Series

Stephanie Doss from County Smoke House demonstrates how to prepare two Thanksgiving inspired egg rolls. For more visit, countrysmokehouse.com.

Kristy Sidler was diagnosed with a heart condition that often causes sudden death in young, healthy people.

Toni Petreski, from Max's Imports, showcases the Domasen Burek phillo dough pies.

The DIA exploring the connection between art and cuisine from ancient times to present day in their new exhibition. You can see The Art of Dining now through Jan. 5. In conjunction with the exhibition, the DIA will be be holding a special event ?Spiced Stories: A Celebration of Islamic Coffee, Tea, and Cooking,? on Nov. 16 at 2 p.m.

Style ambassador, Chuck Bennett and Maurielle Lue opened up the Style File to talk about the best, and worst, looks from week ten of the NFL's regular season.

Honoring Michigan heroes who served our country in the military. Watch our commercial-free special here.

If you find yourself getting too overwhelmed at any point, you can always take a break. Don?t let the game ultimately affect your mood for the rest of the day or your relationships in any way.

Sullivan's Steakhouse's executive chef, Max Ceaser, and general manager, Chris Stevens, demonstrate how to prepare George's Bank seared scallops. Sullivan's Steakhouse is located at 1128 Washington Blvd. in Detroit. For more visit, sullivanssteakhouse.com.

Savory herb Stuffing ingredients: 2 lbs diced bread, toasted 1 lb white onions 1 lb celery 1 lb butter 1 bunch parsley chopped 2 oz dried sage 2 oz chopped tarragon 1 oz chopped dill 2 cups chicken stock Procedure: 1. Preheat oven to 350°. 2. Sauté onions and celery in butter over medium heat, until translucent and aromatic. 3. Remove from heat and add herbs. 4. Toss with toasted bread and chicken stock in a large bowl. 5. Place in an oven safe casserole dish and cover with a lid or aluminum foil. Bake at 325° for 20 minutes. 6. Remove lid or foil and bake for 10 more minutes, until slightly browned on top. Yields about 8 servings. Roadhouse Macaroni and Cheese ingredients: 1 lb macaroni 4 tbsp diced butter 1/2 cup diced onion 1 bay leaf 4 tbsp all-purpose flour 3 cups whole milk 1/2 cup heavy cream 2 tsp Dijon mustard 2 lb grated cheddar cheese (we use two-year white cheddar from Cabot) 2 tsp olive oil Coarse sea salt to taste Procedure: 1. Bring a large pot of water to a boil. Add 1 to 2 tablespoons salt and the pasta and stir well. Cook until the pasta is done. Drain it and set it aside. 2. Melt the butter for the sauce in a large heavy-bottomed pot over medium-high heat. Add the onion and bay leaf and sauté until the onion is soft, about 5 minutes. 3. Remove the bay leaf. Add the flour, and cook for a minute or so, stirring constantly. 4. Slowly add the milk, a little at a time, stirring constantly to avoid lumping. When the flour and milk have been completely combined, stir in the cream. 5. Keep the mixture at a gentle simmer (not at a high boil) until it thickens, 2 to 3 minutes, whisking to remove any lumps. 5. Reduce the heat to medium. Stir in the mustard, cheddar cheese, and salt. Simmer for 5 minutes and set aside. 6. Heat a heavy bottom skillet over med-high heat. Add olive oil and when it begins to smoke add the cheese sauce and the drained cooked noodles. Toss thoroughly and continue to cook, stirring occasionally until you have approximately 10- 15% of the mixture golden brown. 7. Taste and add salt if necessary. Remove from heat. Yields about 8 Servings

Dermatologist Steven Grekin says for some people the answer is a facial filler - but what's that?

Chef Matthew Edwards from Seasons 52 demonstrates how to prepare Wild Alaska Butter Fish. Seasons 52 is located at 1000 W. Big Beaver Road in Troy. For more visit, seasons52.com.