A garlicky herb topping gives Cory's grilled whole fish a welcome bright bite.

Built atop a buttery graham cracker-hazelnut crust, Jason's decadent tart is finished with a boozy mousse that gets its richness from both cocoa powder and semisweet chocolate.

Rusty's cheesy boudin balls gets their golden brown and crispy exterior thanks to a classic three-step breading procedure — first flour, then egg, then crunchy panko breadcrumbs — before being fried.

It's all about the crispy skin on Cory's restaurant-quality duck dish. He serves it with a sweet-tangy gravy to balance the savory taste of the meat.