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Barnyard Donuts

Episode | From: Sugar Showdown

Before making it to the barnyard-themed donut showdown, three bakers first compete in the speedy elimination round with zucchini as their mystery ingredient.

When company calls, chef Bobby Flay is always prepared with this crowd-pleasing brunch menu which includes: a Caramelized Onion, Spinach and Gruyere Cheese Strata with Sauteed Cherry Tomatoes; Mini German Pancakes With Apple-Calvados Caramel Sauce and Maple-Dijon-Black Pepper Glazed Bacon. And no brunch party is complete without Bobby's Bloody Mary Bar, featuring flavors, mixers and fillings that will put your bartending skills -- and your taste buds -- to the test.

Next Episode: Mon 9:30AM | 8:30C

BBQ for Breakfast

Episode | From: Man Fire Food

Roger Mooking visits two Texas pitmasters who give breakfast a wake-up call by adding barbecue. Reid Guess' custom-built rigs and smoked meats are on full display at Guess Family Barbecue in Waco, Texas. Reid and Roger fire up a 1,000-gallon offset smoker and fill it with seasoned pork butts and tri-tip steaks. They pull the pork, add it to fluffy pancakes and top with whiskey butter and maple syrup. The steak is seared on hot coals, dressed with chimichurri sauce and served with fried eggs. Then Roger heads to Derek Allan's Texas Barbecue in Fort Worth, Texas, for the signature Brisket Kolaches. Helming the unique upright smokers is Derek Crudgington, an IT systems engineer and self-taught pitmaster. Derek and Roger smoke wagyu beef brisket and stuff the melt-in-your-mouth meat inside soft, pillowy dough with cheese and hashbrowns. They also smoke housemade wagyu beef sausages made from a blend of chuck and brisket and serve the legendary links in breakfast tacos with scrambled eggs, cheese and salsa.

Great Spaces

Episode | From: Unique Eats

Take a tour of the most unique places and spaces in dining today, from a food truck serving the most delectable Korean-Mexican dishes on four wheels and a bowling-alley-cum-music-venue boasting its own special Blue Ribbon menu to a locally inspired farm table dinner requiring reservations up to a year in advance.

Fillin' up in the South

Episode | From: Cheap Eats

Ali Khan hits the ground running in Richmond, Va., at a bakery that puts a spicy twist on a traditional Southern biscuit. Then he heads to a diner for a curry-inspired, country omelet before brewing up a chocolate cake with coffee. But a visit to Richmond isn't complete without a soul food dinner of fried catfish.

Kitchens of the Future

Episode

An hour of fast paced fun where we'll share visions of future kitchens from the past, from the Jetsons and the Worlds' Fair in 1938 and unveil the latest concepts for the next generation of kitchen wizardry.

Fancy Food From A Normal Kitchen

Episode | From: Good Deal with Dave Lieberman

Without any special equipment or an expensive trip to a gourmet food shop, Dave Lieberman pares down complicated classics and makes them affordable and accessible for the normal cook in average kitchen. His menu includes Shaved Fennel and Green Apple Salad with Orange Dressing and Ricotta Salata, Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin and Tarte Tatin.

Evilicious: Frying First Class

Episode | From: Cutthroat Kitchen

Three chefs have to make stir-fry while sitting in airline seats. Then, two chefs have to work as good neighbors to make chicken fried steak. Finally, one chef has to shop for their cobbler ingredients blindfolded.

Cora vs. Psilakis

Episode | From: Iron Chef America

New York Chef Michael Psilakis challenges Iron Chef Cora to battle in kitchen stadium. Can Iron Chef Cora hold her own against this renowned chef, or will Psilakis claim victory?

Candy

Episode | From: Food(ography)

You want candy, you know you do. Step inside the ultimate candybox, Economy Candy, where you can get candy from your childhood, candy from the future and even some that only costs a penny! Sugar artist Elizabeth Hodes makes blown candy glass sculptures that will blow your mind. We explore every gooey, stretchy, hard and chewy candy you've ever heard of and some you haven't, like Eddie Huang's incredible candy-filled pork sandwich, the Chairman Bao. Pastry chef Michael Laiskonis of Le Bernardin will transform an old-fashioned favorite into a four-star dessert. And of course we'll find time to deep-fry some Mars Bars.

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