Austin, TX, doesn't quite crack the top ten in size for US cities. It's number eleven, but for its food scene, a lot of people think Austin is number one. For a cross section of its culinary creativity, Chuck heads to Lamar Boulevard. His first stop is at Uchi, where he meets chef de cuisine Jeramie Robison who oversees a stunning collaboration between black cod, white chocolate, and olive candy. Next, Chuck heads to Odd Duck, where sous chef Sam Hellman-Mass and his crew like to have fun with their food. Chuck joins in, and they prepare the pork belly slider with citrus cabbage slaw that draws in huge crowds from miles around. At El Meson, chef Marisela Godinez makes a chile nogada, stuffed with beef, pork, dried and fresh fruit, and nuts, using her family's recipe straight from Puebla, Mexico. Last, Chuck stops at the craft-style barbeque joint, Stiles Switch, where Lance Kirkpatrick puts the "master" in pitmaster and teaches Chuck how to stoke the fire for his famous smoked beef ribs.