Give a big welcome back to chef Brandon Benack as he shares his craft of pasta fatta a mano - creating pasta by hand using century-old tools and methods that have been passed down through generations with stories of culinary traditions and techniques. Brandon uses a variety of Old World tools for rolling, cutting, and shaping, along with a hand-crafted mattarello - a long, slender Italian rolling pin used to roll out thin sheets of pasta by hand, as the chef shares the process of rolling and creating shapes with unique characteristics to be enjoyed with complementary sauces.

Give a warm welcome to New York Times bestselling chef and registered dietician Alex Caspero, as she transforms tofu into five brilliant vegetarian dishes. Enjoy Japanese cold silken tofu salad with sesame-soy-mirin sauce garnished with scallions and sesame seeds, miso soup with plant-based dashi and silken tofu and wakame seaweed, crispy tofu street tacos in mini flour tortillas with lime crema and cilantro, chili crisp tofu bowls with cucumber salad and rice, plus chocolate tofu mousse cups with whipped cream.

End your week with the accomplished chef Matt Borchardt as he shares his vast knowledge creating a stunning lunch in a monthly series. Enjoy crab cakes with rémoulade and pickled red onion, shrimp roll on brioche with creamy green curry dressing, Creole-spiced scallops with Old Bay gravy, plus Key lime pie with whipped cream. #weekday