Mr. John's chorizo and seafood gumbo Emeril's stacked salad blue cheese stuffed fillets with bacon mashed potato chocolate pecan cake with white chocolate mocha sauce.
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Stuffed filet of beef with bordelaise sauce cowboy steaks.
Mr. John's chorizo and seafood gumbo Emeril's stacked salad blue cheese stuffed fillets with bacon mashed potato chocolate pecan cake with white chocolate mocha sauce.
The finalists compete in a backyard barbecue-themed doughnut showdown.
Spaghetti with three-tomato sauce patriotic votives 3-D paper star decorations C.J. Olson Cherries poached cherries bald eagles American flags red, white and blue tarts.
Discovering the world of pizza in New York City, sampling slices from various styles and uncovering the secrets to making the perfect pie.
Diving into the vibrant Haitian cuisine of Miami, experiencing the bold flavors, spices, and cultural influences that shape this unique culinary scene.
Indulging in the heartwarming flavors of comfort food in Sherman Oaks, exploring classic American dishes and the nostalgia they evoke.
Savoring the finest cuts of steak in Boca Raton, indulging in the city's renowned steakhouse culture and learning about the art of perfectly cooked meat.
Immersing in the vibrant atmosphere of New York's Chinatown, tasting authentic Chinese delicacies and discovering the history behind this iconic neighborhood.
Delving into Baltimore's famous crab culture, showcasing the city's love for succulent crab dishes and the unique way they're prepared.
A culinary journey through Palm Springs, uncovering the glamorous dining scene inspired by the golden age of Hollywood.
Host Gary Takle explores the rich flavors of Cambodian cuisine in Long Beach, highlighting traditional dishes and the vibrant culture of this diverse community.
Tony decides to share all of his hometown haunts with the viewers lox and bagels, wine and dinner, a variety of cheese and great hot dogs make his list of top stops.
Tony travels to Napa to eat at the restaurant of the chef he believes is the best at French cuisine, Thomas Keller, who designs a menu superficially for him.
Tony isn't so sure about the glamorous world of Los Angeles, so he begins with hot dogs after a long day, he has gained a new appreciation for the City of Angels.
Tony's favorite kitchen comrades all seem to come from Mexico, and he wants to know why Eddy takes him on a tour of his home and town for some great meals of ant eggs, worms and more.
Tony has always been interested in the Oaxacan tradition in food a friend leads Tony through a local market in Oaxaca, Mexico, where they taste a variety of interesting foods including tripe, grasshoppers and tequila.
Tony and his friend explore St. Petersburg Tony is especially interested in the working class foods of the people ice fishing, smoked fish and high luxury caviar are a few of the stops.
Tony's friend Zamir shows him around St. Petersburg Tony makes his way through round after round of blinis, borscht, reindeer, pickled salads and dumplings.
In Morocco, Tony learns about the country's rich culinary traditions and home cooking from a British immigrant.
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