Program Guide Daily

7:00 AM

Iron Chef America Countdown

You Had Me At Bacon

All hail the pig while describing the greatest pork moments in battle and judging.Read More

7:30 AM

Unique Sweets

Sweet and Sticky

Sweet, sticky, ooey gooey. It's everything you want in a sweet, delectable dessert. We take a tour from the east coast to the west coast, tasting our way through unique caramel bread puddings, ooey gooey sticky buns, mini bites of caramelized goodness and old fashioned candy like you?ve never seen before.Read More

8:00 AM

Alex's Day Off

French Bistro Fare

These French Bistro dishes are inspired by Alex's years spent in Paris working as a chef. It starts with a Croque Madam - a creamy bechamel sauce gets drizzled over melted parmesan and ham. Then the sandwich gets topped with a fried egg. To cut through that heavy sandwich dream, Alex makes a wilted spinach salad topped with bacon and a tangy vinaigrette. Then she poaches shrimp in a secret cauldron of bay leaves, lemon, peppercorns, and Tabasco. The shrimp come out poached with a hint of all those flavors. To top it off - the French 75 - a classic bistro cocktail and the kick you'll need for this Bistro inspired meal.Read More

8:30 AM

The Minimalist

Latin

From spicy snapper to authentic arepas, Mark shares some of his go-to recipes when he has a craving for something spicy and Latin inspired.Read More

9:00 AM

Viva Daisy!

Welcome Home Boys

Daisy's three grown sons are coming home for dinner tonight and Daisy celebrates by making a whole meal out of their favorite dishes. Marc is going to swoon when he sees seviche made with plump shrimp and spicy salsa. David's mouth is going to water when he gets a whiff of the fragrant spice-rubbed pork with an aromatic saute of onions and peppers, and Erik will brush tears of joy when he tastes her chocolate-rum mousse with it's crispy cookie topping. Welcome home, boys.Read More

9:30 AM

Rachel Allen: Bake!

Beef Pasties

Rachel meets Peggy Porschen, creator of cakes with old-fashioned sugar roses, and makes beef pasties with mint, ginger and peas; baked brown sugar custards.Read More

10:00 AM

Spice Goddess

Leftover Indian-Style

Bal Arneson turns simple leftovers into family favorites with an earthy Indian Shepherd's Pie; an irresistible Butter Chicken Paratha with Sweet Tomato Chutney; soft Stuffed Tomatoes with Rice; and a creamy Chilled Raita Soup.Read More

10:30 AM

Cooking for Real

Speed Dating

Whip up an elegant dinner for your sweetheart in a flash, saving time in the kitchen so you can enjoy your date night in. Enjoy an easy flaky fish dish alongside a hearty artichoke salad. This date night meal cooks up so fast, you'll even have time for a creamy dessert.Read More

11:00 AM

Chuck's Day Off

The Bread Guy

"Bread. It's the first thing on everyone's table and the only thing that's free... Bread is a small thing that I think makes a big difference when I'm eating at a restaurant. And it's something that I don't have time to make here. Our bread guy is a real artist. His day starts when ours ends, and he drops off fresh bread every morning before we even get here... We're like two ships in the night or whatever... So today, with the restaurant closed, I can work around his schedule. So he's coming down for an early dinner."Read More

11:30 AM

Chuck's Eat the Street

Straight Up San Antonio

San Antonio, Texas, has a beautiful river winding through downtown, cool art deco, old Spanish missions, and fantastic food. On the colorful and quirky street called St. Mary's, Chuck digs into a new spin on a classic Tex Mex breakfast, the Chalupa Robert, that Amador Montoya prepares at El Milagrito. At The Monterey, chef Chad Carey demonstrates his high-end take on a Texas football favorite, Frito pie, by smothering a po'boy with smoked pork chili, jalape?o mayo, cheddar, and corn chips. At Gwendolyn, Chuck samples chef Michael Sohocki's pre-Industrial cooking and makes braised quail with oyster mushrooms using only tools and methods that existed before 1850. Where St. Mary's crosses the river, Chuck stops in at legendary Biga on the Banks where he samples Chef Bruce Auden's oysters, an ode to Texas' love affair with everything fried. Read More

12:00 PM

Kelsey's Essentials

Sweet Treats

Kelsey's sweet tooth gets a mind of its own! Kelsey makes her own Homemade Candy Bar with layers of milk chocolate, sweet caramel, and homemade nougat. Who knew you could make lollipops at home? These Pomegranate and Lime Lollipops will make you feel like a kid again. Finally, it's a one of kind recipe when Kelsey takes a piece of frozen pie, blends it with vanilla ice cream to create a Pie Shake. It's a sweet treat you won't forget!Read More

12:30 PM

French Food at Home

The Retro Show

Laura Calder travels back in time creating retro dishes like creamy Coquilles Saint-Jacques; striking Oeufs en Gelee; funny looking, but fabulous Tacky Canapes; and a fluffy Rhubarb Parfait.Read More

1:00 PM

Nigella Kitchen

Hurry up! I'm Hungry!

When Nigella wants food she wants it now! And luckily she has a battery of fast food ideas up her sleeve so when she, the kids or friends are hungry - and they always are - there's no waiting around. For friends there's super fast Roast lamb with port and rosemary with Rapid Roastini, for a crowd, make your own Chicken fajitas, for dinner at the double, Crustless Pizza, and Orange and blackberry trifle for an instant dessert Read More

1:30 PM

David Rocco's Dolce Vita

Cioccolato!

Rocco and his friends throw a monthly potluck dinner party. This month the theme is chocolate, an ingredient that has a surprisingly significant historical tie to Tuscany. Rocco uses chocolate to make some savory main dishes for the gathering, but it's not all work for our intrepid foodie. Rocco treats Nina to a chocolate and wine tasting at a favorite bar, and a chocolate massage in a local spa. Read More

2:00 PM

Everyday Italian

Potluck Party

Giada's inviting the girls over for a potluck party. They raid their closets and bring over clothes and jewelry to exchange. It's the fun new way to throw a party.Read More

2:30 PM

Everyday Italian

Mixed Grill

Grilling is an age-old art form in Italian cooking. Giada?s going to show you how they do it in Italy with clean cuts of meat and fresh citrus flavors. A Saffron Orzo is the luxurious bed for a mixed grill of meats and vegetables with a Grilled Mixed Fruit dessert and a delicious Tiziano to drink. It?s time to fire up the grill ? Italian style.Read More

3:00 PM

Brunch at Bobby's

Brunch for a Bunch

When company calls, Chef Bobby Flay is always prepared with this crowd pleasing brunch menu which includes: a Caramelized Onion, Spinach & Gruyere Cheese Strata with Sauteed Cherry Tomatoes; Mini German Pancakes with Apple-Calvados Caramel Sauce; and Maple-Dijon-Black Pepper Glazed Bacon. And no brunch party is complete without Bobby's Bloody Mary Bar, featuring flavors, mixers, and fillings that will put your bartending skills and your taste buds to the test. Call up your friends, it's a brunch extravaganza!Read More

3:30 PM

Brunch at Bobby's

Deli-icious Brunch

Bobby tips his hat to his New York roots as he whips up an amazing brunch inspired by some of the best New York delis. He puts together an amazing platter of classic deli favorites, putting his own flavorful spin on things like: Tequila Cured Salmon; a Homemade White Fish Salad; and Herbed Goat Cheese along with Roasted Jalapeno-Cilantro Cream Cheese to accompany fresh toasted bagels. Bobby also makes some killer Potato Pancakes from scratch with Chunky Granny Smith Apple Sauce and Cinnamon Creme Fraiche. And as if that wasn't enough, he makes a fresh Smoothie with Carrot Juice and Mangos. Deli-icious!Read More

4:00 PM

Throwdown with Bobby Flay

Deep Dish Pizza

No visit to the windy city is complete without a stop at the family run institution, Lou Malnati's Pizzeria. They opened their doors in 1971 with a motto of "pizza is the food of the world." Marc Malnati runs his father's namesake and their deep dish pizza is a favorite among Chi-towners and food critics alike. The secret to their sinfully delicious deep dish pizzas is a coveted 50-year old family recipe handed down from one Malnati to another and Marc is proudly carrying on this revered culinary tradition. Can our NY-style pizza guy throwdown with Chicago deep dish pie?Read More

4:30 PM

Throwdown with Bobby Flay

Brown Bag Apple Pie

The Elegant Farmer has taken the quintessential American dessert and added an award winning twist. Quickly becoming a new classic, their Brown Bag Apple Pie is so popular, they sell 10,000 during Thanksgiving week alone! The secret is in the cooking method. The brown bag allows the apples to steam instead of bake. And when they add their sugar cookie topping, their pie can't be beat. Or can it? Bobby Flay and the Throwdown team are hoping their fried pie creation is scrumptious enough to impress the judges. Read More

 
View Recipes

RECIPES FROM THIS EPISODE:

5:00 PM

Throwdown with Bobby Flay

Falafel

Tel Aviv native Einat Admony is the chef and owner of Taim Falafel in NYC. Years ago, Einat worked as a line cook at Bobby's restaurant, Bolo. She took her formal culinary training and created an elevated take on a food most often served on street corners. Among Einat's best sellers is her falafel platter which shows this street food in a very different, very elegant way. Bobby will have to give a gourmet kick to falafel to stand up against a former employee whose passion for falafel has won her the title of best in the city. Read More

 
View Recipes

RECIPES FROM THIS EPISODE:

5:30 PM

Throwdown with Bobby Flay

Country Captain

Matt and Ted Lee are on a mission to share their beloved South Carolina foods with the rest of country. And after starting a successful culinary catalog business and writing an award winning cookbook they quickly moved about feeding the nation their Southern fare. It is no wonder these southern brothers are famous for their Country Captain, a Charleston chicken dish known for its imported spices and port city history. But can the Lees make the Low country proud when Bobby rides in? It's sink or swim on this episode of Throwdown.Read More

6:00 PM

Eat Street

Grilled Cheese Heaven

The first stop on Eat Street is Los Angeles, California to visit the traffic-stopping Grilled Cheese Truck. This popular mobile truck with an avid online following, serves gourmet grilled cheese sandwiches, such as the Cheesy Mac'n'Rib. Next up is Austin, Texas to visit Izzoz Tacos, a 42 foot stationary trailer that prides itself on family tradition and using fresh ingredients. Things heat up when viewers then venture to G'Raj Mahal, an eclectic and artsy stationary trailer in Austin, Texas that serves authentic Goan dishes from Goa, India. Eyes water as folks try the spicy Rechard Masala Shrimp dish or naan freshly baked in a tandoori oven that is built right into the trailer. The final stop is New York City for some schnitzel with an attitude at Schnitzel & Things. This mobile food truck, operated by a former Wall Street investment banker, serves authentic Austrian schnitzel platters, sandwiches and side salads.Read More

6:30 PM

Throwdown with Bobby Flay

Mixology

Nobody loves bartending more than Tobin Ellis! Tobin is a master Mixologist. , Toby will be unveiling his new signature drink that he created just for the Food Network! What he doesn't know is that the Food Network's own Bobby Flay will be visiting Toby's bar to wet his whistle and throw down the ultimate cocktail challenge. Read More

7:00 PM

Unique Sweets

Kids' Treats

We bring out the kid in you with places that are sure to satisfy the sweet tooth for all ages. At Papabubble you will find whimsical candies that look too beautiful to eat, like grapefruit soda candies, and lollipops. Wooly's Ice offers light as air, frozen shaved ice in outrageous flavors like green tea, and sea salt dulce de leche. It's a trip back in time when you step into Little Cupcake Bakeshop for their blue velvet cupcakes, and s'mores bars. Take your cake to go at Stick & Pop where flavors such as peanut butter and jelly are served in bite- size spheres on a stick. Read More

7:30 PM

Unwrapped

Pop!

Join host Marc Summers as we raise our glasses for a little toast to things that go "pop!" We'll head to the Popcorn Palace to get the scoop on their crunchy kernels and take a trip back in time to Galco's, a soda pop shop with lots of old-fashioned flavors. Then, remember Bomb Pops? We'll see how they make their new Tongue Splashers and find out from Korbel how they put the bubble in their bubbly. Also, Tootsie shares their chewrific secret behind Blow Pops and we'll learn how to fizz-ify anything, with the help of Fizzies!Read More

8:00 PM

Man Fire Food

Food Traditions

Roger visits New England for two unique food traditions that celebrate family, friends and the community. On the first Saturday of June, the Rotary Club of Essex in Connecticut roasts three hundred pounds of fish that are nailed onto oak boards with strips of salt pork and cooked around a ring of coals for the annual Shad Bake. In Western Massachusetts, Roger meets Neftali Duran who dug a giant hole in his backyard and lined it with stones and bricks to cook goat barbacoa, a classic dish from his hometown Oaxaca, Mexico. Whole cuts of goat are rubbed down with spicy Mexican flavors, wrapped in avocado and maguey leaves and steamed over a pot filled with cracked corn and water to create a side dish called Masita.Read More

8:30 PM

Man Fire Food

Texas BBQ

Roger visits two legendary BBQ joints in Central Texas where just the right amount of smoke and heat transforms the meat into delicious eats. At Kreuz Market in Lockhart, they have eight pits for cooking, acres of wood for burning and hundreds of pounds of delicious barbecue for stick-to-your-ribs eating. At Louie Mueller Barbecue in Taylor, third generation pit master Wayne Mueller gives Roger an experience of a lifetime. In early 2013, a tragic grease fire destroyed a 54-year-old pit. A new pit was built and twice a day it is "seasoned" with grease and heat. Roger lends a hand and is rewarded with a generous sampling of their famous barbecue.Read More

9:00 PM

Road Trip with G. Garvin

San Francisco

G. Garvin heads to the west coast to check out San Francisco. First up is Brenda's Soul Food, bringing the flavors of the Gulf to the Pacific with their oyster flight and fried catfish po'boy. Next, G visits local legend Richard Alioto of Alioto's and gets a taste of their famous crab cioppino before working the counter and cracking crabs for customers. He also discovers Hops and Hominy, a new southern-inspired restaurant that's serving up a duck dish that is truly unforgettable.Read More

9:30 PM

Road Trip with G. Garvin

Nashville

G. Garvin is in Music City, USA - Nashville - and his first stop is Lockeland Table, where he gets a taste of an amazing pork loin with greens and that southern classic, mac and cheese. Then it's off to sample some hot chicken and G. gets a private lesson on how to make this Nashville staple from the owner of 400 Degrees Hot Chicken. He caps off the trip with a visit to John A's Restaurant for some music and good food, including fried chicken livers and a juicy prime rib sandwich. Read More

10:00 PM

Cutthroat Kitchen

Pork Chops and Sabotage

In this sadistic episode of savory sabotage, we'll find out if the chefs can make a winning pork chops and applesauce dish ... without the use of pork chops or apples! Then we'll see a literal meltdown, as the chefs compete to make the perfect mac and cheese. And finally, one chef has to swim upstream as they're forced to whip up fish and chips without use of a fryer.Read More

11:00 PM

Eat Street

Home Cooking on the Run

We start off in Atlanta at the Ibiza Bites truck for some Spanish & Latin inspired cuisine such as their Darn Churrasco, a grilled steak with Chimichurri Sauce with Coconut Rice. Next we are treated to some home made delights at The Home Skillet truck in Orange County, two passionate chefs serving up Pomegranate Riblets, Crispy Brussels Sprouts and Seared Sea Scallops. Then it's pasta perfection in Portland at Artigiano's featuring fabulous Fettucine and gorgeous Gnocchi. Lastly we're at the Recess truck in San Diego where we take a time out to savour classic comfort food like a beefy Bully Burger and a Simon Says Southwest Salad featuring chipotle chicken, feta cheese and tortilla chips.Read More

 
View Recipes

RECIPES FROM THIS EPISODE:

11:30 PM

Get Trucked

Pilot

Kevin Sbraga, chef and restaurant owner, renovates and revives failing food truck businesses.Read More

12:00 AM

Man Fire Food

Food Traditions

Roger visits New England for two unique food traditions that celebrate family, friends and the community. On the first Saturday of June, the Rotary Club of Essex in Connecticut roasts three hundred pounds of fish that are nailed onto oak boards with strips of salt pork and cooked around a ring of coals for the annual Shad Bake. In Western Massachusetts, Roger meets Neftali Duran who dug a giant hole in his backyard and lined it with stones and bricks to cook goat barbacoa, a classic dish from his hometown Oaxaca, Mexico. Whole cuts of goat are rubbed down with spicy Mexican flavors, wrapped in avocado and maguey leaves and steamed over a pot filled with cracked corn and water to create a side dish called Masita.Read More

12:30 AM

Man Fire Food

Texas BBQ

Roger visits two legendary BBQ joints in Central Texas where just the right amount of smoke and heat transforms the meat into delicious eats. At Kreuz Market in Lockhart, they have eight pits for cooking, acres of wood for burning and hundreds of pounds of delicious barbecue for stick-to-your-ribs eating. At Louie Mueller Barbecue in Taylor, third generation pit master Wayne Mueller gives Roger an experience of a lifetime. In early 2013, a tragic grease fire destroyed a 54-year-old pit. A new pit was built and twice a day it is "seasoned" with grease and heat. Roger lends a hand and is rewarded with a generous sampling of their famous barbecue.Read More

1:00 AM

Road Trip with G. Garvin

San Francisco

G. Garvin heads to the west coast to check out San Francisco. First up is Brenda's Soul Food, bringing the flavors of the Gulf to the Pacific with their oyster flight and fried catfish po'boy. Next, G visits local legend Richard Alioto of Alioto's and gets a taste of their famous crab cioppino before working the counter and cracking crabs for customers. He also discovers Hops and Hominy, a new southern-inspired restaurant that's serving up a duck dish that is truly unforgettable.Read More

1:30 AM

Road Trip with G. Garvin

Nashville

G. Garvin is in Music City, USA - Nashville - and his first stop is Lockeland Table, where he gets a taste of an amazing pork loin with greens and that southern classic, mac and cheese. Then it's off to sample some hot chicken and G. gets a private lesson on how to make this Nashville staple from the owner of 400 Degrees Hot Chicken. He caps off the trip with a visit to John A's Restaurant for some music and good food, including fried chicken livers and a juicy prime rib sandwich. Read More

2:00 AM

Cutthroat Kitchen

Pork Chops and Sabotage

In this sadistic episode of savory sabotage, we'll find out if the chefs can make a winning pork chops and applesauce dish ... without the use of pork chops or apples! Then we'll see a literal meltdown, as the chefs compete to make the perfect mac and cheese. And finally, one chef has to swim upstream as they're forced to whip up fish and chips without use of a fryer.Read More

3:00 AM

Eat Street

Home Cooking on the Run

We start off in Atlanta at the Ibiza Bites truck for some Spanish & Latin inspired cuisine such as their Darn Churrasco, a grilled steak with Chimichurri Sauce with Coconut Rice. Next we are treated to some home made delights at The Home Skillet truck in Orange County, two passionate chefs serving up Pomegranate Riblets, Crispy Brussels Sprouts and Seared Sea Scallops. Then it's pasta perfection in Portland at Artigiano's featuring fabulous Fettucine and gorgeous Gnocchi. Lastly we're at the Recess truck in San Diego where we take a time out to savour classic comfort food like a beefy Bully Burger and a Simon Says Southwest Salad featuring chipotle chicken, feta cheese and tortilla chips.Read More

 
View Recipes

RECIPES FROM THIS EPISODE:

3:30 AM

Get Trucked

Pilot

Kevin Sbraga, chef and restaurant owner, renovates and revives failing food truck businesses.Read More

Advertisement