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At La Galleria 33 in Boston, Ramsay forces the owners to confront their staff and reclaim control of the restaurant; menus and decor are revamped.

Learn what's behind mental decline with age, and how to improve memory, focus and concentration with NeuroQ's Darrin Peterson and Dale Bredesen MD.

Join Connie Craig-Carroll and health expert Ken Meares in this eye-opening discussion about OmegaXL. Learn how this unique supplement can help you fight the limitations of joint pain and embrace an active lifestyle.

Jacuzzi Bath Remodel and interior designer Christina Haack share how to transform your bathroom into a gorgeous, safe, stylish space in as little as one day. Call now for a FREE quote-plus FREE fixtures and a FREE shower door.

Connie Craig-Carrol & Founder Ken Meares investigates Omega XL, the ultimate all-natural solution for joint pain from inflammation.

Ross Mathews joins Tiffani to prepare some classic recipes with new school flavor; a new spin on beef and mushroom stroganoff over creamy polenta; crisp string beans; ginger beer; candied ginger apple pie.

Tiffani invites friends Dan Bucatinsky, George Newbern and Ashley Williams over for a potluck party; roasted vegetable and sausage lasagna; orange chipotle shrimp and gooey salted caramel brownies.

Tiffani invites Bill Bellamy and Nicole Sullivan over for a game day feast; pulled pork sandwiches with Brussels sprouts slaw; a refreshing and bubbly Summer Shandy; baked ginger wings and loaded baby baked potatoes.

Tiffani serves Dave Foley and Naomi Priestley some of her favorite retro dishes; the menu consists of tangy pickled turnips, a cheesy patty melt served with disco fries smothered in gravy and cheese sauce; a boozy chocolate hazelnut milkshake.

A luscious pork roast made with a spicy Mexican-inspired corn; a decadent chocolate/peanut butter dessert.

The best mac and cheese ever, made with a bacon and creamy béchamel sauce; a pan seared pork tenderloin drizzled with a rosemary balsamic and orange sauce.

Sesame ginger salmon en papillote; a tangy and creamy lemon basil orzotto; a sumptuous honey glazed apple and pear tart.

Cumin scallops seared to perfection for tacos with tomatillo guacamole; crispy-bottom skillet corn cakes with bacon; skillet blueberry cobbler.

A savory sausage, bacon and duck confit; chicken cacciatore flavored with onion, mushrooms, red peppers and garlic; steamy fish stew or bouillabaisse featuring clams, mussels and shrimp.

Kelsey turns turkey breast into a tender roast dip with melted gruyere; golden shrimp for a Cajun po' boy; BLT with sweet basil mayo and crispy pancetta; pressed picnic sandwich with roasted red peppers and pepperoncini spread.

Alton Brown reloads his classic fish and chips show with a brand-new recipe for french fries and fish sticks all while being hounded by his sister.

Alton Brown reloads his classic fried chicken episode with an all-new deep-fried recipe, an introduction to sumac, and a look at the science of crunch.

Alton Brown reloads his classic cocoa powder show with three updated dishes, including a new twist on brownies, an introduction to black cardamom, and a scientific road race.

Alton Brown reloads an episode that has been bugging him for years; he finally comes to terms with grits and polenta while a certain Southern gentleman returns to teach the corniest bread of all.

Reloading a classic roast chicken episode with new flavors and science, and a strange new twist on broiling.

Alton Brown reloads this original pressure-cooker episode with a new broth and his take on the Vietnamese classic, pho.

Alfonso explores foods with farm-fresh ingredients; the Georgian pecans going into Carolina Foods' Duchess Pecan Pies; the North Carolina potatoes in the Trinity Frozen Foods Southern Sweet Potato Fries; Mott's Snack & Go Strawberry Applesauce Pouch.

Alfonso visits Tennessee's iconic Jack Daniel's Whiskey; the Fannie May factory in Ohio; he finds out how a mix of hard candy and gum became the Charms Blow Pop; why one does not have to travel to NYC for the Original Soupman's tasty Chicken Gumbo.

P.F. Chang's Home Menu Beef and Broccoli frozen entree alleviates weeknight meal stress; Chocolate Chip Quaker Chewy Bars are made for both kids and adults; Hostess Chocolate Cupcakes; Keurig's Green Mountain Coffee pods.

Alfonso covers all things easy - from snacks that evoke childhood memories like Hostess Twinkies and Jel Sert Otter Pops to easy dinner solutions like Bertolli's Chicken Parmigiana and Penne; a closer look at how Manischewitz Matzo is kept kosher.

Alfonso Ribeiro pops the top on a Snapple Kiwi Strawberry beverage, samples the classic Big League Chew shredded bubblegum, and gets the inside scoop at Pez; how Popchips get their crunch on without being deep fried.

Alfonso Ribeiro reveals the secrets behind heat-and-eat barbecue from Farm Rich Smokehouse; the super yellow color of French's Mustard; the sweet-sour punch of Mt. Olive Bread and Butter Pickles; Christie Cookie Co.'s serious Chocolate Brownies.

A Chinese style noodle bowl made with frog legs and pig skin; sautéed rabbit offal and goat head soup.

Andrew gets a taste of the rewards from hard work and discovers the true flavor of Charleston's food scene.

Andrew visits St. Croix in the U.S. Virgin Islands, where he discovers a diverse cultural melting pot of food. Goat water soup; conch roti; breadfruit tostones.

Science behind what makes milk taste better; a traditional Serbian casserole made with lamb organs; emu testicles.

Andrew visits the forgotten Gulf shore where people strive to preserve their own unique way of life; stingray tacos; pan fried duck testicles; nutria stew.

Bizarre Foods America visits the Big Easy where the food and the culture are a mix of Southern traditions and modern influence. Andrew eats stuffed pig stomach and smoked raccoon served with a side of live jazz.

Chef Beau MacMillan dives into some scallops; Roger Mooking heads to Texas for succulent chicken; Molly Yeh reveals the secret to her favorite fried pickles.

Alton Brown talks up his favorite beef Wellington; Jamika Pessoa melts over buttery biscuits; Beau MacMillan Tratto's pasta in Phoenix is worth waiting for; Duff Goldman is okay with waiting in line at this special hot chicken joint.

Exploring Atlanta's food, from barbecued rib tips and top-secret burgers to angry mussels; a guide to some of Atlanta's most popular places; Atlanta native Alton Brown takes viewers to some of his favorite spots and divulges locals-only secrets.

Alex Guarnaschelli names the dish that resulted in her being born; Fanny Slater explains why she wouldn't get married without catfish and grits; Jonathon Sawyer discusses how one dish changed the lives of over 200 inmates.

Andrew travels to Louisville, Ky., which boasts one of the most eclectic food scenes in the country; he digs into Southern favorites with an Asian twist, fried chicken served with a fiery sauce and comfort food for the modern era.

Andrew visits Memphis, Tenn., where he makes stops at some of its most beloved barbecue joints; he drops by one of America's most iconic soul food restaurants and visits a joint where Italian and Southern comfort food are combined.

Eddie Jackson rounds up a full day of meals that have one thing in common, being forged by fire; he goes beyond the average grilled meal with flame-cooked breakfast, roasted meats and even fiery desserts.

Eddie Jackson proves that mac and cheese doesn't have to be a side dish as he finds ways to incorporate it into a full day of meals; from breakfast biscuits and pancakes to meaty dishes with a unique dessert, it's a full day the cheesy way.

Chef Beau MacMillan dives into some scallops; Roger Mooking heads to Texas for succulent chicken; Molly Yeh reveals the secret to her favorite fried pickles.

Alton Brown talks up his favorite beef Wellington; Jamika Pessoa melts over buttery biscuits; Beau MacMillan Tratto's pasta in Phoenix is worth waiting for; Duff Goldman is okay with waiting in line at this special hot chicken joint.