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Showcasing the bras that we're showing for different body types today. >> tell me, what's the biggest mistake people make in choosing a bra? >> there's three mistakes many women are making today. the first starts with the wrong band size. a lot of women are buying band sizes too large for them. they will this to go down a band size to make sure they're fully supported. don't be afraid to do that. the second mistake we found that a lot of women are committing, the bra mistakes if you will, and i am witness to this, as well because i had to become bra educated is that women are buying too small ...

Survive. >> so basically, four or five every four years. >> certified by the highest in the land as being at the very top of the top of their professions. m.o.f. challenges often include ultra old-school classics not unlike the one we're making today. pouillard au visse. slipped under the breasts of chickens from bresse, the rolls-royce of chickens. it's then tied, slipped inside a pig's bladder and steamed until tender. >> the idea is to concentrate the flavor of the truffle inside the bladder. the dish they choose, it's always in reference to a chef of the past. and this was a dish brassier ...

Every four years. >> certified by the highest in the land as being at the very top of the top of their professions. m.o.f. challenges often include ultra old-school classics not unlike the one we're making today. pouillard au visse. slipped under the breasts of chickens from bresse, the rolls-royce of chickens. it's then tied, slipped inside a pig's bladder and steamed until tender. >> the idea is to concentrate the flavor of the truffle inside the bladder. the dish they choose, it's always in reference to a chef of the past. and this was a dish brassier as doing. >> the at times brutal world ...

Hundreds of top chefs against each other, where only a handful survive. >> so, basically, four or five every four years. >> certified by the highest in the land as being at the very top of the top of their professions. m.o.f. challenges often include ultra old-school classics not unlike the one we're making today. pouillard au visse. thick slice of black truffle are slipped under the breasts of chickens from bresse, the rolls-royce of chickens. it's then tied, slipped inside a pig's bladder and steamed until tender. >> the idea is to concentrate the flavor of the truffle inside the bladder. th...

Survive. >> so basically, four or five every four years. >> certified by the highest in the land as being at the very top of the top of their professions. m.o.f. challenges often include ultra old-school classics not unlike the one we're making today. pouillard au visse. thick slices of black truffle are slipped under the skin of a chicken from bresse, the rolls-royce of chickens. it's then tied, slipped inside a pig's bladder and steamed until tender. >> the idea is to concentrate the flavor of the truffle inside the bladder. the dish they choose, it's always in reference to a chef of the pas...