Sunny Anderson uses a rich sauce made of fresh tomatoes, sweet and hot peppers, onions, garlic and no oil to create her spicy Very Peri Grilled Chicken.
At an out-of-this-world vegetarian place in Cambridge, Mass., Guy Fieri tries an unbelievable sandwich built between vegan mac and cheese waffles, with crispy fried seitan chicken, tempeh bacon, lettuce and sriracha mayo.
Tender chunks of stir-fried chicken are tossed with pasta, toasted peanuts and a sweet-and-spicy sauce in this homemade version of a beloved California Pizza Kitchen dish.
Lazarus Lynch visits a local farm in Jackson, MS, to pick fresh greens. Then he steps into the kitchen with Chef Nick Wallace to make soul food-style fried chicken, greens and cornbread with a modern twist.