2024-06-17
Challengers try not to crumble during the coffee cake battle when incorporating the surprise ingredient of tropical mangoes. Bakers and fakers play ketchup in Round 2, when tomatoes in multiple forms must be featured in their desserts.
The Kitchen replicates meal moments from your feed. Sunny Anderson's Insta-Famous Cheesy Bread Bowl with Hot Roasted Tomato and Peppers Dip gets an epic cheese pull, and guest Franco Noriega presents a Perfect Poached Egg served on Avocado Toast.
Michael Symon starts in Queens, New York, with a burger loaded to the max with beef, ham, bacon and sausage. Also, a Korean-style smoked pork sandwich with miso-barbecue sauce makes Atlanta the frontier of barbecue fusion.
In Queens, New York, Michael Symon dives into a triple-stacked burger with beef, lamb, and turkey. Some of the most authentic Mexican lamb barbacoa in America is found in Houston, Texas.
Michael Symon starts in Boston with a burger that originated as a late night; next, he heads to Seattle, where a beer hall serves a mammoth, pretzel-breaded, and deep-fried pork shank; and in Miami, he tries some baby back ribs with a homemade guava-habanero glaze.
Michael Symon starts in Memphis with a triple-layered twist on dry-rub ribs and a corned beef that is a 30-day labor of love. Then, in Phoenix, classic mac and cheese gets a boozy boost from a special in-house brew.
In Savannah, Georgia, Michael Symon starts with sweet and savory pork belly sliders with bacon jam and bourbon sauce, nestled inside a fluffy doughnut bun. Then in Portland, Oregon, eggs baked in a tomato and pepper stew make the best shakshuka in the city.
Michael Symon sinks his teeth into a burger that's so dangerously good, innocent bystanders had better beware. Then, pizza gets a brunch makeover in Atlanta with creamy scrambled eggs and crispy pancetta.
Michael Symon starts in Boston where a whole smoked hog is getting the royal treatment with a marinade injection, a salt crust and a foil wrap for crispy skin. Then in Phoenix, a wolf of a burger gets topped with smoked pulled pork, bacon, a stout barbecue sauce and beer mustard. Finally, a whole game hen sitting on a beer can in Dallas makes for the juiciest chicken in all of Texas.
Michael Symon has some fried chicken and pancake tacos in Savannah; a burger with a house-made chorizo patty and Spanish flavor in Seattle; and smoked pulled pork with a Kansas City-style barbecue rub.
Jordan Andino explores the cuisine of Toronto, Canada. He goes to restaurants Chantecler, Petit Potato, and Nightowl Toronto.
Jordan Andino explores the Montreal food scene. He tries braised calamari caponata and soft shell crab banh mi at Monkland Tavern in Notre Dame; filet mignon, grilled chicken, and suffed baked potato at Moishe's in Plateau Mont Royal; and cheesy, gooey pastries and passionfruit pulled pork arepa at a Venezuelan hot spot in Little Italy.
Jordan Andino's on the west coast, checking out what Vancouver has to offer after hours. His first stop is tapas bar Espana, where he cracks into a Spanish version of a British Scotch egg and follows that up with incredible seafood paella. Next he heads to the Gastown neighborhood and stops at Clough Club, known for its twisted-up street food and cultivated cocktails.
Jordan Andino hits the streets to uncover unexpected late night delights in Pittsburgh. First, Jordan heads to the Yard in Shadyside where they're grilling up more than 29 different kinds of grilled cheese sandwiches. Then, Jordan heads downtown to Caribbean-themed Pirata for flavorful Jamaican beef patties, skirt steak tacos and adventurous pirate life. Lastly, it's a trip to Umami in Lawrencevil
Jordan Andino is in Providence, Rhode Island, a small town bursting with late night eating opportunities. He tries brisket nachos, lemon chess pie, ham biscuits, and more.
Jordan Andino checks out what Portland, Maine has to offer after hours. He tries polenta cheese fries, Polynesian skewers, tropical chicken wings, flaming cocktails, and more.
The signature round begins as three chefs combat the clock and the element in an attempt to secure their spot in the crossfire round. Judges Mike Callaghan, Connie DeSousa, and Hugh Mangum dish out a grilling. The last chef standing takes on a legend. (Repeat).
The competing chefs feel the heat in the wildfire round with $10,000 on the line. The competition spices up in the crossfire round. In the feast of fire, the chefs try to keep calm and curry on while impressing the judges. (Repeat).
A trio of daughters running a Montreal bakery see bills piling up and workload increasing. With their dream of running a profitable family business hanging by a thread, Steve steps in to transform their menu and throw them a lifeline. (Repeat).
A couple is struggling to attract customers in their Patisserie. (Repeat).
Andrew Zimmern explores the neighborhoods that make Chicago a culinary treasure trove. From handcrafted burgers in the West Loop to street-style tacos in Wicker Park and barbecue chicken served up in Bronzeville, Chicago restaurants are raising the bar with an endless number of delicious destinations. (Repeat).
Andrew Zimmern shares a gastronomic tour of the Iowa State Fair.
The competing chefs search for the right ingredients to make fries and then put their best fruit forward as Alex Guarnaschelli asks them to make a fruit-centric dish. (Repeat).
The chefs start off by making something both portable and delicious. Then, what's new is old again as they attempt to make old-fashioned dishes, and the final two chefs get creative to impress the judges with their dishes made from candy. (Repeat).
Chefs specializing in vegetarian and vegan cuisine take their shot against Alex. The vegan chefs from New York, Oregon and Texas battle it out for a chance to win $10,000. (Repeat).
Alex Guarnaschelli and Eric Adjepong meet up to watch three brunch experts try to take Alex down. (Repeat).
Sausages are sampled across America. Included: sausage cooked in pancakes in Boulder; a bratwurst buffet in Columbus, Ohio.
Five steakhouses are visited. Featured eats include a whiskey-soaked steak in Omaha; and a 64-ounce steak in Denver.
The world's tastiest sandwiches as chosen by Andrew. Included: Italian beef and French dip.