The Best Thing I Ever Ate Season 3 Episode 22 With Garlic

The Best Thing I Ever Ate is a mouth-watering food show that features famous chefs, food critics and culinary celebrities sharing their favorite dishes from different restaurants across America. Each episode is focused on specific ingredients or foods, and in season 3 episode 22, the theme is "With Garlic".

Garlic is a versatile ingredient used in countless dishes around the world. Known for its potent flavor and health benefits, it's no wonder that the chefs in this episode can't get enough of it. From classic Italian dishes like spaghetti aglio e olio to Korean garlic fried chicken, this episode has something for every garlic lover out there.

The first dish featured in this episode is a crispy garlic shrimp served at a restaurant in Los Angeles. The head chef explains how garlic is the star ingredient in this dish, adding depth and flavor to the crispy fried shrimp. He also shares his secret technique for making the shrimp extra crunchy, using a special batter recipe.

Next up is a garlic-centric dish from a restaurant in New York City's Little Italy neighborhood. The chef prepares a garlic and olive oil sauce to accompany his handmade pasta, showcasing how simple ingredients can come together to create an absolutely incredible dish. The show's host can't stop raving about the powerful garlic flavor in the dish, and even the other chefs in the studio are impressed.

Moving on to a Thai restaurant in Houston, the chefs discuss the unique flavor profile of garlic in Thai cuisine. One of the chefs explains how the pungent flavor of garlic is balanced by the sweetness of coconut milk in their signature garlic and ginger braised beef dish. The host can't help but exclaim how perfectly tender and flavorful the beef is, while the other chefs nod in agreement.

Up next is a classic dish from an Italian restaurant in Philadelphia. The head chef showcases his recipe for spaghetti aglio e olio, a simple yet delicious pasta dish that relies heavily on garlic for its flavor. He explains how toasting the garlic in oil is the key to bringing out its aroma and flavor, and the other chefs in the studio all agree that this dish is a perfect example of how garlic can take a classic dish to the next level.

Moving on to a Korean restaurant in Los Angeles, the chefs discuss how garlic is used in Korean cuisine to add depth and complexity to dishes. The head chef prepares their signature garlic fried chicken, which is marinated in garlic and soy sauce before being lightly fried. The host can't get enough of the crispy skin and juicy meat, while the other chefs are impressed by the balance of flavors in the dish.

Finally, the episode ends with a sweet garlic dessert from a bakery in San Francisco. The head pastry chef explains how she uses roasted garlic to add a unique flavor to her chocolate cake, which is topped with a garlic-infused whipped cream. The other chefs in the studio are hesitant at first, but after trying the cake they all agree that the garlic flavor is subtle yet delicious.

Overall, this episode of The Best Thing I Ever Ate showcases the versatility and power of garlic in some truly incredible dishes. Whether you're a garlic lover or just looking for some new culinary inspiration, this episode is definitely worth watching.