Summary: Chef's Tom Douglas and Thierry Rautureau along with Katie-O discuss how to make caramel. Guest author, Ernesto G Pino shares his book "Cocino Con Mama". An Olympic themed Ordinary to Extraordinary, with borscht, caviar and vodka. Julien Perry, food editor for Seattle Magazine questions if food critics need to be anonymous any longer. Katie O shares her trip to Austin and recent engagement. Jamie Pehar stops by to talk about the Seattle Food and Wine Experience, coming to Seattle Center February 23rd.
