TV Schedule

Saturday, Apr 1

7:00
AM
Episode 507

With food mashups being the latest culinary trend Kelsey heads to Kimchi Taco Truck to visit the mashup master, Phil Lee. Kelsey then makes her own version of a culinary mashup by serving up a Japanese risotto, the perfect fusion of Japanese and Italian flavors. Next on the menu are apple pie and meatball sub egg rolls. Then it's a classic appetizer with a multicultural twist: Thai deviled eggs and beet pickled Hungarian deviled eggs.

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7:30
AM
Episode 508

With global street food taking over Kelsey visits Danny of Cemitas who is turning out cemitas packed with layers of flavor. Then Kelsey visits some epic sandwich makers who are bringing the amazing flavors of Bombay to the masses. Back in her kitchen Kelsey continues to go "global" when she makes an Italian porchetta sandwich and then a classic favorite from Trinidad, curried chickpea doubles.

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8:00
AM
Episode 509

With the "hottest" food trend right now being hot sauce Kelsey heads to the first annual Hot Sauce Expo where hot sauce is being added to all savory and sweet foods, including the unexpected. Next up Kelsey visits JoJo Collins who truly turns up the heat on her homemade Sriracha. Kelsey then gets started on her own hot sauce menu when she makes: a Fresno pepper hot sauce, a spicy kale Caesar salad and a spicy roasted chicken with a hot sauce compound butter.

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8:30
AM
Episode 510

When it comes to dessert the most popular trend right now are "hot" cool desserts. Kelsey visits Max and Mina's whose ice cream is anything but vanilla when she helps them create a new ice cream flavor: salt and vinegar potato chip ice cream. Then she heads over to Just Sweet Cafe who is turning shaved ices upside down with their Asian inspired flavors. Back in her kitchen Kelsey creates her own innovative desserts by making a curried butternut squash ice cream and then a dessert sushi topped with fresh fruit.

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9:00
AM
Episode 511

The latest trend in movie theatres are their gourmet concession stands! Kelsey heads to Nitehawk Cinema where they are taking a gourmet approach to dinner and a movie by serving up shrimp sofrito and chocolate cigars. Kelsey then visits Jen and Jeff at Pipcorn who are reinventing popcorn by making their popular herb spiced popcorn. Inspired Kelsey heads back to her kitchen to make her version of gourmet bites. On the menu: duck and dogs on a blanket, s'mores granola bites and a cherry lime vanilla glacier.

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9:30
AM
Episode 512

From sweet to savory salt is used as an ingredient in almost everything ... but Kelsey reveals the latest trend in using salt as a cooking tool! Kelsey visits David Burke who is using Himalayan salt blocks to cook almost everything from appetizer to dessert. She then tries her hand at using a Himalayan salt block to make a scallop crudo and a delicious cashew nut brittle. Kelsey then stops by an N.Y. rooftop farm that harvests the unexpected, salt! Back in her kitchen Kelsey makes a mouthwatering salt crusted pork roast.

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10:00
AM
Episode 1A04UH

Exiled to bars, chopped and pre-packaged, drenched in noxious concoctions, the tossed salad deserves better. Host Alton Brown goes back to salad basics and pays homage to Caesar with Hail Caesar Salad and Veni Vedi Vinaigrette.

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10:30
AM
Episode 1C10UH

Join Alton Brown as he gets inside cabbage's head and comes out with a better understanding of what makes this potentially troublesome vegetable tick. Side trips include "cutting board blues" and a quick trip through cabbage history. With recipes for Shred, Head, Butter and Bread plus Home of the Braise.

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11:00
AM
Episode 1B04UH

Alton thinks that the crust is the best part of his No Pan Pear Pie. Watch as he does battle with tender and flaky with the help of good science to make the crust of his dreams.

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11:30
AM
Episode 1F09UH

The easiest pastry dough to make also happens to be the most versatile and delicious. Trouble is, Americans won't make it because it's got a scary name: Pate a Choux. Join host Alton Brown as he takes the steamy dough from cream puff to Funnel Cake and beyond.

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12:00
PM
Episode 209

Roger Mooking heads to Texas and Louisiana to feast on classic Cajun cooking. In small town Mamou, La., there's a big time smokehouse filled with five hundred pounds of Southern smoked favorites. Roger helps owner T-Boy fill the room with sausages, tasso, ribs and jerky. A selection of smoked meats is then stirred into a pot of T-Boy's famous red beans and served over white rice. In College Station, Texas, a professor originally from Louisiana has transformed a shed into a smoker in order to make Cochon de Lait, a Cajun pig roast.

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12:30
PM
Episode 210

Roger Mooking travels across Massachusetts to meet two chefs who are putting a brand new spin on fire-roasted, rotisserie chicken. In Great Barrington, Roger visits The Meat Market, where their mobile kitchen is a collection of metal contraptions fueled by wood burning fires, but the one that captures Roger's attention suspends a flock of chickens around a barrel of fire. On Martha's Vineyard, Roger visits Beetlebung Farm where a young farmer serves a New England feast inside a greenhouse.

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1:00
PM
Episode 308

Roger Mooking 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.

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1:30
PM
Episode 309

Roger Mooking visits the West Coast for two unique wood-fired roasts. Roger heads to Sloughhouse to visit Passmore Ranch, a freshwater, sustainable fish farm, where Roger is challenged to catch a 6ft white sturgeon-by hand! The catch of the day is then stuffed with aromatics and roasted over a large bed of coals. Roger is on the hunt for Santa Maria-style barbecue and heads to the Santa Maria Elks Lodge. In the legendary BBQ Room, Roger helps build a fire in the massive pit and seasons and skewers big hunks of beef.

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2:00
PM
Episode 109

The best place to celebrate the foods of summer is The Place, located in Guilford, Conn. The kitchen for this roadside eatery is an outdoor grill, fueled by slabs of local wood. Brothers Vaughn and Gary Knowles take Roger Mooking to the lumberyard for wood and the docks for fresh-caught lobsters and clams for a breathtaking wood-fired New England seafood feast. In Olympia, Wash., the Nisqually Tribe teaches Roger two traditional ways of preparing seafood.

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2:30
PM
Episode 510

From the beautiful equestrian grounds in Wellington to fun fishing on the turquoise waters of the Florida Keys, Emeril Lagasse spotlights some of his personal favorite spots in Florida. Next, Emeril and Chef Art Smith go down memory lane to discuss their beginnings and favorite recipes before leaving the kitchen to crack some stone crabs aboard Chef Emeril's boat! Finally, Emeril fires up some Stone Crabs with Tropical Salsa in the kitchen.

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3:00
PM
Episode 810F

Bobby Flay travels to Texas to challenge an all-American cowboy to a Throwdown on a Chuckwagon specialty, Chicken Fried Steak.

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3:30
PM
Episode 208F

The place to go in Virginia for authentic, old-fashioned barbecued spare ribs is Buz and Ned's Real Barbeque in Richmond. Buz thinks he has been picked to teach the tricks of the trade for a new Food Network special, but doesn't know that Chef Bobby Flay is showing up to teach a little lesson called Throwdown! Bobby's betting his Asian-inspired spare ribs score top marks over Buz's barbecued beauties and it's up to the judges to decide who gets to move to the head of the class.

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4:00
PM
Episode 410F

Barbeque competitions are often thought of as a man's world, but that hasn't scared off Lee Ann Whippen, an award winning Pitmaster from Chesapeake, Virginia. Her menu is filled with staples like St. Louis Ribs and Texas-Style Brisket, but it's her Pulled Pork that has garnered rave reviews from devoted customers and judges across the BBQ circuit. Following in the footsteps of her dad, who has many BBQ trophies under his own belt, she decided to quit her full time job and immerse herself in the smoky, spicy world of BBQ. Lee Ann has invited the Food Network to a barbeque blowout she is throwing to show her appreciation for her dedicated fans. She has no idea that one of her fans will be Iron Chef Bobby Flay! It's anyone's game when the Pitmaster takes on the King of the Grill, because where there's smoke, there's bound to be a Throwdown!

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4:30
PM
Episode 211F

Developed in Buffalo in 1964, the spicy chicken wing has become an American snack food staple. Buffalo is also home to the National Buffalo Wing Festival, created by Drew Cerza, who thinks the Food Network has tapped him to be the city's Wing Ambassador for a Food Network show, but little does he know that Bobby Flay will be firing up his burners to challenge him to a Chicken Wing Throwdown! Will Drew's hometown advantage and unique flavor combinations put him out on top, or will Bobby and his spicy sweet recipe help him steal the Wing King crown?

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5:00
PM
Episode SP01UH

In a new Iron Chef rivalry, Bobby Flay takes on Iron Chef French Hiroyuki Sakai, who has won more battles than any other Iron Chef and will open a new restaurant in Hawaii this year.

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6:00
PM
Episode SP02UH

Iron Chef Japanese Masaharu Morimoto proves he is an Iron Man by battling two of the American Iron Chefs. In the first battle, the chef/owner of Morimoto restaurant in Philadelphia faces Mario Batali host of Molto Mario and Ciao America on Food Network.

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7:00
PM
Episode SP03UH

The competition continues with Morimoto accepting the challenge from Wolfgang Puck. Puck, the original celebrity chef, is host of Wolfgang Puck's Cooking Class on Food Network. Can Morimoto make it through an unprecedented two battles in a row?

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8:00
PM
Episode SP04UH

The Grand Finale offers an unexpected twist! Iron Chef Japanese Masaharu Morimoto and Bobby Flay will team up for the first time against Iron Chef French Hiroyuki Sakai and Mario Batali in the ultimate battle of culinary champions.

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9:00
PM
Episode SP14

Super Chef Emeril Lagasse and Iron Chef Mario Batali, take on Iron Chef Bobby Flay and Super White House Chef Comerford, in the culinary showdown of the Century! There will be a special guest appearance by the First Lady, tasked by the Chairman to give the chefs their special challenge....each team will have to create the ultimate meal for America, using the White House Garden as the 'secret ingredient'

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11:00
PM
Episode 0916

Tales of a monster scallop send Alton Brown traveling to a small town in Maine to investigate. After meeting with the nervous locals, he sets sail with Capt. Squint upon his house boat, the Okra, where he's forced to cook a whole lot of scallop dishes: Seared Scallops, Scallops on the Half Shell and Scallop Mousse.

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11:30
PM
Episode 1E13UH

Alton Brown finds himself catering a tailgate party for a group of folks out to catch a glimpse of a mythical sea monster. To commemorate the event, Alton prepares his favorite tailgate-able sea monster, the squid, in his Squid Vicious recipe.

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12:00
AM
Episode SP04UH

The Grand Finale offers an unexpected twist! Iron Chef Japanese Masaharu Morimoto and Bobby Flay will team up for the first time against Iron Chef French Hiroyuki Sakai and Mario Batali in the ultimate battle of culinary champions.

More About This Episode
1:00
AM
Episode SP14

Super Chef Emeril Lagasse and Iron Chef Mario Batali, take on Iron Chef Bobby Flay and Super White House Chef Comerford, in the culinary showdown of the Century! There will be a special guest appearance by the First Lady, tasked by the Chairman to give the chefs their special challenge....each team will have to create the ultimate meal for America, using the White House Garden as the 'secret ingredient'

More About This Episode
3:00
AM
Episode 0916

Tales of a monster scallop send Alton Brown traveling to a small town in Maine to investigate. After meeting with the nervous locals, he sets sail with Capt. Squint upon his house boat, the Okra, where he's forced to cook a whole lot of scallop dishes: Seared Scallops, Scallops on the Half Shell and Scallop Mousse.

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3:30
AM
Episode 1E13UH

Alton Brown finds himself catering a tailgate party for a group of folks out to catch a glimpse of a mythical sea monster. To commemorate the event, Alton prepares his favorite tailgate-able sea monster, the squid, in his Squid Vicious recipe.

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Saturday, Apr 1

On TV

Pizza Masters

7:30am | 6:30c

Pizza Masters

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Unwrapped 2.0

3:30pm | 2:30c

Choccywoccydoodah

4:30pm | 3:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c
10pm | 9c
11pm | 10c
12am | 11c
1am | 12c
2am | 1c
3am | 2c
What's Hot
What's Hot

The Best Thing I Ever Ate

New Episodes Sundays 8|7c

So Much Pretty Food Here