TV Schedule

Saturday, Feb 11

7:00
AM
Episode 207

Laura Vitale grew up eating eggs for dinner in Italy, and is inspired to create an all day breakfast menu. For breakfast, she makes Creme Fraiche and Veggie Frittata, there's Smoked Salmon and Dill Quiche for lunch, and a Breakfast Bruschetta Bar for dinner.

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7:30
AM
Episode 202

Laura Vitale has a busy day ahead of her, and only 15 minutes for each of her meals today. Eggs in Purgatory fuels her morning workout, while Portobello Melt on 7-Grain Bread is the perfect meal to bring to her husband at work -- and some co-workers. She fits in Scallops with Wine and Pancetta for dinner in-between working on her cookbooks and shows.

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8:00
AM
Episode 203

Laura Vitale hosts a casual game night. Everyone has a job to do, including Papa Sal, who joins Laura to prepare his Spicy Steamed Mussels. Her guests make their selections from the Classic Italian Antipasti and enjoy Short Rib and Bechamel Lasagna. For dessert, there's White Chocolate and Raspberry Layered Panna Cotta.

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8:30
AM
Episode 204

Growing up in Italy, vegetables were the star of Laura Vitale's plates and now, she has recipes to turn local New Jersey veggies into standing ovation dishes. Inspired by old family recipes and seasonal offerings, she makes Butternut Squash and Black Bean Chili, Broccoli Rabe Pesto Pasta and Roasted Tomato Tart.

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9:00
AM
Episode 206

Laura Vitale creates some comforting one-pot meals for her cousin Kate and her husband, who are adjusting to life with a new baby. She arrives at the new parents' door with oven-ready baking pans filled with Veggie Mac n Cheese, Spanish Chicken and Rice, and Cannoli Bundt Cake!

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9:30
AM
Episode 201

Laura Vitale makes a restaurant-quality meal to enjoy with her husband, Joe, at home. Inspired by their love of steakhouses, Laura splurges on a beautiful cut of beef and pairs it with steakhouse-worthy sides without the hefty price tag. The date night menu is Seared NY Strip Steaks and Green Beans with Herbed Butter, Crispy Ribollita and Amaretto Tiramisu for Two.

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10:00
AM
Episode 0913

Join host Alton Brown as he looks into the past, future and present of the very handy Pocket Pie. As for fillings, how do curry mango, chocolate and beef stew grab you?

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10:30
AM
Episode 1101

Of all the edibles on Earth, only milk exists solely to be food -- or so says Alton Brown. Join him as he dips into the liquid miracle that is milk in search of its secrets, history, and whether or not it's safe to drink straight from the source. With recipes for Quick Cottage Cheese, Dulce de Leche and Tres Leche Cake.

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11:00
AM
Episode SP08

Join host Alton Brown for an hourlong special revealing the secret power of dark chocolate. On the menu are Chocapocalypse Cookie, Foam Whipper Chocolate Mousse, Microwave Chocolate Tempering, Cocoa Nib Hot Chocolate, Cocoa Nib Frappe and Rocky Road Bark.

12:00
PM
Episode 404

Roger Mooking is loading up on the best brisket, pork steaks and sausages that Texas has to offer. Ronnie's BBQ in Johnson City attracts locals and barbecue aficionados. Roger helps pit master Ronnie Weiershausen smoke brisket, pork steaks and sausages. Ronnie's wife Cindy teaches Roger how they combine all three meats for a one-of-a-kind breakfast treat. At the Pecan Lodge restaurant in Dallas, dynamic duo Justin and Diane Fourton smoke some of the best barbecue in town. Roger and Justin fire up the smokers and cook brisket and pork shoulders that are seasoned with a sensational spice rub. Back at the restaurant, Roger and Diane assemble a popular sandwich packed with brisket, pulled pork, sausages and then topped with coleslaw, jalapenos and barbecue sauce.

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12:30
PM
Episode 405

Roger Mooking visits two chefs in Texas who created the craziest cooking contraptions and prove that everything's bigger in Texas. Chef Johnny Hernandez designed a massive grill for his restaurant El Machito in San Antonio and it takes fire and food to the extreme. Roger and Johnny skewer every meat imaginable -- chickens, pork and beef sausages, racks of ribs and whole goats. Roger then heads to Vintage Heart Farm in Stockdale to meet Chef John Russ who designed a 7-foot tree made out of stainless steel that can roast food over a wood fire. Roger and John fill the tree with quails and sausages for an outdoor feast.

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1:00
PM
Episode 505

Chef Roger Mooking visits chefs using unusual tools over live fires. In Georgia, Roger meets Erik Niel, a chef that loves to break out of his butcher shop to cook outdoors. And Erik is pulling something out of his hat: over a dozen rabbits cooked rotisserie-style with bamboo poles. In Plano, Texas, Roger visits friend Chef Tim Byres at his restaurant Smoke to take a stab at cooking flank steak and whole chickens on swords.

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1:30
PM
Episode 506

Chef Roger Mooking meets with two Southern ladies famous in the barbecue world. In Nashville, Roger has eyes only for the smoked ribs at Mary's Old Fashioned Pit Bar-B-Que. At Helen's Bar-B-Q in Brownsville, Tenn., Roger meets legendary pit master Helen Turner and help her cook pork shoulders, pork ribs and a whole stick of bologna.

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2:00
PM
Episode 102

Roger Mooking takes a trip to Charleston, S.C., to visit the Big Red Rig, a bright red, double-decker, thirty-foot trailer tricked out with two massive smokers cooking traditional pulled pork, ribs and chicken for barbecue competitions across the country. Then, Bone-in Artisan BBQ in Columbia, S.C., is a hugely popular food truck pushing the limits on taste and technique, as well as the definition of South Carolina-style barbecue.

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2:30
PM
Episode 403

Emeril Lagasse is checking out some heavy-hitting restaurants in exciting Miami, starting with The Forge in Miami Beach. At this iconic restaurant that attracts A-list diners, Emeril and Executive Chef Christopher Lee sample signature dishes including Jamaican bacon and Alaskan king crab Oscar with forge rub. Next is Joe's Stone Crab, a century-old family run restaurant, where Executive Chef Andre Beinvenu prepares stone crabs with hash brown, seafood cioppino and other best-selling dishes for Emeril to try. His final stop is at Sugarcane in the design district. Executive Chef Timon Balloo shows Emeril some of the restaurant's "shared experience" dishes including scallop crudo with apple and black truffle, Korean Galbi beef short ribs, and bone marrow with veal cheek marmalade. To end his day in Miami, Emeril prepares Jerk Spiced Pork Tenderloin with Stewed Black Beans and Caramelized Sweet Potatoes.

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3:00
PM
Episode 102

In this episode of Food: Fact or Fiction? join host Michael McKean as we indulge in the best part of every meal: Dessert! From cake to pie to banana splits, our favorite desserts are baked with rich stories that have shaped America in extraordinary ways. We travel back in time to find out how cake gave rise to democracy in America. We reveal the sweet truth about why ice cream topped with syrup is called a sundae. And we find out if anything really is more American than apple pie. Save room for dessert as we discover some tasty truths and some mouthwatering myths hidden in every decadent bite!

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3:30
PM
Episode 106

In the episode of Food: Fact or Fiction? join host Michael McKean as we dig into the heart of food and love. Chocolate and romance go hand in hand, but is this love affair really backed up by chemistry? Couples today can't tie the knot without saying "I do" to their dream wedding cake, but did this tradition actually begin with a baguette? There's nothing like keeping the spark alive by sharing some sensual oysters with your sweetheart, but are oysters really an aphrodisiac? We get the dish on our favorite romantic recipes and find out if it's really true love or just a fictional fling.

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4:00
PM
Episode 202

Host Michael McKean shares the "hole" story of everyone's favorite middle-missing baked goods. See if donuts helped bring about the end of World War I, if the secret to New York bagels lies in the city's water and how bundt cakes went from headlining brunch to saving lives.

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4:30
PM
Episode 213

Step right up, as host Michael McKean juggles carnival classics with stories that will amaze and astound. His big top tales include whether cotton candy is at the root of a cavity conspiracy, if popcorn kernels saved the silver screen and if saltwater taffy pulled itself into the middle of a giant legal war.

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5:00
PM
Episode 0109

Cake Crazy in Stillwater, Okla., was Tyann's dream, but without a business plan or marketing strategy in place the shop will shut its doors for good. Kerry Vincent puts together a game plan that will help Tyann and her mother, Susan, resurrect their bakery and mend their relationship.

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6:00
PM
Episode 0107

Ann's Bakery is the oldest and most famous cake shop in Tulsa, but its been downhill for the shop since a fire ravaged the kitchen and forced the bakery to close for over a year. In the face of slashed cake sales and debt, owner Sharon has handed the reins to her daughter Shannon, who has struggled to keep up with her workload and keep staff happy and paid. Kerry Vincent needs to bring this 75-year-old institution out of the past and into the future with fresh cake ideas and a renovation of epic proportions.

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7:00
PM
Episode 0103

Kerry Vincent has her work cut out for her when she travels to Nazareth, Pa., to help revive Schubert's bakery. Owner Steve left a lucrative job to fulfill his baking ambitions, but long hours and declining sales have left him unmotivated and grumpy ... and boy does it show! Kerry has to makeover a stubborn boss, a bickering staff and lackluster too-sweet product. Saving this one won't be an easy task, but Kerry is ready to lay down the law!

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8:00
PM
Episode 0105

Steve and Christine have owned Schenk's Family Bakery in Philadelphia for 26 years, and with such deep ties to baking, the Schenks don't want to see this place crumble. Some weeks the bakery makes so little dough that the staff doesn't get paid. Kerry quickly discovers that wasteful use of product and resources are to blame for the bakery's decline: She puts a stop to old ways and invigorates the staff with new treats and brings their decorations into the 21st century.

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9:00
PM
Episode 0104

Flourtown Bakery in Flourtown, Pa., is facing extreme money problems -- owners Frank and Denise have tapped into their pensions, borrowed from family, maxed out credit cards and put off vacations -- just to keep the doors open. But all the money in the world hasn't revamped the bakery's menu, nor made cake designs any more exciting. Kerry gives their cookies a kick and teaches them some cake tricks of the trade so the bakery can get back on its feet.

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10:00
PM
Episode 0106

It's old versus new when Kerry Vincent tries to tackle the problems facing Holmesburg Bakery, Philadelphia's oldest family-run bakery. Owner George is adamant on keeping old traditions alive while his son Buddy wants to see high-tech bakery innovations prevail. Kerry breathes new life into their sweets and demands that Buddy and George make improvements on their own, because if this father and son duo can't work together, this 114-year-old family institution is going under.

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11:00
PM
Episode 1F13UH

Alton Brown's been dealt a curious culinary challenge: deciphering a deceased family baker's famous yellow cake. He turns out Gold Cake and Cocoa Whipped Cream.

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11:30
PM
Episode 1G15UH

Alton Brown goes undercover for an in depth look at Lemon Meringue Pie. He also uncovers sweet, but tart, recipes for this citrus pie's filling and Crust.

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12:00
AM
Episode 0105

Steve and Christine have owned Schenk's Family Bakery in Philadelphia for 26 years, and with such deep ties to baking, the Schenks don't want to see this place crumble. Some weeks the bakery makes so little dough that the staff doesn't get paid. Kerry quickly discovers that wasteful use of product and resources are to blame for the bakery's decline: She puts a stop to old ways and invigorates the staff with new treats and brings their decorations into the 21st century.

More About This Episode
1:00
AM
Episode 0104

Flourtown Bakery in Flourtown, Pa., is facing extreme money problems -- owners Frank and Denise have tapped into their pensions, borrowed from family, maxed out credit cards and put off vacations -- just to keep the doors open. But all the money in the world hasn't revamped the bakery's menu, nor made cake designs any more exciting. Kerry gives their cookies a kick and teaches them some cake tricks of the trade so the bakery can get back on its feet.

More About This Episode
2:00
AM
Episode 0106

It's old versus new when Kerry Vincent tries to tackle the problems facing Holmesburg Bakery, Philadelphia's oldest family-run bakery. Owner George is adamant on keeping old traditions alive while his son Buddy wants to see high-tech bakery innovations prevail. Kerry breathes new life into their sweets and demands that Buddy and George make improvements on their own, because if this father and son duo can't work together, this 114-year-old family institution is going under.

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3:00
AM
Episode 1F13UH

Alton Brown's been dealt a curious culinary challenge: deciphering a deceased family baker's famous yellow cake. He turns out Gold Cake and Cocoa Whipped Cream.

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3:30
AM
Episode 1G15UH

Alton Brown goes undercover for an in depth look at Lemon Meringue Pie. He also uncovers sweet, but tart, recipes for this citrus pie's filling and Crust.

More About This Episode

Saturday, Feb 11

On TV

So Much Pretty Food Here