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Ah, to be young and in love! Baron and his best girl, Shanaye, couldn't be happier... until Shanaye's jealous ex-boyfriend, JW, gets out of jail. Baron is oblivious to the threat, engrossed in Ethiopian specialties and Korean soup - but JW is out for blood. JW finally catches up to the lovebirds as they enjoy BBQ Bill's infamous ribs, and it's time to settle the score. BBQ Bill sets up a game of crab roulette, and Baron and JW go head to head in a deadly crab-filled battle for the love of Shanaye. Special guest star John Waters!Read More
Classic Italian meets passion, authenticity and innovation at these noteworthy restaurants. Vetri has been called one of the best Italian restaurants in America, presenting simple, fresh, authentic Italian dishes in utterly unique. Chef Nate Appleman, brings gourmet savory and dessert pizzas to Pulino's from brunch to late night, and Porchetta's Sara Jenkins brings this Italian street-food to a tiny Lower East side store front, where "drop-dead-delicious" pork draws a steady stream of the hip and hungry.Read More
It's a harsh, striking beauty that surrounds Bill as he drives in the shadow of the majestic Flinders Ranges and on through the vast sunburnt plains of South Australia. The indigenous ancient salt bush still thrives here and is the sole fodder for lamb raised in the region, giving a delicious texture and sweet flavour to the meat like no other pasture. It's outdoor meals and an outdoor life from sheep station to rugged farmland and on to the southern coast where out from shore off the Continental Shelf Bill's sea legs threaten to give way... but the elusive blue fin tuna are running and Bill can't help but get caught in the exhilaration of it all!Read More
Tapas is more than a type of food in Spain - it's a lifestyle. With tapas comes etiquette and protocol, but "no te preocupes" - don't worry. In this episode, Annie explores the range of tapas enjoyed in Spain and tells viewers everything they need to know about the art of eating standing up. Annie starts with a tapas tour in Sevilla, where these small plates were born and there are now more than 4000 tapas bars; enjoys the pre-dinner ritual of a txikiteo tapas bar crawl through the medieval cobblestone streets of San Sebastian; leaves the hustle and bustle of Spain's cities behind to enjoy simple, traditional tapas in Logrono, a charming town in Spain's Rioja region; and visits TapaC24, a hip, cavernous bar in Barcelona's L'Eixample district, where rock star chef Carles Abellan serves up an avant-garde twist on tapas.Read More
In the sixth episode of Luke Nguyen's Greater Mekong, Luke ventures to the Shan State, where entire villages and kilometres of tomato farms float upon Inle Lake. Read More
Go behind the scenes for a day at chef Tony Bourdain?s workplace, Les Halles, in NYC, Tony takes us on a trip down memory lane from his first kitchen job in Provincetown, MA to the Culinary Institute of America to an interview with his legendary former boss, Bigfoot. Tony then takes us to Bellevue Bar for a sneak peek at how restaurant people behave after hours.Read More
Bal Arneson creates an absolutely stunning menu, perfect for any celebration - elegant Curried Calamari with fresh Cilantro and Mint Chutney; juicy rack of Lamb with fruity Mango Sauce; sweet Toasted Brioche in Spiced Milk; and tender, smoky Indian Brussels Sprouts.Read More
Chef Roger Mooking has the perfect solution to your simple kabob mid-week meal, and it all starts with his "obedient ingredient" Tamarind. Roger creates a silky Tamarind Sauce to top some beautifully grilled lamb for wonderfully and exotic tasting skewers. He rounds out the meal with his Black Eyed Peas rice and a sweet treat that only Tamarind can provide. This mouth-watering meal is exactly what your pallet needs.Read More
Tyler serves America's favorite meat hot off the grill with a fresh Italian flair. Grilled Chicken with Garlic-Herb Dressing and Grilled Lemon; Prosciutto & Goat Cheese Bruschetta with Black Lentils.Read More
Grilling is a great way to bring out the flavors of so many ingredients, and Aida shows how to create delicious grilled dishes indoors. Grilled Flank Steak with Ginger Marinade is crispy on the outside, and juicy and flavorful on the inside. Then it's arguably the best way to eat your veggies - Grilled Peppers and Onions with Limed Sour Cream. To bring this meal together, it's a sweet and nutty Cherry, Almond and Herb Salad.Read More
Kelsey is all about bringing heavenly herbs into your kitchen. She will show you how to transform those fresh herbs sitting on your sill or tucked away in your fridge un-used into a slew of delicious dishes. Her Every Herb Lemon Pesto blends six of her favorite aromatics into a delicious dressing. Next, those same herbs are used for a fresh salad with creamy and milky burrata. Then, Kelsey will show you her essential tips for the perfect, crispy, herby and cheesy chicken roulade and a robust potato salad coated in homemade bacon vinaigrette. And to wash it all down, Kelsey will stir up raspberry limeade infused with lavender and mint that's sure to refresh any pallet.Read More
Laura prepares healthy, simple French dishes that aid weightloss: hearty Poule au Pot; nutritious Tizza soup; luxurious Halibut en Papilotte; fresh Orange Sections in Syrup with chewy Candied Zest; and Laura's fast slimming tactic - Carrot Cabbage-Fennel Slaw.Read More
Nigella shares recipes of her favorite comfort foods. First up are rich and creamy mashed potatoes which can also be used as leftovers to make Salmon Cakes. Nigella shares her recipe for Risotto, which she considers not only comfort food, but comfort cooking. And you can't talk about comfort foods without making a rich Chicken Soup. Finally, Nigella shares her recipe for the ultimate comfort food - Chocolate Cake.Read More
Rocco spends the day putting together an insider's food guide to Florence. Along with his photographer friend Chris, Rocco shows us the ins and outs of buying fruits and vegetables at one of the city's fabulous open air markets; he explains everything you've ever needed to know about ordering a coffee in Italy. He shows us a recipe from one of Florence's hot restaurants, and finally, he takes time out to enjoy a pre dinner aperitivo and of course, an after dinner digestive. This is la dolce vita. Read More
Giada's husband is having the guys over to watch the game at their house - and she's creating an all-star menu to show these boys that there's much more to eat than chili and chicken wings.Read More
Giada's going to create dishes that can not only wow you the first time that you taste them but can also be transformed the next day into show-stopping leftovers. You'll be savoring them right until the last bite.Read More
Colorado Chef Kurt Boucher enters Kitchen Stadium to challenge Iron Chef Flay. Will his rocky Mountain style win over the judges, or will Iron Chef Flay's Southwestern flare prove victorious?Read More
Italian cuisines reign supreme in kitchen stadium as Todd English challenges Iron Chef Batali to a Pizza Dough battle of incredible proportions.Read More
Chef Marc Murphy challenges Iron Chef Bobby Flay. Whose Cuisine will reign supreme?Read More
In Washington, DC we set our sights on DD Pies who are offering savoury and sweet pies that'll make you wish your belly really was as big as your eyes. Then we're trucking on up to Fries and Dolls in Calgary, Alberta where they are serving up tasty curbside treats named after female icons including The Farrah, Pamela Poutine and The Daisy Duke. Next up is a family affair at Papa Perrone's in New York, whose owner has brought his mama's traditional Sicilian recipes to the street. Last but not least we drive to Tampa Bay to La Guaguita truck to feast of fine Puerto Rican food.Read More
Teddy Folkman is acclaimed for his Belgian specialty, Mussels and Fries, or Moules Frites. At his bistro-style restaurant, Dr. Granville Moore's in Washington, DC, Chef Folkman whips up several different varieties of Moules Frites, each one garnering rave reviews. Teddy eats, lives and breathes this dish so he's excited to share his skill with the Food Network. He has no idea that the moment he gets his mussels ready for the broth and his potatoes ready for the fryer, Bobby Flay will roll in and issue him a Moules Frites Throwdown! Who will win over the crowd and the judges in this competition? Watch and find out. Read More
Farm to table dining has certainly swept the nation, but these locations take the idea of farm to table to the extreme. At Blue Hill at Stone Barns, they take farming to a scientific and educational level, and then turn the fruits of their labor into fine dining. At Dinners at the Farm, you dine under the stars on the very farm where the ingredients were picked moments ago. And at Ubuntu, where the plates are like works of art, even meat eaters eat their vegetables...and love it.Read More
Saddle up and ride into the Lone Star State for a taste of quintessential Texas foods. Wave hello to Big Tex and grab a bite to eat at the State Fair of Texas, visit a Texas pecan orchard making more than pecan pie, and dip into a variety of Texas-style salsas and sauces. Then, see how a Longhorn cow becomes an edible cake, and stop by a restaurant serving up Texas culture. Finally, take a bite out of a tortilla chip taking the shape of the big state.Read More
Alton's sister Marsha has her cookies pinched and turns to AB for emergencyreplacements. His efforts to help doom him to relive the same cookies overand over again aided only by a new mixer and a strangely familiar puppet.Read More
Grandmother and math teacher Ruth Teig teaches Mo Rocca how to make classic Jewish cuisine. On the menu is kreplach (or Jewish ravioli) and Ruth's fluffy, modernized version of gefilte fish. Ruth surprises Mo with a large live Carp in her bathtub to teach him how generations of Jews in Europe would keep their fish fresh before the invention of refrigeration. Mo also gets to taste Ruth's magical coffee cake that she uses as currency to feed household workmen and to allows her to skip to the front of long lines at the DMV.Read More
Bobby Deen begins his culinary quest to lighten up his mom's meals starting with just desserts. He is tackling two of Paula's most famous dishes - Krispy Kreme Bread Pudding and Chocolate Mousse Pie. Bobby's whipping up a Fresh Fruit Bread Pudding and Frozen Chocolate Pie. He's cutting the fat and calories in these decadent desserts but keeping all of the flavor.Read More
It's been a tough year for Debi. She's sold her home of 15 years and her beloved poodle, Dolores died. In honor of Dolores she's decided to host a fundraiser for a dog charity event in her new home inviting Kathy Griffin and other friends to have their photos taken with their beloved pets.Read More
Invite your girl friends over because Bitchin' Kitchen is throwing a grrrls-only pyjama party! G indulges us with a 3-course menu starting with COCKTAILS! G experiments with at-home molecular mixology, creating sweet basil caviar in luscious blood orange mojitos. The main course consists of creamy gorgonzola & portabella mushroom risotto, mmm. For dessert: bacon chocolate! G gossips about relationships, give us party tips, and reveals some juicy gossip about Panos. The Spice Agent informs us on Algin & Calcium Gluconate (used in molecular gastronomy). Panos talks bacon. G's friends join her for the party!Read More
In cold remote Alaska, the views are amazing as the food. Chuck heads to Fourth Avenue to sample local favorites like traditional Russian dumplings called pelmenis and reindeer sausage (sorry Santa!). After Chuck goes fishing for salmon, Chef Reuben Gerber applies exceptional creativity to the native ingredient, pan-searing the fish with an orange gastrique high above the city in the Crow's Nest restaurant. Finally, Chuck enjoys a sweet rhubarb and strawberry popsicle from Kaity Reiley's vintage bike equipped with a cooler side car, called PopCycle. Even in summer the goodness of Alaska is best enjoyed frozen!Read More
Iron Chef Batali takes on Challenger Scott Campbell. It's a gooey battle to the extreme. See who's cuisine reigns supreme!Read More
Alton's sister Marsha has her cookies pinched and turns to AB for emergencyreplacements. His efforts to help doom him to relive the same cookies overand over again aided only by a new mixer and a strangely familiar puppet.Read More
Grandmother and math teacher Ruth Teig teaches Mo Rocca how to make classic Jewish cuisine. On the menu is kreplach (or Jewish ravioli) and Ruth's fluffy, modernized version of gefilte fish. Ruth surprises Mo with a large live Carp in her bathtub to teach him how generations of Jews in Europe would keep their fish fresh before the invention of refrigeration. Mo also gets to taste Ruth's magical coffee cake that she uses as currency to feed household workmen and to allows her to skip to the front of long lines at the DMV.Read More
Bobby Deen begins his culinary quest to lighten up his mom's meals starting with just desserts. He is tackling two of Paula's most famous dishes - Krispy Kreme Bread Pudding and Chocolate Mousse Pie. Bobby's whipping up a Fresh Fruit Bread Pudding and Frozen Chocolate Pie. He's cutting the fat and calories in these decadent desserts but keeping all of the flavor.Read More
It's been a tough year for Debi. She's sold her home of 15 years and her beloved poodle, Dolores died. In honor of Dolores she's decided to host a fundraiser for a dog charity event in her new home inviting Kathy Griffin and other friends to have their photos taken with their beloved pets.Read More
Invite your girl friends over because Bitchin' Kitchen is throwing a grrrls-only pyjama party! G indulges us with a 3-course menu starting with COCKTAILS! G experiments with at-home molecular mixology, creating sweet basil caviar in luscious blood orange mojitos. The main course consists of creamy gorgonzola & portabella mushroom risotto, mmm. For dessert: bacon chocolate! G gossips about relationships, give us party tips, and reveals some juicy gossip about Panos. The Spice Agent informs us on Algin & Calcium Gluconate (used in molecular gastronomy). Panos talks bacon. G's friends join her for the party!Read More
In cold remote Alaska, the views are amazing as the food. Chuck heads to Fourth Avenue to sample local favorites like traditional Russian dumplings called pelmenis and reindeer sausage (sorry Santa!). After Chuck goes fishing for salmon, Chef Reuben Gerber applies exceptional creativity to the native ingredient, pan-searing the fish with an orange gastrique high above the city in the Crow's Nest restaurant. Finally, Chuck enjoys a sweet rhubarb and strawberry popsicle from Kaity Reiley's vintage bike equipped with a cooler side car, called PopCycle. Even in summer the goodness of Alaska is best enjoyed frozen!Read More
Iron Chef Batali takes on Challenger Scott Campbell. It's a gooey battle to the extreme. See who's cuisine reigns supreme!Read More
