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>> and then what they call in germany housewife's technique. you make a u shape. cross the legs over. again. and you put them 10:00 and 2:00. and then down and over. three days. >> reporter: you learn how to do this from watching youtube videos. >> you can sprinkle things on top. but i recommend that you dip your pretzel in the topping. put it inside out -- upside down. press it in. lift it up. >> reporter: nice. >> now look at it. it's evenly covered. this one is truffle cheddar with just shredded cheese. and then we sprinkle it with some very coarsely ground pepper. >> reporter: okay. >> and...

You make a u shape. cross the legs over. again. and you put them 10:00 and 2:00. and then down and over. three days. >> reporter: you learn how to do this from watching youtube videos. >> you can sprinkle things on top. but i recommend that you dip your pretzel in the topping. put it inside out -- upside down. press it in. lift it up. >> reporter: nice. >> now look at it. it's evenly covered. this one is truffle cheddar with just shredded cheese. and then we sprinkle it with some very coarsely ground pepper. >> reporter: okay. >> and pepper brings out the flavor of cheese. >> reporter: yum. >>...

Chefs at blue ribbon restaurants. to see how she did it, let's head in to our "insomniac kitchen." >> reporter: hey, insomniacs, we are downstairs at blue ribbon bakery kitchen. i'm with the executive chef and we are going to make matzo balls for passover. >> we start with eight whole eggs and matt is going to whisk them up. you don't want them too fluffy. we are going to add something super special, that's the key to making a good matzo ball, chicken fat but it is called schmultz. >> my first yiddish word. >> now we will add something special, which is seltzer. >> okay. >> you can add water o...

>> she says it makes it fluffier and lighter and i'm not going to argue with my grandmother. we make a mix with white ground pepper and table salt. this is another grandma specialty. it is baking powder. you have all of these tough ingredients, this is what lightens it up. >> reporter: anything else? >> we will stir this together to combine. >> reporter: dry ingredients and wet mixed and now together. >> now we are putting them together. >> reporter: we took our matzo ball dough out of the fridge and we are ready to roll balls. >> matt is going to scoop perfect matzo balls with this ice cream ...

Cold steak is a tough steak. >> i literally never cooked a steak. i eat them a lot. but here we go. >> fresh ground pepper. >> don't be shy. >> liberal. >> put it right on the broiler. >> next steak. we have new york strip. >> salt, pepper. >> salt and pepper. >> how long are we cooking these? >> filet will take approximately, 8 to 10 minutes. medium rare. strip the same. >> so, porterhouse. >> beauty. >> best of both worlds. does have a lot of flavor. if you have ability to buy a steak with a bone, i recommend it. >> the bone -- the mother of all steaks. >> beautiful. >> yeah. >> how do you k...