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Apples to Apples Brunch

Episode | From: Brunch at Bobby's

Chef Bobby Flay creates a brunch that's fresh from the apple orchard, featuring Cheddar Black Pepper Waffles topped with Sausages and Apples tossed in a Maple Agro Dolce Sauce, Apple Pancake Bars with a nutty Brown Butter Crumble drizzled with Apple Syrup, and Sparkling Apple Cider Sangria.

Next Episode: Thu 8:30AM | 7:30C

Jambalaya

Episode | From: The Galloping Gourmet

Traditional jambalaya made with a tomato base, rice, shrimp and ham.

Rise and Dine

Episode | From: Hungry Girl

Skipping breakfast is really not an option: Breakfast gives you energy and allows you to stay fuller longer, and it helps to maintain a healthy weight ... if you do it the HG way. Lisa shares her go-to breakfast dishes including Denver Omelette-in-a-Mug, Double-O-Cinnamon Apple Breakfast Bowl, Cannoli-Stuffed French Toast Nuggets and her amazing Growing Oatmeal Bowl -- you have to see it to believe it. And not enough time to make breakfast at home? No worries! HG shows you how to make good decisions everywhere, even from a convenience store. Lisa also heads to the supermarket to share her top breakfast tips.

Brunch Beauties

Episode | From: Food: Fact or Fiction?

Michael McKean skips breakfast and forgets about lunch so he can get to the bottom of brunch. He discovers how eggs Benedict was blessed by a pope and that we may have a melty mishap to thank for the croque monsieur. Michael concludes his mid-morning meal investigation by explaining how a saucy starlet named the bloody mary.

Deep Dish Pizza

Episode | From: Throwdown with Bobby Flay

No visit to the Windy City is complete without a stop at the family run institution, Lou Malnati's Pizzeria. They opened their doors in 1971 with a motto of "pizza is the food of the world." Marc Malnati runs his father's namesake and their deep-dish pizza is a favorite among Chi-Towners and food critics alike. The secret to their sinfully delicious deep-dish pizzas is a coveted 50-year-old family recipe handed down from one Malnati to another, and Marc is proudly carrying on this revered culinary tradition. Can our NY-style pizza guy throwdown with Chicago deep-dish pie?

3,559 Miles to a Dream

Episode | From: The Great Food Truck Race

Eight teams of aspiring Food Truck owners arrive in Long Beach, Calif., to kick off this season's Great Food Truck Race: Lighthouse to Lighthouse. Host Tyler Florence welcomes the teams and presents them with the food trucks of their dreams and matching cars. The teams are then sent directly to the toughest, most cutthroat place in the food truck universe: the place where it all started, Los Angeles. These rookies learn quickly that running a food truck is much harder than it looks, and the seven surviving teams realize that they are in for the ride of their lives.

Taco Trip

Episode | From: Taco Trip

Celebrity chef Aaron Sanchez is heading to Nash-Vegas to get down on some very Southern takes on his beloved taco. At Mas Tacos Por Favor, we'll get a 2-for-1 with their Deep-fried Avocado Taco and their Sweet Potato taco. At Smoke Et Al, their House-Smoked Pork Belly and BLT Taco will have you reaching for a sweet tea. Delta Bound is throwing down Deep Fried Catfish Tacos with Creole flavors straight from the Mississipi Delta. And finally Taco Mamacita is throwing down Peruvian Chicken Chorizo tacos - and we'll be washing 'em down with Black Cadillac Bourbon margaritas!

A Prickly Situation

Episode | From: Chopped

Things get prickly when the competitors open up the appetizer baskets to discover a spiny surprise. In the entree round, the judges sympathize when one chef faces a serious snapper snafu after everything literally falls apart. And when one of the finalists takes liberty with the rules when finishing up a complex dessert, the transgression could mean the difference between victory and disgrace.

Stuffed

Episode | From: Bizarre Foods: Delicious Destinations

Andrew explores the ancient and contemporary stuffed foods around the world, from gigantic burritos and bite-sized soup dumplings to savory empanadas and aromatic dolmades.