2024-07-08
Great ideas erupt during the lava cake challenge as the surprise ingredient of lavender soothes some contestants. In Round 2, oats must be incorporated, and host Lorraine Pascale and the judges attempt to sift out the bakers from the fakers.
The Kitchen goes back in time to give Turkey Day staples a tasty update. Jeff Mauro and Geoffrey Zakarian team up for a Classic Thanksgiving Turkey and Vintage Cranberry Sauce Mold, and Sunny Anderson gives Grandma Williams' Squash Pie a citrus makeover. (Repeat).
Robert Irvine starts his cheat day quest in New Orleans with a gravy-smothered roast beef and fried shrimp po' boy. Then, in Los Angeles, the classic American grilled cheese gets a Mexican twist, and a barbecue sandwich is taken to new heights in Denver.
In Torrance, CA, Robert Irvine tries a Korean-inspired burger made with beef bulgogi and crunchy kimchi and served with truffle fries. Then, there's a blue milkshake in Boston and a sweet, salty ice cream burger with house made tots in San Antonio. (Repeat).
Robert Irvine is indulging in the most mouthwatering breakfasts around, starting with homemade baklava-inspired pancakes in Long Beach, CA. Then, there are life-changing mac and cheese waffles in Richmond and a sinful caviar omelet in Las Vegas.
Robert Irvine samples extraordinary confections, starting in Cerritos, CA with a unique s'mores dessert made with fries. Then, he meets a chef topping fried chicken with ice cream in San Antonio before visiting a historic Las Vegas doughnut shop.
Robert Irvine tests his mettle in California with a super spicy burrito. Then, in Denver, a decadent dark chocolate cake is pushed to new heights with whiskey, cherry pipe tobacco and hot chile peppers. (Repeat).
Robert Irvine is sharing indulgent food that's stacked and stuffed with flavor. First, he's in New Orleans to try beignets stuffed with savory seafood or berry cheesecake. In Denver, classic Venezuelan sandwiches are stacked between fried plantain buns.
In New Orleans, Robert Irvine takes a bite out of Mexican fried cheese and braised oxtails sandwiched between cheese-stuffed pupusas. In Boston, mac and cheese is oozing with a luscious cheesy sauce over pasta noodles and topped with BBQ pulled pork. (Repeat).
Robert Irvine is cheating with bar bites that indulge every taste bud, starting in New Orleans with a global fusion nacho dish and a floral margarita. In Richmond, Robert finds an eight-layer pork sandwich and a Bloody Mary garnished like a BBQ buffet.
Jordan Andinio is in Memphis exploring its late-night food scene.
Jordan Andino is in Charlotte at Haberdish and learns the secret behind their fried chicken. His next stop is at Duckworth, a former speakeasy.
Jordan Andino travels to Washington, DC, for a truly capital late-night experience. He starts his night with a cheesy pimento burger at EatBar, samples a Hong Kong sweet treat at Tiger Fork and ends at The Passenger for their famous Porchetta Sandwich.
Jordan Andino tries Korean Tacos in Beantown. Later, he tries Lord Hobo's Chicago-style corn dogs.
Jordan Andino travels to Canada's east coast to check out the nightlife in Halifax, Nova Scotia. He starts at The Watch That Ends the Night for one of the best grilled cheese sandwiches he's ever had. Next, he's off to El Chino Snack Bar.
Chef Jordan Andino is in the Sunshine State to check out the late night food scene in Orlando. His first stop is downtown for some delicious Colombian cuisine at Super Rico Colombian Bistro. Then he's off to Dixie Dharma, which offers up Southern food.
The coals are burning white-hot, as three chefs enter the arena with the sole goal of becoming the 'Fire Masters Champion'. In the Crossfire round, the competition gets spicy. The Feast of Fire is a home run as the judges are treated. (Repeat).
Three BBQ bosses hit the grills running in the Wildfire Round. Then the chefs must choose between delicious flat iron and porterhouse steaks in the Crossfire Round, and in the Feast of Fire, the judges are hooked by a catch-of-the-day feast.
Steve is in New Brunswick to ease the leadership transition from Bakery Owner Mike to his daughter Danika. (Repeat).
New Brunswick Bakery Owner Jonathan is a big kid at heart, but there's no time to monkey around when his bakery's success is on the line. Over the course of just one week, Steve creates a whole new menu. (Repeat).
Andrew showcases Calabria, a rugged region in the toe of Italy's boot. The area sees a diverse range of ingredients that shine in signature dishes like fileja noodles with goat and parmigiana di melanzane.
Andrew explores the simple yet stunning dishes of Puglia, Italy.
Four fast and furious chefs pound the parking lot pavement to fry up sandwiches. Then, they tussle over tomatoes to simmer up something saucy. For the final stakeout, Alex Guarnaschelli demands dishes with contradictions. (Repeat).
The four competing chefs first must grill a dish to parking lot perfection. Then, Alex Guarnaschelli challenges them to make a feel-better meal, and the final challenge is all about cooking with herbs.
Alex and Eric watch as three seasoned dessert chefs try to out-bake Iron Chef Alex. In a blind tasting, judges Sherry Yard and Dahlia Narvaez decide whose sweets come out on top. (Repeat).
The arena heats up as host Eric Adjepong welcomes three chefs from Arizona, Washington, D.C., and California who are ready to show Chef Alex Guarnaschelli and the judges their unique take on cooking with spice. (Repeat).
Adam goes to Boston to bring to light off-menu dishes and restaurants in unlikely locations. He uncovers authentic Australian pies in an artful shipyard, an "adults only" secret steakhouse and a lobster eatery in a house's garage. (Repeat).
A lounge hidden behind a bookcase; a kitchen sink burger; and more. (Repeat).
Andrew Zimmern explores classics like stuffed grape leaves, moussaka and real Greek yogurt in Athens, Greece, the birthplace of many culinary traditions. Then, Florence, Italy, offers up ribollita soup, the original cappuccino and world-famous gelato. (Repeat).
Andrew showcases Calabria, a rugged region in the toe of Italy's boot. The area sees a diverse range of ingredients that shine in signature dishes like fileja noodles with goat and parmigiana di melanzane.
Andrew explores the simple yet stunning dishes of Puglia, Italy.
Three chefs fight the flame for a chance to win $10,000. They test their chops in the Crossfire Round before setting the table for a bountiful fall harvest in the Feast of Fire. (New).
Alex Guarnaschelli brings the drive-thru to the parking lot as the four chefs grill up killer burgers. (Repeat).
Alton Brown attempts to make a great tasting coconut cake using coconut from a can.
Whether filling in for your French teacher or your favorite spice, substitutes can be every bit as successful as the original. Join host Alton Brown and a handful of substitute chefs as they take on a few good recipes with one ingredient tied behind their backs.Recipes: The Chewy Gluten Free Southern Biscuits Faux Peanut Sauce.