2024-10-05
Andrew Zimmern fills up on stuffed grape leaves and pork belly in Cyprus; and gets to savor the European island's ancient edible legacy while curdling goat milk, tasting sun-dried goat, and nibbling on the world's oldest cookie. (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).
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).
The host returns to Durham, N.C., to compete in the Doughman race, which combines competitive eating with a traditional triathlon.
Casey Webb heads to Charleston for some epic low country eats. He takes on the Belt Buster Challenge in which he must consume a two-pound burger, three pounds of nachos, a hulking order of tater tots and a 12-ounce milkshake in 20 minutes. (Repeat).
Casey Webb visits restaurants in San Antonio, Texas.
In Anchorage, the host tries to eat more than four pounds of reindeer sausage in less than an hour.
Roger Mooking heads to Nashville. At Urban Grub, an 18-foot-tall hearth hangs a wall of andouille sausages and pork ribs rubbed with sorghum and spices. At Martin's Bar-B-Que Joint, a 6-foot-tall rig can smoke a flock of spiced chickens. The sausages get sent to a kettle brimming with a flavorful boil with crawfish, fire-roasted potatoes, and corn. To complement the fiery chickens, there's a side
Roger puts the pedal to the metal on a 'Rotisserie Bike' in Great Barrington, MA, and cooks up a Filipino-Mexican feast on a lean mean chicken machine in San Francisco. (Repeat).
Roger Mooking gets blown away by not one but two of the biggest metal-clad rigs he's ever seen. In Algoma, Wis., he meets brothers Brad and Aric Schmiling who use a giant cinder block pit and massive metal grates to roast a whole steer. Then Roger heads to Atascadero, Calif. where he meets Jason Elvis Heard, a brilliant engineering consultant who built a record-breaking rig called Mega Pit.
Roger goes coast to coast to check out crazy custom contraptions. Featured: a custom-built meat swing set in West Sacramento, California; and open-fire cooking in New Jersey. Recipes include: whole lamb roasted over a wood fire on a 5-foot hand-powered rotisserie, accompanied by salsa verde made with herbs from the farm and vegetables roasted in a wood-fired oven. (Repeat).
A high class Louisiana brunch; the best Albertan beef in Calgary, Alta; and tips on cooking the perfect prime rib. (Repeat).
A stacked bacon cheeseburger at San Diego, California; how to make an "onion castle"; and more. (Repeat).
John checks a spaghetti grilled cheese off his bucket list, and learns what inspired the invention of a wild sandwich in Irvine, California. Then, it's off to New Orleans to try some of the fried chicken that Beyoncé likes. (Repeat).
In Dartmouth, Nova Scotia, John chows down on a signature crobster roll made from mountains of crab and lobster meat, as well as Digby scallops. Next, he tries a big pizza slice and learns exactly how it's made in Scarborough, Ontario. (Repeat).
John makes a pilgrimage to Canada's best fish and chip spot in Dartmouth, Nova Scotia to learn what makes these flaky haddock filets good. After that, it's off to Montreal, Quebec. (Repeat).
John's first stop is the tiki-crazy San Diego, California where he is looking for an island feast with everything from snack-able baos to ocean-fresh poke bowls. Next, John travels to Halifax, Nova Scotia, which is the place where donair was born. (Repeat).
A dated bakery in Ontario's cottage country relies on summer tourists to pay the bills year-round. Husband and wife team Chris and Carol, are about to give up, until Steve steps in with a sweet solution just in time. (Repeat).
In the tourist town of Tobermory, Little Cove Bakery is languishing in the off-season. Owner Kelly has used up all her savings and will have to shut down if Steve can't turn her business around fast. (Repeat).
Easy, breezy recipes are demonstrated by the hosts. Included: lemon-herb grilled chicken; package parceled cod; two-ingredient desserts; and Geoffrey Zakarian's rumbarb cocktail. Also: suggestions for seasonal greens and dressing pairings.
America's favorite pastime is celebrated. Recipes include Jeff Mauro's Sonoran-style hot dog; Geoffrey Zakarian's spicy kielbasa dog with stout onions; Katie Lee's crab hush puppies; Sunny Anderson's spicy buttermilk fried chicken and waffles; and former MLB player Sean Casey on the best stadium food. Also: tools for easy fruit salad prep; pro picnic tips; Mikey Likes It Ice Cream.
Ree Drummond and her son, Todd, are delivering dinner to her dad and stepmom. Ree makes an Italian meal including: creamy chicken cacciatore soup; parmesan herb drop biscuits; and Italian salad with parmesan crisps and green olive dressing.
Ree Drummond turns rotisserie chicken into four quick dinners. First, she makes a shortcut chicken, sausage, and gnocchi and mixes up a hickory BBQ chicken salad. Then, she stuffs chicken artichoke bread bombs and saves time with fried chicken verde tacos. (Repeat).
Ree Drummond shares favorite foods from her home state of Oklahoma. She serves up saucy Chili Cheese Tots, a sensational Onion Burger and crispy Fried Okra. Then, she toasts the evening with a Boozy Blended Root Beer Float that's totally over the top. (Repeat).
Ree Drummond shares cool desserts for hot summer days. She beats the heat with deliciously decadent Cherry Almond Chocolate Chunk Ice Cream, party-ready Boozy Blackberry Lime Whips, classic Homemade Dipped Cones and fabulous frozen Prosecco Grapes. (Repeat).
A lounge hidden behind a bookcase; a kitchen sink burger; and more. (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).
Adam heads to Milwaukee to learn some grilled cheese secrets in Brew City; He visits a spy-themed bar; and an after-hourse ramen spot. (Repeat).
Adam seeks for hidden eateries around Chicago. He exposes a huge mash-up sandwich that contains the whole menu in one roll, a real NOLA Po' Boy at a hot dog business, and Chicago's gnocchi king in a secret cafe in a residential home. (Repeat).
Adam Richman's hunt for secret dishes leads him to the City by the Bay. There, he tries an off-menu Hawaiian-Korean mash-up, a decadent burger/pate hangover cure and Eggs McMahon - down-home soul food served from a curbside window. (Repeat).
Adam Richman goes to Los Angeles to find a spicy, off-menu burger at his favorite Thai joint. Then, he discovers an inside-out grilled cheese, a secret Mexican breakfast dish named after Godzilla, and a burrito that combines flavors from Peru, Korea and Mexico.
In Las Vegas, Adam Richman explores a Chicago mob-inspired speakeasy and their secret dish using Al Capone's original marinara sauce, two mash-up sandwiches, and a NY-style pizza joint hidden inside the Cosmopolitan Casino. (Repeat).
Adam Richman's in Oahu, where he finds the best short ribs he's ever had, modestly served inside a bowling alley. Then, he finds a NY-Hawaiian fusion pizza in an Irish pub in Chinatown and a classic Hawaiian dish off-menu. (Repeat).
Adam explores Portland, Oregon to look for an off-menu burger; a secret mac and cheese dish with pastrami; and a grilled cheese restaurant that uses a school bus as their dining room. (Repeat).
Adam is in Nashville for off-the-menu, deep-fried grilled cheese and an ice cream soda only ordered by a secret tweet. He also finds a hidden three-cheese, chili hot dog, and a sweet and spicy chicken and waffles creation. (Repeat).
Andrew celebrates Pennsylvania Dutch favorites like shoofly pie. (Repeat).
Andrew explores the bounty of New Hampshire's coastal waters.
Guy Fieri sends his friend Noah Cappe to Tulsa, Oklahoma, with chefs Aarti Sequeira and Joe Sasto to explore the dining scene. The trio tries Italian and Caribbean cuisine, banh mi sandwiches, delicatessen fare, and upgraded cowboy cooking. (Repeat).
Andrew tastes the ancient flavors of Croatia. Dishes include roasted dormice, giant offal kebabs, baked rooster and grilled frog. (Repeat).
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.
Dishes cooked in a Dutch oven are featured.
A look into the history and techniques in preparing a classic Hanukkah dish. (Repeat).