Steve has been bitter this week, so he headed down to The Whistler in Chicago’s Logan Square neighborhood to taste some cocktails made from the Italian herbal liqueur, Cynar.

For our Final Bite Rick and Steve go in search of a savory treat found in most Chinatowns in America, the pork fat cookie.

Rick is off to China and tracks down some of the traditional dishes, discovering hot pots, donkey meat and Sichuan peppercorns, before meeting his doppelgänger, a chef bringing Mexican food back to his homeland. 

Chef Tony Hu stops by the test kitchen for a Green Bean Challenge with Rick Bayless. 

Steve is keeping it real with Marcus Samuelsson about his new cookbook, Marcus Off Duty: The Recipes I Cook at Home