Jane and Matthew from Kids Baking Championship join Valerie in the kitchen to whip up some soft pretzels with just a few simple ingredients. Then, Valerie makes a chocolate-hazelnut dip they can use for dunking.
The chefs at Philadelphia's Vedge use various techniques to bring deep, succulent flavor to vegetables. Alex Guarnaschelli tries their vegan Philly cheesesteak -- made from seitan and mushrooms, topped with rutabaga cheese.