Program Guide Daily

7:00 AM

From exotic to breathtaking, the most extravagant Secret Ingredients and lavish dishes are divulged.Read More

7:30 AM

Southern desserts are in a category all to their own combining big bold flavors with deep tradition. A perfect example is Sublime Doughnuts, which calls itself a "Doughnut Wonderland". The doughnuts and fritters are made with a sweet potato dough and come in fun shapes with decadent flavor combinations. CamiCakes Creamery reinvents traditional southern desserts like red velvet cake and lemon meringue pie and turns them into ice cream cake sandwiches. Pie Shop keeps with tradition and preserves the craft of pie making with southern favorites like Georgia Bourbon Pecan and Pineapple Chess Pie.Read More

8:00 AM

Alex brings the grill inside. Mussels tossed on the grill and stuffed with savory breadcrumbs are brightened with a splash of lemon. A yogurt-marinated chicken slathered with pungent harissa teams up with grilled radicchio in a honey glaze. Plus, Alex's take on the grape spitzer-gorgeous and super refreshing. Read More

8:30 AM

After their modest success with last year's event, Brent is hard at work preparing for the upcoming 2nd Annual Harvest Festival. Knowing that the weekend ahead will be a stressful one, Brent and Josh make a pact not to argue and kick off the festivities with a sold out harvest dinner. But the festival quickly becomes more than what anyone in the village could have imagined when 5,000 visitors, including Rosie O'Donnell, descend on the tiny village and begin buying every wheel of cheese and bar of soap in stock. Read More

9:00 AM

Al Roker hits the road with Famous Fat Dave, a New York food tour guide who takes Al on a food tour of Harlem. We also go to the food carts that have been nominated for this year's Vendy Awards, the annual competition and festival that celebrates the best in New York street food. Read More

9:30 AM

From the first cookbook, Apicius, to Julia Child's masterpiece, we're diving headfirst into the glossy oversized tomes spread across your kitchen table. You don't even need a library card -- we'll help you click through virtual cookbooks and phone apps for all of your favorite recipes.Read More

10:00 AM

Bobby Flay's in the mood for a French Contryside-style brunch picnic. First up, a Tomato Tart drizzled with an fresh herbaceous oil, Orange French Yogurt Cake With a Marmalade Glaze, Home Fries cooked in duck fat, Hard Boiled Eggs With Olive Tapenade. And to drink, he's packing a refreshing, homemade pitcher of Citronnade a la Menthe, a light mint lemonade.Read More

10:30 AM

Sunny's bringing the Hawaiian sunshine to your house with a light, bright, island-style spread. Say Aloha to perfectly salty Lomi Lomi Salmon, Chicken Skewers With Peanut Sauce and a refreshing chilled Asian Noodle Salad.Read More

11:00 AM

Chuck makes an awesome meal for the kitchen supply company that goes the distance to keep him and his kitchen staff happy. On the menu: Roasted Suckling Pig With Mushroom Stew, Potato Latkes With Roasted Tomatoes, Zucchini and Fried Eggs and Molten Caramel Cakes.Read More

11:30 AM

While Austin, Texas, is the eleventh largest U.S. city, a lot of people thinks its food scene is number one. Chuck heads to Lamar Boulevard, where he first meets Chef Jeramie Robison, from Uchi, who oversees a stunning collaboration between black cod, white chocolate and olive candy. Next, at Odd Duck, Chuck helps Sous Chef Sam Hellman-Mass and his crew prepare Pork Belly Sliders With Citrus Cabbage Slaw. At El Meson, Chef Marisela Godinez makes a Chile Nogada, using her family's recipe straight from Puebla, Mexico. Last, Chuck stops at the craft-style barbecue joint, Stiles Switch, where Lance Kirkpatrick teaches Chuck how to stoke the fire for his famous beef ribs.Read More

 
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12:00 PM

Bobby Deen learns how to find, clean, and cut the freshest salmon and calamari from Dorian's Seafood Market, while also picking up his juicy, jumbo lump crab meat. Then, his good friend Evette Rios stops by to see the fresh catch of the day at Bobby's place; Baked Crab Cakes, Fresh Salmon Croquettes and Grilled Calamari Salad!Read More

12:30 PM

Among the many great French pastries is the irresistible, light and buttery Puff Pastry. Laura shows it off by making tangy Salmon en Croute; creamy Vol au Vents; a festive Gallette des Rois; and sweet Chaussons au Pommes.Read More

1:00 PM

Sometimes it's worth going that extra mile and if you're looking for indulgence look no further than Nigella's spicy jumbo chilli sauce, the perfect dipping sauce washed down with an irresistible Americano cocktail. For a romantic night in there's Roast duck legs with potatoes and a green salad and for dessert, none other than the devils own devils food cake. Read More

 
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1:30 PM

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

2:00 PM

Giada's inviting the girls over for a potluck party. They raid their closets and bring over clothes and jewelry to exchange and Giada makes Balsamic Chicken Drumettes, Grilled Eggplant and Goat Cheese Salad, Sweet Potato Fries With Basil Salt and Garlic Mayonnaise and Vanilla Gelato Bites With Chocolate and Hazelnuts.Read More

2:30 PM

Giada prepares simple dishes and makes them elegant by serving them in creative individual portions: Risotto in a Lemon Cup, Spinach Salad in a Parmesan Frico Cup and Individual Orange and Chocolate Cheesecakes.Read More

3:00 PM

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. 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 for the paella with John Finger, owner of Hog Island Oyster Farm.Read More

3:30 PM

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.Read More

4:00 PM

G. Garvin heads west for a taste of the South in Ann Arbor, Mich. The first stop is Grange Kitchen & Bar, a local eatery that is serving up specialties like fried pig head and deep fried apple pie. Then it's off to Ron's Road House to taste some of their deliciously smoked barbecue sandwiches and sides. G. wraps things up at Zingerman's Roadhouse, where they combine two Southern classics in one with the fried chicken mac and cheese.Read More

4:30 PM

G. discovers the hard work and versatility from farm-to-table cooking. At Royal Oak Peanuts, G. goes through the farm before sharing a peanut-inspired breakfast with owner Stephanie Pope. Coon Rock Farm supplies restaurants throughout Raleigh with organic produce and G. helps pick greens to prepare later at Chef Sarig's restaurant, Zely and Ritz.Read More

5:00 PM

Standing tall above the beautiful Arizona desert is Camelback Mountain, and, at the base of it, sits Camelback Road and the heart of the Phoenix food scene. Chuck first samples chef Beau McMillan's Red Dragon shrimp with sesame rice, avocado and kimchee mango prepared high up on the mountain at Elements. Chuck gorges on the Sasquatch Burger that Chef Aaron May turns out at The Lodge. Next, Chef Mark Tarbell shows Chuck how to forage for local cactus for delicious vegetarian tacos at his restaurant, Tarbell's. Last, Chuck gets an unexpected treat at FuFu Cuisine, where Chef Ester Mbaikambey specializes in hearty comfort food from her native Africa, including a goat stew and a starchy side dish made from yam flour.Read More

5:30 PM

Philadelphia is good at starting things, revolutions and new forms of government, as well as culinary uprisings large and small. On Walnut Street, Chuck Hughes discovers Pickled Watermelon and Poutine topped with Fried Eggs at Square Peg and Veggie and traditional Meatballs at Marabella Meatball Co. Chuck then takes a walk to nearby Middle Eastern restaurant Zahav for a Hanger Steak on a bed of Baba Ghanoush and discovers one of the secret ingredients for the gelato at Capogiro Gelato that will make your head spin.Read More

6:00 PM

In Atlanta, we visit the Mobile Marlay truck for some classic fish and chips, Irish-style, they also make a mean beef wellington. We then take a trip to Orange County, Calif., to feast at a vegan vehicle; the Seabirds truck serves up succulent jackfruit tacos and has a tasty deep-fried mango for dessert, this truck makes going without meat a real treat. Then for the true carnivores we stop in Nashville, where we sample some smoking southern barbecue at Smoke et Al. Lastly, we get our just desserts in Portland, Ore., where we stuff our pie holes with tasty little deserts from the Pie Spot such as peanut butter and chocolate, whipped banana cream and flambe?ed marshmallow.Read More

 
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RECIPES FROM THIS EPISODE:

6:30 PM

If music be the food of love, eat on because in San Francisco the Brass Knuckle Truck serves up music themed dishes such as Fry 'n' Maiden, Prawns 'n' Roses and a Snoop Dog. Then we pay a visit to puppy friendly Portland, Ore., to eat at The Dog House, a truck stop in that serves up comfort food out of dog bowls. Motoring back to San Francisco we stop by Babaloo for some Cuban cuisine. Finally, we line up at Re-Up in Vancouver, Canada, for some highly addictive Southern-style barbecue.Read More

7:00 PM

We are traveling the country in search of people giving classic sweets a modern and delicious makeover. In New York City, a charming little shop is putting a gourmet spin on the crispy rice treat, with flavors loved by children and adults alike. In Atlanta, Georgia, the simple ice pop has been transformed into a frosty combination of real ingredients and unique textures perfect for cooling off on a hot day. And in Seattle, Washington, there's a new take on the soda shop that serves amazing ice cream floats, made with the house's premium ice creams and their very own dessert beers.Read More

7:30 PM

Marc Summers investigates that American icon, the hot dog. With a tour of the Sabrett factory in the Bronx, learn about sauerkraut at the Fremont Company in Ohio, corn dogs at Hinsdale Farms in Indiana, Buffalo dogs in Colorado, French's yellow mustard and an American hot dog eating champion as he shares his speed-eating secrets.Read More

8:00 PM

Roger cruises through central California for two spectacular, meat-filled cookouts. This area is home to many vineyards, but Paso de Record Vineyard in San Miguel has piqued Roger's interest. The vineyard hosts wine release parties for its customers and serves barbecue prepared in a deep pit built in the picture-perfect property. In Santa Barbara, Roger visits a local caterer famous for creating an Argentine Asado.Read More

8:30 PM

Along every road, in little towns and big cities, you'll find amazing places and food cooked with love by people of faith. Our host, MC Hammer will visit all these hidden places, looking for a taste, a recipe, and maybe even a prayer with people all over the country who are Holy and Hungry.Read More

9:00 PM

After noticing disparities in sales receipts and inventory with his high-end Italian deli meats, Chef Marc, owner of Parma in Las Vegas, contacts Charles and the Mystery Diners for help. Mystery Diner Shane goes undercover as a busboy and discovers one of Marc's employees is down on his luck and may be using restaurant supplies for personal gain.Read More

9:30 PM

When Will, co-owner of Whiskey Dick's in Las Vegas, becomes concerned over a steady decline in female patrons, Charles and the Mystery Diners come in to investigate. Mystery Diner Shellene goes undercover as a waitress and learns that the manager is serving more than just drinks from the bar.Read More

10:00 PM

G. Garvin heads to the Windy City and stops at Grandma J's Kitchen, where they're putting their own spin on comfort food classics, with dishes like chicken and waffle fritters and "the works," an egg, bacon, kale, potato hash served with fried tomatoes. Then it's off to Honey Butter Fried Chicken, a restaurant whose name says it all! G. wraps things up at The Purple Pig, where he meets a father and son team that's bringing a unique Southern flair to dishes like fried pig's ear with crispy kale, pickled cherry peppers and a fried egg.Read More

10:30 PM

With a saying like "Keep Austin Weird," G. dives headfirst into the young and hip local food scene to see just what makes it special. Since you can't visit Austin without going to a food truck, G. gets to work at Tenderland, where he helps to make their fried pork tenderloin sandwich. He then makes a pit stop at Hoover's Soular Food Trailer where he tastes raw and healthy versions of Southern favorites. Lastly, G. heads to Frank where first bartender Tara shares The Red-Headed Stranger, the restaurant's take on a Bloody Mary before he works with head chef Jody on the jackalope sausage, a mix of jack rabbit and antelope.Read More

11:00 PM

Iron Chef Cat Cora is challenged to a culinary battle by Chef David Myers who is hoping to steal a victory away from Iron Chef Cora. See whose cuisine reigns supreme!Read More

12:00 AM

Roger cruises through central California for two spectacular, meat-filled cookouts. This area is home to many vineyards, but Paso de Record Vineyard in San Miguel has piqued Roger's interest. The vineyard hosts wine release parties for its customers and serves barbecue prepared in a deep pit built in the picture-perfect property. In Santa Barbara, Roger visits a local caterer famous for creating an Argentine Asado.Read More

12:30 AM

Along every road, in little towns and big cities, you'll find amazing places and food cooked with love by people of faith. Our host, MC Hammer will visit all these hidden places, looking for a taste, a recipe, and maybe even a prayer with people all over the country who are Holy and Hungry.Read More

1:00 AM

After noticing disparities in sales receipts and inventory with his high-end Italian deli meats, Chef Marc, owner of Parma in Las Vegas, contacts Charles and the Mystery Diners for help. Mystery Diner Shane goes undercover as a busboy and discovers one of Marc's employees is down on his luck and may be using restaurant supplies for personal gain.Read More

1:30 AM

When Will, co-owner of Whiskey Dick's in Las Vegas, becomes concerned over a steady decline in female patrons, Charles and the Mystery Diners come in to investigate. Mystery Diner Shellene goes undercover as a waitress and learns that the manager is serving more than just drinks from the bar.Read More

2:00 AM

G. Garvin heads to the Windy City and stops at Grandma J's Kitchen, where they're putting their own spin on comfort food classics, with dishes like chicken and waffle fritters and "the works," an egg, bacon, kale, potato hash served with fried tomatoes. Then it's off to Honey Butter Fried Chicken, a restaurant whose name says it all! G. wraps things up at The Purple Pig, where he meets a father and son team that's bringing a unique Southern flair to dishes like fried pig's ear with crispy kale, pickled cherry peppers and a fried egg.Read More

2:30 AM

With a saying like "Keep Austin Weird," G. dives headfirst into the young and hip local food scene to see just what makes it special. Since you can't visit Austin without going to a food truck, G. gets to work at Tenderland, where he helps to make their fried pork tenderloin sandwich. He then makes a pit stop at Hoover's Soular Food Trailer where he tastes raw and healthy versions of Southern favorites. Lastly, G. heads to Frank where first bartender Tara shares The Red-Headed Stranger, the restaurant's take on a Bloody Mary before he works with head chef Jody on the jackalope sausage, a mix of jack rabbit and antelope.Read More

3:00 AM

Iron Chef Cat Cora is challenged to a culinary battle by Chef David Myers who is hoping to steal a victory away from Iron Chef Cora. See whose cuisine reigns supreme!Read More

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