2024-07-06
Michael Symon heads to his hometown of Cleveland to visit a brewery that revolutionizes classic pub fare with decadent confit chicken wings in chipotle-maple glaze. (Repeat).
Michael Symon heads to Providence, where a traditional Rhode Island hot wiener in a crepe topped with chili is the ultimate local comfort food. (Repeat).
Michael Symon ventures south to the Smoke on the Falls competition in Gadsden, Alabama. From couples to friends to whole families, more than 60 teams compete, but only one will take home the title of Grand Champion. (Repeat).
A Grill Masters Napa tournament begins with appetizer ingredients that include a sea creature and colorful veggie. Later, a ballpark snack could be seen as a curveball in the entrée round; and chilies make the judges happy as a dessert component. (Repeat).
Outdoor grilling in Napa Valley, Cal., begins with baked beans and lamb belly. Later, a seafood-heavy basket requires a lot of work and creative thinking for the competing chefs; and in the dessert round, one of the mystery ingredients shows a tendency to char quickly. (Repeat).
Grillers compete in California's Napa Valley. In the first round, they pound away at a seafood protein. Later, a beautiful rib eye could distract the contestants from the other basket ingredients; and sweet surprises should make for some yummy desserts. (Repeat).
Four grillers compete for the final spot in the grand finale. Ingredients in the appetizer round include beautiful mushrooms and a strong jam; fish butchery and flavor balancing come into play when making entrées; and a yummy cake needs to be reworked for a winning dessert. (Repeat).
The grilling tournament ends with a porky surprise in the appetizer round; a surf-and-turf combo when making entrées; and bananas and wine as tricky dessert ingredients. (Repeat).
Outdoor grilling in Napa Valley, Cal., begins with baked beans and lamb belly. Later, a seafood-heavy basket requires a lot of work and creative thinking for the competing chefs; and in the dessert round, one of the mystery ingredients shows a tendency to char quickly. (Repeat).
Grillers compete in California's Napa Valley. In the first round, they pound away at a seafood protein. Later, a beautiful rib eye could distract the contestants from the other basket ingredients; and sweet surprises should make for some yummy desserts. (Repeat).
Four grillers compete for the final spot in the grand finale. Ingredients in the appetizer round include beautiful mushrooms and a strong jam; fish butchery and flavor balancing come into play when making entrées; and a yummy cake needs to be reworked for a winning dessert. (Repeat).
The grilling tournament ends with a porky surprise in the appetizer round; a surf-and-turf combo when making entrées; and bananas and wine as tricky dessert ingredients. (Repeat).
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Ali Khan is taking in the mountain views in Asheville, N.C., as he looks for local deals on breakfast, lunch, dinner, and a snack. (Repeat).
Host Ali Khan has 12 hours and $35 to find the best deals for breakfast, lunch, a snack and dinner in Minneapolis. (Repeat).
Ali Khan hunts for affordable meals in Las Vegas. (Repeat).
Ali Khan, full-blown food enthusiast and blogger, has 12 hours and only 35 bucks to find the best deals in Portsmouth, N.H. for breakfast, lunch, dinner and a snack! Ali starts his day by tackling a monster of a pancake. The he comes face to face with the massive "Stairway to Heaven" burger, topped with braised short rib. Next he hits the waterfront for a cup of classic New England chowder. He end
Roger Mooking is checking out the best combinations of eggs, gravy, breakfast meat, and fried dough that make up the twelve greatest breakfasts in the country. He's hanging out in the kitchen with chefs learning all their secrets on how to get the day started. (Repeat).
Roger Mooking travels the U.S. to find classics with a twist and unexpectedly delicious pairings. He visits the chefs in their own kitchens to find out how they create these surprising and mouthwatering dishes. (Repeat).
Roger Mooking takes 15 gastronomical trips for the most exotic, flavorful and spicy foods all without leaving the U.S. The featured chefs create classic international meals from Ethiopia, Thailand, Mexico and more in their own American kitchens. (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:
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 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. (Repea
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).
All across America, folks are cooking up red, white, and blue meals that pay tribute to tradition and tempt the taste buds. (Repeat).
From a super-stack, password-protected cheeseburger in Chicago to top-notch barbecue at a Walla Walla, WA, gas station, the most delicious dishes at the most surprising places across the country are revealed. (Repeat).
From a half-pound kielbasa smothered in Swiss cheese to an all-beef dog stuffed with smoked brisket, these restaurants are all about delicious dogs and sizzling sausages. (Repeat).