Welcome to round eleven of Spouse vs. Spouse, a series in which a couple of married food freaks, CNN’s Brandon and Kristy Griggs, square off in their Atlanta kitchen for culinary bragging rights – and invite you to weigh in, too.

In each installment, Kristy and Brandon each make a creative variation on the same ingredient or dish – everything from pasta to seafood to cocktails to desserts. We serve both versions anonymously to our friends, who then judge which one they like better and why. We walk you through our kitchen process, bring the husband-and-wife smack talk and, of course, keep score. We also share our recipes here so that you can try them for yourself.

Our theme: Father's Day brunch
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If Burger King's new 510 calorie, bacon-studded sundae is any indication, people aren't going to stop putting pork in desserts anytime soon. I can't say I necessarily endorse that, though I've certainly contributed to the glut, myself, with a recipe for Bacon-Bourbon Brownies with Pecans in Food & Wine magazine last year.
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Welcome to round ten of Spouse vs. Spouse, a series in which a couple of married food freaks, CNN’s Brandon and Kristy Griggs, square off in their Atlanta kitchen for culinary bragging rights – and invite you to weigh in, too.

In each installment, Kristy and Brandon each make a creative variation on the same ingredient or dish – everything from pasta to seafood to cocktails to desserts. We serve both versions anonymously to our friends, who then judge which one they like better and why. We walk you through our kitchen process, bring the husband-and-wife smack talk and, of course, keep score. We also share our recipes here so that you can try them for yourself.

Our theme: pork tenderloin
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Scorpacciata is a term that means consuming large amounts of a particular local ingredient while it's in season. It's a good way to eat.

In theory, it's spring. Not that you'd be able to tell it from the weather, which seems unable to decide between parboiling and deep-freezing various chunks of the country, but I'm clinging on to a few telltale signs at the farmers market and in produce aisles.

While summer's sumptuous heirloom tomatoes and versatile, velvety okra are undeniably wonderful, spring's unique bounty feeds my senses and my soul. After a season of hearty, dense, nourishing and occasionally dull root vegetables, the earth is coming to life again in a riot of color and flavor. Might as well celebrate over dinner.
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TMZ and other sources report that Miley Cyrus was rushed to the emergency room on Monday night after wounding herself with a knife while cooking dinner in her Toluca, California, home. Her mother and boyfriend, Liam Hemsworth of "Hunger Games" fame, took her to get the bloody cut stitched up at a nearby emergency room.

We've been there, Miley. We've been there. And we have the scars to prove it.

Glue the wound, skip the stitches - How pro chefs handle kitchen wounds

Deep cuts from the comments - Tales from the kitchen trenches

Burn, slice, sear – cooking is a dangerous business - A gory treasury of kitchen injuries

Oops, I burned my cleavage - Hot times at the grill

We asked you to make a dish with ethically produced chocolate, and the results left our mouths watering. But more than that, we were proud that so many people took the time to learn about child slavery in the chocolate industry.

A total of 65 entries came in, encompassing sweet and savory combinations (chocolate covered bacon) regionally distinctive recipes (chocolate sourdough bread) and deliciously simple snacks (chocolate dipped fruit and nuts).

CNN Freedom Project editorial director Leif Coorlim, Cacao Atlanta owner Kristen Hard and Eatocracy managing editor Kat Kinsman picked three winners based on originality, presentation, regional emphasis and story.
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Welcome to round nine of Spouse vs. Spouse, a series in which a couple of married food freaks, CNN’s Brandon and Kristy Griggs, square off in their Atlanta kitchen for culinary bragging rights – and invite you to weigh in too.

In each installment, Kristy and Brandon each make a creative variation on the same ingredient or dish – everything from pasta to seafood to cocktails to desserts. We serve both versions anonymously to our friends, who then judge which one they like better and why. We walk you through our kitchen process, bring the husband-and-wife smack talk and, of course, keep score. We also share our recipes here so that you can try them for yourself.

Our theme: sliders
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Every move of the current President is documented in detail, but historians have to search through journal entries and letters to learn about the daily routines of our First President.

“We know that George Washington’s step-granddaughter, Nelly, wrote that George Washington’s favorite breakfast was hoecakes swimming in butter and honey,” said Melissa Wood of the Mount Vernon Estate and Gardens. The recipe is on display until August 2013 as part of the “Hoecakes & Hospitality: Cooking with Martha Washington” exhibit at the Mount Vernon museum.

In honor of George Washington’s 280th birthday, four Washington, D.C. chefs were invited to his Mount Vernon home to recreate the first President’s favorite breakfast. Each culinary team invoked its own twist as they cooked modern versions over open fire pits for guests who were touring the estate.
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Ask Justin Timineri what he does for a living and he will tell you that he has the best government job available. It may be difficult to argue with him once you hear that Timineri's office is a kitchen, and instead of paper and pens he budgets for pots and pans.

"I'm the only full time agricultural chef in the entire country," says Timineri.

As the Executive Chef for Florida's Department of Agriculture and Consumer Services it is Timineri's job to promote awareness of Florida's agricultural goods. He does this by emphasizing what is in season. "We need to understand the growing seasons," Timineri explains. "We need to go to the market first, find what's fresh, what's seasonably available and what looks the best, buy that and then come home and find a recipe to match what's in season."
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Welcome to round eight of Spouse vs. Spouse, a series in which a couple of married food freaks, CNN’s Brandon and Kristy Griggs, square off in their Atlanta kitchen for culinary bragging rights – and invite you to weigh in too.

In each installment, Kristy and Brandon each make a creative variation on the same ingredient or dish – everything from pasta to seafood to cocktails to desserts. We serve both versions anonymously to our friends, who then judge which one they like better and why. We walk you through our kitchen process, bring the husband-and-wife smack talk and, of course, keep score. We also share our recipes here so that you can try them for yourself.

Our theme: Romantic desserts
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