Chef Dan Churchill says the biggest component to Eggs Benedict is the hollandaise sauce, so that's exactly where he starts as he demonstrates how to make this classic breakfast and brunch dish.
Chef Geoffrey Zakarian makes three fantastic dipping sauces that all feature ketchup in the starring role: Creamy Ketchup, Orange Ketchup, and Herb and Caper Ketchup.
Jet Tila perfectly blends his Thai and Chinese roots with a street food noodle dish coated in a sauce that showcases the five flavors: hot, sour, salty, sweet and savory.
Bobby and Sophie Flay sample the outstanding menu at Brooke Williamson's Playa Provisions in Playa del Rey, CA, including the yellowfin tuna and tiger shrimp ceviche.