"I made both these and Ree's Asian wings for the Super Bowl. As with the Asian wings, the sauce on these hot wings was great. I added a little extra tabasco and the sauce was just delicious. I was, however, disappointed with the wings themselves. I brined them overnight, so the meat did end up incredibly moist. But frying them did nothing. I m"

"The sauce was just fantastic. I couldn't find the plum jelly, so I substituted apricot and a little orange marmalade. I was, however, disappointed with the wings themselves. I brined them overnight, so the meat did end up incredibly moist. But frying them did nothing. I made sure to dry each wing very thoroughly before putting them into the h"

"I thought I hated pork until I had this recipe. Anne, you have truly outdone yourself with the flavors on this one. I used center cut pork chops and let them marinate overnight, and I omitted the chile paste but added the zest and juice of a whole blood orange to the marinade. The flavors were so incredible together. This recipe made me love p""

"Best burger EVER!!! This burger is the reason I travel from Boston to Mohegan Sun to get it at Bobby's Burger Palace! It is amazing when made at home too, but there is just something about eating it a BBP's, whether it's the addition of the sweet potato fries or the giant onion rings. This burger is a hit no matter where it's eaten!""

"DEEEELICIOUS! I used Sam Adams Chocolate Bock for the cake. It was moist and just the perfect balance of sweet cake with a nice hint of the beer flavor. I opted for chocolate Italian buttercream to top the cupcakes and shaved some dark chocolate on top of it. They were absolutely to die for! GREAT RECIPE!""

"Best. Potatoes. Ever. Bacon, butter, sour cream...seriously, could it get any better than that? I like my mashed potatoes super buttery, so I always add extra (clearly Paula and I think alike :D ), and the addition of the sharp cheddar gave the potatoes an amazing kick. This is a Thanksgiving staple.

"I always turn to Alton when it comes to cooking a turkey, and this recipe was just perfect. Thanks to his guidance, brining and frying were incredibly easy and the end result was delicious. The turkey had a perfect brown color all over and the meat was the juiciest I have ever had. I also constructed the turkey derrick for safe frying, which was so easy to put together. Alton, you are a cooking god! Thank you!