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Coastal Cuisine

Episode | From: Man's Greatest Food

Roger Mooking showcases some of the best of coastal cuisine in a top 15 countdown of the most delicious dishes inspired by America's oceans, lakes and rivers. From shrimp and grits on the Gulf Coast to wasabi salmon burgers on Alaska's frozen coast and crab cakes by the Chesapeake Bay, it's an exploration of truly mouthwatering meals with a glimpse behind the scenes at some of the country's best chefs at work in their own kitchens.

Deep Fried Paradise 3

Episode | From: Food Paradise

Load up on finger lickin', crunchy, deep fried deliciousness, from a gut-busting double bacon corn dog in Iowa, to a lip smackin' fried hamburger in Northern California, to a deep fried twist to classic New York pizza.

Delectable Delights

Episode | From: Unwrapped

Today we're biting into the indulgent sweet treats of delectable delights. See how peanut brittle is made, sample a petit four with four legs and visit a dessert company baking for the entire country. Next, learn the trick to stacking up baklava and get in line for a ticket to the Chocolate Show. Then treat yourself to a slice of special key lime cake.

Flay vs. Voltaggio

Episode | From: Iron Chef America

Iron Chef Bobby Flay faces off against challenger Michael Voltaggio. Chef Voltaggio is the Owner/Executive chef of ink. in Las Angeles. Mario Rizzotti, Karine Bakhoum and Hal Rubenstein are the judges for this battle.

Next Episode: Sat 8:00PM | 7:00C

Waste Not

Episode | From: Chopped

The chefs must make use of ingredients that are usually thrown out, for being imperfect, overripe or stale. For example, the first basket includes juicer pulp and tea bags. Then in the second round, the competitors have to get creative with a little bit of salad dressing and some paltry scraps of poultry. And the finalists get some often-tossed portions of a fruit and the peels of a veggie to work into their desserts.

Chowin' Down the Mississippi River

Episode | From: Food Paradise

The best eats along the banks of America's greatest river are highlighted, from jazz-inspired barbecue and mouthwatering meatloaf to seafood-smothered fried green tomatoes and garden-fresh ratatouille.

Produce and Cons

Episode | From: Guy's Grocery Games

In the first game, the four chefs are only allowed to shop in the middle aisles to make their vegetarian feast. Then, the chefs must prove that they can master surf and turf on a budget! Last, the final two chefs cook from the rainbow as they make their best, most colorful dishes.

Spring Celebration in Kentucky

Episode | From: Man Fire Food

Richard McCallister of Marksbury Farm Market invites Roger Mooking to his annual spring celebration in Lancaster, Ky. Richard and Roger season a flock of spring chickens and cook them in a contraption inspired by the grills in Uruguay. Roger contributes a dish to the party: corn on the cob seasoned with coconut oil and an exotic blend of spices. Richard's friend Jim Budros insists on preparing Strawberry Rhubarb Cobbler for dessert and transports his 2000 pound wood-burning oven straight from Ohio.

Guarnaschelli vs. Kalt

Episode | From: Iron Chef America

Iron Chef Alex Guarnaschelli faces off against challenger Stephen Kalt. Chef Kalt's Southern Italian cuisine can be sampled at Fornelleto, in the Borgata Hotel in Atlantic City and his most recent venture is Caulfield's in Beverly Hills, Calif. Judges are Karine Bakhoum, Art Smith and Elettra Wiedemann.

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

Snooty Fox

Episode | From: Restaurant: Impossible

Robert is racing to Indianapolis to help Snooty Fox, a struggling English pub-style restaurant. It's been a mainstay in the city for 28-years but because of their aging clientele, it likely won't last another 8-months. Robert is underwhelmed by the British-influence and overwhelmed by grime and food safety issues. The first thing he does is close the kitchen down. But there are bigger fish (and chips) to fry when the head chef quits with no notice. With two days to get this place back on its feet, Robert kicks into high gear -- interviewing new chefs, overhauling the decor and updating the menu. With time quickly running out, trouble with the design keeps everyone wondering if the Snooty Fox is ever going to run again.

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