TV Schedule

Wednesday, Nov 15

7:00
AM
Episode 108

Italy has given us many of Food's Greatest Hits, and we give a great big "grazie" with three Italian delicacies. The journey begins with delicious pizza, then we dive head first into spaghetti and meatballs and we finish it all off with cannoli.

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7:30
AM
Episode 105

We're looking at three of food's sweetest hits on Food's Greatest Hits. Presenting a dessert feast of incredible ice cream sundaes, cupcakes, and the king of cookies -- the chocolate chip.

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8:00
AM
Episode 109

The snack attack is real. And today on Food's Greatest Hits, we're all about it! So come spoil your dinner with us as we attack some of food's greatest snacks ... deep-fried bites, chips and dip, plus everyone's fave, popcorn!

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8:30
AM
Episode 111

We have to eat to survive, but why eat boring food when you can have food stuffed with more food?! Burritos, ravioli and stuffed donuts get the Food's Greatest Hits treatment.

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9:00
AM
Episode 312

Alfonso Ribeiro comes to the rescue with quick fixes. P.F. Chang's Home Menu Beef and Broccoli frozen entree makes weeknight meals easy and Chocolate Chip Quaker Chewy Bars are a great snack for kids and adults both. Decadent Hostess Chocolate Cupcakes, with their signature swirl, are perfect for a chocolate fix, while Keurig has made Green Mountain Coffee pods the ultimate coffee quickie.

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9:30
AM
Episode 305

Alfonso Ribeiro discovers how they get the filling on the inside by watching how Parla Chicken and Spinach Ravioli is made. Then he gets the lowdown on Lovely Candy Company's Superfruit Chews and finds out what's in a Colt's Bolt. Finally, check out how cheddar cheese gets fired up at Sweetwater Valley Farm.

10:00
AM
Episode 212F

It's sugar and spice and everything nice as host Alfonso Ribeiro shows how Sriracha hot sauce and Tina's Chimichangas amp up the spice factor in their tasty treats. On the sugary side, see how Fannie May's Mint Meltaways hit all the right sweet spots, and finally, see what Edelweiss Chocolate's Toffeemallow factory has in common with a famous episode of I Love Lucy!

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10:30
AM
Episode 309

Host Alfonso Ribeiro explores some treats with serious pop. He'll pop the top of a Snapple Kiwi Strawberry beverage, pop a bubble with the classic Big League Chew shredded bubblegum, and get the inside scoop at Pez, one of pop culture's favorite little candies. Finally, see how Popchips get their crunch on without a deep fryer in sight.

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11:00
AM
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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11:30
AM
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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12:00
PM
Episode 212

Host Michael McKean takes a road trip around the US to uncover the stories behind our favorite state plates, including what baked Alaska has to do with Alaska, who put the Big Apple in New York cheesecake and if the California roll is from California, Japan ... or Canada!

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12:30
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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1:00
PM
Episode 207

Host Michael McKean opens up a sandwich discussion and cuts the crust off some "deli-cut" issues. He finds out if the sandwich was actually named after a guy named sandwich, the correct name for an Italian sandwich and if the burrito is on the docket of sandwich court.

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1:30
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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2:00
PM
Episode 1B06UH

Nobody seems to make jam anymore and Alton Brown has wondered why. It is a time-honored tradition that's easy and delicious. Alton is on a mission to make canning common again! Using good science and easy methods, Alton will show you how to be Spiced Blueberry Jammin'.

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2:30
PM
Episode 0901

Alton Brown takes a loving look at an ancient food for the new millennium: Beef Jerky. How to shop for it, make it with a window fan, and then cook with it as an ingredient in Jerky Tomato Sauce.

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3:00
PM
Episode 215H

Brooklyn barbecue chef Shannon Ambrosio challenges the team at J. Render's BBQ in Lexington, Ky., to add a barbecue twist on a classic Kentucky sandwich, the Hot Brown! With Pitmaster Jen Lyle's of Lyle's BBQ by his side, Shannon adds local Kentucky ingredients to his smoky "Brooklyn-ized" hot brown. But will Shannon's northern take on this southern classic impress the Kentucky judges?

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3:30
PM
Episode 214H

Brooklyn chef and barbecue expert, Shannon Ambrosio is heading south to Louisville, Ky. to challenge Pitmaster Chris Williams and his boys from 502 Cafe in a Bourbon and Bacon Brawl. 502 Cafe knows their bourbon, but Shannon isn't making it that easy on this Kentucky crew, because both teams must serve their dishes pizza style. With the help of Kentucky local, Chef Loreal Gavin, Shannon gathers some great local ingredients to infuse into his BBQ pizza recipe. Which pizza will charm the Kentucky judges? And who will go home without the bacon?

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4:00
PM
Episode 102F

Mario Batali shows Michael Symon his favorite late-night indulgence at New York City's most classic burger joint, while in Nashville, Michael learns what makes dry ribs the classic Tennessee take on smoked meat. And then he visits his favorite hometown haunt where they pair Cleveland classics like bratwurst and pierogi with refreshing house-made brews.

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4:30
PM
Episode 203F

Cooking Channel's Haylie Duff joins Michael Symon at one of his most treasured New Orleans spots, where they use the city's Cajun flavors in new and unique ways in crunchy po' boys and spicy barbecue shrimp. Next, he heads to a husband- and wife-owned pizza place in Brooklyn where the chef whips up a burger so delicious, he put it on the menu and named it after his bride. Finally, in Kansas City, Mo., Michael meets a team that smokes some of the best burnt ends around!

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5:00
PM
Episode 103F

Michael Symon's in Nashville, where a killer new burger joint encourages you to construct your own custom creations. Then, he hits the heart of Cleveland where a newcomer pushes the boundaries of pub food and house-made brews. Lastly, way out in industrial Brooklyn, he joins the only pitmaster in the entire Northeast ambitious enough to smoke Carolina-style whole hog barbecue right there on site.

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5:30
PM
Episode 303FH

For Anthony Anderson, Chicago represents great childhood memories and outrageous adult shenanigans. He hooks up with his old pal, Michael Symon, to discover some of the city's legendary food institutions for sensational smoked sausages and indulgent burgers, and to discover some of its best new treasures for phenomenal pork and rare brews. Along the way, he helps settle a dispute Michael has with a local chef by refereeing a wild and hilarious sumo-style wrestling match.

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6:00
PM
Episode SP8FUH

From cranberry sauce to Jell-O mold and stuffing mix, host Marc Summers reveals the trip these Thanksgiving favorites take to get to your table is a fascinating one. We'll uncover the secrets behind these holiday staples -- more candied yams with mini marshmallows, anyone?

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7:00
PM
Episode SP27FH

A cornucopia of Thanksgiving favorites, all stuffed into one special Unwrapped! What's on our holiday table? The secrets to sides like Pepperidge Farm's stuffing and Ocean Spray cranberry sauce. If you can't decide between turkey or duck or chicken, "turducken" stuffs them all into one big bird! The Jolly Green Giant's veggies are favorites but did you know the big guy wasn't always green and he wasn't always a giant? Also, we visit Plimoth Plantation in Massachusetts to see what really was (and wasn't) on the first Thanksgiving table. And save room for dessert -- we've got Marie Callender's pies and Reddi-Wip. All this, plus muffins and mashers and much much more on a special hour-long "Turkey and Trimmings" edition of Unwrapped.

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8:00
PM
Episode SP1

A pie craze is sweeping the nation and the Cooking Channel is out to showcase it! The belief that "pies are the next cupcakes" is gaining momentum. Part of that sentiment is based on pie/cupcake similarities. Both are classic desserts with comforting associations that are great for virtually any occasion. But pies have the added benefit of regional distinction. Call it a road trip, call it an obsession, but we will crisscross the country "FOR THE LOVE OF PIE!"

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9:00
PM
Episode 606H

Roger Mooking follows the smoke signals to two Texas restaurants. At Bin Tapas Bar in San Antonio, Roger and Chef Jason Dady cook a giant pan of paella flavored with Thai ingredients and cooked over a wood burning fire. In keeping with the Asian theme, Roger and Jason grill up chicken and eggplant marinated in lemongrass, ginger, Thai chilis and fresh herbs. Then Roger heads to Banger's Sausage House and Beer Garden in Austin, which has about 30 sausages on the menu and over 100 beers on tap. Locals crowd the beer garden when the restaurant does their monster feast, Smoke Out Saturday. Chef Ted Prater shows Roger how he roasts a Texas-sized goat in a Cajun microwave and makes vegetable skewers and antelope merguez sausages to complete the Mediterranean menu.

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9:30
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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10:00
PM
Episode 306H

Ali Khan, full-blown food enthusiast and blogger, has 12 hours and only 35 bucks to find the best deals in Spokane, Wash. for breakfast, lunch, dinner and a snack! Ali breaks his fast with a farm-to-food truck twist on the classic P.B.& J. Then he takes a walk on the wild side with a crazy hot dog from the secret menu. After refreshing his palate with the martini of milkshakes, he finishes his night off with sweet and savory pulled pork pizza unlike anything you've ever seen. Spokane's food scene is on point, taking Ali on a full-on culinary adventure of flavor.

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10:30
PM
Episode 100

Food historian Jason Liebig takes a trip down memory lane exploring snacks and treats from our past that have gone away only to return again. He examines the nostalgic power of the Twinkie, meets the forces behind the comeback of Surge soda, witnesses the historic return of Oreo O's cereal and goes on a hunt for an elusive fast food sandwich.

11:00
PM
Episode 1318

Host Alton Brown takes on the classic American soup that divides the country, and his family. He makes Chicken and Dropped Dumplings and Chicken and Rolled Dumplings.

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11:30
PM
Episode 1A05UH

Why did the chicken cross the road? Probably to escape host Alton Brown who seems intent on defining the perfect Broiled, Butterflied Chicken that's out of the oven and bathed in sauce in under half an hour.

More About This Episode
12:00
AM
Episode SP1

A pie craze is sweeping the nation and the Cooking Channel is out to showcase it! The belief that "pies are the next cupcakes" is gaining momentum. Part of that sentiment is based on pie/cupcake similarities. Both are classic desserts with comforting associations that are great for virtually any occasion. But pies have the added benefit of regional distinction. Call it a road trip, call it an obsession, but we will crisscross the country "FOR THE LOVE OF PIE!"

More About This Episode
1:00
AM
Episode 606H

Roger Mooking follows the smoke signals to two Texas restaurants. At Bin Tapas Bar in San Antonio, Roger and Chef Jason Dady cook a giant pan of paella flavored with Thai ingredients and cooked over a wood burning fire. In keeping with the Asian theme, Roger and Jason grill up chicken and eggplant marinated in lemongrass, ginger, Thai chilis and fresh herbs. Then Roger heads to Banger's Sausage House and Beer Garden in Austin, which has about 30 sausages on the menu and over 100 beers on tap. Locals crowd the beer garden when the restaurant does their monster feast, Smoke Out Saturday. Chef Ted Prater shows Roger how he roasts a Texas-sized goat in a Cajun microwave and makes vegetable skewers and antelope merguez sausages to complete the Mediterranean menu.

More About This Episode
1:30
AM
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.

More About This Episode
2:00
AM
Episode 306H

Ali Khan, full-blown food enthusiast and blogger, has 12 hours and only 35 bucks to find the best deals in Spokane, Wash. for breakfast, lunch, dinner and a snack! Ali breaks his fast with a farm-to-food truck twist on the classic P.B.& J. Then he takes a walk on the wild side with a crazy hot dog from the secret menu. After refreshing his palate with the martini of milkshakes, he finishes his night off with sweet and savory pulled pork pizza unlike anything you've ever seen. Spokane's food scene is on point, taking Ali on a full-on culinary adventure of flavor.

More About This Episode
2:30
AM
Episode 100

Food historian Jason Liebig takes a trip down memory lane exploring snacks and treats from our past that have gone away only to return again. He examines the nostalgic power of the Twinkie, meets the forces behind the comeback of Surge soda, witnesses the historic return of Oreo O's cereal and goes on a hunt for an elusive fast food sandwich.

3:00
AM
Episode 1318

Host Alton Brown takes on the classic American soup that divides the country, and his family. He makes Chicken and Dropped Dumplings and Chicken and Rolled Dumplings.

More About This Episode
3:30
AM
Episode 1A05UH

Why did the chicken cross the road? Probably to escape host Alton Brown who seems intent on defining the perfect Broiled, Butterflied Chicken that's out of the oven and bathed in sauce in under half an hour.

More About This Episode

Wednesday, Nov 15

On TV

So Much Pretty Food Here