Guy Fieri visits Purgatory in Salt Lake City, where they serve up an epic sandwich with three cheeses, house crema and tender, Asian-flavored short ribs.
Michael Symon puts a new fried sandwich in the spotlight with this crispy pork version coated in salty crushed pretzels and topped with sweet, hot honey.
Jeff Mauro puts a double punch of spice and heat in the glaze and marinade for his fried chicken, and he shares his secret technique for crispy fried chicken with lots of nooks and crannies.
For easy entertaining. Giada shows how quick and easy it is to make mini-Italian clubs with an unexpected ingredient of light and airy egg crepes. Enjoy how the flavors meld together for a terrific appetizer.