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Best Brunch

Episode | From: Top 5 Restaurants

Breakfast plus lunch equals delicious! From saucy Southwestern eggs to cinnamon roll French toast and pot roast hash, we've got the top five brunches in the land.

We've found the most unique Asian food in the country. Find out where all the foodies go to fill their bellies with the best dumplings and noodles in Chicago. Take a seat at the bar and be dazzled by Japanese robata-style cooking in New York City's East Village. Sample creative Chinese cooking like tea-smoked chicken, salt and pepper shrimp and steamed duck egg custards in North Carolina. And step inside a funky retro diner in Boston where a husband and wife team serve up innovative Cantonese and Taiwanese dishes.

Champions: Part 2

Episode | From: Chopped Junior

A new group of four champs compete to see who will advance to the $25,000 grand finale! An infamous Chopped ingredient appears in the appetizer basket, then steak could be a gift or a challenge for the kid cooks who make it to the entree round. Then, the two young cooks who get to make dessert must use a tangy fruit and a deep-fried treat.

Squash Court

Episode | From: Good Eats

Winter squashes confuse and confound for no other reason than there are so darned many of them. Alton Brown offers advice on how to shop, store and cook a plethora of gourdy recipes, including Butternut Dumpling with Brown Butter and Sage, Squash Soup and Pumpkin Bread, and find out what's really up with beta carotene.

Outer Space

Episode | From: Donut Showdown

A donut-obsessed entrepreneur from Port Angeles, Wash., the owner of a 50-year-old donut institution from Rochester, N.Y., and a pastry chef from Vancouver, British Columbia, compete in a speedy elimination round with salt and vinegar chips as the mystery ingredient. The last two standing compete for $10,000 in an Outer Space-themed Donut Showdown.

Cuckoo For Coq Au Vin

Episode | From: Good Eats

Alton Brown shows how a fussy French fricassee can fit a modern American lifestyle. All it takes is a chicken, a couple bottles of wine and a little know-how to create a flavorful Coq Au Vin.

Holiday

Episode | From: Hungry Girl

'Tis the season at HG Headquarters! When Lisa has to convince Santa that guilt-free goodies do exist, one taste of her yummy Upside-Down Pumpkin Pie is all it takes. Lisa fills out her festive menu with savory Apple & Onion Stuffing, a crave-inducing It's Not Sweet Potato Casserole, and her come-a-knockin' Rockin' Green Bean Casserole. Plus, she'll raid the HG pantry to show us some must-have seasonal ingredients, Santa will get a super fun Secret Find, and Lisa's Holiday Party Survival Guide shows us how to handle all those holiday spreads! Ho-ho-Hungry Girl!

Game On!

Episode | From: Rachael Ray's Week in a Day

A feast that'll keep your team fed through an entire week of big games. Cincinnati Spaghetti; Pork and Broccoli Rabe Ciabatta Subs; Buffalo Turkey Sloppy Joes; Brisket Bowls; Bacon Burger Mac 'N' Cheese

Don't Forget to Bring Your Brisket!

Episode | From: BBQ USA

Beef brisket is THE Texas barbecue staple. Salt and smoke are the main ingredients because simple and straightforward is what Texas is all about. There are still some sauces here and there, but it's all about letting the meat speak for itself. Michael Symon joins pitmasters at Cedar Fest in Cedar Park, Texas, where he gets into the nitty gritty of what makes the best brisket.

DC's Diverse Cuisine

Episode | From: Chuck's Eat the Street

People from nearly every country make their home in Washington, D.C., and they don't keep their food traditions locked inside the gates of the embassies. A mile past the White House is an old neighborhood that's become the new capital of the Washington food scene -- 14th Street Northwest. At Estadio, Chuck learns the secret to making the perfect tortilla Espanola, a dish that chef Haidar Karoum went to the far corners of Spain to learn. At The Pig, chef Robert Cain blends American farm-to-table philosophy with European technique to prepare barbecued pigtails. Chuck visits Pearl Dive Oyster Palace where he samples the saltiest oyster around along with the best fried chicken in D.C., then stops by Andy Shallal's Busboys and Poets, a cafe named for D.C.'s most famous busboy, poet Langston Hughes.

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