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>> reporter: but the president is laughing off questions about what exactly he gains by being so cozy. >> coming under a lot of fire for your fist bump with the crown prince. [laughter] are i want to give you a chance to respond to that, but also how can you be sure another murder or like that won't happen again in. >> >>■ç god love you, what a silly question. i just made it clear if anything like that occurs again, he'll get that response and much more. >> reporter: president biden said the big takeaway from his meeting with the crown prince and others here in jeddah was a comm...

dis aprodesiac. this food is famous. some bold souls whisper that it's the best in italy. smell, smell, smell, the smelling is unbelievable. i'm stanley tucci. i'm italian on both sides and i'm traveling italy to discover how the food in each of this country's 20 regions is as unique as the people and the past. anger, religion and death. >> yes. >> it has everything in it. i'm here to discover why this place is home to the gastrono, ma'am i gastronomic, and how it drives its producers. will you marry me? and people here really know how to wait for the best things in life. s...

Take a look. >> if you have time to do a wet brine, that's fine, and do it like a pot of water, a couple bay leaves, a little sugar, a couple pepper corns, you could do a slice of orange, something like that. oh, yes, hi. yes, i'm here. okay. i'm going to talk about a recipe while you're checking, is that okay. tell me if i'm annoying her. >> okay. >> hey, how you doing? hi. okay. so, nick, if you're doing -- okay. nick, but a dry brine is easier. and do it -- brine for 24, but 48 hours is best, if you have the time. you guys getting a fresh turkey. >> yeah, it's being delivered tomorrow. >> o...

You're out here. i think we always have to start with concern. >> this is our signature brisket, and we rub it with a light mustard and then salt and pepper corns and our brisket rub are, secret recipe there. 's going to go against the grain. will: oh, my gosh, look at that bark. somewhere hegseth's over here, i'm getting a head start -- >> that's how you know you've got a perfect brisket right there. you can just see the flavor. will: there's like sugar cookie or dr. pepper in here or something. >> all the flavors collect together. will: you've also got some sauces and ribs. these are fall of...

>> anthony: five years. >> doubles in the house. >> anthony: looking pretty. >> thank you, thank you. >> anthony: as one does, i drag the band, keystone in the lunch, assuming correctly that one of these young punks would know how to make a good adobo. is there a single recipe? >> everyone would stake claim to having the best adobo, but the basic ingredients would remain the same. so, it's garlic, pork, we can now add the chicken, vinegar, pepper corns, bay leaf, soy sauce. >> anthony: this adobo is amazing. delicious. where did you learn to cook adobo? >> i learned from my mom. >> anthony: so...