You’ve gotta treat your meat right. Be a part of a Texas-sized hands-on grilling demo, as grilling guru Tim Love walks you through how to master the grill. From choosing the right wood, to building the fire, to seasoning your steak and drinking ice-cold white wine, Love will show you how to take your grilling to the next level.

Cookbook author and one of Bravo’s Top Chef judges, Gail Simmons prepares dishes and drinks inspired from her experiences on the range with Bravo’s Top Chef Texas—all reinterpreted for the home cook.

The Modern Mixologist Tony Abou-Ganim gives the rundown on everything that the aspiring home bartender needs to start slinging cocktails like a pro, from shaking vs. stirring to spirits and mixers.

Iron Chef Masaharu Morimoto points his expert blade at an ancient Japanese culinary art-form, masterfully butchering a whole fish and demonstrating techniques for making sushi, sashimi and daikon pasta.

Culinary pioneer Jonathan Waxman gets down and dirty with a few guilty pleasure recipes showing that junk food doesn’t have to taste like its namesake. Come by to see why Jonathan is considered by his peers the Obi-Wan Kenobi of the culinary world.

Whether you’re just getting into grapes or have been honing your palate for years, the world of wine doesn’t have to be intimidating. Leave the snobbery at the door for an hour with Ray Isle, FOOD & WINE Magazine Executive Wine Editor as he covers the basics.

Join Anthony Giglio as he explains some important facts about wine temperature that might be depriving you and your guests from the perfect sip.

Austin’s own James Beard Foundation Award-winning chef Tyson Cole guides an interactive demo on how to prep and fillet fish to make sushi rolls and explains ideas for artfully presenting your creation.

To say that Chef and Top Chef Masters contestant Tony Mantuano is passionate about pasta may be an understatement. Tony is known for the pasta he and his team create daily at Chicago’s Spiaggia and Cafe Spiaggia. During the demo, Tony will educate guests on his techniques for creating pasta from scratch, teaching his way for making stracci with seasonal vegetables, as well as on how to source and use the best dried pastas that are imported from Italy. The possibilities with pastas are endless, and under Tony’s masterful direction, you’ll discover that this is just the beginning.

Those endless wine aisles might be daunting, but there are some great sips hiding in there that won’t break the bank. Sommelier superman Josh Wesson will share suggestions for getting the best bottle for your buck.

Chef Marcus Samuelsson, winner of Bravo’s Top Chef Masters season two, demonstrates his rich cultural heritage with two wildly different takes on chicken, cooking up Fried Yardbird from his famed NYC restaurant, Red Rooster Harlem, and Doro Wett, a traditional Ethiopian stew.

Join award-winning author and grilling & barbecue expert Elizabeth Karmel as she uses a stove top smoker to demonstrate how to make magic happen with wood chips and fire.

Renowned wine speaker, author, and PBS TV personality Mark Oldman is here to help you “think pink”, revealing why rosé is one of the hottest wine types on the market right now. In his charismatic, savvy style, Mark will introduce six irresistible pink picks from around the world and explain how best to pair them with food.

Get a crash course on what to look for and how to pair these delicious varieties from Wine Wise Guy Anthony Giglio.

James Beard Foundation Award-winning chef Michelle Bernstein shows how easy it is to add new and exciting flavors to simple recipes with twists on classic cookery from kimchee mac n’ cheese to chili fried chicken.

Take a tour through Italy’s lesser-known, but incredibly fascinating, wine regions with FOOD & WINE Magazine Executive Wine Editor Ray Isle. Discover new regions and exciting varietals outside of Tuscany and Piedmont, Italy’s usual wine suspects.

Food adventurer extraordinaire and host of the Travel Channel’s Bizarre Foods Andrew Zimmern presents some of his favorite recipes from the best markets and most famous hawker stalls around the world: Baja Seafood Shellfish Coctel with hot chile fire water; New Lane Chinese-Style One Pot Sticky Chicken; Grilled Bolivian Ox Heart Anticucho with spicy peanut-garlic sauce; and Moroccan Goat Liver and Kidney Kebabs with Lemon and Herb Oil.

Fact: almost everything is better with chocolate. Chef David Bull, James Beard Foundation Nominee explains how to harness the flavor of the cocoa bean to add an extra dimension to everyday dishes.

Join renowned wine personality Mark Oldman as he introduces intriguing, affording alternatives to champagne. Drawing from regions around the world, Mark will prove that bubbly is one of the most food-friendly wine types and cover ingenious strategies for selecting, serving and savoring this celebratory elixir.

Salt makes a perfect partner when it comes to tequilas and mescals. Get a taste of the possibilities when cocktail kings Jim Meehan and Nate Wales demonstrate how high-end highland and lowland varieties of these spirits pair beautifully with salt and how flavored salt rims can add new dimensions to these treasured Mexican exports.

Get fired up as meat master Tim Love shows how to wow a crowd with a grill. Whether you’re partying in the stadium parking lot or enjoying the game from the comfort of your couch, Love will demo a variety of grill-friendly dishes that will make you the game day star.

Save the environment one meal at a time! James Beard Foundation Award-winning chef Marcus Samuelsson explains the importance of sustainability in the kitchen using quality ingredients from responsible sources.

Should you pair that delicious wedge of cheese with some wine or a big, delicious beer? Josh Wesson—one of the nation’s leading authorities on pairing—will steer you right.

Food adventurer extraordinaire and host of the Travel Channel’s Bizarre Foods Andrew Zimmern presents some of his favorite recipes from the best markets and most famous hawker stalls around the world: Baja Seafood Shellfish Coctel with hot chile fire water; New Lane Chinese-Style One Pot Sticky Chicken; Grilled Bolivian Ox Heart Anticucho with spicy peanut-garlic sauce; and Moroccan Goat Liver and Kidney Kebabs with Lemon and Herb Oil.

Momofuku Milk Bar’s Christina Tosi demonstrates some delicious new takes on an old morning staple that are sure to help you rise and shine. From cereal milk White Russians to cornflake chocolate chip marshmallow cookies dunked in cereal milk, it’s a whole new day!

Get in the know about Lone Star State vino when Texas wine expert and author Russ Kane leads a tasting with Austin’s own Master Sommeliers Craig Collins and Devon Broglie, Ray Isle of FOOD & WINE Magazine and Sommelier June Rodil. Will Texas wines always be a cottage industry or is there potential to become a major player in the world’s wine trade? Hear the latest from the grapevine, taste these experts’ favorite Texas wines and learn why choosing local is the way forward for this great state.

Get back in the saddle with Virtuoso mixologist Jim Meehan as he concocts tasty cocktails perfect for pepping you up post-party.

Something fishy is definitely going on as culinary icon and Bravo’s Top Chefs Masters contestant Jonathan Waxman lures in folks to show off great American regional seafood recipes.

Same grape, different passport stamps. Wine expert Anthony Giglio explains the story behind these two popular varieties of wine.

Iron Chef Masaharu Morimoto points his expert blade at an ancient Japanese culinary art-form, masterfully butchering a whole fish and demonstrating techniques for making sushi, sashimi and daikon pasta.

These small, savory Spanish dishes come in many flavors and varieties. Join award-winning chef Michelle Bernstein as she explains and demonstrates recipes for both traditional—and not-so-traditional—tapas.

Enjoy pours from some of the world’s finest wineries as FOOD & WINE Magazine Executive Wine Editor, Ray Isle, shows off some of the best wines from FOOD & WINE’s 2012 Wine Guide.

Have you ever really tasted vodka? The Modern Mixologist Tony Abou-Ganim explains what to look for in this deceptively complex liquor cabinet staple.