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Santa Fe Spice Up

Episode | From: Chuck's Eat the Street

Santa Fe is one of America's oldest cities, and, in every bite, you can taste its history -- native culture, Spaniards who founded the city, the Old West, and the artists, writers and chefs who came from everywhere else. Chuck's first stop is on Water Street at Coyote Cafe to try a dish rooted in the American West, chef Eric DiStefano's elk tenderloin marinated in hoisin and beer. At Rooftop Pizzeria, Chuck dives into chef Russell Thornton's Southwest pizza with its signature blue-corn crust and green chiles. After a tour of New Mexico's most famous food, chile, Chuck answers the state question at Chris Beck's Chile Shop: red or green? Finally, Chuck and chef Katherine Kagal of Cafe Pasqual's make a roasted turkey and sides in a unique outdoor oven, but not before hand making the pottery in which it cooks.

The Pacific

Episode | From: Best Baker in America

The pressure peaks in the Best Baker in America finale as host Carla Hall challenges the bakers to turn California's famous chiffon cake into the hottest cake sensation -- a tsunami cake -- featuring lemons and avocados, ingredients commonly associated with the Golden State. In the final bake-off, the competitors are baking to win as they each build a 2-foot-tall Hawaiian-themed dessert showpiece featuring lilikoi (passionfruit), haupia (coconut custard), malasada (Hawaiian doughnuts) and intricate chocolate work. Finally, Carla and judges Gesine Prado and Jason Smith decide which baker has earned the title of Best Baker in America!

Cape Town Braai

Episode | From: Siba's Table

Siba is firing up the grill for a fabulous surf and turf braai. There are flame grilled tuna steaks and juicy pork chops marinated in her signature BBQ sauce, Spicy grilled corn, fuss free braai'd baby potatoes, and a smoked tomato relish that's perfect with grilled food. Husband Brian's on the braai and Siba's all fired up.

Haunted Housewarming

Episode | From: Halloween Baking Championship

As their nightmare begins in the grand foyer, host Carla Hall encourages the 10 competitors to reveal their deepest fears by baking haunted house cakes. Then, the bakers compete in the dagger game for a reward that could be the difference between life and death in the competition judged by Carla, Stephanie Boswell and Zac Young.

Ultimate Short Ribs

Episode | From: Tyler's Ultimate

Tyler's bringing authentic Parisian bistro fare into the kitchen with his Ultimate Beef Short Ribs! And a dish so sinfully good deserves its just desserts -- a luscious Apple Tarte Tatin!

What's for Dessert

Episode | From: Food: Fact or Fiction?

In this episode of Food: Fact or Fiction? join host Michael McKean as we indulge in the best part of every meal: Dessert! From cake to pie to banana splits, our favorite desserts are baked with rich stories that have shaped America in extraordinary ways. We travel back in time to find out how cake gave rise to democracy in America. We reveal the sweet truth about why ice cream topped with syrup is called a sundae. And we find out if anything really is more American than apple pie. Save room for dessert as we discover some tasty truths and some mouthwatering myths hidden in every decadent bite!

Clambake Party

Episode | From: Symon's Suppers

Get out your beach chairs, Michael Symon is cooking a Cleveland-style clambake! Michael visits his friends at the Lobster Place for the freshest seafood, then invites his chef buddy Jonathan Waxman over and kicks things off with a Beer Mojito and Grilled Oysters. The clambake continues with corn, sausage, clams and shrimp, all cooked up in a spicy wine broth. Chef Jonathan Waxman whips up a warm potato salad, a new take on an old classic and Michael shows the perfect dessert to bring this party together: an easy lime granita served with fresh watermelon. Time for some backyard fun!

Playing with Fire in New England

Episode | From: Man Fire Food

Roger Mooking meets two people in New England who love to play with fire. In Plymouth, Mass., the backyard of cookbook author and archeologist Paula Marcoux is filled with cooking contraptions inspired by her travels. Roger and Paula build a fire for the German Schwenker Grill and Paula also teaches Roger how to steam mussels with dry pine needles and a hot coal. Roger then visits Brookside Barn and Farm in Uxbridge, Mass., where owner David Adamson rents out do-it-yourself pig roasts kits for anyone interested in a delicious backyard feast.

Amarillo

Episode | From: Man v. Food

Adam Richman travels to the meat capital of the world to take on a challenge attempted by over 48,000 brave souls -- the 72-ounce Big Texan Steak Dinner.

Florida Fixins

Episode | From: Man Fire Food

Roger Mooking is in Florida fanning the flames for something savory and something sweet. Roger heads to Hamaknockers Bar-B-Que in Crawfordville, where a young pitmaster pulls pork with a power tool! Roger comes face-to-face with their signature sandwich, the Hamaburger. In Dade City, Roger meets Steve Melton, a farmer preserving the tradition of making cane syrup in a gigantic 100 year-old kettle over an open fire.

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