2024-10-09
Ree Drummond cooks up make-ahead savory, sweet and sippable marvels for brunch parties. There's a fabulous French Onion Frittata, a one-pan Lemon Blueberry French Toast Casserole, lovable Sweet Glazed Cherry Almond Rolls and a spicy Tex-Mex Bloody Mary. (Repeat).
Ree Drummond prepares budget-friendly dishes for entertaining. (Repeat).
Ree Drummond prepares a family dinner to celebrate Todd's football team win.
Ree Drummond is making spring favorites to share at her church potluck. Included: glazed pineapple ham slices and a primavera pasta salad with lemon and parmesan dressing.
Ree Drummond gives classic dishes a lighter spin, starting with spice-rubbed Grilled Cauliflower Steaks and fully loaded Lightened Up Nachos. She also makes a platter of Mushroom "Cheesesteak" Lettuce Wraps and Garlic Mashed Potatoes.
Ree Drummond serves up four weeknight dinner winners, starting with Shrimp Sheet Pan Pita. She assembles a taco bar for make-your-own Jalapeno Popper Tacos, makes Five-Spice Steak Bowls and dishes out Eggplant Parm One Pot Pasta.
The Kitchen hosts reveal their secrets to throwing a fun and fabulous dinner party without breaking the bank. Katie Lee Biegel makes an aromatic Lemon Garlic Chicken and serves it with Sunny Anderson's 2-Ingredient Creamy Roasted Rosemary Potatoes. Alex Guarnaschelli is just a pantry pull away from a crowd-pleasing Classic Penne Arrabiata, while Jeff Mauro transforms a budget ingredient into Rum R
Sunny Anderson whips up her Sambal Salmon Bowl, Katie Lee Biegel makes tasty BBQ Tofu and Jeff Mauro puts a veggie twist on Caramelized Mushroom Cheesecakes. (Repeat).
Anna demonstrates how to make bagels and pretzels that are fresh from the oven. (Repeat).
A recipe for homemade marzipan leads to Anna preparing other sweets, including chocolate-dipped cutouts, individual fruitcakes and Battenberg cake. (Repeat).
Anna demonstrates several bar recipes, beginning with how to make a granola bar. Also: She prepares a Canadian confection known as the Nanaimo bar and decadent chocolate-covered caramel bars. (Repeat).
Anna prepares a dough recipe for savory pies and then demonstrates how to make her Gruyère-and-leek quiche. Also: She bakes a French-Canadian tourtiere; and chicken pot pie with a rich and flaky biscuit topping. (Repeat).
Cake cookies are made. Included: recipes for pfeffernüsse; pumpkin-spice cookies with cream cheese frosting; and chocolate-peanut butter whoopie pies. (Repeat).
Anna makes Danish pastry dough, which she uses to demonstrate her spiral raisin Danish, cherry Danish twists, tropical fruit pinwheels and a Danish braid filled with cream cheese, mixed dried fruits and glazed with icing and toasted almonds. (Repeat).
A warm apple crisp is baked, along with a bumbleberry cobbler with scone-like topping and a rhubarb crumble tart with a streusel topping. (Repeat).
Jordan heads to St. Louis, kicking off his visit at Guerilla Street Food, which serves up Filipino cuisine with a Midwest riff. Next up is an old-school diner called the Fountain on Locust, where Jordan gets a taste of classic comfort foods and delectable desserts. For his final stop, Jordan ambles into Gamlin Whiskey House and not only discovers where they hide their whiskey—in braised and bonded
Chef Jordan Andino heads south for a stop in Nashville. He visits restaurants Butcher and Bee, Mafiaoza Pizzeria, and The Treehouse Restaurant.
Chef Jordan Andino's tour of the South brings him to Charleston, where he tastes Mexican-style street fare with a zesty scallop ceviche and roasted street corn. He also tries the croque madame, which reaches new levels of Southern decadence with the addition of pork belly and cherry jam. Next, he digs into shrimp and grits and tries a real Southern staple, fried chicken and waffles. Jordan ends hi
Chef Jordan Andino is in Atlanta. He visits restaurants 5Church, Bon Ton, and Twisted Soul Cookhouse and Pours.
Jordan is in Tucson, Arizona, where cultures collide and the restaurants reflect Southern, West Coast and Mexican influences. His first stop is Pasco Kitchen and Lounge, where he tries street tacos with slow-roasted pork and the Pasco Nachos loaded with cheesy platinum sauce and even more juicy pork. Next up, he takes a trip to the bayou at The Parish Gastropub, where he makes traditional Cajun Gu
Chef Jordan Andino heads to Sacramento, California where he visits three restaurants that serve exotic dishes including Italian, Mediterranean, and Mexian cuisines.
Chef Jordan Andino visits three restaurants that serve Asian dishes after dark in Oakland, California.
A gastronomical exploration of Salt Lake City's iconic food, including steak tips with mole; scones; and a pastrami burger.
Andrew highlights the culinary diversity and history of San Francisco.
During the whoopie pie battle, challengers must mash potatoes into sandwiched cookie pies. In Round 2, host Lorraine Pascale and judges Alex Guarnaschelli and Sherry Yard determine who's a baker and a faker when onions must be used in baked sweets.
Pro and amateur bakers face off during a fruit tart battle, but some find the challenge a tough nut to crack when pistachios are introduced as the surprise ingredient. In Round 2, host Lorraine Pascale and judges Sunny Anderson and Zac Young see which bakers best combine a variety of mustards with their sweet treats.
The artists at Frosted Art Bakery roll up their sleeves to create a five-foot alligator cake that's so lifelike it could have crawled right out of the swamp. Later, Society Bakery proudly shows their appreciation for one of Dallas' finest with a police badge cake that replicates the retiring officer's shield. Finally, young gun baker Dylan Humphrey crafts a giant golf cart cake that looks realisti
Wunderkind Dylan Humphrey builds a five-foot-tall oil derrick cake for a groom who works on an oil rig. Frosted Art Bakery tackles a lifelike cake of giant jellyfish complete with edible tentacles, and love is in the air when a young romantic proposes with a special cake containing a secret compartment. (Repeat).
One deserving veteran's family is celebrated with a tank cake so accurate it rivals its 11-ton counterpart. Then a wine-and-cheese festival has one baker creating lookalike cakes so authentic they're bound to fool the experts. Finally, a groom's cake gives new meaning to the phrase "Gone Fishin'." (Repeat).
A six-foot cake for an uber-extravagant Bollywood-themed fundraiser has one baker outdoing herself; the Dude may abide but he also shows up as an awesome groom's cake; and a giant egg cake is intricately adorned inside and out to pay homage to a baker's grandmother's traditional paintings. (Repeat).
The chefs share their takes on baked treats from around the globe. (Repeat).
Ree Drummond cooks up make-ahead savory, sweet and sippable marvels for brunch parties. There's a fabulous French Onion Frittata, a one-pan Lemon Blueberry French Toast Casserole, lovable Sweet Glazed Cherry Almond Rolls and a spicy Tex-Mex Bloody Mary. (Repeat).
Ree Drummond prepares budget-friendly dishes for entertaining. (Repeat).
A gastronomical exploration of Salt Lake City's iconic food, including steak tips with mole; scones; and a pastrami burger.
Andrew highlights the culinary diversity and history of San Francisco.
The bakers aim to stump the stabbers with their lifelike cake recreations of items found in the produce aisle. In round two, hosts John Henson and Jocelyn Delk Adams challenge the remaining bakers to wrap their cakes in edible plastic. (Repeat).
Gesine hosts a high school graduation party for her dear friends' daughter. It's a garden party filled with sweet treats. Included: petit fours and chocolate ganache drops.
Gesine invites her friends for a trip down memory lane and an Italian dinner of bolognese lasagne.
Alton Brown has the sauces that will save dinner every time. (Repeat).
Alton Brown's family might overdo it at the holidays. The trick is to stick with these low-alcohol beverages. The flavors will knock someone out, but the proof won't.
The bakers aim to stump the stabbers with their lifelike cake recreations of items found in the produce aisle. In round two, hosts John Henson and Jocelyn Delk Adams challenge the remaining bakers to wrap their cakes in edible plastic. (Repeat).