TV Schedule

Friday, Jan 13

7:00
AM
Episode 201

San Juan has tropical produce, Atlantic and Caribbean seafood, and Chuck tastes it all on Fortaleza Street. At Aguaviva, Chef Hector Cresto teaches Chuck how to catch spiny lobster in the ocean and then turn it into delicious ceviche with coconut cream and lime. At Siglo XX, chef Olga Flores and Chuck use an enormous 54-inch paella pan to make seafood paella for 80. At Cafe El Punto, Alejandro Jeffs teaches Chuck how to make a traditional mofongo with skirt steak that rivals that of any Puerto Rican grandmother. Then Chuck washes it down with coconut water straight from the source at Santana Nubios' street stall, Cocos Frios.

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7:30
AM
Episode 202

Dallas, Texas, has a big reputation, but on the other side of the river, in the little neighborhood of Bishop Arts, is the center of the best food scene in Big D. Everyone goes crazy for the little pasta and salumi spot called Lucia, where chef David Uygur shows Chuck how to use a hand-cranked machine to churn out the bigoli pasta that accompanies duck ragout. At German-influenced Lockhart Smokehouse, Chuck learns the history of legendary Texas barbecue from pitmaster Will Fleishman who serves up both brisket and shoulder clod. Dessert is handmade, artisanal chocolate "salami" at chef Katherine Clapner's simple, storefront lovingly called Dude, Sweet Chocolate. How sweet it is.

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8:00
AM
Episode 203

San Antonio 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, jalapeno mayo, cheddar and corn chips. At Restaurant 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.

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8:30
AM
Episode 204

Nowadays, Aspen is famous for being a swanky winter hangout, but it was built by miners, ranchers and even hippies. Those folks are still here, and they eat on Hopkins Avenue. A snowball's throw from the slopes, rodeo rider turned chef Kathleen Crook serves Chuck a massive 30-ounce steak with a big rib-bone handle called the Tomahawk. At Ute City, so named for the original Ute Indians of the region, chef Rob McLanahan shows Chuck how to grill duck a la plancha. After stopping in at Sarah Helsley's Cheese Shop, Chuck indulges in fondue, the ultimate post-ski meal. Chuck finds dessert at Creperie du Village, a cozy eatery where chef Jason DeBacker makes a sweet crepe with a jaw-breaking German name: the Schokoladepalatschinke. Try saying that with your mouth full.

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9:00
AM
Episode 205

Santa Fe is one of America's oldest cities, and, in every bite, you can taste its history -- native culture, Spaniards who founded the city, the Old West, and the artists, writers and chefs who came from everywhere else. Chuck's first stop is on Water Street at Coyote Cafe to try a dish rooted in the American West, chef Eric DiStefano's elk tenderloin marinated in hoisin and beer. At Rooftop Pizzeria, Chuck dives into chef Russell Thornton's Southwest pizza with its signature blue-corn crust and green chiles. After a tour of New Mexico's most famous food, chile, Chuck answers the state question at Chris Beck's Chile Shop: red or green? Finally, Chuck and chef Katherine Kagal of Cafe Pasqual's make a roasted turkey and sides in a unique outdoor oven, but not before hand making the pottery in which it cooks.

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9:30
AM
Episode 206

Between great food and good manners, Charleston, S.C., has a lot to brag about. "Holy City" used to be its nickname, but these days "Hungry City" is just as appropriate. Chuck tastes the best of Charleston's rivers, farms, oceans and marshes where they all converge on King Street. At The Grocery, Chef Kevin Johnson roasts softshell crab and fresh asparagus in a wood-fired oven. Chuck discovers the Lowcountry classic Frogmore Stew at Chef Michelle Weaver's elegant Charleston Grill. At Butcher & Bee, Chef Stuart Tracy shows Chuck how to make a sandwich with chorizo and guacamole and then it's off to Glazed for gourmet doughnuts filled with local goat cheese, seasonal berries and lavender glaze.

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10:00
AM
Episode 501

Chef Emeril Lagasse heads to sunny Miami to visit the world-famous Wynwood Art District and dine at nightlife mogul David Grutman's newest endeavor, Komodo. Then he explores Coconut Grove's hidden gem Peacock Garden, a new restaurant celebrating local history with a new cuisine style that attracts customers from all over the world. In the kitchen, Emeril prepares Jumbo Lump Crabmeat and Hearts of Palm Salad on Mache with Tangerine Vinaigrette.

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10:30
AM
Episode 302

G. Garvin heads to Connecticut searching for southern-inspired dishes. He starts his road trip at Mama's Boy Southern Table and Refuge in Norwalk where they're putting their own fresh spin on some traditional Southern classics like their Espresso-Rubbed Short Ribs. The next stop is the Corner, a breakfast spot in Milford that has all the locals buzzing with its southern flavors in dishes like their Spiced Duck Tortilla and Peaches and Cream-Stuffed French Toast. G. ends his tour at Sandra's Next Generation in New Haven where they're cooking up staples so authentic, you'd think you were in the deep south!

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11:00
AM
Episode 303

G. Garvin travels to Ft. Lauderdale on a mission that only he can accomplish. First, G. hits the high seas with Captain Jay and cooks up the catch of the day, Fried Fish with Spicy Mayo and Cheesy Grits. His next stop is Hot & Soul where a husband-and-wife team are serving up Southern comfort specialties with a twist, like their Gnaughty Gnocchi with oxtail. Then at Southern Swank, G. heads into the kitchen and learns how to make their famous Smoked Beer Can Chicken.

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11:30
AM
Episode 304

On this road trip, G. Garvin sets off to find some of the best Southern-inspired food the Empire State has to offer. First he heads to Harlem, where Chef Ayala Donchin serves up decadent desserts at Evelyn's Kitchen where specialties include their cupcakes and signature Pudgies. Next, he heads to Peaches in Brooklyn where they take Southern hospitality to a whole new level with mouthwatering dishes like the Black Skillet Chicken. G. wraps up his trip at Rye Roadhouse in Rye, NY, for some authentic Cajun specialties including the popular blackened alligator.

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12:00
PM
Episode 305

G. Garvin is searching for Southern classics in Miami, FL, and begins at Crackers where he cooks up tender Maple Glazed Pork Chops with a side of Buttery Sweet Potato Mash. The road trip then takes him to Swine where he gets a lesson in how to make Key Lime Pie, a Miami favorite, and gets a taste of their famous dish: the Hoppin' Jack Rabbit. G. wraps things up downtown at Batch Gastropub for some of the best Pork Belly in town and a taste of their specially blended cocktails.

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12:30
PM
Episode 306

G. Garvin searches for a taste of the south in Ann Arbor, MI. The first stop is Grange Kitchen and 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 delicious smoked barbecue sandwiches and sides before wrapping things up at Zingerman's Roadhouse where they combine two Southern classics in one with the Fried Chicken Mac and Cheese.

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1:00
PM
Episode 307

G. Garvin heads to Hawaii and hooks up with the King of Kona's culinary scene, Sam Choy. Their first stop is Kaaloa's Super J's where they specialize in Lau Lau, a dish made with slow cooked pork and cabbage. Next stop is Big Jake's Island B-B-Q, where the Texas-style barbecue has customers lining up to taste some of their famous ribs, brisket and chicken. Then it's on to Umeke's for traditional Hawaiian Poke served up with lots of love! G. ends the day at a traditional Hawaiian luau, where he gets a hands-on experience creating the perfect southern-inspired menu under the stars.

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1:30
PM
Episode 308

G. Garvin hits the streets in Hawaii and meets up with the owner of Dat Cajun Guy Food Truck who prepares a New Orleans-style jambalaya that brings Bourbon Street straight to Oahu. Then he heads to Monkey Pod for a juicy pulled pork sandwich and classic down-home kale salad, topped off with their take on strawberry cream pie. G. ends his trip at Hughley's Southern Cuisine where a military vet is serving up traditional soul food like smothered pork chops and gravy, mashed potatoes and sauteed green beans.

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2:00
PM
Episode 101

Food's Greatest Hits gets its diner on, serving up three quintessentially American dishes. Found on diner menus far and wide we look at juicy burgers, sky-high club sandwiches and we're washing it all down with a thick, creamy milkshake.

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2:30
PM
Episode 102

Food's Greatest Hits pays homage to the foods that get us going in the morning, celebrating smoky bacon, fluffy pancakes and, of course, eggs Benedict.

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3:00
PM
Episode 103

It's game time on Food's Greatest Hits, so let's play ball! You want meaty, carby, salty, fatty, calorie-packed, unapologetically messy comfort foods ... well, we're going to serve them up to you -- Buffalo wings, submarine sandwiches, and a steaming bowl of chili.

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3:30
PM
Episode 104

Outrageously cheesy dishes in all their melty glory get the all-star treatment on Food's Greatest Hits. Featuring macaroni and cheese, grilled cheese sandwiches and with cheesecake.

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4:00
PM
Episode 107

The flavors of Mexico are some of the freshest, boldest, and most delicious in the world. We go south of the border to take a close look at three classic dishes: the taco, nachos and enchiladas.

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4:30
PM
Episode 108

Italy has given us many of Food's Greatest Hits, and we give a great big "grazie" with three Italian delicacies. The journey begins with delicious pizza, then we dive head first into spaghetti and meatballs and we finish it all off with cannoli.

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5:00
PM
Episode 110

300 million of these are eaten every day in America and Food's Greatest Hits celebrates the greatest thing since sliced bread ... the sandwich! We tip our cap to the Earl of Sandwich as we look at the po boy, the Philly cheesesteak and the ice cream sandwich.

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5:30
PM
Episode 109

The snack attack is real. And today on Food's Greatest Hits, we're all about it! So come spoil your dinner with us as we attack some of food's greatest snacks ... deep-fried bites, chips and dip, plus everyone's fave, popcorn!

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6:00
PM
Episode 106

Bright lights, fast rides and great food, it's carnival time! Just sit right back and enjoy the treats on Food's Greatest Hits: corn dogs, loaded fries and funnel cake.

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6:30
PM
Episode 105

We're looking at three of food's sweetest hits on Food's Greatest Hits. Presenting a dessert feast of incredible ice cream sundaes, cupcakes, and the king of cookies -- the chocolate chip.

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7:00
PM
Episode 1C09UH

Join Alton Brown as he concocts homemade "Instant" Pancake Mix, shops some heavy metal (measuring cups that is) and takes a long walk amongst the maples.

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7:30
PM
Episode 1403

When it comes to brunch, Eggs Benedict is king. Problem is, it usually isn't good eats. Host Alton Brown tears down the dish and rebuilds from the ground up.

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8:00
PM
Episode 1406

Whether you like them cool and cream-topped or warm with a crown of meringue, odds are if you're a banana pudding fan, it's been a long time since you smiled. Alton Brown is about to make that change, with recipes for Baked Banana Pudding, Refrigerated Banana Pudding and Vanilla Wafers.

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8:30
PM
Episode 1419

Host Alton Brown uses a scientific secret formula in an attempt to devise the definitive bread pudding. With recipes for Chocolate Bread Pudding and Spiced Bread Pudding.

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9:00
PM
Episode 1B02UH

Alton Brown loves cheese as much as anyone. See what fondue has to do with football, make the best grilled cheese sandwich you have ever had and see why cheese is milk's leap to immortality. Recipes include: Broiled Chokes, Fondue Vudu and Big Cheese Squeeze.

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9:30
PM
Episode 1E10UH

Alton Brown teaches what you can do to return macaroni and cheese to a table near you. Alton helps evaluate bakeware, noodles and offers a look into evaporated milk and of course: cheddar cheese. He prepares Baked Macaroni and Cheese, Stove Top Mac-n-Cheese and Next Day Mac and Cheese "Toast."

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10:00
PM
Episode 1D02UH

Forget the kind that comes in a bucket! Alton Brown's showing us the way to Fried Chicken that's buttermilk bathed, golden brown and downright delicious.

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10:30
PM
Episode 1B10UH

Fry is not a dirty word. Alton Brown wants to show that proper know-how allows everyone to make healthy, delicious and safe fried foods, including his take on Chips and Fish.

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11:00
PM
Episode 1016

Alton Brown breaks down the whole concept of gumbo, clarifies the differences between Cajun and Creole and explains the importance of the roux this classic dish. Alton comes up with a foolproof method for making a brick (dark) roux and the perfect Shrimp Gumbo.

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11:30
PM
Episode 1302

Host Alton Brown explores a bayou staple, the delicious and sustainable alternative to lobster, the crawfish, with a Crawfish Boil.

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12:00
AM
Episode 1406

Whether you like them cool and cream-topped or warm with a crown of meringue, odds are if you're a banana pudding fan, it's been a long time since you smiled. Alton Brown is about to make that change, with recipes for Baked Banana Pudding, Refrigerated Banana Pudding and Vanilla Wafers.

More About This Episode
12:30
AM
Episode 1419

Host Alton Brown uses a scientific secret formula in an attempt to devise the definitive bread pudding. With recipes for Chocolate Bread Pudding and Spiced Bread Pudding.

More About This Episode
1:00
AM
Episode 1B02UH

Alton Brown loves cheese as much as anyone. See what fondue has to do with football, make the best grilled cheese sandwich you have ever had and see why cheese is milk's leap to immortality. Recipes include: Broiled Chokes, Fondue Vudu and Big Cheese Squeeze.

More About This Episode
1:30
AM
Episode 1E10UH

Alton Brown teaches what you can do to return macaroni and cheese to a table near you. Alton helps evaluate bakeware, noodles and offers a look into evaporated milk and of course: cheddar cheese. He prepares Baked Macaroni and Cheese, Stove Top Mac-n-Cheese and Next Day Mac and Cheese "Toast."

More About This Episode
2:00
AM
Episode 1D02UH

Forget the kind that comes in a bucket! Alton Brown's showing us the way to Fried Chicken that's buttermilk bathed, golden brown and downright delicious.

More About This Episode
2:30
AM
Episode 1B10UH

Fry is not a dirty word. Alton Brown wants to show that proper know-how allows everyone to make healthy, delicious and safe fried foods, including his take on Chips and Fish.

More About This Episode
3:00
AM
Episode 1016

Alton Brown breaks down the whole concept of gumbo, clarifies the differences between Cajun and Creole and explains the importance of the roux this classic dish. Alton comes up with a foolproof method for making a brick (dark) roux and the perfect Shrimp Gumbo.

More About This Episode
3:30
AM
Episode 1302

Host Alton Brown explores a bayou staple, the delicious and sustainable alternative to lobster, the crawfish, with a Crawfish Boil.

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Friday, Jan 13

On TV

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