Things get chilly when one chef must use freezer burnt ingredients to make a chili cheese dog. Then Alton's done it again with a pasta art masterpiece, but it turns out not everyone is art lover. Finally one chef feels like they're going around in circles when forced to use a spinning cook station.
This trip, Guy's hittin' the road for some scratch-made comfort food. In Burbank, Calif., the family-owned chili-serving spot with a name dating back a century. In Philadelphia, the three-story gourmet bar food joint crankin' out clam chowder with gnocchi and a regional fry favorite. And in Toronto, Canada, the smokehouse kicking burgers and fried chicken up a notch and turning a traditional BLT on its head.
Al heads to an all-dessert restaurant to see if his skills are delicate enough to make petit fours. Chili done the same way for almost fifty years, a Washington D.C. landmark spoons it up morning, noon, and night. Al meets an Englishman serving up fried macaroni and other British specialties. Small batch ice cream leaves a big impression at Jeni's Fresh Ice Creams in Columbus Ohio