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Diners, Drive-Ins and Dives Tournament: Part 2

Episode | From: Guy's Grocery Games

Chefs from Triple D converge in the market for this leg of the Diners, Drive-Ins and Dives Tournament. In round one, they must check out through the express lane and make comfort food using seven items or less. Next, the chefs make their best dinner using the subpar ingredients from a game of Grocery Golf. Finally, each chef prepares a dish that their competitor made up for them using refrigerator magnets. The winner goes on a shopping spree worth up to $20,000 and earns a slot in the tournament finale!

Spring Eggspressions

Episode | From: Spring Baking Championship

Eggs represent spring and new beginnings better than anything else, and because eclairs use a lot of eggs, the seven bakers take on springtime eclairs in this pre-heat challenge. Then host Ali Khan asks the bakers to create edible spring goodie baskets filled with two types of baked treats -- one of which must use a hard-boiled egg.

Deli-licious

Episode | From: Food: Fact or Fiction?

Host Michael McKean is ready to fill our bellies with delicious dishes from the deli. He's checking out how the bagel met cream cheese and lox, why black and white cookies keep the gray away and when pastrami on rye first piled things high.

Mamma D's

Episode | From: Restaurant: Impossible

Pigs and chickens and goats? Oh my! This Restaurant Impossible takes chef Robert Irvine to rural Pipersville, Pa., and Mamma D's, a place that is part restaurant, part vineyard and mostly petting zoo. Owners Luigi and Liz Desiato are all over the place with ideas -- they have a vineyard, a farm stand, a wine store, a petting zoo and, of course, the restaurant. Robert is confused by what he sees and can't get over the smell, the animals and the clutter everywhere. Could this mission prove to be too much for Robert?

Updated Classics

Episode | From: The Best Thing I Ever Made

What's old is new again! Alton Brown, Robert Irvine, Rocco DiSpirito and Aarti Sequeira transform traditional dishes into innovative favorites. Find out how Stroganoff, Lasagna, Fried Chicken and Bangers and Mash get a makeover and become UPDATED CLASSICS.

San Diego

Episode | From: Hook, Line & Dinner

San Diego is a city where life is lived outdoors, and - as Ben can attest - people who live much of their lives outside also eat seafood every chance they get. Hook, Line & Dinner's host works up his appetite by lending local fisherman a hand during the annual sardine run, as well as diving for sea urchins, and spiny lobster. Away from the fruit of the sea, but still in the water, Ben goes surfing with the owner of Bull Taco, Greg Lukasiewicz. From Greg's humble - but gourmet - fish taco, to the slightly more exotic raw sea urchin, Ben enjoys every moment of his seafood diet under the southern California sun.

Tailgate Pies

Episode | From: Sugar Showdown

Three bakers must use peanuts in the elimination round in order to make it to the $10,000 tailgate-themed pie showdown.

Unwrapped: Holiday Favorites

Episode | From: Unwrapped

Happy Holidays! It's the most wonderful time of the year, especially if you like to indulge in delicious holiday treats. Host Marc Summers will discover once and for all what is in Grandma's Fruitcake and why it enjoys such a special reputation. We'll see how Spanglers makes millions of candy canes every day while still producing some parts by hand. Of course we don't neglect the main dish -- Glazed Honey Hams are sweetened and torched in a process you have to see to believe. Also, what's the story behind "gelt," those chocolate coins encased in bright foil? In an hour special, we'll deck the halls with everything from Korbel champagne to Sara Lee pumpkin pie, from peanut brittle to amazing gingerbread houses.

Vancouver: Box Crabs & Bull Kelp

Episode | From: Bizarre Foods America

Andrew Zimmern visits the beautiful city of Vancouver, British Columbia, where the picturesque surroundings also provide an abundance of food. From the mountains to the sea, some of the world's freshest ingredients are ready and waiting to be tasted! Andrew finds that Vancouver has an abundance of fresh seafood when he samples box crab, bull kelp and squid tentacles.

Can You Please Pas-Ta Sauce?

Episode | From: Worst Cooks in America

The remaining recruits take charge during "Remote Control Chef" by tasting a dish put in front of them and describing it so Tyler Florence and Anne Burrell can recreate it. For the main dish challenge, recruits attempt the difficult task of making fresh pasta from scratch with a little help from Italian nonnas who have years of pasta-making experience. The top recruits earn a spot in the semi-finals.

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