TV Schedule

Wednesday, Jun 26

7:00
AM
Episode 101H

In this episode Heston tackles the meal our mom's told us never to miss, breakfast. From the delight of finding the toy in the cereal box to dipping toast in a boiled egg, it was a time of real excitement and joy. Nowadays for most adults breakfast has become a chore, a cereal bar grabbed on the run or something we skip altogether. Now Heston wants to bring back the excitement and rekindle the love for the most important meal of the day. In a massive feat of food engineering, Heston challenges himself to make the World's largest boiled egg. Then Heston caters to the busy commuters by serving breakfast on the go in his very own express train. Their journey to work will never be quite the same again, as Heston reminds us how wonderful breakfast can be.

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8:00
AM
Episode 105H

In this episode, Heston tries to put the fun back into the food and drink of the great British pub. For centuries the local taverns have been a wondrous mix of good times, hearty grub and beer that's made Britian famous the world over. But British pubs are disappearing fast. With around eighteen locals a week shutting their doors for good, this national institution is losing its magic. Heston wants to rekindle the love for the beloved boozer and its timeless food and drink. By building a giant pie and turning it into the world's most amazing pub. It's one of his most ambitious projects ever.

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9:00
AM
Episode 102H

The Ice Cream truck provides the soundtrack to so many childhoods, and the frozen treats every kid dreams of. To bring back the magic of the ice cream van, Heston plans to build the world's biggest ice cream cone, over 16 feet tall, and serve it from the back of his very own ice cream truck, to a whole town at once!. This is the biggest challenge he has ever faced as his ice cream will weigh over 2,000 pounds, that's the equivalent of 10,000 normal sized ice creams and will take a month to freeze. With a whole town willing him on, Heston struggles to realize his biggest ever ambition, and bring a great British tradition back to life for everyone.

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10:00
AM
Episode 105

Sophisticated Vanessa and her Southern beau, Tim, are trying to find a cake that suits both their tastes. Vanessa wants a garden-themed, Savannah-inspired showpiece, while Tim wants something that tells the story of their romance without being flowery or feminine. Can Vanessa convince her good old boy that flowers make the cake?

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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 104

Katie and Jason are not only expecting identical twins, but also dozens of friends and family to celebrate with them at their baby gender reveal party. But you can't reveal the gender at the party without the gender-revealing cake! Jason wants a sophisticated design, but Katie wants a design that represents the little ones. Is there a cake designer out there who can bring these parents-to-be together to find the cake of their dreams?

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11:30
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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12:00
PM
Episode 101

Join host Alfonso Ribeiro and Unwrapped 2.0 in the land of Dixie to see how a few of our favorite sweet Southern treats are made. Watch GooGoo Clusters take a bath in chocolate, Red Bird Peppermint Puffs earn their stripes, and find out the sweet secret behind Carolina Foods' Honeybun. And don't forget the Cheerwine!

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12:30
PM
Episode 307

Host Alfonso Ribeiro gets a sweet sensation from treats like the iconic Sugar Daddy, colorful Warheads Chewy Cubes, and the luscious Milk Chocolate with Caramel Squares from Ghirardelli. Then, see how fun it is to watch Mrs. Freshley's Peanut Butter Swiss Rolls get their signature swirl.

1:00
PM
Episode 0203

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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1:30
PM
Episode 107

Alfonso Ribeiro and Unwrapped 2.0 go nuts for nuts! Tumbled in sugar, nestled in chocolate, whatever you do with nuts, it's hard to go wrong. Find out how one candy bar did active military duty in WWI, how the French Burnt Peanut gets its unique bumps and why there's nothing quite like a warm praline right off a marble slab. Finally, peanut butter and chocolate combine to make a truly Tasty Kake!

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2:00
PM
Episode 1007

Few fruit are as sweet, succulent, or downright sexy as a peach. So why is it so hard to find a good peach at the grocery store? Alton Brown trades commercial convenience for farm stand flavor and discovers what he's been missing. Orchard fresh peaches are nothing short of a miracle and perfect for Grilled Peach Melba or Individual Peach Upside-Down Cake.

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2:30
PM
Episode 1B05UH

Cooking with sugar isn't difficult but Alton Brown thinks that chefs make it seem hard so that you're really impressed with restaurant dessert. Well, "Good Eats" is out to show how easy and delicious sugar is -- and can be -- with Banana Splitsville and Burned Peach Ice Cream.

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Recipes in This Episode

3:00
PM
Episode 210

Ali Khan is looking for the best deals in Chattanooga, starting with a glorious colossal cinnamon roll before he digs into an out-of-this-world sweet and sassy lamb burger for lunch. He snacks on an indulgent Tennessee whiskey pot de creme and then an Irish spin on tacos for dinner.

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3:30
PM
Episode 211

Ali Khan starts his Omaha food adventure with breakfast from a fast made-from-scratch joint offering a crazy good egg boat with hash browns. For lunch, Ali tips his hat to an iconic Omaha lunch with a housemade Reuben. A butter brickle ice cream cone holds him over before his dinner of pork ragu meatballs.

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4:00
PM
Episode 212

Ali Khan starts his day in Des Moines the way Iowans do, with crisp and cheesy breakfast nachos. Then it's onto a roasted chicken lunch with comforting mashed potatoes and onion rings, before snacking on a truly divine Napoleon. For dinner, Ali has an unexpected and luxurious seafood stew.

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4:30
PM
Episode 201

Pittsburgh has Ali Khan flipping over some cheesy pancakes, and battles a sub that might blow the classic Philly cheesesteak out of the water. He discovers the secrets to Pittsburgh's best pretzels and finishes the day at one of the city's hottest new spots, a taco joint growing crowds -- and tentacles!

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5:00
PM
Episode 202

In Baltimore, Ali Khan comes face-to-face with bacon-infused pancakes fit for "the king," then channels his inner Neanderthal for his first taste of Maryland pit beef. It's a fancy snack of Basque-style fried cheese balls before he slurps down on some out-of-this-world Korean-style street noodles.

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5:30
PM
Episode 203

Ali Khan hits the ground running in Richmond, Va., at a bakery that puts a spicy twist on a traditional Southern biscuit. Then he heads to a diner for a curry-inspired, country omelet before brewing up a chocolate cake with coffee. But a visit to Richmond isn't complete without a soul food dinner of fried catfish.

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6:00
PM
Episode 0209

Michael Symon starts in Lexington, Ky. for a plump pork burger and ingenious smoked chicken wings smothered in a blackberry jalapeno sauce. Next, he whips up spicy fried chicken and waffles that are making the Cincinnati food scene soar, before hitting the French Quarter in New Orleans for Caribbean-inspired creations like crispy, tender rum-soaked ribs.

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6:30
PM
Episode 0211

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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7:00
PM
Episode 411

Michael Symon starts in Boston with a burger that originated as a late night, off-menu secret and accidentally became the talk of the town. Then, in Seattle, a beer hall serves a mammoth, pretzel-breaded, deep-fried pork shank, and in Miami, baby back ribs get a spicy, fruity makeover with a homemade guava-habanero glaze.

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7:30
PM
Episode 0106

Michael Symon digs into a spicy burger that uses four different types of peppers to fire up even the most adventurous eaters in Hell's Kitchen, New York City, before heading to Nashville, where he finds Southern comforts infused with Latin flavors in saucy and sweet chicken fried steaks and beer belly tacos. Michael also heads to Ohio where a former NFL star's top secret de-boning ribs process was inspired by his wife, who doesn't like getting messy.

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8:00
PM
Episode 312

Roger Mooking meets two people in New England who love to play with fire. In Plymouth, Mass., the backyard of cookbook author and archeologist Paula Marcoux is filled with cooking contraptions inspired by her travels. Roger and Paula build a fire for the German Schwenker Grill and Paula also teaches Roger how to steam mussels with dry pine needles and a hot coal. Roger then visits Brookside Barn and Farm in Uxbridge, Mass., where owner David Adamson rents out do-it-yourself pig roasts kits for anyone interested in a delicious backyard feast.

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8:30
PM
Episode 409

California's wine country is the perfect place for an outdoor cookout and Roger Mooking has been invited to two parties there. Executive winemaker Neil Collins of the Tablas Creek Vineyard in Paso Robles designed a contraption that can cook a whole pig over a wood burning fire for an annual party held for members of their wine club. The town of Healdsburg is famous for their wineries, their olive oils and a historic landmark called the Dry Creek General Store. In the summer months, they load up the grill and prepare amazing feasts. Roger helps Chef Gia Passalacqua fill an eight-foot grill with Dungeness crabs that have been rubbed with a chili pepper sauce, and legs of lambs that have been rubbed with a Mediterranean spice paste.

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9:00
PM
Episode 811

From live-fire cooking to low-and-slow barbecue, Roger Mooking meets up with two couples making fiery feasts and creating sparks in California. He starts with Danny and Nicoletta Herlihy, whose company Do or Dine Catering specializes in Mediterranean farm-to-table feasts cooked with a live fire. Roger helps them hang legs of lamb and cook vegetables on a large, hot plancha for an event at an olive oil company. Then Roger meets up with Matt and Nina Horn of Horn Barbecue, an underground craft barbecue business with Southern influences. Roger helps pitmaster Matt season and smoke lamb shoulders for sandwiches that are served with a side of Nina's Pit Beans.

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9:30
PM
Episode 809

Roger Mooking is in Lockhart, Texas, to meet the team responsible for designing and crafting a monster rig that offers seven different cooking contraptions. Brothers Matt and Caleb Johnson create smokers for chefs and pitmasters across the country through their company Mill Scale Metalworks. They collaborated with local chef Arturo Ramon II of Blanco River Meat Co. on an impressive rig, and Roger helps Arturo roast whole young goats on asado crosses, hang sweet tea-brined Cornish hens and steam whole red snappers stuffed with aromatics.

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10:00
PM
Episode 320

Andrew Zimmern unveils Sicily's edible icons. Known for artisanal comfort food such as crunchy fried rice balls, thick crust pizza, irresistibly creamy cannoli and a pasta that will make you sing, Sicilian cuisine is a timeless treasure made with classic Italian passion.

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10:30
PM
Episode 203

In a country celebrated for its colorful culture, Jamaica's heritage-rich food lives up to the hype. Andrew Zimmern explores island icons from jerk chicken and mannish water soup, to curry goat, blue mountain coffee, and gizzadas.

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11:00
PM
Episode 301

Andrew uncovers the edible icons of Memphis from BBQ ribs to the Elvis sandwich.

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12:00
AM
Episode 312

Roger Mooking meets two people in New England who love to play with fire. In Plymouth, Mass., the backyard of cookbook author and archeologist Paula Marcoux is filled with cooking contraptions inspired by her travels. Roger and Paula build a fire for the German Schwenker Grill and Paula also teaches Roger how to steam mussels with dry pine needles and a hot coal. Roger then visits Brookside Barn and Farm in Uxbridge, Mass., where owner David Adamson rents out do-it-yourself pig roasts kits for anyone interested in a delicious backyard feast.

More About This Episode
12:30
AM
Episode 409

California's wine country is the perfect place for an outdoor cookout and Roger Mooking has been invited to two parties there. Executive winemaker Neil Collins of the Tablas Creek Vineyard in Paso Robles designed a contraption that can cook a whole pig over a wood burning fire for an annual party held for members of their wine club. The town of Healdsburg is famous for their wineries, their olive oils and a historic landmark called the Dry Creek General Store. In the summer months, they load up the grill and prepare amazing feasts. Roger helps Chef Gia Passalacqua fill an eight-foot grill with Dungeness crabs that have been rubbed with a chili pepper sauce, and legs of lambs that have been rubbed with a Mediterranean spice paste.

More About This Episode
1:00
AM
Episode 811

From live-fire cooking to low-and-slow barbecue, Roger Mooking meets up with two couples making fiery feasts and creating sparks in California. He starts with Danny and Nicoletta Herlihy, whose company Do or Dine Catering specializes in Mediterranean farm-to-table feasts cooked with a live fire. Roger helps them hang legs of lamb and cook vegetables on a large, hot plancha for an event at an olive oil company. Then Roger meets up with Matt and Nina Horn of Horn Barbecue, an underground craft barbecue business with Southern influences. Roger helps pitmaster Matt season and smoke lamb shoulders for sandwiches that are served with a side of Nina's Pit Beans.

More About This Episode
1:30
AM
Episode 809

Roger Mooking is in Lockhart, Texas, to meet the team responsible for designing and crafting a monster rig that offers seven different cooking contraptions. Brothers Matt and Caleb Johnson create smokers for chefs and pitmasters across the country through their company Mill Scale Metalworks. They collaborated with local chef Arturo Ramon II of Blanco River Meat Co. on an impressive rig, and Roger helps Arturo roast whole young goats on asado crosses, hang sweet tea-brined Cornish hens and steam whole red snappers stuffed with aromatics.

More About This Episode
2:00
AM
Episode 320

Andrew Zimmern unveils Sicily's edible icons. Known for artisanal comfort food such as crunchy fried rice balls, thick crust pizza, irresistibly creamy cannoli and a pasta that will make you sing, Sicilian cuisine is a timeless treasure made with classic Italian passion.

More About This Episode
2:30
AM
Episode 203

In a country celebrated for its colorful culture, Jamaica's heritage-rich food lives up to the hype. Andrew Zimmern explores island icons from jerk chicken and mannish water soup, to curry goat, blue mountain coffee, and gizzadas.

More About This Episode
3:00
AM
Episode 301

Andrew uncovers the edible icons of Memphis from BBQ ribs to the Elvis sandwich.

More About This Episode

Wednesday, Jun 26

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