Cooking

A Chincoteague cookbook from the 1970s is being reprinted as part of the Museum of Chincoteague Island’s Heritage Days 2021 celebration. "Tide and Thyme" food blogger, Laura Davis makes one of her favorite recipes from "Native Seafood Cookery."

WBOC Sports Director Zach Parnes stops by to make a light dish that will hit you just right during this warmer weather - Corn & Black Bean Salad.

WBOC Sports Director Zach Parnes stops by to make a light dish that will hit you just right during this warmer weather - Corn & Black Bean Salad.

Pâte À choux is on the menu today. Better known as cream puffs, Chef Phil Cropper from Worcester Technical High School shows us how to put together this delicious dessert.

We get a little crabby. Our friends at Squeaky’s Cafe in Princess Anne show us how to make a jumbo lump crabcake.

We get a little crabby. Our friends at Squeaky’s Cafe in Princess Anne show us how to make a jumbo lump crabcake.

Katie stops by Flannery's Bayou in Fruitland Where Chef Stewart shows us how to make his incredible Shrimp and Andouille Pasta

Katie stops by Flannery's Bayou in Fruitland Where Chef Stewart shows us how to make his incredible Shrimp and Andouille Pasta

Registered Dietician, Alyson Hickman shows off a recipe for Shrimp Scampi and one for for Black Bean Brownies. They are Valentine’s Day treats that are a healthier option.

Registered Dietician, Alyson Hickman shows off a recipe for Shrimp Scampi and one for for Black Bean Brownies. They are Valentine’s Day treats that are a healthier option.

Chef Gretchen Hanson shows us how to eat healthy on a budget. She also talks about resources for those dealing with food insecurity.

Chef Gretchen Hanson shows us how to eat healthy on a budget. She also talks about resources for those dealing with food insecurity.

Sharliena Berry-Jenkins of Karmic Creations Catering shows us how to make Taco Grilled Cheese and Queso Tomato Soup.

Sharliena Berry-Jenkins of Karmic Creations Catering shows us how to make Taco Grilled Cheese and Queso Tomato Soup.

We visit From Scratch Restaurant in Crisfield to see how they put together their popular “Do Nothing Cake.”

We visit From Scratch Restaurant in Crisfield to see how they put together their popular “Do Nothing Cake.”

Mia Rembold of Seaford joins us with another yummy recipe. She’s making Honey Cakes.

Mia Rembold of Seaford joins us with another yummy recipe. She’s making Honey Cakes.

We connect with our friends at Bethany Blues as they whip up Smoked Short Rib Beef Stew.

Summer Widmyer with the Worcester County Health Department shows us how to put together a tasty and healthy Chicken Pot Pie.

Summer Widmyer with the Worcester County Health Department shows us how to put together a tasty and healthy Chicken Pot Pie.

We’re showing you how to make scones today with Tide and Thyme Food Blogger, Laura Davis.

We’re showing you how to make scones today with Tide and Thyme Food Blogger, Laura Davis.

This first week of the new year, we're helping you change up the game when it comes to leftovers. Denise Clemons, author of "A Culinary History of Southern Delaware" shows us how to put together Turkey Tetrazzini.

This first week of the new year, we're helping you change up the game when it comes to leftovers. Denise Clemons, author of "A Culinary History of Southern Delaware" shows us how to put together Turkey Tetrazzini.

As we inch closer to Thanksgiving, I can almost taste the goodness that is pie. But what about a famous Rockawalkin pie? While, COVID-19 has canceled a lot this year, it hasn't kept the pies from baking at the Annual Rockawalkin Thanksgiving Pie Bake. "Pie Guys" Chris Pali and Tom Field give us all the details.

She wow'd us with her apple pie cupcakes and now she's back. Mia Rembold of Seaford helps us sweeten up this Election Day with her recipe for Red, White and Blue Cheesecake Bites

She wow'd us with her apple pie cupcakes and now she's back. Mia Rembold of Seaford helps us sweeten up this Election Day with her recipe for Red, White and Blue Cheesecake Bites

Chef Jesus Valentino Giordany from Benevenuto Restaurant in Milford is here. He’s making Shrimp and Crab Stuffed Portobello.

Chef Jesus Valentino Giordany from Benevenuto Restaurant in Milford is here. He’s making Shrimp and Crab Stuffed Portobello.

Nutrition Educator Kelly Williams is here to show us how to make Stuffed Pepper Jack-O-Lanterns that are sure to satisfy your Halloween hunger. Check out the recipe on www.delmarvalife.com, just click on What's Happening Today. 

Nutrition Educator Kelly Williams is here to show us how to make Stuffed Pepper Jack-O-Lanterns that are sure to satisfy your Halloween hunger. Check out the recipe on www.delmarvalife.com, just click on What's Happening Today. 

We’re making food with fall flair. Chef Hari Cameron is leading the charge as he show us his take on rice, grits and fall mushrooms.

We’re making food with fall flair. Chef Hari Cameron is leading the charge as he show us his take on rice, grits and fall mushrooms.

Fall is here. Which means football is back. And what does football being back mean? Flavorful food! We have a recipe that is perfect for gameday. We’re getting the snacks and all the football facts from WBOC Sports Director, Zach Parnes. He’s in the kitchen making Turkey Siracha Meatballs.

When you think about comfort food you’re probably also thinking, not-so-healthy food. Well, not anymore. The Worcester County Health Department has a new cooking series, “What’s Cooking in Worcester”, featuring healthy versions of some our favorite comfort foods. Today, we’re making cheesy cauliflower nachos.

Just yesterday, we learned how to make Cucumber Ranch Bites in the Mr. Food Test Kitchen. Today, we have another recipe using cucumbers and delicious tomatoes. There’s nothing better than fresh, local produce. Chef Stewart Davis of Flannery’s Bayou and Bbq is here to show us how to make New Orleans Dirty Rice.

Just yesterday, we learned how to make Cucumber Ranch Bites in the Mr. Food Test Kitchen. Today, we have another recipe using cucumbers and delicious tomatoes. There’s nothing better than fresh, local produce. Chef Stewart Davis of Flannery’s Bayou and Bbq is here to show us how to make New Orleans Dirty Rice.

When someone says vegan food, it can be a little off putting. How can it be good? Well, good news, you won’t have to question vegan food when Owner of Core Love Yoga and Fitness and Vegan, Kelcie Mahr, comes on the show. Everything she makes is absolutely delicious. Today will be no different. She’s making Vegan Tofu Scramble

Salad just screams summer and as we enter into one of the hottest days of the year, what’s more perfect than a salad to go with your meal? Fresh produce is blooming and there’s not better time to hit your local farmer’s market. Today, Agricultural Specialist with the Eastern Shore Land Conservancy, Carol Bean, is showing us how to make a sausage, pepper, and heirloom tomato salad.