The team uncovers the secret behind a holiday favorite, HoneyBaked Ham, in Atlanta. Fizzy secrets are revealed with the soda stream machine. Chefs share how to make shakshouka with Nasoya products. In Nebraska, Omaha steaks are reverse-seared.
A look at seafood supplier Mark Foods. A trip to a fishery in Perth, Australia and Nobu 57 in New York City. The traditions at Aulani in Kapolei, Hawaii are featured. Later, guest chef Dee Lennox prepares recipes with Kikkoman sauces and seasonings.
In South Florida, Rudi's Organic Bakery and South Seas Island Resort in Captiva, Florida, are visited. In Honolulu, NOH Foods of Hawaii shares their delicious authentic spices and seasonings. In Texas, Arrowhead Mills continues to reinvent flour and flavor. Also: the art of making bubble tea as Kung Fu Tea teaches the ways of their mystic tea.
The audience learns an innovative way to cook chicken. The team goes to Southern California to discover a fast-casual taco restaurant, explores a resort in Captiva, and stops by a Palm Beach mansion where the audience learns how to cook like cowboys.
The team hosts a bartending competition featuring vanilla and other extracts from 30 Rockefeller Center's Rainbow Room. Next, the team cooks with a protein alternative in the studio before going to Wisconsin to learn about prime steaks. Finally, executive chef Oliver Saucy shares some holiday pie recipes.
Robin and Kim start their trip at America's first Brazilian steakhouse. They then explore a notable Las Vegas hotel and stop in California to visit a gourmet jerky producer and an eco-friendly winery. Later, Chef Oliver makes desserts with condensed milk in the Kitchen Studio.
Robin and Kim explore one of Italy's finest makers of provolone cheese; they visit one of Miami's best steakhouses; a trip to California reveals the secrets of a real Italian pizza oven; a former NFL star and a famous chef make a game day meal.
Hosts Kim Alexis and Robin Leach investigate the secrets behind food staples such as tomatoes, rice and wheat. They visit an experimental kitchen in California's legendary Napa Valley wine country to learn about the techniques behind spice production.
Hosts Kim Alexis and Robin Leach explore how truffles are hunted in the Italian countryside and eat at one of Rome's most acclaimed restaurants, La Terrazza, located at the famous and historic Hotel Eden. Kim and Executive Chef Oliver Saucy cook with cheese, while Robin explores a popular Italian restaurant chain, and takes a closer look at one of America's most popular grill manufacturers.
Kim Alexis and Robin Leach begin their journey in Cabo San Lucas, Mexico, to get an inside look at a $15,000 taco from the luxury of Gran Velas Resort. They also discover inside secrets to one of the world's most legendary wines at Chateau D'esclans.