TV Schedule

Saturday, Jul 22

7:00
AM
Episode 212

Tia Mowry's not even getting out of her pajamas to cook today -- she's having friends over for some girl time and an old fashioned sleepover. For her pajama party, Tia is preparing Herbs de Provence Popcorn, Roasted Sweet Potato Wedges and her tasty Chicken Parm Sticks. At the end of the night, the ladies try to get Tia twerking!

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7:30
AM
Episode 209

Tia Mowry starts her day at one of her favorite neighborhood pizza places, where she orders up two amazing pizzas. She can't resist heading back to the kitchen to say hello to the chef and steal some tips on making her own pizza. She decides to make her own healthier version with a Cauliflower Crust and pairs it with a Beet Salad and Sesame Carrots, and to drink, a Red Wine Sangria.

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8:00
AM
Episode 208

Tia Mowry's treating herself to a day of decadence and is indulging in some of her favorite foods. She starts her day with a stop to a popular doughnut shop before heading home to make her own Salted Caramel Swirl Ice Cream with Spiced Pecans. She also makes her favorite Fried Chicken with Bacon Waffles and a Grilled Watermelon Salad.

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8:30
AM
Episode 206

Tia Mowry's husband, Cory, has a lot of single actor friends who rarely get to enjoy a home-cooked meal. Tia's invited them over for a cookout by the pool and she's putting Cory in charge of the grill. On her menu are Jalapeno Poppers, Lamb Burgers, Zucchini Fries and a Strawberry Milkshake.

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9:00
AM
Episode 106

Today Tia Mowry is spending some time with her dad, Tim. They grill and reminisce about their time living in Hawaii and barbecuing. Dad helps her recreate one of their favorite barbecue recipes and Tia stops by an Asian Market to pick up their favorite side dish, Kimchi. Including: Dad's Juicy Short Ribs, Orange-Scented Rice, and Grilled Shrimp Salad

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9:30
AM
Episode 207

It's Tia Mowry's son Cree's fifth birthday and she's invited some of his friends over for a party. She's making a kid and adult-friendly menu with Mini Mac and Cheese Muffins, a Grilled Corn Salad, Roasted Broccoli and for dessert, Whoopie Pies.

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10:00
AM
Episode 1B09UH

Alton Brown shops, shucks and shares the history and methods of the summer fave -- corn. He highlights the sweetness of corn with Better Than Grannie's Creamed Corn, Creamed Corn Cornbread and Plain Brown Popper.

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10:30
AM
Episode 1F02UH

Alton Brown's getting down to the heart of artichokes. Pick up tips on storing, prepping, cooking and eating this giant flower bud, as well as how to make your own Herb Oil to marinate them in. Plus recipes for Broiled Chokes and Artichoke Pasta Salad.

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11:00
AM
Episode 1B05UH

Cooking with sugar isn't difficult but Alton Brown thinks that chefs make it seem hard so that you're really impressed with restaurant dessert. Well, "Good Eats" is out to show how easy and delicious sugar is -- and can be -- with Banana Splitsville and Burned Peach Ice Cream.

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11:30
AM
Episode 1E01UH

Host Alton Brown is working as a consultant on a low budget sci-fi movie. His job: make spooky, gooey gelatin molds. Since gelatin is one of the most powerful tools on the pantry planet, Alton's happy to comply, but he insists on making his Panna Cotta Brain with Cranberry Glaze, Cinnamon Cherry Heart, Spooky Edible Eyes and Sparkling Gingered Face taste real good.

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12:00
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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12:30
PM
Episode 408

Like a moth to a flame, nothing grabs Roger Mooking's attention like a raging wood-burning fire. Roger heads to Bigmista's Barbecue & Sammich Shop in Long Beach, Calif., where Neil and Phyllis Strawder spread their smoked meat love. Roger and Neil load up the smoker with beef briskets and pork butts, then back in the kitchen, Roger and Phyllis roll up their sleeves and build unique barbecue sandwiches. In Door County, Wis., Roger is bowled over by the area's legendary fish boil. At the Old Post Office Restaurant, boil master Jeremy Klaubauf cooks local white fish, potatoes and onions in a cauldron by engulfing it in flames.

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1:00
PM
Episode 409

California's wine country is the perfect place for an outdoor cookout and Roger Mooking has been invited to two parties there. Executive winemaker Neil Collins of the Tablas Creek Vineyard in Paso Robles designed a contraption that can cook a whole pig over a wood burning fire for an annual party held for members of their wine club. The town of Healdsburg is famous for their wineries, their olive oils and a historic landmark called the Dry Creek General Store. In the summer months, they load up the grill and prepare amazing feasts. Roger helps Chef Gia Passalacqua fill an eight-foot grill with Dungeness crabs that have been rubbed with a chili pepper sauce, and legs of lambs that have been rubbed with a Mediterranean spice paste.

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1:30
PM
Episode 410

Roger Mooking attends the 100-year anniversary of the St. Mary Magdalene Church Picnic in Owensboro, Ky., where several thousand pounds of meat will cook over 100 feet of fire and smoke. Roger helps volunteers load and light three massive barbecue pits with wood planks, pallets and straw, then it's all hands on deck to prep, cook, flip and mop sauce for mutton, pork butts and chickens. Thousands attend this annual fundraiser, which even has a drive-through for folks who prefer to take their 'cue to go!

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2:00
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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2:30
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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3:00
PM
Episode 203

Brooklyn pitmaster Shannon Ambrosio heads to the bustling city of Tulsa, OK. to challenge chef Adam Myers of Burn Co. to an old-fashioned barbecue battle! Since Tulsa is known for their "Oklahoma Tenderloin"-or smoked bologna, a staple in every kids school lunch-- this is going to be a schoolyard lunch bag brawl! Shannon's going to have to get some inspiration from the local flavors if he wants Burn Co. to be feeling the burn.

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3:30
PM
Episode 207

Brooklyn pitmaster, Shannon Ambrosio is heading to Phoenix to challenge local favorites Pork on a Fork BBQ to a serious smokin' sausage showdown! If Shannon wants to smoke the competition in this battle, he'll have to find some inspiration from the local flavors.

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4:00
PM
Episode 201

Brooklyn pitmaster Shannon Ambrosio is heading to Memphis to challenge local barbecue favorite, Jessie B's, to a Southern-style barbecue showdown! Since Jessie and Shannon both have boxing backgrounds, this brawl is going to be all about a boxing staple, steak and eggs. Shannon may be the barbecue king up north, but he's going to need to find some inspiration from the local flavors to reign triumphant.

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4:30
PM
Episode 202

Brooklyn pitmaster Shannon Ambrosio is crossing Arkansas state lines into Little Rock for his next barbecue challenge, pig on a stick. When the locals want great barbecue, they head straight to Southern Gourmasian. If Shannon wants to stick it to his competitors, he'll have to find some inspiration from the local flavors.

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5:00
PM
Episode 105

Beach life brings up visions of tasty food, great cocktails and relaxing fun times, and Katie Lee is getting a taste of the amazing bar bites brewing along the beaches of the world. She goes to Mexico for sopes, St. Barts for delicious chicken skewers with a hit of rum, crab hush puppies on Georgia's Golden Isles and coconut arepas in Puerto Rico.

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5:30
PM
Episode 102

For Katie Lee, one of the most exciting parts of traveling beaches worldwide is finding regional specialties along the way. Katie uncovers some of the best hometown favorites around, including the famous burger from Le Tub Saloon in Hollywood, Fla., lamb and a pineapple cocktail in Mexico, conch fritters and a key lime pie pop in Key West, Fla., and snapper and Carribean squash in St. Bart's.

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6:00
PM
Episode 103

Katie Lee is hitting the beaches for tried-and-true family dishes. From mahi-mahi tacos and huevos rancheros in Mexico to a Cuban-influenced ice cream shop in Miami with friend Amanda Freitag and a classic Caribbean chicken dish in St. Barts, Katie learns the origins of some delicious dishes as well as the heart and soul behind them.

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6:30
PM
Episode 104

Katie Lee searches high and low tide to find new and inventive ways that meals are prepared around the world. Chefs show Katie how to bring local flair to fan-favorite dishes like a snapper Reuben on the Florida coast, juicy shrimp in the Florida Keys, Puerto-Rican takes on nachos and barbecue, and a Caramel Sea Salt Panini gives the classic ice cream sandwich a run for its money in The Golden Isles of Georgia. Plus, Bobby Flay introduces Katie to the best Cuban Sandwiches in Miami.

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7:00
PM
Episode 106

Katie Lee is finding authentic beach cuisine that stays true to its local origins. She hits up a Georgia beach barbecue for pulled pork sandwiches, samples ceviche and a tropical fruit gazpacho in St. Barts, heads to Mexico for chile rellenos, before one last stop for crab turnovers in Puerto Rico.

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7:30
PM
Episode 107

Katie Lee uncovers unique and diverse head turners in her travels, including a pernil spring roll in Puerto Rico, tempura grouper in Georgia's Golden Isles, Southern-style ribs in Mexico and shrimp ceviche made with beer in Miami.

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8:00
PM
Episode 201

Join Katie Lee on her mission to find the best golden-fried goodness the beach has to offer! First up, South Carolina for local fish, shrimp and crab cakes that are battered and crisped for the perfect Fried Seafood Platter. Next, Katie finds a twist on a Southern staple with Chicken Fried Wagyu in Alabama. Katie carves her way through a Chicken Chimichanga in Arizona. In Hawaii, Katie mans the wok to create an amazing whole fried fish. In Florida, Katie finds a heavenly A Frita de Desavuna- a fried egg and deepfried avocado, open-faced sandwich. Katie can't leave the Sunshine State without dessert and that means fried Cheesecake!

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8:30
PM
Episode 204

Nothing goes better with beachin' than a little grillin' and que'in'!The dishes are diverse but they all boast that amazing flavor and char that fire brings to the table. In Arizona, Katie Lee joins a local chef to grill up a striper. In Florida, Katie finds Grilled Mango Jerk Chicken. Then she heads to San Diego for the best Grilled Fish Tacos. On the 'Que'd end, Katie goes to Charleston for Burnt Ends before heading down to Alabama for the Nasty G pork and chicken sandwich. Finally, Katie's quest for the best takes her to Maui for Kalua Pork, Hawaiian barbeque cooked low and slow in an imu, a traditional underground oven!

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9:00
PM
Episode 203

There's nothing like breakfast by the water to get any beachgoer's day started. Katie Lee finds the best coffee and papaya bowl Oahu's North Shore has to offer. While in Honolulu, Katie teams up with friend and acclaimed chef, Lee Anne Wong for her Koco Moco, a modern version of the classic Hawaiian breakfast, Loco Moco. Did someone say hash? Katie introduces viewers to Gulfport, Florida and to the best-selling Corn Beef Hash. On the menu in Charleston is a Country Ham Biscuit. Leave it to San Diego to liven things up with a batch of Dirty Chai Pancakes. And of course, no breakfast hunt is complete without a plate of Shrimp & Grits. It's no wonder breakfast is the most important meal of the day!

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9:30
PM
Episode 202

What's better than delicious beach food? Delicious food stuffed into more delicious food! Katie Lee shares the most stuffed, packed full, brimming to the rim dishes because the more, the merrier! In Florida, Katie finds amazing Empanadas and Brisket-Stuffed Jalapeno Poppers. Next, Katie delights in some Southern cuisine with a Creole Stuffed Tater in Alabama and Southern Stuffed Salmon in Myrtle Beach. Katie features the ancient Hawaiian dish Lau Lau, pork and fish stuffed in to taro leaves. But the most stuffed of the stuffed? Arizona's very own 5-pound, 2-foot burrito!

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10:00
PM
Episode 205

Katie Lee's ready to crank it up a notch and that means it's time to bring the heat! Katie scours the beach searching for the spiciest dishes and isn't disappointed in San Diego where her heat index is tested after trying thirty-seven different levels of hot wings and a Spicy Grilled Rib Eye. Next, Katie has Chef Kardea Brown take her to a Cajun hot spot in Charleston to learn about the Gullah-inspired blackened trout called The Islander. Katie digs into a staple of Hawaii, the Spicy Poke Bowl. In Gulf Shores, Ala. Katie quenches her thirst with a Loaded Bloody Mary. And what's breakfast without a kick to it? In Arizona, Katie savors a bit of the Southwest with Sweet Daddy Hotcakes. Because there's nothing hotter than a spicy beach bite!

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10:30
PM
Episode 206

Two of Katie Lee's favorite things are coming together, the beach and Sweets, and she is ready to share the best of the best! Decadent donuts in Arizona and Sticky Buns in South Carolina represent the best of pastries. California is representing with the Cococarma, a coconut, caramel, ice cream skillet cookie. Katie delivers the two hottest sweets in Hawaii with a classic Shave Ice on the North Shore of Oahu and a beachside Flourless Chocolate Cake in Maui. A decadent, rich cake with Maui Vanilla Creme Anglaise and Kona Espresso Ice Cream is definitely worth the trip for a Hawaiian-tinged, gooey dessert. In Florida, nachos get amped up and become Dessert Nachos.

More About This Episode
11:00
PM
Episode 208

Katie Lee is toasting the gooey-est of dairy delights. Katie teams up with her Kitchen Co-Host, Marcela Valladolid for tacos in San Diego. But there are no tortillas here, just cheese curds! San Diego also brings Chorizo Fundido - an epic, spicy waterfront treat. How does one liven up a cheesy Au Gratin? Well, when on the Alabama shores of the Gulf of Mexico, Katie adds gorgeous local shrimp! Florida doubles down with Mac & Cheese Grilled Cheese, while Arizona serves up seriously stuffed mushrooms! But Katie find one of the most creative uses of this versatile ingredient in Hawaii, Goat Cheese Truffles!

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11:30
PM
Episode 207

Life is too short for food to be boring, which is why Katie Lee is on the hunt for dishes and restaurants that are off the beaten path. Katie's in the know on Sullivan's Island, S.C where she is introduced to the Peanut Butter and Jelly Burger. In Myrtle Beach, S.C Katie is treated to the unexpected at a sushi restaurant when she tries the Fried Chicken Sushi Roll. Wanting to step further outside of the box, Katie strikes gold in Hawaii with the Mac & Cheese Pancakes and Pho-Strami, a Vietnamese spin on the East Coast classic deli sandwich. Katie flips over the Lobster Egg Roll in Florida, and the Crab "BLTA" in California.

More About This Episode
12:00
AM
Episode 201

Join Katie Lee on her mission to find the best golden-fried goodness the beach has to offer! First up, South Carolina for local fish, shrimp and crab cakes that are battered and crisped for the perfect Fried Seafood Platter. Next, Katie finds a twist on a Southern staple with Chicken Fried Wagyu in Alabama. Katie carves her way through a Chicken Chimichanga in Arizona. In Hawaii, Katie mans the wok to create an amazing whole fried fish. In Florida, Katie finds a heavenly A Frita de Desavuna- a fried egg and deepfried avocado, open-faced sandwich. Katie can't leave the Sunshine State without dessert and that means fried Cheesecake!

More About This Episode
12:30
AM
Episode 204

Nothing goes better with beachin' than a little grillin' and que'in'!The dishes are diverse but they all boast that amazing flavor and char that fire brings to the table. In Arizona, Katie Lee joins a local chef to grill up a striper. In Florida, Katie finds Grilled Mango Jerk Chicken. Then she heads to San Diego for the best Grilled Fish Tacos. On the 'Que'd end, Katie goes to Charleston for Burnt Ends before heading down to Alabama for the Nasty G pork and chicken sandwich. Finally, Katie's quest for the best takes her to Maui for Kalua Pork, Hawaiian barbeque cooked low and slow in an imu, a traditional underground oven!

More About This Episode
1:00
AM
Episode 203

There's nothing like breakfast by the water to get any beachgoer's day started. Katie Lee finds the best coffee and papaya bowl Oahu's North Shore has to offer. While in Honolulu, Katie teams up with friend and acclaimed chef, Lee Anne Wong for her Koco Moco, a modern version of the classic Hawaiian breakfast, Loco Moco. Did someone say hash? Katie introduces viewers to Gulfport, Florida and to the best-selling Corn Beef Hash. On the menu in Charleston is a Country Ham Biscuit. Leave it to San Diego to liven things up with a batch of Dirty Chai Pancakes. And of course, no breakfast hunt is complete without a plate of Shrimp & Grits. It's no wonder breakfast is the most important meal of the day!

More About This Episode
1:30
AM
Episode 202

What's better than delicious beach food? Delicious food stuffed into more delicious food! Katie Lee shares the most stuffed, packed full, brimming to the rim dishes because the more, the merrier! In Florida, Katie finds amazing Empanadas and Brisket-Stuffed Jalapeno Poppers. Next, Katie delights in some Southern cuisine with a Creole Stuffed Tater in Alabama and Southern Stuffed Salmon in Myrtle Beach. Katie features the ancient Hawaiian dish Lau Lau, pork and fish stuffed in to taro leaves. But the most stuffed of the stuffed? Arizona's very own 5-pound, 2-foot burrito!

More About This Episode
2:00
AM
Episode 205

Katie Lee's ready to crank it up a notch and that means it's time to bring the heat! Katie scours the beach searching for the spiciest dishes and isn't disappointed in San Diego where her heat index is tested after trying thirty-seven different levels of hot wings and a Spicy Grilled Rib Eye. Next, Katie has Chef Kardea Brown take her to a Cajun hot spot in Charleston to learn about the Gullah-inspired blackened trout called The Islander. Katie digs into a staple of Hawaii, the Spicy Poke Bowl. In Gulf Shores, Ala. Katie quenches her thirst with a Loaded Bloody Mary. And what's breakfast without a kick to it? In Arizona, Katie savors a bit of the Southwest with Sweet Daddy Hotcakes. Because there's nothing hotter than a spicy beach bite!

More About This Episode
2:30
AM
Episode 206

Two of Katie Lee's favorite things are coming together, the beach and Sweets, and she is ready to share the best of the best! Decadent donuts in Arizona and Sticky Buns in South Carolina represent the best of pastries. California is representing with the Cococarma, a coconut, caramel, ice cream skillet cookie. Katie delivers the two hottest sweets in Hawaii with a classic Shave Ice on the North Shore of Oahu and a beachside Flourless Chocolate Cake in Maui. A decadent, rich cake with Maui Vanilla Creme Anglaise and Kona Espresso Ice Cream is definitely worth the trip for a Hawaiian-tinged, gooey dessert. In Florida, nachos get amped up and become Dessert Nachos.

More About This Episode
3:00
AM
Episode 208

Katie Lee is toasting the gooey-est of dairy delights. Katie teams up with her Kitchen Co-Host, Marcela Valladolid for tacos in San Diego. But there are no tortillas here, just cheese curds! San Diego also brings Chorizo Fundido - an epic, spicy waterfront treat. How does one liven up a cheesy Au Gratin? Well, when on the Alabama shores of the Gulf of Mexico, Katie adds gorgeous local shrimp! Florida doubles down with Mac & Cheese Grilled Cheese, while Arizona serves up seriously stuffed mushrooms! But Katie find one of the most creative uses of this versatile ingredient in Hawaii, Goat Cheese Truffles!

More About This Episode
3:30
AM
Episode 207

Life is too short for food to be boring, which is why Katie Lee is on the hunt for dishes and restaurants that are off the beaten path. Katie's in the know on Sullivan's Island, S.C where she is introduced to the Peanut Butter and Jelly Burger. In Myrtle Beach, S.C Katie is treated to the unexpected at a sushi restaurant when she tries the Fried Chicken Sushi Roll. Wanting to step further outside of the box, Katie strikes gold in Hawaii with the Mac & Cheese Pancakes and Pho-Strami, a Vietnamese spin on the East Coast classic deli sandwich. Katie flips over the Lobster Egg Roll in Florida, and the Crab "BLTA" in California.

More About This Episode

Saturday, Jul 22

On TV

Eat St.

9am | 8c

Eat St.

9:30am | 8:30c

Eat St.

10am | 9c

Eat St.

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

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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9:30pm | 8:30c

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11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c
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