Boston Hosts First-Ever Food Truck Throwdown

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Boston and New York City food trucks battle for the title of top food truck city

Rev up your engines and your appetites! Notable food trucks from both Boston and New York City are competing in a day-long, mouthwatering Food Truck Throwdown on Saturday, Oct. 13 at Boston's Dewey Square from 11 a.m to 9 p.m.

Seven New York City food trucks will be battling it out against seven Boston food trucks. The event was created by Sara Ross, the founder of Boston’s Kickass Cupcakes.

Online voters were able to determine which food trucks from each city would compete. The Boston contenders are Bon Me, Kickass Cupcakes, Lobsta Love, Mei Mei Street Kitchen, Roxy’s Grilled Cheese, Staff Meal, and The Cookie Monstah. Representing New York are Fishing Shrimp, Bian Dang, Big D’s Grub, Mike ‘N Willie’s, The Munchie Mobile, Nuchas, and Wafels & Dinges.

To decide which city wins, a panel of local celebrity judges, including Emmy Award-nominated entertainment reporter Jenny Johnson, are selecting the champion. Admission to the Food Truck Throwdown is free.

Who will win the title for reigning food truck city: Boston or NYC?

Tayler Stein is a Junior Writer for The Daily Meal. Follow her on Twitter @TaylerSteinTDM.

How to make the perfect Manhattan cocktail

On Thursday, January 28 at 7 p.m., Boston.com Cocktail Club host Jackson Cannon and special guest Sabrina Kershaw will make cocktails with rye whiskey. Melissa Ostrow

updated on February 2, 2021

Bartender Will Isaza predicts the future of Boston bars and restaurants

When I first stepped behind a bar I didn’t really know anything about classic cocktails, or what a classic cocktail even was to be honest. I thought I would make some drinks, make some money and probably move on, and well, that was 17 years ago. About four years in I found myself diving head first into the world of bartending, classic cocktails, and the history of everything booze related. One of the first “real drinks” most bartenders learn to make is the Manhattan, and it’s a drink that really has stuck with me through my whole career.

You could very well ask 10 different bartenders at 10 different bars for this same cocktail, and get 10 very different drinks. That was one of the reasons this cocktail has always piqued my interest. I wanted to know where it actually originated, and what are the ideal ingredients and proportions. I thought it was a drink that really encompassed the cocktail culture and the resurgence of cocktail bars that was happening in Boston at the time. The first time I put my name on an original cocktail, it was a Manhattan variation.

There are a few different stories about where and when this cocktail was first created, and no one claims to know with a 100% certainty what the real story is. What is almost universally decided on is that it was created in New York City sometime in the late 1800s (between the 1870s and 1880s) and was most likely made with rye whiskey, although it is now commonly made with bourbon.

Like most cocktails, the foundation starts with quality ingredients. Many recipes call for a much larger amount of whiskey to vermouth, but I prefer a 2:1 ratio, and I think you will find that if you use good whiskey and vermouth, this recipe will yield a delicious, and well-balanced cocktail.

The last thing to think about when preparing this recipe is your bitters and garnish. Angostura bitters is classic and for good reason, although a nice twist on the recipe is a few dashes of orange bitters or perhaps a couple dashes of each. The maraschino cherry is the most recognizable garnish, I suggest a Luxardo cherry if the cherry is your garnish of choice. A lemon or orange twist is another garnish route and can brighten up the cocktail in a nice, subtle way. This is easily one of the most timeless classics, and with the right ingredients and a few steps, it’s a great go-to for at home cocktail enthusiasts. Cheers!

Each show includes a mini-biography about the chef who is to be challenged, shown before the challenge takes place. The content for the biography is actually collected as part of an elaborate ruse or setup, where the chef or cook is told that they are going to be featured on a fictitious Food Network show. As part of the show, the featured chef (and their associated restaurant, if any) hosts a small party, which is then unexpectedly "crashed" by Bobby Flay. Upon Flay's arrival, he reveals the true nature of the show, and the "Throwdown" is initiated.

In the Food Network's test kitchen, Flay and his two sous-chefs (Stephanie Banyas and Miriam Garron) experiment and prepare the particular dish, often opting for a variant of the dish.

When Flay makes his appearance at a rival's event, he is usually greeted with surprise and confusion, although there has been one occasion where the challenged chef figured out that Flay would be appearing for a throwdown and ended up challenging him. Flay's comment was that he "had been set up." [1] However, the rival usually quickly gets over the initial shock and warms up to the challenge. After the dishes are prepared, the two chefs taste each other's creations and are usually quite complimentary towards one another. Finally, the dishes are evaluated by one or more connoisseurs or notable veterans in that field (via a blind taste test), with the winner then being announced.

Each episode ends with a challenge from Flay looking directly into the camera and saying, "All you chefs keep doing what you do, but ask yourself this. " Finished by the featured chef saying "are you ready for a Throwdown?"

The format of the show does not edit or disguise Flay's lack of knowledge of technique regarding cooking for the challenge. He often makes use of New York City-area experts to teach him basic techniques. In other instances, he acknowledges the traditional approach to the dish but then explains how he will make it more modern or more his own style of cooking with various added ingredients.

Flay's record is 32 wins, 1 tie, and 68 losses. Flay has a winning record (5 wins and 4 losses) with cake challenges, winning throwdowns for cheesecake and cupcakes in season 2, coconut cake and red velvet cake in season 5, and German chocolate cake in season 6. Flay lost throwdowns for wedding cake in season 1, Bûche de Noël in season 5, and Carrot cake and Pineapple Upside-down cake in season 8.

During season 3 of the Nickelodeon sitcom iCarly, a show called "Food Fight" on the fictional "Food TV" channel parodied "Throwdown!" with faux celebrity chef/host Ricky Flame (a play on Bobby Flay's name) challenging Carly, Sam, and Freddie to a cook-off over his spaghetti tacos. Following the format of "Throwdown!", Carly and her friends were led to believe they were being featured on a "Food TV" program when Ricky Flame surprised them with the throwdown. [2]

During season 27 episode 2 of the Simpsons, Scotty Boom from the Chew Network challenges Homer to an "Eatdown. [3] "

Season 1 Edit

Episode	Show number	Food	Chef	Restaurant	Location	Winner
1	BT0101	Chowder	Benjamin Sargent	Hurricane Hopeful Surf Bar	Brooklyn, New York	Bobby Flay
2	BT0102	Wedding cake	Michelle Doll	Michelle Doll Cakes	Brooklyn, New York	Michelle Doll
3	BT0103	Chili	Cindy Reed Wilkins	Cin Chili & Company	Houston, Texas	Tie
4	BT0104	Jerk chicken	Angela Shelf Medearis	Austin, Texas	Angela Shelf Medearis
5	BT0105	Steak	Eric Dominijanni	Twentynine Palms, California	Eric Dominijanni
6	BT0106	Breakfast	Lynn Winter	Lynn's Paradise Cafe	Louisville, Kentucky	Lynn Winter
7	BT0107	Burgers	Susan Mello	Queens, New York	Bobby Flay
8	BT0108	Jambalaya	Emile Stieffel	New Orleans, Louisiana	Emile Stieffel
9	BT0109	Cocktails	Tobin Ellis	Las Vegas, Nevada	Bobby Flay
10	BT0110	Doughnuts	Mark Israel	Doughnut Plant	New York City, New York	Mark Israel
11	BT0111	Cheesesteak	Tony Luke, Jr.	Tony Luke's	Philadelphia, Pennsylvania	Tony Luke
12	BT0112	Ice cream	Jeff Sommers	Izzy's Ice Cream	Saint Paul, Minnesota	Jeff Sommers
13	BT0113	Fried chicken	Jasper Alexander	Hattie's Restaurant	Saratoga Springs, New York	Jasper Alexander
14	BT0114	Barbecue	Butch Lupinetti	Mount Laurel, New Jersey	Butch Lupinetti
15	BT0115	Pizza	Giorgio Giove	Brother's Pizzeria	Staten Island, New York	Giorgio Giove

Season 2 Edit

Episode	Show number	Food	Chef	Restaurant	Location	Winner
1	BT0201	Chocolate	Fritz Knipschildt	Chocopologie / Knipschildt Chocolatier	Norwalk, Connecticut	Fritz Knipschildt
2	BT0202	Bulos Flavored Ice Cream	Keith Young	New York City, New York	Keith Young
3	BT0203	Meatloaf	Jack and Rocco Collucci	Collucci Brother's Diner	Hyannis, Massachusetts	Jack and Rocco Collucci
4	BT0204	Macaroni and cheese	Delilah Winder	Delilah's	Philadelphia, Pennsylvania	Bobby Flay
5	BT0205	Fish and chips	Mat Arnfield	A Salt and Battery	New York City, New York	Mat Arnfield
6	BT0206	Cheesecake	Alan Rosen	Junior's	Brooklyn, New York	Bobby Flay
7	BT0207	Cuban roast pork	Roberto Guerra	Roberto Guerra
8	BT0208	Spare ribs	Buz Grossberg	Buz and Ned's	Richmond, Virginia	Buz Grossberg
9	BT0209	Cupcakes	Terri Wahl	Auntie Em's Kitchen	Eagle Rock, California	Bobby Flay
10	BT0210	Hot dogs	Richard, Gloria, and Beverly Pink	Pink's Hot Dogs	Hollywood, California	Bobby Flay
11	BT0211	Buffalo wings	Drew Cerza	The Anchor Bar	Buffalo, New York	Drew Cerza
12	BT0212	Sticky buns	Joanne Chang	Flour Bakery	Boston, Massachusetts	Joanne Chang
13	BT0213	Hot browns	Joe and John Castro	Brown Hotel	Louisville, Kentucky	Joe and John Castro

Season 3 Edit

Episode	Show number	Food	Chef	Restaurant	Location	Winner
1	BT0301	Crepes	Nessa Higgins & Andrea Day Boykin	Flip Happy Crepes	Austin, Texas	Nessa Higgins & Andrea Day Boykin
2	BT0302	Puffy tacos	Diana Barrios-Trevino	La Hacienda/Los Barrios	San Antonio, Texas	Diana Barrios-Trevino
3	BT0303	Jerk ribeye	Nigel Spence	Ripe Kitchen and Bar	Mount Vernon, New York	Nigel Spence
4	BT0304	Chicken fried steak 1	Paula Deen	Uncle Bubba's Oyster House	Savannah, Georgia	Paula Deen
5	BT0305	Pie	Janet LaPosta & Ally Taylor	Pie Moms	Rockland, Maine	Bobby Flay
6	BT0306	Crab cake	Mitch Weiss	The Lobster Dock	Boothbay Harbor, Maine	Bobby Flay
7	BT0307	Muffuletta	Mike and Jack Serio 2	Serio's Deli	New Orleans, Louisiana	Mike and Jack Serio
8	BT0308	Blondies	Tom Finney and Mark Ballard	Sugardaddy's Sumptuous Sweeties	Columbus, Ohio	Tom Finney and Mark Ballard
9	BT0309	Meatballs	Mike Maroni	Maroni Cuisine	Northport, New York	Mike Maroni
10	BT0310	Ice cream sundae	Julia Reynolds	Ice Cream Man	Greenwich, New York	Bobby Flay
11	BT0311	Lasagna	Mark Bove	Bove's Café	Burlington, Vermont	Bobby Flay
12	BT0312	Turkey and dressing	Renee Ferguson	Geneva, Illinois	Bobby Flay
13	BT0313	Gingerbread	Johanna Rosson	Macomb, Illinois	Johanna Rosson

^Note 1 : Highlights aired on Paula's Party
^Note 2 : Jack Serio died soon after this episode aired. [4] A remembrance graphic appeared at the end of the program.

Season 4 Edit

Episode	Show number	Food	Chef	Restaurant	Location	Winner
1	BT0401	Biscuits and jam	Carol Fay	Loveless Cafe	Nashville, Tennessee	Bobby Flay
2	BT0402	Ice pops	Irma and Norma Paz	Las Paletas	Nashville, Tennessee	Irma and Norma Paz
3	BT0403	Chocolate chip cookies	Pam Weekes and Connie McDonald	Levain Bakery	New York	Pam Weekes and Connie McDonald
4	BT0404	Eggplant parmesan	David Greco	Mike's Deli	Bronx, New York	David Greco
5	BT0405	Chicken and waffles	Melba Wilson	Melba's	Harlem, New York	Melba Wilson
6	BT0406	Pretzels	The Pretzel Boys	The Pretzel Boys	Philadelphia, Pennsylvania	Bobby Flay
7	BT0407	Arroz con pollo	Jorge Ayala	La Fonda Boricua	New York	Jorge Ayala
8	BT0408	Grilled cheese sandwich	The Pop Shop	The Pop Shop	Collingswood, New Jersey	Bobby Flay
9	BT0409	Dumplings	Sohui Kim	The Good Fork	Red Hook, New York	Sohui Kim
10	BT0410	Pulled pork	Lee Ann Whippen	Wood Chicks BBQ	Chesapeake, Virginia	Lee Ann Whippen
11	BT0411	Arepas	Maribel and Aristides Barrios	Caracas Arepas Bar	Manhattan, New York	Maribel and Aristides Barrios
12	BT0412 1	Grilled pork tenderloin vegetable skewers grilled whole fish cocktails	Butch Lupinetti Delilah Winder Nigel Spence Tobin Ellis	Miami, Florida	Bobby Flay

^Note 1 : A special "Rematch on the Grill" episode featuring 3 former Throwdown contestants. Ellis showed up at the Throwdown itself to challenge Flay separately.

Dick Cummings - host Crave, senior editor Riviera Magazine - TV judge The Next Iron Chef, Iron Chef UK, executive chef Playboy Club (London) - host Healthy Appetite - host on Essence of Emeril and Emeril Live - host on Nigella's Kitchen - host on Semi-Homemade Cooking and Sandra's Money Saving Meals - TV judge The Next Iron Chef, and "Iron Chef America" author Eat My Globe and Gina Neely - Hosts Down Home with the Neelys - TV judge Cupcake Wars, founder Sprinkles Cupcakes (Los Angeles, California) - Host Naked Chef and Jamie at Home - TV judge on Ultimate Recipe Showdown, chef/owner Kefi (New York) - chef and owner ofSpago (Los Angeles) - host of 30 Minute Meals and $40 a Day - host of 5 Ingredient Fix - co-host on Chefs vs. City, TV judge Chopped, executive chef/owner Centrico (New York) - celebrity chef, and author of Relaxed Cooking With Curtis Stone - host on Unwrapped and host/judge onUltimate Recipe Showdown - Iron Chef, chef/owner Lola Lolita (Cleveland, Ohio) - chef/host Dessert First with Anne Thornton - host "Simply Ming", chef/owner Blue Ginger (Wellesley, Massachusetts), Blue Dragon (Boston, Massachusetts) - host Mexican Made Easy - host Bizarre Foods with Andrew Zimmern on Travel Channel

Episode	Show Number	Topic	Item	Chef/Host	Restaurant	Location
Pilot	EV0100	Pilot	Burnt Ends on Bun	Duff Goldman	Gates Bar-B-Q	Kansas City, Missouri
Pilot	EV0100	Pilot	Beef Marrow and Oxtail Marmalade	Anne Burrell	Blue Ribbon	New York, NY
Pilot	EV0100	Pilot	Banana Cream Pie	Adam Gertler	Bandera	Los Angeles, California
Pilot	EV0100	Pilot	Eggs Benedict	Sunny Anderson	Upstairs On the Square	Cambridge, MA
Pilot	EV0100	Pilot	Ebelskivers	Aarón Sánchez	Shopsin's	New York, NY
Pilot	EV0100	Pilot	Toasted Ricotta Gnocchi	Danny Boome	Jane Bistro	New York, NY
Pilot	EV0100	Pilot	Canolli	Alex Guarnaschelli	Caffe Dante	New York, NY
Pilot	EV0100	Pilot	Guinea Hen	Ted Allen	Restaurant Guy Savoy, Caesars Palace	Las Vegas, NV
1	EV0101	Totally Fried	French Fries	Bobby Flay	Balthazar	New York, NY
1	EV0101	Totally Fried	Deep Fried Hot Dog	Alex Guarnaschelli	Rawley's Drive In	Fairfield, Connecticut
1	EV0101	Totally Fried	Fried Shrimp Heads	Duff Goldman	Joss Sushi	Annapolis, MD
1	EV0101	Totally Fried	Made To Order Donuts	Giada De Laurentiis	Lola	Seattle, WA
1	EV0101	Totally Fried	Tempura Bacon (Discontinued)	Ted Allen	The Red Cat (Closed)	New York, NY
1	EV0101	Totally Fried	Spicy Pork Rinds	Michael Symon	Publican	Chicago, IL
1	EV0101	Totally Fried	Fried Brussel Sprouts	Aarón Sánchez	Lolita	Cleveland, OH
1	EV0101	Totally Fried	Mofongo	Guy Fieri	Benny's Seafood	South Miami, FL
2	EV0102	Bar-B-Que	BBQ Beef Brisket	Ted Allen	North Main BBQ	Euless, TX
2	EV0102	Bar-B-Que	BBQ Chicken	Adam Gertler	Dinosaur Bar B Que	Syracuse, NY
2	EV0102	Bar-B-Que	BBQ Shrimp	Alex Guarnaschelli	Pascal's Manale	New Orleans, LA
2	EV0102	Bar-B-Que	BBQ Pulled Pork Sandwich	Tyler Florence	Charlie Vergo's Rendezvous	Memphis, TN
2	EV0102	Bar-B-Que	BBQ Pork Ribs	Delilah Winder	Ronnie's Ribs, Wings and Other Things	Richmond, VA
2	EV0102	Bar-B-Que	BBQ Beef Ribs	Michael Symon	Daisy May's (Closed)	New York, NY
2	EV0102	Bar-B-Que	Baked BBQ Pork Buns	Chris Cosentino	Yank Sing	San Francisco, CA
2	EV0102	Bar-B-Que	BBQ Combo Plate and BBQ Beef Ribs	Duff Goldman and Bobby Flay	The Salt Lick	Driftwood, TX
3	EV0103	With Bacon	Bacon Burger	Guy Fieri	Hodad's	San Diego, CA
3	EV0103	With Bacon	Office Burger	Adam Gertler	Father's Office	Los Angeles, CA
3	EV0103	With Bacon	House Smoked Bacon Flatbread	Aida Mollenkamp	Nopa	San Francisco, CA
3	EV0103	With Bacon	Salumi Cone	Tyler Florence	Boccalone Salumeria	San Francisco
3	EV0103	With Bacon	Bacon Apple Maple Donuts	Chris Consentino	Dynamo Donut and Coffee	San Francisco
3	EV0103	With Bacon	BLT	Ted Allen	Choice Market	Brooklyn, NY
3	EV0103	With Bacon	Angry Mussels	Delilah Wilder	JCT Kitchen	Atlanta, GA
3	EV0103	With Bacon	Bacon Chocolate Crunch Bar	Duff Goldman	Animal	Los Angeles
4	EV0104	Sugar Rush	CMP (Chocolate Marshmallow and Peanuts)	Duff Goldman	Woodberry Kitchen	Baltimore, Maryland
4	EV0104	Sugar Rush	Sam's Sundae	Aida Mollenkamp	Bi-Rite Creamery	San Francisco
4	EV0104	Sugar Rush	Toasted Marshmallow Shake	Michael Symon	Stand (Closed)	New York, NY
4	EV0104	Sugar Rush	Chocolate Bar Dessert	Cat Cora	Tru	Chicago, IL
4	EV0104	Sugar Rush	Golden Delicious Apple Tart	Alex Guarnaschelli	Al Forno	Providence, RI
4	EV0104	Sugar Rush	S'Mores	Sandra Lee	Luna Park	Los Angeles, CA
4	EV0104	Sugar Rush	Pecan Pie	John T. Edge	Brigtsen's Restaurant	New Orleans, Louisiana
4	EV0104	Sugar Rush	Chocolate Hazelnut Purse	Giada De Laurentiis	Riva Restaurant	Santa Monica, California
5	EV0105	Pizza	Arugula and Parmesan Pizza	Ted Allen	Graziella's	Brooklyn, NY
5	EV0105	Pizza	Sausage Patty Style Pizza	Duff Goldman	Gino's East	Chicago
5	EV0105	Pizza	Yukon Gold Potato Pizza	Alex Guarnaschelli	Five Points	New York, NY
5	EV0105	Pizza	Breakfast Pizza	Adam Gertler	Little Dom's	Los Angeles
5	EV0105	Pizza	Rosa Pizza	John T. Edge	Pizzeria Bianco	Phoenix, Arizona
5	EV0105	Pizza	Chocolate Pizza	Aarón Sánchez	Max Brenner	New York, NY
5	EV0105	Pizza	Margherita Pizza	Marc Summers	Osteria	Philadelphia, PA
5	EV0105	Pizza	Roasted Chanterelles Truffle Cheese Pizza	Tyler Florence	Serious Pie	Seattle, WA
6	EV0106	Obsessions	Stone Crabs	Bobby Flay	Joe's Stone Crab	Miami, FL
6	EV0106	Obsessions	Creamy Rice	Aarón Sánchez	Zarela	New York, NY
6	EV0106	Obsessions	New York Strip Steak	Cat Cora	Lucky's	Montecito, CA
6	EV0106	Obsessions	Fried Buffalo Wings	Aaron McCargo Jr.	The Jug Handle Inn	Cinnaminson, NJ
6	EV0106	Obsessions	Linguini With Clams And Mussels In Saffron Broth	Danny Boome	Tree Bistro	New York, NY
6	EV0106	Obsessions	Kumamoto Oysters	Tyler Florence	Hog Island Oyster Co.	San Francisco, CA
6	EV0106	Obsessions	Triple Coconut Cream Pie	Delilah Wilder	Ritz Seafood	Voorhees, NJ
6	EV0106	Obsessions	Lemon-Scallion Dungeness Crab Cakes	Giada DeLaurentiis	Dahlia Lounge	Seattle
7	EV0107	Wake Up Call	Peanut Butter and Banana Stuffed French Toast	Bobby Flay	Café 222	San Diego, California
7	EV0107	Wake Up Call	Cinnamon Rolls	Ted Allen	Ann Sather	Chicago
7	EV0107	Wake Up Call	Ricotta Blueberry Pancakes	Aida Mollenkamp	BLD	Los Angeles, CA
7	EV0107	Wake Up Call	Wicked Spicy Hot Chocolate	Giada De Laurentiis	Jacques Torres	New York, NY
7	EV0107	Wake Up Call	The Chop and Chick	Guy Fieri	Matt's Big Breakfast	Phoenix, Arizona
7	EV0107	Wake Up Call	Pasta Mama	Susan Feniger	Hugo's	Los Angeles
7	EV0107	Wake Up Call	Corned Beef Hash	Michael Symon	Big Al's Diner	Cleveland, OH
7	EV0107	Wake Up Call	Huevos Montelenos	Duff Goldman	Golden West Café	Baltimore, MD
8	EV0108	Between Bread	Polish Boy	Michael Symon	Seti's Truck	Cleveland, Ohio
8	EV0108	Between Bread	Classic Bánh Mì and Pork Chop Bánh Mì	Anne Burrell and Aarón Sánchez	Nicky's Vietnamese Sandwiches	New York, NY
8	EV0108	Between Bread	Steakburger	Marc Summers	Steak 'n Shake	Various locations
8	EV0108	Between Bread	#19-Pastrami Sandwich	Adam Gertler	Langer's Deli	Los Angeles
8	EV0108	Between Bread	Bacon and Marmalade Sandwich	Chris Cosentino	Prune	New York, NY
8	EV0108	Between Bread	Cheese Steak	Aaron McCargo Jr.	Carmen's Deli	Bellmawr, New Jersey
8	EV0108	Between Bread	Cheese Steak	Aaron McCargo Jr.	Yellow Submarine	Maple Shade Township, New Jersey
8	EV0108	Between Bread	Godmother Sandwich	Susan Feniger and Mary Sue Milliken	Bay Cities Italian Deli & Bakery	Santa Monica, California
8	EV0108	Between Bread	52Chaps Submarine	Guy Fieri and Duff Goldman	Chap's Pit Beef	Baltimore, Maryland
9	EV0109	With My Hands	Fried Chicken	Guy Fieri	Uncle Lou's	Memphis, TN
9	EV0109	With My Hands	Panzarotti	Aaron McCargo Jr.	Panzarotti Pizza King	Camden, NJ
9	EV0109	With My Hands	Sliders (Cheeseburgers)	Michael Psilakis	White Manna	Hackensack, NJ
9	EV0109	With My Hands	Dip Sum Donuts	Marc Summers	Buddakan	Philadelphia, Pennsylvania
9	EV0109	With My Hands	Deviled Eggs and Devils on Horseback	Danny Boome	The Spotted Pig	New York, NY
9	EV0109	With My Hands	Tacos	Aarón Sánchez	Chico's Tacos	El Paso, Texas
9	EV0109	With My Hands	Chocolate Coconut Cupcake	Alex Guarnaschelli	Joan's on Third	Los Angeles, CA
9	EV0109	With My Hands	Pupusa	Mary Sue Milliken	Sarita's Pupuseria	Los Angeles, CA
10	EV0110	Filled With Envy	An's Famous Garlic Noodles	Duff Goldman	Crustacean	Beverly Hills, CA
10	EV0110	Filled With Envy	Salmon Rillettes (Rillettes Aux Deux Saumons)	Tyler Florence	Bouchon	Yountville, CA
10	EV0110	Filled With Envy	Spicy Broccoli	Cat Cora	Olives, W Hotel	New York, NY
10	EV0110	Filled With Envy	Carne Asada a la Oaxaqueña	Alex Guarnaschelli	Frontera Grill	Chicago, IL
10	EV0110	Filled With Envy	Orecchiette	Michael Pslakis	I Trulli	New York, NY
10	EV0110	Filled With Envy	Roasted Cauliflower and Wild Mushroom Soup	Aaron McCargo Jr.	Bolete	Bethlehem, Pennsylvania
10	EV0110	Filled With Envy	Warm Sea Urchin with Dungeness Crab	Aida Mollenkamp	Anchor & Hope	San Francisco
10	EV0110	Filled With Envy	Shanghai Lobster	Sandra Lee	Chinois on Main	Santa Monica, CA

Episode	Show Number	Topic	Item	Chef/Host	Restaurant	Location
1	EV201	Holiday	Barbecue	Alton Brown	Beachcomber BBQ & Grill	St. Simons Island, Georgia
1	EV201	Holiday	Seafood Cobb Salad	Tyler Florence	The Rotunda at Neiman-Marcus	San Francisco
1	EV201	Holiday	Elvis Panini	Claire Robinson	The Patterson House	Nashville, TN
1	EV201	Holiday	Pannetone Milanese	Giada de Laurentiis	Emporio Rulli	Larkspur, CA
1	EV201	Holiday	Saffron Bigoli with Duck Ragou	Art Smith	Boka Restaurant	Chicago, IL
1	EV201	Holiday	Warm Indian Pudding	Alex Guarnaschelli	The Colonial Inn	Concord, MA
1	EV201	Holiday	Pernil	Aarón Sánchez	Casa Adela	New York, NY
1	EV201	Holiday	Peking Duck	Duff Goldman	Peking Gourmet Inn	Falls Church, VA
2	EV202	Hometown Favorites	Umami	Giada De Laurentiis	Umami Burger	Hollywood, CA
2	EV202	Hometown Favorites	Cosmic Dog	Alton Brown	Jack's Cosmic Dog	Mt. Pleasant, South Carolina
2	EV202	Hometown Favorites	Sweet Potato Cobbler	Pat Neely and Gina Neely	Alcenia's	Memphis, Tennessee
2	EV202	Hometown Favorites	Stuffed Quahog	Duff Goldman	Marshland	Sandwich, Massachusetts
2	EV202	Hometown Favorites	Pasta Bolognese	Ina Garten	Vine Street Cafe	Shelter Island, NY
2	EV202	Hometown Favorites	Spinach Pizza	Adam Gertler	Chefs of New York	East Northport, NY
2	EV202	Hometown Favorites	Hash	Sunny Anderson	Duke's Bar B-Que	Orangeburg, SC
2	EV202	Hometown Favorites	Kale Soup	Emeril Lagasse	St. John's Club	Fall River, MA
3	EV203	Cheesy	Grilled Cheese Sandwich	Ina Garten	E.A.T.	New York, NY
3	EV203	Cheesy	French Onion Soup	Beau MacMillan	Zinc Bistro	Scottsdale, Arizona
3	EV203	Cheesy	Cheeseburger	Ryan D'Agostino	Shady Glen Dairy	Manchester, Connecticut
3	EV203	Cheesy	Macaroni and Cheese	Sunny Anderson	Cafe des Artistes	Los Angeles, CA
3	EV203	Cheesy	Cheese Fondue	Rocco DiSpirito	Artisanal Bistro	New York, NY
3	EV203	Cheesy	Cheese Souffle	Alex Guarnaschelli	Le Goulue	Bal Harbour, FL
3	EV203	Cheesy	Crabmeat Au Gratin	John Besh	Bon Ton Cafe	New Orleans, LA
3	EV203	Cheesy	Lasagna Verde	Giada De Laurentiis	Angelini Osteria	Los Angeles, CA
4	EV204	Salty Goodness	Egg and Pork Belly Confit	Tyler Florence	Bottega	Yountville, California
4	EV204	Salty Goodness	Kouing Aman	Pat Neely and Gina Neely	Les Madeleines	Salt Lake City, Utah
4	EV204	Salty Goodness	Caesar Salad	Alex Guarnaschelli	Pietro's	New York, NY
4	EV204	Salty Goodness	Fried Country Ham	Alton Brown	The Dillard House	Dillard, GA
4	EV204	Salty Goodness	Tsar Nicoulai Sampler	Aarón Sánchez	Tsar Nicoulai, Ferry Building	San Francisco, CA
4	EV204	Salty Goodness	Sweet and Salty Brownie	Claire Robinson	Baked	Brooklyn, NY
4	EV204	Salty Goodness	Cyprus Breakfast	Ryan D'Agostino	Kanella	Philadelphia, PA
4	EV204	Salty Goodness	Beef Jerky	Michael Symon	Czuchraj Meats	Cleveland, OH
5	EV205	Meat-Fest	Leg of Beast	Aarón Sánchez	Incanto (Closed)	San Francisco, CA
5	EV205	Meat-Fest	Bar-B-Q Beef Sandwich	Cat Cora	Cold Spring Tavern	Santa Barbara, CA
5	EV205	Meat-Fest	Roast Suckling Pig	Adam Gertler	Amada	Philadelphia, PA
5	EV205	Meat-Fest	Lamb Shank	Duff Goldman	Sardinia Enoteca Restaurante	Miami Beach, FL
5	EV205	Meat-Fest	Costina	Anne Burrell	Salumeria Rosi Parmacotto	New York, NY
5	EV205	Meat-Fest	The No. 7 Half Chicken	Ted Allen	No. 7	Brooklyn, NY
5	EV205	Meat-Fest	Italian Beef and Sausage Sandwich	Ray Lampe	Joe Boston's Italian Beef	Chicago, IL
5	EV205	Meat-Fest	Large Format Feast (Spring Goat)	Michael Symon	Resto	New York, NY
6	EV206	Snack Attack	Pickles	Ted Allen	McClure's Pickles	Troy, MI
6	EV206	Snack Attack	Halfsteak Nachos (Discontinued)	Anne Burrell	Craftsteak	New York, NY
6	EV206	Snack Attack	Donut Muffin	Candace Nelson	Downtown Bakery	Healdsburg, CA
6	EV206	Snack Attack	Fish Tacos	Curtis Stone	Paia Fish Market	Paia, HI
6	EV206	Snack Attack	Short Rib Tacos	Adam Gertler	Kogi BBQ	Los Angeles, CA
6	EV206	Snack Attack	Shrimp and Heirloom Tomato Pizzette	Art Smith	Socca	Chicago, IL
6	EV206	Snack Attack	Lamb Skewers	Alex Guarnaschelli	A.O.C.	Los Angeles, CA
6	EV206	Snack Attack	Bar Nuts	Giada De Laurentiis	Union Square Cafe	New York, NY
7	EV207	Chocolate	Chocolate Pudding	Alton Brown	Hominy Grill	Charleston, SC
7	EV207	Chocolate	Chocolate Souffle	Alex Guarnaschelli	Etats-Unis (Closed)	New York, NY
7	EV207	Chocolate	S'More Pie	Tyler Florence	Buckeye Roadhouse	Mill Valley, CA
7	EV207	Chocolate	Enchiladas de Mole Poblano con Pollo (Chicken Mole)	Duff Goldman	Loteria Grill	Los Angeles, CA
7	EV207	Chocolate	Creme Brulee Chocolate	Claire Robinson	Kee's Chocolates	New York, NY
7	EV207	Chocolate	Dark Chocolate Chocolate Chip Cookies	Rocco DiSpirito	Levain Bakery	New York, NY
7	EV207	Chocolate	White Chocolate Flan	Art Smith	May Street Bakery	Chicago, IL
7	EV207	Chocolate	Chocolate Tasting Menu	Aarón Sánchez	Jean Georges	New York, NY
8	EV208	Crunchy	Onion Rings	Duff Goldman	Akasha	Culver City, CA
8	EV208	Crunchy	Fried Chicken	Michael Psilakis	Blue Ribbon at Brooklyn Bowl	Brooklyn, NY
8	EV208	Crunchy	Indonesian Corn Fritters	Brian Boitano	E&O Trading Company	San Francisco, CA
8	EV208	Crunchy	Peach Raspberry Crumb Pie	Alex Guarnaschelli	Beach Bakery Cafe	Westhampton Beach, NY
8	EV208	Crunchy	Egg Rolls	Claire Robinson	Chinatown Brasserie	New York, NY
8	EV208	Crunchy	Caramel Corn	Candace Nelson	Arclight Cinemas	Los Angeles, CA
8	EV208	Crunchy	Black Bass	Ted Allen	Le Bernardin	New York, NY
8	EV208	Crunchy	Flo's Fried Clam Roll	Chris Cosentino	Flo's Clam Shack	Middletown, Rhode Island
8	EV208	Crunchy	Fresh Fish and Chips	Beau MacMillan	Flo's Clam Shack	Middletown, Rhode Island
9	EV209	The Classics	Chicken Pot Pie	Giada De Laurentiis	WoodSpoon	Los Angeles
9	EV209	The Classics	Banana Cupcakes	Ted Allen	Butter Lane	New York, NY
9	EV209	The Classics	Mashed Potatoes	Robert Irvine	Parc	Philadelphia, PA
9	EV209	The Classics	Chili Dog	Marc Summers	Carneys	Los Angeles, CA
9	EV209	The Classics	Blackened Louisiana Drum	Aarón Sánchez	K-Paul's Louisiana Kitchen	New Orleans, LA
9	EV209	The Classics	Meatloaf	Ina Garten	The 1770 House	East Hampton, NY
9	EV209	The Classics	Prime Rib	Brian Boitano	House of Prime Rib	San Francisco, CA
9	EV209	The Classics	Veal Parmigiano	Emeril Lagasse	Il Vagabondo	New York, NY
10	EV210	Guilty Pleasures	Gravy Frites	Michael Symon	The Greenhouse Tavern	Cleveland, OH
10	EV210	Guilty Pleasures	Bread Pudding	Sunny Anderson	Mother's Restaurant	New Orleans, LA
10	EV210	Guilty Pleasures	Clam Chowdah	Beau MacMillan	Cabby Shack	Plymouth, MA
10	EV210	Guilty Pleasures	Strip House Chocolate Cake	Michael Psilakis	Strip House Steak House	New York, NY
10	EV210	Guilty Pleasures	Quiche Lorraine	Donatella Arpaia	Bouchon Bakery	New York, NY
10	EV210	Guilty Pleasures	Surf and Turf	Claire Robinson	Restaurant Iris	Memphis, Tennessee
10	EV210	Guilty Pleasures	Bar B Q Pizza	Lisa Lillien	Pete and Sam's Restaurant	Memphis, Tennessee
10	EV210	Guilty Pleasures	Baltimore Bomb Pie	Duff Goldman	Dangerously Delicious Pies	Baltimore, MD
11	EV211	Hot and Spicy	Hot and Spicy Crab	Tyler Florence	Penang Garden	San Francisco
11	EV211	Hot and Spicy	Jambalaya Pasta	Pat Neely and Gina Neely	Raz'z Bar and Grill	Nashville, Tennessee
11	EV211	Hot and Spicy	Queen City Cayenne Ice Cream	Ryan D'Agostino	Jeni's Splendid Ice Creams	Columbus, Ohio
11	EV211	Hot and Spicy	Crying Tiger Pork	Curtis Stone	Jitlada	Los Angeles
11	EV211	Hot and Spicy	Shrimp and Swordfish Curry	Ina Garten	Loaves & Fishes	Sagaponack, New York
11	EV211	Hot and Spicy	Rice Noodles with Hominy, Kimchi, and Spicy Pork Broth	Art Smith	Urban Belly	Chicago
11	EV211	Hot and Spicy	Shrimp Cocktail	Ray Lampe	St. Elmo's Steak House	Indianapolis, IN
11	EV211	Hot and Spicy	Mircha Ka Salan	Ted Allen	Devi	New York, NY
12	EV212	Totally Unexpected	Sage and Bleu Cheese Guacamole	Michael Symon	Lopez Southwestern Kitchen	Cleveland, Ohio
12	EV212	Totally Unexpected	Deep Fried Candy Bar	Sunny Anderson	A Salt & Battery	New York, NY
12	EV212	Totally Unexpected	Eggs Rose	Cat Cora	D'Angelo Bread	Santa Barbara, California
12	EV212	Totally Unexpected	Prosciutto Ice Cream	Chris Cosentino	Humphry Slocombe	San Francisco, CA
12	EV212	Totally Unexpected	Liverwurst	Michael Psilakis	The Modern	New York, NY
12	EV212	Totally Unexpected	Soutzoukakia	Aaron McCargo Jr.	Evvia Estiatorio	Palo Alto, California
12	EV212	Totally Unexpected	Glazed Eel	Claire Robinson	The Monday Room	New York, NY
12	EV212	Totally Unexpected	Fried Black-Eyed Peas	Alton Brown	Relish	Roswell, Georgia
13	EV213	Chilled Perfection	SRG Eskimo Bars	Giada De Laurentiis	Snake River Grill	Jackson Hole, WY
13	EV213	Chilled Perfection	Liliko'i Creme Brulee	Marc Summers	Mama's Fish House	Paia, HI
13	EV213	Chilled Perfection	Lemon Ice Box Pie	Cat Cora	Crystal Grill	Greenwood, MS
13	EV213	Chilled Perfection	Fire and Ice Ceviche	Curtis Stone	Ola @ The Sanctuary Hotel	Miami Beach, FL
13	EV213	Chilled Perfection	Ice Cream Sandwich	Donatella Arpaia	Piatianni Ristorante	Brooklyn, NY
13	EV213	Chilled Perfection	Egg Salad Sandwich	Adam Gertler	Euro Pane	Pasadena, CA
13	EV213	Chilled Perfection	Fluent in French Toast Rice Pudding	Lisa Lillien	Rice to Riches	New York, NY
13	EV213	Chilled Perfection	Lobster Roll	Duff Goldman	PJ's Family Restaurant	Wellfleet, MA

Episode	Show Number	Topic	Item	Chef/Host	Restaurant	Location
1	EV301	Grilled	Mongolian Pork Chop	Bobby Flay	Mustard's Grill	Napa, CA
1	EV301	Grilled	Grilled Oysters	Adam Gertler	Drago's Seafood Restaurant	Metairie, LA
1	EV301	Grilled	Australian Lamb Chops	Ted Allen	Rathbun's	Atlanta, GA
1	EV301	Grilled	Tomahawk Chop	Duff Goldman	Lonesome Dove Western Bistro	Fort Worth, TX
1	EV301	Grilled	Grilled Filet of Beef with Crusted Coffee Adobado	Michael Chiarello	RDG Grill + Bar Annie	Houston, TX
1	EV301	Grilled	Korean BBQ Beef Short Ribs	Beau MacMillan	Chosun Galbee	Los Angeles, CA
1	EV301	Grilled	Grilled Diver Scallops	Cat Cora	The Ranch House	Ojai, California
1	EV301	Grilled	Pork Rib Tips	Guy Fieri	Tom's Bar B Q & Deli	Memphis, Tennessee
2	EV302	Simply Irresistible	Sticky Buns	Bobby Flay	Flour Bakery & Cafe	Boston, Massachusetts
2	EV302	Simply Irresistible	Spicy Sweet Potato Fries	Cat Cora	Beano's Cabin	Avon, CO
2	EV302	Simply Irresistible	Grilled Cheese with Short Ribs	Adam Gertler	The Foundry on Melrose	Los Angeles, CA
2	EV302	Simply Irresistible	Toro Tartare	Duff Goldman	Morimoto	New York, NY
2	EV302	Simply Irresistible	Boudin Sausage	Chris Cosentino	Cochon Butcher	New Orleans, LA
2	EV302	Simply Irresistible	Whole Roasted Chicken	Alex Guarnaschelli	Craigie on Main	Cambridge, MA
2	EV302	Simply Irresistible	Red Wattle Country Chop	Frank Bruni	Vinegar Hill House	Brooklyn, NY
2	EV302	Simply Irresistible	Crab Cioppino	Guy Fieri	Duarte's Tavern	Pescadero, CA
3	EV303	Regional Favorites	Pierogi	Michael Symon	Sokolowski's	Cleveland, OH
3	EV303	Regional Favorites	Shrimp Po Boy	Alex Guarnaschelli	Domilise's Restaurant	New Orleans, LA
3	EV303	Regional Favorites	Boston Cream Pie	Beau MacMillan	Omni Parker House	Boston, MA
3	EV303	Regional Favorites	Pimento Cheese with Flatbread	Tyler Florence	Magnolias	Charleston, SC
3	EV303	Regional Favorites	Cheesesteak	Marc Summers	Tony Luke's	Philadelphia, PA
3	EV303	Regional Favorites	Shore Dinner	Michael Psilakis	Young's Lobster Pound	Belfast, ME
3	EV303	Regional Favorites	Musubi	Aida Mollenkamp	Mana Bu's	Honolulu, HI
3	EV303	Regional Favorites	Hot Wieners	Guy Fieri	Olneyville NY System	Providence, RI
4	EV304	Sweet Tooth	Concrete (Frozen Custard)	Bobby Flay	Ted Drewes	Saint Louis, Missouri
4	EV304	Sweet Tooth	PB&J Doughnut	Pat Neely and Gina Neely	Doughnut Plant	New York, NY
4	EV304	Sweet Tooth	Passion Fruit Trifle	Robert Irvine	Atlantic Seafood Company	Alpharetta, Georgia
4	EV304	Sweet Tooth	Vanilla Cream Meringue Cake (Meringata Alla Crema)	Claire Robinson	Cipriani	New York, NY
4	EV304	Sweet Tooth	Nutella Crepe with Strawberry and Banana	Beau MacMillan	FlipHappy Crepes	Austin, Texas
4	EV304	Sweet Tooth	Sant Ambroeus (Chocolate Mousse Cake)	Rocco DiSpirito	Sant Ambroeus	New York, NY
4	EV304	Sweet Tooth	Double Pain Au Chocolat	David Myers	Tartine Bakery	San Francisco
4	EV304	Sweet Tooth	Popcorn and Peanuts	Michael Symon	Michael's Genuine	Miami, Florida
4	EV304	Sweet Tooth	Tangerine Creamsicle/Homemade Poptarts	Scott Conant	Michael's Genuine	Miami, Florida
4	EV304	Sweet Tooth	Homemade Poptarts	Frank Bruni	Michael's Genuine	Miami, FL
5	EV305	Burgers	Cheeseburger	Bobby Flay	J.G. Melon	New York, NY
5	EV305	Burgers	Buffalo Style Burger Crunchified	Claire Robinson	Bobby's Burger Palace	Paramus, NJ
5	EV305	Burgers	Cricket Burger with Green Chili	Aarón Sánchez	The Cherry Cricket	Denver, CO
5	EV305	Burgers	Phat Burger with Bacon and Cheese	Tyler Florence	Pearl's Phat Burgers	Mill Valley, California
5	EV305	Burgers	Double Cheeseburger	Anne Burrell	Holeman & Finch Public House	Atlanta, Georgia
5	EV305	Burgers	Chargrilled Lamb Burger	Frank Bruni	The Breslin	New York, NY
5	EV305	Burgers	The Original Burger	Geoffrey Zakarian	Louis' Lunch	New Haven, CT
5	EV305	Burgers	Farmhouse Veggie Burger	Duff Goldman	Farm Cafe	Portland, OR
6	EV306	Appetizers	Lasagnette con Ragu di Crostacei	Bobby Flay	Bartolotta	Las Vegas, NV
6	EV306	Appetizers	French Onion Soup Dumplings	Claire Robinson	The Stanton Social (Closed)	New York, NY
6	EV306	Appetizers	Shrimp and Alligator Sausage Cheesecake	Adam Gertler	Jacques-Imo's Café	New Orleans, LA
6	EV306	Appetizers	Popovers	Tyler Florence	BLT Steak	New York, NY
6	EV306	Appetizers	Egg Yolk Carpaccio	Scott Conant	Sra. Martinez	Miami, FL
6	EV306	Appetizers	Hot Potato Cold Potato	Ted Allen	Alinea	Chicago, IL
6	EV306	Appetizers	Calamari	Melissa d'Arabian	Purple Café and Wine Bar	Kirkland, WA
6	EV306	Appetizers	Burgundy Snails	Duff Goldman	Charleston	Baltimore, MD
7	EV307	In a Bowl	Hand Pulled Noodles with Beef	Guy Fieri	Tasty Hand-Pulled Noodle	New York, NY
7	EV307	In a Bowl	Chorizo-Stuffed Dates	Chris Cosentino	Avec	Chicago, IL
7	EV307	In a Bowl	Potato Gnocchi with Blue Crab and Périgord Truffle	Aarón Sánchez	Restaurant August	New Orleans, LA
7	EV307	In a Bowl	Tiramisu a la Mexicana	Robert Irvine	Lolita	Philadelphia, PA
7	EV307	In a Bowl	Ukrainian Borscht	Ted Allen	Veselka	New York, NY
7	EV307	In a Bowl	Organic Granola with Fruit and Straus Organic Yogurt	Tyler Florence	Cafe Fanny	Berkeley, California
7	EV307	In a Bowl	Mushroom Miso Soup	Alex Guarnaschelli	Miyake Restaurant	Portland, Maine
7	EV307	In a Bowl	Chili	Sunny Anderson	Real Chili	Milwaukee, WI
7	EV307	In a Bowl	Chili	Duff Goldman	National Coney Island	Detroit, Michigan
8	EV308	Hidden Treasures	Grilled Cheese and Tomato Soup	Tyler Florence	Muir Woods Trading Company Cafe	Mill Valley, California
8	EV308	Hidden Treasures	Lau Lau	Sunny Anderson	Kaaloa's Super J's	Captain Cook, Hawaii
8	EV308	Hidden Treasures	Falafel Omelet Hoagie	Robert Irvine	A&M Halal	Philadelphia, PA
8	EV308	Hidden Treasures	Sizzling Bacon	Michael Psilakis	Peter Luger Steak House	Brooklyn, NY
8	EV308	Hidden Treasures	Paris Texas Tacos	Adam Gertler	Good To Go Tacos	Dallas, TX
8	EV308	Hidden Treasures	Burger	Cat Cora	The Hitching Post II	Buellton, California
8	EV308	Hidden Treasures	Kalamata	Beau MacMillan	Queen Creek Olive Mill	Queen Creek, Arizona
8	EV308	Hidden Treasures	Fried Chicken	Ted Allen	Table 52	Chicago
9	EV309	Sauced	Spaghetti	Ted Allen	Scarpetta	New York, NY
9	EV309	Sauced	Sticky Toffee Pudding with Bourbon Ice Cream	Claire Robinson	Colt and Gray	Denver, CO
9	EV309	Sauced	Hanger Steak with Agrodolce Sauce	Alex Guarnaschelli	FIG	Charleston, SC
9	EV309	Sauced	Rib Tips	Aarón Sánchez	Daddy D'z BBQ Joynt	Atlanta, GA
9	EV309	Sauced	Comeback Sauce	Cat Cora	Mayflower Cafe	Jackson, MS
9	EV309	Sauced	Linguini with Clams	Michael Psilakis	Don Pepe's Vesuvio	Ozone Park, NY
9	EV309	Sauced	Duck in Red Peanut Mole Sauce	Michael Chiarello	Topolobampo	Chicago, IL
9	EV309	Sauced	Fish with Tamarind Sauce	Duff Goldman	Ambassador Dining Room	Baltimore, MD
10	EV310	With Fruit	Green Papaya Salad	Chris Cosentino	Out The Door	San Francisco, CA
10	EV310	With Fruit	Apple Strudel	Aida Mollenkamp	Schmidt's	San Francisco
10	EV310	With Fruit	Candied Orange Peel/Chocolate	Pat Neely and Gina Neely	Cristina's Restaurant	Ketchum, Idaho
10	EV310	With Fruit	Poco Carretto Fruit Sorbet	Melissa d'Arabian	Cafe Juanita	Kirkland, Washington
10	EV310	With Fruit	Bananas Foster Cake	Jeff Henderson	Bradley Ogden	Las Vegas, NV
10	EV310	With Fruit	Guava Pastries	Aarón Sánchez	Versailles	Miami, FL
10	EV310	With Fruit	Fried Pineapple-Wrapped Speck	Michael Chiarello	Frasca	Boulder, Colorado
10	EV310	With Fruit	Duck Breast with Fruit Compote	Ted Allen	Locanda Vini & Olli	Brooklyn, NY
11	EV311	Sliced	Colatura Di Alici Pizza	Rachael Ray	Motorino	Brooklyn, NY
11	EV311	Sliced	Olallieberry Pie	Marc Summers	Linn's of Cambria	Cambria, CA
11	EV311	Sliced	Gyro with Feta Cream Sauce	Cat Cora	Keifers Restaurant	Jackson, MS
11	EV311	Sliced	BLT Salad with Fried Green Tomatoes	Aarón Sánchez	The Olde Pink House	Savannah, Georgia
11	EV311	Sliced	Gaspe Nove	Michael Psilakis	Russ & Daughters	New York, NY
11	EV311	Sliced	Smetannik (Sour Cream Cake)	Alex Guarnaschelli	Bakery La Brioche Cafe	New York, NY
11	EV311	Sliced	Grilled Mushroom Stack	Frank Bruni	O-Ya Restaurant	Boston, Massachusetts
11	EV311	Sliced	Charcuterie de la Maison	Duff Goldman	Church & State	Los Angeles
12	EV312	Last Supper	Chef's Pasta Tasting Menu	Michael Symon	Vetri Ristorante	Philadelphia, Pennsylvania
12	EV312	Last Supper	Oysters and Pearls	Cat Cora	French Laundry	Yountville, California
12	EV312	Last Supper	Lobster Tail & Sfogliatella	Alex Guarnaschelli	Ferrara Bakery	New York, NY
12	EV312	Last Supper	Pressed Duck (Discontinued)	Ted Allen	Daniel NYC	New York, NY
12	EV312	Last Supper	Chopped Pork BBQ Sandwich	Claire Robinson	Paynes BBQ	Memphis, TN
12	EV312	Last Supper	Pizza	Rocco DiSpirito	Umberto's of New Hyde Park	New Hyde Park, New York
12	EV312	Last Supper	Pan-Fried Chicken	Simon Majumdar	Stroud's Restaurant & Bar	Fairway, Kansas
13	EV313	Best Thing I Ever Drank	Lime Fizz	Michael Symon	Velvet Tango Room	Cleveland, Ohio
13	EV313	Best Thing I Ever Drank	Grapefruit Margarita	Claire Robinson	Barrio Chino	New York, NY
13	EV313	Best Thing I Ever Drank	Lobster Scallion Shooters	Melissa d'Arabian	Abacus	Dallas, Texas
13	EV313	Best Thing I Ever Drank	Irish Coffee	Tyler Florence	The Buena Vista Cafe	San Francisco
13	EV313	Best Thing I Ever Drank	Kyoto Ice Coffee	Chris Cosentino	Blue Bottle Coffee Company	Oakland, California
13	EV313	Best Thing I Ever Drank	Gin Blossom	Ted Allen	Clover Club	Brooklyn, NY
13	EV313	Best Thing I Ever Drank	Herbaceous Mojito	Anne Burrell	Daddy O's Bar	New York, NY
13	EV313	Best Thing I Ever Drank	Chocolate Soda	Marc Summers	The Franklin Fountain Ice Cream	Philadelphia, PA
13	EV313	Best Thing I Ever Drank	Egyptian Egg Soda	Duff Goldman	The Franklin Fountain Ice Cream	Philadelphia, PA

Episode	Show Number	Topic	Item	Chef/Host	Restaurant	Location
1	EV0401	Close to Home	Harvest Pizza	Rachael Ray	The Harvest	Queensbury, NY
1	EV0401	Close to Home	Char Dog	Ted Allen	The Wiener's Circle	Chicago, IL
1	EV0401	Close to Home	Beef Machaca	Aarón Sánchez	Kiki's Mexican Restaurant	El Paso, Texas
1	EV0401	Close to Home	Whole Branzino Roasted in Sea Salt	Wolfgang Puck	Angelini Osteria	Los Angeles
1	EV0401	Close to Home	Coconut Layer Cake	Anne Burrell	Smith & Wollensky	New York, NY
1	EV0401	Close to Home	Peppered Beef Sandwich	Marc Summers	Shapiro's Deli	Indianapolis, Indiana
1	EV0401	Close to Home	English Muffins	Michael Chiarello	Model Bakery	St. Helena, California
1	EV0401	Close to Home	French Onion Soup	Guy Fieri	Cricklewood	Santa Rosa, California
2	EV0402	Bang for the Buck	French Dipped Sandwiches	Wolfgang Puck	Philippe, The Original	Los Angeles
2	EV0402	Bang for the Buck	$6 Breakfast Happy Hour (Cured Pork Cheeks Confit Hash)	Melissa d'Arabian	Toulouse Petit	Seattle, Washington
2	EV0402	Bang for the Buck	$15 Chef's Tasting Menu (Four Courses)	Chris Cosentino	Mr. Pollo	San Francisco
2	EV0402	Bang for the Buck	$15 Steak Dinner (Monday Night Special)	Pat Neely & Gina Neely	The Butcher Shop Steak House	Memphis, Tennessee
2	EV0402	Bang for the Buck	The Gambler's Special	Eric Greenspan	Mr. Lucky's 24/7	Las Vegas, Nevada
2	EV0402	Bang for the Buck	Sticky Buns	Beau MacMillan	El Chorro Lodge	Paradise Valley, Arizona
2	EV0402	Bang for the Buck	Philly Cheese Steak Sandwiches	Troy Johnson	Donovan's Steak & Chop House	San Diego, California
2	EV0402	Bang for the Buck	Bibim-Bop	Alton Brown	Hankook Taqueria	Atlanta, Georgia
3	EV0403	Nutty	White Chocolate Pretzel Peanut Spread	Tyler Florence	Spread (Closed)	San Diego, California
3	EV0403	Nutty	Knafeh	Sunny Anderson	Tanoreen	Brooklyn, New York
3	EV0403	Nutty	Marzipan	Ted Allen	Swedish Bakery	Chicago, IL
3	EV0403	Nutty	Boston Bibb & Mache Salad	Duff Goldman	Figs	Charlestown, MA
3	EV0403	Nutty	Dark Chocolate Dixies	Alex Guarnaschelli	Richardson' Candy Kitchen	Deerfield, Massachusetts
3	EV0403	Nutty	Aji De Gallina	Giada De Laurentiis	Mo-Chica	Los Angeles
3	EV0403	Nutty	Butter Pecan Ice Cream	Michael Psilakis	Brooklyn Ice Cream Factory	Brooklyn, New York
3	EV0403	Nutty	Coffee Macaron	Wolfgang Puck	Payard Patisserie	Las Vegas, NV
4	EV0404	At a Deli	Brisket	Duff Goldman	Edmart Deli	Pikesville, MD
4	EV0404	At a Deli	Noodle Kugel	Ted Allen	Manny's Cafeteria and Delicatessen	Chicago, IL
4	EV0404	At a Deli	Jimmy's Favorite	Claire Robinson	Jimmy & Drew's	Boulder, Colorado
4	EV0404	At a Deli	Corned Beef Sandwich	Marc Summers	Brent's Deli	Northridge, California
4	EV0404	At a Deli	Junk Yard Special	Adam Gertler	Sarcone's Deli	Philadelphia, Pennsylvania
4	EV0404	At a Deli	Everything Bagel	Rocco DiSpirito	Tal Bagels	New York, NY
4	EV0404	At a Deli	Beef on Weck	Geoffrey Zakarian	Charlie the Butcher's Kitchen	Williamsville, NY
4	EV0404	At a Deli	Chopped Herring Salad Sandwich	Alton Brown	Barney Greengrass	New York, NY
5	EV0405	Under Wraps	Crepes	Alton Brown	Creperie Beau Monde	Philadelphia, PA
5	EV0405	Under Wraps	Bacon Wrapped Lamb Chops	Rocco DiSpirito	Employees Only	New York, NY
5	EV0405	Under Wraps	Agnolotti	Sunny Anderson	Veni Vidi Vici	Atlanta, Georgia
5	EV0405	Under Wraps	Basteeya	Chris Cosentino	Aziza	San Francisco
5	EV0405	Under Wraps	Ripienone Calzone	Scott Conant	Fratelli La Bufala	Miami, Florida
5	EV0405	Under Wraps	Dolmades Yialantzi	Alex Guarnaschelli	Agnanti Restaurant	Astoria, NY
5	EV0405	Under Wraps	Squab with Lettuce	Chuck Hughes	Mr. Chow	Miami, FL
5	EV0405	Under Wraps	Chicken Tamales	Duff Goldman	Dorothy's Homemade Tamales	Hartsel, CO
6	EV0406	Cake Walk	Southern Red Velvet Cake	Ted Allen	Cake Man Raven	Brooklyn, New York
6	EV0406	Cake Walk	Mondrian Cake	Chris Cosentino	Blue Bottle Coffee at the SFMOMA Rooftop Sculpture Garden	San Francisco
6	EV0406	Cake Walk	Hoecakes	Tyler Florence	The Lady & Sons	Savannah, Georgia
6	EV0406	Cake Walk	Flourless Chocolate Cake	Aarón Sánchez	Cake Flour	Louisville, KY
6	EV0406	Cake Walk	Carmel Pecan Pound Cake	Pat Neely & Gina Neely	Chambers Cakes & Cookies	Kansas City, Missouri
6	EV0406	Cake Walk	Dulce De Leche Cake	Marcela Valladolid	Extraordinary Desserts	San Diego, California
6	EV0406	Cake Walk	Whoopie Pie	Chuck Hughes	Two Fat Cats Bakery	Portland, Maine
7	EV0407	With Chopsticks	Drunken Noodles with Chicken	Giada De Laurentiis	Wazuzu	Las Vegas, Nevada
7	EV0407	With Chopsticks	A&M Crispy Beef	Duff Goldman	Cafe Zen	Baltimore, Maryland
7	EV0407	With Chopsticks	Crispy Calamari Salad	Anne Burrell	The Continental	Philadelphia, PA
7	EV0407	With Chopsticks	Akamaru Modern Ramen	Claire Robinson	Ippudo	New York, NY
7	EV0407	With Chopsticks	Tempura Alaskan King Crab	Beau MacMillan	Yellowtail	Las Vegas, Nevada
7	EV0407	With Chopsticks	Slippery Shrimp	Adam Gertler	Yang Chow	Los Angeles
7	EV0407	With Chopsticks	Crispy Lamb Filets with Chili Cumin	Frank Bruni	Szechuan Gourmet	New York, NY
7	EV0407	With Chopsticks	Mock Eel	Alton Brown	A Single Pebble	Burlington, VT
8	EV0408	That I'm Thankful For	Pulled Turkey Sandwich	Claire Robinson	Hog Heaven	Nashville, Tennessee
8	EV0408	That I'm Thankful For	Sweet Potato Cheesecake	Jeff Henderson	Harriet's Cheesecakes	Inglewood, California
8	EV0408	That I'm Thankful For	Cranberry Preserves	Pat Neely & Gina Neely	Three Square Grill	Portland, Oregon
8	EV0408	That I'm Thankful For	Three-Course Turkey Dinner	Michael Psilakis	Gotham Bar and Grill	New York, NY
8	EV0408	That I'm Thankful For	Turkey Terrific Sandwich	Alex Guarnaschelli	Provisions	Nantucket, Massachusetts
8	EV0408	That I'm Thankful For	Mandoo Vegetable Dumplings	Cat Cora	Susan Feniger's Street	Los Angeles
8	EV0408	That I'm Thankful For	Smashing Pumpkin Martini	Troy Johnson	Grant Grill	San Diego, California
8	EV0408	That I'm Thankful For	Victoria Sandwich Cake	Robert Irvine	Tea & Sympathy	New York, NY
9	EV0409	Crazy Good	White Truffle Tagliatelle	Wolfgang Puck	Valentino	Santa Monica, California
9	EV0409	Crazy Good	Pizza with Mushrooms & Garlic	Sunny Anderson	Di Fara Pizza	Brooklyn, New York
9	EV0409	Crazy Good	Maple Budino	Frank Bruni	Locanda Verde	New York, NY
9	EV0409	Crazy Good	Banana Special	Duff Goldman	Fentons Creamery	Oakland, California
9	EV0409	Crazy Good	Pot Roast	Rocco DiSpirito	Jar	Los Angeles
9	EV0409	Crazy Good	Marin Joe's Special: Hamburger, Spinach & Egg	Tyler Florence	Marin Joe's	Corte Madera, California
9	EV0409	Crazy Good	Roast Duck	Simon Majumdar	Upperline Restaurant	New Orleans, Louisiana
9	EV0409	Crazy Good	Matterhorn Cake	Giada De Laurentiis	Sweet Surrender	Bakersfield, California
10	EV0410	With Garlic	Plague Bringer Burger	Adam Gertler	Kuma's Corner	Chicago, Illinois
10	EV0410	With Garlic	Spaghetti with Roasted Garlic Sauce	Melissa d'Arabian	Bove's Cafe	Burlington, VT
10	EV0410	With Garlic	Garlic Bread	Alex Guarnaschelli	Rosarios Ristorante	Boca Raton, FL
10	EV0410	With Garlic	Garlic Soup	Simon Majumdar	Bayona	New Orleans, LA
10	EV0410	With Garlic	Knoblewurst	Michael Psilakis	Katz's Deli	New York, NY
10	EV0410	With Garlic	Garlic Shrimp	Rocco DiSpirito	Schiller's Liquor Bar	New York, NY
10	EV0410	With Garlic	Garlic Naan	Eric Greenspan	Al-Noor	Lawndale, California
10	EV0410	With Garlic	Half Chicken with Garlic Sauce	Duff Goldman	Zankou Chicken	Los Angeles
11	EV0411	I Ever Made For The Holidays	Multiple Recipes By Hosts	No restaurants	No locations
12	EV0412	On A Stick	Mexican Grilled Corn	Tyler Florence	Cafe Habana	New York, NY
12	EV0412	On A Stick	Lollipop Trio	Adam Gertler	Stefan's at L.A. Farm	Santa Monica, California
12	EV0412	On A Stick	Corn Dog (Memorial Day, Fourth of July, and Labor Day only)	Claire Robinson	Shake Shack	Miami, Florida

Episode	Show Number	Topic	Item	Chef/Host	Restaurant	Location
1	EV0501	Combos	Biscuits and Gravy	Michael Simon	Lucky's Cafe	Cleveland, OH
1	EV0501	Combos	Spaghetti and Meatballs (Sunday Only)	Anne Burrell	Extra Virgin	New York, NY
1	EV0501	Combos	Corned Beef and Cabbage	Adam Gertler	Franklin Cafe	Boston, MA
1	EV0501	Combos	Pastrami Reuben and Chicken Noodle Soup	Ted Allen	Katzinger's Delicatessen	Columbus, OH
1	EV0501	Combos	Beer-Battered Fish and Chips	Marc Summers	The Dandelion	Philadelphia, Pennsylvania
1	EV0501	Combos	Chicken and Waffles	Duff Goldman	Roscoe's House of Chicken 'N Waffles	Los Angeles
1	EV0501	Combos	Watermelon Pickle and Crispy Pork	Roger Mooking	Fatty Crab (Closed)	New York, NY
1	EV0501	Combos	Sugar on Snow	Alton Brown	Bragg Family Farm	East Montpelier, VT
2	EV0502	Fried Chicken	Fried Chicken	Alton Brown	The Old Country Store	Lorman, MS
2	EV0502	Fried Chicken	Fried Chicken	Claire Robinson	Gus's World Famous Hot & Spicy Fried Chicken	Mason, Tennessee
2	EV0502	Fried Chicken	Golden Brown Southern Fried Chicken	Beau MacMillan	Mrs. White's Golden Rule Cafe	Phoenix, Arizona
2	EV0502	Fried Chicken	Fried Chicken	Melissa D'Arabian	Babe's Chicken Dinner House	Roanoke, Texas
2	EV0502	Fried Chicken	Fried Chicken	Robert Irvine	Ms. Tootsies Soul Food Cafe	Philadelphia, PA
2	EV0502	Fried Chicken	Mama Els' Fried Chicken	Scott Conant	Hill Country Chicken	New York, NY
2	EV0502	Fried Chicken	Fried Chicken	Roger Mooking	The Wilkes House	Savannah, Georgia
2	EV0502	Fried Chicken	Coconut Fried Chicken	Michael Simon	Cha Cha Chicken	Santa Monica, California
3	EV0503	Smoky	Baby Back Ribs	17th Street Bar & Grill	Marion, Illinois
3	EV0503	Smoky	Sakura Smoked Hamachi Sashimi	Oishi Boston	Boston, MA
3	EV0503	Smoky	Big Pork Chop	Reef	Houston, TX
3	EV0503	Smoky	Smoked Mutz (Mozzarella) Hero	Vito's Italian Deli	Hoboken, NJ
3	EV0503	Smoky	Smoked Bar-B-Q Turkey	Big Bob Gibson Bar-B-Q	Decatur, AL
3	EV0503	Smoky	Tea Smoked Oysters	Desnuda	New York, NY
3	EV0503	Smoky	Smoky Bacon Cornbread	Husk Restaurant	Charleston, SC
3	EV0503	Smoky	Smoked Mullet Fish Dinner	Ted Peters Famous Smoked Fish, Inc.	South Pasadena, FL
4	EV0504	Better Than Mine	Pollo Al Forno (Roasted Chicken)	Barbuto	New York, NY
4	EV0504	Better Than Mine	Red Velvet Waffle	The Waffle	Los Angeles
4	EV0504	Better Than Mine	Steak Dunigan	The Pink Adobe	Santa Fe, New Mexico
4	EV0504	Better Than Mine	Sliced Fish Szechuan Style	Gourmet Dumpling House	Boston, Massachusetts
4	EV0504	Better Than Mine	Samosas	Samosa House	Los Angeles
4	EV0504	Better Than Mine	Fromage Blanc Island "Cheesecake"	Chikalicious Dessert Bar	New York, NY
4	EV0504	Better Than Mine	Arozz A Banda Con Gambas Paella	Jaleo	Washington, DC
4	EV0504	Better Than Mine	Tres Leche Cake	Kuba Kuba	Richmond, VA
5	EV0505	Las Vegas	Tiger Shrimp Roasted Garlic Corn Tamales	Mesa Grill (Caesars Palace)	Las Vegas, NV
5	EV0505	Las Vegas	Catfish Sloppy Joe (lunchtime only)	RM Seafood (Mandalay Bay)	Las Vegas, NV
5	EV0505	Las Vegas	Chile Rubbed Double Rib Eye	SW Steakhouse (Wynn)	Las Vegas, NV
5	EV0505	Las Vegas	Chicken Scarpariello	Rao's (Caesars Palace)	Las Vegas, NV
5	EV0505	Las Vegas	Twenty-Vegetable Fried Rice	The Cosmopolitan	Las Vegas, NV
5	EV0505	Las Vegas	Nam Prik Ong	Lotus Of Siam	Las Vegas, NV
5	EV0505	Las Vegas	Satay Of Chilean Sea Bass	Tao Asian Bistro (The Venetian)	Las Vegas, NV
5	EV0505	Las Vegas	La Langoustine	L'Atelier de Joel Robouchon	Las Vegas, Nevada
6	EV0506	Road Trip	Tater Tots	Grill 'Em All Truck	Los Angeles
6	EV0506	Road Trip	Gyro	Steve's Gyros	Cleveland, Ohio
6	EV0506	Road Trip	Lobster Mashed Potatoes	Prime 44 West At The Greenbrier	White Sulphur Springs, WV
6	EV0506	Road Trip	Ahi Wrap	Kilauea Fish Market	Kauai, HI
6	EV0506	Road Trip	Pizza Pot Pie	Chicago Pizza & Oven Grinder Co.	Chicago, IL
6	EV0506	Road Trip	Barbequed Chicken	Churrascaria Novo Mundo	New Bedford, MA
6	EV0506	Road Trip	Salvadoran Burrito	Bueno Y Sano	Amherst, MA
6	EV0506	Road Trip	Roasted Van Vooren Ranch Pheasant	Fearing's Restaurant	Dallas, TX
7	EV0507	Old School	Oysters Rockefeller	Grand Central Oyster Bar & Restaurant	New York, NY
7	EV0507	Old School	Jean Leon Original Chopped Salad	La Scala	Beverly Hills, California
7	EV0507	Old School	Mo-Fo Burger	Ray's Place	Kent, Ohio
7	EV0507	Old School	Sand Dab Filets (fish)	Tadich Grill	San Francisco, California
7	EV0507	Old School	Souffle Potatoes (Pommes Souffle)	Galatoire's	New Orleans, Louisiana
7	EV0507	Old School	West Indies Pepperpot Soup	City Tavern	Philadelphia, PA
7	EV0507	Old School	Queso Flameado	The Original Ninfa's on Navigation	Houston, TX
7	EV0507	Old School	22 Ounce Strip Sirloin	Bern's Steak House	Tampa, FL
7	EV0507	Old School	Chocolate Peanut Butter Truffle	Bern's Steak House	Tampa, Florida
8	EV0508	Ice Creamy	Toffee Banofi Sundae	Sweet Republic Ice Cream	Scottsdale, Arizona
8	EV0508	Ice Creamy	Torta Gelato with Chocolate and Pistachio	Bulgarini Gelato	Altadena, California
8	EV0508	Ice Creamy	Gibson Girl	Farrell's Ice Cream Parlour and Restaurant (Closed)	Mission Viejo, California
8	EV0508	Ice Creamy	Hot Fudge Sundae	Ice Cream Smuggler	Dennis, MA
8	EV0508	Ice Creamy	Pecan Ball	Cafe Pacific	Dallas, TX
8	EV0508	Ice Creamy	Chocolate & Peanut Butter Smores w/ Vanilla Ice Cream	Prime One Twelve	Miami, FL
8	EV0508	Ice Creamy	Bourbon Apples Cranberry Miso Marcona Almond Maple Fat Gelato	Girl & The Goat	Chicago, IL
8	EV0508	Ice Creamy	Ice Cream Sandwich	Jacques Torres Chocolate	Brooklyn, NY
9	EV0509	French Favorites	Raclette Savoyarde	Le Pichet	Seattle, WA
9	EV0509	French Favorites	Foie Gras Terrine with Marinated Figs	Everest	Chicago
9	EV0509	French Favorites	Steak Frites	Solbar	Calistoga, California
9	EV0509	French Favorites	Gratin de Macaroni	Vin Rouge	Durham, North Carolina
9	EV0509	French Favorites	Braised Beef Shortribs	Lucques	Los Angeles
9	EV0509	French Favorites	Azuki Cream Croissant	Japonaise	Boston, Massachusetts
9	EV0509	French Favorites	Crawfish Etouffee	Robin's Restaurant	Henderson, Louisiana
9	EV0509	French Favorites	Mille Crepes Cake	Lady M Confections	New York, NY
10	EV0510	Eggstraordinary	Ultimate Steak & Egg Sliders	Society Cafe at Encore	Las Vegas, NV
10	EV0510	Eggstraordinary	Lobster "Begula" Pasta	Michel Richard Citronelle (Closed)	Washington, DC
10	EV0510	Eggstraordinary	Reuben Eggroll	Mcguire's Irish Pub	Pensacola, FL
10	EV0510	Eggstraordinary	Truffled Egg Toast	Cafe Ino (Closed)	New York, NY
10	EV0510	Eggstraordinary	Foot-hi Lemon Meringue Pie	Blue Springs Cafe	Highland, IL
10	EV0510	Eggstraordinary	"Bacon and Eggs"	Picholine	New York, NY
10	EV0510	Eggstraordinary	Huevos Barbacoa Con Chile D'arbol Salsa	Cafe Pasqual's	Santa Fe, New Mexico
10	EV0510	Eggstraordinary	Strawberry Souffle	Cafe Jacqueline	San Francisco, California
11	EV0511	Finger Food	Fried Pickle Chips	Blue Ridge Grill	Atlanta, Georgia
11	EV0511	Finger Food	Ike's Vietnamese Fish Sauce Wings	Pok Pok	Portland, OR
11	EV0511	Finger Food	Barbecue Potato Chips with Blue Cheese & Bacon Dip	Blue Smoke	New York, NY
11	EV0511	Finger Food	Afternoon Tea	The Adolphus	Dallas, Texas
11	EV0511	Finger Food	Dorowot	Meals by Genet	Los Angeles
11	EV0511	Finger Food	Toasted Ravioli (order online)	Mama Toscano's Ravioli	St. Louis, Missouri
11	EV0511	Finger Food	Gateway of India Pizza	Bombay Pizza Co.	Houston, Texas
11	EV0511	Finger Food	Bacon Wrapped Matzoh Balls	The Gorbals	Los Angeles
12	EV0512	Street Food	Escargot Puff Lollipop	Spencer On The Go	San Francisco, California
12	EV0512	Street Food	Elk Jalapeño Cheddar Brat	Biker Jim's Gourmet Dogs	Denver, CO
12	EV0512	Street Food	Malasadas with Haupia Filling	Leonard's Malasadamobile	Honolulu, HI
12	EV0512	Street Food	Wafel of Massive Deliciousness	Wafels & Dinges	New York, NY
12	EV0512	Street Food	Tortas Ahogadas	El Gallito	Chula Vista, California
12	EV0512	Street Food	H-100's (Tater Tots)	Grill 'Em All	Los Angeles
12	EV0512	Street Food	Pork Belly Slider	Odd Duck Farm To Trailer	Austin, TX
12	EV0512	Street Food	The Salty Pimp	Big Gay Ice Cream Truck	New York, NY
13	EV0513	Childhood Favorites	Cheese Pizza	Mimi's Pizza & Restaurant	New York, NY
13	EV0513	Childhood Favorites	Fried Bologna Sandwich	Andre's Lounge	Toledo, Ohio
13	EV0513	Childhood Favorites	Pineapple Upside Down Cupcake	Citizen Cake	San Francisco, California
13	EV0513	Childhood Favorites	Cavatelli	Bucci's Restaurant	Berea, Ohio
13	EV0513	Childhood Favorites	Soup and Kalua Pig Sandwich	Alan Wong's	Honolulu, HI
13	EV0513	Childhood Favorites	Frito Pie	Five & Dime	Santa Fe, New Mexico
13	EV0513	Childhood Favorites	Mussel Bisque	Dobson's Bar & Restaurant	San Diego, California
13	EV0513	Childhood Favorites	Cotton Candy	The Four Seasons	New York, NY

Episode	Show Number	Topic	Item	Restaurant	Location
1	EV0601	All American	Bar-B-Q Chicken,	Bar-B-Q King Drive-In Restaurant	Charlotte, NC
1	EV0601	All American	Hot Dog (w/ chunky peanut butter, sriracha hot sauce and "alien pickle relish")	Happy Dog	Cleveland, OH
1	EV0601	All American	Cheesecake (New York-style)	Junior's Restaurant	Brooklyn, NY
1	EV0601	All American	Salted Caramel Apple Pie	Four & Twenty Blackbirds	Brooklyn, NY
1	EV0601	All American	Beef Wellington	Chez Francois	Vermilion, OH
1	EV0601	All American	Carrot Cake	Lloyd's Carrot Cake	Bronx, NY
1	EV0601	All American	Deep Fried Cheese Curds (beer-battered)	The Old Fashioned Tavern	Madison, WI
1	EV0601	All American	Paradise Hot Brown	Lynn's Paradise Cafe	Louisville, KY
2	EV0602	New Orleans	Beignets & Chicory Coffee	Cafe Beignet	New Orleans, LA
2	EV0602	New Orleans	Gumbo Z'herbes	Dooky Chase's Restaurant	New Orleans, LA
2	EV0602	New Orleans	Fried Catfish Dinner	Deanie's Seafood Restaurant & Market	New Orleans, LA
2	EV0602	New Orleans	Muffaletta	Johnny's Po-boys	New Orleans, LA
2	EV0602	New Orleans	Creole Bread Pudding Souffle (w/ whiskey cream sauce)	Commander's Palace Restaurant	New Orleans, LA
2	EV0602	New Orleans	Pho Ga	Pho Tau Bay Vietnamese Cuisine	New Orleans, LA
2	EV0602	New Orleans	Roman Candy	Roman Candy Company (horse-drawn cart)	New Orleans, LA
2	EV0602	New Orleans	Emeril's Banana Cream Pie	Emeril's Restaurant	New Orleans, LA
3	EV0603	Messy	Jake's Sloppy Slaw Burger	The Red Eyed Mule	Marietta, Georgia
3	EV0603	Messy	Shrimp Boil	The Boiling Crab	Alhambra, California
3	EV0603	Messy	Meatloaf Sandwich	Rye Restaurant	Brooklyn, New York
3	EV0603	Messy	Crispy Pata (fried pork leg)	Ruby's Fast Food	Chicago, IL
3	EV0603	Messy	The Godfather (lasagna grilled cheese sandwich)	Melt Bar & Grilled	Lakewood, OH
3	EV0603	Messy	Asparagus Pistachio Olive Chutney Radicchio Rice Bowl	Revel Restaurant	Seattle, WA
3	EV0603	Messy	Bread & Chocolate	Berkshire Mountain Bakery	Housatonic, Massachusetts
3	EV0603	Messy	Backstabber Sandwich (chicken Caesar salad and artichoke hearts with dirty secret sauce)	Ike's Place	San Francisco, California
4	EV0604	As Good as Mom's	Coq au vin (braised chicken in burgundy wine)	La Poubelle Restaurant	Los Angeles
4	EV0604	As Good as Mom's	Coconut Macaroons	Salty Tart Bakery (Midtown Global Market)	Minneapolis, MN
4	EV0604	As Good as Mom's	Chile Mecco Relleno	Suenos (Closed)	New York, NY
4	EV0604	As Good as Mom's	Blueberry Blintzes	B & H Dairy	New York, NY
4	EV0604	As Good as Mom's	Soondubu Jjigae (soft tofu stew)	Cho Dang Gol Restaurant	New York, NY
4	EV0604	As Good as Mom's	Cavatelli Broccoli Rabe & Sausage	Roc Restaurant (Relocated to Louisville, KY)	New York, NY
4	EV0604	As Good as Mom's	Spicy Chicken Pops (Indonesian/Malaysian chicken wings)	Lukshon	Culver City, California
4	EV0604	As Good as Mom's	Kaiserschmarrn (Austrian pancake)	Spago	Beverly Hills, California
5	EV0605	Frightfully Good	Buffalo-style Pig Tails	Animal	Los Angeles
5	EV0605	Frightfully Good	Jumbo Pig Brain Sandwich	Hilltop Inn	Evansville, Indiana
5	EV0605	Frightfully Good	Spicy & Tingly Lamb Face Salad	Xi'an Famous Foods	New York, NY
5	EV0605	Frightfully Good	Rabbit Liver & Kidneys on Toast	Feast	Houston, TX
5	EV0605	Frightfully Good	Vastedda (spleen sandwich)	Ferdinando's Focacceria	Carroll Gardens, Brooklyn, NY
5	EV0605	Frightfully Good	St. George Vert Absinthe	Sage at Aria	Las Vegas, NV
5	EV0605	Frightfully Good	Venison Tartare	Hotel Griffou	New York, NY
5	EV0605	Frightfully Good	Duck Tongue Tacos	Extra Virgin	Kansas City, MO
6	EV0606	Bird Is The Word	Turducken	Alpine Steak House and Karl Ehmers Quality Meats	Sarasota, FL
6	EV0606	Bird Is The Word	Peking Duck	Buddakan	New York, NY
6	EV0606	Bird Is The Word	Crackling Beer Can Chicken	A-Frame	Los Angeles
6	EV0606	Bird Is The Word	Tandoori Cornish Game Hen	Snackbar	Oxford, Mississippi
6	EV0606	Bird Is The Word	Duck Rice	Aldea	New York, NY
6	EV0606	Bird Is The Word	Chicken a la Plancha	Dovetail	New York, NY
6	EV0606	Bird Is The Word	Flattened Lemon Chicken	Oleana	Cambridge, Massachusetts
7	EV0607	Season's Eatings	Rose Petal Petit Fours	Valerie Confections	Los Angeles
7	EV0607	Season's Eatings	Coconut Gold Bars	Fran's Chocolates	Seattle, Washington
7	EV0607	Season's Eatings	Egg Nog	Ronnybrook Farms	Ancramdale, NY
7	EV0607	Season's Eatings	Rum Cake	Anthony's Pizza & Grille	Altoona, PA
7	EV0607	Season's Eatings	Chocolate Caramel Sea Salt Tart	Lovin' Oven	Frenchtown, NJ
7	EV0607	Season's Eatings	Buche De Noel	Pierre's	Bridgehampton, NY
7	EV0607	Season's Eatings	Fruit Cake	Collin Street Bakery	Corsicana, TX
7	EV0607	Season's Eatings	Bacon of the Month Club	Zingerman's	Ann Arbor, MI

The original broadcast of The Best Thing I Ever Ate, Seasons 1–6, were on The Food Network from 2009 to 2011. [2] In 2018, the show switched to The Cooking Channel. [2] Season 7 did not have any new restaurants. Rather, episodes were based on cities like Chicago, Los Angeles, and New York with the previous restaurants from those cities in each episode.

Starting with Season 8, episodes would consist of new restaurants and food items.

Episode	Show Number	Topic	Item	Chef/Host	Restaurant	Location
1	EV0801	Worth the Wait	Beef Wellington	Alton Brown	Marcel	Atlanta, GA
1	EV0801	Worth the Wait	Brisket	Ali Khan	La Barbecue	Austin, TX
1	EV0801	Worth the Wait	Pasta Sugo	Beau Macmillan	Tratto	Phoenix, AZ
1	EV0801	Worth the Wait	Au Cheval Burger	Geoffrey Zakarian	Au Cheval	Chicago, IL
1	EV0801	Worth the Wait	Cinnamon Biscuit	Jamika Pesson	Callie's Hot Little Biscuit	Charleston, SC
1	EV0801	Worth the Wait	Chicken and Rice	Roger Mooking	Nong's Khao Man Gai	Portland, OR
1	EV0801	Worth the Wait	Hot Chicken	Duff Goldman	Howlin' Rays	Los Angeles, CA
2	EV0802	Feats of Meat	Rib Eye Cap	Bobby Flay	Salt & Char	Saratoga Springs, NY
2	EV0802	Feats of Meat	Chicharron	Monti Carlo	Broken Spanish	Los Angeles, CA
2	EV0802	Feats of Meat	Oxtail	Carla Hall	Cooks and Captains	Brooklyn, NY
2	EV0802	Feats of Meat	Never the Same Waygu Meatballs	Justin Brunson	The Backroom at Moody's	Waltham, MA
2	EV0802	Feats of Meat	Turkey Ribs	Tregaye Fraser	Tom, Dick, and Hank	Atlanta, GA
2	EV0802	Feats of Meat	Lamb Shoulder	Molly Yeh	Zahav	Philadelphia, PA
2	EV0802	Feats of Meat	Sausage Tasting	Alexa Guarnaschelli	Euclid Hall	Denver, CO
3	EV0803	Life Changers	Sourdough, Sauerkraut, Pecorino & Ricotta Pancakes	Alton Brown	State Bird Provisions	San Francisco, CA
3	EV0803	Life Changers	Original Tomato Pie	Alex Guarnaschelli	Frank Pepe Pizzeria Napoletana	New Haven, CT
3	EV0803	Life Changers	Roasted Chicken	Jeff Mauro	Boka	Chicago, IL
3	EV0803	Life Changers	Corn Agnolotti	Simon Majumdar	The Annex Kitchen	Fresno, CA
3	EV0803	Life Changers	Catfish and Grits	Fanny Slater	PinPoint	Wilmington, NC
3	EV0803	Life Changers	Artichokes Barigoule	Jonathon Sawyer	Edwins Restaurant	Cleveland, OH
3	EV0803	Life Changers	Olowalu Lime Pie	Duff Goldman	Leoda's Kitchen and Pie Shop	Maui, HI
4	EV0804	Picture Perfect	Beets, Labanaeh, Honey & Roti	Carla Hall	Alliance	Traverse City, MI
4	EV0804	Picture Perfect	Roast Duck Flambe	Eddie Jackson	Beatrice Inn	New York, NY
4	EV0804	Picture Perfect	Sorrell Pesto Rice Bowl	Monti Carlo	Sqirl	Los Angeles, CA
4	EV0804	Picture Perfect	Fiori Di Zucca	Antonia Lofaso	Felix	Venice, CA
4	EV0804	Picture Perfect	The Rebel Within	Molly Yeh	Craftsman & Wolves	San Francisco, CA
4	EV0804	Picture Perfect	Cookies + Milk	Aaron Sanchez	Willa Jean	New Orleans, LA
4	EV0804	Picture Perfect	Rice Porridge	Alton Brown	Destroyer	Culver City, CA
5	EV0805	Throwback	Box Lunch	Alton Brown	Sally Bell's Kitchen	Richmond, VA
5	EV0805	Throwback	Steak Diane	Simon Majumdar	Cotton	Manchester, NH
5	EV0805	Throwback	Pigs In A Blanket	Alex Guarnaschelli	Little Donkey	Cambridge, MA
5	EV0805	Throwback	Shrimp De Jonghe	Jeff Mauro	Gene & Georgetti	Chicago, IL
5	EV0805	Throwback	The Loco Moco	Tregaye Fraser	Rainbow Drive-In	Honolulu, HI
5	EV0805	Throwback	Bananas Foster	Donal Skehan	Brennan's	New Orleans, LA
6	EV0806	Voted Most Popular	Fried Chicken	Bobby Flay	Bubby's	New York, NY
6	EV0806	Voted Most Popular	Stetson Chopped Salad	Beau Macmillan	Cowboy Ciao	Phoenix, AZ
6	EV0806	Voted Most Popular	Corn Pizza	Katie Lee	Al forno	Providence, RI
6	EV0806	Voted Most Popular	Bo Loc Lac (Shaking Beef)	Nguyen Tran	Newport Seafood	San Gabriel, CA
6	EV0806	Voted Most Popular	Egg Baked in Celery Cream	Simon Majumdar	Miller Union	Atlanta, GA
6	EV0806	Voted Most Popular	Bourbon Honey Ice Cream	Jason Smith	Crank & Boom	Lexington, KY
6	EV0806	Voted Most Popular	Lobster Spaghetti	Aaron Sanchez	Nico Osteria	Chicago, IL
7	EV0807	Southern Charm
8	EV0808	Extra Crispy
9	EV0809	Big Cheese
10	EV0810	Sandwich Hall of Fame
11	EV0811	Serious Spice
12	EV0812	Hamburger Heaven
13	EV0813	Small Plates, Big Taste

In 2020, the Food Network aired an eight-episode series spin-off of the show entitled All-Star Best Thing I Ever Ate, featuring the network's biggest chefs. [4]

About Us

I'm not going to tell you who Roxy is, but I will tell you the story of how this all happened. Roxy's started out as an accident, really. I was in my last year at Emerson College and spending all of my vacation time touring with my brother Mike's punk band all over the US and Europe. We survived on $5 a day, as well as the ever present spreads of bread and cheese from each country we visited. I joked that I could live off of bread and cheese alone, and a lightbulb went off in my head.

Faced with impending college graduation, I went on my first real job interview with a small market research firm. I showed up to my interview in a suit that was far too small. I was hot and uncomfortable, but somehow managed to get a second interview with the CEO. The morning of the interview, it occurred to me - I didn't own another suit. I wasn't willing to wear that awful suit again, so I called up the company before the interview, told them I accepted another position (I didn't), and started thinking of ways where I could live off bread and cheese. Two weeks later I bought a food truck off of Craigslist. But there was a small problem. Food trucks weren't legal in Boston.

I spent the better part of a year bugging every phone number on the city of Boston website until I convinced the Boston Parks Department to give me a food cart license (those were legal). I paid for the permit in full for the year so it would be harder for them to take it back once they realized I had a truck and not a cart. We passed our health inspection and somehow we ended up becoming the first food truck in Boston to park on a city street.

Why a food truck? A food truck gave us the opportunity to get up close and personal with our guests. We wanted to meet our guests and our community and get to know them as closely as possible. It was amazing to be able to have a conversation with the person you were cooking for. We knew as we grew that we wanted to preserve that experience.

When we started, we committed to taking the little money we had and using it to buy the best ingredients possible. We wanted to serve the type of food you would tell your friends about. To this day we're slicing our own cheeses, cutting our potatoes by hand, making our guacamole, brining and dredging our own chicken.

We've certainly grown beyond just grilled cheese, and beyond just food trucks. But the reason we're here is the same reason why we started - to do something fun, delicious, and innovative, that people can connect with.

A taste of Puerto Rico with Eklectic Eats food truck

SAN ANTONIO – Owner of Eklectic Eats Emma Olivas is all about sharing her culture through her cooking.

“I love cooking, so I was like okay, I’m gonna do it,” Olivas said. " I saved up a little bit and I bought the truck and that’s how it all started.”

She started her food truck, Eklectic Eats, back in January 2020.

“We opened and then two months later, the virus hit. At first it was not knowing, the unknown of the virus, but then after a while we knew that it was safe if you took the precautions,” Olivas said.

If you’re looking to try Puerto Rican food for the first time, here’s a guide for the customer favorites:

• Puerto Rican Sushi (with house sauce)

• Empanadillas (Puerto Rican empanadas)

They are located at 12157 Potranco Rd. You can follow them on Facebook or Instagram to keep up with their hours.

“I am super proud, this is family owned, everyone who works here is my family and every guest that comes feels like that have been on the island,” Olivas said.

3. Create a Food Truck Business Plan

Like any other business, your food truck will need a well-prepared business plan if you want it to succeed. Your business plan puts your concept on paper and requires you to map out a financial plan.

Having a plan for becoming profitable this early in the process will give you a better understanding of how long it will take for your business to turn a profit, and what funds you need to sustain your business until that point. Your food truck business plan serves as a basis of how you envision your business to start, run, and grow.

Your food truck business plan should include the following sections:

Business description: Describe the food truck industry in your region, the present outlook and future possibilities, your concept, theme, and other markets and industries that can directly impact your business.
Market analysis: Identify market trends in the food truck industry, your target market, and analyze competitors. For example, are there food trucks in your area that are selling the same kinds of food, or traditional restaurants that have the same target customer base?
Organization and management: Explain how you plan to run your business, including standard operating procedures, staffing, and responsibilities of each key partner and employee.
Product line: Detail your menu, ingredients, and procedures as well as the cost of preparing the food and how much you plan to sell it for.
Marketing plan: Describe how you plan to market your food truck business. Important marketing channels for food trucks include word-of-mouth, influencer marketing, and social media marketing.
Funding request and proposal: State how much funding you need to start your food truck and exactly how you plan to have it funded. If you’re applying for a business loan, specify how much money you need to borrow.
Financial projections: Breakdown your projected expenses, profits, and losses for at least your first three to five years.

When preparing your business plan, make sure that you include all the details. For example, itemize your marketing strategy, explain how each one will reach your target consumers, how much it will cost, and how many customers it will bring in. List your product line to include all food items, how it will appear on your menu, the ingredients, how to make it, and at what price you plan on selling it.

When starting a food truck, you’ll need to set up an LLC to apply for vendor licenses and startup funding. You’ll also need to separate your personal finances from your business finances by opening a business bank account.

Forming an LLC can be an expensive and complicated process. So, we recommend working with a solution like Incfile to save money while registering your food truck business. With Incfile, you can register your business for free. Visit Incfile to learn more.

Cooking on a Boat

“The first thing you learn when cooking on a sailboat is how to protect whatever is on the stove from falling off the stove,” said Captain Annie Mahle, who sailed the Schooner J. & E. Riggin out of Rockland, Maine, with her husband, Captain Jon Finger.

She continued, “It doesn’t take you too many times with the turkey sliding off the stove and across the galley sole before you realize, ‘Okay, we’re going to have a different plan.’”

Mahle spoke with long experience and the good humor of someone who has successfully figured out that plan—in tight confines with hundreds of pounds of raw ingredients for as many as 24 guests and six crew members, and accounting for a range of dietary requirements.

Not only that, she’s developed scores of recipes that resulted in her Sugar & Salt cookbook series, a collection of recipes, crafts, thoughts, and stories from an adventurous life off the Maine coast. Her cooking, recipes, and cookbooks have been highlighted on the Today Show and Throwdown with Bobby Flay. Her food and the Riggin have been featured in dozens of national media outlets, including the Food Network, Traditional Home Magazine, Family Circle, Women’s Day, Boston Globe, and Maine Boats, Homes & Harbors. Yankee Magazine has twice named the Riggin one of the “Top 10 Places to have Dinner with a View in Maine.”

Mahle sources local ingredients and preps them in the Riggin’s 6- by 8-foot galley.

And yet, Mahle began her career not knowing how to sail and with little culinary training. “When I graduated from college, I wouldn’t have called myself a chef, a writer, a business owner, a sailor, a mom or a wife,” she said. “I was not expecting to be any of those things.”

Raised near Detroit, Michigan, Mahle decided she wanted to learn to sail after graduating from Michigan State University. An acquaintance connected her with Captains Ellen and Ken Barnes, a couple who have long owned windjammers in midcoast Maine. They offered a job the day she called. Mahle drove 16 hours to Maine, got up at 4 the next morning, went to work as mess cook—and quickly developed a passion for cooking. (Her first day on the job, Mahle met Finger, who served as the mate.)

Mahle went from being mess cook to head cook on the windjammers and to private chef on a Caribbean yacht. She further developed her skills as a sous chef to classically trained Swiss chef Hans Bucher and at the Culinary Institute of America.

But Maine beckoned, especially when Mahle and Finger were ready to start a family. They decided to buy a windjammer, with Mahle running the galley.

Annie Mahle and Jon Finger ran the schooner J. & E. Riggin for many years. The couple recently sold the Riggin to former crew members

The Riggin, she said, is essentially a floating restaurant and bed-and-breakfast. Sailing all summer long on multi-day trips in and around Penobscot Bay, she developed sophisticated menus over nearly 25 years that include main courses, sides, salads, baked goods, and drinks, using ingredients that she grows herself or sources locally.

Cooking on a sailboat involves interesting logistics in a 6- by 8-foot galley that’s partly occupied by a 3- by 4-foot woodburning stove. In this space, smaller than a food truck, she and her assistant serve 30 people breakfast, lunch, and dinner every day.

Pre-dawn hours are spent making the day’s baked goods, including breads, sticky buns, and desserts.

She lacks the conveniences of a modern kitchen—microwave, freezer, walk-in refrigerator, or much storage space at all. Her range is a woodstove, the fire built up each morning before dawn, tended throughout the day. Without electricity, everything is made by hand—the bread kneaded, pesto chopped, and whipped cream whisked.

Mahle’s routine starts each weekend. She places orders for the coming week with local purveyors and also looks to see what’s available in her own vegetable, herb, and flower garden. The menu involves a fair amount of strategy. For example, meat cuts come onboard frozen.

“I plan those big roasts and tenderloins and legs of lamb for the end of the week, so they thaw over the course of the trip,” she explained. “The smaller cuts—anything ground or in a stew form—come earlier.”

Everything has its place in the galley’s tight confines, where Mahle and her assistant prepare daily meals for 30 people—without the conveniences of a modern kitchen.

Her menus for the week depend on ingredients available from local growers. She enjoys having guests visit the galley, watch production, and weigh in with recipe ideas. But a special moment occurs before dawn every day, when she quietly makes her way to the dark galley—being careful not to wake sleeping guests—to fire up the woodstove and get the old-fashioned drip-pot coffee maker going for that first cup of brew.

That’s also when she embarks on three or four hours of baking, prepping breads, sticky buns, and desserts. It’s okay to cook the pans of goodies under sail, she said. If the boat is heeling, it just might mean that one side of a pan of brownies, for example, is thick and fudgy and the other side thin and crispy.

Another strategic challenge is finding space to store prepped items so they don’t slide around during the day. A typical home cook might have plenty of countertop to spread out bowls and pans. Mahle goes for vertical storage.

“I stack my baking sheets crisscross,” she said. “I stack the bowls, sometime separating them with a little plastic wrap. I’m storing them up rather than horizontally.”

Then the stacks go into the sink, cabinets, lockers, under the stove, or even in the wood bin as the wood comes out to leave space.

The routine involves a fair bit of exercise.

“On one tack, we stow everything on the downwind side,” she said. “As we come about, I or a crew member go below and stack everything again on the down side. We’re up and down all the time.”

In recent years, Mahle shifted dining service from sit-down meals in the galley—with an hour of setting the table and cleaning up each time—to buffets on the deck.

“That freed up three hours every day so we could kick it in terms of the level of food we make,” she said. “Let’s say we’re making gnocchi with a braised pork loin and a vegetable or two. If I’ve got more time, I can glaze some pecans to go on top of the kale, make an extra sauce, and toast some cumin to toss with the tomatillos.”

In a sense, the wind and waves are themselves part of the menu.

“Anybody who’s going to go sailing, and try to eat meals on the boat, has to be flexible and patient with the waves and the wind,” Mahle said. “You are at their whim. Your goal is to mitigate as many disasters as possible. If you accomplish that, then you’ve won.”

MBH&H Contributing Editor Laurie Schreiber is also a Mainebiz staff writer and has covered topics in Maine for more than 30 years.

Tips for the galley chef

Annie Mahle, former co-owner, captain, and chef of the Schooner J. & E. Riggin in Rockland, Maine, has a host of routines she follows to ensure finished dishes make it to hungry mouths and not onto the galley sole. Here are just a few:

■ Plan your menu and ingredients list before leaving shore, but be ready to adapt. Learn how to substitute ingredients, knowing you can’t hop off the boat and run to the grocery store.

■ Optimize galley space by processing as many ingredients as possible before setting off. For example, Mahle receives delivery of whole stalks of edamame. Before leaving the dock, she removes stalks and throws them into the compost bin at the dock, bringing along only the pods.

■ Before setting off, cook down voluminous items such as leafy greens to the extent possible, then store. Cooked greens take up far less space than fresh.

■ Storage might come in surprising spots—lockers, the sink, or the settee.

■ Store vertically, not horizontally. Mahle stacks baking sheets crisscross and stacks bowls, sometimes separated with plastic wrap. She uses stainless steel bowls so there’s no risk of breakage.

■ Store on the downwind side and be prepared to shift your stacks when the boat tacks.

■ Cooking a soup or stew? Don’t fill the pot to the brim. Likewise, for roasts. You don’t want liquid sloshing out. Depending on sea conditions, Mahle fills pots and pans to two-thirds or three-quarters, and roasting pans to half-full.

Mahle’s cookbooks demonstrate how the art of creating delicious food can be accomplished even in tiny spaces—and with no electricity. Here is an easy recipe for fresh salsa.

10 Fun Things to Do with Neighbors & Friends (While Social Distancing)

Probably one of the most thumbs-down things about the coronavirus pandemic is being able to see your neighbors and nearby friends, but not being able to get closer than six feet to them. If you and your crew are feeling the disconnect, don’t stress! With a little creativity, you can get back to feeling as tightknit as ever within your community. Scroll down to see our super fun ideas for bringing your community together without actually being in a crowd.

1. Organize a scavenger hunt.

The thrill of this hunt is getting to do something active with your neighbors while still respecting each other’s space. Organize a community-wide search by first picking and sharing the theme of the hunt—like animals, states, painted rocks, etc. You may need to prep a little by enlisting the neighborhood to put objects in their windows or on their porches. If you have a competitive crew, add a time limit and a hashtag for sharing pics of your finds.

2. Play Tic-Tac-Toe .

Keep your X’s and O’s socially distant by playing through a glass door or window. Create a Tic-Tac-Toe board with masking tape or an erasable marker on the glass. While you play, one opponent is inside the house, and the other is outside. This sneaky set-up also works with Connect Four and Pictionary.

3. Invite a food truck to visit.

If you feel like all you’ve been doing during this entire pandemic is cooking meals, give yourself (and your neighbors) a much-needed break. After checking on community interest and getting approval from any housing associations, contact a few trucks to see who might be available to set up shop for a couple of hours. To keep lingering crowds to a minimum, you might want to have the truck stick to mobile- or pre-orders only.

4. Have a social distance dance party.

Who knew busting a move with neighbors during a pandemic could be so simple (and ridiculously fun)? All you do is pick the neighbor with the best playlist to blast the music (make sure non-participating neighbors are okay with the ruckus) and invite everyone to showcase their dance moves in their driveways. Kick it up a notch by playing driveway freeze dance.

5. Start a fairy garden.

Do you believe in magic? You will after creating a fairy garden in your yard . Open it up to other enchanted friends by keeping the garden in a high traffic area—near your curb or a sidewalk, for example. Then, any passersby can help decorate the fairy garden with little items: pinecones, stick teepees, or stones for benches or garden paths.

6. Do a sidewalk chalk obstacle course.

From spins and twirls to squats and hopscotch, these chalk obstacle courses are not only fun to do, but they can become a community art project of sorts, with neighbors adding directives to it—“do a yoga pose,” “run in place,” “clap 10 times”—as they go.

7. Show an outdoor movie.

Mainstream movie theaters may be closed, but you’ll barely skip a beat by setting up a projector and an outdoor screen in your yard. Make it BYO by inviting neighbors to bring their snacks (buttered popcorn and Twizzlers … holler!) and sit on their blankets, six feet apart.

8. Make a trade (from a distance).

Save some money while getting to know your neighbors by conducting swaps of various things—clothes, books, toys, etc. Keep it contactless by setting it up online (try: Nextdoor.com or Facebook Marketplace), and being clear on a drop time and place.

9. Set up a free little library.

A little free library is a triple threat. It can bring your community together, curb book clutter and help nix the "summer slide." Set up is super simple, too—get creative and build your own (it's just a larger-looking mailbox) or buy one pre-made from The Little Free Library organization . Bookworms unite (without actually uniting)!

10. Host a virtual happy hour.

Let’s be honest here—this one never gets old. After you’ve shuttled the kids to bed or set them up on a Netflix watch party with their friends, grab a glass of your favorite beverage and snag some face-to-face time (through the interwebz) with your neighbor-friends. Don’t forget to make a toast … to health, happiness and community.

The Caffeinated History of Coffee

On her website ToriAvey.com, Tori Avey explores the story behind the food — why we eat what we eat, how the recipes of different cultures have evolved, and how yesterday’s recipes can inspire us in the kitchen today. Learn more about Tori and The History Kitchen.

Second only to oil, coffee is the most valuable legally traded commodity in the world. We love it, we rely on it, and we drink it in massive quantities. It is estimated that 2.25 billion cups of coffee are consumed each day worldwide. New Yorkers are said to drink 7 times the amount of any other U.S. city, which is why it may seem like there is a Starbucks on every corner of Manhattan. Famed French writer and philosopher Voltaire was rumored to have drunk 40 – 50 cups per day. Coffee is a daily ritual in the lives of millions of humans around the globe. Where exactly did this caffeinated phenomenon begin?

As with most foods that have been around for centuries, coffee’s beginnings are enveloped in mystery and lore. There is a popular Ethiopian legend wherein coffee is discovered by a goat herder named Kaldi, who found his goats frolicking and full of energy after eating the red fruit of the coffee shrub. Kaldi tried the fruit for himself and had a similar reaction. After witnessing their strange behavior, a monk took some of the fruit back to his fellow monks they too spent the night awake and alert. Of course, they would have been reacting to coffee’s high dose of caffeine. This natural stimulant also serves as an inborn plant pesticide, protecting the coffee fruit from insects.

Before coffee became our morning beverage of choice, it appeared in a variety of different preparations. In its most basic, unprocessed form, coffee is a cherry-like fruit, which becomes red when ripe the coffee bean is found at the center of the red coffee fruit. Early on, the fruit were mixed with animal fat to create a protein rich snack bar. At one point, the fermented pulp was used to make a wine-like concoction incidentally, a similar beverage was made from the cacao fruit, before the advent of chocolate, which goes to show that humans are especially adept at finding new ways to imbibe. Another drink that appeared around 1000 A.D. was made from the whole coffee fruit, including the beans and the hull. It wasn’t until the 13th century that people began to roast coffee beans, the first step in the process of making coffee as we know it today.

The word “coffee” has roots in several languages. In Yemen it earned the name qahwah, which was originally a romantic term for wine. It later became the Turkish kahveh, then Dutch koffie and finally coffee in English.

The modern version of roasted coffee originated in Arabia. During the 13th century, coffee was extremely popular with the Muslim community for its stimulant powers, which proved useful during long prayer sessions. By parching and boiling the coffee beans, rendering them infertile, the Arabs were able to corner the market on coffee crops. In fact, tradition says that not a single coffee plant existed outside of Arabia or Africa until the 1600s, when Baba Budan, an Indian pilgrim, left Mecca with fertile beans fastened to a strap across his abdomen. Baba’s beans resulted in a new and competitive European coffee trade.

In 1616, the Dutch founded the first European-owned coffee estate in Sri Lanka, then Ceylon, then Java in 1696. The French began growing coffee in the Caribbean, followed by the Spanish in Central America and the Portuguese in Brazil. European coffee houses sprang up in Italy and later France, where they reached a new level of popularity. Now, it is de rigueur for Parisians to indulge in a cup of coffee and a baguette or croissant at the numerous coffee cafes throughout Paris.

Coffee plants reached the New World during the early 18th century, though the drink wasn’t really popular in America until the Boston Tea Party of 1773, when making the switch from tea to coffee became something of a patriotic duty. The Civil War and other conflicts that followed also helped to increase coffee consumption, as soldiers relied on the caffeine for a boost of energy. It may have started a bit later here, but Americans love coffee just as much as the rest of the world. Teddy Roosevelt himself is counted among America’s great coffee drinkers due to his rumored consumption of a gallon of coffee daily! Roosevelt is also said to have coined Maxwell House’s famous “Good to the Last Drop” slogan after being served the coffee at Andrew Jackson’s historical home, the Hermitage, in Tennessee.

By the late 1800s, coffee had become a worldwide commodity, and entrepreneurs began looking for new ways to profit from the popular beverage. In 1864, John and Charles Arbuckle, brothers from Pittsburgh, purchased Jabez Burns’ newly invented self-emptying coffee bean roaster. The Arbuckle brothers began selling pre-roasted coffee in paper bags by the pound. They named their coffee “Ariosa,” and found great success selling it to the cowboys of the American West. It wasn’t long before James Folger followed suit and began selling coffee to the gold miners of California. This blazed the trail for several other big name coffee producers, including Maxwell House and Hills Brothers.

In the 1960s, a certain awareness for specialty coffee started to grow, inspiring the opening of the first Starbucks in Seattle in 1971. Today, the grass-roots coffee movement continues to grow with the increase of small independently-owned cafes boasting sustainable, locally roasted, fair trade beans. Coffee has become an artistic trade that is valued for its complexity of flavors and terroir, much like wine.

From a simple cup of black coffee to a complex, multi-adjective Starbucks order, each coffee drinker has their own favorite way of indulging in this caffeinated wonder-drink. Here are six coffee-inspired recipes that will give you some new ways to enjoy this ancient beverage.