2024-07-14
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 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).
Nancy hosts a good old-fashioned spring kick-off for her farmer friends in the Season 6 premiere. On the menu: strawberry jelly roll; spring greens salad with traditional ranch dressing; shepherd's pie with tater tot topping; and minty spiked vanilla iced tea.
Nancy prepares a hearty dinner for her son and his family. Included: a warm spinach-olive-and-artichoke dip; porky pot pie with cheesy drop biscuits; butter-roasted turnips; homemade hot chocolate with old-fashioned donut sticks for dunking.
Lorraine Pascale helps Nancy plan a tea party for her granddaughters. On the menu: salmon Wellingtons; broccoli salad with goat cheese; individual pistachio bundt cakes with lemon curd filling; and bacon-cheddar straws.
Host Nancy Fuller teaches her grandson and a few of his friends how to cook. Recipes include foolproof chicken Parmesan; spaghetti and meatballs; sautéed green beans with creamy lemon dressing; peanut butter bars with salted chocolate ganache.
A celebration is planned for the farmhouse turning 250. Included: Nancy prepares a special cocktail to toast the occasion. Also: She makes beans-and-greens bruschetta with broiled goat cheese; bacon-wrapped pork roast with potatoes and onions; warm kohlrabi salad; and orange ombre birthday cake with chocolate frosting.
Nancy cooks with leftovers. Recipes include a kitchen sink frittata; meatloaf soup; brownie bread pudding with coconut chunks; overnight cantaloupe oats; and a sweet vodka sipper.
Fiery Cuban food is prepared for a farmer's fiesta. Recipes include arroz con pollo; sweet and spicy baked plantain chips; kicked-up Cuban salad; cheese flan; and spicy mojitos.
Nancy spends Mother's Day with her three grown daughters. On the menu: veal scallopini with mushroom marsala sauce; sautéed spinach with garlic and thyme; blueberry cobbler a la mode; and a sip-tastic spritz recipe.
Competing bakers are challenged to make a soccer-themed birthday cake. They must incorporate in the design a personalized jersey and a trophy. (Repeat).
Booklover Nehaa is passionate about reading, and the design for her extra special birthday cake shows it. Bakers Damion and Monja are under pressure to create a novel cake. Ultimately, the birthday girl will decide who the winner is.
For her son Toban's 9th birthday, Kristine wants to give him the birthday cake he's always dreamed of. With Toban's extreme birthday cake design in hand, bakers Sam and Kristen are given the challenge. (Repeat).
To celebrate son Cooper's 9th birthday, Vanessa is planning a huge bash, but still needs a cake. Bakers are tasked with creating Cooper's towering all-green cake with a minimum of 7 layers and very specific decoration instructions. (Repeat).
Two cake-makers battle it out in an attempt to make one child's dream birthday cake a reality. (Repeat).
Bakers Lindsey and Damion compete to make Avery's flavorful fairyland cake. (Repeat).
The grocery store opens and people line up at the door, but problems arise, including shortages of items. (Repeat).
Mark opens a new restaurant in Toronto and is upset at a local paper's review of his chicken soup. The eatery also caters a large charity event.
The store is evaluated six weeks after the opening, and Mark decides to make menu changes for the store and the restaurants. (Repeat).
Mark creates a cookware line and a cookbook, while his catering team handles a big event. (Repeat).
It's a parking lot party at Bristol Farms in Calabasas, CA. Chefs stakeout shoppers for a weekend brunch, then it's crunch time before the final two chefs try not to meltdown.
The stakes are sky-high as host Alex Guarnaschelli challenges the chefs to find a cart with enough in it to create a stacked dish. Then, the competitors channel their inner Julia Child to cook up some fine French food.
Jonathan Bennet celebrates the release of "My Big Fat Greek Wedding" by having the cooks create moussaka for guest judge Nia Vardalos. The participants then transform sushi waffles into equally viral-worthy dishes to see who can make the best mac and cheese. (Repeat).
Jonathan Bennett goes old school with a trip back to 1953, and the chefs will have to use a vintage meat grinder to create dishes of today. Then, the competitors take on the smiley fries food trend before making their own version of a winning cioppino. (Repeat).
Nancy cooks breakfast for dinner for her visiting grandkids. Included: gooey cinnamon buns with cream cheese icing; sausage pancakes; sweet potato hash with fried eggs; sweet strawberry-and-banana milk.
Nancy cooks a special meal for a Father's Day putt-putt golf event. On the menu: a surf-and-turf dinner of spicy lobster cakes with mango salsa and porterhouse steak. Other recipes include mile-high loaded baked potatoes; and a fun twist on tiramisu.
A summer party is hosted by Nancy Fuller at her home, where she serves corn dog bites with a strong yellow mustard, a shrimp boil, fresh pasta salad with basil vinaigrette, butterscotch-and-chocolate-dipped frozen bananas with candied nuts and sprinkles. On the drink menu is a boozy Bloody Mary beer.
In the Season 7 premiere, preparations are made for an annual cupcake competition. Included: a recipe for barnyard vanilla cupcakes. Also: Nancy makes her grandchildren caramel-dipped local apples; and homemade pear and plum fruit roll-ups.
Nancy whips together some brown bag lunches for her local hospice's charity motorcycle rally. Included: a "whole hog" hoagie with Parmesan-and-herb-dusted sweet potato chips; "big slab" chocolate-and-cherry cookie bars; and virgin apple cider sangria.
A Fuller Thanksgiving at the farmhouse features a feast of roasted and braised turkey with cognac gravy; root vegetable mash with thyme brown butter; pull-apart butter rolls with everything seasoning; pecan pie; and bourbon-cranberry cocktails.
A canvas and cocktails class includes a meal prepared by Nancy. On the menu: lemon-and-oregano chicken; orzo pilaf salad with mustard greens and dried cherries; a winter citrus tart with shortbread almond crust; and Moscow Mules.
Nancy hosts a family holiday party with appetizers that include crab cakes with zesty herb tartar; and marinated beef tenderloin skewers with horseradish cream. Also: She puts together the ultimate cheese fondue dip station; makes Grammy Carl's popcorn balls for the little ones; and offers grownups a Champagne tower and Farmhouse Kir.
Comforting classics are on the menu. Included: penne with meaty ragu; three-cheese-and-herb-garlic bread; poppy seed and lemon angel food cake; and a drink recipe for Rye Old Fashioned.
Nancy prepares for a little post-holiday entertaining when she hosts a big open house with brunch for all of her friends. Highlights include a build-your-own Bloody Mary bar; shrimp cocktail with a twist; and a country ham breakfast casserole with hash brown cakes.
Andrew Zimmern explores the cuisine of Merida, Mexico. He tries traditional slow-roasted pork, pork-stuffed cheese balls in Yucatan sauces, and much more. (Repeat).
Andrew Zimmern is in El Paso, Texas, to dive into its rich food culture. He tries everything from traditional fajitas and menudo to rolled tacos and entomatadas. (Repeat).
Cream puffs with spices challenge the competitors.
The Kitchen goes big on Thanksgiving flavors with mashup favorites. Katie Lee Biegel makes Spinach Artichoke Dip Stuffed Mushrooms, Jeff Mauro preps Jalapeños and Cranberry Stuffed Turkey Breast and Sunny Anderson bakes "Adult" Pecan Pie Brownie Bars. (Repeat).
Broccoli, a nutritional superfood, is the subject.
Chiffon cupcakes are made.
Cream puffs with spices challenge the competitors.