TV Schedule

Tuesday, Aug 29

7:00
AM
Episode 103

After a sunrise walking safari, Sarah Graham whips up a breakfast for her family. On the menu are Pumpkin Fritters with Ginger and Honey Yogurt, Quinoa Breakfast Bowls with Seasonal Stone Fruit, Grapefruit and Star Anise Lemonade, and Smoorsnoek.

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7:30
AM
Episode 104

Antelope Park has hosted thousands of volunteers and travelers since they were first welcomed in 2004. Sarah Graham gets busy cooking the welcome feast for the new group of volunteers. She makes Ricotta Bruschetta with Balsamic Mushrooms; Farm Fish, Lemon and Herb Butter; Strawberry and Avocado Salad with Baby Spinach, Bacon, Gorgonzola and Pecan Nuts; and Banana Ice Cream with Cashew Nut Brittle with a Dark Chocolate Swirl.

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8:00
AM
Episode 105

Before her family visit draws to a close, Sarah Graham meets with Sheila, a chef at Safari Camp. The two catch up and share cooking tips while preparing a traditional evening meal including Spicy Chicken Livers with Mushrooms; Slow Cooked Goat Stew with Beer and Bacon Dumplings; Sadza; and Rooibos and Ginger Granitas.

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8:30
AM
Episode 106

The Victoria Falls Safari Lodge is a place of legend. Sarah Graham meets with the head chef of their restaurant and learns the recipe for their famous warthog steaks, which is Sarah's favorite dish. She also cooks Brie Baked in Phyllo Pastry with Sticky Figs and Pear Tarte Tatin with White Chocolate and Rosemary Drizzle to enjoy during a sunset meal.

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9:00
AM
Episode 107

Continuing her journey, Sarah Graham visits the lion conservation center in Livingstone. Dinner of Peanut Sesame Chicken Rice Paper Rolls, Grilled Fish with Rainbow Salad and Asian Dressing, Coconut Panna Cotta with Lemongrass and Ginger Syrup, and Whisky, Lime and Soda Popsicles with Mint is served at the sunset on the river banks before everyone heads off for a good night's sleep.

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9:30
AM
Episode 108

After their early morning adventure to Chundu Island Safari Camp, Sarah Graham cooks a meal for her family with the Zambezi River as the backdrop. On the menu: Tikka Chicken Skewers, Fish Frikkadels with Pineapple Salsa, Banana Brulees with Dark Chocolate Ganache, and Zanzibari Tea.

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10:00
AM
Episode 304

Pull up a barstool at these unique pubs where the food is delicious and daring. Step into Joe Beef in Montreal for their signature creamy lobster spaghetti, rich Swedish Meatballs and indulgent Foie Gras. Visit Double D. Longman and Eagle in Chicago where there is a critically acclaimed gastropub downstairs and a cozy inn upstairs. Go to Citizen Public House in Boston for the Carpetbagger, a filet mignon with fried oysters and oyster butter. And, it's a step back in time at Henry Public in Brooklyn for pre-prohibition cocktails and comfort foods like braised turkey sandwiches and made-to-order doughnuts.

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10:30
AM
Episode 104

These are places where the drink list may be long, but the dining is the real reason to visit. We meet the chef who brought the tradition of gastropubs over from England and experience her nose-to-tail cooking. Then, a gastropub that serves American favorites like hot dogs and tater tots, but this fare is far from the ordinary. Plus, a traditional German-style beer hall that boasts the best homemade charcuterie in town.

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11:00
AM
Episode 213

Small plates with big flavors are the attraction at these restaurants. Enjoy unique tapas in one of Boston's hottest hangouts, Peruvian seafood specialties by the bay in San Francisco, Mediterranean bites in Los Angeles and Southern twists on American comfort food in Charleston, South Carolina.

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11:30
AM
Episode 313

Some of the country's best wine bars are serving innovative small plates to go with your glass or bottle. Simple, rustic Italian dishes shine at Terroir in Tribeca, New York, and at the Purple Pig in Chicago, a young chef impresses with his Mediterranean menu. At Cochon Butcher in New Orleans, shop for provisions and then have a delicious bite to eat and a glass of wine to sip. And at Max's Wine Dive in Austin, Texas, the portions and flavors of their American comfort food menu is anything but small.

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12:00
PM
Episode 407

Excite your palate with a gastronomical weekend in California Wine Country. Indulge in fried chicken at the more casual sister restaurant of a local legend, twirl your fork through unique pasta dishes, make room for amazing Mexican fare done right and find out how a "Truckstop Deluxe" fits right in, even in Napa Valley.

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12:30
PM
1:00
PM
Episode 106

Bobby creates a brunch menu that would make New Orleans proud. To start, he'll mix up a Spiked Iced Chicory Coffee that will make your taste buds think you're sipping it on Bourbon Street. And no trip to the Big Easy is complete without a few Beignets. Bobby pairs this perfect brunch snack with a Homemade Blackberry Jam. Then Bobby gives a NOLA twist to a classic Eggs Benedict, with his Poached Eggs, Tasso Ham and Griddled Tomato With Cajun Hollandaise on English Muffins.

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1:30
PM
Episode 206

Bobby derives inspiration from the sweet and savory ingredients of Southern-style cuisine. He cooks up a Sauteed Collard Green Omelet that will have you begging for seconds, along with Mustard Glazed Ham and Pimento Cheese Biscuits that are simply sinful. Then he adds a hearty dose of decadence with his Sour Cream Waffles With Fresh Peaches in a Toasted Pecan Praline Sauce. And to drink, Bobby's B and Tea includes sweet tea with citrus, mint and Bourbon over ice.

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2:00
PM
Episode 109

When Bobby's daughter Sophie has a sleepover, dad's in the kitchen cooking up brunch for everyone! This fun and tasty menu starts with an Apple Pie Oatmeal With Bruleed Crust. Next up for Sophie and friends is Ham, Egg and Cheese toasted to perfection on English Muffins. Bobby's Peanut Butter and Jelly French Toast Waffles will have you wondering if you're eating Waffles or French Toast ... but either way, it's delicious! And as a special, Strawberry Pina Coladas -- they may not have alcohol, but they've got plenty of tasty fruity flavor!

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2:30
PM
Episode 210

When company calls, Chef Bobby Flay is always prepared with this crowd-pleasing brunch menu which includes: a Caramelized Onion, Spinach and Gruyere Cheese Strata With Sauteed Cherry Tomatoes; Mini German Pancakes With Apple-Calvados Caramel Sauce and Maple-Dijon-Black Pepper Glazed Bacon. And no brunch party is complete without Bobby's Bloody Mary Bar, featuring flavors, mixers and fillings that will put your bartending skills -- and your taste buds -- to the test.

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3:00
PM
Episode 511

Chef Roger Mooking is on the lookout for some truly unique rigs. In Colorado, Roger meets Josh Pollack, owner of Rosenberg's Bagels & Delicatessen in Denver, who created an eight-foot steel contraption that can cook up to 1,000 pounds of food. Roger then goes to 44 Farms in Cameron, Texas, where Jason Schimmels shows off their impressive barbecue trailer, but also introduces Roger to their unique 10-foot "tripod grills" where huge rib eye roasts are cooked in rotating metal cages.

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3:30
PM
Episode 512

In Buffalo Gap, Texas, Roger Mooking meets Tom Perini at his restaurant, Perini Ranch Steakhouse. Roger is put to work lighting up burn barrels for the metal pits, then dessert is baked in a coal-covered cast iron Dutch oven. At Pitchfork Fondue Western Cookout in Pinedale, Wyo., owner Matt David invites Roger to his outdoor kitchen where steaks are skewered onto pitchforks and deep-fried in giant cauldrons.

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4:00
PM
Episode SP2

Roger Mooking is travelling cross-country celebrating the art of pit cooking. In Michigan, Roger meets up with Andy Shundlich of Epicure Catering, helping cook a classic Italian pig roast in his brick-lined pit. In Texas, Roger gets a lip-smacking lesson in short ribs, Latin-American deep pit BBQ-style. In Hawaii, Roger joins the local community in preparing a whole pig and salmon using a traditional underground oven called an imu. Finally, in Massachusetts, Roger checks out a beautiful backyard pit where he'll help prepare whole goat and all the fixings for the ultimate tacos.

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5:00
PM
Episode 101

The fires glow bright in the Carolinas. Roger Mooking visits Skylight Inn, a family-run restaurant in North Carolina that's been serving whole hog-style barbecue for 65 years. In South Carolina, five friends create an extravagant two-day, meat-filled feast called "Bovinova, Barn Yard Burn." Six hundred hungry barbecue lovers come for the surf and turf paella, roasted chickens, roasted lamb, pigs and the main attraction, a whole roasted cow!

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5:30
PM
Episode 602H

Roger Mooking heads to the Liberty Kitchen in Houston, where Chef Lance Fegen has built a monster wood-fired Argentinian grill. Roger and Lance prepare a traditional Balinese pig roast by spit-roasting it over bold mesquite coals and coconut shells. They complete their tropical feast with Mexican pork asado tacos made on an edible rig. Next Roger heads to Hickory Nut Gap Farm in Fairview, N.C., where Executive Chef Nate Sloan hooks Roger up with a fire-roasted farm feast. They prepare porchetta, stuffing the center cut of a pig with spicy Italian sausage and lush kale pesto, roll it up into cylinder, and spin it on a rotisserie over a bed of hot coals. They also roast spring onions and place them over heirloom grits cooked in a coal-fueled cauldron.

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6:00
PM
Episode 102

Roger Mooking takes a trip to Charleston, S.C., to visit the Big Red Rig, a bright red, double-decker, thirty-foot trailer tricked out with two massive smokers cooking traditional pulled pork, ribs and chicken for barbecue competitions across the country. Then, Bone-in Artisan BBQ in Columbia, S.C., is a hugely popular food truck pushing the limits on taste and technique, as well as the definition of South Carolina-style barbecue.

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6:30
PM
Episode 103

Roger Mooking visits two chefs from Texas who love to play with smoke and fire in their restaurants and in their backyards. By day, Tom Spaulding serves classic Texas-style barbecue at his restaurant Live Oak. But for special occasions, Tom builds a grill out of cinder blocks and a metal sheet and grate for a South American parilla-style spread. At Chicken Scratch restaurant in Dallas, Tim Byres spins spice-rubbed chickens from his unique wood-burning rotisserie. But in the middle of his vegetable garden, Tim has dug a deep hole and lined it with bricks to make delicious Mexican Lamb Barbacoa inside and Pork Carnitas on top.

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7:00
PM
Episode 610H

Roger Mooking meets up with two mastermind chefs who show off their radical rigs on opposite ends of the country. In Great Barrington, Mass. Roger puts the pedal to the metal on Jeremy Stanton's "Rotisserie Bike," a genius stationary bike that can turn up to 12 spits at once with nothing more than the force of two hamstrings. After prepping a whole hog, an 80 pound beef leg, and a basket of onions, Roger and Jeremy burn some calories while they take turns to keep the meat turning over three open fires. Then, Roger races off to San Francisco where he and Chef Sophina Uong of Mestiza Taqueria cook up a Filipino-Mexican feast on her lean mean chicken machine. Over 30 chickens are loaded onto bamboo sticks and leaned over an open fire.

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7:30
PM
Episode 104

Roger Mooking explores cowboy cooking deep in the heart of Texas, where Sandra Julian preserves the tradition of cowboy cuisine in her rustic chuck wagon. She cooks up her famous chicken fried steak over an open fire and bakes peach cobbler in a cast iron Dutch oven. In California, the Righetti family continues to fan the flames of Santa Maria-style barbecue in their restaurant and in their backyard. Metal skewers lined with thirty pounds of spiced rubbed-top sirloins are grilled to juicy perfection and served with traditional pinquito bean salad and strawberry pies.

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8:00
PM
Episode 105

In Lexington, Texas, folks line up early on Saturday mornings for Snow's BBQ. 77-year-old Tootsie Tomanetz is a custodian worker at a local school during the week, but a serious pit master on Friday nights. Roger Mooking clocks in a night shift to help this pitmaster, her son and the owner prepare hundreds of pounds of brisket, ribs, pork and chicken. In Pacifica, Calif., Hawaiian-style barbecue is prepared right on the coast. Roger helps pit master Darin Petersen wrap a whole pig in taro and ti leaves and lowers it into a deep pit to cook low and slow over a bed of hot lava rocks.

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8:30
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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9:00
PM
Episode 601H

Roger Mooking gets schooled by two pit masters changing the barbecue game in Charleston, S.C. Carolina-style barbecue is all about pork and Rodney Scott is the whole hog boss. Roger checks out Rodney's impressive new pit room where whole hogs get cooked low and slow. Rodney then hits the hogs with his secret "come back" seasoning and splashes of tangy vinegar sauce. Next, Roger heads to Lewis Barbecue where Texas pit master John Lewis is beefing up Charleston's Tex-Mex options. Roger and John pile up a plate of brisket nachos. Then they roll up a loaded pulled pork burrito smothered and smothered in green chili and peppers blasted in a roaster with shooting flames!

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9:30
PM
Episode 612H

Roger Mooking is going from the west coast to the east coast to check out crazy custom contraptions. First, he gets to play with a one-of-a-kind "meat swing set" in West Sacramento, Calif. Custom-built for Chef Beau Fairbairn, it can cook a whole animal or two, and still have room left over. Roger and Beau slow-cook a whole hog and an entire garden's worth of vegetables over a 12-foot-long wood fire. Then, Roger heads to school in farm country, New Jersey, where cooking-school founder, Ian Knauer, teaches open-fire cooking. Today's lessons: whole lamb roasted over a wood fire on a 5-foot hand-powered rotisserie, accompanied by salsa verde made with herbs from the farm and vegetables roasted in a wood-fired oven.

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10:00
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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10:30
PM
Episode 208

Brooklyn pitmaster Shannon Ambrosio is turning up the heat as he heads to Albuquerque, N.M. to challenge local barbecue favorite Pepper's BBQ to a sandwich slam. Since Shannon is battling a pepper, both teams need to use peppers in their dishes! Will Shannon's northern take on southern barbecue be enough to set the judges taste buds on fire?

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11:00
PM
Episode 1H13UH

In an effort to pay off the IRS, host Alton Brown decides to enter a pudding recipe contest being held by the TV pudding queen: Auntie Pudding. Tapioca Pudding, Indian Rice Pudding, Chocolate Pudding and a tasty Instant Chocolate Pudding Mix are in the offering.

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11:30
PM
Episode 1G05UH

It turns out the secret to producing Chocolate Fudge, the archetypal American candy, doesn't lie in the power of chocolate but in the power of crystals. Host Alton Brown helps you to grow your own.

More About This Episode
12:00
AM
Episode 105

In Lexington, Texas, folks line up early on Saturday mornings for Snow's BBQ. 77-year-old Tootsie Tomanetz is a custodian worker at a local school during the week, but a serious pit master on Friday nights. Roger Mooking clocks in a night shift to help this pitmaster, her son and the owner prepare hundreds of pounds of brisket, ribs, pork and chicken. In Pacifica, Calif., Hawaiian-style barbecue is prepared right on the coast. Roger helps pit master Darin Petersen wrap a whole pig in taro and ti leaves and lowers it into a deep pit to cook low and slow over a bed of hot lava rocks.

More About This Episode
12:30
AM
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.

More About This Episode
1:00
AM
Episode 601H

Roger Mooking gets schooled by two pit masters changing the barbecue game in Charleston, S.C. Carolina-style barbecue is all about pork and Rodney Scott is the whole hog boss. Roger checks out Rodney's impressive new pit room where whole hogs get cooked low and slow. Rodney then hits the hogs with his secret "come back" seasoning and splashes of tangy vinegar sauce. Next, Roger heads to Lewis Barbecue where Texas pit master John Lewis is beefing up Charleston's Tex-Mex options. Roger and John pile up a plate of brisket nachos. Then they roll up a loaded pulled pork burrito smothered and smothered in green chili and peppers blasted in a roaster with shooting flames!

More About This Episode
1:30
AM
Episode 612H

Roger Mooking is going from the west coast to the east coast to check out crazy custom contraptions. First, he gets to play with a one-of-a-kind "meat swing set" in West Sacramento, Calif. Custom-built for Chef Beau Fairbairn, it can cook a whole animal or two, and still have room left over. Roger and Beau slow-cook a whole hog and an entire garden's worth of vegetables over a 12-foot-long wood fire. Then, Roger heads to school in farm country, New Jersey, where cooking-school founder, Ian Knauer, teaches open-fire cooking. Today's lessons: whole lamb roasted over a wood fire on a 5-foot hand-powered rotisserie, accompanied by salsa verde made with herbs from the farm and vegetables roasted in a wood-fired oven.

More About This Episode
2:00
AM
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.

More About This Episode
2:30
AM
Episode 208

Brooklyn pitmaster Shannon Ambrosio is turning up the heat as he heads to Albuquerque, N.M. to challenge local barbecue favorite Pepper's BBQ to a sandwich slam. Since Shannon is battling a pepper, both teams need to use peppers in their dishes! Will Shannon's northern take on southern barbecue be enough to set the judges taste buds on fire?

More About This Episode
3:00
AM
Episode 1H13UH

In an effort to pay off the IRS, host Alton Brown decides to enter a pudding recipe contest being held by the TV pudding queen: Auntie Pudding. Tapioca Pudding, Indian Rice Pudding, Chocolate Pudding and a tasty Instant Chocolate Pudding Mix are in the offering.

More About This Episode
3:30
AM
Episode 1G05UH

It turns out the secret to producing Chocolate Fudge, the archetypal American candy, doesn't lie in the power of chocolate but in the power of crystals. Host Alton Brown helps you to grow your own.

More About This Episode

Tuesday, Aug 29

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