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Going Global

Episode | From: Worst Cooks in America

The recruits will be tested on an international level as they attempt to learn to make Hand Pulled Chinese Noodles and meatballs from around the globe. Will the recruits pull through or will they create an international disaster?

Flay vs. Boucher

Episode | From: Iron Chef America

Colorado chef Kurt Boucher enters Kitchen Stadium to challenge Iron Chef Flay. Will his Rocky Mountain style win over the judges, or will Iron Chef Flay's Southwestern flair prove victorious?

Liver and Learn

Episode | From: Chopped

The chefs receive calves' livers and ranch dressing in the first round, and the judges watch as four appetizers come together in 20 minutes. Then in the entree round, a small bird and a citrusy spice make for an interesting combination. And will hot sauce be a hit in the finalists' desserts?

Smoked, Stuffed and Frozen Finds

Episode | From: Food Truck Nation

Chef Brad Miller visits an Orange County food truck with a custom smoker on board. Then he heads to Austin, TX, to try classic Cajun dishes with a twist. Finally, in Los Angeles, he discovers an ice cream truck without a freezer.

Brunchables

Episode | From: Unwrapped

Today, Unwrapped is waking up early with the best brunch has to offer! Get off to a sweet start with Hostess Donettes, and see how Sunkist Naturals is changing traditional orange juice into a smoothie! Next, millions of people get their morning coffee at Starbucks every day. Find out how they keep the hot stuff flowing! Grape-nuts don't have grapes or nuts inside! We'll show you how Post makes 'em, then we're heading over to Schwan's to try a new frozen breakfast sandwich. Later, bagels are popular day and night, but wait'll you watch how Bruegger's bagels hit the oven before dawn!

Tuscan Sun Festival

Episode | From: Extra Virgin

Gabriele Corcos and Debi Mazar have been invited to put on a cooking demo at the prestigious Tuscan Sun Festival in Cortona, Italy. They whip up a Shrimp and Zucchini Risotto and a Peach and Fennel Salad for the festival goers. Then, they go to the villa made famous by the book "Under The Tuscan Sun" to cook a special lunch of Straccetti con Speck e Porcini and Porcini Carpaccio for some important VIPs in the Italian culinary world.

Dr. Seuss

Episode | From: Cake Wars

Everyone from the Cat in the Hat to Thing 1 and Thing 2 are coming to Cake Wars for a huge Dr. Seuss celebration in honor of the new book "What Pet Should I Get?" Only one master cake artist will have their creation at the center of the party and walk away with $10,000, but to win, they'll have to impress guest judge Susan Brandt, President of Dr. Seuss Enterprises, and work faster than you can say "one cake, two cake, red cake, blue cake!"

Fired Up

Episode | From: Man's Greatest Food

Where there's smoke, there might be fire, but there's definitely delicious food. Roger Mooking runs down 15 of the best fire- and smoke-kissed dishes across the U.S., including all the pork, beef, chicken and flaming desserts. Get a behind-the-scenes peek at chefs in their own kitchens offering recipes and more on how to make the very best food over an open flame.

Next Episode: Sat 9:00AM | 8:00C

Phoenix

Episode | From: Bizarre Foods: Delicious Destinations

Andrew Zimmern explores the multicultural cuisine of Phoenix, Ariz. A heavy Mexican influence is present throughout the restaurant scene in dishes like chilaquiles and pazole. But Andrew finds that this Southwestern city has much more to offer than just classic Mexican fare, like Neapolitan pizza made by a James Beard Award-winning chef and popular Sonoran hot dogs.

Sugar High

Episode | From: Unique Sweets

It's time for the ultimate sugar high. In Miami, Brain Freeze Nitrogen Ice Cream Lab is concocting delicious creations, and offering a mad scientist challenge to eat 30 scoops of ice cream in 30 minutes. At Spot Dessert Bar in New York City, imaginations run wild with their Asian-inspired plated desserts, including a riff on the classic chocolate lava cake featuring an explosion of creamy green tea. And in Southern California, Afters Ice Cream delivers two desserts in one with their donut ice cream sandwiches!

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