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The Cookie Clause: The Reload

Episode | From: Good Eats: Reloaded

Alton Brown reloads this classic holiday episode with the help of a jolly old elf in red who's demanding that his Christmas cookies be gluten-free. The resulting cookies are even better than the originals.

Next Episode: Tue 10:00AM | 9:00C

Chocolate 911

Episode | From: Hungry Girl

Chocoholics rejoice! Hungry Girl shows you how to enjoy your favorite indulgences guilt-free, including Chocolate Marshmallow Mississippi Mug Pie, Madness Cupcakes, an over-the-top dessert drink called the Mounds Bar Martini and to top it all off: a non-alcoholic Hot 'N' Nutty Liquid Brownie. In addition, Lisa searches for the dessert of her dreams!

Cheese

Episode | From: The Secret Life of...

Cheese is one of the most varied and subtle foods in the world. In taste it can be bland, buttery, innocuous, rich, creamy, pungent, sharp, salty or lightly delicate. Cheese can be enjoyed as an appetizer or a dessert, and it pairs beautifully with everything from hamburgers to fruit. But cheese by itself is only the beginning. It's also an essential ingredient to traditional dishes and to new, innovative creations. Jim O'Connor unseals the mysteries behind the most universal of foods: cheese.

New Orleans

Episode | From: The Best Thing I Ever Ate

Head to the bayou with Alton, Emeril, Claire, Wolfgang and others for the best food New Orleans has to offer -- from Beignets and Bread Pudding, to Banana Cream Pie and fresh-made Taffy served from a donkey-pulled cart! There's no voodoo here ... just spectacular dishes that can only be found in ... New Orleans!

Fight for Finale

Episode | From: Worst Cooks in America

To start off the final week in boot camp, the remaining recruits compete in a relay race that tests their speed, knowledge and skill in the kitchen. Then chefs Anne Burrell and Carla Hall teach their final two recruits how to make a three-course, restaurant-quality meal. For the last challenge, the two finalists put all their newly learned culinary skills to the test in order to impress a panel of culinary experts. Judges Adrienne Cheatham, JJ Johnson and George Mendes sample the recruits' dishes in a blind taste test and choose the winner of the $25,000 prize.

Behind the Bookcase

Episode | From: Secret Eats with Adam Richman

Adam's in Austin to expose secret restaurants and off-menu dishes in the heart of Texas. Adam finds a trendy hidden lounge nestled behind a bookcase in a hostel, a kitchen sink burger and a decadent French toast breakfast sandwich.

Virginia

Episode | From: Road Trip with G. Garvin

In Richmond, G. Garvin meets with Chef Walter of Lemaire at the Jefferson Hotel for his take on the fried green tomato and Comfort restaurant, where Chef Jason shares his techniques on prepairing braised pork and sides. In nearby Glen Allen, Va., G. experiences a day in the life at Lavender Fields farm with owner Nicole before preparing a simple and summery skirt steak salad.

Finger Lickin'

Episode | From: Food Paradise

From burgers bursting with chili and cheese to a whole backyard barbecue in one messy mega dish, these entrees are overloaded in stickiness, sauciness and all sorts of awesomeness that's finger-licking good.

It's a Rainbow

Episode | From: Unwrapped 2.0

It's a kaleidoscope of color as Alfonso Ribeiro finds out how RW Garcia make their tortilla chips so vibrantly red. Then it's off to Amy's Kitchen for their multicolored, palate-pleasing Thai Red Curry Bowl. All the colors of the spectrum are baked in Caroline's Cakes' Over the Rainbow Cake and Jelly Belly creates an assortment of Rainforest Animal-Shaped Fruit Snacks.

Whole Hog Heaven

Episode | From: Burgers, Brew & 'Que

Michael Symon's in Nashville, where a killer new burger joint encourages you to construct your own custom creations. Then, he hits the heart of Cleveland where a newcomer pushes the boundaries of pub food and house-made brews. Lastly, way out in industrial Brooklyn, he joins the only pitmaster in the entire Northeast ambitious enough to smoke Carolina-style whole hog barbecue right there on site.

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