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Immersion Therapy

Episode | From: Good Eats

The last decade has seen a lot of change in the food world, but no device has made more of a difference than the immersion circulator. Alton Brown makes an argument for having one in every kitchen by featuring dishes such as perfect rump roast, cheesecake and a killer liqueur.

Small Plate Club

Episode | From: Food Detectives

This week the team conducts an experiment to find out if the size of your plates can make you fat. Ted Allen also reveals why asparagus doesn't smell like much going in, but can be rather pungent coming out. And, have you ever wondered how much of the alcohol evaporates when you cook with liquor? Lastly -- can drinking too much water actually kill you? Find out this week, on Food Detectives.

Healthy Mexican

Episode | From: Mexican Made Easy

Forget about fast-food burritos, heavy creams and fried tortillas, in this episode Marcela will show how traditional Mexican food is unprocessed and healthy, as she whips up four especially 'healthy Mexican" recipes: grilled steak tacos rolled in lettuce leaves; spicy shrimp broth with lime and cilantro; Mexican chayote squash with cool yogurt dip; and a citrus spritzer sweetened with agave syrup.

Tex-Mex

Episode | From: Man's Greatest Food

Roger Mooking travels across America searching for the 12 best Tex-Mex dishes from beans, meats and peppers to salsas and gooey cheeses. He'll have these Tex-Mex-loving chefs revealing inside secrets for how to create their signature Southwestern taste explosions and unique regional treats.

Fight Club Sandwich

Episode | From: Carnival Eats

Noah Cappe meets his match with some knock-out fruity feasts at the Florida Strawberry Festival in Plant City. He starts the day with the Strawberry French Toast Burger and slurps the Way Better Strawberry Shake. Then he heads up the coast to Maryland's Towsontown Spring Festival, where he munches on a Poppin' Lobster Dog and goes local with the Baltimore Club and some Japanese street food.

Chopped Champions: Part 4

Episode | From: Chopped

Four new returning winners battle for the single place remaining in the $50,000 Chopped Champions grand finale. In the first round, the chefs must shake things up with sour apple martini mix in the basket. Then with an imposing cut of meat and a sweet wine in the entree round, the champions aim to keep the creativity level high. And after the judges taste two very different desserts made from corn nut and Maraschino cherry desserts, which champion will you be cheering for?

Kim's Change

Episode | From: The Freshman Class

When Kim wants to enroll in additional classes at a more expensive culinary school, tensions with Steve come to a head, as the two get into their biggest battle yet. After a heart to heart with Amalia, Matt seeks help for his drinking and learns how to better deal with his disease. After struggling through restaurant class the entire semester, Gabriel faces his biggest challenge when he is assigned the role of Head Chef. Gabriel hopes his performance will be good enough to save his grade and prove himself to his professors.

Ice Cream Paradise

Episode | From: Food Paradise

Chocolate, strawberry, and vanilla are just the tip of the waffle cone as the hottest ice cold concoctions around the country are unearthed in ICE CREAM PARADISE including the oldest ice cream shop in America and the home of the very first ice cream cone.

In It to Win It

Episode | From: Worst Cooks in America

It's the penultimate week of boot camp and if the remaining recruits want a spot in the finale, they must first work in teams to play Remote Control Chef. For the main dish challenge, the recruits must prove they are finale ready by recreating the finale dishes of past Worst Cooks finalists. After tasting, Chefs Anne Burrell and Tyler Florence will each pick the recruit they will be taking with them to the finale.

Zoo Foods

Episode | From: Unwrapped

Marc Summers takes Unwrapped on a trip to the zoo! First up, one company makes chicken nuggets a little wild, and a Swiss Colony treat that's as much fun as a barrel of monkeys! Then, polar bear paws are huge ... especially at See's Candies! They make 89,000 pounds of them every year! Later, we've all had gummy bears, but how about crunchy gummies? We'll find out how Albanese Confectionery adds that extra kick, then head over to Stauffer's in time to see a stampede of elephants, goats, and camels leaving the factory! Then, a little something for Mom and Dad -- a hopped-up beer with a bark as big as its bite!

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