Tenderloin gets even juicier after a garlicky marinade and a turn on the grill. It's topped with crunchy apple and creamy black-eyed peas mingled in a refreshing vinaigrette.
Guy Fieri visits an authentic Persian restaurant in El Paso, Texas and tries Ghormeh Sabzi, a flavorful, herb-filled, beef stew like he has never tasted before.
Vivian Chan demonstrates how the water drained from a can of chickpeas can you used as an egg-white substitute for meringues, mousses and other vegan treats.