TV Schedule

Tuesday, Apr 18

7:00
AM
Episode 104

Tom shows us how to cook some of the nation's favorite pub meals at home and get them spot on. There's a classic Caesar Salad -- no frills, just some great ingredients that combine together to make a fantastic sauce. For some quirky beer snacks Tom goes old school with a selection of pub snacks including Pickled Eggs, Spicy Nuts and Pork Rind. Tom shows us his take on Pork Belly served with lentils and cabbage salsa -- a wonderfully balanced hearty meal. He heads to Suffolk to cook Fish and Chips with fresh local fish from a van in a pub then cooks one of Britain's favorites -- a Date and Toffee Pudding with toffee sauce that's full of dark, sticky, caramelized flavors. If you think you know and love these dishes already -- think again!

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7:30
AM
Episode 105

Sundays are a time to relax over cooking and enjoy a hearty lunch with family and friends and Tom wants to show us how to make our usual Sunday roasts a bit more special. There's a classic Roast Beef that's marinated in treacle and served up with the best Yorkshire puddings. For an alternative to your classic meat roast Tom heads to Cornwall to get the star for his showy Turbot in Puff Pastry, a really classy dish. There's a lazy Sunday brunch of Scrambled Eggs and English Truffle and because Sundays are special there's room for two puddings; a Lemon Posset and a Chocolate and Ale Cake.

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8:00
AM
Episode 101

This episode features dishes that are perfect for serving up to groups of friends. There's a slow cooked shoulder of lamb that's so simple but melts in the mouth; Mussels Cooked in Ale for a barbecue night at Tom's local brewery, a Salt Beef Bagel inspired by a trip to Maltby Street Market; a Pollack, Chorizo and Chickpea Stew that's a hearty one pot wonder and a light creamy Plum food that makes a great party piece.

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8:30
AM
Episode 102

In this episode Tom shows us how to do outdoor food properly. He pays homage to the retro classic Chicken in a Basket cooked with his southern fried twist, then heads to Cornwall to make a Fish Burger with freshly caught mackerel, pollack and lobster. There's a delicious Maple Cake baked on the barbecue, some extra special sticky Barbecued Beef Ribs cooked in a barbecue sauce and a delicious Warm Tomato Salad.

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9:00
AM
Episode 106

In this episode, Tom shows us his version of some real family favorites. There's a delicious version of the humble Omelet with Smoked Haddock and Parmesan Cheese. His version of Baked Beans on Toast served on a simple homemade soda bread. To keep the fun for the kids and satisfy the grown-ups, there's a great twist on your regular Roast Chicken baked in hay and cider, served with a whole Roast Celeriac. And there's his improved version of the Apple Toffee Crumble Pie.

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9:30
AM
Episode 103

In this episode Tom shows us how to cook dishes inspired by food you'd order in a decent British pub to celebrate a special occasion. There's an elegant starter of Asparagus served with Tom's ultimate Salad Dressing, a Slow Roast Duck served with Potato Pancakes and Braised Lettuce that makes a real show stopping meal, Deep Fried Oysters served with Seaweed Mayonnaise made from seaweed collected from the beach in Whitstable outside the Sportsman pub, Spiced Monkish with Smoked Aubergine Puree that makes a great romantic dinner and a boozy Gin and Tonic Granita that's the perfect end to a special meal.

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10:00
AM
Episode 701F

It's going to be big time competition as four bakers fight for the chance to serve their cupcakes backstage at an exclusive party for the boys of Big Time Rush.

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11:00
AM
Episode 506F

The men of Cupcake Wars go to battle as four returning bakers compete for a place at the VIP party for the hit show "Yo Gabba Gabba Live."

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12:00
PM
Episode 507F

Four bakers try to elbow past the competition for a chance to bring their cupcakes to a party celebrating the Los Angeles Derby Dolls.

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1:00
PM
Episode 411F

It's monster truck madness as four bakers battle for a place at the VIP Pre-Race Pit Party for Monster Truck Jam.

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2:00
PM
Episode 100

It's a fiesta of fair food in Florida! Noah Cappe samples one of the craziest carnival eats in America: Chicken Wing Ice Cream. Then it's the classic Glazed Donut Burger, complete with cheese and bacon. A Red Velvet Funnel Cake and a Lobster Roll made with local lobster round out the day. Then it's across the state to the Sarasota County Agricultural Fair, where Noah meets sisters who've been on the road since they were kids, selling favorites like Deep Fried Cheesecake and Fried Green Tomatoes. The local agricultural association shows Noah their top seller, the Pulled Pork sandwich and finally Noah wrestles Gator on a Stick.

2:30
PM
Episode 101

Funnyman host Noah Cappe indulges in America's favorite carnival eats at the 89er Days Festival celebrating the land run in Oklahoma's historic first capital, Guthrie. He meets a fourth generation Cherokee who teaches him the secret to authentic fry bread for Indian Tacos. He loosens his belt to take on the Giant Texas Tenderloin Sandwich and begs for more as he wolfs down the delightfully decadent Fudge Puppy. Next, he takes his pick from a field of flavours at the Pungo, Virginia Strawberry Festival where he finds himself getting sweet on Strawberry Arugala Pizza, supersizes a Strawberry Shortcake and puckers up with giant Deep Fried Pickles. Finally, it's a race against time as he discovers the crunchy creamy goodness of the Soft Shell Crab Sandwich.

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3:00
PM
Episode 102

This trip, Noah Cappe celebrates Memorial Day weekend at suburban DC's ViVa! Vienna! festival, where the fastest way to his heart is through divine Soul Food. He springs for Loaded Perogies, learns a new spin on an old favorite with Philly Cheese Steak Fries and sees food and eats it with Baltimore-style Crab Dip. Then, he sets course for the bayou where he uncovers some tasty treasures at the pirate-themed Contraband Days festival in Lake Charles, La. There, he gets a lesson in down-home Cajun cooking with Chicken and Crawfish Gumbo, fancies up funnel cake with maple and candied bacon and goes nuts for Creole-style Praline candies with Miss Rita.

3:30
PM
Episode 103

On this episode, host Noah Cappe travels to Oklahoma for the Apache Rattlesnake Festival. He bravely samples the Deep Fried Rattlesnake, the namesake dish of the festival. Then it's back to more carnival classics like Texas Twister Fries and the spicy Mexi-Dog. Later, Noah takes in the treats at Alabama's Oak Mountain Spring Fair. Starting with Dre's Barbeque Baked Potato, and moving onto cheese-stuffed gilled pork balls, jambalaya stuffed peppers and finishing up with Deep Fried Bread Pudding, it's southern comfort food with a fair flare!

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4:00
PM
Episode 104

Noah Cappe heads to North Carolina for the Got To Be NC Fest. Local pecans top the Cinnamon Roll Waffles and Noah tries the only Donut Sloppy Joe on offer on the east coast fair circuit. Then it's across the country for the Portland Rose Festival. He devours smoked mac & cheese, a dish so amazing it's got the people of Portland dancing in the streets. Next, the classic American apple pie gets the carnival eats treatment and is transformed into Apple Pie Fries. Beef Tongue Tacos prove that Portland is still keeping it weird.

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4:30
PM
Episode 105

Noah Cappe jets into State Fair Meadowlands to check out the freak show of food, beginning with Cream Cheese Larvets. He also indulges in the Pig in Mud: chocolate covered, deep fried bacon. Next, it's down south to Alabama. Local Vendor Big Daddy's BBQ Ribs are the talk of the fair, but it's the Sweet Potato Pie Ice Cream churned in a tractor that converts Noah into a believer.

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5:00
PM
Episode 106

In North East, Penn., host Noah Cappe eats a Peanut Butter and Banana Sandwich even The King would approve of, and checks out a Chicken-Stuffed Pretzel so good, it's got Noah all shook up. Next, Noah heads across the country to the California State Fair. The fair highlights the state's fresh produce in dishes like Spaghetti Ice Cream, where California strawberries are the base of the "sauce" in this frozen delight. And the famous Lobster Corn Dog gets crowds lining up to sample some of the freshest seafood on the West Coast.

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5:30
PM
Episode 311

At the spectacular Magical Winter Lights in Houston, two very bright vendors turn Noah Cappe on to fusion favorites The Torthai and The Koagie Dog. Then Noah tries his hand at making a Deep Fried Root Beer Float and torches a Berry Brulee Waffle. Next, he snacks to the future at Dickens on the Strand in Galveston, Texas, donning some Victorian finery for a trip back to Dickensian England. On the menu are Fagin's Fried Shrimp, Scotch Eggs and Deep Fried Baklava.

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6:00
PM
Episode 312

The South Florida Fair in West Palm Beach is one of the first events of the calendar year, and our vendors start the season off right with whacky takes on some fairground classics, with The Waffle Burger and the Donut Philly Cheesesteak. 'Zanado Fries and a S'mores Cobbler round off the day. Then Noah Cappe heads west to the National Western Stock Show and Rodeo in Denver, where he gets down with The F Bomb. The Uber-Tater is the ultimate in comfort food, while the Icy Apple Dream sends Noah home on a cloud.

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6:30
PM
Episode 313

Noah Cappe joins the crowds of the Fort Worth Stock Show and Rodeo in Texas to experience the meaty Cowboy Burrito and the Texan Juicy Lucy. Then it's a big and bodacious take on the burrito, and Wake 'n' Cake, combining breakfast cereal with the classic funnel cake. At the Florida State Fair in Tampa, The Bacon Burger Bomb gets Noah's heart pumping, then there's a Funnel Cake Pizza to sample along with the Chocoberry Orie, a triple decker sweet.

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7:00
PM
Episode 307

Roger Mooking heads to the heart of New Mexico where cooking with fire is taken to new culinary heights with mud and steel. Roger visits Comida de Campos in Embudo, a farm and cooking school where delicious feasts are cooked in cone-shaped clay ovens, where he helps cook pork shoulder. In Bosque, Roger fires up three steel discos and one large jara for two New Mexican pork dishes: carne adovada and carnitas.

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7:30
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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8:00
PM
Episode 407

Roger Mooking is in Southern California for two unbelievable backyard blowouts. Roger meets Chef Ben Ford in Tarzana for a unique California-style clambake, using an old wine barrel as the cooking vessel for clams, mussels, Dungeness crabs, artichokes, corn, potatoes and onions. In Chula Vista, Roger meets Francisco "Paco" Perez for traditional Mexican barbacoa which is whole lamb cooked in the ground, low and slow. Together they preheat an underground brick pit with a wood fire, and then season the lamb with a bright red chili marinade before covering it with dried avocado and fresh maguey leaves and cooking it in the pit overnight.

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8:30
PM
Episode 0103

Barbecue Street is an old-school Georgia barbecue joint stuck in its ways. With their business dwindling, restaurant consultant Monti Carlo and a group of elite Yelp reviewers step in with hidden cameras to see what's really going wrong. The reviews are shocking and so is the surveillance footage, which reveals the reason Barbecue Street's 'cue is tough, dry, and inedible. To get them out of this rut, she brings in BBQ expert Robby Royal to give them the latest techniques and help revamp a few dishes. Then, Monti invites another round of elite Yelp reviewers to see if the owners are able to break their bad habits.

9:00
PM
Episode 507

In North Bend, Ore., Chef Roger Mooking meets up with Don Ivy, Chief of the Coquille Tribe. Roger and Don roast a school of salmon for a traditional tribal feast. In Los Angeles, Roger visits Andy Ricker, chef/owner of Pok Pok La, who shares the secrets to his famous whole roasted chicken.

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9:30
PM
Episode 508

Chef Roger Mooking goes to Llano Seco Ranch in Chico, Calif., where he and Charlie Thieriot slow roast a 30-pound porchetta. In Sandy, Ore., Roger meets caterers Jaret Foster and Mona Johnson, and assists them in putting together roasted mussels and a crowd-pleasing white bean, chorizo and clam stew.

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10:00
PM
Episode 204F

Food Network Star winner, Eddie Jackson, meets Michael Symon in Austin for a barbecue sandwich that has the entire town lined up. Then, Michael heads to Jersey City, where a chef who was tired of driving into Manhattan for a great burger concocted his own sweet and spicy creation. Finally, in Louisville, Ky. he washes down a pastrami spiced sandwich and dessert with a refreshing local brew.

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10:30
PM
Episode 103F

Michael Symon's in Nashville, where a killer new burger joint encourages you to construct your own custom creations. Then, he hits the heart of Cleveland where a newcomer pushes the boundaries of pub food and house-made brews. Lastly, way out in industrial Brooklyn, he joins the only pitmaster in the entire Northeast ambitious enough to smoke Carolina-style whole hog barbecue right there on site.

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11:00
PM
Episode 1102

The pretzel, once a delicious treat, has sadly been twisted into the edible equivalent of cardboard. Join host Alton Brown as he recreates traditional Homemade Soft Pretzels in all its crisp, chewy, golden brown glory along with his favorite accompaniment, Best Mustard Ever. He also offers a recipe for Homemade Hard Pretzels.

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11:30
PM
Episode 1110

Join host Alton Brown as he helps a humble cucumber fulfill its culinary destiny of becoming a pickle, making Dill Pickles and Deep-Fried Pickles.

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12:00
AM
Episode 407

Roger Mooking is in Southern California for two unbelievable backyard blowouts. Roger meets Chef Ben Ford in Tarzana for a unique California-style clambake, using an old wine barrel as the cooking vessel for clams, mussels, Dungeness crabs, artichokes, corn, potatoes and onions. In Chula Vista, Roger meets Francisco "Paco" Perez for traditional Mexican barbacoa which is whole lamb cooked in the ground, low and slow. Together they preheat an underground brick pit with a wood fire, and then season the lamb with a bright red chili marinade before covering it with dried avocado and fresh maguey leaves and cooking it in the pit overnight.

More About This Episode
12:30
AM
Episode 0103

Barbecue Street is an old-school Georgia barbecue joint stuck in its ways. With their business dwindling, restaurant consultant Monti Carlo and a group of elite Yelp reviewers step in with hidden cameras to see what's really going wrong. The reviews are shocking and so is the surveillance footage, which reveals the reason Barbecue Street's 'cue is tough, dry, and inedible. To get them out of this rut, she brings in BBQ expert Robby Royal to give them the latest techniques and help revamp a few dishes. Then, Monti invites another round of elite Yelp reviewers to see if the owners are able to break their bad habits.

1:00
AM
Episode 507

In North Bend, Ore., Chef Roger Mooking meets up with Don Ivy, Chief of the Coquille Tribe. Roger and Don roast a school of salmon for a traditional tribal feast. In Los Angeles, Roger visits Andy Ricker, chef/owner of Pok Pok La, who shares the secrets to his famous whole roasted chicken.

More About This Episode
1:30
AM
Episode 508

Chef Roger Mooking goes to Llano Seco Ranch in Chico, Calif., where he and Charlie Thieriot slow roast a 30-pound porchetta. In Sandy, Ore., Roger meets caterers Jaret Foster and Mona Johnson, and assists them in putting together roasted mussels and a crowd-pleasing white bean, chorizo and clam stew.

More About This Episode
2:00
AM
Episode 204F

Food Network Star winner, Eddie Jackson, meets Michael Symon in Austin for a barbecue sandwich that has the entire town lined up. Then, Michael heads to Jersey City, where a chef who was tired of driving into Manhattan for a great burger concocted his own sweet and spicy creation. Finally, in Louisville, Ky. he washes down a pastrami spiced sandwich and dessert with a refreshing local brew.

More About This Episode
2:30
AM
Episode 103F

Michael Symon's in Nashville, where a killer new burger joint encourages you to construct your own custom creations. Then, he hits the heart of Cleveland where a newcomer pushes the boundaries of pub food and house-made brews. Lastly, way out in industrial Brooklyn, he joins the only pitmaster in the entire Northeast ambitious enough to smoke Carolina-style whole hog barbecue right there on site.

More About This Episode
3:00
AM
Episode 1102

The pretzel, once a delicious treat, has sadly been twisted into the edible equivalent of cardboard. Join host Alton Brown as he recreates traditional Homemade Soft Pretzels in all its crisp, chewy, golden brown glory along with his favorite accompaniment, Best Mustard Ever. He also offers a recipe for Homemade Hard Pretzels.

More About This Episode
3:30
AM
Episode 1110

Join host Alton Brown as he helps a humble cucumber fulfill its culinary destiny of becoming a pickle, making Dill Pickles and Deep-Fried Pickles.

More About This Episode

Tuesday, Apr 18

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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8:30pm | 7:30c

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11pm | 10c

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11:30pm | 10:30c

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12am | 11c

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12:30am | 11:30c

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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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