TV Schedule

Wednesday, Oct 18

7:00
AM
Episode 411

If you like jelly and jam, you'll love Pittsburgh native Kathleen "Kitty" Kleber, who grows just about every kind of fruit in her backyard and that fruit ends up in an airtight jar. The varieties of jellies, jams and spreads are astounding -- elderberry, candy apple, tomato, inferno, raspberry hot pepper, boysenberry and caramel apple just to name a few. Kitty picks and preserves fruit with Mo Rocca and they go on a shopping excursion to Pittsburgh for baked goods.

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7:30
AM
Episode 308

Clida Ellison, 76, may live in Detroit, but this southern transplant prefers to cook the dishes she grew up with in her native town of Natchitoches, La. Mo learns how to make Clida's favorite Creole dishes; gumbo, pralines and stuffed crab.

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8:00
AM
Episode 406

Grandpa Louis McMillan, 69 of Fannin, Texas, is a master at the art of barbecue. He knows what temperature to cook the meat, how to apply dry rub, how long to smoke it and cook it. His eatery was a former post office -- and the food there always delivers. It was deemed one of Texas' top barbecue joints many years running. If you like brisket, ribs and the South, you will not want to miss this episode.

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8:30
AM
Episode 307

In the tradition of Hollywood's glitziest leading ladies, Thelma Brelesky, 90, of Waterford, Conn., is ready for her close up. Since we're in New England, seafood is a must -- Mo and Thelma prepare jumbo shrimp stuffed with scallops and breadcrumbs. For dessert, Thelma shows Mo a bit of her Greek heritage by making traditional almond cookies called Kourabiedes. In addition to cooking, also Thelma teaches Mo how to swing dance, and stars in her very own pantyhose commercial!

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9:00
AM
Episode 209F

Host Alfonso Ribeiro says it's okay to play with your food, especially these tasty treats! From super-sized Fatboy Ice Cream Sandwiches to super-seasoned Wise Onion Rings to playful Melville Candy Glitter Mustache Lollipops, it's all about fun. Plus, Nemo's Bakery shows how they create their Pull Apart Cinnamon Bread for ultimate fun and flavor.

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9:30
AM
Episode 207F

Host Alfonso Ribeiro takes your taste buds back in time to see how the classic Necco Wafers are made, how the Tasty Kake Krimpet got its shape and name, and why Wise's Barbecue Dipsy Doodles are still a fan favorite. Finally, take a nostalgic trip to the candy store with a look at Charleston Chews.

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10:00
AM
Episode 106

Join host Alfonso Ribeiro as he explores foods with secret centers. From the gooey middle of the Mallo Cup to the creamy goodness of a peppermint cream or the surprisingly complex filling in a Mini Beef Wellington, Unwrapped 2.0 gets the inside scoop. We'll also try to finally settle how many licks it takes to get to the center of the iconic Tootsie Pop.

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10:30
AM
Episode 112

Alfonso Ribeiro wants you to eat your fruits and veggies -- Unwrapped 2.0 style. But we're not just talking about the potato in your chips, we're talking pears in your hard cider, carrots in your cookies and sweet potato fries with a satisfying crunch. Find out how these snacks, plus a spicy chile relleno get their signature flavors from your favorite fruits and vegetables.

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11:00
AM
Episode 106

In the episode of Food: Fact or Fiction? join host Michael McKean as we dig into the heart of food and love. Chocolate and romance go hand in hand, but is this love affair really backed up by chemistry? Couples today can't tie the knot without saying "I do" to their dream wedding cake, but did this tradition actually begin with a baguette? There's nothing like keeping the spark alive by sharing some sensual oysters with your sweetheart, but are oysters really an aphrodisiac? We get the dish on our favorite romantic recipes and find out if it's really true love or just a fictional fling.

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11:30
AM
Episode 201

Host Michael McKean cranks up the heat on food myths, discovering who invented chili, if hot wings bond people closer together and if "spicy" is just in our heads. Grab the oven mitts and plenty of ice-water to find out if there's truth in these five-alarm facts.

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12:00
PM
Episode 202

Host Michael McKean shares the "hole" story of everyone's favorite middle-missing baked goods. See if donuts helped bring about the end of World War I, if the secret to New York bagels lies in the city's water and how bundt cakes went from headlining brunch to saving lives.

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12:30
PM
Episode 203

Host Michael McKean takes a look at how some favorite foods went from paupers to princes. He looks at lobster's prison past, whether creme brulee was always the cream of the crop, and if champagne's fizz almost burst its bubble.

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1:00
PM
Episode 204

Host Michael McKean takes a look at how some favorite food combinations got hitched. Michael traces the origins of peanut butter and jelly to the trenches of World War II, sees how spaghetti and meatballs went from Italy to America and finds out if chicken and waffles met after a late-night jazz set.

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1:30
PM
Episode 205

Host Michael McKean chases rainbows to explain how our food's color can leave us tickled pink or feeling blue. Michael uncovers if cheddar cheese is really orange and if color can cause a taste bud blackout. Miss this golden opportunity to find out, and you may be left green with envy.

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2:00
PM
Episode 1D06UH

Cured, smoked, raw, brined or fresh, Alton Brown gets the juices going for some good old American ham. With recipes for Country Ham and City Ham.

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2:30
PM
Episode 0910

Join host Alton Brown as he figures out how to build a better meatball, puts a muffin pan to new uses in his Baked Meatball recipe and resuscitates that 60's party classic, Swedish Meatballs.

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3:00
PM
Episode 210H

Brooklyn Barbecue chef, Shannon Ambrosio, heads to the beer and cheese capital of the world: Milwaukee, to challenge the "King of Barbecue", Darnell Ashley and his son, Jazz in an epic beer & cheese BBQ brawl. With some help from beloved local chef, Michael Feker of Il Mito, Shannon "Brooklyn-izes" his barbecue rib tips with an Asian twist. Will this creative approach be enough to steal the crown?

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3:30
PM
Episode 106

Brooklyn pitmaster Shannon Ambrosio heads down to the coastal city of Charleston, S.C., to challenge local barbecue favorites, Right on Que, to a South Carolina-style BBQ meat on the bone and potato competition! Right on Que is famous in Charleston for their pork, so if Shannon wants to "cue" up a win with the judges, he's going to need to get some inspiration from the local flavors.

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4:00
PM
Episode 305FH

Michael Symon is in the Traverse City area of Northern Michigan with Mario Batali, a longtime summer resident who takes Michael on a tour of his treasured local spots. They enjoy heavenly smoked fish straight from Lake Michigan, delicious brews at his favorite up-and-coming watering hole and the region's famous olive burgers where they end the night rocking out to one of Mario's favorite bands.

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4:30
PM
Episode 206F

Pastry chef phenom, Ron Ben-Israel, hangs with Michael Symon in Baton Rouge, La. to feast on a mile-high key lime pie and a Caribbean-inspired brisket melt. Then, Michael heads to Louisville, Ky. for a burger topped with chorizo and a downright dangerous dessert aptly named the bacon cinna-bomb. Finally, in Lexington, Ky., he devours a fried chicken sandwich so spicy, he quenches things with a soothing local craft beer.

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5:00
PM
Episode 201F

Duff Goldman makes a guest appearance at Michael Symon's favorite Baton Rouge, La. smokehouse that boasts a pork belly hoagie so outrageous it has to be shared. Next up in St. Louis, a big fat Greek burger ignites Michael's cultural soul, and in Austin, he indulges in pit-roasted meats and spicy salsa atop the freshest tortillas this side of the border.

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5:30
PM
Episode 210F

In Brooklyn, Michael Symon digs into an incredible, one-of-a-kind creation: a deep-fried burger. Next, he cruises through the New Orleans French Quarter for classic Cajun creations like crawfish and grits and jambalaya, washed down with an adult sundae steeped in local stout beer. Lastly, he lands in Lexington, Ky. for a smoked and savory fried steak bacon biscuit.

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6:00
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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6:30
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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7:00
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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7:30
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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8:00
PM
Episode 104H

Pizza is one of man's most popular inventions and everyone's favorite food. So when Roger Mooking presents the top fifteen pizza offerings in the whole country, it's bound to be a revelation. From the paper-thin crusts of New York, to the wood-fired ovens of the west coast, to the bottomless deep dish of Chicago, and with toppings many have never even considered, being called the best finally puts pizza on the pedestal it deserves.

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9:00
PM
Episode 613H

Things are heating up in Hawaii which inspires Roger Mooking to do some island-hopping for the best eats. On Oahu, Hawaii, Roger and farmer Daniel Anthony heat up an imu, a traditional underground oven, for a feast of cheeseburgers wrapped in layers of leaves. When the community learns that the imu is being fired up, they lend a hand and contribute dishes for the feast. Then Roger's off to the island of Kauai, Hawaii to meet Chef Patrick Pepper at Chicken in a Barrel BBQ. The pair fire up juicy chickens, succulent ribs and freshly caught fish cooked in barrel smokers.

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9:30
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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10:00
PM
Episode 101

Justin Brunson mines the modern mile high and strikes meat gold in a wild west showdown versus some killer B's: Burgers, Barbecue, Bacon and Bison in Denver, Colorado.

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10:30
PM
Episode 313H

Ali Khan, full-blown food enthusiast and blogger, has 12 hours and only 35 bucks to find the best deals in Burlington, Vt. for breakfast, lunch, dinner and a snack! Ali kicks things off with a local favorite for breakfast, the unique bacon maple "wafflini." Then he hits up a legendary lunch counter that's been around since the 1940s, and steps in the ring with the "Macho Man," a sandwich that mashes together a Reuben and patty melt. Next he feeds his sweet tooth with a chocolate cream filled doughnut made from scratch. Finally, he lands in a historic dinner spot that serves up short rib poutine along with its panoramic views.

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11:00
PM
Episode 1H17UH

The gyro may just be the perfect sandwich. Too bad you can't make one at home -- or can you? Join host Alton Brown as he tackles rotisseries, tzatziki sauce and a pile of broken plates when making Gyro Meat with Tzatziki Sauce.

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11:30
PM
Episode 1020

Join Alton Brown as he makes a traditional Corned Beef to rival any New York deli. From selecting the proper cut of meat to pickling or corning it, Alton serves two classic applications: Corned Beef and Cabbage and Corned Beef Hash.

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12:00
AM
Episode 104H

Pizza is one of man's most popular inventions and everyone's favorite food. So when Roger Mooking presents the top fifteen pizza offerings in the whole country, it's bound to be a revelation. From the paper-thin crusts of New York, to the wood-fired ovens of the west coast, to the bottomless deep dish of Chicago, and with toppings many have never even considered, being called the best finally puts pizza on the pedestal it deserves.

More About This Episode
1:00
AM
Episode 613H

Things are heating up in Hawaii which inspires Roger Mooking to do some island-hopping for the best eats. On Oahu, Hawaii, Roger and farmer Daniel Anthony heat up an imu, a traditional underground oven, for a feast of cheeseburgers wrapped in layers of leaves. When the community learns that the imu is being fired up, they lend a hand and contribute dishes for the feast. Then Roger's off to the island of Kauai, Hawaii to meet Chef Patrick Pepper at Chicken in a Barrel BBQ. The pair fire up juicy chickens, succulent ribs and freshly caught fish cooked in barrel smokers.

More About This Episode
1:30
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
2:00
AM
Episode 101

Justin Brunson mines the modern mile high and strikes meat gold in a wild west showdown versus some killer B's: Burgers, Barbecue, Bacon and Bison in Denver, Colorado.

More About This Episode
2:30
AM
Episode 313H

Ali Khan, full-blown food enthusiast and blogger, has 12 hours and only 35 bucks to find the best deals in Burlington, Vt. for breakfast, lunch, dinner and a snack! Ali kicks things off with a local favorite for breakfast, the unique bacon maple "wafflini." Then he hits up a legendary lunch counter that's been around since the 1940s, and steps in the ring with the "Macho Man," a sandwich that mashes together a Reuben and patty melt. Next he feeds his sweet tooth with a chocolate cream filled doughnut made from scratch. Finally, he lands in a historic dinner spot that serves up short rib poutine along with its panoramic views.

More About This Episode
3:00
AM
Episode 1H17UH

The gyro may just be the perfect sandwich. Too bad you can't make one at home -- or can you? Join host Alton Brown as he tackles rotisseries, tzatziki sauce and a pile of broken plates when making Gyro Meat with Tzatziki Sauce.

More About This Episode
3:30
AM
Episode 1020

Join Alton Brown as he makes a traditional Corned Beef to rival any New York deli. From selecting the proper cut of meat to pickling or corning it, Alton serves two classic applications: Corned Beef and Cabbage and Corned Beef Hash.

More About This Episode

Wednesday, Oct 18

On TV

So Much Pretty Food Here