 If you really want to make an impression, there's one thing you need to master, charcuterie. That's right, we're about to get cheesy. Brought to you by Upscale with Prentice Penney on TruTV. Charcuterie, if you can say it right, you're halfway there. First, pick a board, wooden, classic, whatever floats your boat. Next, the meat. Pick meats that contrast and compliment each other. Spicy with mild, soft with hard. Keep it simple, and roll the meats for the cleanest presentation. And remember, what grows together goes together. So pair meats and cheeses from similar regions, like Parmigiano Reggiano and Presciutto di Parma. Next, add some seasonal fruits to cleanse the palate. Red or green grapes, figs, or dried apricots. There are over 600 species of olives, so don't freak out, just go to the olive bar at the store and pick one or two types that look good. Last step, cheese. Pick one or two cheeses, and chego, brie, cheddar, gruyere. Add some fig jam or spicy mustard, throw in some toaster bread and take a step back because you just upscaled your life and became a charcuterie master. Remember to check out more tips about mastering the art of charcuterie on upscale with Prentice Penney, Tuesdays at 10-9 central on TruTV.