The Artisan's Kitchen

Bryan makes traditional churros with chocolate sauce, then steps it up by making churro ice cream sandwiches.

Bryan combines his childhood memories of a desayuno tipico -- or traditional Honduran breakfast -- with his love for galettes to create a savory egg and salsa breakfast galette filled with refried beans and topped with avocado, crema and salsa.

Bryan makes a traditional Honduran cheesecake he learned from his mom, swirled with raspberry jam and topped with toasted sesame seeds.

Bryan takes a classic dessert, bananas Foster, and turns it into crème brûlée topped with flambéed bananas and berries.

Bryan, a self-proclaimed cookie lover, shares one of his favorite recipes: double chocolate fudge cookies topped with chocolate chunks and flaky sea salt.

Bryan's Chicagoan friend, Anthony, drops by to help him create a delicious, no-knead deep dish pizza with sausage, peppers, onions and garlic butter sauce.

Inspired by his hometown of New Orleans, Bryan shares how to make classic, powdered sugar-coated beignets with a café au lait dipping sauce using white chocolate and chicory coffee.

Bryan takes inspiration from his childhood in New Orleans and dishes up a special cornbread with a side of red beans and rice. Freshly sliced jalapeños and cheddar cheese put a flavorful spin on this classic dish.

From kneading to shaping, Bryan teaches how to make a rustic sourdough bread loaf and rosemary compound butter.

Bryan offers a step-by-step guide to making a sourdough starter, then shows how to turn it into levain.