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Stephanie's Favorites

Episode | From: Brunch at Bobby's

There's nothing that makes Bobby Flay happier than sneaking out of bed on a Sunday morning to make his wife Stephanie's favorite brunch. Bobby starts with a dish inspired by her Texas roots, Black Pepper Buttermilk Biscuits topped with Scrambled Eggs, Pork Sausage and a Cream Sauce. To satisfy her sweet tooth, Lemon Ricotta Fritters are served alongside a Homemade Berry Jam. And if that's not enough to entice Stephanie out of bed, Bobby makes a cocktail with her favorite ingredients, a Tangerine Gin Fizz.

Detroit

Episode | From: Man v. Food

Adam Richman visits Detroit, Michigan for the massive Triple Threat Pork sandwich, two dueling Coney Dog joints, and the world's biggest burger.

Ft. Lauderdale

Episode | From: Road Trip with G. Garvin

G. Garvin travels to Ft. Lauderdale on a mission that only he can accomplish. First, G. hits the high seas with Captain Jay and cooks up the catch of the day, Fried Fish with Spicy Mayo and Cheesy Grits. His next stop is Hot & Soul where a husband-and-wife team are serving up Southern comfort specialties with a twist, like their Gnaughty Gnocchi with oxtail. Then at Southern Swank, G. heads into the kitchen and learns how to make their famous Smoked Beer Can Chicken.

Tamale Never Dies

Episode | From: Good Eats

Quite possibly the original convenience food, tamales are ancient and delicious. Join host Alton Brown on a historical and tasty exploration of these tempting treats, as he makes Hot Tamales and Turkey Tamales

Eclairs Gone Wild

Episode | From: Kids Baking Championship

Time to hop on the "Eclairis Wheel" as the nine remaining kid bakers take on a sweeping new trend in baking: the radically elevated and decorated eclair. This cream-filled challenge will test the young bakers to the max!

Chocolate Competition

Episode | From: Chopped

With chocolate in every basket of this themed competition, the chefs must figure out how to make this perennial dessert favorite work in the first two, savory, courses. Then the two competitors who make it to the end must find a way to combine two chocolate ingredients with cherries and a German layer cake.

American Classics III: Creole in a Bowl

Episode | From: Good Eats

Join host Alton Brown as he explores the many historical and cultural influences that give us a New Orleans classic. Menu: Pickled Pork and Red Beans and Rice.

Berr & Rump Pot Roast

Episode | From: The Galloping Gourmet

Pot roast cooked in beer with mushrooms and oysters.

Whole Animals

Episode | From: Man Fire Food

Roger's learning to rig up and roast whole animals with some truly wild techniques. First he'll learn an ancient Argentine method of roasting lamb upright over coals by hanging them on cast iron crosses in the open air. Then he catches a six-foot sturgeon and stuffs it to the gills with fresh veggies for an outdoor feast. Back on land, a South Carolina pitmaster shows Roger his new high-tech rigs, capable of cooking a room full of hogs, ultra low and slow with a thirteen hour cook time.

Chili Cook-Off

Episode | From: Chopped

The chefs battle in a Chopped chili challenge as they put their own spin on the classic American dish. Chocolate and sausage are two of the mandatory ingredients in the appetizer round, and degrees of spice and levels of creativity are big factors in the entree round. For dessert, chili-inspired sweet dishes are requested.

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