The rainbow bagels from Bagels & Brew are mixed, stretched, layered, sliced, twisted, rolled, boiled and baked until shiny.
The mac and cheese pizza from Elbows Mac n' Cheese in Southern California is the ultimate comfort food mashup.
Dessert lovers are lining up for hours to try this decadent, safe-to-eat edible raw cookie dough.
In this episode of Hot Dish, TODAY spotlights the amazing bouquets of cupcakes at Baked Bouquet in Verona, New Jersey.
In this episode of Hot Dish, we spotlight the BBQ brisket at Franklin Barbecue in Austin, Texas, that sells out every day.
In this episode of Hot Dish, we spotlight the kooky milkshakes at Bocas House in Florida.
In this episode of Hot Dish, we spotlight The Salty Donut, Miami's first doughnut shop that sells out every day
In this episode of Hot Dish, we dig into the pot-au-feu at Cassia in Los Angeles that has rave reviews from the US's top restaurant critics
In this episode of Hot Dish, we spotlight pizza alla pala, a Roman-style pizza that's the hottest slice in New York City.
In this episode of "Hot Dish," Thai ice cream rolls take center stage as a destination-worthy frozen dessert.
In this episode of "Hot Dish," we learn the story of a cake at NYC's Little Cupcake Bakeshop with the power to bring people together.
In this episode of Hot Dish, TODAY's Tamron Hall learns some wild tricks from a master chef at Benihana.
Make leftover turkey into a delicious taco by following the recipe of Colonia Verde's chef de cuisine Carolina Santos-Neves.
In this episode of Hot Dish, Karen Mordechai shows off her Mushroom Toast recipe from the Sunday Suppers cookbook.
Juicy, spicy, crunchy and fingerlickin' good, there's a reason Hattie B's cayenne-spiced hot chicken has a cult following in Nashville, Tennessee.
In this episode of "Hot Dish," we catch up with chef Ray Garcia of Broken Spanish restaurant and learn the secret to his to-die-for tamales.
In this episode of "Hot Dish," we explore why the chocolate Nutella babka at NYC's Breads Bakery is leading the way in the babka revival.