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Blueberry Pancakes

Episode | From: Throwdown with Bobby Flay

Clinton Street Baking Company owners, Neil Kleinberg and DeDe Lahman, are stars due to their award winning blueberry pancakes and maple butter. They are also winning the praises of loyal customers who eagerly wait on hour-long lines just to get a taste. Neil and DeDe's flapjacks may have some sweet street buzz, but will they stack up against Bobby's?

Spoiled Rotten by Axe-ident

Episode | From: Halloween Baking Championship

The bakers face decay when host John Henson challenges them to make moldy desserts that incorporate fermented ingredients. Then, judges Carla Hall, Zac Young and Stephanie Boswell smash desserts and dreams as they send one baker packing up to the 13th floor.

Next Episode: Fri 7:00PM | 6:00C

Hogs and Dogs

Episode | From: Carnival Eats

Host Noah Cappe sets sail for The Great Frederick Fair in Maryland, where he goes all in for The Whole Hog, finds his sea legs with The Crabby Dog and rounds out his plate with Cake-a-Dilla and dances for joy with the Hula Boat. At New York's Wyoming County Fair the specialties include the mouthwatering Monster Veggie Wrap, the Mexita and the Exploding Fireball Taffy.

Next Episode: Wed 11:00AM | 10:00C

Food Magic

Episode | From: Unwrapped

Abracadabra and alacazam! Today we're pulling out all the tricks and finding the magic in food. Say the secret password and enter a magical castle for a one-of-a-kind dining experience, visit a chef teaching the secrets behind amazing food phenomenon and crack open a bottle of soda performing a disappearing act. Next, check out a research company developing the cutting edge of food magic, and discover a Chicago chef conjuring exotic ways to eat. Finally, watch the ancient skill of sword swallowing in modern day action.

Burlington, VT

Episode | From: Man v. Food

Casey Webb travels to the small town of Burlington, Vermont, for some mammoth eats, including a beer-infused bagel feast and a 3.5-pound breakfast sandwich challenge.

Next Episode: Wed 12:00AM | 11:00C

New York

Episode | From: The Best Thing I Ever Ate

We're in New York City for a tour of the town's best eats. From Velselka's borscht in the East Village to smoked herring on the Upper West Side, we're criss-crossing the city in search of delicious food. We'll try some Tasty Hand Pulled Noodles in Chinatown and Cuban grilled corn at Café Habana in SoHo. It's not New York without Pizza, and Motorino's special round slice is the best of the best.

Ribs

Episode | From: United Tastes of America

When it comes to barbecue, let's face it: We all have a little caveman in us. Ribs appeal to our primal appetites, whether sucked from the bone straight from the smoker or served sauteed and sauced in civilized surroundings. Jeffrey Saad will grab a rack or two, and tell us about the best ribs in America today.

Play with Your Food

Episode | From: Food: Fact or Fiction?

Michael McKean turns our plates into a playground as he finds out the stories behind some famously fun foods! He'll spell out a solution to the Great Depression using alphabet soup, keep the doctor away with gummy bears and find out how the bento box ditched its suit and tie for the sandbox.

Holiday: Impossible

Episode | From: Restaurant: Impossible

'Tis the season of giving and for Chef Robert's biggest mission to date. He's travelling to Joplin, Mo., a town devastated by one of the country's deadliest tornadoes. After the tornado hit, the local Boys and Girls Club turned into a safe house for kids of all ages, and while its attendance doubled, its funding did not. Robert's challenge is two-fold; to transform the Boys and Girls Club into a space both kids and parents will love, and to create a thank-you dinner for 1,000 volunteers in just five hours! With a $30,000 budget, three day deadline, and the help of chef Michael Chiarello and some of Robert's old Dinner: Impossible crew, it will be all hands on deck for Joplin.

A Canadian Goes Cajun

Episode | From: Chuck's Eat the Street

Chuck is in Lafayette, the cultural capital of Louisian's Cajun country, where he visits chefs both young and old who are spicing up Pinhook Road with new points of view. At Jolie's Louisiana Bistro, Chef Greg Doucet fries up fried fish heads and teaches Chuck about the difference between Creole and Cajun heritage. Bread & Circus Provisions is where Chef Manny Augello's mad charcuterie skills lead Chuck to chow down on a bowl of ramen with miso broth, pork rib and pickled quail egg. At Cafe Vermilionville, Chef Pat Waters elevates a school lunch classic with a PB&J that uses brioche, seared foie gras, cashew butter and pepper jelly. Last, Chuck goes mudbugging for real, live crawdads and Jeff Hernandez and his crew at Krazy Klaws teach Chuck how to wash, boil, season and eat the little critters.

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