Heat 1 cup milk with 1 vanilla bean over medium heat just until the milk starts to boil. Remove from heat and set aside.

In a bowl, mix 1 1/2 ounces unsalted butter (at room temperature), 5 tbsp sugar, and 1/4 cup all-purpose flour, and a pinch of salt to make a paste.

Whisk the paste mixture into the hot milk and stir until smooth. Return pot to the heat and cook briefly, stirring constantly, for 2 minutes.

Remove from heat and add 8 ounces of butterscotch chips. Mix until chips are fully melted and smooth. Whisk in 4 egg yolks, 1 at a time until incorporated, followed by 2 tbsp Scotch whiskey. Cook for 2 more minutes, stirring constantly, then remove from the heat. Strain through a fine mesh strainer and cool.

Whip 3/4 ounce egg whites in a mixing bowl to soft peaks. Add 4 tsp sugar, 4 tsp cornstarch, and a pinch of cream of tartar and then whip everything together to form stiff peaks (as shown).

Fold half of the egg whites into the soufflé base, then add this mixture into the bowl of remaining egg whites and gently fold until the whites are just barely incorporated. Doesn't that look so pretty??

Pour the batter into 6 small soufflé cups that have been lightly buttered and dusted with sugar. Bake at 400-degrees for about 9-12 minutes, or until fully risen. (We used larger soufflé cups, so it took about 15-20 minutes).

Because soufflés have a tendency to fall or sink rather fast, it is best to eat immediately out of the oven (after you dust with some powdered sugar). I did my best to take a picture before the poor thing fell flat! Either way, I'm sure you'll enjoy this soufflé - since it took a lot of work! Bon appétit!

We boiled 8 oz. of squid (tubes and tentacles) in salted water for a quick 2-3 minutes, then cooled it in an ice bath.

We combined the squid with 1 large red potato which we diced and also boiled until fork tender. In addition, we minced 3 garlic cloves and cooked it separately in some olive oil until aromatics are released.

Then we added 2 tbsp olive oil, 5 tbsp fresh lemon juice, 1 tsp parsley, 1 tsp olive oil, and salt and pepper to taste. We let this marinate overnight in the refrigerator and occasionally tossed it to fully incorporate flavors.

We had some of our best meals in Rome, and it is thanks to dishes like this! Just because you hear the word 'calamari' does not mean it has to be battered and fried! This simpler and lighter version really lets you enjoy the flavors of squid. And in case you didn't know, calamari is the Italian word for squid.

The Natural Products Expo was divided into these 6 major categories: Health & Beauty, Natural & Specialty Foods, Natural Living, Organic, Pet Products, and Supplements. That was a lot of ground to cover in a few hours.

This convention brings in over 50,000 industry members, so as you can see, it was jam-packed! Check out the Stonyfield yogurt cup in the background. They had a special goody bag for us when we got there!

Samples of food & drinks were everywhere we turned - like Organic Bistro frozen food and Stubb's BBQ Sauce. It was like a buffet, except you only get a bite or two of each thing, and then you start feeling sick because you just mixed so many varieties of stuff in your stomach!

This is a dessert-lover's paradise - everything from cotton candy to macaroons by Galaxy Desserts. Along the way, you get chocolate, cupcakes, ice cream, cookies, and a heart attack.

This was cool - CocoPop was making their multigrain snack with their machine that shoots out the wheat/corn/rice cake. Can't get any fresher than that! Oh, and prime rib, anyone?

Japan had their own section of products, like soy sauce, ponzu sauce, tea, and sake. Panda brand used their mascot... no other than a Panda. Cute.

We got to chat with Chef Nathan Lyon, who stars in the show A Lyon in the Kitchen on Discovery Health and FitTV. His motto: Great Food Starts Fresh. And no, the next photo is not of someone from Cirque du Soleil. She is dressing the part of ginger to promote the brand Ginger People.

One of my favorite things at the expo was stuffing a stuffed doggy animal with organic cotton. Chester got a new friend and some treats in the Pet Products section of the convention.

There were an abundance of booths that had an eclectic array of teas. We got a ton of different tea bags to try. My favorite product of the show would have to be Coconut Water!! We got to take home full-sized bottles of these and that contributed to the heaviness of our bags. But it was worth it! I am lovin' Coconut Water!

You made it to the bottom! Here's your chance to win this bag full of samples that we want to share with you! Read below for what's included in this goody bag, and the simple rules to enter the contest.

We used 1 pound of king crab meat, which we pulsed in the food processor.

Other ingredients to add to the crab: 1 tsp chopped garlic, half red onion diced, 1/2 cup chopped jalapenos, 1/4 lb grated pepper jack cheese, and 2 ounces grated Parmigiano-Reggiano cheese. (Note: Emeril's recipe doesn't call for red onion, but we added it in for a little crunch).

To that mixture, add 1/4 cup Japanese mayonnaise, 1/2 tsp salt, 1 tsp Worcestershire sauce, and 1 tsp hot sauce. Mix well.

Instead of button mushrooms, we used Portobellos instead. Stuff each mushroom with a good amount of crab mixture and top with some more grated Parmigiano-Reggiano cheese. Bake in a 350-degree oven for 30 minutes.

Spicy Crab Stuffed Mushrooms are perfect if you want to please your family and friends. The creamy crab filling has a nice kick of heat which really pairs well with the mushroom flavor. I would be surprised if you have any leftovers!

To make the pâte à chou (pastry dough), start with 1 1/4 cups water, 1 1/2 sticks butter (cut into pieces), and 1/2 tsp salt and bring this to a boil over high heat. Reduce heat to moderate and add 1 1/2 cups of flour and mix well until the mixture forms a dough. From there, transfer the dough to a mixer and beat in 5 eggs, 1 at a time, on high speed. The batter should be stiff enough to just hold soft peaks, so it will be easy to pipe.

This was the fun part - piping the pastry batter! This goes into a 375-degree oven for about 20-25 minutes, until golden brown on the outside. Let rest while you work on the pastry cream.

For the pastry cream, we referred to the recipe Daniel used in culinary school. In a saucepan, pour in 16 oz. milk, 3 1/2 oz. sugar, and 1/4 vanilla bean (cut and scraped out). Bring this mixture to a scald. In a separate bowl, whisk 4 egg yolks and 3 1/2 tbsp cornstarch and temper in the hot milk (this is so that the eggs don't curdle). Then add this mixture into the saucepan and heat over medium until cornstarch taste is gone and begins to boil.

The pastry cream is strained over butter and chilled in an ice bath to help it get thick. This is when we mixed in 1 tbsp of Nutella!

We piped the Nutella pastry cream into each puffed pastry, thus turning it into a cream puff.

Each bite of the cream puff proves to be decadent and delicious. Once you've mastered the pâte à chou recipe, you can be creative and fill it with whatever cream or custard you'd like - and of course, make those long fancy eclairs! Stay tuned for that!

This requires an overnight marination (but if you're impatient, a few hours should work). I took the skin off of 10 chicken drumsticks and marinated it with 3 tbsp oyster sauce, 2 tbsp soy sauce, 1 tbsp sugar, 1 tsp five spice powder, and 6 chopped garlic cloves (I love garlic, so I went overboard). Cover and let this marinate.

In a skillet over medium heat, brown all sides of the chicken for a few minutes.

The key to braising the meat is with this coconut flavored soda. I don't know what it is with Vietnamese moms, but most of them use this to braise meat! Anyway, pour 1 can of Coco soda into the pan, cover, and let simmer for 20 minutes. Meanwhile, continue turning the chicken every so often to let it cook evenly.

After 20 minutes, take the cover off and turn the heat to high to let the Coco soda evaporate, which will thicken the sauce into a glaze.

That's all there is to it! The meat is moist and the glaze is sweet, which is perfect over a bed of white rice and vegetables. It's not your traditional Ga Ro Ti, but it definitely works for me! Mmm... simple, sweet, and succulent!

In a large bowl, combine 2 cups all-purpose flour, 1 tbsp baking powder, 2 tsp sugar and 1 tsp kosher salt. Then add 3 tbsp cubed and chilled butter, 1/4 cup chopped salami, and 2 tbsp chopped scallions.

To form a dough, add 3/4 cup of heavy cream (we used half and half, ha!) until a shaggy dough forms. Once you knead it to form a dough, pat it down to 1/2 inch or 1-inch and cut out the biscuits. If you don't have a circle cookie cutter, you can use a cup like we did. Remember to press the scraps together and form as many biscuits as possible.

Once it's all formed, transfer to a baking sheet and brush the top with some melted butter. Bake for 15-20 minutes at 375 degrees, or until biscuits are lightly browned.

Salami and Scallion Biscuits... savor them!