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Food That Speaks & Holy Schnitzel

Episode | From: Holy & Hungry

Sherri seeks out divine dining from people of faith: At Hush Bistro in Farmingdale, NY, Sherri dines on the preacher/chef's signature dish, Adam's Rib; in Staten Island, she visits Holy Schnitzel, the mecca for fast food inspired kosher fare; at Veniero's Pastry, Sherri makes the Sfingi, a sacred sweet; and at Manhattan's famous Riverside Church, Sherri is inspired by the Jesus & Mary Biscuits from Grits to Grace Supper Club.

California Dreamin'

Episode | From: Food Paradise

From beach bites on the central coast, authentic Italian in Mammoth and some of the juiciest burgers in Southern California, Food Paradise finds the tastiest spots under the Golden State's sun.

Over-the-Top Birthday Cakes

Episode | From: Crazy Cakes

It's all about birthdays, starting with a magical, spinning cake that's bursting with color and a surprise Sweet 16 cake covered in sparkles and bling. An out-of-this-world cake brings the birthday girl's imagination to life, and then the bakers take a walk on the wild side with a cake filled with cute creatures and critters.

Dangerously Good Eats

Episode | From: Burgers, Brew & 'Que

Chef Michael Symon sinks his teeth into a burger in Memphis, Tenn., that's so dangerously good, innocent bystanders had better beware! Then pizza gets a brunch makeover in Atlanta with creamy scrambled eggs and crispy pancetta. Finally, Thai-style fried chicken and Caribbean jerk smoked ribs pack Texas-sized flavor into Houston's delicious melting pot.

Chili

Episode | From: The Perfect 3

The Perfect 3: Chili is a cook-off of recipes from Tyler Florence, Michael Chiarello, and Roger Mooking. Tyler Florence makes a Texas Style Chili Con Carne with marbled beef shoulder with a side of creamy corn pudding. Michael Chiarello's Chicken and White Bean Chili has a unique taste. Roger Mooking constructs a zesty ground beef Okra Chili with beer.

Secret Center

Episode | From: Unwrapped 2.0

Join host Alfonso Ribeiro as he explores foods with secret centers. From the gooey middle of the Mallo Cup to the creamy goodness of a peppermint cream or the surprisingly complex filling in a Mini Beef Wellington, Unwrapped 2.0 gets the inside scoop. We'll also try to finally settle how many licks it takes to get to the center of the iconic Tootsie Pop.

Fishing for Fire

Episode | From: Man Fire Food

In a pit, under a kettle, or in between hunks of heavy metal, Roger's showing off three flame-licking good feasts that are packing high heat. In North Bend, Oregon, cooking with fire isn't a trend, it's a time-honored tradition. Chief Don Ivy of the Coquille Indian Tribe has been hosting impressive salmon bakes for 25 years inspired by the customs of his ancestors. He shows Roger how to roast 200 pounds of salmon on sticks, and they build one of the biggest fires in Man Fire Food history. Then, Roger makes his way to Old Post Office Restaurant in Door County, Wisconsin, where they cook local fish in a cauldron and lights it up with an explosive wildfire. And, in Napa Valley, father-daughter team built a towering outdoor oven in the middle of their family vineyard. Roger helps them bake whole fish in a California King-size salt bed between not one, but two raging fires.

El Paso

Episode | From: Taco Trip

Chef Aaron Sanchez returns to his hometown of El Paso, Texas, to check out what's new and delicious in the food scene, while also stopping off for some legendary local classics. Aaron pops in to Tacoholics, Lucy's Cafe and the legendary Chico's Tacos before heading back to his family home where Aaron cooks up a Chile Colorado for a family reunion.

Dining Out for the Holidays

Episode | From: Holiday Baking Championship

The holidays are a season for indulgence, so some families splurge on their festive celebrations at a steakhouse. In the Preheat, host Jesse Palmer asks the bakers to transform classic steakhouse desserts into holiday treats. For the Main Heat, the competitors turn one of the most-iconic steakhouse desserts into a baked Alaska Christmas tree. In the end, judges Nancy Fuller, Duff Goldman and Carla Hall will send one baker home.

Get Your Grill On

Episode | From: Man Fire Food

Roger Mooking is in Lockhart, Texas, to meet the team responsible for designing and crafting a monster rig that offers seven different cooking contraptions. Brothers Matt and Caleb Johnson create smokers for chefs and pitmasters across the country through their company Mill Scale Metalworks. They collaborated with local chef Arturo Ramon II of Blanco River Meat Co. on an impressive rig, and Roger helps Arturo roast whole young goats on asado crosses, hang sweet tea-brined Cornish hens and steam whole red snappers stuffed with aromatics.

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