Steve visits the kitchen of Bar Tartine in San Francisco, and talks with Cortney Burns and Nick Balla about their genre-defying dishes, as well as their new cookbook, which features dozens of techniques and recipes you can bring to your kitchen.

Steve Dolinsky talks with Shake Shack owner and founder Danny Meyer and Culinary Director Mark Rosati on the day they opened in Chicago

Our Final Bite of the day takes us to San Diego, where Fish Tacos reign supreme.

Awareness of gluten sensitivity and celiac disease has exploded in recent years; Steve Dolinsky talks with Dr. Jeffrey Hertzberg and Zoë François, authors of the new cookbook, Gluten-Free Artisan Bread in Five Minutes a Day about making baked goods everyone can enjoy.

Steve heads off to Peru for a taste of the unique distilled spirit, Pisco, then the guys get a lesson in pisco sours and chilcanos from the folks at Tanta.