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Sizzling Steaks

Episode | From: Man Fire Food

In Buffalo Gap, Texas, Roger Mooking meets Tom Perini at his restaurant, Perini Ranch Steakhouse. Roger is put to work lighting up burn barrels for the metal pits, then dessert is baked in a coal-covered cast iron Dutch oven. At Pitchfork Fondue Western Cookout in Pinedale, Wyo., owner Matt David invites Roger to his outdoor kitchen where steaks are skewered onto pitchforks and deep-fried in giant cauldrons.

Churn Baby Churn

Episode | From: Good Eats

You scream, I scream, but Alton Brown would rather make his own ice cream ... and sorbet and granita. Learn the secrets the pros don't want you to know, find an ice cream machine that delivers the goods without breaking the bank and get recipes for Key Lime Sorbet, Serious Vanilla Ice Cream and Coffee Granita.

Summer Beach Party

Episode | From: Everyday Italian

Summer is the perfect time to eat on the beach and tonight Giada's entertaining in style with a sunset beach party. She's serving up a menu of light summer favorites (Salmon With Lemon, Capers and Rosemary; Farfalle With Broccoli and Watermelon and Cantaloupe Salad With Mint Vinaigrette) perfect for soaking in the warm weather. Plenty of friends, fun and food -- the perfect summer meal.

Gateau St. Honore

Episode | From: The Galloping Gourmet

An unusual dessert cake made from pastry balls stuck together with sugar forming the outside of a cake and filled with whipped cream.

Patiently Weighting

Episode | From: Guy's Grocery Games

It's a challenge of weighty proportions as the four chefs must make comfort food using no more than five pounds of ingredients. Next, the chefs must incorporate Guy's unusual Grocery List into their noodle dishes. In the final game, two chefs go head-to-head as they shop together to make their best dish in One Ingredient Per Aisle.

Crunch

Episode | From: FoodCrafters

In this episode, FoodCrafters explores the satisfying crunch in handmade snacks. Host Aida Mollenkamp rolls out the flatbread in Larkspur, California and checks out an innovative nut roaster in Boulder cooking up amazing flavors. Then visit a dancing gourmet popcorn family in Seattle and an artisan confectioner that will make you re-think peanut brittle.

On the Go

Episode | From: Candy Land

The people of Candy Land have things to do and places to be, but there's just one problem -- there's no mode of transportation. Host Kristin Chenoweth challenges the remaining teams to build an inventive way for the locals to get around. Whether by land, air or sea, the teams must consider the unique terrain of their assigned lands to help their citizens stay on the go and impress judges Nacho Aguirre and Aarti Sequeira.

Mia Famiglia

Episode | From: Restaurant Divided

Chef/Restaurateur Rocco DiSpirito steps in to help feuding siblings Larry and Laura resolve their conflicting ideas about how to save their struggling family restaurant, Mia Famiglia, opened in honor of their late father. Laura believes changing to a sports bar concept will bring in the customers, while Larry is certain that a steakhouse will save them. In order to reveal the future of the restaurant, Rocco divides the restaurant to open both concepts for one night. Based on his assessment of customer reactions and the financial viability of each concept, Rocco chooses only one restaurant to move forward, bringing this family together and giving them hope for the future.

Detroit

Episode | From: Bite This with Nadia G

Nadia G hits Detroit to taste the best of what this hardcore city has to offer! First Up: G bites into a Juicy Lamb Burger at Vinsetta Garage, a vintage car garage transformed into a high-end diner. Next, it's time to give a shout out to Detroit's huge Lebanese population at Phoenicia, where G schkoffs the finest Mouhamara and Baba Ganoush with Hashwi. Finally, G visits Coach Insignia for Faygo Rootbeer-Braised Short Ribs! Panos reports on lamb, The Spice Agent gives us the low down on pomegranate syrup, and Hans fills us in on Detroit's very own Faygo soda.

Remember the A La Mode

Episode | From: My Grandmother's Ravioli

Grandpa Louis McMillan, 69 of Fannin, Texas, is a master at the art of barbecue. He knows what temperature to cook the meat, how to apply dry rub, how long to smoke it and cook it. His eatery was a former post office -- and the food there always delivers. It was deemed one of Texas' top barbecue joints many years running. If you like brisket, ribs and the South, you will not want to miss this episode.

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