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The sexy dishes that wowed the judges and became the object of culinary desire.Read More
A fruit is made almost sinful again with some of the most decadent, exotic and chic desserts around. Pick an in-season fruit galette or chic tart, a dessert with a tropical fruit you're unlikely to have seen before, and fresh fruit popsicles with a cool twist.Read More
Alex gets away from the idea of a classical meal and into something totally fabulous and fun - a dessert party! Alex treats her friends to three amazing desserts. To start, a crispy and crunchy biscotti filled with hazelnuts and caramel. She adds a tangy lemon curd, which serves as the perfect dunking partner for the biscotti. Alex adds strawberry tartlets; they're like a giant fresh fruit candies. And for something a little naughty and decadent, Alex makes a super chocolaty pots de creme and tops them with homemade whipped cream. Read More
Mark embraces the simplicity and delectability of perfectly prepared seafood; from the perfect sear on a tuna steak to monkfish with mashed potatoes these bright, easy recipes are sure to please.Read More
It's Father's day and Daisy is making a special meal for her special hero - her Popi, a retired Fire Department captain. He's a real meat and potatoes guy and Daisy is preparing a fabulous grilled skirt steak with chimichurri sauce, a Latin styled potato salad and a Caribbean coconut Panna cotta.Read More
If you want to impress with baking, Lorraine's got it covered. First a beautiful Tomato and Basil Tarte Tatin that is both simple and stunning. Classic French bread gets a Spanish make over with chorizo and thyme fougasse. Lorraine's unlocking the secrets to an amazing three-tier red velvet cake. It may sound scary, but with Lorraine's professional know-how it really is baking made easy.Read More
Bal Arneson creates a few dishes that are quick and delicious - hearty Indian Beef and Peas; golden seared Halibut with Coconut Sauce; colorful Red Lentil Salad; and an ultra smooth Spiced Squash Soup.Read More
On a recent visit to the southern US, Chef Roger Mooking fell in love with the exhilarating and explosive flavor of Creole cooking. Now he's home testing a personal Cajun Spice Mix as his Obedient Ingredient before dropping "the bomb" of taste on his restaurant patrons. Everyday steak and potatoes get the "Big Easy" treatment as he crusts a blackened root-beer marinated t-bone steak and stews up a hearty pot of gumbo potatoes. When hit with a lot of complex flavors, the best accompaniment as a side vegetable is something fresh, crisp and simple, blanched sugar snap peas fit the bill. With Roger's spin on a steak and potatoes meal, the everyday becomes some serious soul food!Read More
"So today is a big day off. Today I'm cooking for my mentors... who are now sorta my competition as well. I think the world of Dave and Fred, and their restaurants are the first I send anyone if we don't have room here. Obviously we NEVER get to eat together and actually talk... So, yeah, today is a big deal..."Read More
Bobby Flay creates a brunch menu in the style of Italian trattorias-casual, laid back, and with plenty of family-style dishes! First up, some decadent Cinnamon Mascarpone Pancakes with Warm Morello Cherries and Hazelnuts. He's also making a Frittata with Cherry Tomatoes, Sausage, Arugula and Ricotta and serving it with a side of Rosemary Home Fries with Pancetta, Parmesan and Parsley. And to toast to a wonderful meal, he'll pour a citrus and mint cocktail he calls a Citronata.Read More
Kelsey guides us through the essentials for an American slice of heaven - pie! Starting with the perfect flaky crust, adding a banana caramel cream filling, and mixing it up with a variation on the classics with a rustic fresh peach and cream pie in a moist, flaky buttery crust. Hot from the oven to your plate. Mmmmm...pass the ice cream, please. Read More
Re-visiting a few favourite recipes from her Grandmother, Laura makes a Savoury Swiss Chard Tart; an Old-Fashioned Blanquette de Veau with Vichy Carrots; and mellow Slow-Baked Honey Wine Pears. Read More
Once you've seen how easy these recipes are to make there'll be no stopping you. Need a delicious dinner in minutes for hungry mouths? Tarragon chicken with green beans and asparagus is the answer. Or, how about a full-on fiesta in no time at all? Mexican Lasagne with Avocado Salsa and Florida fizz has it all.Read More
Fall is chestnut season in Tuscany. David finds out everything you'd ever want to know about chestnuts, from the very unusual way in which they are harvested, to how versatile and nutritious they are. Read More
Giada's sister has a new baby. Giada shows her sister how to prepare meals you can freeze ahead from appetizers to desserts good for busy schedules or when you are just on the go.Read More
Giada whips up a favorite meal from her catering days. She invites her former client Maxine Greenspan to visit her in the kitchen and takes a meal over to the Greenspan's for dinner.Read More
For those who feel too busy for brunch, Bobby Flay may have just the solution! Bobby creates a quick, simple and delicious Brunch-on-the-Go menu that will have you cooking with ease. His Rolled Omelet Burritos are tasty and fun, as are his highly addictive Cheddar and Bacon Waffle Sandwiches. His Homemade Yogurt Muffins with a Bran Crumb Topping are sure to inspire. And save room for a creamy, healthy smoothie as you're darting out the door, because his Blueberry-Pomegranate Yogurt-Honey Smoothie is out of this world!Read More
When it comes to classic comfort food, no dish is more iconic than Meatloaf. Fourth generation restaurateurs Jack and Rocco Collucci have been honing their comfort food skills at their Collucci Brother's Diner in Hyannis, Massachusetts. They think the Food Network has tapped them and their renowned Meatloaf to be featured in a special on American Diners, and they're getting ready to celebrate by throwing their culinary mentor -- their father -- a big birthday bash. But the real surprise is that Bobby Flay's showing up to challenge them to a Meatloaf Throwdown! It's the hometown heroes versus the gourmet Goliath. Which Meatloaf recipe will really satisfy?Read More
With her boisterous personality, warm smile, and delicious Soul Food, Delilah Winder is a local legend in Philadelphia. And when her Mac-n-Cheese was voted best in the nation on the Oprah Winfrey Show, Delilah was dubbed America's Mac-n-Cheese queen. That title has gone undisputed for years. Until now. Delilah thinks the Food Network is throwing her a cookbook release party. But she doesn't know that Bobby Flay is a surprise VIP guest ready to challenge her to a Mac-n-Cheese Throwdown. Will Bobby's 5-cheese Mac-n-Cheese match up to Delilah's whopping 7-cheese wonder? Of course, there's only one Big Cheese in this game!Read More
In New York City, Junior's is a name synonymous with Cheesecake. This famed Brooklyn restaurant, opened by Harry Rosen in 1950, is now in the hands of his grandson, Alan. Alan has stuck to his grandfather's original recipe while expanding the cheesecake menu with creative combinations and modern flavors. Alan thinks that his cheesecake chops have landed him on the Food Network, and he's really excited to show off his creativity and his new Junior's location in the heart of Times Square. Of course, he has no clue that Bobby Flay will be part of the festivities. Will Bobby be able to turn the tide on 57 years of cheesecake dominance, or will Alan show why he's the big cheese? It's a big-time bake-off with a sweet finish, on this Cheesecake Throwdown.Read More
No American finger-food is more iconic and loved than the Chicken Wing. Developed in Buffalo in 1964, this spicy treat has become an American snack food staple. Buffalo is also home to the National Buffalo Wing Festival, created by Drew Cerza, a.k.a. "The Wing King." Drew thinks the Food Network has tapped him to be the city's Wing Ambassador for a Food Network show called "Hall of Flame." Little does Drew know that Bobby Flay will be firing up his burners to challenge him to a Chicken Wing Throwdown! Will Drew's hometown advantage and unique flavor combinations put him out on top, or will Bobby and his spicy sweet recipe help him steal the Wing King crown?Read More
Caplansky's is our first stop, a Jewish deli truck out of Toronto, Ontario, serving up classics with a twist such as the WZE Sandwich, featuring grilled kosher style salami, schmaltz laced chopped liver, red onions and Russian honey mustard all in a mini challah bun! We then cool things down at the Lake St Creamery who are serving up deliciously unique ice cream flavours including home made donuts, Earl Grey Tea and even Whiskey. Next we rock up in Nashville Tennessee for some original Mexican gourmet at the Yayo's OMG truck. Topping off this episode, we go nuts for donuts in Austin, Texas at the Gourdough's truck. These guys do donuts unlike anyone else such as The Porky's, injected with Jalape?o jelly and topped with cream cheese and Canadian bacon. Mmmm, donuts.Read More
Connie and Bill Fisher are on a mission to spread their love of grilled cheese sandwiches throughout the world. They own The Pop Shop in Collingswood, New Jersey, and they have 31 grilled cheese sandwich varieties on their menu. They think they've been asked to star in a show called "All Grown Up," highlighting their amazing gourmet takes on this Kids' Menu favorite. The surprise is that Bobby Flay is going to turn their show into something completely different - the Ultimate Grilled Cheese Throwdown! Watch to see who will be named The Big Cheese in this challenge.Read More
We're returning the favor and celebrating cakes in every form, flavor and size. Take a slice of inspired, traditional French cakes from New York City, over-the-top masterpieces from a San Francisco mainstay, Seattle's best delicate and exotic coffee cakes or out-of-the-box cupcakes. Cakes never deserved their pedestal more.Read More
Join host Marc Summers as he gets candid about canned classics. You shoulda had one of these! V8. We'll find out how they get a full serving of veggies in every 4oz can. Then, Amour shows us there's more to Vienna Sausages then chopping than meets the eye and we search for the secret to Bush's Baked Beans. Next, SheerBliss shares the mech-can-ics of ice cream in a can and Amy's Organics serves up some canned chili with a surprising ingredient. Finally, it's amazing architecture for a great cause. It's Canstruction, and it's coming to a mall near you.Read More
Meet the Orlandos, an Italian-American family living in a small condo. The main issue they're facing with their kitchen is one of safety: with three small children they have real concerns over an oven that opens all the way to the floor. Witih a baby about to start crawling, they needed to address that problem right away. The other issue is function, as the one-size-fits-all kitchen that the builders installed just isn't working for them. The Cousins realize that one way to open up the space is to remove the cheap granite countertop and substitute it with a one piece stainless steel one. But when the new countertop can't fit in the elevator, it almost derails the renovation. The next challenge is creating enough storage space. The Cousins plan to solve this problem with custom made Italian cabinets that reach the full height of the ceiling. Then to tie the living room to the kitchen, Anthony undertakes a special project. Early on, the Cousins learn that Claudia Orlando's father did some restoration work for Grand Central Station. That gives him the idea of taking a picture of the the exterior of the station, have it printed as a mural and use it to cover the wall that's visible from the kitchen.Read More
Grandma's old-fashioned kitchen is transformed into a modern and functional space perfect for both cooking and dining. Stainless steel appliances, marble subway tile, patterned wallpaper, white quartz countertops and a custom-built seating area are brought in to create two separate spaces in the same room. Read More
In Richmond, Virginia the Jefferson Hotel is a building of sophistication and history. Diners head to Lemaire for a meal with the same finesse. G meets with Chef Walter to see his take on the fried green tomato. Award-winning chef Jason opened Comfort to serve local ingredients with his own style. He shares with G his techniques on preparing braised pork and sides in his 'comforting' restaurant. Lavender Field Farms offers fresh honey, herbs, eggs, and beauty products all prepared fresh on the premises. G gets to experience a day in the life at the farm with owner Nicole before preparing a simple but summery skirt steak salad with a honey-citrus dressing.Read More
Chef Robert arrives at the Big Apple Circus to a ring filled with performers. He receives his challenge from Carrie, the "Host" and Barry, the creative consultant. They ask him to create a celebration dinner for the 30th anniversary of the circus. The hard part is satisfying the palates of the many nationalities that work with the circus. He meets a few of the circus artists and finds out what they want to eat from their homeland. The dinner and buffet will be set-up in the ring after the show. He has five hours to get this done in the cook house (trailer) with Big Ray and his crew as helpers. Will he be able to juggle all these dishes or will this be Dinner Impossible?Read More
It's a trip to Charleston, South Carolina to visit the Big Red Rig, a bright red, double-decker, thirty-foot trailer tricked out with two massive smokers cooking traditional pulled pork, ribs and chicken for barbecue competitions across the country. Bone-in Artisan BBQ in Columbia, South Carolina is a hugely popular food truck pushing the limits on taste and technique, as well as the definition of South Carolina-style barbecue.Read More
When there isn't time for a three martini lunch, people around the world all turn to different favorites for an on-the-go meal that will leave them full and satisfied. This episode takes us to Greece for a wrap filled with only a few ingredients, but full of flavor. We'll also check out the Middle East, with Israel's popular pita sandwich, which is both portable and healthy. Nikki Sood and J.K. Paul show us the Far East favorite with India's own spin on a lunch box at Tanzore. A food truck will dish out their own unique version of the ultimate Vietnamese favorite - a Bahn Mi sandwich, while a top Trinidadian beach treat can be savored and surprise you. Plus what's America's favorite lunch dish? The answer may seem traditional, but wait until you see NYC's Court Street Grocers' take on this classic and popular sandwich!Read More
New York Chef Tony Liu challenges Mario Batali to a culinary showdown in kitchen stadium. Will Chef Liu's inspirational food beat out Batali's originality? Tune in to see whose cuisine reigns supreme!Read More
Meet the Orlandos, an Italian-American family living in a small condo. The main issue they're facing with their kitchen is one of safety: with three small children they have real concerns over an oven that opens all the way to the floor. Witih a baby about to start crawling, they needed to address that problem right away. The other issue is function, as the one-size-fits-all kitchen that the builders installed just isn't working for them. The Cousins realize that one way to open up the space is to remove the cheap granite countertop and substitute it with a one piece stainless steel one. But when the new countertop can't fit in the elevator, it almost derails the renovation. The next challenge is creating enough storage space. The Cousins plan to solve this problem with custom made Italian cabinets that reach the full height of the ceiling. Then to tie the living room to the kitchen, Anthony undertakes a special project. Early on, the Cousins learn that Claudia Orlando's father did some restoration work for Grand Central Station. That gives him the idea of taking a picture of the the exterior of the station, have it printed as a mural and use it to cover the wall that's visible from the kitchen.Read More
Grandma's old-fashioned kitchen is transformed into a modern and functional space perfect for both cooking and dining. Stainless steel appliances, marble subway tile, patterned wallpaper, white quartz countertops and a custom-built seating area are brought in to create two separate spaces in the same room. Read More
Chef Robert arrives at the Big Apple Circus to a ring filled with performers. He receives his challenge from Carrie, the "Host" and Barry, the creative consultant. They ask him to create a celebration dinner for the 30th anniversary of the circus. The hard part is satisfying the palates of the many nationalities that work with the circus. He meets a few of the circus artists and finds out what they want to eat from their homeland. The dinner and buffet will be set-up in the ring after the show. He has five hours to get this done in the cook house (trailer) with Big Ray and his crew as helpers. Will he be able to juggle all these dishes or will this be Dinner Impossible?Read More
It's a trip to Charleston, South Carolina to visit the Big Red Rig, a bright red, double-decker, thirty-foot trailer tricked out with two massive smokers cooking traditional pulled pork, ribs and chicken for barbecue competitions across the country. Bone-in Artisan BBQ in Columbia, South Carolina is a hugely popular food truck pushing the limits on taste and technique, as well as the definition of South Carolina-style barbecue.Read More
When there isn't time for a three martini lunch, people around the world all turn to different favorites for an on-the-go meal that will leave them full and satisfied. This episode takes us to Greece for a wrap filled with only a few ingredients, but full of flavor. We'll also check out the Middle East, with Israel's popular pita sandwich, which is both portable and healthy. Nikki Sood and J.K. Paul show us the Far East favorite with India's own spin on a lunch box at Tanzore. A food truck will dish out their own unique version of the ultimate Vietnamese favorite - a Bahn Mi sandwich, while a top Trinidadian beach treat can be savored and surprise you. Plus what's America's favorite lunch dish? The answer may seem traditional, but wait until you see NYC's Court Street Grocers' take on this classic and popular sandwich!Read More
New York Chef Tony Liu challenges Mario Batali to a culinary showdown in kitchen stadium. Will Chef Liu's inspirational food beat out Batali's originality? Tune in to see whose cuisine reigns supreme!Read More
