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The South Shall Fry Again

Episode | From: Feasting on...

Alton Brown's cross-country road food motorcycle odyssey begins. Wandering westward from the South Carolina coast, Alton Brown and his crew gather everything from chocolate malts to pickled pigs feet. Alton even gets to race a lawn mower.

Montreal

Episode | From: Late Nite Eats

Jordan Andino explores the Montreal food scene, and it doesn't disappoint. First, he heads to Notre Dame de Grace to try the late night discount menu at Monkland Tavern. Jordan falls in love with the braised calamari caponata, but his mind is blown by the many flavors in the soft shell crab banh mi. Next up, it's off to Moishe's, one of Montreal's oldest steak restaurants in Plateau Mont Royal. Jordan gets started with a superlative filet mignon poutine that's wowing the younger late night crowd and follows it up with grilled chicken and stuffed baked potato. Finally, he heads to Little Italy only to discover a Venezuelan hot spot serving cheesy, gooey pastries and a passionfruit pulled pork arepa that makes his heart sing.

Celebrity: Matilda

Episode | From: Cupcake Wars

Drake Bell, Lori Greiner, Bob Harper and Heather Morris battle to prove their celebrity cupcake dominance and create show-stopping cupcakes for a party celebrating the wonder and whimsy of Roald Dahl's classic story, Matilda. They'll be eliminated one by one with help from guest judge Chloe Dahl, granddaughter of Roald Dahl, until the last celeb standing walks away with bragging rights and a donation to their favorite charity.

Puff the Magic Pastry

Episode | From: Good Eats

Alton Brown examines the laminated pastry that's always fast and always tasty. Don't be afraid, the store bought stuff can deliver the puff. Recipe includes Fruit Tart, Stacked Puff Pastry with Cherries and Salmon Turnovers.

Cake Walk

Episode | From: Unwrapped

Host Marc Summers dons his oven mitts as we bake up cake stories as fast as we can, like Maggie Moo's and their ice cream cupcakes. Then Kings Cupboard put their treasured molten lava cake in a box. Cake artist Kathy Jacobs designs the perfect cake online and Cafe Glace shows that ice cream cakes aren't only for kids. We get the secret behind The Original Pancake House's huge pancakes. Plus, The Makery in Denver shows you how to make beautiful cakes and they clean up after you!

Pot Pie Paradise

Episode | From: Food Paradise

Hearty helpings of comfort food in a crust, from a chock-full-of-chicken pie on Cape Cod, to a manly Aussie meat pie in Georgia, to a rib-sticking steak pie in Chicago.

Wintertime Treats Unwrapped

Episode | From: Unwrapped

Get cozy for a full hour of Wintertime Treats Unwrapped. Visit Harry and David, Swiss Colony and Martinelli's sparkling cider for a look at how they prepare for the holidays. See how Candy Cane trees, ribbon candy and Yule logs are made. Join in a fruitcake toss, and see how popcorn is prepared for pails and in a kettle. Warm up with a visit to the Campbell Chicken Soup factory, and a restaurant serving up only grilled cheese. Plus, see how Halls drops are cooked up for coughs.

Giada in Paradise: Santorini

Episode | From: Giada in Paradise

Giada De Laurentiis visits the mythical Greek island of Santorini for a passionate discovery of the food, culture and breathtaking scenery that make up this ancient paradise. She journeys through the idyllic beaches and whitewashed cliffside villages that dot the island while experiencing the ultimate in Mediterranean cuisine.

Camping

Episode | From: Donut Showdown

Donut-makers Bryan from Sacramento, Jacey from Salt Lake City and donut mogul Mark from Seattle compete in a mystery ingredient elimination round. The final two standing have to impress the judges by making three donuts with a "Camping" theme. The winner takes home $10,000.

No Place Like Pittsburgh

Episode | From: Chuck's Eat the Street

Famed steel town Pittsburgh is going through a food renaissance and Chuck is on a tour of Penn Avenue starting at Meat & Potatoes where Richard DeShantz pays homage to his hometown's culinary roots with updated comfort food like pot roast with horseradish gremolata. Chuck's next stop is at Penn Avenue Fish Company where Chef Henry Dewey runs a wholesale fish market and eatery and uses the belly of a yellowfin tuna to make a barbecued tuna sandwich with guacamole and sweet potato chips. Chuck goes inside an 1860s firehouse and one of the hottest restaurants in town, Bar Marco, where Chef Jamilka Borges makes imaginative food like gemelli pasta with stinging nettle pesto and ricotta. At the stylish restaurant, Salt of the Earth, Chef Chad Townsend figured that the formula for success comes from using Western Pennsylvania ingredients from a local farm.

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