TV Schedule

Tuesday, Jul 18

7:00
AM
Episode 101F

In New York, Paul Hollywood discovers how doughnuts have been recreated with fresh, innovative flavors. He also meets Jim Lahey, an internet sensation for inventing a new, unbelievably simple way of baking bread at home.

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7:30
AM
Episode 102F

Paul Hollywood is excited to visit Paris for the first time, and sees the classic croissant and baguette baked in their origin city. He also turns the classic eclair into a "Choux Eiffel Tower" to create a stunning special occasion bake.

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8:00
AM
Episode 104F

Braving sub-zero temperatures, Paul Hollywood is in St. Petersburg, sampling layered Honey Cake and Vatrushka, a delicate curd tart. Yet it's the Russian pies, with intricate pastry patterns covering sweet and savory fillings, that steal his heart.

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8:30
AM
Episode 105F

Paul Hollywood is in Naples, Italy, the home of pizza! He also discovers the Neapolitan rum baba -- a light yeasted bun in rum syrup; and the multi-layered sfogliatelle -- filled with fruit and cream. Later he bakes a classic dark chocolate Caprese Cake.

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9:00
AM
Episode 106F

In Copenhagen, Denmark, Paul Hollywood meets Mette Blomsterberg, a local baker and celebrity. She teaches him how to make Kranskake, a tower of delicious almond cookies, that's easy to make, yet makes an impressive centerpiece.

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9:30
AM
Episode 107F

Paul Hollywood meets up with his friend, Omar Allibhoy, a Madrid, Spain, native who knows all the best places to eat in this capital city. At a bakery set up to supply the Spanish Royal Family, Paul finds traditional choux pastry treats filled with a sweet cream.

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10:00
AM
Episode 203F

Giada De Laurentiis recently went on a spa weekend with some girlfriends and came back inspired to recreate some of her favorite healthy meals giving them her unique Italian touches. She makes Whole-Wheat Spaghetti with Lemon, Basil and Salmon; Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach; and Artichoke and Tomato Panzanella.

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10:30
AM
Episode 617F

Giada De Laurentiis is inviting friends over for a late morning meal: they'll flip over her savory Mini Frittatas and will absolutely devour her sweet Hazelnut Cinnamon Rolls. But it's the Spiked Iced Cappuccino that'll really kick-start the day.

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11:00
AM
Episode 510F

Giada De Laurentiis has got a friend in town and she wants her to wake up to a delicious selection of Italian breakfast favorites. Giada prepares: Lemon and Basil Eggs Over Foccacia, Breakfast Pizza, Italian Breakfast Skewers and a Hot Chocolate Bar.

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11:30
AM
Episode 218F

Giada De Laurentiis shows you how to make lunchtime gatherings extra fun and delicious. On the menu: Tomato, Watermelon and Basil Skewers; Artichoke and Tuna Panini with Garbanzo Bean Spread; Farro with Coarse Pesto; and Chocolate Gelato Baguettes.

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12:00
PM
Episode 605

Chicago continues to draw hungry foodies from all corners of the country with their innovative restaurants. Publican Quality Meats sells farm-raised meats and housemade charcuterie from their butcher counter, but the real draw is the hearty, meat-filled sandwiches. Yusho creates a buzz with their creative Asian-inspired street food. Antique Taco in Wicker Park offers authentic Mexican tacos and classic American comforts foods with a Mexican twist. Familiar brunch dishes get a fine-dining makeover at the Trenchermen.

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12:30
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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1:00
PM
Episode 405

Chef Bobby Flay demonstrates how to prepare a jaw-dropping brunch without breaking a sweat. His quick and impressive recipes include Biscuit Sticky Buns, Asparagus and Cheese Popovers, Apricot and Raspberry Granola Gratin and Riesling Sangria With Mango and Nectarine. A brunch that's equal parts easy and amazing!

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1:30
PM
Episode 512

A busy weekend schedule doesn't prevent Chef Bobby Flay from enjoying the brunch experience -- even on-the-go! His take-anywhere dishes include Cinnamon Sugar French Toast Sticks with Maple Cream, a Pressed Egg Sandwich with Homemade Chorizo, Avocado and Queso and Granola Coated Frozen Bananas. It's brunch that's at your fingertips -- literally!

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2:00
PM
Episode 205

Bobby Flay creates a quick and delicious Brunch-on-the-Go menu that will have you cooking with ease. His Rolled Omelet Burritos are tasty and fun, as are his addictive Cheddar and Bacon Waffle Sandwiches. His Yogurt-Fruit Muffins with a Bran Crumb Topping are sure to inspire. And save room for a creamy, healthy smoothie as you're darting out the door, because his Blueberry-Pomegranate Yogurt-Honey Smoothie is out of this world!

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2:30
PM
Episode 509

Chef Bobby Flay gives tried-and-true brunch staples a modern makeover with simple techniques and everyday ingredients like Sally Lunn French Toast with Homemade Apple Butter and Salted Caramel Whipped Cream; a Rolled Omelet with Gruyere, Ham, Arugula and Torn Mustard Croutons; and a beautiful Sunrise Mimosa.

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3:00
PM
Episode 108

At Ned Ludd An American Craft Kitchen restaurant in Portland, Ore., chef Jason French loves to prepare food in his wood-fired oven and outdoor smoker so much that he doesn't even have a gas stove. Jason takes Roger Mooking to Big Table Farm in Gaston where his friends built a smoker out of a sea buoy. Chickens and pork belly are smoked for a sunset feast in the middle of the farm. In Iowa City, chef Kurt Friese hosts "Lambapalooza," whole lamb cooked on a rotisserie he built in his backyard. Lamb from a local farm is stuffed with aromatics and cooked throughout the day and potatoes harvested that morning are baked directly in the coals.

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3:30
PM
Episode 109

The best place to celebrate the foods of summer is The Place, located in Guilford, Conn. The kitchen for this roadside eatery is an outdoor grill, fueled by slabs of local wood. Brothers Vaughn and Gary Knowles take Roger Mooking to the lumberyard for wood and the docks for fresh-caught lobsters and clams for a breathtaking wood-fired New England seafood feast. In Olympia, Wash., the Nisqually Tribe teaches Roger two traditional ways of preparing seafood.

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4:00
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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4:30
PM
Episode 201

Roger Mooking's first visit to the 50th state promises big fires and big feasts. Right off of Nimitz Highway in Honolulu is family-run restaurant Koala Moa, famous for whole chickens roasted over fire. Roger and owner Chris Shimabukuro burn wood pallets and unopened bags of charcoal in a thirty-five foot rotisserie trailer and cook up over 100 seasoned chickens. At Ma'O Organic Farms in Wai-anae, Roger meets local chef Bob McGee who roasts half a cow over a custom-built metal grill.

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5:00
PM
Episode 202

Hawaii island Oahu is known as the "gathering place," and Roger Mooking is invited to two community gatherings abundant with local foods. On the east side of the island, local chef Mark "Gooch" Noguchi teaches Roger how to prepare a traditional Hawaiian imu. At the farmer's market located at Kapiolani Community College, Roger meets Scott Shibuya who smokes meats with guava and kiawe woods, in a smoker he built out of an Air Force cargo container, an airplane food cart and a computer fan.

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5:30
PM
Episode 203

Charleston, S.C., is one of America's top dining destinations, but for traditional whole hog barbecue and low-country oyster roasts, Roger Mooking leaves the city and heads into the country. In, Hemingway, Roger meets pit master Rodney Scott at Scott's Bar-B-Q, whose smoke-filled pit room can cook up to fourteen hogs. Then in fishing town McClellanville, Roger meets Oliver Thames who invented a unique oyster roaster, where local cluster oysters are piled over a metal sheet positioned over a firebox and blankets of wet burlap rest on top to help the oysters steam open.

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6:00
PM
Episode 204

Roger Mooking heads to Napa Valley, Calif., for two unique pig roasts. In St. Helena, chef John Fink is famous for his portable Cuban Pig roasts. Over a custom built oven, a whole pig is butterflied and seasoned with mojo and slow-roasted over wood coals. In Calistoga, Roger meets Todd Spanier to feast on a whole pig that's stuffed with truffles and trumpet mushrooms, then roasted over a rotisserie that his grandfather constructed in the 1970s.

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6:30
PM
Episode 205

Roger Mooking heads to Northern California for two spectacular wood-fired Mediterranean seafood feasts. In Napa Valley, the Steltzner family is famous for their wines and their towering outdoor oven called the Infiernillo. Roger helps encase whole fish, potatoes and onions in salt before they're baked in the enormous oven. In Tomales Bay, caterer Tom Meckfessel prepares a delicious surf-and-turf Spanish-inspired paella over a wood fire right on the water. Roger harvests local clams for the paella with John Finger, owner of Hog Island Oyster Farm.

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7:00
PM
Episode 604H

Roger meets a pit master with a PhD who cooks Carolina-style whole hog barbecue in Louisiana. Dr. Howard Conyers is an engineer for NASA by day, but a pit master at night, on weekends, and every moment in between. His family has been cooking whole hogs for generations and he is preserving a time-honored tradition, taking the pig out of the rig and right into the ground. Roger and Howard break out the heavy machinery and flex their muscles to dig out a pit, and build a raging fire in a towering burn barrel.

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7:30
PM
Episode 305

Texas is famous for American barbecue, but today Roger Mooking is making his way through the Lone Star state for live-fire Latin American cooking and to savor the flavors of smoked European-style sausages. Class is in session at the Culinary Institute of America in San Antonio and Roger gets a lesson in preparing Mexican-style short ribs cooked in the ground. Elgin is a town famous for their German-style sausages and Roger visits Meyer's and helps prepare thousands of twice smoked sausages.

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8:00
PM
Episode 306

Roger Mooking searches the Gulf States for tasty artisanal foods kissed with smoke and fire that deliver big flavors. In Austin, a family roasts coffee the old fashioned way -- small batches over a roaring fire. Roger savors a cup and also learns how they use coffee in Texas barbecue. Then it's off to LaPlace, La., for amazing Andouille sausages, smoked sausages and tasso. Roger tastes these Louisiana treats in some New Orleans classics.

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8:30
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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9:00
PM
Episode 608H

In his search for impressive fiery feasts, Roger Mooking finds two meaty marvels. In Palatine, IL, heavy metal couple Greg and Kristina Gaardbo run Rockin Rodizio, a catering company that specializes in Brazilian-style Barbecue that cooks hot and fast. They have three massive rotisseries that are loaded with snappy sausages, succulent pastrami pork ribs, tomahawk steaks, and even cinnamon rolls topped with whiskey icing. Next Roger heads to Brooklyn, where Pit Master Tyson Ho brings traditional North Carolina-style whole hog barbecue to the Big Apple. Tyson and Roger roast up a whole hog and serve it with two scrumptious waffles, one made with sweet potatoes and made entirely out of mac and cheese!

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9:30
PM
Episode 606H

Roger Mooking follows the smoke signals to two Texas restaurants. At Bin Tapas Bar in San Antonio, Roger and Chef Jason Dady cook a giant pan of paella flavored with Thai ingredients and cooked over a wood burning fire. In keeping with the Asian theme, Roger and Jason grill up chicken and eggplant marinated in lemongrass, ginger, Thai chilis and fresh herbs. Then Roger heads to Banger's Sausage House and Beer Garden in Austin, which has about 30 sausages on the menu and over 100 beers on tap. Locals crowd the beer garden when the restaurant does their monster feast, Smoke Out Saturday. Chef Ted Prater shows Roger how he roasts a Texas-sized goat in a Cajun microwave and makes vegetable skewers and antelope merguez sausages to complete the Mediterranean menu.

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10:00
PM
Episode 103

Brooklyn pitmaster Shannon Ambrosio is heading to the Gulf Coast of Mississippi to challenge local barbecue favorites, Murky Waters, to a Southern-style barbecue sandwich showdown! Shannon may be the king up north, but if he wants to reign triumphant against these Southern aficionados he'll need to find some inspiration from the local flavors. Will putting his Brooklyn spin on traditional Southern barbecue be enough to win over the judges, or will Murky Waters keep the title of best BBQ in town?

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10:30
PM
Episode 104

Brooklyn chef and barbecue expert, Shannon Ambrosio, is crossing Alabama state lines into Mobile for his next challenge, a BBQ chicken on the fly with a Southern sweet showdown! Owners Benny and Dara started Meat Boss just three years ago, but their barbecue and pulled pork is already legendary in these parts! Will Shannon's take on Southern barbecue be enough to make him the new boss in town and win over the judges? Let the battle of the meat boss begin!

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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.

More About This Episode
11:30
PM
Episode 1010

No foodstuff screams American pop culture as loudly as popcorn, but modern movie popcorn tastes more like butter-flavored packing material than actual corn. Alton Brown takes a trip to the past to uncover the origins of the tasty treat, reveals the best corn for the job, and leaves no kernel un-popped in his search for the perfect popper. With recipes for Perfect Popcorn, Savory Herb Popcorn and Slacker Jacks.

More About This Episode
12:00
AM
Episode 306

Roger Mooking searches the Gulf States for tasty artisanal foods kissed with smoke and fire that deliver big flavors. In Austin, a family roasts coffee the old fashioned way -- small batches over a roaring fire. Roger savors a cup and also learns how they use coffee in Texas barbecue. Then it's off to LaPlace, La., for amazing Andouille sausages, smoked sausages and tasso. Roger tastes these Louisiana treats in some New Orleans classics.

More About This Episode
12:30
AM
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.

More About This Episode
1:00
AM
Episode 608H

In his search for impressive fiery feasts, Roger Mooking finds two meaty marvels. In Palatine, IL, heavy metal couple Greg and Kristina Gaardbo run Rockin Rodizio, a catering company that specializes in Brazilian-style Barbecue that cooks hot and fast. They have three massive rotisseries that are loaded with snappy sausages, succulent pastrami pork ribs, tomahawk steaks, and even cinnamon rolls topped with whiskey icing. Next Roger heads to Brooklyn, where Pit Master Tyson Ho brings traditional North Carolina-style whole hog barbecue to the Big Apple. Tyson and Roger roast up a whole hog and serve it with two scrumptious waffles, one made with sweet potatoes and made entirely out of mac and cheese!

More About This Episode
1:30
AM
Episode 606H

Roger Mooking follows the smoke signals to two Texas restaurants. At Bin Tapas Bar in San Antonio, Roger and Chef Jason Dady cook a giant pan of paella flavored with Thai ingredients and cooked over a wood burning fire. In keeping with the Asian theme, Roger and Jason grill up chicken and eggplant marinated in lemongrass, ginger, Thai chilis and fresh herbs. Then Roger heads to Banger's Sausage House and Beer Garden in Austin, which has about 30 sausages on the menu and over 100 beers on tap. Locals crowd the beer garden when the restaurant does their monster feast, Smoke Out Saturday. Chef Ted Prater shows Roger how he roasts a Texas-sized goat in a Cajun microwave and makes vegetable skewers and antelope merguez sausages to complete the Mediterranean menu.

More About This Episode
2:00
AM
Episode 103

Brooklyn pitmaster Shannon Ambrosio is heading to the Gulf Coast of Mississippi to challenge local barbecue favorites, Murky Waters, to a Southern-style barbecue sandwich showdown! Shannon may be the king up north, but if he wants to reign triumphant against these Southern aficionados he'll need to find some inspiration from the local flavors. Will putting his Brooklyn spin on traditional Southern barbecue be enough to win over the judges, or will Murky Waters keep the title of best BBQ in town?

More About This Episode
2:30
AM
Episode 104

Brooklyn chef and barbecue expert, Shannon Ambrosio, is crossing Alabama state lines into Mobile for his next challenge, a BBQ chicken on the fly with a Southern sweet showdown! Owners Benny and Dara started Meat Boss just three years ago, but their barbecue and pulled pork is already legendary in these parts! Will Shannon's take on Southern barbecue be enough to make him the new boss in town and win over the judges? Let the battle of the meat boss begin!

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 1010

No foodstuff screams American pop culture as loudly as popcorn, but modern movie popcorn tastes more like butter-flavored packing material than actual corn. Alton Brown takes a trip to the past to uncover the origins of the tasty treat, reveals the best corn for the job, and leaves no kernel un-popped in his search for the perfect popper. With recipes for Perfect Popcorn, Savory Herb Popcorn and Slacker Jacks.

More About This Episode

Tuesday, Jul 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

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The Best Thing I Ever Ate

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So Much Pretty Food Here