TV Schedule

Saturday, May 6

7:00
AM
Episode 202

Haylie and her sister love to pull fast ones over on their mom, Susan Duff. And this year, the joke revolves around "Mama Suz's" birthday dinner, with Suz thinking that Haylie won't be able to attend. Little does Suz know, Haylie actually has the evening planned out to a T: a perfect Spanish themed feast, right down to a home made Dulce de Leche cake with Ace of Cakes, Duff Goldman. To catch her mother off guard, Haylie and Suz cook a stellar birthday breakfast of Farro Cakes and Strawberry Crostinis. Operation: Delicious Birthday Surprise is in full swing!

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7:30
AM
Episode 205

It's shower time! Baby shower, that is. And Haylie is throwing one for her good friend Beverley Mitchell, whose ever-changing appetite goes from salty to sweet in a matter of minutes. The adventure starts with candy making, when Haylie designs and makes her own custom goodies at Sweet! in Hollywood. In the kitchen, it's Olive Tapenade and Chicken and Waffles with a Maple Mustard sauce. It's a menu meant to celebrate babies, but one that suits any sort of party.

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8:00
AM
Episode 206

Lauren Conrad and Hannah Skvarla, The Little Market creators, have just returned from the Mediterranean, bringing back with them a bevy of beautiful hand-painted pottery created by local artisans. Inspired by the designs, Haylie and her friends create perfect meals for the unique dishware to feature on The Little Market blog - a tradition-supporting cross-collaboration. With Hannah's help in the kitchen, a visit to the local spice store and the opportunity to bring hand-made designs to light, Haylie gets to work on her Mediterranean mission.

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8:30
AM
Episode 207

A way to a man's heart is undoubtedly through his stomach, and Haylie's cooking has certainly won over her fiancé, Matt. But the true Italian initiation into Matt's family will only come after perfecting Matt's favorite dish: Three Cheese Stuffed Shells. So Haylie enlists her friend Jamie Lynn Sigler to help. After years on The Sopranos, Jamie Lynn must have some Italian culinary experience to call upon! Not stopping at the shells, the girls make Grape and Ricotta dessert Crostinis (with homemade Ricotta Cheese!), and serve their husbands what will hopefully be the start of many more homemade Italian feasts.

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9:00
AM
Episode 209

Haylie and her friends used to jet down to Mexico every time they needed a little R&R. But between work, new babies, and crazy schedules all around, there's no time for vacay. Well, in Mexico, that is! So Haylie decides to bring Mexico to Cali with a home-based fiesta of Salt-Crusted Whole Snapper Fish Tacos, fresh Sriracha Lime Corn tortillas and Cotija Corn on the Cob. Add in a piñata and margaritas, and the girls get a delicious taste of vacation while staying right at home.

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9:30
AM
Episode 212

Haylie's good friend Kurt Finney manages Pearl's Restaurant on the Sunset strip. With such a prime location, the restaurant could easily bring in a substantial late night crowd. The problem is, their bar menu is well, non-existent. So, Kurt asks Haylie to test some recipes that will land an after-dark crowd, with some guilty-pleasure late-night eats . But will Haylie's Cubano Sandwich, Jerk Spice Chicken Wings, and Bacon-Wrapped dates, hit the late night spot?

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10:00
AM
Episode 1H02UH

Oysters are a mystery to many and downright spooky to some. Join host Alton Brown as he unravels the secrets of this bivalve, cracks a safe or two and reinvents classic applications. With recipes for Horseradish Cream Sauce, Baked Oysters Brownefeller and Oyster Soup.

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10:30
AM
Episode 1B10UH

Fry is not a dirty word. Alton Brown wants to show that proper know-how allows everyone to make healthy, delicious and safe fried foods, including his take on Chips and Fish.

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11:00
AM
Episode 1H08UH

Whether you're cooking up a mess of Cheese Grits or a pot of Savory Polenta, cornmeal may just be the most powerful player in the pantry. Join host Alton Brown as he battles with cultural claims, doses up some science and cranks out a Pineapple Upside-Down Cornmeal Cake.

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11:30
AM
Episode 1D13UH

Honey is the most mentioned food in the Bible: The only food produced for us by animals. It's a sweetener, it's an antiseptic, it's amazing. Alton Brown shows just how amazing with his recipes for Honey Plums, Honey Mustard Dressing, Sweet and Sour Dessert Sauce and Aunt Verna's Orange Cake.

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12:00
PM
Episode 303

Roger Mooking heads to North and South Carolina to visit a couple of old school restaurants that have upheld a long tradition of mouthwatering barbecue for several generations. At Sweatman's in Holly Hill, S.C., whole hogs are cooked low and slow and then pulled and chopped into juicy, meaty perfection. In North Carolina, Roger visits Stamey's Barbecue in Greensboro for their Lexington-style barbecue. Succulent pork shoulders are chopped and piled high on a bun, kissed with vinegar sauce and crowned with slaw.

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12:30
PM
Episode 304

Mexican food is a favorite of Roger Mooking because of its complex, earthy flavors and tradition of cooking over a wood fire. Roger meets Chef Johnny Hernandez in San Antonio, and cooks regional Mexican dishes in the ultimate outdoor kitchen.

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1:00
PM
Episode 403

Roger Mooking's in South Carolina for two spectacular low country cookouts. In the seaside town of Beaufort, Roger meets Jim Gibson, who has been doing pig pickin's for family and friends for the last 40 years. Roger and Jim build the outdoor pit, smoke a whole pig and then chop and serve it with the traditional side of hash and rice. Just 20 minutes south of downtown Charleston is a 14-acre peninsula called Bowen's Island and the only thing on it is a restaurant that specializes in low country cooking. Roger meets Robert Barber, owner of the restaurant and the island, and together they build an impressive fire to cook a massive pile of local cluster oysters.

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1:30
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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2:00
PM
Episode 503

Roger Mooking meets two talented chefs who own two spectacular outdoor cooking rigs. In Miami, Chef Aaron Brooks celebrates Latin flavors with his unique coal-fueled contraption called the Cross Table. Roger and Aaron roast butterflied pork and simmer seafood paella. In Birmingham, Ala., Roger visits Chef Chris Hastings at his restaurant OvenBird. The restaurant is known for its wood-fired kitchen, but Chris's fascination for fire led him to create a one-of-a-kind portable oven. Roger and Chris cook up a meat lover's feast along with the season's best vegetables.

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3:00
PM
Episode 502

Dive into the most unique variations of your favorite comfort foods. Double the fun with a pie filled with macaroni and cheese, crunch on nachos with a Japanese twist, indulge in doughnuts filled with jelly and foie gras or end your meal with a good old-fashioned chocolate cupcake -- with bacon.

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3:30
PM
Episode 102

We'll find out why the burger at Minetta Tavern is the most talked about burger in town and what makes this eatery top everyone's reservation hot list. Plus, starred chef Daniel Boulud takes us inside his first downtown eatery for an international tour of his house-made sausages. And, there's nothing more unique than a restaurant that specializes in every kind of grilled meat imaginable -- and it's all you can eat.

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4:00
PM
Episode 402

Forget the traditional hamburger, these meals between with bun are truly unique. Get a taste of gourmet hotdogs and sausages made from almost anything you can imagine, sandwiches with the most unusually tasty combinations, biscuits stuffed with ooey goodness and that all-time favorite, the burger.

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4:30
PM
Episode 410

We're taking food back to its roots -- cooked by open flames but in new and inspiring ways. We discover the most unique dish to come out of the ashes, dive into Dungeness crab from a coal-stoked grill, savor skewers licked by flames and devour delights from a wood-burning oven.

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5:00
PM
Episode 313

Richard McCallister of Marksbury Farm Market invites Roger Mooking to his annual spring celebration in Lancaster, Ky. Richard and Roger season a flock of spring chickens and cook them in a contraption inspired by the grills in Uruguay. Roger contributes a dish to the party: corn on the cob seasoned with coconut oil and an exotic blend of spices. Richard's friend Jim Budros insists on preparing Strawberry Rhubarb Cobbler for dessert and transports his 2000 pound wood-burning oven straight from Ohio.

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5:30
PM
Episode 101

The fires glow bright in the Carolinas. Roger Mooking visits Skylight Inn, a family-run restaurant in North Carolina that's been serving whole hog-style barbecue for 65 years. In South Carolina, five friends create an extravagant two-day, meat-filled feast called "Bovinova, Barn Yard Burn." Six hundred hungry barbecue lovers come for the surf and turf paella, roasted chickens, roasted lamb, pigs and the main attraction, a whole roasted cow!

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6:00
PM
Episode 411

Roger Mooking visits Faith's Farm in Bonfield, Ill., for an awesome feast cooked on three different fiery contraptions. Roger helps three chefs orchestrate a festive Latin and Mexican-inspired meal. A whole lamb slowly roasts on an asado cross, boar steaks are grilled on a repurposed windmill, and pig skins are fried until puffy and crisp in a wood burning oven and stove, and then finished with a smoky Mexican chocolate glaze. It's a three-alarm fire for a three-star, farm-to-table spread.

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6:30
PM
Episode 412

Roger Mooking is grilling steaks and chickens in California, and smoking a bounty of seafood in Illinois. High heat for meat and low smoke for seafood. Roger begins in Orangevale, Calif., to meet restaurateur and caterer Steve Dougherty who specializes in Santa Maria-style barbecue. Roger and Steve season tri-tip steaks and chickens with Cajun spices, and then line them up on the racks of a giant portable grill. In Chicago, Roger visits Calumet Fisheries, an 80-year-old seafood smokehouse where he helps fish smoker Javier Magallanes load up salmon, trout, whitefish, sable and sturgeon, and smoke them to perfection.

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7:00
PM
Episode 511

Chef Roger Mooking is on the lookout for some truly unique rigs. In Colorado, Roger meets Josh Pollack, owner of Rosenberg's Bagels & Delicatessen in Denver, who created an eight-foot steel contraption that can cook up to 1,000 pounds of food. Roger then goes to 44 Farms in Cameron, Texas, where Jason Schimmels shows off their impressive barbecue trailer, but also introduces Roger to their unique 10-foot "tripod grills" where huge rib eye roasts are cooked in rotating metal cages.

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7:30
PM
Episode 512

In Buffalo Gap, Texas, Roger Mooking meets Tom Perini at his restaurant, Perini Ranch Steakhouse. Roger is put to work lighting up burn barrels for the metal pits, then dessert is baked in a coal-covered cast iron Dutch oven. At Pitchfork Fondue Western Cookout in Pinedale, Wyo., owner Matt David invites Roger to his outdoor kitchen where steaks are skewered onto pitchforks and deep-fried in giant cauldrons.

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8:00
PM
Episode 105F

Michael Symon starts in his hometown of Cleveland, where a place he went as a kid combines several classic sweets to make a one-of-a-kind dessert burger. Then, in Brooklyn, he meets a smoked meat lover who blends old school Jewish deli with traditional Canadian-style dirty fries. Lastly, a barbecue institution in Nashville is giving creamy mac and cheese a juicy pulled pork kick to the diners' delight.

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8:30
PM
Episode 202F

Scott Conant shows Michael Symon his favorite burger and brew bar in an out-of-the-way corner of New Orleans, and then in Kansas City, Kan., Michael learns how two brothers have stormed the classic barbecue scene with their award-winning smoked meat techniques. Finally, he dives into a lively joint in Austin where they match their artisanal sausages with brew-infused cocktails.

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9:00
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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9:30
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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10:00
PM
Episode 106F

Michael Symon digs into a spicy burger that uses four different types of peppers to fire up even the most adventurous eaters in Hell's Kitchen, New York City, before heading to Nashville, where he finds Southern comforts infused with Latin flavors in saucy and sweet chicken fried steaks and beer belly tacos. Michael also heads to Ohio where a former NFL star's top secret de-boning ribs process was inspired by his wife, who doesn't like getting messy.

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10:30
PM
Episode 203F

Cooking Channel's Haylie Duff joins Michael Symon at one of his most treasured New Orleans spots, where they use the city's Cajun flavors in new and unique ways in crunchy po' boys and spicy barbecue shrimp. Next, he heads to a husband- and wife-owned pizza place in Brooklyn where the chef whips up a burger so delicious, he put it on the menu and named it after his bride. Finally, in Kansas City, Mo., Michael meets a team that smokes some of the best burnt ends around!

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11:00
PM
Episode 1005

Join Alton Brown as he heads upstream in search of the world's most important ingredient: water. Where does it come from, how is it made safe to drink, and what does it take to get from the source to our kitchen sinks? Alton answers all, including what it means to be labeled "spring," "mineral," or "drinking" water.

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11:30
PM
Episode 1006

In his second exploration of the only ingredient pumped directly into our homes, Alton Brown looks at water from the inside out with the help of a friendly water molecule. Along the way, he explains how water is scrubbed clean before it reaches our homes.

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12:00
AM
Episode 105F

Michael Symon starts in his hometown of Cleveland, where a place he went as a kid combines several classic sweets to make a one-of-a-kind dessert burger. Then, in Brooklyn, he meets a smoked meat lover who blends old school Jewish deli with traditional Canadian-style dirty fries. Lastly, a barbecue institution in Nashville is giving creamy mac and cheese a juicy pulled pork kick to the diners' delight.

More About This Episode
12:30
AM
Episode 202F

Scott Conant shows Michael Symon his favorite burger and brew bar in an out-of-the-way corner of New Orleans, and then in Kansas City, Kan., Michael learns how two brothers have stormed the classic barbecue scene with their award-winning smoked meat techniques. Finally, he dives into a lively joint in Austin where they match their artisanal sausages with brew-infused cocktails.

More About This Episode
1:00
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
1:30
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
2:00
AM
Episode 106F

Michael Symon digs into a spicy burger that uses four different types of peppers to fire up even the most adventurous eaters in Hell's Kitchen, New York City, before heading to Nashville, where he finds Southern comforts infused with Latin flavors in saucy and sweet chicken fried steaks and beer belly tacos. Michael also heads to Ohio where a former NFL star's top secret de-boning ribs process was inspired by his wife, who doesn't like getting messy.

More About This Episode
2:30
AM
Episode 203F

Cooking Channel's Haylie Duff joins Michael Symon at one of his most treasured New Orleans spots, where they use the city's Cajun flavors in new and unique ways in crunchy po' boys and spicy barbecue shrimp. Next, he heads to a husband- and wife-owned pizza place in Brooklyn where the chef whips up a burger so delicious, he put it on the menu and named it after his bride. Finally, in Kansas City, Mo., Michael meets a team that smokes some of the best burnt ends around!

More About This Episode
3:00
AM
Episode 1005

Join Alton Brown as he heads upstream in search of the world's most important ingredient: water. Where does it come from, how is it made safe to drink, and what does it take to get from the source to our kitchen sinks? Alton answers all, including what it means to be labeled "spring," "mineral," or "drinking" water.

More About This Episode
3:30
AM
Episode 1006

In his second exploration of the only ingredient pumped directly into our homes, Alton Brown looks at water from the inside out with the help of a friendly water molecule. Along the way, he explains how water is scrubbed clean before it reaches our homes.

More About This Episode

Saturday, May 6

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