Desserts from your childhood get a new spin at this retro bakery where Al bakes his own version of Sno-balls and Mallomars. Soda jerks and milkshakes go back in time to Café 50's in West L.A. for more retro nostalgia. Al learns to play with his food with a chocolate artist and paints his own edible masterpiece. And brownies make a girl?s dreams come true in Berwyn Pennsylvania.
Order up! The Kitchen diner is dishing out ultimate comfort food classics. Alex Guarnaschelli's Western Omelet Stuffed Peppers are the new and improved diner staple, while Sunny Anderson's Disco Inferno Tots go for the burn! Then, Geoffrey Zakarian pulls out all the stops for his rich and flavorful Baklava Toast with Cottage Cheese, Jeff Mauro gets your mouth watering with Meatloaf Katsu Sando and Katie Lee Biegel returns to childhood with a Chocolate Peanut Butter Milkshake.
Ayesha Curry is putting a grown-up twist on some childhood favorite foods for game night with her sister, cousin and childhood best friend. Ayesha swaps a plain old hot dog for a sophisticated Grilled Bratwurst with Brie and Spiral Apple Slaw, and she puts a colorful spin on french fries with her Rainbow Fries with a Grainy Mustard Aioli. It's not a game night without some sweets, so Ayesha reinvents a campfire favorite with her S'mores Doughnuts and whips up Spiked Chocolate Malted Milkshakes to get the party going.
Guy Fieri knows diners, so when his chef friends come to the ranch with their version of diner classics, they bring their A-game! Rocco DiSpirito makes a quick Turkey Dinner with All the Trimmings and a healthy version of the classic 10-Layer Chocolate Cake. Antonia Lofaso starts with homemade Fresh Ricotta Cream on Charred Ciabatta with Chili Parsley and then serves her main dish of cheesy Rice Balls Stuffed with Bolognese Sauce, Peas and Mozzarella. Finally, Carl Ruiz whips up a boozy Honey Bourbon Vanilla Caramel Milkshake and stick-to-your-bones Matzoh Ball Soup and Disco Fries.
Like a man on the hunt for Bigfoot, Jeff Mauro heads to Milwaukee in search of the legendary giant macaron. He finds it in its natural habitat, the pastry kitchen of Chef Andy Schneider at La Reve. Andy takes Jeff to the pastry board and shows him how to wrestle one of these light yet chewy behemoths out of a few simple ingredients. Inspired by all he's seen, Jeff heads back to Chicago to make his own sweet sandwiches, starting with one that uses Andy's giant macaron as the bread of a sandwich stuffed with coconut lime cheesecake filling. Next up is a sweet and savory crepe, starring chocolate hazelnut, banana, and potato straws. Finally, a creamy and sinful spiked Vanilla Malted Milkshake.