It's so bad it's good! With dishes like a mountainous 24 layer chocolate cake, and a succulent steak stuffed with golden fried oysters, or a pile of crispy duck fat fries smothered in cheese and gravy, it's no surprise Food Network stars including Michael Symon, Sunny Anderson, and Claire Robinson are torn between guilt...and pleasure.
Food Network has coaxed the stars into exposing their ultimate edible Guilty Pleasures! Valerie Bertinelli is weak for a saucy ham and cheese creation decadent enough for a king, and Bobby Flay carves up a sizzling, Big Apple-sized steak. If that's not rich enough we've also got snack shack Tacos, punk donuts, duck fat fries, and fried bologna.
This trip, Guy's rolling out for a little bit of everything. In Boulder, Colo., a crepe joint stacking them 21-high in a butter rum caramel cake. In Rego Park, N.Y., a Jewish deli cooking up third-generation recipes for stuffed cabbage and kreplach. And in Spokane, Wash., a pub brewing up a stout-braised lamb cheese steak.
Big Daddy's kid-friendly menu fills the day with love. Breakfast includes Elvis Pancakes, a fluffy pancake sandwich filled with peanut butter and bananas. Then, Big Daddy prepares Tommy Dogs — cheese- and bacon-wrapped hot dogs – for lunch. For a healthy addition, Aaron adds fun Crudités Creatures and a make-your-own Smoothie Bar.
Ree Drummond hosts a Pioneer Woman Q and A with answers starring a stunning Slow Cooker Mexican Soup and a healthy Killer Kale Salad. More problem cooking is solved with her Mom's White Sandwich Bread, spread with Blue Cheese and Chive Butter, all while Ree gets the third degree on time, family and her four-legged friends!
When Recreating the Nabisco RITZ Bits With Cheese, the chefs must be diligent in order to craft this teeny sandwich. In the Innovate Round, a chef breaks down the RITZ Bits to make Pasta Carbonara, but things get dicey when the dough starts to fall apart. The RITZ just keep on coming, on this episode of Rewrapped!
This trip, Guy's hitting the road for joints taking childhood favorites to a gourmet level. In Denver, the old-time bar going all-out homemade on the tater tots, the pork rinds and a monster pastrami sandwich. And in Tacoma, the neighborhood spot turning out pork shoulder tacos, elk sliders and tater tots stuffed with parmesan cheese.