JOEL: Coming up today on Homemade Live!...

You've heard of Sleepless in Seattle?

You should never be snackless in Seattle.

Poached egg over that and my knees are just gonna buckle.

Today we're celebrating some of the flavors from my hometown of Seattle, Washington.

I will put that under my pillow and sleep like a god.

Former Seattle Seahawk Sidney Rice stops by.

We got a Seahawk in the house!

(cheering, applause) And reveals how he went from pro athlete to pro winemaker.

- A hundred bottles in, we're like, "Let's do it."

(laughter) JOEL: Plus, the perfect Pacific Northwest bite.

I would face-plant into that, yeah.

(laughter) It's all coming up right now on Homemade Live!

- I'll take the rest home.

(laughter) JOEL: 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 recreate them on the spot.

Welcome to Homemade Live!

- 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.

♪ ♪ - Sweet food.

Sweet moments.

Splenda.

(cheers and applause) JOEL: Whoo!

Yes!

Oh, gosh.

Okay.

Okay.

Thank you, thank you, thank you.

Oh, my gosh.

Seattle is in the house.

I love it.

I love it.

What's so cool about this show is we don't shoot in L.A. with those Hollywooders.

We don't need that.

We're not in New York with all the fancy celebs.

Guys, we're in the gorgeous Pacific Northwest.

(cheers and applause) Today's episode... we've all heard of Sleepless in Seattle.

Today, it's snackless in Seattle.

We are celebrating the culture, the food, the people that make up this great city.

And I have to be real.

I didn't always love it here.

But then I left, right, and went to college, traveled the world, and I just got pulled, I just kept getting pulled back to this region.

And what I got pulled back by were the ingredients.

Oh, my gosh, the ingredients here are insane.

Wild mushrooms the size of your noggin.

In the summer, there's berries growing on the freaking side of the road.

We have seafood that will put your eyes in the back of your skull.

I mean, it is so, so good.

I mean, right?

That's why I moved back.

I was 23 years old, and my first business I ever started was a smoked salmon stand.

And I would do these little tartines, open-face sandwiches, and it was delicious.

So for our first bite today we are making a smoked salmon waffle.

(cheers and applause) I don't know about you guys, but I feel like waffles are just, like, the same thing over and over.

It's kind of cool to think of, like, a savory waffle.

So, this waffle starts out really easy.

We've got all-purpose flour.

We're going to add a little bit of salt, a little bit of sugar.

And with just, like, any quick bread recipe, there's kind of two teams.

There's the dry team, and then there's the wet team.

I'm going to add a little bit of baking powder.

Give that a quick whisk.

Really, really easy.

And then the wet team; it's kind of like two families, and then their baby is the waffle.

Does that make sense?

It's a little creepy, but here we go.

Always crack in a separate bowl.

That way it doesn't ruin whatever you're cracking.

It's kind of like an insurance bowl.

So I'm going to crack one.

Okay, that one's good.

That goes in.

I'll do one more.

Easy peasy.

That goes in.

And then some melted butter.

So I'm going to whisk that up.

Now I'm going to throw an ingredient in here that I think it's going to be the next big ingredient.

It is awesome.

Sorghum.

It's kind of whole grain, really good for you, gluten-free.

You cook it, it's got these little pearls like this.

And when we tested this recipe, we wanted to put something that's got a little bite into it, a little bounce, and not just have, like, a normal waffle.

So what you do here is you kind of grab the wet family, add it to the dry family.

And you kind of whisk that up and get that going.

And by the way, when you whisk this, you want to get all the lumps out.

Everyone does.

Keep it lumpy.

Repeat that back.

Keep it lumpy.

ALL: Keep it lumpy.

JOEL: That's the only time you can say that and it be okay.

All right?

Keep it lumpy.

All right, and kind of when it starts to look like cottage cheese-- I hate saying that.

Like, cottage cheese, ricotta, I don't know.

But when it looks a little lumpy, that's when I just want you to stop.

When you overmix it, it makes for a tough waffle.

But when you kind of keep it at that stage, it will keep it nice and supple.

And then we're going to go in with the sorghum, which is crazy.

So we're going to go right in.

You could put in rice or farro or things like that, but we just found sorghum works so good.

If you just see, we just kind of work that in.

I mean, it's so delicious.

It's not your everyday waffle, which is what I love.

Beautiful.

We've been, like, waffling everything in our house.

I've got two kids under four, and they've just discovered food coloring.

(laughter) Huge mistake.

Every waffle comes out looking like roadkill.

Like, I don't know what they're sticking in there.

But anyway, so you could use a scoop.

You can kind of just eye it.

But we're just kind of pouring this in.

This already smells and looks incredible.

Awesome.

Oh, my gosh.

All right, we'll let those cook for a couple minutes.

They just come out looking like this.

All right?

Really simple.

This would be, like, a great little app.

I mean, two of those for breakfast.

But don't just think breakfast for this.

I think this is really rad as a lunch.

I think this is a great entrée, to be honest.

All right, so we've got mascarpone cheese.

It's kind of like fancy cream cheese.

It's a little more tangy.

It's got a little bit more kind of heft to it.

And I'm just going to zest my lemon.

If this is really tough for you, you can kind of turn it upside down, and almost like an eraser, look where you're going.

A lot of people prefer this so you can really see where the yellow part is.

Are you guys getting a little hungry?

AUDIENCE: Yes.

Like, smell this.

How good does that smell?

- So good.

JOEL: Like, I will put that under my pillow and sleep like a god.

That is so delicious.

So that goes in.

Lemon, always roll on your lemon.

It just gets the juices flowing.

Again, only say that in the kitchen.

And then, here we go.

I'm going to go with about half, go with a little bit of salt.

And then we just kind of mix this up.

Just the easiest little schmear.

It doesn't need to be herby.

We're going to add herbs later.

This looks great.

We've got these really different sorghum waffles.

And those two are great, but this is all about the smoked salmon, right?

This is all about the smoked salmon.

And you really want good stuff, and we're in Seattle, so we only go to the best place in the world for smoked salmon.

That's Pike Place Market and a place called Pure Food Fish.

So this is Tyler.

What's up, buddy?

- How are you doing?

JOEL: Thank you for being here.

- Of course.

Thanks for having me.

JOEL: I see Tyler all the time.

Tyler, you work at Pure Food.

- Mm-hmm.

JOEL: How long have you guys been around?

- Well, established over 100 years ago in 1911 by the current owner's great-grandfather Jack Amon.

Then went to his son Sol, and now currently Carlee and Isaac are fourth generation owners.

- Wow.

JOEL: Over 100 years old.

And like, you go there, and it's just, like, cascades of seafood.

I mean, your scallops are the size of my thighs.

They're huge.

- Oh yeah, they are big.

They are big, yeah.

JOEL: Where do you get this?

Where do you find this?

- I mean, honestly, we try to get everything as close to Seattle as possible, but, you know, we are going to get some stuff out of Alaska.

We're pretty much the closest market to Alaska as well.

JOEL: Yes.

- But everything's mostly local and or Alaskan.

JOEL: And you're not the place where, like, you're hawking the fish?

- No, no, no, no.

JOEL: You treat it like jewelry.

- We don't like to play with your food at Pure Food Fish.

JOEL: Okay, so, for the average person at home, if you're at the grocery store, you're picking out a piece of salmon, what are you looking for?

- The two main things I look for are going to be marbling and shininess, which will indicate fat content and freshness, respectively, there for them.

JOEL: Marbling, like in a steak?

- Exactly.

Yeah.

Yeah, the fat.

JOEL: What?

You can see the fat, like, in there?

- Oh, yeah, and that's how you know you have a really beautiful piece of salmon, the amount of marble in it.

Yeah.

JOEL: I love that.

All right.

I got to get you one of these to shove in your face because you're going to love it.

- Please do.

JOEL: But, Tyler, thank you, and thank you for everything that Pure Food does.

You can check them out online.

They're amazing.

- Thank you.

JOEL: This is the Pure Food smoked salmon.

I mean, it's like sashimi.

It's cured and then smoked at a really, really low temperature.

Some people call it lox.

So here's how I kind of do this.

I grab a little bit of the schmear, and you kind of just want to get a little messy.

Give it a schmear.

Don't sit there and try and cake it.

Just schmear it on.

Right?

We're not going to sit here, Instagram, and... We're not going to do that.

All right?

Just nice, soft, pillowy mascarpone right on top.

These are going to be killer.

So then when you take the salmon, instead of just flopping it on there-- this is important-- you've got to give it a little bit of lift, Right?

Like, kind of tuck it into itself so it kind of comes up.

That's kind of a restauranty trick.

When food comes up at people who are eating it, it just looks more appetizing.

So just kind of give it a little bit of lift.

You don't have to get too over-fancy about this.

That looks great.

And then we've got some fresh herbs.

We've got some dill, we've got some tarragon, we've got some chives.

All the usual suspects.

If you only have one of these, that's cool, too.

Mint would be really good.

So just from up high.

Yeah, you can give me a little "Ooh," give me a little, "Ooh" and "Ah."

I mean, look how insane that looks.

A poached egg over that and my knees are just going to buckle.

Yeah.

Yeah.

And then right over the top of this, I know this is, like, a total zinger, but grab, like, really high-quality maple syrup.

I know this seems like, "What?"

Don't drown it like you would, like, normal waffles, but just a little.

- Wow.

JOEL: Isn't that beautiful?

I mean, I would face plant into that, yeah.

This looks incredible.

So I'm going to give this whole plate to Tyler for one sec.

You get into that, but I also got more.

I got more.

Don't you worry.

I came prepared because my Seattleite family's in the house.

Get up here.

I'll pass this over to you.

Pass it around.

Get messy.

That's what Homemade is all about.

I kind of want one, too, but I honestly just want to stare at Tyler.

(cheers and applause) - Oh, man.

JOEL: Is that good?

- It's everything.

The sweet, the savory.

- All the lemon.

The lemon for sure.

JOEL: So good, right?

It's light.

It's not too heavy.

It kind of tastes dessert-y, but at the same time, it kind of brings that savory notes, which I love.

You guys have now heard my story about how I left Seattle, came back to Seattle.

This is the time when we love to hear your story, so check this out.

(cheers and applause) - Hey, Joel, it's Jackson.

I'm from Seattle, Washington.

Our family loves to cook salmon, and this is how we make it.

We dash some onion powder on, top it off with some cumin, some paprika.

Lather that thing in butter.

Always more the merrier with the garlic.

To top it off, sprinkle some lemon zest.

Set the oven to 400 degrees, about 15 minutes, until it's nice and crispy.

The crispy skin, that's the best part.

I just love it.

It's my favorite.

You're going to love it, too.

(cheers and applause) JOEL: Amazing.

Amazing.

Thank you.

Thank you.

For as cool as Seattle is, there is one major downside-- major, major downside-- which is being a Seattle sports fan.

We have been let down a lot, with the exception of a monster Super Bowl.

In honor of the Seattle episode, in honor of the Super Bowl, I want to invite my next guest, Super Bowl champion of the Seattle Seahawks.

Not only is he incredible on the field, he is now an unbelievable winemaker.

Ladies and gentlemen, Sidney Rice.

(cheers and applause) I mean, we got a Seahawk in the house!

(cheers and applause) Unbelievable.

These are your 12s.

Yeah, these are your 12s.

For those of you who don't know at home, in Seattle, you know, we're called the 12s.

The audience is called the 12s because we're loud as heck.

Speaking of insane, I saw you coming out.

Like, there's some bling going on.

Did you really?

- Just, just a little bit.

JOEL: What?!

- Just a little bit.

JOEL: What?

Did you... - Just a little bit.

JOEL: Is that the actual ring?

- This is the actual ring.

It's my actual ring.

I think you get to wear it today as we cook.

JOEL: No, I am not wearing that.

No, I'm not.

What?

- Let's go.

JOEL: I'm putting it-- Damn, that's heavy.

Wow.

That is... First of all, it doesn't fit on my finger.

I don't know what that says.

I'm a chef.

I got to get in shape, but that is incredible.

- It's all good.

I switch fingers every so often as well.

JOEL: Yeah.

It's going back to you.

I'm not wearing this as I cook.

Are you kidding me?

Get out of here.

Now, okay, so when you found out that you were coming to be a Seahawk, were you pumped?

Like, what was the vibe?

- We always used to have this joke when I was in Minnesota amongst the players on the team.

We would say, "Move to Seattle," because we thought it was the most depressed place you could be.

And then I ended up coming to Seattle and now this is my home.

(audience exclaims) JOEL: So we turned you.

- Yes, for sure.

JOEL: We turned you.

You're telling me that Seattle is like the butting joke of the NFL?

- That's just what we thought at the time but a lot... (audience laughs) ...a lot of those guys haven't been here.

It's an amazing place.

JOEL: So what got you to fall in love with it here?

- Every single opportunity I got to leave during the season, I left.

At some point, I found myself saying, "I want to go back home."

And I wasn't talking about South Carolina.

It ended up being Seattle, so... JOEL: I love it.

We got you!

You're into food.

And so, like, what about Seattle food really got you?

- The freshness of the food.

The seafood.

I love seafood and being able to go down to the market every single day with the fresh foods, absolutely amazing.

We're definitely spoiled here.

JOEL: But you're a wing guy, right?

- 100%.

JOEL: (laughs) You're also like...

I'm calling you the Wing King, but you literally go to these restaurants and you have, like, a special move.

- Every time I go to a restaurant, if there's wings on the menu, I have to try them.

The best part about it is, if I like them, I'll eat those, probably order another one for there, and then I'll take one to go.

(audience laughs) JOEL: Why is his ring not fit on my finger but still on his finger?

I don't get it.

That is a power move to order three orders of wings.

That is crazy.

For our next bite, in honor of Sidney, in honor for his love for Seattle, we're going to be doing Seattle-style teriyaki chicken wings.

(audience applauds) All right, Sidney, you're going to cook along with me.

- I'm going to set this here.

JOEL: Yeah.

Oh.

Yeah, yeah.

I like that.

I like that.

- I don't want to get it dirty.

JOEL: We got the wing.

Are you a flat guy or a drum guy?

- I'm all.

All.

JOEL: (laughs) - I'll eat the whole wing.

JOEL: Non-discriminate.

- The whole wing.

JOEL: I love it.

I love it.

So, we kind of add those in.

The reason we do teriyaki, and Sidney, you know this, the Japanese food here is unreal.

- Yes.

JOEL: So Sidney, you're going to get over here.

You're going to make the marinade, okay?

Really just start dumping and whisking.

So we got a little soy sauce.

Beautiful.

We got a ton of honey, and this is what really makes it sticky and glazy and delicious.

So, we've got the honey going.

A ton of ginger and garlic, and we go fresh here.

You can totally use dried.

The one rule I have with dried is always cut it by half, so if you use dried herbs and it calls for half a cup of ginger, go with a quarter cup 'cause dried is stronger.

Some garlic, beautiful.

Then we've got some mirin, and then just a little bit of mustard.

I'll get that for you.

And some vegetable oil.

Basically we've got, kind of, this marinade.

It already smells crazy good.

- Insane.

JOEL: It smells insane, right?

And what you would do at this point is...

Right?

Just like that, easy-peasy.

And how long do you think that marinates for, Sidney?

- I would give it at least a couple hours in the fridge.

JOEL: Yeah, yeah.

See?

He's a wing guy.

(laughter) As we let these marinate, I would want to say, you kind of switched careers for a sec.

You started making wine.

I mean, guys, Dossier Wine.

(guests cheering, whooping) - Uh, Dossier was a project that my partner Tim Lenihan and I started.

What happened was I was posting a lot of pictures of wine on my social media.

JOEL: Okay.

- Tim slid into my DMs and was like "Hey, man, you got to start drinking some better wine.

You live in Washington."

(laughter) So he would come over and he brought a lot of great Washington wines.

JOEL: Yeah.

- And one day, I mentioned wanting to do a wine label, and he just lit up.

About a hundred bottles in, we're like "Let's do it."

(guests laughing) JOEL: Here in Washington, we have an incredible wine country.

I mean incredible.

So this makes so much sense.

- Yes, it's absolutely amazing.

I want to try it.

Do you mind pouring?

- Yes.

JOEL: Okay.

- We have our '21 Syrah.

JOEL: Okay.

Let's give it a swish.

- 40% the Rocks, 60% Red Mountain fruit.

JOEL: Oh, my Lord.

- Yes.

JOEL: That is smooth.

- This being a '21 and being that smooth right out of the bottle being approachable is what we were going for.

JOEL: Crushed it.

Cheers, dude.

- Cheers.

JOEL: Thank you, thank you.

That would pair perfectly with these wings.

(cheering) I'm putting this in my pocket.

(chuckles) Dude, that is really, really good wine.

All right, back to the wings.

This has been going for four hours.

And then you take it out, you lay it on a sheet tray, and then if you guys want really crispy wings that are not fried, are you ready?

- I am.

JOEL: Sidney, you're not even gonna know this move.

You've got to turn up your heat on the temperature on the oven to about 425 degrees.

So really hot.

Twenty minutes.

Do not look inside.

After 20 minutes, turn it down to about 175.

Dude, I could sit in a 175 degree as well.

(laughter) That is really low.

Let it go for about an hour.

So it's gonna be really cooked, but what it does is it kind of dries it out like beef jerky almost, and it gives it this really beautiful crust.

So look at these puppies.

- (whistles) (guests exclaim) There.

I like that.

Beautiful.

JOEL: I mean, this is how you do some wings.

You've probably done this a million times.

You know where I'm about to go right now.

- Yes, to Charleston.

JOEL: So what we did is we scraped those wings in, I mean, look at this.

You really don't.

it's like pulling from this, like candy.

Unbelievable.

You don't have to do this next move.

But we took the marinade that the chicken was in, and we actually just took the chicken out and reduced it down to a syrup.

So it just concentrates all the flavors, makes it incredible.

So I'm gonna just toss this over here.

Sidney, I think you know what to do next.

- Toss these wings.

JOEL: Don't fumble it, baby.

Don't fumble it.

- Just toss these wings.

(guests laughing) JOEL: Yeah.

Yeah.

Go big.

Go... yeah.

See, he's got it.

(guests whooping) More of this, more of this.

All right, beautiful.

All right.

Now throw them on here.

Guys, look at this.

Look at the sheen of this.

If you're a Seattleite, you know that screams a teriyaki joint right there.

That is everything you love.

Oh, my gosh.

- All of that.

Let's go.

JOEL: You're pump-- he's pumped.

- I'm ready.

JOEL: He's pumped.

I love it.

All right, so wings are down.

A couple of quick things.

You don't have to do this.

Again, these are awesome.

I got some sesame seeds.

(guests exclaim) Right.

You want to hit them with some scallions, Sidney?

- Oh, for sure.

JOEL: Okay.

Again, just a little bit of color.

And then this stuff, literally, I wish you could just inject it into my mouth.

(laughter) I don't know.

This is unbelievable.

This is called crispy chili garlic.

- Oh.

JOEL: Have you-have you messed with this stuff yet?

- I haven't.

JOEL: Dude.

- I'm about to, though.

JOEL: You're about to.

You're about to.

So you just kind of take this and you just kind of hit it.

(Sidney sighs) JOEL: Right?

And you can find these at Chinese markets.

Amazing stuff.

So there it is.

Inspired by Sidney, by our teriyaki joints, Seattle-style teriyaki wing.

(guests whooping) You ready?

- Let's do it.

JOEL: Let's do it.

All right, I'm gonna grab one.

Sidney's gonna grab one.

And then, do you want to pass that around, Sidney?

- Yeah, sure.

JOEL: You guys grab a bite.

I just got to give this one.

Oh, my gosh.

- I'm making a mess over here, but it's all good.

They're wings.

JOEL: That's what the show's all about.

I'm kind of nervous for, like, a wing king.

What do you think?

- Mmm.

Amazing.

JOEL: Really?

- I'll take the rest home.

(laughter) This is awesome.

JOEL: I love it.

Isn't that good?

Mmm.

All right.

- Beautiful.

Here's a towel.

You might need a mop, but there you go.

(laughing) So we came up with three hard-hitting questions.

We call this section Quick Bites.

All right, you ready?

- I'm ready.

Weirdest thing you've ever eaten?

- Weirdest thing I've ever eaten would probably have to be geoduck.

When I had it for the first time... JOEL: Oh, my God, this is good.

- Which is a clam.

And it's something about the nerve ending in there.

He slapped it on the table and it tensed up and I'm like "Okay."

(all laughing) "Okay.

I guess I have to eat this, so..." Dude, just looking at a geoduck feels wrong.

- Yeah.

JOEL: Next one.

Close your eyes.

Best thing you've ever eaten.

- Uh, I think Wednesday night, uh, went to a restaurant in San Francisco.

Actually, it's two things.

First one was a lamb tartare... JOEL: Ooh.

- ...with a spot prawn and caviar.

And it was just brilliant.

The second one-- JOEL: This guy with the wine, this guy is, like, unbelievable.

(guests laugh) - The second one would have to be a smoked duck that was aged for 14 days.

JOEL: Mmm.

- They set it beside their fire in the kitchen for about seven hours, and then seared it to absolute perfection.

JOEL: I bet that fat on that duck just picked up that smoke.

- Oh, it was... JOEL: Oh, my God.

- It was brilliant.

It was wonderful.

JOEL: Dude, that is awesome.

All right, last question.

A hot dog.

Is it a sandwich?

(laughter) - Technically, it is.

(all laughing) (guests whooping) All right, we have Dossier, but we do, we do kind of end every episode with just a little libation, a little bit of something to kind of cap the meal with.

Um, Sidney's, you know, journey here, when you first got traded here, you were not loving it.

When I first grew up here, I was not loving it because a lot of people think it's, uh, kind of dark, kind of rainy.

So we're gonna make what's called a dark and stormy.

You guys heard of dark and stormy?

We're gonna do this with cold brew so this is really, really nice.

So one thing we didn't talk about is how good the coffee is here.

- Oh, yes.

JOEL: Coffee here is crazy.

So... this makes two.

So, Sidney, I got a little jigger here.

We're gonna start with a little bit of rum.

So I'm gonna just fill this up and then you just pour one in each glass.

This is such an easy cocktail to rock out, guys.

- Can I pour two in mine?

You may not.

(all laughing) JOEL: We got Dossier, buddy.

We're good.

That's awesome.

And then, just kind of grab a spoon and I like to just kind of move it.

But the reason why you do this in cocktails versus shaking it is, you don't want the ice to melt.

So this is a really nice way to kind of keep the ice intact.

And then, we've got ginger beer, which is, basically, just ginger ale, right?

Non-alcoholic.

Go with about half in each glass.

There you go, Sidney.

This is such a nice, nice cocktail.

I love it.

And then this is where it gets a little crazy, so we're gonna go with a squeeze of lime.

I'll do one of mine, you do one of yours.

To get every little ounce of lime out, you know the trick or no?

- Okay.

Uh, do you flip it?

JOEL: Well, you definitely flip it.

(laughter) Don't squeeze it into the ceiling.

But you flip it and then you bite the back, so like this.

(all laughing) Try it out.

Try biting it.

- At least it's my glass.

JOEL: Yeah, yeah, yeah.

(laughs) Yeah, baby.

(guests cheering) - It works.

JOEL: He got it.

- It works.

JOEL: It worked, right?

And then you just do a little floater.

This is why it's called a dark and stormy.

Uh, you just got this cold brew coffee, which is just so nice.

And you just kind of let that float right on top, and it's just kind of splits and it's just this beautiful kind of odd... Yours is not split enough because you didn't go hard enough on that lime.

(groans) (guests laugh) - Next time.

JOEL: A little, a little bit of fresh mint and just kind of tuck that in.

You can throw in some more lime if you want.

And this, my friends, is, I think, a cocktail that represents Seattle in all of its glory.

- Yes.

JOEL: Well, cheers-- - Here's to Seattle.

JOEL: Always.

Cheers.

(guests whooping) Mm.

Ooh.

That's good, right?

- I love it.

JOEL: So different.

- I love it.

JOEL: You guys, I want to give a quick toast to everyone who just watched the show.

I want to give a toast to all the Seattleites in the crowd today.

You guys kicked butt.

(guests cheering) I want to toast the man that brought us home a championship, Sidney Rice.

We'll see you next time.

Thank you so much for joining.

We'll catch you on Homemade Live!

Take care.

(guests cheering) Dude, you crushed it.

- Thank you very much.

♪ ♪ 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.

♪ ♪ - Sweet food.

Sweet moments.

Splenda.

♪ ♪ ♪ ♪