2024-09-28
The hills are alive with the sound of satisfied stomachs at the Burlington, Ontario, Canada, Sound of Music Festival, where Noah Cappe gives a rave review to a hit parade of new releases: The Rockin' Roti hits all the right notes, while the OMG Bar has Noah singing the blues after he eats the whole thing. Then Noah takes the show on the road and arrives at the Red River Valley Fair in North Dakota
Noah Cappe begins Season 3 at the Royal Winter Fair in Toronto, where he gives the massive marshmallow crunch a try; and later, he explores the specialties at the State Fair of Louisiana, including gorditas, nachos and a 5-lb. burger. (Repeat).
Andrew spotlights the desert oasis of Palm Springs, CA. The sunny resort city features new and iconic spots serving up eats like grilled rib eye and bone marrow butter, the popular reuben stacker and the classic date milkshake.
Andrew explores the cuisine of Santa Fe, New Mexico.
The host attempts to set a record at Raleigh's Roast Grill by devouring 17 hot dogs in one hour.
The host is in Minneapolis to attempt the Meterbratwurst challenge at Gasthof zur Gemütlichkeit, featuring a meter of grilled German bratwurst plus a side of sauerkraut.
The host enters his first-ever mystery challenge in Sarasota, Fla. While there, he also indulges in deep-fried hot dogs and homemade pies.
In Las Vegas, the host starts his day with a massive breakfast. Then he consumes some of the country's hottest crawfish and attempts to finish a 6-pound burrito at the NASCAR Cafe in the Sahara Hotel & Casino.
Roger Mooking's quest for the best smoked meat leads him back to Texas. In Houston, two whole goats are seasoned Mexican style. In Austin, whole chickens are rubbed with green peppercorns and spun over coals. Then, the tender goat meat gets hand-pulled and piled on tortillas with a side of Mexican street corn. To complement the roasted chicken, whole squash is stuffed with a medley of hearty veget
Roger follows the smoke signals to two Texas restaurants. In San Antonio, a giant pan of paella with Thai ingredients is cooked over a wood-burning fire. In Austin, a roasted goat in a Cajun microwave comes with vegetable skewers and antelope merguez sausages. (Repeat).
In Connecticut, Roger heads to Hoodoo Brown Barbeque, where the owner serves up a towering sandwich with BBQ ranch dressing, fried green tomato and coleslaw. In Nashville, Roger heads to the VEA Supper Club, where a whole rib roast is crusted with spices and served with a side of grilled broccoli salad and roasted sweet potatoes. (Repeat).
Roger Mooking finds two meaty marvels. In Palatine, IL, heavy metal couple Greg and Kristina Gaardbo run Rockin Rodizio, a catering company that specializes in Brazilian-style Barbecue that cooks hot and fast. Dishes include: three massive rotisseries that are loaded with snappy sausages, succulent pastrami pork ribs, tomahawk steaks, and cinnamon rolls topped with whiskey icing. Also spotlighted:
Andrew travels to Paris, where he feasts on mushrooms harvested in underground caves, brines ham delivered to the presidential palace and learns the dying art of aging artisanal French cheese.
In the Season 8 finale, Andrew eats calves' balls and crickets during his culinary tour of San Antonio, which also includes baby goats being cooked on an altar, cow heads being roasted in 6-foot pits, and the use of pig blood to decorate plates. (Repeat).
Wolfgang Puck eats a smoky sandwich in Los Angeles; Duff Goldman gets barbecue surf and turf in Maryland; and Carla Hall loves smoked wagyu in Washington, D.C. Plus, Bobby Flay shares a can't-miss brisket recipe; and Alton Brown smokes St. Louis-style ribs. (Repeat).
Andrew spotlights the desert oasis of Palm Springs, CA. The sunny resort city features new and iconic spots serving up eats like grilled rib eye and bone marrow butter, the popular reuben stacker and the classic date milkshake.
Andrew explores the cuisine of Santa Fe, New Mexico.
Andrew Zimmern travels to Stockholm, where he discovers the simplicity of Scandinavian culture as he tries some unusual dishes, including grated reindeer testicle, aged horse meat, and Swedish spins on Vietnamese bahn mi and high-end hot dogs. Also: The New Nordic movement celebrates putrefied herring and smoked sperm; and Andrew fishes for Baltic herring and whisks goose blood soup. (Repeat).
A lounge hidden behind a bookcase; a kitchen sink burger; and more. (Repeat).
Desserts are highlighted as Andrew travels around the globe. Included: Boston cream pie; black forest cake from Germany; and maple syrup-laden pouding chomeur in Montreal.
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.
Andrew Zimmern travels to Stockholm, where he discovers the simplicity of Scandinavian culture as he tries some unusual dishes, including grated reindeer testicle, aged horse meat, and Swedish spins on Vietnamese bahn mi and high-end hot dogs. Also: The New Nordic movement celebrates putrefied herring and smoked sperm; and Andrew fishes for Baltic herring and whisks goose blood soup. (Repeat).
A lounge hidden behind a bookcase; a kitchen sink burger; and more. (Repeat).
Desserts are highlighted as Andrew travels around the globe. Included: Boston cream pie; black forest cake from Germany; and maple syrup-laden pouding chomeur in Montreal.
The host attempts to set a record at Raleigh's Roast Grill by devouring 17 hot dogs in one hour.
The host is in Minneapolis to attempt the Meterbratwurst challenge at Gasthof zur Gemütlichkeit, featuring a meter of grilled German bratwurst plus a side of sauerkraut.
The host enters his first-ever mystery challenge in Sarasota, Fla. While there, he also indulges in deep-fried hot dogs and homemade pies.
In Las Vegas, the host starts his day with a massive breakfast. Then he consumes some of the country's hottest crawfish and attempts to finish a 6-pound burrito at the NASCAR Cafe in the Sahara Hotel & Casino.
Roger Mooking's quest for the best smoked meat leads him back to Texas. In Houston, two whole goats are seasoned Mexican style. In Austin, whole chickens are rubbed with green peppercorns and spun over coals. Then, the tender goat meat gets hand-pulled and piled on tortillas with a side of Mexican street corn. To complement the roasted chicken, whole squash is stuffed with a medley of hearty veget
Roger follows the smoke signals to two Texas restaurants. In San Antonio, a giant pan of paella with Thai ingredients is cooked over a wood-burning fire. In Austin, a roasted goat in a Cajun microwave comes with vegetable skewers and antelope merguez sausages. (Repeat).
In Connecticut, Roger heads to Hoodoo Brown Barbeque, where the owner serves up a towering sandwich with BBQ ranch dressing, fried green tomato and coleslaw. In Nashville, Roger heads to the VEA Supper Club, where a whole rib roast is crusted with spices and served with a side of grilled broccoli salad and roasted sweet potatoes. (Repeat).
Roger Mooking finds two meaty marvels. In Palatine, IL, heavy metal couple Greg and Kristina Gaardbo run Rockin Rodizio, a catering company that specializes in Brazilian-style Barbecue that cooks hot and fast. Dishes include: three massive rotisseries that are loaded with snappy sausages, succulent pastrami pork ribs, tomahawk steaks, and cinnamon rolls topped with whiskey icing. Also spotlighted:
John visits a hapa restaurants in Honolulu that mixes American and Korean flavors with Hawaiian ingredients. (Repeat).
Embark on a culinary adventure around the world, discovering dishes that are a must-try for food enthusiasts. From street food to gourmet, this journey promises to tantalize your taste buds. (Repeat).
John Catucci samples some of the best dishes from The Deviled Pig, a barbecue joint in Tampa, FL. He also indulges in Punjabi fusion cuisine from Rick's Good Eats om Mississauga, ON. He also visits Tonari, a Japanese-Italian fusion restaurant in Washington, D.C. (Repeat).
Host John Catucci visits three restaurants that serve phenomenal dishes. He samples some of the specialties of Moon Rabbit in Washington, DC, Maker Pizza in Toronto, and Mike's Huli Chicken in Kahuku, Hawaii. (Repeat).
John travels to Noank, Conn. to check New England's tastiest hot lobster roll off his bucket list; John devours a mouth-watering Kamayan feast of crunchy pork belly and chicken adobo in Toronto, Ont. (Repeat).
John visits Louisville to try out some truly authentic Kentucky fried chicken at a world-famous historic location before heading to Boston to dig into the ultimate surf and turf burger topped with a juicy lobster tail. (Repeat).
Steve helps a grandmother in Stradffordville, Ontario to improve her bakery sales. (Repeat).
Lisa and Cait need some help in developing a product line that will help them earn more and secure the deal on the building. (Repeat).
A Cinco de Mayo celebration includes Marcela Valladolid's flambéed tostados; Geoffrey Zakarian's mango-picante margaritas; and cookbook author Samantha Seneviratne's crunchy peanut-pepper cookies. Also: simple ways to turn the heat up in condiments; rating hot sauces; and adding Buffalo flavor to hummus, potatoes and meatballs.