JOEL: Today, it's all homemade.

And then you just grab a little more herbs, and you have a toast for the gods.

We're having a brunch date with great food and even better company.

How do you do that with nails like that?

- I know.

JOEL: Can we look at her nails?

- I like a little bling.

(laughter) JOEL: The View's Sunny Hostin cooks up her famous frittata.

You have your own bees?

- Yeah, I'm a beekeeper.

JOEL: What is this?

(laughter) Is this the Make All of Us Feel Like We're Lazy show?

Like, what is this?

(laughter) Plus we get an inside look at one of America's most iconic brunch spots.

- And Russ & Daughters is important to the fabric of, of New York, an institution.

JOEL: It's all coming up right now on Homemade Live!

I want you to show me what this cookie challenge is.

- The cookie goes on your forehead.

JOEL: What?

- Okay?

JOEL: What is happening?

Stop.

No.

No!

(laughter) No!

No!

(applause) 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... - We have been around for more than 80 years.

- But we don't want to exist.

- We don't want diabetes to overtake us.

- So we're not stopping until there's a cure.

- Someday you won't need us.

- Until then... - ALL: We fight.

♪ ♪ - Brought to you in part by the American Lamb Board.

- Salmon from Norway, for everyday meals or special occasions.

Raw, seared, grilled or smoked, no matter how you choose to eat.

Salmon from Norway.

♪ ♪ (cheers and applause) JOEL: So good to be here in our brunch edition of the episode.

Give it up.

I love brunch.

I love brunch!

(applause) I'm also a big fan of a brunch date.

When I was in the dating scene, brunch was my thing.

That was my thing.

I think coffee's too short.

I don't think you get to know someone fast enough.

Dinner's like way too much of a commitment.

That's not happening.

Uh, reality is, we still do brunch.

We do it up, but we do it at home, now we've got two kids.

And we take it very seriously, especially two things.

We take our eggs seriously, and we take our toast very, very seriously.

So today, for our first bite, I'm making the ultimate open-faced egg sando.

You're going to love this.

(applause) The ultimate sando.

And by the way, has anyone ever heard the term sando?

It's not just short for sandwich.

Yeah, you have?

Sando is actually a Japanese kind of term.

It's for these unbelievable sandwiches that they load up with like, crispy pork cutlets or egg salads.

They're on this Shokupan bread.

Have you guys ever seen this?

This is the closest thing to a pillow that's edible that I could ever find.

(audience laughter) It is the fluffiest.

It's almost like cake.

I mean, this is unbelievable, and you can find it now in Seattle and a lot of places.

It's becoming really popular.

So, we start with Shokupan, and we put it kind of on our little tray here, and then I make this slather.

And of course you can just go with room temp butter.

That's fine.

But if you want to step it up, and kind of go cray-cray, go with a little mayo.

So we have mayo, a little bit of sesame oil, some garlic, some lemon zest and some soy sauce.

And when you try this bread, your teeth just like sink down, and it's just like, you can't really go back to any like normal toast.

(audience laughs) It is really good.

So, we kind of make this slather.

I take a little bit on.

And you don't need to overdo it, you just got to paint it like this.

And you can already smell the lemon zest, the sesame.

You think, oh, it's just an egg sandwich, it's really simple.

No, buddy.

We got you covered here on the brunch edition of Homemade Live!

Grab a glass, grab a coffee mug, whatever, and just kind of punch it.

Okay.

So then I put the little, kind of side, the little punch-out to the side.

I keep the bread there, crack an egg right in the middle.

(audience says "ooh") Now it is all about the toaster.

What you do is you take just a little thimble of water.

You don't think water and toast mesh very well.

They do.

And you pour the water in, and then you set it.

This just takes like five minutes.

And what happens in this toaster, is it starts to like, (exhales) steam.

And that hydrates the bread, making it, like, cakey and fluffy.

And then it dries it out, so you get a really crispy exterior, a really fluffy middle.

So next up we're going to do a little avocado on top of this, because avocado toast.

If you decide to get some avocados that are a little underripe, if you put them in a little brown paper lunch bag, they'll ripen up like three times faster.

So then I'm going to scoop this puppy out, right onto my board.

Try and keep it whole so it looks nice and then just kind of slice this down.

Really, really simple.

And I believe our toast is done, um, so we'll take a look.

It's been steaming, it's been crisping.

Let's see if it kind of hit.

Oh, my gosh.

(laughs) Yeah.

Is that not insane?

Look at that.

(cheers and applause) That's insane.

You get that even crisp.

You get that gorgeous fluff.

You grab a plate.

This is called a fish spatula, because this thing is delicate.

Ooh, and hot.

(audience laughs) Okay, yeah, we'll get most of it.

There you go.

And then, you grab this little topper and you drag it through the runny egg, right?

And then you pick that up and it goes on top.

So now it's like a little peekaboo egg.

You don't know it's there.

You don't know it's there.

The kids love that.

And then you grab your avocado, you fan it right on top.

And then you just grab a little more herbs, and you just, don't even think about this.

Just kind of grab them, rip them, right up top.

Just right over there, and you have, a toast for the gods.

(applause) Beautiful.

I love a toast.

Sometimes, though, I will say... a bagel brunch is kind of the way I like to go, bagel-ing.

I'll just say that right now.

We headed over to Russ & Daughters in New York City if you guys have ever been there.

So take a look at this.

Look at that delicate, mouthwatering salmon.

This has got to be one of the best bagel sandwiches in the country.

But how does this a 100-year-old company do it so well?

Let's find out and go Beyond the Bite.

Josh Russ Tupper is the fourth generation to run this business.

- So I'm going to make you the Daughter's Delight, one of our custom sandwiches.

Come on down, I'll make it for you.

♪ ♪ My great-grandfather, Joel Russ, came over, I think, in 1907.

What kind of bagel do you want?

- Sesame.

- Sesame bagel.

♪ ♪ And Joel Russ was selling herring and Polish mushrooms from a cart.

♪ ♪ And Russ & Daughters is important to the fabric of, of New York, an institution in more ways than one.

And then, we slice some salmon and slicing is an art.

22 years ago I came in as a fourth generation Russ, picked up a knife with my left hand, which is a no-no.

One person slicing with their left hand with seven, eight other people slicing with their right hand could be dangerous.

So I literally had to change hands, and learn to slice with my right hand, which took about three weeks, but I got it.

The joke is you can read The New York Times through a perfect slice.

My great-grandfather had three daughters and no sons, so he brought the daughters in.

It was a very wise business decision.

And now we add the "delight" part of the Daughter's Delight: salmon roe.

Texturally it's really nice.

And the roe adds these popping, sort of stronger flavored, a little salinity in each bite, to it.

It's a nice, a nice combination.

When you bite in the sandwich, you want to taste everything together.

You don't want to taste only the salmon, or only the cream cheese, or only the bagel.

Here is your Daughter's Delight.

Please come see us next time you're in town.

I got more sandwiches to make.

59.

♪ ♪ (applause) JOEL: It's all things brunch today on Homemade and we have an amazing guest.

New York Times bestselling author, you see her, you love her.

From The View, give it up, Sunny Hostin!

(applause) I love it!

- (laughs) (applause) JOEL: Thanks for being here.

- (laughs) Thank you.

(applause) JOEL: You are the best for being here.

- I love your show, and I love being here, and you know I love your food, and I love to eat, and I love to cook.

JOEL: I... well, I love your show, and I love you.

- Aww, thank you.

JOEL: I have to ask.

Between Whoopi and Joy and... - Mm-hmm.

JOEL: Who's the best cook from The View?

- Well, I'm the best cook.

JOEL: Oh... (audience laughs) Okay.

- No, they would agree with that.

But I would say, Whoopi doesn't cook, Sara doesn't cook, Alyssa doesn't cook.

JOEL: So it sounds like there's very little competition.

- Joy cooks the best lasagna, but that's her only dish.

And Anna, Anna's the next best cook.

JOEL: Okay.

- Yeah.

JOEL: So Joy's a one-hit wonder.

- That's it.

(laughter) - That's it.

JOEL: I love it.

I love it.

And what got you into cooking?

Uh, my grandma.

My grandma is from Puerto Rico, and she helped raise me when my mother was going to college.

So for five years, all I did was sit in her kitchen and watch.

And I became her sous-chef.

And so, I have all of her recipes.

I can't tell you the exact measurements of anything, actually.

JOEL: Yeah, that's okay.

- I remember asking her, like, how much should I put into this?

In Spanish, we were speaking.

And she said, "To taste."

JOEL: Yes.

- And I said, "I just want it to taste the way yours tastes."

JOEL: Yeah.

- But... (applause) JOEL: That's only going to take a lifetime.

That's only going to take a lifetime.

- That's all I want.

JOEL: Um, well, we're going to whip up...

This is something that is special to you.

I can't wait... - It is.

JOEL: We're going to make Sunny's Frittata.

- Yes, this is my frittata.

(applause) JOEL: All right, so I know first step, Sunny, is we have some onions, just caramelizing in a little bit of oil and butter, or whatever.

- Yes.

Yes.

JOEL: Okay.

Then what?

- And then, what I like to do is, I also like to cut potatoes... pretty thinly.

JOEL: Yes.

- That's a big one.

JOEL: How do you do that with nails like that?

- I know.

JOEL: Can we look at her nails?

- I like a little bling.

(laughter) JOEL: Okay, we got our potatoes, we got our onions.

And they just pop right in?

- I just like to pop them in, I do.

JOEL: Okay.

- And I make this with salted butter.

JOEL: Ooh.

- Because I just feel like it gives it more flavor.

JOEL: I'm going to add all these puppies.

- Um, it doesn't... you don't have to add extra you know, salt to it... JOEL: Yes.

- Because it's already pretty salty.

You've got Parmesan cheese, you've got heavy whipping cream.

But this is how I do it.

JOEL: I just love a good frittata, and I think that like... - It's fantastic.

JOEL: Bad frittatas, to me, are dry.

- Yes, they are.

JOEL: Like, they're very crumbly and dry.

- Yes, they are.

JOEL: Good ones are fluffy, they've got a little bit of texture to them.

- Yes.

And great flavor.

I think they have to have great flavor.

JOEL: Yes!

Now we've got a little bit of Parmesan and some cream.

- Yes.

JOEL: But can we just talk for a second?

Can you bring those eggs over?

- Yes.

JOEL: Guys, these are Sunny's eggs.

- Yes.

JOEL: That she schlepped... (applause) You schlepped this from New York.

- And note the color of the eggs.

JOEL: Yeah.

How did you get the color there?

- Well, each bird, depending on the bird, some of them lay different color eggs.

So you have French birds, French Marans, and they have dark brown speckled eggs.

JOEL: Interesting.

- A lot of French chefs will only cook with those; these are Ameraucana.

Rachel Ray asked me to bring them to her every time I see her.

JOEL: Can I get on that list of chefs?

- Yes.

Yes, you can.

And so, it's just a different bird, and they have a different tinge.

JOEL: Look at the yolk.

Oh, my gosh.

- And the yolks are...

I don't know if you can see it, but they're...

I, I feed my Ameraucanas... um, uh, marigolds.

And so the yolks are very, very yellow, and nothing tastes like it, right?

I mean, come on.

JOEL: No.

Fresh eggs.

There's a reason why you got your girls there.

- And I know what I feed them.

I know how I treat them.

I adore them.

And so I greet them each morning, I say, "Hi, girls."

JOEL (laughs): I love that.

I love it.

- Hi, girls.

(applause) JOEL: And... look at the color of that.

That's insane.

Now, the color of this is insane.

- It's insane.

JOEL: We just had to call this out.

You also, you have hon... you have your own bees?

- Yeah, I'm a beekeeper.

JOEL: What is this?

(laughter) Is this the Make All of Us Feel Like We're Lazy show?

Like, what is this?

- (laughs) I, I am a beekeeper.

You know, we just decided a couple years ago that food prices have gone up tremendously.

JOEL: Yeah.

- I really believe in farm-to-table.

JOEL: Yes.

- I wanted to study agriculture at Cornell.

That was my dream long before it was a thing.

JOEL: Yeah.

- But we were too poor to afford it.

And as I've gotten older, I've just decided, I think I can make my own honey.

JOEL: Have you gotten stung?

- My husband has.

JOEL: But you have never gotten stung?

- Never.

JOEL: They know who they're protecting.

- Yeah, never.

JOEL: This is the real queen.

- Never, never.

JOEL: I love it.

All right, so we pour this over the top.

- You pour that over.

And there's heavy cream in there as well with the eggs.

JOEL: Yeah.

So tell me about what you're doing with the prosciutto.

Now, this is interesting.

- Okay, what I do is when I eat my frittatas...

I don't know if a lot of you that eat it with prosciutto, it can be mushy in your frittata.

JOEL: Yeah, totally.

- Right?

I don't like that.

I like the different textures.

And so I take sheets of prosciutto, and I actually put them in an oven.

JOEL: Yeah.

- And I heat them at about 350.

JOEL: This is just... - It's just, it's just... (audience goes "ooh") JOEL (laughs): All day.

- I mean, come on.

JOEL: It's so cool.

- I hide it from the kids.

I have a 21 year old.

JOEL: Yeah, this is your snack.

- And an 18 year old and my husband.

So, I don't always get all of it.

JOEL: By the way, speaking of your husband, I know this is a brunch episode, you met your husband at a bagel shop or something?

What's the story there?

- I like to say we met in church, but that's not true.

JOEL (laughs): Okay, okay.

- I was training for a marathon.

I like to run.

And my mom... mother made fun of me and said that I would never meet a man, and I was fast approaching 30, and my problem was I went clubbing too much, and, uh, which was probably true.

(laughter) And I, instead, was running past a church.

And she said you would meet a nice boy in church.

And I ran in with my full outfit, like my marathon training outfit.

And my husband walks in... and he's gorgeous, and he has a suit on.

And I'm like, "Oh, my God, how could my mother know this?"

(laughter) And so I followed him across the street to the bagel shop.

JOEL: Okay.

(laughs) Okay.

(laughter) - And I just started asking him questions.

And he was like, "Yeah, I'm originally from Spain."

I'm like, wow, I speak Spanish.

Check.

(laughter) "Uh, and I, but I live in New York now."

Check.

"I'm studying medicine at Johns Hopkins."

Check, check.

(laughter) And, you know, "I, I travel."

Check.

"And I'm going to be an orthopedic surgeon."

Check, check, check, checky checkity-check.

(laughter) JOEL (laughs): I love that.

- And I asked him out on our first date, actually.

He... JOEL: That's so cool.

- Yeah, I did.

I did.

(applause) I got lucky.

JOEL: All right.

- I got lucky.

JOEL: So we sprinkle that.

- I sprinkle this in it.

JOEL: Oh, my gosh.

- Look at that.

JOEL: We just mix that through, too?

- Yeah, you can mix it through as well.

- I like a good mix, I'm sorry.

JOEL: Show me.

JOEL: Yeah, give it a good schmear around.

- I like a little schmear.

JOEL: Yeah.

A good trick also is just to like, move the pan.

So, all the egg settles.

- See, he's a professional chef.

I'm a fake chef... JOEL: No, you are not a fake chef.

Get out of here.

- I didn't think that way.

JOEL: All right, so then we take this, and we put the whole thing in the oven?

- Put the whole thing in the oven.

JOEL: Okay, okay.

- And I would say for about... 30 minutes?

JOEL: This is what it looks like.

Take a look here guys.

- That's what it looks like.

(cheers and applause) Yeah.

JOEL: That's insane.

That looks insane.

- It's really great.

Yeah.

JOEL: Yeah.

You're saying that... You, you told me that they dig at it and go at it.

But I will say, this, in our house, we make frittata all the time.

Not like this, this is beautiful.

- Thank you.

JOEL: But what we do is, we'll use it for the week.

I do like it cold.

- Oh, it doesn't last for a week in my home.

JOEL: How long does something like this last?

- Well, if I make it on a Saturday, my 21-year-old son is home, and my husband's home, and my 18-year-old daughter, and my mother lives with us.

I'd say by Sunday evening someone is yelling, "Who took the last piece of the frittata?"

(laughter) So, it's just, it's just a day and a half.

JOEL: I love it.

I love it.

- Yeah.

JOEL: Well, what I would do, if we did have some leftover, is I would throw this... this is what we do.

We put it on like a little tray.

This thing will steam it so the eggs will get custardy again, and they'll kind of come back to life.

- Yeah.

JOEL: But it will keep it really crispy.

We'll put in a little bit more of that water.

So good.

While that's toasting, you get a little bit...

This is what I was told.

- Okay.

JOEL: You get a little competitive during the holidays.

- The tradition the kids love, and when I say kids, they're older now, but we must still do it, apparently, is Christmalympics.

JOEL: Okay.

- A group of games that you play.

I am the current Cookie Challenge champion.

JOEL: Cookie Challenge?

- Yes.

JOEL: I heard about this.

We have cookies.

You're going to show me what this is?

- Oh, you want to learn how... JOEL: Yeah, yeah, yeah.

I want you to show me what this Cookie Challenge is, since you are the reigning champ.

- I did just get some Botox, so it's going to be a little harder for me.

(laughter) Okay?

So I'm going to be really honest about it.

JOEL: Okay, okay.

- But the way you do it is, The cookie goes on your forehead.

JOEL: What?

- Okay?

You should be sitting down.

What is going... What is happening?

Stop.

Stop.

Stop!

(laughter) (laughs) No!

No!

(laughter) No!

(cheers and applause) That was amazing.

- By the way, that is with Botox.

(laughter) I would like you to try it.

JOEL: No, no, no, no.

I could not.

- No, no, no, no?

JOEL: Are you serious?

- Yes!

JOEL: You want me to... (cheers and applause) - Come on.

JOEL: All right.

- Come on.

JOEL: I don't have Botox, but I have a really nice big schnoz that's going to make it...

Okay, so like, I don't... - Now you move.

Move your... okay.

JOEL: No!

- Yep.

Yep.

Side, side.

Scrunch, scrunch, scrunch your face.

Scrunch your face.

JOEL: Stop!

- Scrunch, scrunch, scrunch.

Stick your tongue out!

(yelling) (cheers and applause) (both clamoring) (cheers and applause) JOEL: What?

- I have never seen anyone do that the first time they've tried it.

I've never seen it.

(cheers and applause) JOEL: I'm taking that tradition.

- And, by the way, it's timed.

So you have one minute.

JOEL: I think I beat a minute.

Don't you think I did?

- You did.

You did.

JOEL: I mean, that was really fun.

- That was excellent.

JOEL: Thanks, Sunny.

- Isn't it so much fun?

So I hope you... JOEL: Uh, that was the weirdest thing I've ever done on TV, but yeah.

(laughter) All right, let's take a look at this.

Oh, yeah.

Fluffy, custardy.

So this is like, if you want to get a little bougie, and you were into this.

- I like, I like bouge.

JOEL: You like bouge?

- I do like bouge.

JOEL: I like a little bouge.

So what you could do is take this now, really crispy frittata.

And again, super fluffy.

You don't have to go this bouge, but if you have it, and you're willing-- crème fraîche caviar?

- See, he's elevating my whole situation.

JOEL: Yeah, let's go.

I told you no one... you just grab a little bit of crème fraîche.

This could be yogurt.

This could be anything.

- See, imagine serving this to your friends and impressing them?

JOEL: Yes.

- Or like a potential date?

JOEL: We're going to put just a little bit of caviar.

Look at this.

- A little potential date.

JOEL: Right on top.

JOEL: I mean, come on.

That's not going to suck.

- Come on.

(cheers and applause) Right?

Wow.

JOEL: Look at that.

Should we try that?

- Yeah, let's try that.

Because I've, I've actually never had it with that.

JOEL: You try that.

Now along with... - What?

JOEL (laughs): Sunny being a farmer, the host of The View, a cookie champion with Botox, all this stuff... (laughter) She's also an amazing author.

This is the third part of this series.

- It is.

JOEL: And you're coming out with a new book.

Tell us about this book.

- This is really good, man.

(laughter) You have elevated this.

JOEL: I'm going to try it.

Is it good?

- Yeah, you've elevated it.

JOEL: You think so?

- Yeah.

You have.

Yeah, you elevated it.

JOEL: Salty, creamy, yeah.

That works.

That works.

- It worked.

Yeah, you did it.

Yes.

That's my third book.

Um, I started out with the notion that I wanted to just escape.

You know, the world's going through some stuff.

JOEL: Yeah.

- And I wanted to write escapism-type books.

Elin Hilderbrand is one of my favorite authors.

out of Nantucket.

She writes about stuff like that.

And I was in the airport, and I saw no book centered on women of color in this sort of escapism, beach, beach-read thing.

And I got on the plane and I wrote out the three most famous, most well-known, historically Black beach communities.

You know how you hear about like, HBCUs?

JOEL: Mm-hmm.

- Well, there's a federal designation called HBBC.

JOEL Mm.

- Historically Black beach community.

So it's Martha's Vineyard, which is not this book.

Uh, that was my first book.

The second book is Summer on Sag Harbor, which is in the Hamptons in New York.

JOEL: Love.

- And this book is Summer on Highland Beach.

JOEL: Mm.

- And it's been really well-received, and I'm just honored to be able to tell the story of Highland Beach.

JOEL: That's powerful.

- So, yeah.

(applause) JOEL: That's awesome.

- Yeah.

Yeah.

JOEL: That's really cool.

- Yeah.

JOEL: Well, it's out now.

Sunny, you're amazing.

- (laughs) JOEL: Um, I love it.

And you're... she's doing incredible things.

And we're actually going to highlight another place that's been doing incredible things.

- Yeah.

JOEL: It's actually here in Seattle called The Pastry Project.

Watch this.

- Hello.

- Welcome to The Pastry Project.

Emily and I met years ago working in the industry, and through our shared values, really saw and felt that baking and pastry education should be free and accessible.

Through that, we decided we were going to create our own program because we didn't see that opportunity for folks here in Seattle.

- We do that in many ways here.

We run a 20-week baking and pastry training program that is completely free for individuals with barriers to employment.

And then we help graduates get jobs as pastry chefs and bakers after graduation.

The Pastry Project program is funded by kits that we send all over the country so that people can make pastries at home.

We have so many amazing subscribers that help support us every month.

And then we also teach public classes here as well so that people can come in and learn how to make things like croissants and cakes with us here.

- There are so many people that are passionate and interested in having a career in the industry, but simply cannot afford the education to take that next step.

- It feels really amazing when we get to see students go and work in their dream jobs, and open their dream bakery.

- It's those moments with our students that really, really are the most fulfilling.

♪ ♪ (cheers and applause) JOEL: All right, we always end with a little toast.

So we're going to make this iced tea spritz.

I think for brunch, everyone does like, a Bloody Mary or a mimosa.

- Or mimosas, yeah.

JOEL: I want to do something new.

- I like that.

JOEL: So this one is a tea-based cocktail, which I think is really nice.

- Okay.

JOEL: And so, put a couple of tea bags in there.

We've just got some, like-- - In here?

JOEL: Yeah, right in here.

Just some peach tea.

Yep, right, just right into a carafe.

- Ooh, peach tea.

JOEL: Yeah.

- Fancy.

JOEL: Just go for it and pour it over.

So you're just brewing some tea, and that... easy-peasy.

- That's easy, easy-peasy.

JOEL: Just kind of brew it up.

And then throw that in the fridge for like, about an hour, to just infuse.

- Okay.

JOEL: Okay?

And you can sweeten that as much as you want.

A little sugar, no sugar.

The whole thing.

That color's already looking good, right?

- Isn't that pretty?

JOEL: Yeah, that looks great.

That's good.

And then this is one that's already infused.

You can see that's very light.

It just gets darker and darker.

And then, we've got a couple of glasses here.

Grab your favorite gin.

You love gin?

- I love gin.

JOEL: Do you?

- I love many different types of cocktails.

(Joel laughs) What's your fave?

- My fave is tequila on the rocks with a little bit of lime juice.

JOEL: Ooh, simple.

Simple.

All right, so then taking about halfway up the cup here, Sunny.

So, just pour the tea right over the gin.

Yup, about halfway.

This is really easy because it's all just in one glass.

Yep.

And then you just want to pop just a little bit of a bubbly here.

- A little bubbly.

JOEL: A little floater.

A little floater.

- I like that.

So you just go up on top, and that just gives it that effervescence.

Look at the color of this.

- Okay.

JOEL: Isn't that beautiful?

(cheers and applause) - So it's about an ounce of gin?

JOEL: Yeah, about an ounce of gin.

- About an ounce of gin.

JOEL: Then you just float this in there.

- Look at that.

Pretty, pretty.

JOEL: I think that's fit for a brunch.

What do you think?

- Pretty, pretty.

(cheers and applause) JOEL: I think so.

- Nice.

JOEL: Oh, yeah.

- I'm going to mix mine a little bit.

JOEL: Oh, that's all day.

That's the tea.

Oh, yes?

What do we think?

- All day.

JOEL: All day!

- All day.

JOEL: And I will brunch all day, especially with this one.

Give it up for Sunny Hostin!

(cheers and applause) - Thank you.

JOEL: You're the best.

You are the best.

- That was fun.

JOEL: Thank you all in here, and thank you at home.

We will see you next time.

Bye-bye!

(cheers and applause) ♪ ♪ ♪ ♪ 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: - We have been around for more than 80 years.

- But we don't want to exist.

- We don't want diabetes to overtake us.

- So we're not stopping until there's a cure.

- Someday you won't need us.

- Until then... - ALL: We fight.

♪ ♪ - Brought to you in part by the American Lamb Board.

- Salmon from Norway, for everyday meals or special occasions.

Raw, seared, grilled or smoked, no matter how you choose to eat.

Salmon from Norway.

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