TV Schedule

Thursday, Aug 3

7:00
AM
Episode 209

Fran and Sal are in the Bay Area to celebrate the second anniversary of the Berkeley, Calif., location of Artichoke Basille's. To reward the staff for all of their hard work, they are surprising them with an anniversary party on a beautiful vineyard in Napa. While in San Francisco, the guys check out Goat Hill Pizza, a favorite in town for 40 years. On their way out to Napa, the guys come across The Choke Coach, a food truck that serves nothing but artichoke-based dishes. The guys finally make it to Charter Oak Winery in Napa and meet their hosts Robert and Layla Fanucci. In the end, everyone arrives, the guys make a toast to Artichoke Berkeley, and food and drink flow as the sun sets in Napa.

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7:30
AM
Episode 101

Fran Garcia may be a pizza man, but he has always been an actor at heart. So, he heads to L.A. to see if he has what it takes to hang amongst the Brads and Leonardos. Of course, he takes his cousin, best friend, and "agent" Sal Basille along, and no trip with these two would be complete without finding the best food stops the city has to offer. First up, Fran and Sal hit up Guisados in East Los Angeles for tacos filled with homemade braises wrapped in fresh corn tortillas. Next, they visit their friend, film exec, and now bakery owner Lisa at Cake Monkey to thank her for arranging the audition for Fran, and to taste her sinfully sweet treats. Finally, to celebrate a successful trip, the boys head to the famous food trucks of Abbot Kinney to grab a slice at the Urban Oven. Just two New York pizza guys in the glitz and glamour of L.A. looking for fame, fortune, and, of course, great food.

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8:00
AM
Episode 102

Vegas, baby! But not the one you're thinking of. No, this Vegas is slap dab in the heart of New Mexico, a quaint little town with deep roots in Old Western lore, and being just two hours north of Roswell, it's at the tip of "Alien Alley," a place with more UFO sightings than anywhere else in the world. Why are Fran and Sal, two Staten Island pizza guys, in this remote location in the middle of the desert looking for ETs? Sal has been obsessed with UFOs and all things extraterrestrial since he was a kid, and he desperately wants to make "contact." Fran, on the other hand, would rather be making contact with hundred dollar bills on the "real" Vegas strip. But, on this trip, one thing they can agree on is that there are some good eats in New Mexico. First, the boys grab breakfast at a place called Charlie's Spic & Span Bakery & Cafe where they learn the secret of New Mexican cooking, red and green chiles. Next, they set up camp in the desert and look for UFOs while they make a Grilled Pizza and their version of Pork and Beans under the stars. Finally, they reach Roswell, N.M., and discover Chef Toddzilla and his out of this world Zilla Burger and Cheescake Bombs.

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8:30
AM
Episode 204

Francis Garcia and Sal Basille set off to Key West, Fla., on a search for buried riches at the bottom of the sea, and food treasures on land. At Roostica, they discover wood-fired pizza with an incomparable island flair, before heading to Firefly for a unique spin on Key Lime pie. After hitting the high seas in search of booty, Fran and Sal head to the Half Shell Raw Bar where they dive into some fresh Lionfish and conch fritters while sipping on some shipwreck rum.

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9:00
AM
Episode 105

New York pizza cousins Fran Garcia and Sal Basille are in Cleveland. Fran is on the prowl for a new Cadillac, and during the test drive they find the best food and the most amazing music in the Home of Rock and Roll! They're heading to the West Side Market to make pizza bagels at Frickaccio's Pizza Market, perfect any time of day. Then it's over to Sokolowski's University Inn, one of the oldest restaurants in Cleveland, to learn how they make their famous stuffed cabbage and Salisbury steak. Finally, they head over to the Velvet Tango Room for cocktails, the best bananas foster and to make a sweet deal on a new Caddy.

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9:30
AM
Episode 104

New York pizza guys Fran Garcia and Sal Basille are in The Windy City armed with fork, knife and napkins and on a mission to discover the secrets of Chicago-style deep dish pizza. Their goal is to settle the age old debate: Is Chicago deep dish even pizza at all? First, they head to Lou Malnati's Pizzeria, the arguable birthplace of deep dish, to make the Chicago classic stuffed with sausage on a butter crust. Next, they stop by Roots Handmade Pizza to try a new take on Chicago-style with their Taco Pizza. Finally, they head to Hoosier Mama's for a deep dish pie on the sweeter side. Pizza or not, the verdict on this trip to Chicago is sure to be delicious.

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10:00
AM
Episode 303

We found the most unique sweets to suit your morning cup o' Joe. Abraco's morning pastries are packed with bold flavors like black sesame cardamom spiced cake and saffron sugar babka. Crespella adds a taste of Italy to your coffee with their crepes flavored and topped with tiramisu and cannoli. Bang Bang Pie in Chicago bakes decadent pies, from blueberry to a frozen sage lemon summer pie. Angel Food Bakery in Minneapolis serves donut bread pudding and tres leche cupcakes.

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10:30
AM
Episode 208

La dolce vita, with a twist. We take a tour through New York and visit bakeries that have unique takes on classic Italian sweets. We discover dipped artisanal cannoli, uniquely flavored creamy tiramisu, gelato gone wild and uniquely Italian doughnuts.

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11:00
AM
Episode 311

We're checking out the most unique spots for the ultimate guilty pleasure, fried food. At La Banquise in Montreal, choose from 25 different toppings to go with your poutine. Also in Montreal, a fish and chips shop offers different fish and unique batters like orange soda and maple syrup. In Brooklyn, fried risotto balls go gourmet with unique sweet and savory fillings, and in Austin, Texas, big fat doughnuts are piled high with the craziest combinations like deconstructed peach cobbler, fried chicken and honey butter.

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11:30
AM
Episode 209

These unique eateries churn out some of the best street foods on the planet. Enjoy authentic Thai dishes in Portland, Oregon. Feast on succulent chicken and porchetta from a rolling rotisserie truck in San Francisco. Bite into coconut jam sandwiches in Los Angeles and grab a Belgian waffle to go in Portland.

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12:00
PM
Episode 605H

Roger Mooking's quest for lip-smacking smoked meat leads him back to the Lone Star State. In Houston, Grant Pinkerton is an award-winning pit master who recently opened up his first restaurant. His specialty is Central Texas barbecue, but he likes to think outside the firebox and cooks up one-of-kind cuts. Roger and Grant season two whole goats with a spice blend that includes guajillo chile, cumin and red pepper. The tender meat gets hand-pulled and piled on tortillas and topped with all the fixings, and served with a side of Mexican street corn. Then Roger meets up with Chef Andrew Wiseheart of Austin. When Andrew isn't in his kitchen at Contigo Restaurant, he is playing with fire in the great outdoors with a one-of-a-kind rig. Roger and Andrew rub whole chickens with fruity green peppercorns and hang them to slowly spin over coals. To complete the meal, they stuff whole squash with a medley of hearty vegetables and farro to cook hot and fast by the flames.

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12:30
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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1:00
PM
Episode 309

Roger Mooking visits the West Coast for two unique wood-fired roasts. Roger heads to Sloughhouse to visit Passmore Ranch, a freshwater, sustainable fish farm, where Roger is challenged to catch a 6ft white sturgeon-by hand! The catch of the day is then stuffed with aromatics and roasted over a large bed of coals. Roger is on the hunt for Santa Maria-style barbecue and heads to the Santa Maria Elks Lodge. In the legendary BBQ Room, Roger helps build a fire in the massive pit and seasons and skewers big hunks of beef.

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1:30
PM
Episode 310

Roger Mooking visits the Jack Mountain Bushcraft School in Masardis, Maine, where owner and wilderness guide Tim Smith teaches him how to create a rustic outdoor kitchen. They build a pyramid cooker out of logs and string, and use it to roast whole chickens and fresh-caught Brook Trout. With the help of a reflector oven, they complete their feast with Sourdough Biscuits.

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2:00
PM
Episode 609H

Roger Mooking heads to the country music capital Nashville, where chefs are playing meaty tunes. At Urban Grub, Chef Edgar Pendley fans the flames in a massive 18-foot-tall hearth and hangs a wall of house-made andouille sausages and pork ribs rubbed with sorghum and spices. Those sausages head into a kettle brimming with a flavorful boil with crawfish, fire-roasted potatoes, and corn. Whole hog barbecue is the main attraction at Martin's Bar-B-Que Joint. Pit Master Pat Martin shares a passion project with Roger, a six-foot-tall rig that can smoke a flock of spice-rubbed chickens suspended in air. To complete this chorus of fiery flavors, there's a side of meaty baked beans and slow-roasted cabbage wedges.

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2:30
PM
Episode 607H

Roger Mooking heads to Hoodoo Brown Barbeque in Ridgefield, CT, where owner Cody Sperry serves up monster-sized meaty masterpieces. Cody serves up "outlaw barbeque," a mashup of styles and traditions with smoke pork butts, pork ribs, pork belly and beef brisket. All that pork comes together in the Hogzilla, a towering sandwich with BBQ ranch dressing, fried green tomato and coleslaw. To wash it down, Roger and Hoodoo Brown Barbecue manager, Chris Sexton make a cocktail called, "The Bloody Trinity," which is topped with smoked meat! Finally, Roger makes his way to Nashville, where Vivek Surti, founder of the VEA Supper Club, cooks up a massive hanging whole rib roast crusted with spices and serves it with grilled broccoli salad and roasted sweet potatoes.

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3:00
PM
Episode 501FUH

On their own they're delicious, but put 'em together and they're irresistible. Spaghetti and Meatballs, Biscuits and Gravy, Fish and Chips, Chicken and Waffles. These are just a few of the classic food pairings Michael Symon, Ted Allen, Duff Goldman and others say are The Best Thing I Ever Ate ... COMBOS.

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3:30
PM
Episode 101H

We're taking a deep dive into America's favorite foods. We asked, you answered. And you demanded pizza, barbecue, chocolate, and all of the above combined! We're taking you on a tour of some of the best joints we know for some of the most delicious cheese, crust, meats, sides, and sweets we've ever had. Trust us, you're going to want to Eat. This. Now.

4:00
PM
Episode 503FUH

Claire Robinson, Ted Allen, Ming Tsai, Alton Brown and others are fired up about their favorite SMOKY dishes -- from fresh oysters smoked with tea leaves to hickory smoked turkey, classic smoked pork ribs to sashimi smoked in a way you've never seen before. Hot smoked, cold smoked or wood smoked, one thing is certain ... these dishes and more are smokin' good!

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4:30
PM
Episode 504FUH

Tyler Florence, Michael Symon, Ming Tsai and Susan Feniger are just a few of the chefs who talk about the one dish they cook really well but then reveal which restaurant does it ... better!

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5:00
PM
Episode 505FUH

They say what happens in Vegas stays in Vegas. But not in this episode of "The Best Thing I Ever Ate." It's all on the table as Gail Simmons, Ming Tsai, Michael Symon, Anne Burrell and others double down on who is serving up the best food in Sin City. We're dealing up everything from pasta, tamales, and Thai Food, to a mouth watering $100 Rib eye steak and The Best Sandwich in America!

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5:30
PM
Episode 506FUH

Gone are the days of the roach coach! These food trucks and roadside stands have Tyler Florence, Sunny Anderson and Gail Simmons heading for the streets, to savor a Waffle of Massive Deliciousness, an ice cream called the Salty Pimp, buttery snails on a stick and more! Find out who's behind the wheel and delivering the fastest, fresh treats to your favorite food personalities.

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6:00
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.

6:30
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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7:00
PM
Episode 301

Host Noah Cappe sets sail for The Great Frederick Fair in Maryland, where he goes all in for The Whole Hog, finds his sea legs with The Crabby Dog and rounds out his plate with Cake-a-Dilla and dances for joy with the Hula Boat. At New York's Wyoming County Fair the specialties include the mouthwatering Monster Veggie Wrap, the Mexita and the Exploding Fireball Taffy.

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7:30
PM
Episode 303

The York Fair in Pennsylvania has been drawing crowds since 1765, and has had 250 years to perfect its carnival eats! Host Noah Cappe decks the halls with a Taste of Christmas, goes off on the Burger Bomb Pretzel, enjoys a Fork Free Chick'n'Waffle and the patriotic Apple Pie Funnel Cake earns a very big salute. Then, Noah heads to upstate New York to the Steuben County Fair where he attains sandwich nirvana with the Steuben Cuban, feels the burn with Five Alarm Fried Fudge and finds the pot of gold at the end of the Rainbow Sugar Waffle.

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8:00
PM
Episode 304

Mouthwatering midway munchies are on the menu at the Delaware County Fair in Walton, N.Y., where Noah Cappe goes wild for the Spaghizza, packs on the pork with Freshman 15 Fries, snaps to attention for the Veteran's Clam's n' Corn and communes with the Holy Cannoli. Then at the North Georgia State Fair in Marietta, Noah's day starts off just right with the Slammin' Salmon Breakfast Biscuit, then the Bird Dog has Noah begging for more and the Dirt Road Banana Split makes him lick his bowl clean.

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8:30
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.

9:00
PM
Episode 421

The Lone Star state's best carnival food takes center stage in this episode. From a giant BBQ stuffed baked potato at the Houston Livestock show, to a Forth Worth Tex Mex Burrito almost as big as the state itself, Noah discovers that everything is bigger, and yummier, in Texas.

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9:30
PM
Episode 419

When it comes to midway munchies, bigger is definitely better. On this episode, Noah's safe word is more, as he takes it to the limit with seven of the most belly-busting carnival eats around.

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10:00
PM
Episode 401

Noah Cappe hits the Big Butler Fair in Prospect, Pa., where he tears into the Conevore, filled to the brim with smoked brisket, pork and chicken. Then, Noah feels the fire with the Ragin' Cajun Hoagie before sampling a Fried Fruit Tart and Big Banana Pop. The folks at the San Mateo County Fair in California have a grand slam with the World Series Burger, then Noah gets wrapped up in a Chile Relleno Burrito and celebrates with Birthday Cake Popcorn Balls.

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10:30
PM
Episode 402

Noah Cappe's first stop is the Wayne County Fair in Richmond, Ind., where he takes a stroll with the Walking BBQ, feels the groove of the King with a Bacon PB&J Quesadilla, goes healthy-ish with a Deep Fried Salad, and chills out with an all-American ice cream sundae called the Burst of Freedom. Then, at the Lane County Fair in Eugene, Ore., Noah gets some golden gate goods with the Frisco Sandwich before feeling the heat of Jalapeno Popper Onion Rings and finishing off his day with some delectable Deep-Fried Coffee.

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11:00
PM
Episode 1002

The world may not be flat, but thanks to the tortilla we can enjoy almost anything edible with a quick fold, flip, or wrap. Why is it then that so few cooks make their own tortillas at home? Alton Brown hopes to reverse the trend by introducing the world to the virtues of Lime Tortilla Chips and Corn Tortillas.

More About This Episode
11:30
PM
Episode 1011

Alton Brown finds himself in a fix when a local cooking club pickets his house protesting the fact that he doesn't use enough leftovers. He responds with a kitchen full of Enchilada Lasagna, Masa Tot and a serious platter of Ultimate Nachos.

More About This Episode
12:00
AM
Episode 304

Mouthwatering midway munchies are on the menu at the Delaware County Fair in Walton, N.Y., where Noah Cappe goes wild for the Spaghizza, packs on the pork with Freshman 15 Fries, snaps to attention for the Veteran's Clam's n' Corn and communes with the Holy Cannoli. Then at the North Georgia State Fair in Marietta, Noah's day starts off just right with the Slammin' Salmon Breakfast Biscuit, then the Bird Dog has Noah begging for more and the Dirt Road Banana Split makes him lick his bowl clean.

More About This Episode
12:30
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.

1:00
AM
Episode 421

The Lone Star state's best carnival food takes center stage in this episode. From a giant BBQ stuffed baked potato at the Houston Livestock show, to a Forth Worth Tex Mex Burrito almost as big as the state itself, Noah discovers that everything is bigger, and yummier, in Texas.

More About This Episode
1:30
AM
Episode 419

When it comes to midway munchies, bigger is definitely better. On this episode, Noah's safe word is more, as he takes it to the limit with seven of the most belly-busting carnival eats around.

More About This Episode
2:00
AM
Episode 401

Noah Cappe hits the Big Butler Fair in Prospect, Pa., where he tears into the Conevore, filled to the brim with smoked brisket, pork and chicken. Then, Noah feels the fire with the Ragin' Cajun Hoagie before sampling a Fried Fruit Tart and Big Banana Pop. The folks at the San Mateo County Fair in California have a grand slam with the World Series Burger, then Noah gets wrapped up in a Chile Relleno Burrito and celebrates with Birthday Cake Popcorn Balls.

More About This Episode
2:30
AM
Episode 402

Noah Cappe's first stop is the Wayne County Fair in Richmond, Ind., where he takes a stroll with the Walking BBQ, feels the groove of the King with a Bacon PB&J Quesadilla, goes healthy-ish with a Deep Fried Salad, and chills out with an all-American ice cream sundae called the Burst of Freedom. Then, at the Lane County Fair in Eugene, Ore., Noah gets some golden gate goods with the Frisco Sandwich before feeling the heat of Jalapeno Popper Onion Rings and finishing off his day with some delectable Deep-Fried Coffee.

More About This Episode
3:00
AM
Episode 1002

The world may not be flat, but thanks to the tortilla we can enjoy almost anything edible with a quick fold, flip, or wrap. Why is it then that so few cooks make their own tortillas at home? Alton Brown hopes to reverse the trend by introducing the world to the virtues of Lime Tortilla Chips and Corn Tortillas.

More About This Episode
3:30
AM
Episode 1011

Alton Brown finds himself in a fix when a local cooking club pickets his house protesting the fact that he doesn't use enough leftovers. He responds with a kitchen full of Enchilada Lasagna, Masa Tot and a serious platter of Ultimate Nachos.

More About This Episode

Thursday, Aug 3

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
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On Tonight
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The Best Thing I Ever Ate

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