Super cheesy mac and cheese gets a boost from ranch seasoning, and then it gets even better: It's deep-fried into crunchy and creamy golden-brown bites.
Anne Burrell gives her recruits a lesson in how to make classic French crepes filled with ham and Brie and topped with a fried egg and lightly dressed salad.
Guy Fieri is ready to take off with the special mix of spices used to make the Soujouk Flatbread at Alforon, a traditional Lebanese restaurant in San Diego serving authentic and delicious fare popular with the college crowd.
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