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WildAid Save the Tigers

Episode | From: Cupcake Wars

It's going to get wild in the kitchen as four bakers fight for the chance to serve their cupcakes at a huge celebrity gala honoring animal conservation group WildAid. Actress Minnie Driver judges.

The Perfect 3: Sandwiches goes between the bread with recipes from Sunny Anderson, Emeril Lagasse, and Alex Guarnaschelli. Sunny Anderson prepares her own take on the cheesesteak, adding cilantro, and covering it with a smoky chipotle sauce. Emeril Lagasse perfects the tuna melt with brie, avocado, and basil. Alex Guarnaschelli constructs a succulent roast turkey sandwich on sourdough and stacked with bacon, apple, and a creamy dressing.

Flat Is Beautiful VI: Fry Bread, Fry

Episode | From: Good Eats

Not all great breads come from the oven. Host Alton Brown takes on two very different fried breads, each with a twist.

Soups, Stews and Sloppy Lous

Episode | From: Rachael Ray's Week in a Day

Celebrate one of the world's great comfort foods with a week's worth of satisfying soups and stews. Potted Beef and Mushroom; Ribollita -- Vegetable, Bean and Stale Bread Soup; Kielbasa, Potato and Cabbage Soup; Roasted Eggplant and Tomato Soup; Sloppy Lous.

A Whole Beast of Flavor

Episode | From: Southern and Hungry

Damaris Phillips and NASCAR personality Rutledge Wood sop up the sauce in Charleston, S.C., as they discover the pleasures of whole hog barbecue with legendary pitmaster, Rodney Scott. Then they are on to one of the best burgers in America, where the meats are butchered in house at the Neon Pig in Oxford, Miss. Finally, it's a feel good lesson in down home cooking with fall-off-the bone oxtail at Addielee's Restaurant in Monk's Corner S.C.

Food Court Fiasco

Episode | From: Dinner: Impossible

The entire food court in the historic Bourse building in Philadelphia is taking the day off, and one man is filling in. Robert Irvine's mission is to simultaneously open seven restaurants with seven different cuisines in just eight hours. He must work through the night to stock each location with enough food to handle the hundreds of tourists who visit the Bourse each day.

Incognito in Escondido

Episode | From: Secret Eats with Adam Richman

Adam goes to LA where he reveals a spicy off-menu burger at his favorite Thai joint, an inside out grilled cheese, a secret Mexican breakfast dish named after Godzilla and a burrito combining flavors from Peru-Korea-Mexico.

Filled With Envy

Episode | From: The Best Thing I Ever Ate

Sure, Food Network chefs have their own recipes but in this episode we'll find out what dishes they covet from other chefs! See the delicious delicacies Duff, Tyler Florence, and Sandra Lee wish they had thought of ... and just how far they will go to get secret recipes? From Wolfgang Puck's Shanghai Lobster to Thomas Keller's Salmon Rillettes, we travel across the country to reveal the foods that leave Food Network chefs filled with envy.

Holiday Edition

Episode | From: Food Network Kitchen Cooks

Food Network Kitchen Cooks: Holiday Edition showcases the incredible variety of talent and holiday-inspired recipes available to cook along with and discover on the Food Network Kitchen app. The app helps turn America's kitchens into Food Network Kitchens through thousands of classes and live cook-alongs with favorite Food Network personalities, cookbook authors and influencers. With over 80,000 recipes, cooking has never been this easy, this inspiring and this delicious.

Little Osaka, a Lot of LA

Episode | From: Chuck's Eat the Street

In West Los Angeles, Sawtelle Boulevard is the main street of Little Osaka, where a new world of influences is turning this street into a hotbed of California cuisine. At Mizu 212, owner Irene Paek teaches Chuck how to cook his own beef, seafood and veggies in a pot of bubbling seaweed broth using chopsticks and an array of fun condiments. Next, Chuck indulges his sweet tooth on snow cream at Blockheads Shavery where Alex Yu and his partners create incredibly tasty frozen treats that combine the best qualities of shaved ice and ice cream. At Bar Hayama Chef Toshi Sugiura teaches cooking students how to make authentic Japanese sushi. Chuck joins the class and tries his hand building the Haneda roll. Last, Chuck visits Primo's Donuts, where Ralph and Celia Primo have been making buttermilk and cake donuts since the Eisenhower administration, and they're not showing any signs of slowing down!

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