in there-- - It goes right in.

JOEL: And it's a bad egg.

You know, it could mess up the whole thing.

By the way... - Okay, so, you don't do the fancy thing that, boom, and it pops out.

JOEL: I didn't know you want-- Of course, I could do the fancy thing, I could do it backwards if you want.

All right, so those are in.

And what else goes in?

- Yeah.

The butter we save for later.

JOEL: A little bit of spice?

- No, that-- well, you could, what the heck.

This is cinnamon.

JOEL: Cinnamon?

- Cinnamon.

Where's the vanilla?

It has vanilla with it, too.

JOEL: There is vanilla somewhere.

- Yeah, okay.

JOEL: There's a little vanilla right here.

- Okay, so... JOEL: A dash of that?

- Yeah.

JOEL: So you kind of want to make this sweet.

This is like, it's not dessert-y.

- No, I'm not a sweet person.

I'm a nice person, but I'm not sweet.

I like tangy and I like a little salty.

JOEL: Okay.

- So, that's all the main stuff.

JOEL: And then a little salt.

We haven't done salt yet.

- Yeah, just a... JOEL: Like that.

- A pinch.

JOEL: Then down, and then we just mash it up.

This is really a great trick, you guys at home, when you're making mashed potatoes or anything like that, use your stand mixer.

You don't have to mash it, it will do it for you.

This is the paddle attachment.

- Yeah, yeah.

JOEL: All right, so I'm going to give you this bowl.

Now, I was talking earlier in the show about like, we have a lot of picky eaters.

Are your kids and family like that?

- Everybody is glucose intolerant.

I mean, I mean, enough.

Then go to somebody else's house.

I'm sorry.

(laughter) This is what I made, if you don't like it, stop at Arby's before you get there and get what you want.

I'm going to make you a dinner... JOEL: Kathie Lee's kitchen is closed if you, yeah, I love it.

(laughter and applause) - I'm going to make you... JOEL: I die, I love it.

- It's not that I don't have, you know, empathy, but not today.

(laughter) JOEL: The one day she's cooking, there is no empathy, people.

There is no empathy.

- They know what they're getting when they get to me.

JOEL: All right, so you kind of slop all that in there.

- I slop it, I like sloppy.

JOEL: I love it.

All right, so you do that.

- I like my food like my men.

(laughter) JOEL: Ah.

We'd get along well.

We'd get along well.

- All right, so, you just, whatever you making... You're making... JOEL: Yeah.

That's great.

- Usually I, I overcook, not, not the actual food.

JOEL: What do you mean?

- I make way more than we need.

Just... first of all, I think that at Thanksgiving we should be so unbelievably grateful.

My daddy always brought somebody home.

Stranger, a complete stranger.

JOEL: No way.

- My mom knew, we'd set a place at the table for whoever daddy might bring home.

Because he worked up until the time we would have dinner.

He would see people on the side of the road, or broken down or alone.

JOEL: No way.

- And he would, because he was the most loving, godly man, he'd say, "Do you need a place to go?"

You grow up watching your parents model that kind of love and that kind of service to their fellow man and woman.

And it's a, it's a beautiful thing.

JOEL: I'll take this.

- Okay.

- This is enough.

JOEL: So first of all, that's amazing.

- Want to eat the spoon?

(laughter) You don't, you-- JOEL: No, I will lick it.

I will lick it all day.

- Like, eat it eat it, like actually eat... - No, no.

JOEL: So, we top this with pecans, yeah?

- You can make it with walnuts, you can make it with anything.

JOEL: Yeah, yeah.

- This is what we make it with.

JOEL: By the way, I think a lot of people at home would think like a souffle is like that dessert thing.

This is not a dessert thing.

- No, this is so...

So, anyway-- JOEL: You of go around, yeah.

- You make a pattern and you keep going until... JOEL: Yeah.

- And that, don't be sloppy.

JOEL: No, no, no, no.

Brown sugar, yeah?

Yeah, so, this is-- - Brown sure, just cover-- JOEL: All of this?

- All of it.

JOEL: Okay - All of it, all of it.

JOEL: Oh, I love the way... - It's Thanksgiving.

We're not counting calories today.

JOEL: I love your style, girl.

- Mm-hmm.

JOEL: All right, and then?

- Just mix it, mix it nice and flat.

You've got the whole thing done.

JOEL: Yeah.

- And then, you take butter.

JOEL: I'm into this, I'm really into this.

- And you just spread it.

I usually use a ton more butter than this.

JOEL: Yes, yes.

- Uh-huh.

And then, you bake it.

JOEL: We'll go more.

You want to go more?

- You go it!

JOEL: Drown it?

All of it?

(cheers and applause) All right.

How could this not be good?

All right, so let me show you what this, tell me if this looks right.

- It's in that little oven thing, it's over here now.

JOEL: Oh, it's in the oven!

You already put it in here.

I love it.

I actually do love a little tabletop oven like this, especially around the holidays, because usually you have no oven space.

So, it's nice to kind of have an extra one.

- Show them what you did with it though, you made it so pretty.

JOEL: Check this out.

- Yeah.

(audience says "ooh") JOEL: He's in, he's in.

(cheers and applause) This looks incredible.

- It's so delicious.

JOEL: Can I try?

You want to try?

- Yeah, no, I know what it tastes like.

I want to see you.

JOEL: I'll give it a try.

Do you do this with a spoon or a fork?

- I do it with a fork.

JOEL: Okay, well, it's happening with a spoon.

Oh, my gosh.

- It's unbelievable.

JOEL: That is delicious.

- It really is, because it's not too, it's not too sweet.

- It's light.

JOEL: You think it's going to be sweet and dessert-y.

Not at all.

- Yeah.

JOEL: I would eat this, and it'll actually complement the turkey.

- This complements the turkey and the stuffing that my mother always made, the sausage and sage.

- Stop it.

JOEL: So good.

- Stop it, Joel!

JOEL: So good!

I'm putting it down, give it up for that.

(cheers and applause) Now, I want to make sure.

You've written how many books now?

- I've lost track, truly.

I think it's 28.

JOEL: 28 books?

I don't think I've ever read 28 books.

That's insane.

- Yeah.

I didn't say I read 'em, I said I wrote 'em.

(Joel laughs) I wrote a movie called "The Way," and this is the companion book to the movie.

It tells the story of the Bible from creation, all the way to when Jesus said, "Get in the boat and go to the other side."

That's the companion book.

JOEL: That's really, really cool.

So we can find that on your website.

- Yup.

JOEL: I love that.

All right, so real quick.

Always, always here on Homemade, we like to just take a, take a minute, and ask a couple of questions.

JOEL: Are you ready for this?

- Uh-oh.

JOEL: I don't know where it's going to go.

All right, you ready?

- Yes.

JOEL: Okay, first, weirdest thing you've ever eaten in your life?

(laughter) - Weirdest thing, I would say, I was doing a series with David Frost.

Remember him?

Guinness Book of World Records.

JOEL: yeah.

And there was a man named Monsieur Mangetout, And it was in... which means "man who eats a lot."

And he was like about this tall, but he ate, like, jet planes and stuff like that.

He had a double lining in his stomach.

JOEL: Wait, he ate the plane?

Like the... - He ate a plane.

JOEL: Okay, all right.

- I, I don't think you should judge.

JOEL: Okay, I'm not, I'm not, I'm not.

Did you take a bite... - Okay, so anyway, on this particular day, we're in France and the man was trying to break the Guinness World's record for the most snails, escargot.

JOEL: Oh yeah.

- I mean, talk about butter.

I mean, the man was completely... he was in a vat of butter, with snail juice all over him.

I had to try one, you know.

JOEL: Nothing says I want to try something like being doused in snail juice.

Yeah, that is amazing.

- I have lived a very interesting life.

JOEL: We know.

We know.

All right, next up.

You ready?

Close your eyes for a sec.

- Uh-huh, uh-huh.

JOEL: Best meal of your life?

- Mmm.

- My mother's Thanksgiving dinner, to this day-- I... yeah.

(clapping) JOEL: That's home.

- That's home.

JOEL: That's just home.

- That's, that's home and that's where I live, right there.

Uh-huh, yeah.

JOEL: Did Frank ever cook with you?

- Actually, Frank was not a great cook.

He was a great griller.

JOEL: Really?

- Yeah.

JOEL: Like a lot of us guys.

We love to be outside.

- Yeah, he'd get all the stuff and he's like, "Yes, right, I'm a Giant."

He'd go out there and... JOEL: We feel good out there.

We feel good.

- But he could make a beautiful salmon on the grill.

Or he, he... yeah.

JOEL: Some people have it.

- Yeah.

JOEL: All right, last question.

- Mmm.

JOEL: Is a hot dog a sandwich?

- Yes.

JOEL: Wait, you answered that way too fast.

(laughter) - It's got bread on it.

You put mustard on it.

How's it different from a turkey sandwich?

JOEL: I'm in, I'm in, I'm in.

(cheers and applause) All right, I'm going to switch with you over here.

I love it.

Well, we like to... - What do you call it?

- I call it a hot dog.

(laughter) JOEL: We don't argue with kids on this show, Kathie Lee.

I love it.

We don't argue with kids.

We like to end every episode of Homemade Live with just a little bit of a toast.

Are you a sangria lover?

- It depends.

JOEL: Okay.

JOEL: Well, let's see if we can get into it.

- Yeah, yeah, I wish we'd started this way.

(laughter) JOEL: Well, this is really easy.

- It's your show, so I, I... JOEL: Thank you.

JOEL: Okay, here's a little white wine.

- No, it's Ries... it's Riesling.

JOEL: Oh, yeah, well, you don't have to use Riesling.

Anything dry, pour it right in here.

She puts in tight in the glass, yeah, yeah, yeah.

- Old habits die hard.

The whole bottle?

JOEL: The whole bottle.

- Okay, okay.

JOEL: And I do like a little zero calorie sugar substitute.

This is nice because it just kind of brightens the whole thing.

You could just go with a teaspoon of this, - Okay.

JOEL: Otherwise it's so much sugar.

So this is... - Yeah, we don't-- yeah.

JOEL: Just a little bit.

And then you just load it up with flavor.

So, you can put cucumber.

You want to do this for me?

- Yeah, sure, sure.

JOEL: Isn't this beautiful?

I think this is really nice.

- I think we're extremely compatible.

We haven't had a fight yet.

(laughs) JOEL: I love it.

So, I'm going to put some strawberries and then you just kind of... - But you're going to put that part of it in?

JOEL: Yeah, gonna stick it all in there.

- No.

JOEL: No, you're not into that?

- That thing?

JOEL: Yes.

- No.

JOEL: I'm a scrappy guy.

- I'm sloppy, but I'm not gross.

JOEL: I love it.

And then... - Lots of lemon and lime.

JOEL: Lots of lemon.

And then you just kind of stir it up.

- Yeah.

JOEL: You really want to mash it.

And then the longer you can let this sit, the better.

- I call it fermenting.

JOEL: Okay, fair, yeah.

And then, you pour this in.

- Well, he didn't wait long.

(laughter) JOEL: I love it.

Kathie Lee, I'm so grateful that you did the family episode because, again, you feel like family.

Doesn't she feel like family?

- Thank you, everybody.

I feel like... JOEL: You're a gem.

You're amazing.

Cheers to Kathie Lee.

Cheers to you guys.

My own family sitting right here, my wife.

Cheers to you guys at home.

Thanks for tuning in.

See you next time.

- God bless you all.

Shalom, shalom.

(cheers and applause) JOEL: You are the best.

- Oh honey, thank you.

(cheers and applause) JOEL: I love you, I love you.

Oh, my God.

- (laughs) JOEL: Oh, my God.

- See if you like this.

JOEL: Yeah, it'll be too sweet.

- Mama likes it.

JOEL: Yeah, I know.

♪ ♪ Oh, my God.

- Give it to the kid.

No, I'm kidding, I'm kidding.

JOEL: Kathie Lee, guys.

(cheers and applause) ♪ ♪ ♪ ♪ - Hi, Joel.

I'm Kara and this is Winnie, and we live in Brooklyn.

What we love to make in our family is hot chocolate.

So for the kids, we like to do a little hot chocolate bar, but I'll show you how we make it.

Ready?

Just hot milk, put in some chocolate.

There you go.

Let's sit for a second.

Whisk it up.

All right, it gets a little thicker, like that.

We use a little agave or maple syrup just to make it a little sweeter.

We put on some marshmallows, a little shaved chocolate.

Wiley loves hot chocolate too, right?

Even our neighbors like to come over for hot chocolate.

♪ ♪ Our family loves hot chocolate, and our friends.

Thanks, Joel.

♪ ♪ JOEL: To check out all the recipes we made today and more, visit us at homemade.live.

You'll find our free cooking class schedule where you can cook with me, live in real time.

I'll see you in the kitchen.

- Funding for Homemade Live is made possible by: - The American Diabetes Association has been here for more than 80 years.

- But we don't want to exist.

- We don't want diabetes to overtake us.

- To rob us.

- To break us.

- So we're standing tall.

- Rallying for affordable care.

- Lifting up people in need.

- And seeking a cure through research.

- So we can help end diabetes for good.

- Someday you won't need us.

- Until then... ALL: We fight.

♪ ♪ - Kalorik VIVID air fryer, proud sponsor of Homemade Live.

Full color screen, 12 food categories, 202 presets, four languages.

♪ ♪ JOEL: Kathie Lee, guys.

(cheers and applause) ♪ ♪ ♪ ♪ Awesome.

You guys rock!

♪ ♪