TV Schedule

Saturday, Apr 8

7:00
AM
Episode 101

Laura Vitale's passion for food and cooking was inspired by her Italian grandmother, who taught her not only how to cook, but also how to spread love through food. Today Laura takes you on a very personal journey through her some of her Nonna's favorite dishes. First up, Nonna's hearty Pasta al Forno with Mini Meatballs. On the side, her crunchy Spicy Broccolini, and finally, a zesty Orange Bundt Cake with Mandarinello and Blackberry Compote topped off with Mascarpone Cream.

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7:30
AM
Episode 102

After a long day, preparing a meal from scratch can often seem like a daunting task. Before you reach for the takeout menu, Laura Vitale shows you a simple and delicious crowd-pleasing supper that's ready in a flash. She starts off with a tasty Sauteed Mushroom Bruschetta. For the main course, spicy Linguine with Shrimp Al'Amatriciana and a light Insalata Tre Colori with Lemon Dijon Vinaigrette. But that's not all, Laura shows us that on even the busiest of days, a delectable dessert is within reach with her Toasted Hazelnut Twists and Affogato.

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8:00
AM
Episode 103

Laura Vitale began her culinary career in her dad's Pizzeria. Today, they still love getting in the kitchen and cooking together. In this episode, Laura will make some of his favorites, before he joins her in the kitchen for a pizza making reunion. First up, Sal's Grilled Seafood Salad with Calamari and Shrimp, next it's a Classic Neapolitan Margherita Pizza and a White Pizza with garlic oil, prosciutto and arugula. Finally, a crave-worthy Chocolate-Hazelnut Zeppole.

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8:30
AM
Episode 205

Laura Vitale is on the hunt for a versatile little black dress for upcoming events, and this inspires her to repurpose her dinner plans! She makes Marinara Sauce her culinary little black dress, accessorizing it in dishes like Italian Pot Roast with Porcini Mushrooms, Velvety Tomato Bisque and Greek Mini Pizzas.

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9:00
AM
Episode 208

Laura is spending a full day with her girls, and before heading out for some shopping and pampering, she tackles some finger foods that she can assemble before the fun. Back at the house, the girls break open the bottle of wine, and Laura heats up Coconut Shrimp with Sweet Chili Sauce, Spinach and Potato Puffs, Cheesecake Brownies and Sea Salt Caramel Corn.

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9:30
AM
Episode 105

Brunch can be one of the most delicious and easy ways to entertain loved ones in a casual setting. Laura Vitale makes a mouthwatering brunch that pairs both sweet and savory ingredients. She begins with her light and crispy Belgian Waffles topped with her famous Savory Sausage and Apple Hash. On the side, a delicious Roasted Fig Salad with Goat Cheese, Arugula and Prosciutto. Laura makes Almond Madelines in individual packages as a fun favor. And since no brunch is complete without a special drink, Laura makes a quick, refreshing Orange and Raspberry Mimosa.

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10:00
AM
Episode 1C03UH

Alton Brown steers his continuing egg-vestigation through the world of baked custards from Refrigerator Pie to the much misunderstood creme caramel (Flandango).

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10:30
AM
Episode 1B06UH

Nobody seems to make jam anymore and Alton Brown has wondered why. It is a time-honored tradition that's easy and delicious. Alton is on a mission to make canning common again! Using good science and easy methods, Alton will show you how to be Spiced Blueberry Jammin'.

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11:00
AM
Episode 1G02UH

Long typecast as a character actor on the culinary stage, this long suffering root vegetable's finally ready for a starring role, and it's not in Silence of the Yams. Alton Brown uncovers the deliciousness that is sweet potato, with recipes for Sweet Potato Pie, Chipotle Smashed Sweet Potatoes and Sweet Potato Waffles.

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11:30
AM
Episode 1E03UH

Winter squashes confuse and confound for no other reason than there are so darned many of them. Alton Brown offers advice on how to shop, store and cook a plethora of gourdy recipes, including Butternut Dumpling with Brown Butter and Sage, Squash Soup and Pumpkin Bread, and find out what's really up with beta carotene.

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12:00
PM
Episode 211

Roger Mooking visits New England for two unique food traditions that celebrate family, friends and the community. On the first Saturday of June, the Rotary Club of Essex in Connecticut roasts three hundred pounds of fish that are nailed onto oak boards with strips of salt pork and cooked around a ring of coals for the annual Shad Bake. In Western Massachusetts, Roger meets Neftali Duran who dug a giant hole in his backyard and lined it with stones and bricks to cook goat barbacoa, a classic dish from his hometown Oaxaca, Mexico. Whole cuts of goat are rubbed down with spicy Mexican flavors, wrapped in avocado and maguey leaves and steamed over a pot filled with cracked corn and water to create a side dish called Masita.

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12:30
PM
Episode 212

In Maine, the love for lobsters runs deep. Roger Mooking visits two places where piles of lobsters are cooked in the coolest wood-fired cookers. In Searsport, a campground is home to a magnificent outdoor kitchen where the Maine event is a feast of lobsters, steamers, mussels and corn cooked in seaweed. In Trenton, a family-run lobster pound boils thousands of pounds of lobsters in pots of boiling seawater set over a wood fire. Roger gets a lesson in cracking lobsters like a true Mainer and helps prepare a classic lobster salad sandwich.

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1:00
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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1:30
PM
Episode 310

Roger Mooking visits the Jack Mountain Bushcraft School in Masardis, Maine, where owner and wilderness guide Tim Smith teaches him how to create a rustic outdoor kitchen. They build a pyramid cooker out of logs and string, and use it to roast whole chickens and fresh-caught Brook Trout. With the help of a reflector oven, they complete their feast with Sourdough Biscuits.

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2:00
PM
Episode 110

Three times a year, Mark Skudlarek fires his three-chamber kiln at Cambridge Pottery in Cambridge, Wis., borrowing some of the kiln's coals to place them in an outdoor wood-fired oven and in the grill for a celebratory feast, and Roger Mooking is there to taste the goods from the custom-designed earthenware bakers. In Deadwood, Ore., a couple turned a metal barrel into an everyday, outside oven. They invite Roger to pick produce from their bountiful garden and help prepare their favorite family recipes.

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2:30
PM
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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3:00
PM
Episode 601

We feature restaurants that are pushing the envelope on some of America's beloved comfort foods. Plan Check in Los Angeles offers the most indulgent burgers, fried chicken and pastrami sandwiches, plus a unique towering doughnut dessert. A food truck in Nashville uses big, fat biscuits for hearty sweet and savory sandwiches. Cold fried chicken and baked potatoes are transformed into imaginative pizzas at Pete Zaaz in Brooklyn. And, in Atlanta, guilty pleasures can be found in creative hot dogs, sausages and fries at HD1.

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3:30
PM
Episode 604

Authentic global flavors can be savored right here in America. Folks craving Mediterranean and Israeli food flock to charming Balaboosta in New York. Popular Nashville food truck Riff's Fine Street Food marries Caribbean and Asian flavors. At Cook's Torta in Los Angeles, there's always a crowd for their Latin-style sandwiches, while Pecking Order in Chicago serves Filipino-style chicken that comes roasted, grilled or fried.

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4:00
PM
Episode 602

Atlanta is a hotbed for unique eats. Heirloom Market BBQ brings together Korean and American barbecue in a quirky roadside eatery. Seafood dishes are brought to delicious new heights at swank newcomer The Optimist, while cozy corner restaurant One Eared Stag serves edgy American food. And Abattoir adds global touches to its Southern dishes.

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4:30
PM
Episode 100

Irish cook, author and food photographer Donal Skehan and his Swedish wife Sofie head out on a delicious road trip to try the foods of the American heartland. They are out to experience all the dishes, from donuts to cowboy dinners, that they saw growing up watching America TV. On their way to Mount Rushmore they start their day with a big American breakfast in Wyoming. Next, the young couple gets a heaping helping of American style comfort food, with gas station Chicken Fried Steak in South Dakota.

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5:00
PM
Episode SP06

Countdown the biggest secrets of Kitchen Stadium for an unprecedented look behind the scenes of Iron Chef America.

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6:00
PM
Episode 1104

In this first round of the Iron Chef America Tournament of Champions, Iron Chefs Jose Garces and Marc Forgione face off in Kitchen Stadium. The winner of this battle will meet Iron Chef Masaharu Morimoto in Round Two. Adam Fleischman, Donatella Arpaia and Simon Majumdar are the judges.

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7:00
PM
Episode 1106

In this first round of the Iron Chef America Tournament of Champions, Iron Chef Geoffrey Zakarian faces off against Iron Chef Alex Guarnaschelli. The winner of this single elimination contest goes on to face Iron Chef Symon in round two. The judges are G. Garvin, Trisha Yearwood and Simon Majumdar.

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8:00
PM
Episode 1107

After defeating Iron Chef Forgione in round one, Iron Chef Jose Garces faces Iron Chef Masaharu Morimoto in round two. The Judges for this round are G. Garvin, Candice Kumai and Jeffrey Steingarten.

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9:00
PM
Episode 1108

In this second round of the Tournament of Champions, Iron Chef Geoffrey Zakarian battles Iron Chef Michael Symon. The judges for this battle are Ree Drummond, Aaron Sanchez and Trisha Yearwood.

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10:00
PM
Episode 1110

In this final round of the Iron Chef America Tournament of Champions, Iron Chefs Jose Garces and Michael Symon battle in Kitchen Stadium. Judges Donatella Arpaia, Bobby Flay and Karine Bakhoum will crown one Grand Champion.

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11:00
PM
Episode 1F07UH

Host Alton Brown yearns for the juicy chop of yesterday and he intends to get it with his Stuffed Grilled Pork Chops. Alton pays a visit the neighborhood butcher, picks up stuffing tips (no, stuffing is not evil) and shares more than you ever wanted to know about propane.

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11:30
PM
Episode 1301

Looking for an alternative to chicken? Host Alton Brown turns to the pork tenderloin as a delicious yet low fat substitute for the ubiquitous bird.

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12:00
AM
Episode 1107

After defeating Iron Chef Forgione in round one, Iron Chef Jose Garces faces Iron Chef Masaharu Morimoto in round two. The Judges for this round are G. Garvin, Candice Kumai and Jeffrey Steingarten.

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1:00
AM
Episode 1108

In this second round of the Tournament of Champions, Iron Chef Geoffrey Zakarian battles Iron Chef Michael Symon. The judges for this battle are Ree Drummond, Aaron Sanchez and Trisha Yearwood.

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2:00
AM
Episode 1110

In this final round of the Iron Chef America Tournament of Champions, Iron Chefs Jose Garces and Michael Symon battle in Kitchen Stadium. Judges Donatella Arpaia, Bobby Flay and Karine Bakhoum will crown one Grand Champion.

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3:00
AM
Episode 1F07UH

Host Alton Brown yearns for the juicy chop of yesterday and he intends to get it with his Stuffed Grilled Pork Chops. Alton pays a visit the neighborhood butcher, picks up stuffing tips (no, stuffing is not evil) and shares more than you ever wanted to know about propane.

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3:30
AM
Episode 1301

Looking for an alternative to chicken? Host Alton Brown turns to the pork tenderloin as a delicious yet low fat substitute for the ubiquitous bird.

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Saturday, Apr 8

On TV

Eat St.

9am | 8c

Eat St.

9:30am | 8:30c

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10am | 9c

Eat St.

10:30am | 9:30c

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11am | 10c

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11:30am | 10:30c

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12pm | 11c

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12:30pm | 11:30c

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1pm | 12c

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1:30pm | 12:30c

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2pm | 1c

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2:30pm | 1:30c

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6:30pm | 5:30c

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7:30pm | 6:30c
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On Tonight

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8pm | 7c

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8:30pm | 7:30c

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9:30pm | 8:30c

Good Eats

11pm | 10c

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11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

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1am | 12c

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1:30am | 12:30c

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3am | 2c

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3:30am | 2:30c
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