Program Guide Weekly

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7:00 AM

Sweet memories of the most elaborate, show-stopping, and delicious desserts created in Kitchen Stadium.Read More

7:30 AM

Whey through the ripe, gooey and intentionally moldy history of cheese, and meet some of the eccentric and passionate artisans who take milk and turn it into so much more. Chef and owner Jon Shook is serving up a new twist on a classic comfort food at his restaurant Animal and James Beard winner Barbara Lynch is making a ricotta gnudi to share. Cheese can be an appetizer, a main course and of course, a dessert. We'll even gaze into the future and see what wacky flavors are starting to make their way into cheese!Read More

8:00 AM

Chefs Jo Lusted and Aldo Lanzillotta travel to island homes only accessible by boat to cook three-course meals using only what they can find in the homes they visit. Jo finds a fridge full of wild game and Aldo uses an antique stove.Read More

8:30 AM

To get a taste of all the behind the scenes chaos in running a restaurant in a huge city like Mexico City, Chuck meets up with a local chef. The city is also home to some of the world's best tattoo artists and Chuck meets local legend, Indio Reyes at his favorite lunch spot where he's going to reveal his plan for Chuck's latest tattoo. But Chuck's first stop is a place called Burrego Viudo, a spot known for it's "tacos al pastor," delicious pork tacos that are THE must eat in Mexico City!Read More

9:00 AM

Eden is ready to see who she can meet and what she can eat as she travels the globe via food in Nashville! She kicks off her tour by stopping for a traditional Thai salad and some exercise, followed by a stop at a Somalian restaurant. She continues her tour with some Bosnian cuisine and history while making a traditional stuffed onion dish for dinner. She stops in for a late night drink, a snack and some dancing at an Irish pub, followed by an early morning baking session at a Kurdish Halal market. To finish her eating marathon, Eden visits a Ghanaian market for a traditional African experience. Who knew "Music City" was so multicultural!Read More

10:00 AM

Brent continues to keep things moving with the Beekman business as he works to perfect the recipe for a spicy goat milk caramel sauce he wants to take to market. Meanwhile, Josh is still holding down his job in the city to finance the Beekman business, and he receives some unexpected news that could keep him from the farm more than ever before. But all those worries are pushed aside when Food & Wine magazine arrives at the Beekman for an elaborate photo shoot, and the boys have to focus on perfecting both the farm, and their outfits. When things return back to normal, Brent scores a tasting for his products with renowned chef Marcus Samuelsson, whose opinion on Brent's new caramel recipe could be the start of something great, or just send him back to the drawing board.Read More

10:30 AM

Emeril salutes "Veteran Owned & Operated" restaurants and craft breweries in Florida. His first stop takes him to the Space Coast on the east side of the state to a city named Malabar. There, Emeril meets Stuart Borton, a United States Army veteran, who along with his wife owns the "Yellow Dog Cafe". Next Emeril meets Ron Gamble, a Navy fighter pilot who along with other military friends opened one of the hottest craft breweries in the Jacksonville area. Next, Emeril meets Tom Rice, who is also a United States Army veteran. and owns "Magnolia Grill" a successful restaurant in Fort Walton Beach but that's only part of the story. Tom spends a great deal of time, effort and resources through his restaurant to help support military veterans and their families Emeril met with him to find out about the restaurant and sample some of the food he serves there but more importantly to find out just how much he really does for active and retired military and their families and why. Emeril ends the "Veteran Owned & Operated" episode with a tribute to his dad, who also served in the military, by preparing one of the dishes his father made when Emeril was a youngster. He calls it "Mr. John's Meatloaf".Read More

11:00 AM

Chef Bobby Flay's brunch vibe is all about the vine for this wine country themed menu. He prepares regionally inspired dishes like Fromage Blanc with Lavender Honey, Grape Focaccia, Olive Oil Poached Eggs with Pancetta and a drink he calls the La Vie en Rose Champagne Cocktail. Raise your glasses for this irresistible brunch!Read More

11:30 AM

There's nothing quite like a steaming, straight-from-the-oven pizza, studded with fresh ingredients. Taking cues from a master pizza chef and no-compromise shortcuts, Sunny shares secrets for making the perfect pie any night of the week.Read More

12:00 PM

Bobby's best friend and trainer Sam Carter is in town, and together they feast on protein packed cookies that are wheat flour-free and trans fat-free.Read More

12:30 PM

Who knows better about eating healthy all year round than an NFL player? That is why Kelsey is getting Lean and Mean with Jets' superstar center Nick Mangold. Nick prepares one of his favorite comfort meals with a healthy twist and provides tricks and tips that could have you cooking healthy 365 days a year. Back in her kitchen, Kelsey tackles her own slimming recipes versions -- a Bison Chili, Roasted Beet and Orange Salad with Creamy Goat Cheese Dressing and a Mean Green Smoothie.Read More

1:00 PM

In this episode Nigella shares the secrets of her celebratory, yet simple Italian roast chicken, served alongside a sunny saffron orzotto. Dessert comes courtesy of Nigella's surprisingly easy coffee ice cream - inspired by lazy days spent in the ice cream parlours of Florence. An extra treat is presented in the form of a chocolate olive oil cake. And to end there's a silky pasta dish with courgettes - a dish that elevates a quick fridge foray into a languorous late night treat.Read More

1:30 PM

Gabriele and Debi are in the city for a stroll along a riverside park. As they look out over the Hudson they see majestic boats and Debi suggests that for their 11th wedding anniversary, which is coming up soon, they take a romantic sunset sail - Gabriele loves the idea. But later, back at home, Gabriele has fallen ill and Debi has to nurse him to health before they can take their cruise. First, she makes him some healthy juice. Then, with a fresh cut of beef that they've just bought, Debi makes Gabriele a traditional Tuscan broth - just like his nonna Lola used to make. Finally, with the meat from the broth and other ingredients, Debi makes Lesso Rifatto, a hearty Tuscan stew much beloved in Italy. The fortifying effects of this super Tuscan food works and the following morning Gabriele is up before Debi preparing for their boat trip with a picnic of pears and pecorino cheese, melon and prosciutto, amaretto cookies and bottle prosecco to toast their anniversary - what a romantic sail it is!Read More

2:00 PM

Giada's favorite recipes of all time: Giada's Carbonara, Crostini With Sun-Dried Tomato Jam, Almond and Chocolate Clusters, Side Car Martini.Read More

2:30 PM

Three generations of De Laurentiis' come together to make a great meal with decades of memories and family food traditions. On the menu: Rigatoni With Vegetable Bolognese, Roasted Pork Loin With Roasted Garlic Vinaigrette, Caraway and Parmesan Grissini and Hazelnut Crunch Cake With Mascarpone and Chocolate.Read More

3:00 PM

Today, we're chilling out with a look at frosty foods. Discover how a Wendy's Frosty is formed, get a taste of a hot sauce with a cool bite and head to Tastee Freez for lessons in twisting up a cone. Then belly up at Eskimo Joe's where they're serving up a cold one with a familiar face and see how Hostess is throwing Snoballs year-round. Finally, get a taste of a delicious makeover for a snowman named Frosty.Read More

3:30 PM

Get ready to blend, whip and crush, because we're shaking things up with a look at shakable treats. Visit the Waring factory for a peek at building a blender, scale the World's Biggest Blizzard and find out who Mrs. Dash really is. Then see how the Smoothie was born and discover a cocktail shaker company making instant classics. Plus, get in line for a trip through a salt and pepper shaker museum.Read More

4:00 PM

Today we're biting into the indulgent sweet treats of delectable delights. See how peanut brittle is made, sample a petit four with four legs, and visit a dessert company baking for the entire country. Next, learn the trick to stacking up baklava and get in line for a ticket to the Chocolate Show. Then treat yourself to a slice of special key lime cake.Read More

4:30 PM

It's time to hit the sofa and relax. In this episode of Unwrapped, we're taking a lazy bite out of couch potato treats. Find out how Papa John prepares his pizza, curl up with the taste of pillow candy and visit a delivery service specializing in fresh baked cookies. Next, take an easy look at making mashed potatoes and visit a festival honoring the buffalo wing. Plus, discover how one famous spud is riding high.Read More

5:00 PM

Rise and shine and start the day off early with a look at foods made for waking up. Stop in at Starbucks to see how they're designing a coffee drink, discover how Jimmy Dean is building a breakfast sandwich and crack open the mystery behind laying a good egg. Next, get a slice of how Sara Lee's cooking up a coffee cake and check out a pancake flipping company. Then, see how cereal can be included in every meal.Read More

5:30 PM

Today we're taking a look at the machines behind producing our favorite foods. Grab a ticket to an expo displaying revolutionary food machinery, see how lasers are getting rid of fruit stickers and visit a company building donut machines. Next, meet a designer creating one-of-a-kind utensils, and discover how Viking makes custom-designed oven ranges. Finally, uncover the hidden mysteries of how a garbage disposer really works.Read More

6:00 PM

In San Antonio, we get our fill at the Say She Ate truck where locals are devouring Blue Cheese Sliders made with ultra-flavourful Japanese Akaushi beef. Next we're in Dallas, where the Greenhouse Truck is crafting dee-licious, made-from-scratch dishes that are good for ya too such as their Miso Steak Sandwich with walnut pesto. Then we stop off at Buzznbeez in Phoenix, to sample the best southern fried chicken in the desert with Savoury Drumsticks and succulent Catfish Po' Boys. Lastly, we're in New York, at the Okadaman truck where a savoury Japanese pancake from Osaka called "Okonomiyaki" is the star of the show, comprised of fried cabbage, squid and Nori seaweed.Read More

6:30 PM

At the Brunch Box, a stationary cart in Portland, Ore., outrageous items line the menu, like the Redonkadonk, a massive burger all dressed with a fried egg, spam, ham, turkey and bacon stuffed between two grilled cheese sandwiches. Nothing screams innovative dessert like curry coconut flakes or crushed wasabi peas over soft-serve ice cream from the Big Gay Ice Cream Truck in New York City. Their specialty is the Salty Pimp, vanilla soft serve ice cream drizzled with dulce de leche, sprinkled with rock salt and dipped in melted chocolate! Next stop is Sauca, a mobile food truck in Washington, with world-fare cuisine served in flatbread. Dishes include Bombay-style butter chicken and Buffalo chicken served, of course, with your choice of specialty house-made sauces. In Seattle, Where Ya At mobile truck serves dishes New Orleans style with chicken and Andouille sausage gumbo, all created and served by charismatic New Orleans-expat, Chef Matthew Lewis.Read More

7:00 PM

These are the places that everyone flocks to for desserts they can't get anywhere else. Homemade pies that fly off the shelves, ice creams that people stand in line for late at night, and unique spiced cakes that tickle the taste buds. These are neighborhood gems that sparkle.Read More

 
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RECIPES FROM THIS EPISODE:

7:30 PM

Find out the secret ingredient that gives Edward's Pies their crusty advantage, and the unique technique that makes Mrs. Baird's portable pies so popular. Next, discover what all the whoopie is about at Isamax Snacks and learn how to put Pie in a Bottle -- Weikel Foods does it very carefully.Read More

8:00 PM

It's a cupcake couture challenge when modern ingredients meet the classic cupcake in this vintage inspired challenge.Read More

 
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RECIPES FROM THIS EPISODE:

9:00 PM

A film noir nerd from Grand Rapids, Michigan, a diner maven from Windsor, Ontario, and a local food evangelist from Nyack, N.Y., compete in a speedy elimination round with barbecue ribs as the mystery ingredient. The last two standing compete for $10,000 in a Chinatown-themed Donut Showdown.Read More

9:30 PM

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

10:00 PM

Noah Cappe heads to North Caroline for the Got To Be NC Fest. Local pecans top the Cinnamon Roll Waffles and Noah tries the only Donut Sloppy Joe on offer on the east coast fair circuit. Then it's across the country for the Portland Rose Festival. He devours smoked mac & cheese, a dish so amazing it's got the people of Portland dancing in the streets. Next, the classic American apple pie gets the carnival eats treatment and is transformed into Apple Pie Fries. Beef Tongue Tacos prove that Portland is still keeping it weird.Read More

10:30 PM

It's a fiesta of fair food in Florida! Noah Cappe samples one of the craziest carnival eats in America: Chicken Wing Ice Cream. Then it's the classic Glazed Donut Burger, complete with cheese and bacon. A Red Velvet Funnel Cake and a Lobster Roll made with local lobster round out the day. Then it's across the state to the Sarasota County Agricultural Fair, where Noah meets sisters who've been on the road since they were kids, selling favorites like Deep Fried Cheesecake and Fried Green Tomatoes. The local agricultural association shows Noah their top seller, the Pulled Pork sandwich and finally Noah wrestles Gator on a Stick.Read More

11:00 PM

Join host Alton Brown as he considers one of the oldest and most versatile players in the pantry, the lentil. Whether it's soup, salad, or baked goods, the lentil has more to offer than fiber, minerals, and a steak's worth of protein, a basic nutrient which AB makes a thorough investigation of while the lentil cookies are cooling ... yes we said lentil cookies.Read More

11:30 PM

Take away all of the culinary creations of the past 10,000 years and what are you left with? Barley. But make no mistake, ancient though it may be, barley is no dino-seed when is comes to versatility in the modern kitchen. AB shows us how to grind our own grains and turn a handful of hulls into a meal even a caveman could love.Read More

12:00 AM

It's a cupcake couture challenge when modern ingredients meet the classic cupcake in this vintage inspired challenge.Read More

 
View Recipes

RECIPES FROM THIS EPISODE:

1:00 AM

A film noir nerd from Grand Rapids, Michigan, a diner maven from Windsor, Ontario, and a local food evangelist from Nyack, N.Y., compete in a speedy elimination round with barbecue ribs as the mystery ingredient. The last two standing compete for $10,000 in a Chinatown-themed Donut Showdown.Read More

1:30 AM

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

2:00 AM

Noah Cappe heads to North Caroline for the Got To Be NC Fest. Local pecans top the Cinnamon Roll Waffles and Noah tries the only Donut Sloppy Joe on offer on the east coast fair circuit. Then it's across the country for the Portland Rose Festival. He devours smoked mac & cheese, a dish so amazing it's got the people of Portland dancing in the streets. Next, the classic American apple pie gets the carnival eats treatment and is transformed into Apple Pie Fries. Beef Tongue Tacos prove that Portland is still keeping it weird.Read More

2:30 AM

It's a fiesta of fair food in Florida! Noah Cappe samples one of the craziest carnival eats in America: Chicken Wing Ice Cream. Then it's the classic Glazed Donut Burger, complete with cheese and bacon. A Red Velvet Funnel Cake and a Lobster Roll made with local lobster round out the day. Then it's across the state to the Sarasota County Agricultural Fair, where Noah meets sisters who've been on the road since they were kids, selling favorites like Deep Fried Cheesecake and Fried Green Tomatoes. The local agricultural association shows Noah their top seller, the Pulled Pork sandwich and finally Noah wrestles Gator on a Stick.Read More

3:00 AM

Join host Alton Brown as he considers one of the oldest and most versatile players in the pantry, the lentil. Whether it's soup, salad, or baked goods, the lentil has more to offer than fiber, minerals, and a steak's worth of protein, a basic nutrient which AB makes a thorough investigation of while the lentil cookies are cooling ... yes we said lentil cookies.Read More

3:30 AM

Take away all of the culinary creations of the past 10,000 years and what are you left with? Barley. But make no mistake, ancient though it may be, barley is no dino-seed when is comes to versatility in the modern kitchen. AB shows us how to grind our own grains and turn a handful of hulls into a meal even a caveman could love.Read More