Brussels sprouts get such a terrible rep. They’re not gross, they’re not stinky, and they’re definitely not hard to prepare. You don’t boil them to death and you don’t win a small victory every time you feed it to your unsuspecting kids. Done right, you can have an amazing salad with minimal prep! We’ll show you how to do it two different ways tonight.

Boursin cheese is a simple way to add an enormous amount of flavor to whatever you do. We gave the livecast nation a choice of what to pick or tonight’s dinner and they voted an omelette (Julia Childs would be proud)! This little breakfast egg dish is so simple and easy we show you that we could do it even when half our cameras don’t work and people are yelling at each other. It’s true. It’s live. We are afterall… The Sam Livecast.

Trick-or-Treat Livecasters! We definitely have a nice treat tonight as Sam makes a flavorful pumpkin sage cream sauce for his borsetti pasta. The ingredients are common, the steps are simple, and the results are fantastic.

You may know her from the popular Food Network show “Mexican Made Easy” and after you watch tonight’s interview with Chef Marcela Valladolid you’ll know her as an incredibly fun and inspirational chica with quite a knack for making things happen with a little persistence and dedication. Also be sure to take notes because she makes a deliciously tart and sweet guava trifle. Just hearing her say guayaba is awesome.

Tonight for our 200th episode celebration we invite Draftmark to demo their new beer delivery system. It’s fresh draft-style beer through the most ingenious portable tap system ever and we get to use it for Sam’s insanely delicious barbequed shrimp. You’re not going to believe how amazing this dish is. Everyone went back for seconds tonight.