Bobby Flay travels to Fort Worth, TX for some true Texas tastes. He tastes some Cowboy Cuisine that kicks at Ranchman Cafe, then meets with a cultivated Cowboy, Grady Spears, author of "Cowboy in the Kitchen", and finally Bobby grabs some tex-mex.
Beyond Meat opens up its labs and innovation kitchen to Rhett and Link, who want to see if plant-based foods can eat like meat. They try classic and innovative dishes with Beyond products and discover the surprising science that makes it all possible.
Trisha shares some of her grandmothers' best-kept secrets in the kitchen. Along with her sister and niece, Trisha prepares some of her grandmothers' best Southern recipes like Grandma Paulk's Chicken and Dumplings, Deviled Eggs and Grandma Yearwood's Coconut Cake with Coconut Lemon glaze.
Trisha Yearwood invites Jeff Mauro to Nashville after her guest spot on The Kitchen that included a backstage jam session. Trisha makes Eggplant Parmesan Towers and Stove Top Stuffed Artichokes. Later, they make Lemon Ricotta Cookies and Jeff shows Trisha his Classic Chicago Chicken Vesuvio.
Gesine Prado is an acclaimed pastry chef, home cook, and baking instructor, teaching regularly at King Arthur Flour, Stonewall Kitchen, and her own baking school in Hartford, Vermont: Sugar Glider Kitchen. The school is attached to her 18th century farmhouse where she lives with her husband, two dogs, two cats, one goose, three ducks and five chickens. Gesine has previously appeared on TODAY, The Wendy Williams Show and The Talk. She is the author of the baking memoir, "My Life from Scratch," and four baking cookbooks: "Bake It Like You Mean It," "Let Them Eat Cake," "Sugar Baby," and "Pie It Forward."