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Showing 36,321 - 36330 of 37,750 results
Seafood
Episode
| From:
Man's Greatest Food
Roger Mooking travels America to reel in the fifteen very best seafood dishes. Freshness is key and location matters. From the Atlantic seaboard to the Pacific coast, down deep in the bayou, and high in the Rockies, there's no limit to what seafood lovers will do to sink their teeth into nature's delectable all you can eat buffet. Shrimp, lobster, snapper, or grouper, and fried, steamed, baked, or smoked, no oyster shell is left unturned.
Osaka
Episode
| From:
Bizarre Foods: Delicious Destinations
Andrew Zimmern highlights foods from Osaka, the gateway to Japan. From panko-crusted vegetables and octopus fritters to udon noodles topped with fried tofu, Osaka's cuisine is Japan's answer to soul food.
"Grills" Just Wanna Have Fun
Episode
| From:
Fire Masters
Three chefs compete be a Fire Masters Champion, starting with the Crossfire Round, where they hit the grills for the battle of the wild. In the Feast of Fire, the chefs serve up BBQ feasts grilled to perfection.
Holiday Finale: Night Before Christmas Cakes
Episode
| From:
Sugar Showdown
The best holiday bakers of donuts, pies and cupcakes compete in the Holiday Championship Finale, first using eggnog in the elimination round. The last two standing compete for a total of $20,000 and the title of Holiday Champion in a night before Christmas-themed cake showdown.
Straight Up San Antonio
Episode
| From:
Chuck's Eat the Street
San Antonio has a beautiful river winding through downtown, cool art deco, old Spanish missions and fantastic food. On the colorful and quirky street called St. Mary's, Chuck digs into a new spin on a classic Tex-Mex breakfast, the Chalupa Robert, that Amador Montoya prepares at El Milagrito. At The Monterey, chef Chad Carey demonstrates his high-end take on a Texas football favorite, Frito pie, by smothering a po'boy with smoked pork chili, jalapeno mayo, cheddar and corn chips. At Restaurant Gwendolyn, Chuck samples chef Michael Sohocki's pre-Industrial cooking and makes braised quail with oyster mushrooms using only tools and methods that existed before 1850. Where St. Mary's crosses the river, Chuck stops in at legendary Biga on the Banks where he samples Chef Bruce Auden's oysters, an ode to Texas' love affair with everything fried.
Down Home
Episode
| From:
Road Trip with G. Garvin
G. Garvin gets a taste of the south when he works on a goat farm in Franklin, TN, heads to a restaurant where tea is the star in Louisville, KY, and gets a tour of the bourbon process with a cooking lesson in Bardstown, KY.
My Wild, Glamorous Greek Wedding
Episode
| From:
Cake Hunters
Radio personality Anna dreams of an over-the-top wedding cake with gold and jewels to reflect her proud Greek heritage. Her fiance, Ray, prefers wild game and outdoor living. The couple expects 200 guests for their wedding, and they're looking for a big Greek wedding cake that's both radiant and rustic. Three top bakers have the challenge of a lifetime to combine these opposite visions into one unforgettable creation.
It's Sunnytime and the Livin' is Easy
Episode
| From:
Cooking for Real
Fried chicken is one of Sunny's greatest pleasures, one that only gets better when shared with friends. Sunny's recipe gets crispy skin and juicy, flavorful meat and today's entire menu (Red Cabbage Slaw, Party Popcorn and Refrigerator-Brewed Sweet Iced Tea) is as great outside at a barbecue as it is right at your kitchen counter.
Chocolate Lovers Delight
Episode
| From:
Brunch at Bobby's
Bobby Flay puts together a decadent brunch based entirely around chocolate! Poached Eggs in a mouthwatering Mole along with Creamy Green Rice might become your new brunch staple. Bobby follows that up with Chocolate Crepes filled with a Chocolate Whipped Ricotta-Almond Filling and Warm Cherries. And if you still haven't had your fix, he blends up a Frothy Hot White Chocolate to round out the meal.
On TV
Dive into refreshing drinks like mojitos, margaritas and more.