TV Schedule

Thursday, Aug 17

7:00
AM
Episode 100

Nadia G and the Bitchin' Kitchen crew take an epic bite out of Austin, Texas. When the boys are late for the start of the new show, Nadia G vengefully shkoffs a tasting menu at Swift's Attic. A bizarre kidnapping incident brings the boys to Lick Honest Ice Creams. The crew ends their Austin adventure at La Barbecue, where Nadia awkwardly interviews the pit master and the crew fights over Texas sides. Panos reports on all-natural farming at Countryside Farms, Hans eats healthy vegan tacos at Vegan Nom and the Spice Agent uncovers the spicy secrets of Texas rub. Mayhem and hilarity ensues.

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7:30
AM
Episode 109

Nadia and the boys are shkoffing some of America's best grub in Nashville! First up: a farm-to-table Roast Beef Sandwich With Horseradish Cream at Capitol Grille. Then it's time for G to test her heat tolerance with Hattie B's "Damn Hot" Chicken! Lastly, Nadia gets down and dirty at Peg Leg Porker With Tennessee Dry-Rub BBQ Ribs and a side of dirty BBQ Nachos. Panos reports on raising beef, The Spice Agent gets freaked by Ghost Peppers and Hans informs on Tennessee Whiskey.

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8:00
AM
Episode 106

Nadia G hits Detroit to taste the best of what this hardcore city has to offer! First Up: G bites into a Juicy Lamb Burger at Vinsetta Garage, a vintage car garage transformed into a high end diner. Next, it's time to give a shout out to Detroit's huge Lebanese population at Phoenicia, where G schkoffs the finest Mouhamara and Baba Ganoush with Hashwi. Finally, G visits Coach Insignia for Faygo Rootbeer-Braised Short Ribs! Panos reports on lamb, The Spice Agent gives us the low down on pomegranate syrup and Hans fills us in on Detroit's very own Faygo soda.

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8:30
AM
Episode 108

Miss G heads to Louisville, Ky., where "farm to table" isn't a trend, it's a lifestyle. First up: Smoked Pork Shoulder with a Asian-inspired Black BBQ Sauce at Milkwood. Then, Nadia heads to Harvest to try a Kentucky Burgoo -- a meaty stew traditionally made with squirrel. Last, but not least, Eiderdown, where Nadia shkoffs Spaetzle, a classic German dish that's given a Southern twist. Panos visits Harvest's farm and talks burgoo, The Spice Agent reports on secret ingredients and Hans gives us the 411 on spaetzle.

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9:00
AM
Episode 104

Miss G is in New York to taste the best of the foodie renaissance taking place in Harlem and the Bronx. First up, West Harlem's pride and joy, The Cecil, serving up Fried Guinea Hen, with a skin so crispy its achieved "cosmic oneness." Then, Raspberry Sriracha and Maple Miso doughnuts at East Harlem upstart Dough Loco. Lastly, G shkoffs at Zero Otto Nove in the Bronx and gets a run for her money with their Baked Al Forno Rigatoni with Meatballs and Soppressata. Panos reports on guinea hens, Hans yaps about gluten, and the Spice Agent gets schooled on sriracha.

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9:30
AM
Episode 103

The Bite This crew is in the Hamptons, N.Y., soaking up the sun and getting a taste of the freshest seafood Long Island has to offer. First up, a Montauk clam chowder at The Dock Bar & Grill. Then, G unveils the mystery of Fried Ice Cream at Mr. John's Pancake House. Finally, East by Northeast serves up a Lobster Tempura Roll that can't be beat. Panos digs for the goods on clams, The Spice Agent discusses the secrets of the graham cracker and Hans flexes about Mango.

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10:00
AM
Episode 302

We bring out the kid in you with places that are sure to satisfy the sweet tooth for all ages. At Papabubble, whimsical candies that look too beautiful to eat, like grapefruit soda candies, and lollipops. Wooly's Ice frozen shaved ice in outrageous flavors like green tea and sea salt dulce de leche. It's a trip back in time when you step into Little Cupcake Bakeshop for their blue velvet cupcakes and s'mores bars. Take your cake to go at Stick & Pop where flavors such as peanut butter and jelly are served in bite-size spheres on a stick.

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10:30
AM
Episode 504

Sometimes good things come in small packages, and we visit three locations that pack big-time flavors in small servings. First stop is Cake Monkey Bakery in Los Angeles, where their mini layer cakes allow you to have your favorite cake -- and eat the whole thing! And the fluffy, coconut-coated Mogul takes a cute childhood favorite and makes it even better than you remember. Next stop is Tiny Pies in Austin, Texas, where a mother-daughter duo are making some of the best pies you've ever tasted, like the brownie-pecan combo Texas Two Step and the juicy Peach and Blueberry, and sizing them to fit in the palm of your hand. Finally, it's a twist on some classic French pastries at Canele by Celine, where delectable canele -- crispy on the outside, custard-like inside -- come not just in a rainbow of flavors, but bite-sized as well so you can try them all!

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11:00
AM
Episode 411

Spend a food-filled weekend in Portland, Oregon, where up and coming innovators meet local legends. Enjoy a breakfast of baked eggs and tomato stew, your favorite comfort foods turned into dumplings and Asian street food turned on its head.

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11:30
AM
Episode 413

Spend a weekend in the city of Brotherly Love and discover some truly unique eats. From exciting Spanish tapas and gut-busting Philly-style sandwiches to an osteria creating inventive Italian classics and an eatery dedicated to fried chicken and doughnuts, you'll feel as though you have tasted your way across the world.

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12:00
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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12:30
PM
Episode 207

Roger Mooking visits two legendary barbecue joints in Central Texas where just the right amount of smoke and heat transforms the meat into delicious eats. At Kreuz Market in Lockhart, Texas, they have eight pits for cooking, acres of wood for burning and hundreds of pounds of delicious barbecue for stick-to-your-ribs eating. At Louie Mueller Barbecue in Taylor, Texas, third generation pit master Wayne Mueller gives Roger an experience of a lifetime.

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1:00
PM
Episode 208

Roger Mooking takes a trip to West Point, Texas, to meet Tink Pinkard. Tink is an outdoor guide, hunter, fisherman, caterer and all-around nice guy. Together they build a barbecue pit out of cinder blocks and prepare Italian porchetta. While the pig slowly roasts over coals, Tink teaches Roger how to fly-fish and takes him to a neighbor's longhorn ranch. It's a wild and delicious adventure that Roger won't soon forget.

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1:30
PM
Episode 209

Roger Mooking heads to Texas and Louisiana to feast on classic Cajun cooking. In small town Mamou, La., there's a big time smokehouse filled with five hundred pounds of Southern smoked favorites. Roger helps owner T-Boy fill the room with sausages, tasso, ribs and jerky. A selection of smoked meats is then stirred into a pot of T-Boy's famous red beans and served over white rice. In College Station, Texas, a professor originally from Louisiana has transformed a shed into a smoker in order to make Cochon de Lait, a Cajun pig roast.

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2:00
PM
Episode 611H

Roger Mooking gets blown away by not one but two of the biggest metal-clad rigs he's ever seen. In Algoma, Wis., he meets brothers Brad and Aric Schmiling who use a giant cinderblock pit and massive metal grates to roast a whole steer. Then Roger heads to Atascadero, Calif. where he meets Jason Elvis Heard, a brilliant engineering consultant who built a record-breaking rig called Mega Pit. Roger and Jason load, it up with 600 pounds of dry-rubbed chicken, beef and pork ribs, and the region's signature meat. If that wasn't enough, Jason shares his take on mac-n-cheese, made with tender chunks of tri-tip and all the BBQ flavors we know and love.

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2:30
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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3:00
PM
Episode 513FUH

Michael Symon, Bobby Flay, Gail Simmons and others take a step back in time to recall the dishes they loved as a kid. Handmade pasta, Frito Pie, Cotton Candy and Pizza might be their childhood favorites, but they're just as good today -- maybe even better!

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3:30
PM
Episode 601F

Guy Fieri, Michael Symon, Alton Brown and Bobby Flay are just a few of the star spangled chefs wavin' a flag for their favorite All American dish. We're talkin' sauced-up BBQ Fried Chicken, a Hot Dog with 50 topping choices, an Apple Pie smothered in salted caramel, and a sandwich so gloriously over-the-top it can only be American!

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4:00
PM
Episode 602FUH

Head to the bayou with Alton, Emeril, Claire, Wolfgang and others for the best food New Orleans has to offer -- from Beignets and Bread Pudding, to Banana Cream Pie and fresh-made Taffy served from a donkey-pulled cart! There's no voodoo here ... just spectacular dishes that can only be found in ... New Orleans!

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4:30
PM
Episode 603FUH

A burger smothered in slaw, a lasagna sandwich, bread oozing with sweet decadent chocolate ... these are just a few of the dishes Andrew Zimmern, Duff, Alton Brown and others say are delicious, gooey, sloppy and best of all ... messy!

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5:00
PM
Episode 100FUH

For years, they've shared their cooking secrets. Now eight popular Food Network personalities open up about what's on their plates when they're not the ones behind the stove. In this half-hour special, they'll reveal their favorite foods, tell us where they go to get them, and explain why each qualifies as THE BEST THING I EVER ATE.

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5:30
PM
Episode 101FUH

Food Network stars open up about the best fried foods they've ever eaten ... from Bobby Flay's favorite French fries, to Giada's passion for decadent fried doughnuts, and Guy Fieri's love affair with a Caribbean classic! We visit the locations where the fryers are hot and reveal how these dishes are totally fried to perfection.

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6:00
PM
Episode 106

In North East, Penn., host Noah Cappe eats a Peanut Butter and Banana Sandwich even The King would approve of, and checks out a Chicken-Stuffed Pretzel so good, it's got Noah all shook up. Next, Noah heads across the country to the California State Fair. The fair highlights the state's fresh produce in dishes like Spaghetti Ice Cream, where California strawberries are the base of the "sauce" in this frozen delight. And the famous Lobster Corn Dog gets crowds lining up to sample some of the freshest seafood on the West Coast.

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6:30
PM
Episode 107

In this episode, host Noah Cappe arrives at the Stanislaus County Fair in Turlock, CA. He gets his paws into homemade fries topped with lobster claws and tail meat, and devours a delicious donut ice cream sandwich. Finally, he sizes up an 18" corn dog big enough to feed a family and dips his tongue into Cajun cuisine with Deep Fried Frogs Legs. Then it's down to the Gulf Coast for the Texas Crab Fest. Noah savors a soft shell crab taco, coconut encrusted shrimp and gooey Grasshopper pie while enjoying the hospitality of Crystal Beach, Texas.

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7:00
PM
Episode 206

In the tiny town of Chowchilla, CA Noah Cappe discovers some carnival eats that deserve to be shared with the world. First up, it's the Deep Pit Barbeque, a meat extravaganza that takes three days to prepare. Noah also enjoys a Funnel Cake Cheeseburger and the Baja Avocado Taco. Across the country in New Jersey, the St. Michael's Italian Festival celebrates the cultural and culinary history of Italian-Americans with Zeppole, a cheesecake known as Cake 'n Bacon and a bad boy of a sandwich: The Hoboken Fat Boy.

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7:30
PM
Episode 207

The Brandywine Strawberry Festival in Pennsylvania is home to "The Colossal" a crab cake/roast beef combo that has host Noah Cappe going wild. Other favorites at this annual celebration include The Sizzler, the Chicken Parm'wich and Strawberry Kettle Corn. Then Noah heads to Chico, CA for the Silver Dollar Fair, where he strikes gold with the Sinfully Sweet Spicy Cheese Pretzel.

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8:00
PM
Episode 208

The Sacramento County Fair in California's state capital is the launching pad for trend-setting fair food including the famous Jalapeno Cheese Skirt Burger. Noah Cappe also investigates two new takes on some classics, and Cowboy Campfire Churros. Next, he meets the locals at Gizzard Fest in Michigan where they're serving a donut to die for, and an Onion Dog as big as his head.

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8:30
PM
Episode 210

In Fertile, Minn., imaginations have run wild, dreaming up some of the freshest fair eats around. Beginning with the Dynamite Dog and the North Woods Sandwich, piled high with prime rib and finishing the day with Barbe'chos, a barbecue-nachos fusion, host Noah Cappe has a field day. Later, he heads north of the border to the Red River Exhibition in Manitoba, Canada, where quintessential Canadian cuisine gets a carnival twist with Prairie Poutine and a Habanero Crunch Burger.

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9:00
PM
Episode 424

It's everyone's favorite lunch, dinner, breakfast and even dessert? On the fairground, Noah Cappe discovers some amazing pizzas including a breakfast pizza in Georgia, an awesome pizza in a cone and even a funnel cake pizza at the Florida State Fair!

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9:30
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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10:00
PM
Episode 405

Noah Cappe heads to Charlotte, Mich. for the Eaton County Fair, where he takes a swing at the PB Battered Burger, then goes coco-nutty for the Pina Colada Shrimp Tacos. The eating's also good in Eaton when he digs into fried zucchini Z'achos and a Super Fried Strawberry Shortcake. Later on, Noah heads to the Montgomery County Fair in Gaithersburg, Md. where he tastes some Pigs in a Pancake, gets a little corny with Columbian Street Corn and finds a partner with the Matcha Made in Heaven.

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10:30
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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11:00
PM
Episode 1214

Long before refined sugar, molasses was the sweetener of choice. Join host Alton Brown as he digs deep in the pantry to resurrect this historic and versatile syrup. Recipes include: Boston Brown Bread, Homemade Dark Brown Sugar, Molasses Coffee Marinated Pork Chops, Shoo-Fly Pie.

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11:30
PM
Episode 1E09UH

Crepes are a great wrap with a bad rap. Truth is, crepes are incredibly simple, versatile and good eats. All you need is science, a good pan and a limber wrist. Alton Brown then performs crepe technique for a live audience. On the menu are Crepes, Crepe Quiche Lorraine, Crepes Suzette and Mushroom Crepe Cake.

More About This Episode
12:00
AM
Episode 208

The Sacramento County Fair in California's state capital is the launching pad for trend-setting fair food including the famous Jalapeno Cheese Skirt Burger. Noah Cappe also investigates two new takes on some classics, and Cowboy Campfire Churros. Next, he meets the locals at Gizzard Fest in Michigan where they're serving a donut to die for, and an Onion Dog as big as his head.

More About This Episode
12:30
AM
Episode 210

In Fertile, Minn., imaginations have run wild, dreaming up some of the freshest fair eats around. Beginning with the Dynamite Dog and the North Woods Sandwich, piled high with prime rib and finishing the day with Barbe'chos, a barbecue-nachos fusion, host Noah Cappe has a field day. Later, he heads north of the border to the Red River Exhibition in Manitoba, Canada, where quintessential Canadian cuisine gets a carnival twist with Prairie Poutine and a Habanero Crunch Burger.

More About This Episode
1:00
AM
Episode 424

It's everyone's favorite lunch, dinner, breakfast and even dessert? On the fairground, Noah Cappe discovers some amazing pizzas including a breakfast pizza in Georgia, an awesome pizza in a cone and even a funnel cake pizza at the Florida State Fair!

More About This Episode
1:30
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
2:00
AM
Episode 405

Noah Cappe heads to Charlotte, Mich. for the Eaton County Fair, where he takes a swing at the PB Battered Burger, then goes coco-nutty for the Pina Colada Shrimp Tacos. The eating's also good in Eaton when he digs into fried zucchini Z'achos and a Super Fried Strawberry Shortcake. Later on, Noah heads to the Montgomery County Fair in Gaithersburg, Md. where he tastes some Pigs in a Pancake, gets a little corny with Columbian Street Corn and finds a partner with the Matcha Made in Heaven.

More About This Episode
2:30
AM
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.

More About This Episode
3:00
AM
Episode 1214

Long before refined sugar, molasses was the sweetener of choice. Join host Alton Brown as he digs deep in the pantry to resurrect this historic and versatile syrup. Recipes include: Boston Brown Bread, Homemade Dark Brown Sugar, Molasses Coffee Marinated Pork Chops, Shoo-Fly Pie.

More About This Episode
3:30
AM
Episode 1E09UH

Crepes are a great wrap with a bad rap. Truth is, crepes are incredibly simple, versatile and good eats. All you need is science, a good pan and a limber wrist. Alton Brown then performs crepe technique for a live audience. On the menu are Crepes, Crepe Quiche Lorraine, Crepes Suzette and Mushroom Crepe Cake.

More About This Episode

Thursday, Aug 17

On TV

Food Quest

10am | 9c

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c
On Tonight
On Tonight

MasterChef Canada

8pm | 7c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c
What's Hot
What's Hot

The Best Thing I Ever Ate

New Episodes Sundays 8|7c

So Much Pretty Food Here