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Challenges facing the nation, why is why it is so important. >> thank you so much for talkingic to us about the race and is it state of security here in the homeland. appreciate it. >> have a good day. >> you too sir. >> ted cruz's victory in wisconsin again raising questions about the contested republican convention. we'll sort through all of the math for you. welcome to stouffer's fit kitchen where world-class chefs meet top-notch nutritionists. prime cuts of meat... 25 grams of protein... bold flavorful sauces... and savory mouth watering sides. it's the perfect balance of delicious and nut...

Bold flavorful sauces... and savory mouth watering sides. it's the perfect balance of delicious and nutritious. making it just the right fit for you. stouffer's fit kitchen meals. this is fit.

Bar, and i could just be smiling and nodding. indian food is, of course, huge here, as it is everywhere in the uk. you could venture a guess that it's the cold, damp, and often dreary weather that causes the heart to yearn for spicy food from hotter climates, but it's more likely it began with the trade routes established by the east india company in the seventeenth century and returning sailors. and that whole "take over indi"" thing. all i can say is pass the rogan josh. so, how do you reduce violence? i mean, traditionally, we just need more police. get out there, crack some skulls, throw s...

>> you are totally sending me every one of those pictures, by the way. wow. look at that. this style of dish goes back long before cameras but it's perfect. is there a more perfect assortment of colors and textures. >> in this one a somewhat more luxurious version. beef shanks, flank steak, ox tail, veal shanks, chicken, marrow bones, beef ribs, leeks, carrots, turnips, fennel, and parsnips. all stewed long and at low temperature, then served with its own deeply rich broth. >> think it's enough for the two of us? >> and then this. >> oh, my god. >> monsieur. ♪ >> as if the chef had been list...

Paul has an amazing respect for classic. >> the peasant classic. >> tony, get closer. >> you are totally sending me every one of those pictures, by the way. wow. look at that. this style of dish goes back long before cameras but it's perfect. is there a more perfect assortment of colors and textures. >> in this one a somewhat more luxurious version. beef shanks, flank steak, ox tail, veal shanks, chicken, marrow bones, beef ribs, leeks, carrots, turnips, fennel, and parsnips. all stewed long and at low temperature, then served with its own deeply rich broth. >> think it's enough for the two of...