Chef Daniel Boulud creates tarragon chicken with rice pilaf and yellow wax beans; Chinese five spice split chicken with charred chile-tomato salsa and steamed buns.

Italian chef Lidia Bastianich prepares calamari alla griglia with head-on shrimp, salsa verde and grilled bread; blue ginger crispy calamari with Thai-lime dipping sauce.

Jacques Pépin prepares chicken livers with mushroom port cranberry sauce, olive oil small potatoes and chocolate souffle; hot chicken liver mousse with bacon-thyme sauce.

Tiffani Faison prepares a Vietnamese dish called pad gra pow; meatloaf sliders with sambal-bell pepper chutney; caipirinha.

Indian chef Madhur Jaffrey makes potatoes in a Marwari-style with griddle bread; Japanese chicken curry with caramelized onions and cauliflower.

Rick Bayless prepares green chili adobo tacos that include roasted chayote with herbs and goat cheese and shrimp skillet tacos; surf-n-turf moo shu wraps.