TV Schedule

Saturday, Nov 11

7:00
AM
Episode 305

Tia Mowry is bringing breakfast to the dinner table and inviting her dear friend and "The Game" co-star Hosea Chanchez to join in. Tia cranks up the flavor with some gourmet spices when she prepares Shakshuka, Bacon Avocado Toast Bar, Herbed Potato Galette Stacks and Chocolate-Hazelnut French Toast Casserole.

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7:30
AM
Episode 306

Tia Mowry is bringing over Naya Rivera, Rich Paul, Gabrielle Dennis and Alphonso McAuley to munch and mingle. After picking up some cool party pieces from her friend Cassandra, she's setting up a classic cocktail bar for the party. Tia's making Bourbon Sours to toast with over Grilled Mushroom Flatbread, Lamb Meatballs with Gremolata and Cornbread Madeleines with Ancho Chile Butter.

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8:00
AM
Episode 213

Tia Mowry invites her assistant over to watch a red carpet awards show. They get dressed up, walk their own red carpet and snack on Stuffed Mushrooms, Caprese Salad Skewers, Chocolate Mousse and a Champagne Pear Cocktail.

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8:30
AM
Episode 202

Tia Mowry is hosting a Thanksgiving Day feast for her favorite guys -- her husband, son, dad and brother. On the menu: her Herb de Provence Turkey, a Cornbread Stuffing with Sausage, Apple and Fennel, Brown Butter Green Beans with Hazelnuts, and a Pumpkin Cheesecake with a Bacon Crumble Crust. Cory will join her in the kitchen to help whip up the gravy before the feast begins.

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9:00
AM
Episode SP1

Tia Mowry opens up her doors for her Friendsgiving celebration, featuring less traditional takes on turkey day favorites. Her brother, Tahj, swings by to prep a Brussels Sprouts Salad with Bacon and Pecans and the party's signature cocktail, Cranberry Ginger Fizz. She enlists her husband, Cory, to help with some shopping and to fry up the Turkey, without oil! Tia keeps mixing things up with Sweet Potato Au Gratin, a Sweet and Savory Stuffing and is joined by her friend, Aleena, to make Pumpkin Pecan Pie in a Jar. Plus, Tia's son, Cree, gets crafty with Cranberry Cut-Outs just in time for more friends to join the festivities.

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10:00
AM
Episode 1A07UH

Searching for the perfect Southern Biscuit, host Alton Brown investigates flour, chemical leaveners and turns to his Grandmother for a pointer or two ... not to mention a few pointed comments. Plus, recipes for Scones and Shortcake.

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10:30
AM
Episode 1B04UH

Alton thinks that the crust is the best part of his No Pan Pear Pie. Watch as he does battle with tender and flaky with the help of good science to make the crust of his dreams.

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11:00
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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11:30
AM
Episode 1A08UH

Don't miss the gravy boat as host Alton Brown -- armed with the right pan and whisk for the job -- conquers roux and leads the way to lump-free liquid love. Recipes include White Roux, Sawmill Gravy and Gravy from Roast Drippings.

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12:00
PM
Episode 303H

Grab your flashlights and duct tape because host Michael McKean uncovers the truth behind the world's greatest edible emergencies. He discovers how a massive blackout in New York City led to the decadent Blackout Cake, that Tapioca pudding is no good at puddin' out fires, and that a tidal wave of sweet molasses nearly broke Boston.

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12:30
PM
Episode 211

Fasten your seatbelt and put your tray table in the upright position, host Michael McKean is taking our favorite foods up and away. He discovers if there's a scientific reason you may not love airline food, why hungry astronauts tend to float over to spicy shrimp and how a corned beef sandwich could sabotage a space mission.

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1:00
PM
Episode 208

Host Michael McKean gives thanks for our favorite Thanksgiving grub. He uncovers whether the turkey or the country came first, how burnt marshmallows ended up on sweet potatoes and if a lawyer gave up his career to put cranberries in a can.

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1:30
PM
Episode 104

In this episode of Food: Fact or Fiction? join host Michael McKean as we put food on the frontlines of war and discover how some of history's most epic battles were decided by what we eat. Did Frozen Dinners save the world in World War II? Were hamburgers invented on the battlefield? Did the South lose the Civil War because of salt? We dig into some fascinating food fights and discover how our appetites have shaped the world's most critical battles.

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2:00
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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2:30
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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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 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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4:30
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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5:00
PM
Episode 401H

Twenty-four of the country's best home cooks compete to earn a MasterChef Canada apron and their spot in the Top 12.

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6:00
PM
Episode 402H

The Top 12 home cooks face their first mystery box challenge, which includes a treasured and meaningful kitchen item to provide them with inspiration.

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7:00
PM
Episode 403H

In the first team challenge of the season, the home cooks receive patriotic red and white aprons as they cook for 105 new Canadians following their citizenship ceremony.

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8:00
PM
Episode 404H

The Top 10 are blindfolded and must work in pairs to replicate a seven-layer birthday cake in honor of Canada's upcoming 150th birthday. With a different flavor for each layer, the duos must decipher each taste without the use of sight before they recreate the cake. Then, Season 3 winner Mary Berg reveals the next elimination challenge.

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9:00
PM
Episode 405H

The remaining home cooks are divided into three teams and are challenged to create gourmet burgers and fries for hungry motorcycle enthusiasts.

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10:00
PM
Episode 406H

World-renowned chef and food activist Jamie Oliver challenges the remaining home cooks to create a mouth-watering appetizer for his new chain of Canadian restaurants.

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11:00
PM
Episode 1G03UH

Host Alton Brown gets zen with the simply delicious, yet simply misunderstood, king of egg applications, the Omelet. Also includes recipes for Omelet for a Crowd and Frittata.

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11:30
PM
Episode 1A03UH

Host Alton Brown cracks the mysterious egg case and pursues a higher understanding of the amazing ovoid's culinary powers. Land a non-stick pan, scramble, over easy and consider eggs for dessert. On the menu are Scrambled Eggs Unscrambled and Lemon Curd.

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12:00
AM
Episode 404H

The Top 10 are blindfolded and must work in pairs to replicate a seven-layer birthday cake in honor of Canada's upcoming 150th birthday. With a different flavor for each layer, the duos must decipher each taste without the use of sight before they recreate the cake. Then, Season 3 winner Mary Berg reveals the next elimination challenge.

More About This Episode
1:00
AM
Episode 405H

The remaining home cooks are divided into three teams and are challenged to create gourmet burgers and fries for hungry motorcycle enthusiasts.

More About This Episode
2:00
AM
Episode 406H

World-renowned chef and food activist Jamie Oliver challenges the remaining home cooks to create a mouth-watering appetizer for his new chain of Canadian restaurants.

More About This Episode
3:00
AM
Episode 1G03UH

Host Alton Brown gets zen with the simply delicious, yet simply misunderstood, king of egg applications, the Omelet. Also includes recipes for Omelet for a Crowd and Frittata.

More About This Episode
3:30
AM
Episode 1A03UH

Host Alton Brown cracks the mysterious egg case and pursues a higher understanding of the amazing ovoid's culinary powers. Land a non-stick pan, scramble, over easy and consider eggs for dessert. On the menu are Scrambled Eggs Unscrambled and Lemon Curd.

More About This Episode

Saturday, Nov 11

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