TV Schedule

Wednesday, Jul 18

7:00
AM
Episode 305

This week, Justine wants to recreate traditional English high tea, from flaky scones with strawberry jam to her favorite finger sandwiches - cucumber with herb butter, and smoked salmon with crème fraiche. But with Rev Run's buddy Perry coming over for dinner, the Reverend is worried that this British tradition may not be Perry's... cup of tea. To ensure that Perry is satisfied, the guys chip in and make their own finger sandwich - Parmesan meatball sliders!

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7:30
AM
Episode 303

This week, Justine uses her latest culinary skills by making homemade ravioli in the hopes of impressing her sister Chelle, who is a professional chef. Not to be outdone, Chelle whips up a colorful cheesy bruschetta. Finally, Rev Run masters dessert by creating a mouth-watering tiramisu, which is perfect way to end this gourmet Italian supper.

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8:00
AM
Episode 210

Justine is looking for her missing candy jar but Rev can only think about one thing, hitting the gym! Being on a health kick has Rev going mental for Hearty Lentil Soup. Justine whips up a crispy Chicken Parmesan that is baked, not fried, and Rev tosses up a refreshing Fruit and Nut Salad with Homemade French Dressing with Miley's help. This week, Rev teaches the family that they can put a healthy twist on some of their favorite foods without compromising flavor. In the Simmons family, your health is your wealth and lentils are a delicious place to start.

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8:30
AM
Episode 201

Each of the Simmons brothers are unique in their own way. Rev's oldest brother, Danny, is a known artist and poet and is just plain cool. This week, Rev and Justine pull a little inspiration from Uncle Danny's artwork to create a Seafood Gumbo with Basmati Rice that's a culinary masterpiece worthy of his vibe and taste buds. Justine shows her artistry in the kitchen as she jazzes up this classic recipe, along with a Sweet Potato Cornbread and Uncle Danny's favorite German Chocolate Cake for dessert. It's a jazzy Sunday Supper deliciously inspired by family.

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9:00
AM
Episode 202

After years of eating Chinese take-out, Rev decides that it's time to celebrate the idea of cooking-in rather than eating out. Rev digs out the steel wok and shows the whole family how he rolls as they reinvent their favorite take-out meals: Sizzlin' Chicken Stir Fry, Shrimp Fried Rice, and of course Rev & Justine's "Not Your R-egg-ular" Egg Rolls. Family, flavor and good fortune fill the table as the Simmons sit down for another mouthwatering Sunday Supper.

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9:30
AM
Episode 204

Rev's daughter Miley is full of youthful excitement, especially about having her Grandparents come to Sunday Supper. This inspires Rev to cook up some of his favorite childhood dishes. With a new spin on Sloppy Joes, gourmet Homemade Potato Chips and a "Turn That Frown Upside Down" Pound Cake, this meal is sure to turn have everyone feeling just like a kid again.

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10:00
AM
Episode 212

Jennifer and Gustav met on a medical volunteer trip in Honduras, and now seven years later they're about to tie the knot in front of 200 family and friends. Gustav wants a traditional wedding cake with classic touches, like clean lines and white flowers. Jennifer wants anything but, with the more playful and silly a cake, the better. After tasting sweet, salty and even savory cakes; Jen and Gustav choose their dream cake from New York City's top cake designers.

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10:30
AM
Episode 213

Victor, Kevin, Keith and Jason Furtick are identical quadruplets celebrating their 27th birthday. Just because these brothers look alike, doesn't mean they want the same flavors or design. Will it be a Brooklyn themed cake, a cake topped with a spinning basketball, or something else entirely? Three of New York's top bakers take on the challenge of winning all four brothers over with the hopes of making it a very sweet birthday.

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11:00
AM
Episode 101

Soon-to-be-married Josh and Jessalyn have planned everything for their French-themed wedding, with one big exception. They haven't been able to agree on the perfect cake design to represent them both. With only a few days until the wedding, three designers present jaw-dropping concepts. Which will Josh and Jessalyn pick? And will the winning cake make it to the reception on time and in one piece?

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11:30
AM
Episode 103

Brothers Sumit and Swithin are both recently engaged, so their mother Rani is throwing a dual traditional Indian engagement party with over 300 guests. Mom has her heart set on a traditional Indian show-stopper cake, but the brothers -- not so much. Will mom get her way, or will the brothers put their feet down?

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12:00
PM
Episode 203F

Host Alfonso Ribeiro explores snacks that know how to put that little crunch in your munch, like See's Candies peanut brittle and Snak King's crispy Taco Litos. Then, learn about Peking Noodles' aptly named Crunchy Noodles, and how Primrose Candy Company has perfected the mix of crunch and chew in their Strawberry Bon-Bons.

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12:30
PM
Episode 304

Alfonso Ribeiro explores layer after layer of flavor when he gets the inside scoop on Tootsie's Caramel Apple Pops, Bissinger's Coconut Caramel Chocolate Bar and Tastykake's Cherry Sweet Rolls. Then, see how fun it is to watch Parla's Asiago Tortellini get its quadruple cheese filling.

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1:00
PM
Episode 102

On this journey of all things rolled, Unwrapped 2.0 shows you there's nothing you can't roll in La Chiquita's Tomato and Basil Tortilla. You'll also see how Stuckey's Pecan Log Roll evolved from a sweet treat sold from the trunk of a car into a roadside classic. Cacao Atlanta Chocolate rolls out a delectable chocolate "salami" and find out why the Tootsie Roll factory needs its own train.

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1:30
PM
Episode 204F

Host Alfonso Ribeiro has the inside scoop on what makes some treats so tasty, from the iconic Andes Mints to Christie's chocolate chip cookies. Then, see how snacks like Taffy Town's cotton candy taffy and Ole Smoky Tennessee Moonshine pack so much serious flavor.

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2:00
PM
Episode 1002

The world may not be flat, but thanks to the tortilla we can enjoy almost anything edible with a quick fold, flip, or wrap. Why is it then that so few cooks make their own tortillas at home? Alton Brown hopes to reverse the trend by introducing the world to the virtues of Lime Tortilla Chips and Corn Tortillas.

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2:30
PM
Episode 1102

The pretzel, once a delicious treat, has sadly been twisted into the edible equivalent of cardboard. Join host Alton Brown as he recreates traditional Homemade Soft Pretzels in all its crisp, chewy, golden brown glory along with his favorite accompaniment, Best Mustard Ever. He also offers a recipe for Homemade Hard Pretzels.

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3:00
PM
Episode 304FH

Michael Symon takes reality television star Kendra Wilkinson on a whirlwind food and beer tour of Detroit to introduce her to one of the country's most resurgent cities. She falls in love with the area through its wide array of local microbrews and rich history of great food, from classic Coney Island dogs to spicy Korean sliders to pulled pork enchiladas. These diehard football fans end their day with a head-to-head beer-laden throwing competition.

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3:30
PM
Episode 211F

Michael Symon gets messy in New Orleans with a bacon-onion jam, brie and brioche brunch burger alongside creamy crabmeat mac and cheese. Then, he devours a massive meatloaf sandwich in San Antonio, wrapped in crispy bacon and drenched with an egg. Finally, he heads to Brooklyn for a smoked lamb belly sandwich and Chinese-style sticky ribs.

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4:00
PM
Episode 213F

Michael Symon begins his meat-seeking journey in Lockhart, Texas, where one family remains at the forefront of America's greatest barbecue after four generations. Next, he swings over to a British-style joint in Brooklyn where they use lobster meat and pork belly to amp up the traditional BLT. Finally, he hits Louisville, Ky. to sink his teeth into a juicy venison burger ignited by unique sauces and seasonings.

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4:30
PM
Episode 204F

Food Network Star winner, Eddie Jackson, meets Michael Symon in Austin for a barbecue sandwich that has the entire town lined up. Then, Michael heads to Jersey City, where a chef who was tired of driving into Manhattan for a great burger concocted his own sweet and spicy creation. Finally, in Louisville, Ky. he washes down a pastrami spiced sandwich and dessert with a refreshing local brew.

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5:00
PM
Episode 302

Today it's all about Roger Mooking's favorite animal, the pig. He's hamming it up at some of the country's best suppliers of pork. Roger heads to Edwards near historic Jamestown, Va., to visit Sam Edwards, a third-generation "ham master" who pays tribute to old world Europe with his cured, smoked and aged country hams. Roger also stops by Benton's delicious Smoky Mountain Country Hams in Madisonville, Tenn., where Allan Benton has turned the dry curing of ham and bacon into a culinary art.

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5:30
PM
Episode 212

In Maine, the love for lobsters runs deep. Roger Mooking visits two places where piles of lobsters are cooked in the coolest wood-fired cookers. In Searsport, a campground is home to a magnificent outdoor kitchen where the Maine event is a feast of lobsters, steamers, mussels and corn cooked in seaweed. In Trenton, a family-run lobster pound boils thousands of pounds of lobsters in pots of boiling seawater set over a wood fire. Roger gets a lesson in cracking lobsters like a true Mainer and helps prepare a classic lobster salad sandwich.

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6:00
PM
Episode 213

Roger Mooking's search for fire and food takes him to Jamaica where Roger makes a beeline for Scotchie's Too, a restaurant famous for cooking jerk over logs set over pits filled with coals. Roger also meets up with local fisherman Dennis Abrahams at Alligator Pond, a beach where boats pull in after fishing to sell their goods. Dennis and Roger start a campfire right on the beach and grill the catch of the day.

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6:30
PM
Episode 301

Roger Mooking loves a great barbecue sandwich. He heads to The Barbecue Exchange for two sinfully delicious sandwiches -- one is called Heaven and the other Hell and both are packed with pulled pork and bacon. Then it's off to Papa KayJoe's BBQ in Centerville, Tenn., where pork, pickles, slaw and hot sauce are sandwiched between crispy corn cakes.

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7:00
PM
Episode SP1

In this special one-hour episode, host Roger Mooking looks back at some of his favorite grilling moments on Man Fire Food from locations both big and small.

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8:00
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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9:00
PM
Episode 706

When it comes to finding great barbecue, Roger Mooking knows that it's not just the small towns that dish out big flavors. He heads to Bludso's Bar and Que in Los Angeles, where owner Kevin Bludso brings meat and heat to Tinseltown in a big way. Using the cooking techniques his Texas grandmother taught him, Kevin loads up his massive smoker with brisket, pork ribs and chicken to cook low and slow in oak and pecan smoke. Kevin also shares his family's 70-year-old recipe for mac and cheese with Roger. In San Antonio, another big city stepping up its barbecue game, Roger meets with Emilio and Christi Soliz, who have turned a small house into a restaurant blending Texas-style barbecue with Tex-Mex flavors. At King's Hwy Brew n Que, they stuff slow-smoked brisket into torta sandwiches with crema and avocado, while fall-apart pork butt is piled onto corn tortillas with cilantro and salsa.

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9:30
PM
Episode 704

Roger Mooking is on the hunt for the most radical barbecue rigs, and he starts at The Pit Room in Houston, Texas, where special events call for a custom-built trailer that can cook up to 600 pounds of meat. Roger helps load up six whole goats for tacos. In Napa Valley, Calif., he checks out Oak Avenue Catering's custom-made asado grill that can cook a huge side of beef. For a side dish, fermented cabbages are hung on the grill to cook low and slow with the meat. As they wait for this feast to cook, Roger learns how to transfer a tree stump into a flaming stove for boiling potatoes that are then crisped on a hot plancha to complete this feast in the heart of wine country.

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10:00
PM
Episode 308

Andrew discovers Seattle's iconic foods including Dungeness crab and teriyaki.

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10:30
PM
Episode 213

In Buenos Aires, a strong sense of tradition drives the food culture. Barbecued beef, chimichurri, and sweet dulce de leche are featured as Andrew uncovers the mashup of mingling cultures that influence the city's cuisine.

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11:00
PM
Episode 106

New York City is a melting pot of various ethnicities and culinary fusion. Andrew explores the iconic foods from the Big Apple like mile-high pastrami sandwiches, bagels and lox, pizza by the slice and the American hamburger.

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11:30
PM
Episode 112

The city of Hong Kong's seven million residents flock to its many restaurants, street carts, and noodle houses daily. From dim sum to congee to roast goose, Andrew Zimmern finds out just what makes this destination so delicious!

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12:00
AM
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.

More About This Episode
1:00
AM
Episode 706

When it comes to finding great barbecue, Roger Mooking knows that it's not just the small towns that dish out big flavors. He heads to Bludso's Bar and Que in Los Angeles, where owner Kevin Bludso brings meat and heat to Tinseltown in a big way. Using the cooking techniques his Texas grandmother taught him, Kevin loads up his massive smoker with brisket, pork ribs and chicken to cook low and slow in oak and pecan smoke. Kevin also shares his family's 70-year-old recipe for mac and cheese with Roger. In San Antonio, another big city stepping up its barbecue game, Roger meets with Emilio and Christi Soliz, who have turned a small house into a restaurant blending Texas-style barbecue with Tex-Mex flavors. At King's Hwy Brew n Que, they stuff slow-smoked brisket into torta sandwiches with crema and avocado, while fall-apart pork butt is piled onto corn tortillas with cilantro and salsa.

More About This Episode
1:30
AM
Episode 704

Roger Mooking is on the hunt for the most radical barbecue rigs, and he starts at The Pit Room in Houston, Texas, where special events call for a custom-built trailer that can cook up to 600 pounds of meat. Roger helps load up six whole goats for tacos. In Napa Valley, Calif., he checks out Oak Avenue Catering's custom-made asado grill that can cook a huge side of beef. For a side dish, fermented cabbages are hung on the grill to cook low and slow with the meat. As they wait for this feast to cook, Roger learns how to transfer a tree stump into a flaming stove for boiling potatoes that are then crisped on a hot plancha to complete this feast in the heart of wine country.

More About This Episode
2:00
AM
Episode 308

Andrew discovers Seattle's iconic foods including Dungeness crab and teriyaki.

More About This Episode
2:30
AM
Episode 213

In Buenos Aires, a strong sense of tradition drives the food culture. Barbecued beef, chimichurri, and sweet dulce de leche are featured as Andrew uncovers the mashup of mingling cultures that influence the city's cuisine.

More About This Episode
3:00
AM
Episode 106

New York City is a melting pot of various ethnicities and culinary fusion. Andrew explores the iconic foods from the Big Apple like mile-high pastrami sandwiches, bagels and lox, pizza by the slice and the American hamburger.

More About This Episode
3:30
AM
Episode 112

The city of Hong Kong's seven million residents flock to its many restaurants, street carts, and noodle houses daily. From dim sum to congee to roast goose, Andrew Zimmern finds out just what makes this destination so delicious!

More About This Episode

Wednesday, Jul 18

On TV

So Much Pretty Food Here