America's Chefs on Tour

Top restaurants and chefs in various cities are spotlighted in this series, which begins with San Francisco and Rick Bayless. Chef Rick Bayless makes ceviche; Tanya Holland prepares a spicy version of shrimp and grits; Yigit Pura makes cannoli.

Tom Douglas offers an updated version of crab foo yung; Renee Erickson prepares oysters; Jerry Traunfeld makes slow-roasted salmon.

Cat Cora makes grilled lamb chops; crab fritters with Jason Ellis; Scott Serpas makes tuna and apple tartar.

Todd English prepares carrot risotto; ceviche with Mike Minor; Geno Bernardo uses family heirlooms to make croxetti, stamped pasta; Luciano Pelligrini makes homemade pasta.

Johnny Iuzzini prepares chocolate mousse with flambeed bananas; Brian Malarkey's 'paw of the lion' scallops; William Bradley makes tomato gazpacho.

Truffle-flavored poached egg; ceviche; traditional Italian pasta dish.

Melon soup; braised rabbit; grilled open sandwich.

Grilling a whole salmon; preparing a whole octopus; beet salad.

Holiday sweet potatoes; pork chops with okra and peanut butter; risotto.

Adding pork belly to a South Beach salad; steak; fried chicken.

Ginger-buried duck breast; scallops; stuffed peppers.

Fish; citrus salad; apricot tart.

Lamb chops with salsa verde; barbecue shrimp and grits; burrata bruschetta.