Starting with a baguette, Michael Symon makes French toast with a custardy center and crispy edges. The perfect finishing touch is a delightfully sweet and salty topping of praline bacon.
In San Juan, Puerto Rico, Guy Fieri and Antonia Lofaso debate over the right way to eat Mercado La Carreta's battered brioche stuffed with slices of freshly baked cheesecake.