Think of these as the Southern version of Italian arancine, or rice balls.
Chuck stuffs deep-fried potato skins with delicate fresh crab salad.
Get a behind-the-scenes look at how to make fry bread tacos with the Baron.
Emeril gets the story behind CafÃé Du Monde's infamous beignets.
Nadia G's Puttanesca Panzarotti are stuffed, fried & bursting with flavor.
Szechuan-Style Crispy Shrimp get their crunch from the easiest batter ever.
Deep-fried macaroni and cheese leaves Jeffrey wanting two scoops.
Cardamom-infused simple syrup adds sweetness to exotic gulab jaman cookies.
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