Food Feuds S1:E2

Feuds on a Roll

Iron Chef Michael Symon is out to settle some of the most famous food rivalries across the country. On this episode, he tackles two famous feuds found on a roll. First, he visits Chicago and dives head first into the legendary Italian Beef sandwich rivalry. Then later, Michael visits Detroit and winds up right in the middle of a heated 93-year-old battle over the beloved Detroit Coney Dog.

Cheesy Feuds

Iron Chef, Michael Symon loves cheese and it's never been more obvious than in this double cheese battle. Pat's King of Steaks and Geno's Steaks in Philadelphia have turned to Iron Chef Symon to decide who makes the best cheesesteak once and for all. Then, Michael Symon hits the big apple to crown the king of the New York-style cheesecake with Eileen's Special Cheesecake vs. Junior's. Michael Symon checks out both kitchens and seeks out advice from Anne Thornton, Food Network's expert pastry chef.

Seafood Feuds

Iron Chef, Michael Symon dives into this seafood battle head first. In Essex Massachusetts it's all about fried clams but Woodman's and JT Farnham's make them better than anyone else. Then, New Yorkers take their lobster rolls very seriously and Luke's Lobster and Ed's Lobster Bar are everyone's favorite. Michael Symon goes to their kitchens, talks to New Yorkers and gets an expert opinion from the Food Network's Chef Geoffrey Zakarian.

Cake Feuds

Iron Chef, Michael Symon mixes it up with two very different types of cakes - crab cakes and cupcakes. In Baltimore, Maryland he claws his way into the crab cake recipes of Faidley's and Gertrude's. Next, In New York City, Michael Symon pounds the pavement to find out who has the better red velvet cupcake - Ladybird or Cupcake Stop.

American Food Feud

Food Feuds heads to North Jersey to settle a slider battle that has been brewing since the 1939 World's Fair, and Iron Chef Michael Symon is at White Manna in Hackensack and White Mana in Jersey City to decide which burger brings the beef. The buns may be bite size but this feud is a monster. In Barberton, Ohio, Eastern European immigrants have been frying up their own brand of chicken for over 70 years, and not much has changed at White House and Belgrade Gardens. Michael Symon discovers what gives the bird that extra crispy crunch and where the famous hot sauce gets its kick at the two monumental fried chicken institutions.

Pork Feuds

We all know Iron Chef Michael Symon loves his pork, and these two feuds are sure to bring home the bacon. In Philly, the cheesesteak may be the sandwich that made the city famous, but John's Roast Pork and Tony Luke's deep in South Philly have been slicing up this garlicky, Italian treat for years and it's up to Michael Symon to crown a champion. Next, In St Louis, BBQ is big business, and pork ribs frame a feud between Pappy's and 17th St. Bar and Grill.

Sweet Feuds

Gooey butter cake started out as a baker's mistake, but turned into a St. Louis specialty adored by one and all. Iron Chef Michael Symon heads to the Gateway City to get his fingers sticky and settle a feud between Park Ave. Coffee and Gooey Louie's, two places that use old family recipes to make that famous confection. Helping Michael along the way are pastry instructors from the L'Ecole Culinaire school, Missouri natives and lovers of all things goo. In Cincinnati, the ice cream may be cold, but this rivalry is steaming hot! Graeter's and Aglamesis have been churning out chocolate chip ice cream the old-fashioned way for over 100 years, and the good people of Ohio are divided. Take a step back in time as Michael Symon learns the techniques that give each hand dipped scoop that unmistakable flavor and he crowns a champion of the chip!

Beef Feuds

Ohio is known for its old-school drive-ins, and the two best are Swenson's and Skyway. Both curbside throwbacks have been slinging juicy, double cheeseburgers to patrons for years, and the feud has finally hit the flames. It's up to Iron Chef Michael Symon to get greasy as he settles this burger battle once and for all. In New Orleans the roast beef po' boy is anything but poor man's food, steeped in rich history and killer brown gravy. Two places that have been serving up homemade roast beef for years and piling it high on crusty French bread are Tracey's and Parkway. Michael Symon heads to the Crescent City to chow down on this traditional New Orleans favorite and crown a champion.