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Catering

Episode | From: The Secret Life of...

A caterer is expected to know not just how to prepare food but also how to make it taste great, look beautiful and keep it all organized. This is nothing new; in fact, evidence shows that caterers have been around since the era of Ancient Greece. Host George Duran explores the history of wedding caterers and helps pull off a "silver service" wedding, visits a Texas ranch that puts a spin on catered BBQ, and uncovers some secrets to keeping your next catered party on budget.

New Brunswick, NJ

Episode | From: Man v. Food

Adam Richman heads to New Brunswick, New Jersey, for massive triple-decker deli sandwiches, two-pound Stromboli, and the legendary Fat Sandwich Challenge at the R.U. Hungry grease truck.

Going Bananas

Episode | From: Good Eats

There's a lot more under the banana peel than most folks think. Alton Brown explores the history and varieties of bananas and how they should be handled. He makes Banana Ice Cream, flaming Bananas Foster and Fried Plantains.

Houston

Episode | From: Eddie Eats America

Strongman Eddie Hall comes face to face with the grim reaper in Houston, Texas, when he takes on a two-pound crawfish challenge doused with hot sauce made from the mind-numbingly hot Carolina Reaper pepper. He also gets a chance to load up on some Southern comfort food and pull a 45,000-pound plane down an airport runway.

Lasagna

Episode | From: United Tastes of America

Pasta sheets, savory sauces, hunks of meat, fresh vegetables, secret spices, gooey cheeses-we say: Lay it on thick! Jeffrey Saad will do just that in an episode dedicated to the ultimate Sunday dinner: lasagna. He'll try an incredible deconstructed lobster lasagna, a monumental 100-layer Sicilian timballo, Greek and Mexican versions, and even-yes-sushi lasanga!

German Chocolate Cake

Episode | From: Throwdown with Bobby Flay

Born and raised in Harlem New York, Aliyyah Baylor knows what it means to keep history and tradition alive. She's been slicing up her family's German Chocolate Cake at Harlem's "Make My Cake" for over 20 years. Aliyyah prides herself on splitting time between her successful neighborhood bakeries, and passing on her family baking secrets to her children. Even with famous clients and media notoriety, Aliyyah is able to keep her business and her German Chocolate Cake true to her family beginnings. Bobby will really have to pull out all the sweet stops if he wants to best this baking buff on this episode of Throwdown.

The Lighter Side of Italian

Episode | From: Everyday Italian

Giada lightens up Italian classics. And she'll do an Italian wine 101 to go with the recipes for Prosciutto-Wrapped Crudite, Whole-Wheat Spaghetti with Swiss Chard and Pecorino, and Broiled Salmon with Herb Mustard Glaze.

With My Hands

Episode | From: The Best Thing I Ever Ate

No utensils required! Food Network stars abandon knives and forks and reach for their favorite hand-sized treats. We travel to New Jersey where Michael Psilakis indulges in juicy slide-down-your-throat burgers and then head to Memphis for Guy Fieri's favorite fried chicken. Whether it's covered in sugar or filled with cheese, find out what these and other accomplished chefs love to eat with their hands.

Iceland

Episode | From: Secret Eats with Adam Richman

Adam Richman seeks out off-menu dishes in Reykjavik, Iceland, including a holiday-inspired pizza with unusual toppings, a meatball sandwich at a laundromat and traditional Icelandic delicacies hidden in a bus station.

The Big Apple

Episode | From: Unwrapped

It's time to pay a visit to New York City as host Marc Summers takes a bite out of The Big Apple. First, get a taste of real American barbecue at The Big Apple Barbecue Block Party, find out what makes a sundae worth $1000 and check out the reigning hot dog of New York, Papaya King. Discover one restaurant's relationship with the Brooklyn Bridge and then travel west to Las Vegas to see how things are done there New York-style. Finally, check out one New York City landmark's tribute to The Big Apple with a Big Apple.

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