#1 | 07/15/2021Churros Two Ways
Bryan makes traditional churros with chocolate sauce, then steps it up by making churro ice cream sandwiches.
#2 | 07/15/2021Honduran Breakfast Galette
Bryan combines his childhood memories of a desayuno tipico -- or traditional Honduran breakfast -- with his love for galettes to create a savory egg and salsa breakfast galette filled with refried beans and topped with avocado, crema and salsa.
#3 | 07/15/2021Raspberry Honduran Cheesecake
Bryan makes a traditional Honduran cheesecake he learned from his mom, swirled with raspberry jam and topped with toasted sesame seeds.
#4 | 07/15/2021Bananas Foster Crème Brûlée
Bryan takes a classic dessert, bananas Foster, and turns it into crème brûlée topped with flambéed bananas and berries.
#5 | 07/15/2021Double Chocolate Fudge Cookies
Bryan, a self-proclaimed cookie lover, shares one of his favorite recipes: double chocolate fudge cookies topped with chocolate chunks and flaky sea salt.
#6 | 07/15/2021Deep Dish Pizza
Bryan's Chicagoan friend, Anthony, drops by to help him create a delicious, no-knead deep dish pizza with sausage, peppers, onions and garlic butter sauce.
#7 | 07/15/2021Beignets With Dipping Sauce
Inspired by his hometown of New Orleans, Bryan shares how to make classic, powdered sugar-coated beignets with a café au lait dipping sauce using white chocolate and chicory coffee.
#8 | 07/15/2021Jalapeño Cheddar Cornbread
Bryan takes inspiration from his childhood in New Orleans and dishes up a special cornbread with a side of red beans and rice. Freshly sliced jalapeños and cheddar cheese put a flavorful spin on this classic dish.
#9 | 07/15/2021Rustic Sourdough Bread
From kneading to shaping, Bryan teaches how to make a rustic sourdough bread loaf and rosemary compound butter.
#10 | 07/15/2021Sourdough Starter Tutorial
Bryan offers a step-by-step guide to making a sourdough starter, then shows how to turn it into levain.
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