Rick challenges chef Todd Stein to make something with the winter citrus, the blood orange

Steve and Rick check in with Chris Nuttall-Smith in Toronto and Jonathan Gold in Los Angeles for great restaurants to check out

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

Steve is off to Vancouver BC to check out Dim Sum in the suburb of Richmond, North America’s fastest growing Chinese community

Want something other than a Chinese Beer with your stir-fry?  May we suggest a Riesling?  Rob Hultman, from Heritage Wine Sellers, comes in to the test kitchen to share some varieties to pair with Chinese food.

It’s all about China this week… first, Rick 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.  Then Chicago’s Chinese food ambassador - chef Tony Hu - stops by the test kitchen for a Green Bean Challenge.  Want something other than a Chinese Beer with your stir-fry?  May we suggest a dry riesling?  Rob Hultman, from Heritage Wine Sellers, shares a few varieties to pair with Chinese food.  Steve is off to Vancouver, BC to check out Dim Sum in North America’s fastest growing Chinese community.  And a Final Bite with a treat found in most Chinatowns in America, the pork fat cookie.