TV Schedule

Thursday, May 18

7:00
AM
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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7:30
AM
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
AM
Episode 104

Ali Khan's Windy City expectations are as high as Chicago's Willis Tower, so his breakfast is a tower of fried chicken, biscuits, egg and bacon. For lunch, Ali dives into the city's unofficial sandwich, the Italian beef. He scores a killer chocolate almond croissant at a bakery with a child baker protege and brings down the house with a unique mac and cheese with a gourmet twist.

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8:30
AM
Episode 106

While Albuquerque is known for hatch green chile and New Mex cuisine, Ali Khan discovers a lot more behind the hype. He goes sweet on a vegan waffle that delivers like a decadent dessert, then makes tracks for one of the best green chile cheeseburgers in town. His afternoon gets a sugar and spice kick with a designer donut, and he brings it home with a New Mexican staple, carne adovada.

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9:00
AM
Episode 107

Ali heads south to Charleston and starts the day off right with creamy grits topped with all the morning classics. Then a crab cake sandwich that's the talk of the town, followed by seafood-stuffed hushpuppies and finally letting loose with a Carolina pulled pork dinner.

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9:30
AM
Episode 403

Emeril Lagasse is checking out some heavy-hitting restaurants in exciting Miami, starting with The Forge in Miami Beach. At this iconic restaurant that attracts A-list diners, Emeril and Executive Chef Christopher Lee sample signature dishes including Jamaican bacon and Alaskan king crab Oscar with forge rub. Next is Joe's Stone Crab, a century-old family run restaurant, where Executive Chef Andre Beinvenu prepares stone crabs with hash brown, seafood cioppino and other best-selling dishes for Emeril to try. His final stop is at Sugarcane in the design district. Executive Chef Timon Balloo shows Emeril some of the restaurant's "shared experience" dishes including scallop crudo with apple and black truffle, Korean Galbi beef short ribs, and bone marrow with veal cheek marmalade. To end his day in Miami, Emeril prepares Jerk Spiced Pork Tenderloin with Stewed Black Beans and Caramelized Sweet Potatoes.

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10:00
AM
Episode 102

On this journey of all things rolled, Unwrapped 2.0 shows you there's nothing you can't roll in La Chiquita's Tomato and Basil Tortilla. You'll also see how Stuckey's Pecan Log Roll evolved from a sweet treat sold from the trunk of a car into a roadside classic. Cacao Atlanta Chocolate rolls out a delectable chocolate "salami" and find out why the Tootsie Roll factory needs its own train.

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10:30
AM
Episode 103

Pucker up and rev up your sweet tooth as host Alfonso Ribeiro and Unwrapped 2.0 explore snacks with the tongue-tingling twist of sweet and sour! Watch Sechler's Pickles turn pickles into candy and see how Byrd Cookie Company makes key lime pie into a bite size cookie. We'll fill you in on what's new and different with the classic Lemonhead and why Affy Tapple gets an A+ for its Caramel Apple with Peanuts.

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11:00
AM
Episode 104

Some secret family recipes are just meant to be shared, like the secret behind Graeter's rich and creamy ice cream. Unwrapped 2.0 gets the lowdown on how Mrs. T's Pierogies turned a classic Polish dish into the American dream and why Geraldine's Aged Cheddar Cheese straws are so darned addictive. We've also got a made-from-scratch marshmallow you have to have at your next campfire.

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11:30
AM
Episode 105

Host Alfonso Ribeiro serves up a fantasy league of snacks for this episode of Unwrapped 2.0. Clear off the coffee table for Home Run Inn's Meat Lovers Pizza and the cheese and caramel popcorn mix from Garrett's in Chicago. Also on the lineup; find out how Jaxn's Twice Baked Cheddar Bacon Potato Stix and Rudolph Foods' barbecue pork rinds get their game on.

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12:00
PM
Episode 1811F

Stand by for some serious slurping 'cause host Marc Summers is scooping up oodles of noodles. We get the dough rolling with the America Pasta Company, a company that cranks out a million pounds of noodles a day! Next, Noodles & Co. serves it up piping hot to order and learn the different varieties of Chinese and Japanese noodles that go into Annie Chun's delicious noodle bowls. Then, pasta for dessert? Amish Naturals dishes out their favorite recipes and hold on to your noodle as we head to DelGrosso Amusement Park to sample their pasta sauce. Finally, S'Mac takes mac and cheese to the masses for some customized yum.

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12:30
PM
Episode 1812F

Grab a refreshing beverage 'cause today we're washing down a few salty snacks with host Marc Summers. First, we'll open up a bag of chips that will really make you pucker! See how Cape Cod flavors their famous Sea Salt and Vinegar chips. Next, we'll take a watery ride with the cukes that'll become Vlasic Snack'mms and roll on over to check out the pretzel-making process at Rold Gold. Then, Chef Paul Prudhomme shows us how to make "magic" in the kitchen with his seasoning salt and we'll see the amazing way Maine Sea Salt is made using the sun. Finally, Fisher Nuts shows us how they fuse two great flavors for their new line of snack mix.

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1:00
PM
Episode 1813F

Join host Marc Summers as we raise our glasses for a little toast to things that go "pop!" We'll head to the Popcorn Palace to get the scoop on their crunchy kernels and take a trip back in time to Galco's, a soda pop shop with lots of old-fashioned flavors. Then, remember Bomb Pops? We'll see how they make their new Tongue Splashers and find out from Korbel how they put the bubble in their bubbly. Also, Tootsie shares their chewrific secret behind Blow Pops and we'll learn how to fizz-ify anything, with the help of Fizzies!

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1:30
PM
Episode 1901F

On this episode of Unwrapped, it's summertime for host Marc Summers! First, find out how Blue Bunny puts Strawberry Shortcake on a stick. Next, we'll get the story on summer sausage at Wisconsin River Meats and then discover the secret of the stripes on a Tuscan Cantaloupe from Dulcinea Farms. Still hot? Try a Slurpee as we learn the surprising history of this super summer drink. Finally, we'll go to the source for some sweet sippin' at Sweet Leaf Tea.

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2:00
PM
Episode 1902F

It's picnic time! Join host Marc Summers as we pack our basket full of delicious treats. First, we're off to Reser's to find out how to create the perfect creamy potato salad. Then, we're going to the fields at Dulcinea Farms to discover how they grow their small seedless watermelons. Next, we'll visit Vienna Beef to see how they slice up their juicy deli meats. And relish some relish? We'll dive into the briny deep at Mount Olive to get the scoop on their relish. Finally, we'll learn how they make olive oil at McEvoy Ranch.

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2:30
PM
Episode 1903F

Join a barbecue with host Marc Summers as we slather on the sauce. First stop is Seattle to see how they treat their meat with Rub With Love. Next, we discover how Lay's makes their special barbeque-flavored chips. Then, what's a BBQ without coleslaw? We go to Dole to find out how slaw is sliced. Ever heard of white Bar-B-Q sauce? It's the specialty of the house at Big Bob's in Alabama. Next up: Reser's, for a side of Macaroni Salad. Finally, bring your bib to the Texas Roadhouse to see how they cook ribs low and slow.

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3:00
PM
Episode SP1

For Chef Aaron Sanchez, Mexican food is love. And tacos? Well, they're his favorite. In this one hour special, Chef Aaron is hosting the biggest and the best taco party ever! From Miami to L.A., Aaron is cranking up the mariachi and visiting the hottest tacos joints the United States has to offer. Along the way Aaron will be on the lookout for inspiration for his own recipes, and he might end up doing some cooking himself. After all, to Aaron, spreading the love means making tacos, not just eating them.

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4:00
PM
Episode SP2

On Top 20 Hot and Spicy Countdown, Aaron Sanchez is doing the impossible. From traditional Mexican cuisine to street vendor tacos to the hottest dishes of every variety, Aaron is taking his favorite restaurants, chefs and meals and compiling the ultimate list from his travels around the U.S. From top to bottom, the top 20 list is filled with surprises, as Aaron digs in to discover how each dish is made, and how delicious each restaurant truly is.

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5:00
PM
Episode 209

Aaron Sanchez tours Boston's booming Mexican food scene, first stopping at El Pelon, where Chef Jim Hoben cooks up his famous spicy salsa paired with a burrito containing fried plantains. Then, Aaron heads to The Rattlesnake Bar and Grill where Chef Brian Poe cooks up spicy Cubano tacos before heading over to The Painted Burro for chorizo breakfast tacos. To round out this East Coast taco trip, Aarón checks out Tremont 647 for their famous tequila scallop tacos created by chef Ymaris Matias.

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5:30
PM
Episode 201

Celebrity Chef Aaron Sanchez soaks up the sun, innovations and traditions of the Mile High taco scene in Denver. With his Tio Mario and cousin Javier as guides, Aaron crushes beer-braised Stella's Pork Carnitas taco topped with a rich gouda mash at Comida, the legendary Chile Relleno inside-a-Burrito at El Taco De Mexico, and a Native American treat featuring braised bison on Fry Bread at Tacobe. And for dinner with his relatives, it's the flavors of Southern Mexico when Adelita's Cocina and Cantina chef Silvia Ayala infuses the flavors of her home town of Michoacán into her Carne Asada tacos.

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6:00
PM
Episode 204

Chef Aaron Sanchez is in Las Vegas searching for the tastiest tacos Sin City has to offer. Las Vegas is a hub for exquisite crossover Mexican food and Aaron goes after some unique Korean and Hawaiian Mexican fusions from KoMex and Braddah's Island Style, before stopping off for some more traditional dishes from Los Antojos and El Dorado Cantina.

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6:30
PM
Episode 206

Since 2000, the city of Atlanta has seen an explosion in their Hispanic population, resulting in some amazing things happening in the food scene. Chef Aaron Sanchez's first stop is at The Original El Taco where he gets down on a fusion of Mexican and Southern cooking. From there, Aaron gets some wild boar at Bar Taco and chorizo at Alma Cocina, before he rounds out his trip at Taqueria Del Sol where Aaron makes tamales from scratch with Chef/owner Eddie Hernandez.

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7:00
PM
Episode 406

At the Wilson County Fair, nestled in Lebanon, Tenn., Noah Cappe bites into some classic Tennessee Hot Chicken, tastes authentic home cooking with Meme's Meatloaf Sammy, and samples a pair of sinfully sweet fusion treats: the Apple Pie Cheesecake and the Cotton Candy Cupcake. At the Pickaway County Fair in Circleville, Ohio, Noah huffs and puffs his way through the Three Little Pigs Melt, goes long with the Buffalo Chicken Stromboli and gets hog-wild for the Big PLT.

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7:30
PM
Episode 305

Noah Cappe takes a bite out of the Great New York State Fair where The Defibrillator gets his heart pumping. Then he tries on two local favorites -- the piquant Buffalo Chicken Mac and Cheese and the Crispy Clamwich. For dessert, he wolfs down PB&J Ice Cream. Then it's off to Columbia for the South Carolina State Fair, where the floods don't stop Noah from sinking his teeth into The Super Stick and a Monster Meatball Sub, before The King's Corn Dog gets Noah all shook up.

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8:00
PM
Episode 306

Noah Cappe kicks things off at the Big E in West Springfield, Mass., where he "meats up" with a deconstructed Turducken Sandwich and the award-winning Country Fried Shepherd's Pie. He ends the day on a sweet note with two desserts: Deep Fried Fruit Punch and The Big E-clair. Then, at the Gwinnett County Fair in Georgia, meat is on the menu for every course as Noah chows down on a Sunday Dinner Sundae and the Funnel Fried Bacon for dessert.

8:30
PM
Episode 307

Noah Cappe's first stop is at the North Florida Fair in Tallahassee, where he feels the burn with Dead Heat Tacos. He then takes on the Bacon Blast, the two and a half-foot Belly Buster Philly Cheesesteak and Reverend Larry's Oxtail. Next, he heads over the border to the Erin Fall Fair in Ontario, Canada, where he meets up with the original apple dumpling gang for their Ag Ladies Apple Dumplings, goes hog wild for Pork Belly Sliders and carries a torch for Crackle Lanterns.

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9:00
PM
Episode 412

Noah Cappe knows Dela-where to find amazing fresh seafood, the Delaware State Fair in Harrington! He starts with the Shrimp Dog, then feels some soul with the Crabtastic Po' Boy. He also samples a local Delaware classic with the Apple Scrapple Burger before feeding his sweet tooth with a beer-battered Deep Fried Key Lime Pie. From there, Noah heads to the Arizona State Fair in Phoenix for the Chili Pie Burger, a Deep Fried Tamale, and a massive desert dessert: the Cinnamonster.

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9:30
PM
Episode 409

Noah Cappe's first stop is The Big Butler Fair in Butler, Penn., where he dines on a Euro-fusion Greek Pizza, a Crabby Patty burger and a Deep Fried Chili Dog, before finally tasting a Fluffernutter Elephant Ear pasty. Then, at the Mississippi State Fair in Jackson, Miss., he tucks into a Beer-Battered Burger, Porkchos and a Mississippi Mud Fry.

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10:00
PM
Episode 106

In the seaside community of Channel Islands, California, chefs Hugo Miranda and Ben Diaz take on Penny Davidi and Michele Ragussis for the $5,000 prize. For the Flavor of the Market challenge, teams must transform a Strawberry Festival favorite, strawberry shortcake or strawberry funnel cake, creating an entirely new dish that will surprise and delight third-generation strawberry farmer Jason Tamai. In Feed the Market, the chefs must create original dishes highlighting seafood they buy right off the dock.

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10:30
PM
Episode 107

We're in Torrance, CA, where chefs Cory Rapp and Patrick Ruiz square off against chefs Khristianne Uy and Charleene Caabay for the $5,000 prize. In the Flavor of the Market challenge, the teams transform beef or spinach and kale empanadas, creating an entirely new dish that appeals to empanada baker Paulina Campos Guzman. Then, they Feed the Market with original dishes using either fresh or roasted corn.

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11:00
PM
Episode 1413

Join host Alton Brown as he delves into three classic meringue-based desserts: Baked Alaska, Pavlova and Oeufs a la Neige.

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11:30
PM
Episode 1G15UH

Alton Brown goes undercover for an in depth look at Lemon Meringue Pie. He also uncovers sweet, but tart, recipes for this citrus pie's filling and Crust.

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12:00
AM
Episode 306

Noah Cappe kicks things off at the Big E in West Springfield, Mass., where he "meats up" with a deconstructed Turducken Sandwich and the award-winning Country Fried Shepherd's Pie. He ends the day on a sweet note with two desserts: Deep Fried Fruit Punch and The Big E-clair. Then, at the Gwinnett County Fair in Georgia, meat is on the menu for every course as Noah chows down on a Sunday Dinner Sundae and the Funnel Fried Bacon for dessert.

12:30
AM
Episode 307

Noah Cappe's first stop is at the North Florida Fair in Tallahassee, where he feels the burn with Dead Heat Tacos. He then takes on the Bacon Blast, the two and a half-foot Belly Buster Philly Cheesesteak and Reverend Larry's Oxtail. Next, he heads over the border to the Erin Fall Fair in Ontario, Canada, where he meets up with the original apple dumpling gang for their Ag Ladies Apple Dumplings, goes hog wild for Pork Belly Sliders and carries a torch for Crackle Lanterns.

More About This Episode
1:00
AM
Episode 412

Noah Cappe knows Dela-where to find amazing fresh seafood, the Delaware State Fair in Harrington! He starts with the Shrimp Dog, then feels some soul with the Crabtastic Po' Boy. He also samples a local Delaware classic with the Apple Scrapple Burger before feeding his sweet tooth with a beer-battered Deep Fried Key Lime Pie. From there, Noah heads to the Arizona State Fair in Phoenix for the Chili Pie Burger, a Deep Fried Tamale, and a massive desert dessert: the Cinnamonster.

More About This Episode
1:30
AM
Episode 409

Noah Cappe's first stop is The Big Butler Fair in Butler, Penn., where he dines on a Euro-fusion Greek Pizza, a Crabby Patty burger and a Deep Fried Chili Dog, before finally tasting a Fluffernutter Elephant Ear pasty. Then, at the Mississippi State Fair in Jackson, Miss., he tucks into a Beer-Battered Burger, Porkchos and a Mississippi Mud Fry.

More About This Episode
2:00
AM
Episode 106

In the seaside community of Channel Islands, California, chefs Hugo Miranda and Ben Diaz take on Penny Davidi and Michele Ragussis for the $5,000 prize. For the Flavor of the Market challenge, teams must transform a Strawberry Festival favorite, strawberry shortcake or strawberry funnel cake, creating an entirely new dish that will surprise and delight third-generation strawberry farmer Jason Tamai. In Feed the Market, the chefs must create original dishes highlighting seafood they buy right off the dock.

More About This Episode
2:30
AM
Episode 107

We're in Torrance, CA, where chefs Cory Rapp and Patrick Ruiz square off against chefs Khristianne Uy and Charleene Caabay for the $5,000 prize. In the Flavor of the Market challenge, the teams transform beef or spinach and kale empanadas, creating an entirely new dish that appeals to empanada baker Paulina Campos Guzman. Then, they Feed the Market with original dishes using either fresh or roasted corn.

More About This Episode
3:00
AM
Episode 1413

Join host Alton Brown as he delves into three classic meringue-based desserts: Baked Alaska, Pavlova and Oeufs a la Neige.

More About This Episode
3:30
AM
Episode 1G15UH

Alton Brown goes undercover for an in depth look at Lemon Meringue Pie. He also uncovers sweet, but tart, recipes for this citrus pie's filling and Crust.

More About This Episode

Thursday, May 18

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