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Some of the best Indian food is in England. As our salute to the U.K. continues, we�ll discover the wonderful pleasures of this unique cuisine. Recipes: Sevruga Caviar with Dal Blinis; Crab Soup with Sweet Spices and Ginger Juice; Mrs. Ayyer�s Vegetable Biryani; Chai Creme Brul�e

Chef Jan Birnbaum and Michael go head to head to create their versions of this spicy classic; then the neighbors get to judge who does it best. It's a hot pot party complete with the fixins! Gameplan Morning of Chili Challenge Cook off: Chop, season and brown meat and vegetables for Chiarello Chicken And White Bean Chili With Veggies. Add vegetables, thin out with wine, broth and paste, simmer for one hour. Pit, peel, and grill avocadoes on open flame for Green Goddess Dressing. Mix, puree and refrigerate Green Goddess Dressing. Mix, puree and refrigerate Bloody Bull mix. Add final red peppers, white beans and other vegetables to Chiarello Chicken And White Bean Chili with Veggies, simmer for another few minutes and refrigerate until serving. 2 Hours before Chili Challenge Cook off: Brown meats, sauté with vegetables, chilies, spices and flour, thin out with broth, beer, and ground tortilla mixture and allow to simmer for one hour for Green Duck Chili. Assemble and serve Bloody Bull cocktails. Cut iceberg wedges, top with Green Goddess Dressing, and serve. Garnish and serve chilies side by side, or separately. Beverages: Bloody Bull Cocktails, Beer

Chef George Stella is joined by best-selling cookbook author Dana Carpender to prepare some of her favorite quick and easy, low carb gourmet meals. Together they make a heaping fresh spinach salad topped with toasted pecans; a feta-spinach salmon roast; a dish Dana calls "Little Mama's Side Dish" which uses chopped cauliflower as its base mixed with green pepper, chopped onion and sautéed bacon; and finally a simple dessert called strawberry cups topped with a pretty fanned strawberry and a dollop of homemade whipped cream. Top 5 Tips 1. Cauliflower is a great stand-in for potatoes and rice, adding texture while picking up the flavor of whatever it is cooked with. 2. Low carb is about freshness, but not everyone has time to prepare a fresh meal everyday. Stay healthy by preparing things in large quantities and saving the leftovers. Protein-packed chilis and meat roasts are easy to make and can last for days in the fridge. 3. Watch out for unsuspecting veggies. Onions are what George calls a "borderline vegetable" since it contains so many natural sugars. Limit yourself by using one onion for up to four different meals. 4. Olives are a great salty snack alternative for low carb diet programs. 5. Berries are an excellent choice for low carb dieters. They are lower in sugar than their fruit counterparts and are packed with anti-oxidants.

Jack asks Frederic to teach her how to make succulent, juicy pan roasted pork chops with a quick apple chutney on the side. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Vegetable peeler Chef’s knife Microwave-safe bowl Microwave Measuring spoons Large oven-proof skillet Tongs Cutting board Aluminum foil Pepper mill Flat spatula Dry measuring cups Instant-read thermometer Tips: Cooking thin vs. thick pork chops: Pan-frying, grilling, or broiling are best cooking methods for pork chops. Look for chops cut 1 1/4 to 1 1/2 inches thick. Thinner chops are more prone to drying out. Thin chops need some protection; breading is a good way of insulating the meat and keeping the juices inside. A thick spice rub or a marinade serves a similar purpose, and also adds some flavor. Searing, tenting, and resting meat: Searing is a very high-heat, fast cooking method used to brown the exterior of the meat and produce a nice crisp crust; searing adds flavor to meat and seals in the juices. Tent meat to keep it warm while resting, but don’t let foil touch meat, as this affects crust and does not give it the room it needs to rest. Meat needs to rest so that the juices redistribute throughout the piece of meat. If you cut into the meat immediately, you lose at least half of its juices. Cooking with apples: Macintosh, Fuji, Granny Smith, Rome Beauty, Empire, and Golden Delicious varieties are all good for cooking. A high sugar content and a high acid content are both desired, as well as an apple that holds it shape when cooked. Recipe Rescues: Dry Pork Chops – Briefly simmer in a little broth or cooking liquid to re-moisten the interior. Remember that carry-over cooking will raise the internal temperature of the chops several degrees, so next time remove from heat sooner. Mushy Apples – Cooking them (like in the chutney) is the best way to use mushy apples. When selecting apples for cooking, choose ones that feel rock hard and do not have any brown spots or blemished areas. Oil Begins Smoking – Take it off of the heat and let it cool down before adding pork chops. Make sure the chops are dry before adding them to the pan; any amount of water will make the oil spatter. Pan Begins Burning – Transfer the chops to a new skillet, or remove them to a platter while you clean the pan. Add more oil, and then continue searing. If you have finished searing, finish cooking them in the oven in a new oven-safe pan or platter. Pork Chops Curl/Cook Unevenly – Keep them flat while cooking by gently pressing down with a flat spatula. Look for chops with even thickness throughout.

Food Network searched for the Ultimate Comfort Food recipe. After a nationwide recipe contest, nine finalists competed in three rounds: Chili, Mac and Cheese and Sandwiches. A panel of food experts determined whose comfort food dish was the best. See who walks away the winner of $25,000! COMPETITORS: Chili Peg Schaefer Recipe: Mexitana Ancho-Lamb Chili Hometown: Bozeman, Mo. Ray Isacsson -- Winner! Recipe: Spanish Influenced Chili with Collard Wrapped Pork, Chorizo and Sweet and Smoky Paprikas Hometown: Danbury, Conn. Anne Tegtmeier Recipe: Ultimate Veggie Chili Mac and Cheese Autumn Clements Recipe: Black and Tan Irish Mac and Cheddar Hometown: Amelia Island, Fla. Brett Greenberg -- Winner Recipe: French Onion "Soup" Mac and Cheese Jenny Flake Recipe: Pepita Crusted Cheddar Jack Southwest Chicken Mac Hometown: Gilbert, Ariz. Sandwich Ivan Aviles -- COMFORT FOODS GRAND PRIZE WINNER! Recipe: Boricua Plantain Sandwich Hometown: Holtsville, N.Y. Anna Georgantonis-Keah Recipe: Squash Sandwiches Hometown: Austin, Texas Michael Giletto Recipe: Germany's Version of the "South Philly Cheese Steak with a Twist" Hometown: Mickleton, N.J.

Jack asks Frederic to teach her some recipes for the crispiest, juiciest chicken cutlets ever. Recipes include: Italian Breaded Chicken Cutlets; Cajun Cornmeal Crusted Chicken Cutlets. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Baking sheet Serrated knife Chef’s knife Cutting board Food processor Pepper mill Rasp or box grater Measuring spoons Meat mallet Wax paper 3 shallow pans or bowls Large skillet Liquid measuring cup Tongs Rack over baking pan Dry measuring cups Tips: Standard breading procedure: An assembly-line procedure for items to be pan-fried or deep-fried that consists of dredging the item in flour, dipping it in beaten egg, and coating it with crumbs. It works because the flour helps the egg wash adhere, and the egg wash allows the breadcrumbs to stick. Shake off the excess flour before dredging in egg, and pack enough breadcrumbs on to fully and evenly coat the food, but shake off the excess before frying. Frying oils: Oils with a high smoking point work best for frying because the oil needs to be at a high temperature yet still below its smoking point when frying. Good frying oils include most vegetable oils, peanut oil, safflower oil, soybean oil, grapeseed oil, and canola oil. Fats that are not good for frying (because they have low smoke points) include olive oil and butter. Pan-frying: Pan-frying is a cooking method in which items are cooked in deep fat in a skillet; generally involves more fat than sauteing, but less than deep-frying. The goal of pan-frying is to produce an exterior with a crisp, golden brown crust, which acts as a barrier to retain juices and flavors. Recipe Rescues: The breading is soggy – The temperature of the frying oil was not hot enough. Serve chicken over a salad or in a sandwich so that it is not as noticeable. The breadcrumbs got too dark – Make sure to use a low-sugar content bread for making breadcrumbs. The sugar will cause the breading to burn in the high heat of the frying oil. Your chicken is not cooked through – After slicing, return the chicken to the oven and continue cooking until the inside is no longer the least bit pink in color, and juices run clear. The coating is too spicy – Serve chicken with mayonnaise, a yogurt sauce, or lemon wedges.