The Brass sisters discover from the young and entrepreneurial Barber brothers, creators of Mainely Burgers, that burgers are not what they used to be! Actually, the sisters have not cooked a burger since the 1960′s! After devouring and tackling their burger bucket list, the sisters ‘flirt’ their way into Chef Das’s Indian kitchen, with the help of producer Bruce, to discover the mystique of Indian dosa at Dosa-n-Curry. After some careful experimentation in their home kitchen, the Brass sisters serve up the ‘Cheeseburger’ Dosa!
After dreaming about childhood days spent eating Pastrami, the Brass sisters decide to finally learn how artisan Pastrami is crafted at Mamaleh’s, a modern Jewish delicatessen the real old-fashion way! On the complete opposite spectrum, Producer Bruce sets the ladies up with their very own ramen noodle and broth making lesson, as they have never had a ‘slurp’ of the Japanese comfort food known as ramen! After savoring each sip of broth and slurp of noodles, the sisters decide to mash the two together and to teach us about another Jewish comfort food known as noodle kugel and hence the Pastrami Ramen Noodle Kugel is born!
The Brass Sisters are in for a treat when producer Bruce takes the ladies on a Cape Cod adventure to unwind from exploring their culinary bucket list. Along the way, Sheila and Marilynn ‘flirt' their way into several kitchens, discovering a melting pot of sweets and treats along the way from American to Greek to South African and more!
The Food Flirts want to tackle something new about ice cream, one of their favorite sweets! Producer Bruce treats the ladies with a visit to experience Thai rolled ice cream, and in return, they take him to a tres leches cupcake baking lesson. The Brass Sisters decide to mash things up in their kitchen by creating a tri-flavored ice cream mold and a tres leches cake frosted with Thai ice tea whipped cream!
Chocolate pretzel brioche bread pudding with raspberry whipped cream.
Food incubators; out of the ordinary cookies; cashew and chutney treats with rugelach and balsamic and fluff drizzle.