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Casey Webb's epicurean expedition takes him to San Jose, CA. His first stop is a one-of-a-kind drive-in for a crispy and golden falafel sandwich. Then he tackles the magnificent Monte Cristo Reeto with turkey, ham, bacon and Swiss cheese wrapped in a tortilla, deep-fried and topped with powdered sugar and grape jelly. Finally, Casey has a showdown with one of the Bay Area's biggest bowls of ramen in the Masumo Challenge.

Janet treats her Savory Spice Shop employees to a great meal starting with Mile High Smokey Mac n’ Cheese with sweet paprika, hickory smoked salt, and marjoram. Then, she prepares a sweet Maple Garam Masala Glazed Ham with an orange juice-based glaze. Her Sweet Potato Bisque with a kick of cayenne and allspice served with Sage & Savory Croutons proves to be a crowd favorite. For dessert, Janet creates homemade Chocolate Mulled Wine Sauce to serve over indulgent Vanilla Bean Ice Cream.

In Miami, Fla., the Gypsy Kitchen truck is our first stop for some East Indian and Asian inspired treats, Maharani Paneer, Jammin Jerk Slider and a Krazy Kim's Khim-chee Lo Mein are just some of the delights. Next we get stuck in to gourmet food on a stick in Houston, Texas, at the appropriately named Stick It truck. Then we hit up Louisville, Ky., and visit the Lil Cheezers truck for all your grilled cheese pleasures, The Plain Jane, Caprese and the Fancy Pants which is Brie, caramelized onions, granny smith apples and walnuts on thick cut wheatberry bread. Finally, we speed over to Indianapolis for some of this and some of that at the SOT SOT truck. Specializing in Creole Comfort food we'll check out their Crawfish Po'Boy, Jambalaya and a Jerk Chicken with red beans and rice.

When Bobby's daughter Sophie has a sleepover it can only mean one thing... dad's in the kitchen cooking up brunch for everyone! This fun and tasty menu starts with an Apple Pie Oatmeal with Bruleed Crust that's sure to wake up your taste buds and satisfy your sweet tooth. Next up for Sophie and friends is Ham, Egg & Cheese toasted to perfection on English Muffins. Bobby's Peanut Butter & Jelly French Toast Waffles will have you wondering if you're eating Waffles or French Toast... but either way, it's delicious! And as a special treat for the kids, Strawberry Pina Coladas-they may not have alcohol, but they've got plenty of tasty fruity flavor!

Christmas is a state of mind but it's a difficult state to achieve if you finish work on Christmas Eve and are expected to be as mellow as a tipsy Santa the next day, Ice Queen more like! Nigella's answer is to start early by filling her shelves with home made seasonal Beetroot and Ginger Chutney, bright red Chilli jelly (fabulous with cold ham and spiced beef), Spiced Fruits steeped in Ximinez Sherry (poured over Cornish Ice cream) and Winter Spiced Vodka. This episode is not just about condiments, Nigella will be making her Christmas Puddini truffles destined for the store cupboard but unlikely to last there for long. Nigella's Christmas cookies are welcome gifts but the most comforting aspect of all this work is the sense that Christmas doesn't have to come "off the shelf". This Stocking Filler will create a sense of homely Christmas industry but it isn't all solitary work. Nigella opens her doors to a few friends for a pre-Christmas Brunch. Featuring an Espresso martini, Triple Cheese and Onion Strata, a Glazed and toasted Vanilla Cake 'Brioche' and an Anti-oxidant Fruit salad, which could come in handy for the weeks ahead!

Jack learns that eggs aren't just for breakfast anymore when Frederic shows her some exciting new egg dishes. Recipes include: Onion, Ham and Cheese Frittata; Potato, Leek and Bacon Casserole. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Chef’s knife Dry measuring cups Liquid measuring cup Measuring spoons Small saucepan Colander 8 x 8-inch casserole dish Medium non-stick skillet Medium skillet Whisk Cheese grater Rasp or nutmeg grater Heat-proof rubber spatula Mixing bowl Pepper mill Cutting board Tips How to choose eggs: Eggs are graded AA, A, and B, in descending order of quality and freshness. Buy eggs from busy stores with high turnover. Check eggs in carton for any cracks or soiled shells. A fresh egg will have a very round yolk and a thick white that does not spread out that much. As eggs age, they become runnier. Pre-cooking ingredients for casseroles: Firmer ingredients like potatoes, leeks, etc. need to be pre-cooked because the cooking time of the casserole is not adequate. Softer ingredients like tomatoes and most vegetables often do not need to be pre-cooked. Cleaning leeks: No matter where you buy them or how clean they look on the outside, leeks are very dirty and need to be cleaned thoroughly. Peel and discard the outer layer of each leek. They are easier to clean if you slice them beforehand, or you will probably need to clean them again after cutting. Wash leeks under running water, letting the water get in between the layers of leeks. Or, rinse them in a large bowl of water, changing the water several times. Then spin them in a salad spinner. Cooking eggs – for both casseroles and frittatas: Eggs are very versatile; you can use almost any combination of meat, cheese, vegetables, etc. with eggs. If eggs seem dry while cooking, add more liquid – either milk, cream, half-and-half, etc. Recipe Rescues If your frittata is too browned on the bottom, carefully slice a thin layer off to remove the burnt part. Next time, cook over lower heat.If the casserole or frittata is too dry, it was cooked for too long a time or at too high a heat. Next time, reduce cooking time or temperature, and add slightly more liquid. Use overcooked eggs in a sandwich or salad.If the cheese on top burnt while under the broiler, reposition your broiler rack so that it isn’t quite so high, and watch the dish closely while under the broiler; leave the oven door slightly open so that you can see it.If the casserole or frittata is too dense, be careful not to over-beat the eggs. You also may have needed a little more liquid, or you may have over-cooked it.If the casserole or frittata is too runny, return it to the oven or stovetop, and let cook for a few more minutes over low heat. Next time, you may need to use a little less liquid and let cook slightly longer.

Learn the recipe for a Black Bean soup that creates the perfect, self-serve big game party bash. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Colander Large saucepan with lid Large soup pot Pepper mill Immersion blender or regular blender Wooden spoon Cutting board Chef’s knife Slotted spoon Measuring spoons Rolling pin Pizza cutter or chef's knife Pastry brush Parchment paper Sheet pan or cookie sheet Ladle Liquid measuring cup Tips: Soak beans in 3-4 times as much UNSALTED water as the quantity of beans Soaking beans is necessary because: They need to absorb some moisture in order to cook evenly Soaking keeps beans from splitting open Soaking breaks down the indigestible sugars that cause intestinal problems Soaking maximizes the nutritional content of beans Quick soak vs. long soak: For quick soak Bring beans to a boil for 3 minutes, and then remove from heat, cover pot, and set aside for 1-4 hours Drain beans and get rid of soaking water Rinse beans so that sugars do not remain Cook beans as directed Long soak Soak beans in cold water overnight or for 8 hours Drain beans and get rid of soaking water Rinse beans so that sugars do not remain Cook beans as directed Puff pastry: Available pre-made in the frozen section It is many-layered, consisting of pastry dough and pieces of chilled butter – when cooked, moisture from butter creates steam, causing dough to separate into many flaky layers Many applications, both sweet and savory – cheese straws, pot pie crusts, wrapping for encasing meats, flaky cookies like palmiers, pastries like Napoleons, croissants, pain au chocolate, etc. Recipe Rescues: For a vegetarian black bean soup - omit the ham hocks for a vegetarian black bean soup, but make up for it by seasoning with extra salt.For a chunkier soup - only puree half of the soup in the blender and add it back in to the chunky soup.Other sausages to use in the Saucisson - any type of smoked cured sausage containing pork, beef, or a combination.

Food Network searched for the Ultimate Pasta Recipe. After a nationwide recipe contest, nine finalists competed in three rounds: Spaghetti and Meatballs, Stuffed Pasta and Lasagna. A panel of food experts determined whose pasta dish was the best. See who walks away the winner of $25,000! COMPETITORS: Lasagna Elizabeth Morath -- PASTA GRAND PRIZE WINNER! Recipe: Summer Eggplant Lasagna Sonali Ruder Recipe: Spanakopita Lasagna Hometown: New York, N.Y. Laura Konen Recipe: Meat-za Hometown: Fond Du Lac, Wis. Spaghetti & Meatballs Ying Compestine Recipe: Spaghetti with Lion's Head Meatballs Hometown: Lafayette, Calif. Elaine Jones -- Winner! Recipe: Mediterranean Pasta with Lamb Meatballs Hometown: Salt Lake City, Utah Cecelia Ward Recipe: Chicken Gravy and Meatballs with Multigrain Spaghetti Hometown: Troy, N.Y. Stuffed Pasta Michelle Herrigel -- Winner! Recipe: Mama Mirabella's Ham and Cheese Ravioli Hometown: Pottstown, Pa. Lorraine Stevenski Recipe: Stuffed Manicotti with Fresh Marinara Sauce Hometown: Clearwater, Fla. Amy Thorson Recipe: Stuffed Shells with Chicken and Arugula and Creamy Alfredo Sauce Hometown: Marietta, Ga.