Program Guide Daily

7:00 AM

Iron Chef America Countdown

I Can't Believe They Said That!

Heated arguments and outrageous commentary have judges and chefs shaking their heads in disbelief.Read More

7:30 AM

Unique Sweets

Chicago Sweet Spots

Spend a weekend exploring all that Chicago has to offer. Salted Caramel challenges the idea of what makes for a sweet treat with their confections and frozen treats. Lovely Bakeshop is serving a little bit of southern comfort with homey breakfast pastries. Southport Grocery and Cafe experiments with the best ingredients to create inventive brunch treats. And a small but focused menu at Waffles makes for exciting flavor combinations. Read More

8:00 AM

Alex's Day Off

Hors d'oerves

Today, Alex is all about the little bites - hors d'oerves. She starts with pork spare ribs just glazed with a gooey soy and vinegar sauce that create the kind of finger licking you just need a million napkins for. Next, Chinese noodles mixed with a tangy dressing and topped with vibrant scallions. Alex calls this next dish her "oceanic french fry" - fried squid and topped with a tangy lemon sauce. Plus, tender spears of asparagus blanched and tossed with sesame oil and sesame seeds. It's nutty, earthy, crunchy, and fresh.Read More

9:00 AM

Viva Daisy!

Rehearsal Night Dinner

Daisy shares tips for a quick dinner that tastes like it took all day. Premade Sofrito is the flavor base for Yellow Rice with Corn, studded with olives and diced peppers. Chicken Ajillo, aromatic with garlic and sherry, is deceptively quick, leaving time to juice fruit for fresh Caribbean Breezes.Read More

9:30 AM

Home Cooking Made Easy

Entertaining

First up it's a gorgeous hearty Spanish Paella with Sherry, Chorizo and Prawns. The Ideal One-Pan 'help yourself dish' for a fun night in with friends and family Lorraine's perfect casual nibbles to share with friends include mini versions of a dinner party classic, Beef Wellingtons, through to leisurely Herbed Baked Scotch Eggs, And for an incredible dramatic twist on everyone's favorite dessert, Lorraine's My Big Fat Tipsy Trifle is flambeed and fabulous.Read More

10:00 AM

Spice Goddess

Craving Menu

Bal Arneson satisfies her cravings by making smoky Lobster Tandoori; the perfect Paneer Mushroom Burger; homemade Sweet Potato Fries with Chili Coconut Dip; and a rich, nutty Almond Shake.Read More

10:30 AM

Cooking for Real

Carolina on my Mind

Thinking bout some good southern style flavors? Sunny serves it up with her Apple and Onion-Stuffed Pork Chops, Vegetarian "Southern Style" Collard Greens, and a sweet treat of Blueberry Peach Cobbler. Read More

11:00 AM

Chuck's Day Off

The Concierges

"This week was a great week. We had a few massive tables in from out of town that came to us through some local concierges. Restaurants usually spoil these guys with all sorts of gifts to keep them on their good side... But we've never really gotten into that. They seem to have figured out who to send to our place, and I guess they get enough positive feedback that they keep sending people. Anyhow, one of them pointed out we never have room for them, only their clients so I've decided to have a bunch of them down for a bite."Read More

11:30 AM

Donut Showdown

Land of the Rising Sun

Donut-makers Dan from Brooklyn, Shannon from Washington and Amanda from Toronto compete in a mystery ingredient elimination round. The final two standing have to impress the judges by making three donuts with a "Land of the Rising Sun" theme. The winner takes home $10,000.Read More

12:00 PM

Kelsey's Essentials

Take Out

Kelsey Nixon shares her essential tips and recipes for creating take out recipes at home. With recipes for Pork Dumplings, Sesame Ginger Chicken and Shrimp Lo Mein.Read More

12:30 PM

French Food at Home

Stuffed

Laura throws a dinner party where everything on the menu is stuffed! A savoury Stuffed Cabbage; basil and tomato Stuffed Peppers; vegetable stuffed Tied Fish; sweet and sticky Stuffed Prunes; and butter and pistachio Stuffed Figs.Read More

1:00 PM

Whether you're cooking for family, friends or just yourself suppertime needs to be easy. So for those evenings when you need speed, ease and restoration there's lemony salmon with Cherry tomato couscous. If you've people coming over and are pressed for time - stick Spanish Chicken with Chorizo and Potatoes in the oven, whip up a salad and your work is done. Need dessert in a hurry - try Nigella's No-fuss fruit tart - so named - because it is. And when you're home alone and deserving a treat slut's spaghetti is the answer. Read More

 
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1:30 PM

David Rocco's Dolce Vita

Boys' Night Out

When Nina leaves on a day-trip to Rome, Rocco spends a relaxing day alone, checking out markets and making his favourite snacks. That is until his buddy Francesco swings by, convincing Rocco to spend a wild night with the boys.Read More

2:00 PM

Everyday Italian

Gooey Good Food

A creamy farmer's pasta dish with ricotta, parmesan and pancetta. Filet Mignon with a sweet balsamic syrup and melted goat cheese. And for dessert, a decadent chocolate ricotta pudding with strawberry sauce. It's gooey and oh so good!Read More

2:30 PM

Everyday Italian

Roasting Show

Giada creates a whole meal with roasted delights. Pork loin with sweet figs and port, roasted fennel with Parmesan cheese, and a luscious dessert of sugary roasted pears with vanilla ice cream. This is a meal you'll make again and again.Read More

3:00 PM

Brunch at Bobby's

Bay City Brunch

Bobby Flay takes a hint from the city by the bay in this San Francisco-inspired brunch that includes Apricot-Yogurt Parfait With California Granola and an Orange Scented Bombolini With Pastry Cream and Chocolate Dipping Sauce. Plus, Bobby reveals what goes into the unbelievable omelet known as the Hang Town Fry. You won't want to miss this San Francisco treat of a brunch!Read More

3:30 PM

Brunch at Bobby's

Bite Size Brunch

Bobby's small-plates-inspired menu will make sure his each of his guests gets a taste of something delicious! Bobby starts with Crispy Bacon and Hash Brown Quesadillas with Fried Quail Eggs. Then Bobby cooks up some Johnny Cakes With Horseradish Creme Fraiche and Smoked Trout in perfect bite-sized portions hot out of the oven. And Bobby's crispy Buttermilk Belgian Waffles topped with Sauteed Cider Apples will make you wish you had a bigger plate! The perfect finish to a bite-size brunch is Bobby's Fresh Cherry Margaritas -- a cool blend of sweet and tart.Read More

4:00 PM

Throwdown with Bobby Flay

Crab Cakes

Mitch and Dawn Weiss run The Lobster Dock in Boothbay Harbor, Maine. Though they sell a lot of lobster, their crab cakes have been getting accolades from customers and critics alike. Mitch says it's the Maine waters that give his crab cakes their amazingly delicate texture and their sweet and super fresh flavor. The Weiss's are gearing up to throw the party of the season for what they think is a new Food Network series called "Summer Celebrations!" What they don't know is Bobby Flay will be crashing their party and challenging them to a Crab Cake Throwdown! Will it be the Weiss's traditional Crab Cakes or Bobby's spruced up Blue Corn Crab Cakes that win over the crowd? One thing's for sure: This Crab Cake Throwdown is sure to be the summer's Maine event!Read More

4:30 PM

Throwdown with Bobby Flay

Muffaletta

New Orleans, Louisiana is the home of Muffaletta - a sandwich made with Italian meats, cheeses, and a special olive salad - and no place delivers the Muffaletta better than Serio's Deli. Owners Jack and Mike Serio are now ready to present their three-generations-old recipe to Food Network, for what they think is a TV special on deli sandwiches called "Order Up!" Little do they know that a Throwdown is on the menu, and Bobby Flay is working on a Muffaletta of his own. Will the Serio brothers distinguish themselves as Muffaletta Masters, or will the Iron Chef give them a hard time in the Big Easy? It's a Mardi-Gras atmosphere for the ultimate sandwich showdown!Read More

 
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5:00 PM

Throwdown with Bobby Flay

Arepas

Maribel and Aristides Barrios are NYC restaurateurs that have come a long way - over 2000 miles to be exact. Hailing from Venezuela, they came to New York City seven years ago and made a huge splash with their cozy, South American inspired East Village restaurant, Caracas Arepas Bar. Serving over 17 varieties of mouth-watering arepas, they've won over the hearts and minds of tough New Yorkers with their traditional delicious grilled cornmeal patties filled with sweet and savory treats, and a whole lot of love. They think they'll be showcasing their popular "De Pabellon" arepa on a Food Network show called "Stuffed!" They have no idea that Bobby Flay will roll up on the scene with his flavorful twist on their signature dish ready to Throwdown! Read More

5:30 PM

Throwdown with Bobby Flay

Green Chile Cheeseburger

Bob Olguin knows his chiles. He should; New Mexican cuisine is in his blood -- he owns and operates the restaurant his father started in honor of his grandfather. So, it's no surprise his Green Chile Cheeseburger was ranked number 7 on GQ's National Top-20 Burger List. Bob's restaurant, Manny's Buckhorn Tavern, started by dishing up New Mexican favorites to locals but now caters to visitors from far and wide, and the praises keep on coming -- especially for his famed Green Chile Cheeseburger. So the question is: can Bob's burger beat the heat that Bobby brings down to New Mexico on this episode of Throwdown?Read More

6:00 PM

Eat St.

Barbeque This!

Chi'Lantro BBQ, a mobile truck serving Korean-Mexican inspired tacos, burritos, quesadillas and burgers in Austin, Texas, zests things up with a little cilantro in nearly every dish. There's more BBQ in Boston at Silk Road BBQ, a kiosk-style hut assembled each morning, that serves Asian-inspired fare, such as their Sashleek kebab, grilled on a traditional mangal, a long thin firebox. Read More

6:30 PM

Throwdown with Bobby Flay

Pretzles

The Pretzel Boys are famous for the best Philadelphia-style soft pretzels. They sell thousands of fresh, hot, hand-twisted pretzels every day in locations across Philadelphia and Delaware. The energetic and passionate baker, JohnRead More

7:00 PM

Unique Sweets

Modern Comfort

Dominique Ansel in NYC takes the most traditional French pastries and bakes them for the 21st century. Angel Food Bakery in Chicago helps satisfy the cravings for retro American sweet treats. French and Vietnamese flavors and traditions come together at Elizabeth Street Cafe in Austin. Salty Tart is creating pastries with a mid-western flair in Minneapolis. Read More

7:30 PM

Unwrapped

Food Innovations

It's time to put on your thinking caps and journey through the process of inventing new food products. See how Sharper Image's design team is creating inventive kitchenware, get a taste of how flavors are pouring into a spray bottle and visit a chef creating innovative new dishes. Then, discover the process of energizing Jelly Beans, and tour a laboratory inventing original food products for major companies. Plus, uncover the secrets to designing a baking sheet that doesn't burn cookies.Read More

8:00 PM

Man Fire Food

Roasting and Ranching in Texas

Roger takes a trip to West Point, Texas to meet Tink Pinkard. Tink is an outdoor guide, hunter, fisherman, caterer and all-around nice guy. Together they build a barbecue pit out of cinder blocks and prepare Italian porchetta. A whole pig is deboned and seasoned, and then rolled tightly into a log. While the pig slowly roasts over coals, Tink teaches Roger how to fly-fish and takes him to a neighbor's longhorn ranch. It's a wild and delicious adventure that Roger won't soon forget.Read More

 
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RECIPES FROM THIS EPISODE:

8:30 PM

Man Fire Food

Mediterranean Seafood Feasts

Roger heads to Northern California for two spectacular wood-fired Mediterranean seafood feasts. In Napa Valley, the Steltzner family is famous for their wines and their towering outdoor oven called the Infiernillo. Hot coals are placed on the top and bottom of the Infiernillo and the food is cooked in between. Roger helps encase whole fish, potatoes and onions in salt before they're baked in the enormous oven. In Tomales Bay, caterer Tom Meckfessel prepares a delicious surf-and-turf Spanish-inspired paella over a wood fire right on the water. Roger harvests local clams with John Finger, owner of Hog Island Oyster Farm, which is one of the key ingredients for the mouthwatering paella.Read More

9:00 PM

Road Trip with G. Garvin

Washington, D.C.

G. visits the nation's capital and starts his culinary adventure at Sixth Engine, a firehouse turned restaurant, where they merge the tastes of the north and south in a Grilled Shrimp and Black-Eyed Pea dish and feed some hungry local firefighters. Then it's a stop at Birch and Barley where a husband and wife team is bringing innovative flavors to the city with their Honey Glazed Duck and an artisanal French toast dessert that G. helps to make. G's last stop is Boundary Road, an American bistro cooking up unique meals like Brick Chicken and collard greens.Read More

9:30 PM

Road Trip with G. Garvin

Virginia

In Richmond, G. meets with Chef Walter of Lemaire at the Jefferson Hotel for his take on the fried green tomato and Comfort restaurant, where Chef Jason shares his techniques on prepairing braised pork and sides. In nearby Glen Allen, Va., G. experiences a day in the life at Lavender Fields farm with owner Nicole before preparing a simple and summery skirt steak salad.Read More

10:00 PM

Chef Wanted with Anne Burrell

The Re-Launch

Todd English Olives, located in the heart of Manhattan, has just gone through a major renovation and needs a new executive chef to lead the re-launch. Anne brings a diverse group of candidates to compete for the position. The chefs are tested on their knowledge and use of spices and then told to dash to the farmers' market to create seasonal handmade pasta. Two chefs are dismissed and the final two are handed the keys to the restaurant for the most eventful dinner services yet. After both chefs struggle to keep up with the demands of a New York kitchen, Todd makes an unexpected decision and one chef walks away with the coveted title of executive chef.Read More

11:00 PM

Eat St.

Deli-Icious Delights

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 flavors 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 Jalapeno jelly and topped with cream cheese and Canadian bacon. Mmmm, donuts.Read More

11:30 PM

Eat St.

Made in Manhattan

Feed Your Hole is a deli truck that is part band tour bus and part bomber air plane, serving up old school BBQ recipes out of East Manhattan. Next we hitch a ride to The Biscuit Bus in Denver, Colorado for some home cooked southern goodness like their best selling Franklin Biscuit filled with fried chicken, bacon, cheese and sausage gravy. Brooklyn, NYC also gets a visit from the Eat Street team to get a sugar fix from the Treats Truck where everyone gets their just deserts! Finally we drive to Nashville, Tennessee to chow down at The Grilled Cheeserie which emphasises the use of locally sourced ingredients.Read More

12:00 AM

Man Fire Food

Roasting and Ranching in Texas

Roger takes a trip to West Point, Texas to meet Tink Pinkard. Tink is an outdoor guide, hunter, fisherman, caterer and all-around nice guy. Together they build a barbecue pit out of cinder blocks and prepare Italian porchetta. A whole pig is deboned and seasoned, and then rolled tightly into a log. While the pig slowly roasts over coals, Tink teaches Roger how to fly-fish and takes him to a neighbor's longhorn ranch. It's a wild and delicious adventure that Roger won't soon forget.Read More

 
View Recipes

RECIPES FROM THIS EPISODE:

12:30 AM

Man Fire Food

Mediterranean Seafood Feasts

Roger heads to Northern California for two spectacular wood-fired Mediterranean seafood feasts. In Napa Valley, the Steltzner family is famous for their wines and their towering outdoor oven called the Infiernillo. Hot coals are placed on the top and bottom of the Infiernillo and the food is cooked in between. Roger helps encase whole fish, potatoes and onions in salt before they're baked in the enormous oven. In Tomales Bay, caterer Tom Meckfessel prepares a delicious surf-and-turf Spanish-inspired paella over a wood fire right on the water. Roger harvests local clams with John Finger, owner of Hog Island Oyster Farm, which is one of the key ingredients for the mouthwatering paella.Read More

1:00 AM

Road Trip with G. Garvin

Washington, D.C.

G. visits the nation's capital and starts his culinary adventure at Sixth Engine, a firehouse turned restaurant, where they merge the tastes of the north and south in a Grilled Shrimp and Black-Eyed Pea dish and feed some hungry local firefighters. Then it's a stop at Birch and Barley where a husband and wife team is bringing innovative flavors to the city with their Honey Glazed Duck and an artisanal French toast dessert that G. helps to make. G's last stop is Boundary Road, an American bistro cooking up unique meals like Brick Chicken and collard greens.Read More

1:30 AM

Road Trip with G. Garvin

Virginia

In Richmond, G. meets with Chef Walter of Lemaire at the Jefferson Hotel for his take on the fried green tomato and Comfort restaurant, where Chef Jason shares his techniques on prepairing braised pork and sides. In nearby Glen Allen, Va., G. experiences a day in the life at Lavender Fields farm with owner Nicole before preparing a simple and summery skirt steak salad.Read More

2:00 AM

Chef Wanted with Anne Burrell

The Re-Launch

Todd English Olives, located in the heart of Manhattan, has just gone through a major renovation and needs a new executive chef to lead the re-launch. Anne brings a diverse group of candidates to compete for the position. The chefs are tested on their knowledge and use of spices and then told to dash to the farmers' market to create seasonal handmade pasta. Two chefs are dismissed and the final two are handed the keys to the restaurant for the most eventful dinner services yet. After both chefs struggle to keep up with the demands of a New York kitchen, Todd makes an unexpected decision and one chef walks away with the coveted title of executive chef.Read More

3:00 AM

Eat St.

Deli-Icious Delights

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 flavors 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 Jalapeno jelly and topped with cream cheese and Canadian bacon. Mmmm, donuts.Read More

3:30 AM

Eat St.

Made in Manhattan

Feed Your Hole is a deli truck that is part band tour bus and part bomber air plane, serving up old school BBQ recipes out of East Manhattan. Next we hitch a ride to The Biscuit Bus in Denver, Colorado for some home cooked southern goodness like their best selling Franklin Biscuit filled with fried chicken, bacon, cheese and sausage gravy. Brooklyn, NYC also gets a visit from the Eat Street team to get a sugar fix from the Treats Truck where everyone gets their just deserts! Finally we drive to Nashville, Tennessee to chow down at The Grilled Cheeserie which emphasises the use of locally sourced ingredients.Read More

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