TV Schedule

Friday, Apr 7

7:00
AM
Episode 207

People from nearly every country make their home in Washington, D.C., and they don't keep their food traditions locked inside the gates of the embassies. A mile past the White House is an old neighborhood that's become the new capital of the Washington food scene -- 14th Street Northwest. At Estadio, Chuck learns the secret to making the perfect tortilla Espanola, a dish that chef Haidar Karoum went to the far corners of Spain to learn. At The Pig, chef Robert Cain blends American farm-to-table philosophy with European technique to prepare barbecued pigtails. Chuck visits Pearl Dive Oyster Palace where he samples the saltiest oyster around along with the best fried chicken in D.C., then stops by Andy Shallal's Busboys and Poets, a cafe named for D.C.'s most famous busboy, poet Langston Hughes.

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7:30
AM
Episode 208

Sure, you know the Bronx, N.Y., has a zoo, the Botanical Garden and Yankee Stadium. But did you also know it is home to New York City's biggest Little Italy? Here, on Arthur Avenue, Chuck gets his fill of Italian home cooking. Starting at the legendary Mario's, known from a famous scene in The Godfather, Chuck samples Joseph Migliucci's octopus salad. At Zero Otto Nove, chef Roberto Paciullo makes pasta al forno, the homey baked pasta dish just like mamma used to make. Next, Chuck heads to Casa Della Mozzarella where Orazio Carciotto turns plain old milk into amazing fresh mozzarella. At Vincent's Meat Market, Peter De Luca and Chuck make lamb sausage that Peter's Aunt Lillian prepares with peppers and fresh bread to make a delicious sandwich. Mangia already!

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8:00
AM
Episode 209

The easternmost city in North America, St. John's, Newfoundland, sits right where Arctic currents meet the warm Gulf Stream. That combination produces some nasty weather, the greatest fishing ground the world has ever known and some killer restaurants all located on Water Street. And that means good eating for Chuck Hughes. At Aqua, chef Mark McCrowe bakes speckled trout, stuffed with shrimp and topped with lemon-caper beurre noisette and lobster meat. Chef Jeremy Charles blends rustic and refined at Raymonds, where he and Chuck place pan-seared diver scallops and parsnip puree in the scallop shell and drizzle it with sea urchin beurre blanc. It's back to basics, Newfie-style, at The Ship Pub where chef Dianne Glass makes moose bourguignon with toutons (a traditional fried-bread pancake). Last, Chuck meets ninth-generation Newfoundlander Jason Brake, chef at restaurant and boutique hotel, Blue on Water, for tea ... tea made with fish.

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8:30
AM
Episode 210

Everybody loves a comeback story, and Detroit has one of the best. The city that gave us Motown and muscle cars also has people with grit, pride and food traditions they stick with through thick and thin. To find them, Chuck Hughes follows Michigan Avenue to Slow's Bar-B-Q where Chef Brian Perrone pairs smoked St. Louis ribs with potato salad. At Hygrade Deli, Stuart Litt teaches Chuck about the art of meat with a triple-decker roast beef sandwich, aka the "Packing House." At La Pita, Chef Hassan Hamid introduces Chuck to Lebanese home cooking with a dish called Melokhieh, made with Egyptian mallow leaves. Then, he hitches a ride with Brenda Matthews who distributes fresh produce throughout city neighborhoods by way of a mobile market called Peaches and Greens. Finally, Chuck cooks up a Motown classic -- a grilled bologna sandwich with a "smosh" of potato chips -- with Chef Ariel Millan at Mercury Burger & Bar.

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9:00
AM
Episode 211

Catalina Island is a unique place, with species of plants and animals that are found nowhere else on earth. You can find them, however, on diners' plates all along Crescent Avenue, a hotspot for cruise ship tourists and foodies alike. Lloyd's of Avalon is famous for caramel apples, and Taylor Wilson shows Chuck how to make their iconic creation replete with all the trimmings. Chuck stops in to Steve's Steakhouse where Chef Frank Blair prepares stuffed Channel Island swordfish and garlic mashed potatoes. At Cafe Metropole, Chuck and Pam Albers forage for wild fennel to incorporate into her cole slaw and deconstructed elote salads. Finally, Chuck can't resist the fried sea bass and French fries that Miguel Tejeda prepares at Avalon Seafood.

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9:30
AM
Episode 212

San Diego has it all; the beaches, zoo, aquarium and marine park, the whole sunny California dream. But for a deep dive into some of the best food in California, you'll want to venture inland to 30th Street. Every morning, Jenna Woodruff and Salpi Sleiman wheel a custom-made cart, the Roast Coach, onto the sidewalk to wake up the North Park neighborhood with pour-over coffee drinks shaken cocktail-style and spherical Danish pancakes called aebelskivers. After his morning caffeine, Chuck visits San Diego City College's Urban Farm to pick up fresh ingredients for the broiled sea bass, tomatoes and tzatziki that Chef Ricardo Heredia prepares at Alchemy. At The Smoking Goat, Chuck makes a classic French dish called Poulet Basquaise with Chef Fred Piehl. Chef Matt Gordon tops it all off with a fresh watermelon salad at Urban Solace.

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10:00
AM
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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10:30
AM
Episode 107

Katie Lee uncovers unique and diverse head turners in her travels, including a pernil spring roll in Puerto Rico, tempura grouper in Georgia's Golden Isles, Southern-style ribs in Mexico and shrimp ceviche made with beer in Miami.

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11:00
AM
Episode 105

Beach life brings up visions of tasty food, great cocktails and relaxing fun times, and Katie Lee is getting a taste of the amazing bar bites brewing along the beaches of the world. She goes to Mexico for sopes, St. Barts for delicious chicken skewers with a hit of rum, crab hush puppies on Georgia's Golden Isles and coconut arepas in Puerto Rico.

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11:30
AM
Episode 104

Katie Lee searches high and low tide to find new and inventive ways that meals are prepared around the world. Chefs show Katie how to bring local flair to fan-favorite dishes like a snapper Reuben on the Florida coast, juicy shrimp in the Florida Keys, Puerto-Rican takes on nachos and barbecue, and a Caramel Sea Salt Panini gives the classic ice cream sandwich a run for its money in The Golden Isles of Georgia. Plus, Bobby Flay introduces Katie to the best Cuban Sandwiches in Miami.

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12:00
PM
Episode 103

Katie Lee is hitting the beaches for tried-and-true family dishes. From mahi-mahi tacos and huevos rancheros in Mexico to a Cuban-influenced ice cream shop in Miami with friend Amanda Freitag and a classic Caribbean chicken dish in St. Barts, Katie learns the origins of some delicious dishes as well as the heart and soul behind them.

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12:30
PM
Episode 106

Katie Lee is finding authentic beach cuisine that stays true to its local origins. She hits up a Georgia beach barbecue for pulled pork sandwiches, samples ceviche and a tropical fruit gazpacho in St. Barts, heads to Mexico for chile rellenos, before one last stop for crab turnovers in Puerto Rico.

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1:00
PM
Episode 102

For Katie Lee, one of the most exciting parts of traveling beaches worldwide is finding regional specialties along the way. Katie uncovers some of the best hometown favorites around, including the famous burger from Le Tub Saloon in Hollywood, Fla., lamb and a pineapple cocktail in Mexico, conch fritters and a key lime pie pop in Key West, Fla., and snapper and Carribean squash in St. Bart's.

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1:30
PM
Episode 101

From St. Thomas to Mackinac Island, Michigan to Montauk, New York, Katie Lee is beach hopping to find the local take on the best treats these islands have to offer. She samples some fresh Ahi Tuna Nachos, helps cook a one of a kind Caribbean Stewed Chicken, kayaks to shore for a burger with a unique twist and enjoys Oyster Escabeche, with oysters she helped harvest. Plus, there's always time for cocktails, sweet treats, and more on this island hopping adventure!

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2:00
PM
Episode 205

Ali Khan hits the Jackson Hole, Wyo., trail running for a delicious croque madame with mornay sauce in the morning and crosses the Snake River for a crunchy fried chicken banh mi sandwich. Then, he discovers a berry cheesecake doughnut before stirring up a hearty bowl of spicy pork rice.

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2:30
PM
Episode 206

Ali Khan paves the way in Salt Lake City with a zesty pound cake-inspired French toast, then gets wasted on a burger topped with fried guacamole. A biker bar sends him to heaven with a Utah staple, fried Mormon funeral potatoes, and he ends his day with a smoky chicken club of perfection.

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3:00
PM
Episode 207

Ali Kahn digs into the best deals in Grand Rapids with a twilight French toast glistening with creamy anglaise sauce. For lunch, it's a Mexican fiesta with layers of juicy pork torta de jamon. He snacks on spicy Moroccan chicken wings and finishes the day right with a craveable double-patty blue cheese-stuffed burger.

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3:30
PM
Episode 208

Ali Khan is off to the races in Indianapolis with a decadent sourdough sugar pearl waffle breakfast, then gets his authentic deli lunch on with a house-cured sausage sandwich that's to die for. A vegan key-lime cheesecake has his name all over it for a snack, and he ends his day with one of the best breaded pork tenderloin sandwiches in town.

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4:00
PM
Episode 209

Ali Khan starts his day in Louisville, Ky., by cutting into a towering stack of thick hot chocolate pancakes. Lunchtime in Louisville means a saucy Mata Hari hot brown. He snacks his way to apple brandied pie heaven and finishes strong with a glorious Southern fried chicken and sweet potato waffles.

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4:30
PM
Episode 210

Ali Khan is looking for the best deals in Chattanooga, starting with a glorious colossal cinnamon roll before he digs into an out-of-this-world sweet and sassy lamb burger for lunch. He snacks on an indulgent Tennessee whiskey pot de creme and then an Irish spin on tacos for dinner.

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5:00
PM
Episode 211

Ali Khan starts his Omaha food adventure with breakfast from a fast made-from-scratch joint offering a crazy good egg boat with hash browns. For lunch, Ali tips his hat to an iconic Omaha lunch with a housemade Reuben. A butter brickle ice cream cone holds him over before his dinner of pork ragu meatballs.

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5:30
PM
Episode 212

Ali Khan starts his day in Des Moines the way Iowans do, with crisp and cheesy breakfast nachos. Then it's onto a roasted chicken lunch with comforting mashed potatoes and onion rings, before snacking on a truly divine Napoleon. For dinner, Ali has an unexpected and luxurious seafood stew.

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6:00
PM
Episode 213

Ali Khan is in St. Louis looking for the best deals for breakfast, lunch, dinner and a snack. First up to bat is a slider piled high with pulled pork and chorizo chili. For lunch under the arch, it's a jail cell pork belly BLT. Ali escapes for a delicious part brownie, part cookie treat, and ends the day with a pitmaster's grand slam: crunchy cranberry cayenne torched chicken.

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6:30
PM
Episode 101

Ali Khan, author of the blog "Bang For Your Burger Buck," has 12 hours and only 35 bucks to find the best deals in Minneapolis for breakfast, lunch, a snack and dinner! Join him on this sweet and savory ride in his search for some of best deals on the best meals in Minneapolis!

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7:00
PM
Episode 102

Ali Khan reveals the best meals that Austin has to offer in a sweet and savory stop that includes: migas tacos at a popular roadside stop, authentic Texas barbecue, a buttery journey in baking and a Bayou experience straight from MawMaw's recipe book, this sweet and savory stop in Austin reveals some of the best meals the city has to offer.

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7:30
PM
Episode 103

Ali Khan hits the ground running in Boulder at a diner with pancakes so manly, only a chef who moonlights as a strong man could make them. Then he seeks out some of the most authentic Chinese noodles found on the West Coast and finishes his day at a Boulder staple with a soulfully-crafted shrimp po' boy, accompanied by one of the best views in the city.

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8:00
PM
Episode 1B14UH

Trapped on a desert island, Alton Brown is eating ribs. Let him show you the way, the truth and the light about ribs, with Who Loves Ya Baby-Back.

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8:30
PM
Episode 1D12UH

From ordinary chuck to sublime, melt-in-your-mouth flavor: Alton Brown demonstrates how to make perfect Pot Roast without the pot.

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9:00
PM
Episode 1G10UH

Host Alton Brown returns to the scene of episode one to re-think the great American steak. Do you have to lay out a bunch of presidents just to eat like one? Not if you know where to steer on a steer. With recipes for Sirloin Steak and Skirt Steak.

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9:30
PM
Episode 1401

Alton Brown explains everything you need to know about this legendary cut-o-cow to produce steak house-standard Dry Aged Chimney Porterhouse for a hundred bucks under steak house prices.

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10:00
PM
Episode 0918

Beef tenderloin is one of the most luxurious and expensive cuts of critter known to man. Alton Brown investigates where this cut comes from, how to buy it and how to prepare Steak au Poivre to get your money's worth out of it.

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10:30
PM
Episode 0919

Alton Brown completes his strategy of getting your money's worth from the luxurious cut of meat known as beef tenderloin. Alton offers the legends and preparations for Beef Carpaccio, Stuffed Tenderloin, Center Cut Tenderloin Roast and Chain of Bull Cheese Steaks.

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11:00
PM
Episode 1B11UH

Alton Brown want you to be excited when meatloaf is for dinner, plus other ground beef techniques. On the menu: Good Eats Meatloaf and Burger of the Gods.

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11:30
PM
Episode 0901

Alton Brown takes a loving look at an ancient food for the new millennium: Beef Jerky. How to shop for it, make it with a window fan, and then cook with it as an ingredient in Jerky Tomato Sauce.

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12:00
AM
Episode 1B14UH

Trapped on a desert island, Alton Brown is eating ribs. Let him show you the way, the truth and the light about ribs, with Who Loves Ya Baby-Back.

More About This Episode
12:30
AM
Episode 1D12UH

From ordinary chuck to sublime, melt-in-your-mouth flavor: Alton Brown demonstrates how to make perfect Pot Roast without the pot.

More About This Episode
1:00
AM
Episode 1G10UH

Host Alton Brown returns to the scene of episode one to re-think the great American steak. Do you have to lay out a bunch of presidents just to eat like one? Not if you know where to steer on a steer. With recipes for Sirloin Steak and Skirt Steak.

More About This Episode
1:30
AM
Episode 1401

Alton Brown explains everything you need to know about this legendary cut-o-cow to produce steak house-standard Dry Aged Chimney Porterhouse for a hundred bucks under steak house prices.

More About This Episode
2:00
AM
Episode 0918

Beef tenderloin is one of the most luxurious and expensive cuts of critter known to man. Alton Brown investigates where this cut comes from, how to buy it and how to prepare Steak au Poivre to get your money's worth out of it.

More About This Episode
2:30
AM
Episode 0919

Alton Brown completes his strategy of getting your money's worth from the luxurious cut of meat known as beef tenderloin. Alton offers the legends and preparations for Beef Carpaccio, Stuffed Tenderloin, Center Cut Tenderloin Roast and Chain of Bull Cheese Steaks.

More About This Episode
3:00
AM
Episode 1B11UH

Alton Brown want you to be excited when meatloaf is for dinner, plus other ground beef techniques. On the menu: Good Eats Meatloaf and Burger of the Gods.

More About This Episode
3:30
AM
Episode 0901

Alton Brown takes a loving look at an ancient food for the new millennium: Beef Jerky. How to shop for it, make it with a window fan, and then cook with it as an ingredient in Jerky Tomato Sauce.

More About This Episode

Friday, Apr 7

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
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On Tonight
8pm | 7c
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10pm | 9c
11pm | 10c
12am | 11c
1am | 12c
2am | 1c
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What's Hot
What's Hot

The Best Thing I Ever Ate

New Episodes Sundays 8|7c

So Much Pretty Food Here