I know Fieri loves spice, so I wasn't surprised to see smoked paprika, ground cumin, and cayenne pepper on his ingredient list, alongside granulated garlic and onion powder.

His recipe also called for ground pork, fresh parsley, salt, and pepper.

To my surprise, it didn't require any sort of liquid, like milk or eggs, which raised suspicions that these meatballs would be rather dry.

I measured out the various spices and seasonings and added them to a mixing bowl with the ground pork, combining everything with a fork.

But I quickly realized the easiest way to ensure all the spices were distributed evenly throughout the meat would be to mix it by hand.

I recommend popping on some thin gloves as the paprika and cayenne pepper can stain bare skin.

I began pinching small amounts of the meat mixture and weighing them into 2-ounce portions. Then, I rolled them into balls and arranged them on a tray lined with baking paper.

While I did this, I turned on the oven to let it preheat to 350 degrees Fahrenheit.

Once all the meatballs were prepared, I popped them straight into the preheated oven for 12 minutes. Fieri's recipe recommended 10 to 15 minutes, so I decided on a middle ground.

The meatballs filled my kitchen with the pleasant aroma of spices.

Because there was so little fat in the recipe, there also wasn't a lot of grease. But that meant these meatballs were quite hard and dry.

I enjoyed the flavors of the spices, but I think they definitely need a sauce.

Drummond's recipe had just a few more ingredients than Fieri's, but it involved fewer spices.

The addition of oats to bind the mixture, milk for moisture, and minced onions for flavor made it feel more like a classic meatball recipe.

Drummond calls for ground beef, but my local butcher had ground chuck, which has a higher fat content than ground beef. I was aware that my meatballs might turn out slightly greasier than the chef's, but I didn't mind.

Her recipe also included flour and oil for dredging and frying later on, as well as more onions, ketchup, white vinegar, Worcestershire sauce, hot sauce, and sugar for a sauce.

Drummond specifically called for "very finely minced onions," which I struggled to cut. I did my best to chop the onions up small.

Aside from measuring out all the other ingredients, mincing the onion was the only prep required. I put everything in a mixing bowl with the ground beef before realizing I was meant to mix the beef and oats before adding everything else.

I figured it would be fine as everything gets mixed together anyway, so I continued with the recipe.

After mixing all the ingredients, I noticed how much looser the mixture felt compared to Fieri's. But it didn't seem too wet to roll into tablespoon-sized balls.

Once they were rolled out and arranged on a baking sheet, I covered them and let them firm up in the fridge.

I heated some oil in a heavy-bottomed skillet and dredged three or four meatballs in the flour while waiting for it to heat up.

Once the oil was hot, I added the flour-coated meatballs and let them sizzle, turning them over until they were light brown all over.

While my oven preheated to 350 F, I removed the browned meatballs from the heat and arranged them on a rectangular baking dish.

Once all the meatballs were browned and in the baking dish, I turned to Drummond's sauce recipe.

I minced more onions and mixed them in a bowl with ketchup, white vinegar, sugar, Worcestershire sauce, and a couple of dashes of hot sauce.

I poured the sauce mixture all over the top of the meatballs, ensuring they were covered, and placed them in the oven for 40 minutes. The chef recommended 45, but mine were done quicker.

When I first opened the oven to remove the meatballs, I was hit by the acidic smell of the white vinegar, which was slightly unappealing.

But this quickly dissipated, and the resulting dish was very tasty. I was impressed by how moist and tender the meatballs were, and I enjoyed the extra flavor that came from browning them first.

The tangy sauce was also a good complement to the meatballs.

Garten's recipe had the longest ingredient list, including three types of meat: ground pork, ground sirloin, and ground veal.

She also called for fresh Italian pecorino cheese, fresh Italian Parmesan, bread crumbs, minced garlic, fresh parsley, and pepper.

The wet ingredients in the recipe included water, two extra-large eggs (lightly beaten), and ¾ cups of dry red wine (I went with Rosso).

Garten's recipe required the most prep. I grated both cheeses, minced the garlic and parsley, and measured out the bread crumbs.

Then, I added all three ground meats into a large bowl and mixed them together before adding the dry ingredients.

Once everything was thoroughly mixed, I poured in the red wine, eggs, and ¾ cup of water.

After combining all the ingredients, I began rolling the mixture into 2-ounce portions.

I arranged the balls on baking sheets and brushed each with olive oil, as Garten instructed.

Once my oven was preheated to 400 degrees, I popped the meatballs in and baked them for 30 minutes. The recipe said between 25 to 30 minutes, but I chose the top end to ensure the different meats were cooked all the way through.

When I pulled the meatballs out, I noticed most of them were surrounded by pools of grease.

They also smelled very strongly of cheese, which I would normally enjoy. However, in this instance, it was slightly off-putting for some reason.

The meatballs were well-seasoned, thanks to all the salt in the cheeses, but I was surprised to find that they were kind of dry.

I was sure all the liquid from the eggs, wine, and water would make them moist. Maybe the liquid escaped from the meat with the grease during the cooking process.

Still, in a tomato sauce with spaghetti or polenta, I think these meatballs would be quite delicious.

Drummond's recipe was the most classic and produced really delicious meatballs with good textures and flavors.

I kept a few to try with a different sauce, and they worked just as well, so they're also quite versatile.

Garten's was a more adventurous recipe. But it included a lot of expensive ingredients and didn't yield results that have me dying to make it again.

Fieri's meatballs were very tasty, but they needed a sauce to help the texture. Given the short ingredient list, though, they were probably the easiest to make.

This story was originally published on December 16, 2023, and most recently updated on December 13, 2024.

Click to check out the other celebrity-chef recipes we've put head-to-head so far.

At 19, in the 1990s, Ramsay began his career apprenticing under famous chef Marco Pierre White.

By 1993, Ramsay was the head chef at the London restaurant Aubergine, and he'd go on to earn the restaurant two Michelin stars.

In 1998, he founded Gordon Ramsay Restaurants with the opening of his first eatery. Today, the company has more than 80 restaurants around the world — many of which have continued to garner acclaim.

In 2001, Ramsay's flagship restaurant, Gordon Ramsay, received a three-star Michelin rating, which it still holds today. Most recently, his Restaurant 1890 in London earned its first Michelin star in February.

However, not all of his restaurants are fine-dining establishments. Ramsay also owns casual eateries like Street Pizza and Street Burger, along with Gordon Ramsay Burger — which has locations in the United States, Canada, Qatar, South Korea, and more.

Although it's unclear how much Ramsay makes from his restaurants, Fortune reported in 2023 that his restaurants had brought in £95.6 million (about $119.8 million at that time) that year.

Ramsay's first introduction to television was on the British documentary series "Boiling Point" in 1999. He went on to judge and host British shows like "The F-Word," "Hell's Kitchen," and "Kitchen Nightmares."

His foray into American television began in 2005 with the US debut of "Hell's Kitchen" on Fox. The US version of "Kitchen Nightmares" followed, debuting in 2007.

From there, he's starred on many other shows and has appeared as a judge on several competitive cooking series on Fox. Perhaps most notably, he's served as a judge on "MasterChef" throughout its 14 seasons. He also judges "MasterChef Jr." and "Next Level Chef."

Although it's not clear what Ramsay has been paid for his shows and appearances, Forbes reported in 2020 that his shows generated more than $150 million yearly in ad sales for the Fox network.

In 2018, Ramsay began opening Hell's Kitchen restaurants based on the series of the same name. There are now seven locations across the US in cities like Las Vegas, Atlantic City, and DC.

The flagship restaurant in Las Vegas is one of Ramsay's highest-rated US restaurants. It also took the No. 3 spot on Yelp's list of the most photographed restaurants of 2024.

It's not clear how much revenue the Hell's Kitchen restaurants bring in, but the Las Vegas location sold 129,554 beef Wellingtons and 135,000 sticky toffee puddings — two signature Ramsay dishes — in its first year alone, according to Forbes.

His first and only cooking school, Gordon Ramsay Academy, opened in September 2021 in Woking, England. Gordon Ramsay Academy offers hundreds of cooking courses for all ages and skill levels.

Classes range from £70 (or about $90) for half-day and junior classes to £485 (or about $615) for full-day courses that offer qualifications.

A second location is set to open in London in 2025.

Further expanding his food empire, the celebrity chef also has a few product lines.

In 2023, he launched By Chef Ramsay, a frozen-food line sold exclusively at Walmart. The collection includes some of Ramsay's favorite dishes, such as shepherd's pie and fish and chips.

He also launched a Gordon Ramsay wine label in 2021.

The line was also featured on his show "Gordon Ramsay's Food Stars" — a reality competition where he offered to invest $250,000 of his own money into entrepreneurship. On it, he and TV personality Lisa Vanderpump served as judges

In 2021, Fox Entertainment and Ramsay launched Studio Ramsay Global, which produces several of the chef's shows, including Fox's "Kitchen Nightmares," "Gordon Ramsay's Food Stars," and "Next Level Chef."

It also produces shows starring other chefs, like National Geographic's "No Taste Like Home."

Before this, in 2016, he'd launched the production company Studio Ramsay in the UK. It produced projects like "Gordon Ramsay's 24 Hours To Hell and Back," "The F-Word Live With Gordon Ramsay," and "Gordon Ramsay: Uncharted."

Ramsay and Fox Entertainment joined forces in 2024 to launch Bite, a global food brand and platform offering a range of culinary content, products, and experiences.

The brand's digital and social content hub, Bite Digitial Network, features multiple original series, such as "Idiot Sandwich" — a digital culinary competition series based on Ramsay's viral meme.

Among his numerous business ventures, Ramsay has partnered and invested in several brands.

He invested in HexClad in 2021 — and, in July 2024, Studio Ramsay Global agreed to invest $100 million in the cookware brand.

In 2023, Ramsay joined Borealis Foods, a food tech company, as a shareholder, advisor, and brand ambassador. In September 2024, he also partnered with THOR Kitchen to launch an exclusive line of kitchen appliances.

At the time of writing, Ramsay has 40.8 million followers on TikTok and 21 million subscribers on YouTube — so social media could be another source of income for the chef.

In addition to clips from his hit Fox shows and various miniseries, Ramsay's YouTube channel and TikTok account feature him cooking with celebrities like Matthew McConaughey and Selena Gomez.

The chef is slated to open his first Ramsay's Kitchen restaurants in Virginia later this year and one in North Carolina in 2025.

Additionally, Ramsay has plans to open five new culinary experiences in one of London's tallest office buildings in 2025.

He also announced his show "Kitchen Nightmares" is set to return with a new season in January.

Dōgon is located in the DC-area Salamander hotel, close to the city's southwest waterfront.

I had to make my reservation at Dōgon nearly a month in advance. Although 5:15 p.m. felt early for dinner, it was the only time I could get so I happily took it.

The lobby's subtle yellows, browns, and blues contrast greatly with the chain-link curtains that beckon diners into the hotel's restaurant to the left.

Upon entering, I was immediately struck by the dark atmosphere. Music blared from the dining room to the hostess counter.

But once I was seated across from the bar, an illuminated glass ball provided sufficient light for me and my camera.

When I walked to the back of the restaurant, I was drawn to the view of the open kitchen.

A large group of chefs appeared to be working in harmony to bring the menu to life.

Onwuachi's menu includes dishes with influences from Nigeria, Jamaica, Trinidad, and New Orleans.

Several staffers helped throughout my meal, but my primary server, Andrea, especially stood out. When she found out it was our first time dining at Dōgon, she walked us through her favorites.

Our party had an allergy, which eliminated a few options from the menu. However, Andrea offered to adjust some dishes so that we could enjoy them.

Andrea suggested we order the coco bread, and although the $15 price tag of it horrified me, I'm glad we did.

The five petite balls of sweet, buttery dough were far lighter than coco bread I've had at Jamaican restaurants. I was impressed with the bread's cloud-like texture and how easy it was to spread the malted-sorghum butter that came with the dish.

The piri piri salad was smaller than I'd hoped for, especially given its $22 price tag. But any complaints I had quickly vanished when our server arrived to pour papaya dressing over the flower-adorned salad.

The thick papaya sauce was flavored with garlic and chiles — the same mixture used in the hot sauce that Andrea had already brought to our table.

The sauce helped accentuate bites of cucumber, tomato, cape gooseberries, and grapes, along with the almond-butter-filled avocado half.

The salad's balance between creamy and crunchy textures and spicy and sweet flavors made it extremely compelling. Once I'd eaten all that I could with my fork, I spooned the remnants into my mouth, savoring every last bite.

For years, I lived and worked in Houston, where I frequently indulged in food from the Nigerian community and became mildly addicted to skewers of suya and jollof rice.

Although Onwuachi's $63 chicken wasn't as spicy as the dishes at the mom-and-pop restaurants I used to frequent, he still brought some heat to the dish.

The roasted half chicken that dominated the plate barely required a knife. The tender meat was rubbed in a paste flavored with an earthy spice mix known as berbere and crowned with an herb salad.

The rice — made with tomatoes, chiles, and complex spices — tasted just like a grandmother's comfort food.

The deceptively simple dish was also plated with half a lime, more berbere paste, and a sweet-and-creamy mix of ricotta and honey. It was fun to mix and match these toppings to make each bite taste slightly different.

The Caribbean-style oxtails that Onwuachi made at Kith/Kin returned to DC on November 1, just days before I dined.

At $65, they weren't cheap, but I ordered them over the $110 wagyu short rib I'd been considering. The sugar and collagen in the sauce made it delightfully sticky — the dish felt like a beefy dessert.

Extracting the pillowy meat from the bones reminded me of gamja-tang, my favorite Korean stew made from a pig's neck bones. It was tougher to get the meat off without the chopsticks or gloves usually provided at Korean restaurants.

However, I did my best to finish every bite, spooning the sauce over the coconut-infused rice and peas to experience the unique flavor combination of sweet heat and flesh.

I didn't get any pressure from Andrea or the other servers to order dessert, but I didn't want the meal to end just yet.

There were only two desserts on the menu, so I chose the $17 rum cake over the spiced cherry sorbet — and I'm glad I did.

Although the sweet treat sounded a little boring on paper, the crisp edges and fluffy center of the two slabs of cake made it a textural delight. It was squiggled with a vanilla whip and then finished with mint leaves and boozy, blistered cape gooseberries.

Dōgon took some of my favorite dishes from around the world and elevated them to levels I had never imagined.

I can imagine the dining experience will be even more eye-opening for guests who haven't tasted as many world cuisines.

Either way, Dōgon is a must-visit restaurant in DC. I spent $244 there on dinner for two with no alcoholic beverages, and I would happily do it again.

You can upgrade your cookie dough by adding spices to it, said Tracy Wilk, lead chef at the Institute of Culinary Education. .

To do so, combine ground cinnamon, ginger, and sugar, and then roll your balls of cookie dough in the mix before baking. This can result in a warm, spicy cookie.

If you're feeling bold, you can even spice up your cookies with a sprinkling of cayenne pepper, said Jackie Newgent, chef and author of "The Clean and Simple Diabetes Cookbook."

To add depth to your cookies, add a few drops of a pure flavor extract to your dough, Newgent said.

This is a simple way to personalize the cookies to your liking or give them a unique twist each time you bake them. Some extracts to try include peppermint, lemon, vanilla, coffee, almond, or coconut.

Another way to add flavor or texture to your cookies is by rolling the balls of dough in your garnish of choice, Jennifer Hill Booker, chef, cookbook author, and culinary educator, told Business Insider. 

To start, you can try using chopped nuts, sanding sugar, miniature chocolate chips, cocoa powder, or sprinkles. 

For added texture, crunch, and color, stir nuts into your cookie dough.

Newgent said pecans, walnuts, and macadamia nuts can work — but, if you want a real homemade feel, you may want to use nuts that aren't commonly found in store-bought cookies, like pistachios. 

Mix-ins are another great way to add a unique flavor to a cookie and make it seem like you spent a lot of time making them.

"Plop in a surprise ingredient that you love, like crushed pretzels, potato chips, roasted chickpeas, or popped popcorn," Newgent told BI. 

Try topping cookies with a pinch of flaky sea salt before you put them in the oven, Newgent said.  

"Salt helps to balance sweetness, providing a more well-rounded taste and bonus deliciousness," she told BI.

Use a bit of melted chocolate to give your cookies a high-end look and homemade flavor, Wilk said. 

"Once the cookies are baked and cooled, dip them into chocolate or drizzle them with it," she said. "This will give a finished and fancy look without a lot of extra work."

Newgent told BI that if you really want to impress, you can use freshly grated citrus zest as a cookie topper.

She said orange pairs well with many chocolate cookies and lemon can elevate vanilla ones. 

"It'll make the cookies seem extra special and kind of fancy," she said. 

This story was originally published on May 15, 2020, and most recently updated on December 5, 2024.

Though I was intrigued by Classico's use of Cabernet, the sauce just didn't feel right on pasta.

Out of the jar, the sauce was completely smooth, so it was probably pureed and strained before canning.

When I tasted the sauce, I thought it had a strong sweetness that didn't pair well with pasta. I also prefer some texture in my pasta sauce, so this was too smooth for me.

Because of its sweetness and texture, I think Classico's marinara might work better on pizza. 

Unfortunately, I thought the Newman's Own marinara sauce didn't stack up in the flavor department compared to the others.

The sauce fell a little flat and had what I thought was an uninspiring, smooth, and almost watery texture.

Since the texture of the Newman's Own sauce was so watery, it didn't cling to the noodles very well.

However, I also saw a tomato-basil sauce from the brand when I was at the store, and that may have more promise. 

The most expensive marinara I tried came from Primal Kitchen, which was made with avocado oil rather than the Italian standard, olive oil. To me, the addition of avocado oil in itself wasn't necessarily a benefit or worth paying more for.

When I poured some sauce into a bowl, I noticed it was quite chunky and thick with small pieces of diced onion and lots of herbs.

Despite my initial opinions about the avocado oil, the sauce was tasty. I think the avocado oil gave the marinara a richer, heartier flavor than the other sauces, which tasted brighter and more acidic in comparison.

The oregano and basil flavors were also prominent in this marinara.

When I tried Barilla's marinara, which says it has "no sugar added," I was surprised by how tasty it was.

The texture was looser than some of the other sauces, with visible specks of herbs and onion and some larger chunks of tomato.

I could certainly taste the basil and oregano but it wasn't overpowering the entire dish.

It separated a bit in the jar but came back together when stirred. 

The difference between Rao's Sensitive marinara and the regular one is that the former is made without onion or garlic. 

Out of the jar, the sauce was mostly smooth with a nice amount of larger crushed tomato pieces.

Rao's marinara had a slightly smoky flavor, perhaps from roasting the tomatoes. The concentrated-tomato flavor really was the most prominent taste in this jar, which I appreciated.

Rao's marinara had the flavor of a homemade sauce that had been simmering all day long. 

This story was originally published on October 4, 2022, and most recently updated on December 3, 2024.

For many holiday party hosts, a cheese or charcuterie board is a must-have, and Furman says it's easy to build a show-stopping one using products from Trader Joe's.

"The charcuterie board we build from Trader Joe's, especially their dry goods section, is amazing," Furman told Business Insider. "The cheese situation is epic."

Furman said she tries every new cheese Trader Joe's offers and that the Unexpected Cheddar cheese is one of her all-time favorites. She said she was shocked when she first tried it.

"I've never tasted anything like that in the sense that it was super mild but also so full of flavor," she said. "They also have an amazing Saint-André, which is a triple cream cheese, so it's basically Brie en crème and another soft cheese that has chile peppers in it."

Another item Furman picks up for holiday entertaining is the chain's prosciutto-wrapped fresh mozzarella cheese.

"They have these ready antipasti apps, and it's so easy," she said. "You put them on a charcuterie board and you're done. That's it. There's nothing else you have to do."

Furman touted the "much more affordable" selection of crackers, nuts, and other dried goods at Trader Joe's compared to other grocery stores, and said it's her go-to place to buy accouterments for her holiday charcuterie boards.

"The nuts, the dried cranberries, the figs," she said, adding, "I see other places run out of figs way before their stores do."

From pairing it with crudité like carrots, cucumbers, and radishes to using it to top mini turkey meatballs, tzatziki is a fresh addition to a holiday appetizer table.

"That one is awesome," Furman said. "Very, very clean, and it tastes delicious. That's one of my favorite go-to quick dips."

"They have a hummus that is super neutral in terms of flavor," Furman said. "It's just a classic hummus, and you can add a ton of seasonings or put roasted red peppers into it, which is another amazing condiment that they have in their little dressing area."

She also uses it to make pumpkin hummus, one of her go-to holiday recipes.

"Take that hummus and combine it with pumpkin from a can, which Trader Joe's also has, at an incredibly affordable rate," she said. "Add in some red pepper flakes, some cinnamon, some nutmeg, some cardamom, a little bit of chili oil, and just kind of make it your own and really give it that pumpkin spice flavor."

Furman said she also likes to add a few drops of maple syrup, "because you've got this sweet heat going on" or even hot honey.

"It's whatever our clients like," she said. "And you have an amazing semi-homemade hummus that everybody is going to rave about."

While the chain sells a traditional cranberry sauce with a few ingredients, Furman said she prefers the chain's orange cranberry relish, which has simple ingredients like cranberries, orange, and lemon.

"You don't need to make your own ever, ever," she said.

"All you have to do is put it in a bowl," she added.

Furman said that her favorite type of frozen pizza from Trader Joe's is the Tarte D'Alsace, which is made with caramelized onions, ham, and Gruyere cheese.

"You pop that in the oven, and you throw some red pepper flakes on it, and then maybe you just add in a little bit more of an interesting Manchego cheese or some other kind of cheese, and you're good to go," Furman said, adding that she also loves buying the chain's pizza dough for completely customizable pizzas and flatbreads.

"It only comes out during the holidays, and then it's gone, so stack up because it is the best puff pastry, and you can do thousands of things, both savory and sweet," Furman said.

One of her favorite ways to use the frozen puff pastry is to add in a few dollops of one of Trader Joe's Brie cheeses and tart cherry preserves.

"Wrap it up, bake it in the oven, and you have an amazing little beggar's purse full of deliciousness," she said.

Furman said that rather than the ravioli that come in the frozen aisle, she prefers the refrigerated kind in Trader Joe's fresh pasta section, especially the lobster and burrata varieties.

She said the chain's pumpkin pasta sauce pairs well with its many pasta options for a seasonal dinner party menu.

"They introduced what are essentially Luxardo cherries, which are basically what a real old-fashioned is designed for. They're in jars by the jams and stuff, and you don't need much else except bourbon," Furman said, adding that she even likes the Trader Joe's bourbon sold in select stores.

"Add some bourbon, a squeeze of orange, a squeeze of lemon, put in a cinnamon stick in there, put a few of those cherries in there, throw in a big, big, big gorgeous ice cube, a sprig of thyme, and then use the cinnamon stick as your straw. And you have an amazing old-fashioned," she said.

The first croissants I tried were from Key Food, an NYC-based chain with locations across the East Coast. A pack of four was $4.99, or about $1.25 each, which is a great deal.

The croissants were huge — easily the biggest I bought or saw at any store.

They were also slightly flat, with a pale golden-brown color.

The Key Food croissant hardly had any lamination — thin layers created by folding butter into the dough.

There weren't many distinct layers, and it didn't have the crispy, airy texture I expect from a croissant.

Trader Joe's croissants are regulars in my shopping rotation because I frequent the chain a lot.

The store sells a three-pack for $3.99, or about $1.33 each. I think that's a great price for the quality.

The croissants were medium-sized and had a nice golden-brown color.

Trader Joe's pastries have a lovely buttery texture and slightly more lift and airiness than the Key Food ones.

However, they still lack the crackly, messy quality that is so identifiable when it comes to croissants.

I enjoy these from time to time with just some jam, but they're not the crème de la crème.

The last croissants I tried were from Whole Foods, where a pack of four cost $7.49, or $1.87 apiece.

Despite being the most expensive of the bunch, they were absolutely worth it.

The croissants were the perfect size — exactly as big as my hand — and had nice domed tops that gave me a peek at the layers underneath. The deep-brown exterior was also tantalizing.

When I bit into the beautifully layered croissant from Whole Foods, I truly felt like I was eating a pastry, not just a piece of bread.

The flavor had a nice butteriness, but there was still that nice, slightly sour taste from the yeast.

Whole Foods was my clear and obvious winner. I'd rather have a nice pastry that's so good I'm guaranteed to eat the whole thing than opt for a cheaper version that's unsatisfying.

Without a doubt, I'll be returning to Whole Foods' bakery section for the four-pack. On weeks when I'm on a tighter budget, though, Trader Joe's pack of three is my runner-up.

With other, better options available, I don't think I'd buy the Key Food croissants again.