In the first game, the four chefs are only allowed to shop in the middle aisles to make their vegetarian feast. Then, the chefs must prove that they can master surf and turf on a budget! Last, the final two chefs cook from the rainbow as they make their best, most colorful dishes.
Richard McCallister of Marksbury Farm Market invites Roger Mooking to his annual spring celebration in Lancaster, Ky. Richard and Roger season a flock of spring chickens and cook them in a contraption inspired by the grills in Uruguay. Roger contributes a dish to the party: corn on the cob seasoned with coconut oil and an exotic blend of spices. Richard's friend Jim Budros insists on preparing Strawberry Rhubarb Cobbler for dessert and transports his 2000 pound wood-burning oven straight from Ohio.
Andrew Zimmern uncovers the one-of-a-kind tastes of Austin, a city known for "keeping things weird." The city excels at meaty classics like barbecued brisket, Texas-style chili and chicken-fried steak.
The chefs must make use of ingredients that are usually thrown out, for being imperfect, overripe or stale. For example, the first basket includes juicer pulp and tea bags. Then in the second round, the competitors have to get creative with a little bit of salad dressing and some paltry scraps of poultry. And the finalists get some often-tossed portions of a fruit and the peels of a veggie to work into their desserts.
She's a superstar in the culinary world who seems like a friendly next door neighbor. But success didn't happen overnight. It's the story of Paula Deen. Her fears, her struggles and the dreams that finally came true are all recounted on the Food Network series, "Chefography."
There's so much to love about pizza -- crispy crust, savory sauce, ooey-gooey cheese and endless options for toppings. Pizza might just be the perfect meal, and Eddie Jackson has a day full of out-of-the-box slices to prove it.
Iron Chef Michael Symon faces off against Challenger Takashi Yagihashi, executive chef at critically acclaimed Takashi in Chicago. Judges are Simon Majumdar, Candice Kumai and Peter Jacobson.
Adam is in Portland, Oregon, searching for a massive off-menu burger featuring almost every animal, a secret mac and cheese dish with pastrami, and a legendary grilled cheese restaurant that has their dining room in a school bus.
Five remaining teams made up of an expert cake artist, sugar sculptor and master food carver return to battle to create mind-blowing Christmas fantasy creations, and in the first round, they'll be challenged to show how Santa's elves get in shape. Then, the teams must give the Nutcracker a modern twist. Special guest judge Tamera Mowry-Housley, host of The Real and avid holiday crafter and baker, will help determine which team is eliminated.
Robert is racing to Indianapolis to help Snooty Fox, a struggling English pub-style restaurant. It's been a mainstay in the city for 28-years but because of their aging clientele, it likely won't last another 8-months. Robert is underwhelmed by the British-influence and overwhelmed by grime and food safety issues. The first thing he does is close the kitchen down. But there are bigger fish (and chips) to fry when the head chef quits with no notice. With two days to get this place back on its feet, Robert kicks into high gear -- interviewing new chefs, overhauling the decor and updating the menu. With time quickly running out, trouble with the design keeps everyone wondering if the Snooty Fox is ever going to run again.