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Avacado Frenchman's Cove

Episode | From: The Galloping Gourmet

Broiled avocados stuffed with shrimp and red snapper in a rum sauce.

It's time for kick-off as Cake Wars celebrates one of the longest-standing traditions of college football, the Rose Bowl game! Four bakers show up for the coin toss, but only one cake can score the game-winning touchdown, earn their way to the party and take home $10,000. Former NFL player and Rose Bowl champion Lawrence Jackson serves as guest judge.

Spiced, Salty and Succulent

Episode | From: Burgers, Brew & 'Que

Food Network Star winner, Eddie Jackson, meets Michael Symon in Austin for a barbecue sandwich that has the entire town lined up. Then, Michael heads to Jersey City, where a chef who was tired of driving into Manhattan for a great burger concocted his own sweet and spicy creation. Finally, in Louisville, Ky. he washes down a pastrami spiced sandwich and dessert with a refreshing local brew.

Hidden Treasures

Episode | From: Man's Greatest Food

Roger Mooking travels the U.S. to find classics with a twist and unexpectedly delicious pairings. He visits the chefs in their own kitchens to find out how they create these surprising and mouthwatering dishes.

Beef Empanadas

Episode | From: Throwdown with Bobby Flay

Bringing all the spirit of Puerto Rico to New York, chef Frank Maldonado has an unparalleled love for food and music and his Beef Empanadas are no exception! Packed with rich flavor and the perfect spice, his Empanadas are a staple at his New York city restaurant Sazon. Frank has the audience dancing to his drumming and hungry for his food but when Bobby Flay shows up, will he be able to keep up with the beat or will he get beat in this flavorful competition? Only way to find out -- an Empanada Throwdown!

Smoked Out

Episode | From: Man Fire Food

Where there's fire, there's smoke, and some of the most flavorful meat on the market comes straight from incredible smoking operations. Roger Mooking joins the team at Benton's Smoky Mountain Country Hams, a famous smokehouse shipping nationwide from Madisonville, Tenn., to help prepare huge hams for a three-day cold smoke before they're cured for up to two years. Then, he surfs on to Chicago's Calumet Fisheries, an 80-year-old seafood smokehouse, to load up salmon, trout, whitefish, sable and sturgeon. Finally, Roger heads to small town Mamou, La., to a big time smokehouse called T-Boyz. Roger and T-Boy go hog wild on over 500 pounds of Cajun smoked meats that are mixed in with an unbeatable combination of red beans and rice.

Great Balls Of Meat

Episode | From: Good Eats

Join host Alton Brown as he figures out how to build a better meatball, puts a muffin pan to new uses in his Baked Meatball recipe and resuscitates that 60's party classic, Swedish Meatballs.

Love

Episode | From: Donut Showdown

Donut-makers Derek from Wyoming, Rachelle from Toronto and Nate from Nebraska compete in a mystery ingredient elimination round. The final two standing have to impress the judges by making three donuts with a "Love" theme. The winner takes home $10,000.

Grandma vs. Grandma

Episode | From: Chopped

For the first time, four determined grannies face off in the Chopped Kitchen. In the appetizer basket they find a favorite grandma leftover: a coffee can of bacon grease. The three feisty grandmas who make it to the entree round must make meatloaf mix work with an aptly named cocktail. And the judges can't wait to get some grandmotherly love served up with their oatmeal desserts.

Steak Paradise

Episode | From: Food Paradise

T-bone, porterhouse, New York strip, prime rib, filet mignon. So many cuts of steak, so little time. Come along as we explore the best of the best in the beef world, from the famous Peter Luger's in New York to the Big Texan Steak Ranch in Amarillo.

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