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Boy, Ar-Dees Good!

Episode | From: Rewrapped

Three Rewrappers must stuff all their culinary know-how when they attempt to replicate Chef Boyardee's Beef Ravioli and things go awry when one chef's pasta dough falls apart. In the Innovate Round, both chefs decide to make desserts from their Beef Ravioli. Find out which sweet can compete on Rewrapped!

Baltimore

Episode | From: The Zimmern List

Andrew drops by Baltimore, a city tied to its nautical past that's now bustling with food courts and farm-to-table restaurants. He dines on dishes straight out of a family's cookbook, freshly caught blue crab and a classic dinner.

Scrap Iron Chef

Episode | From: Good Eats

Alton Brown finds himself participating in a rather odd TV game show. The arena: a junkyard. The opponent: Chef Midwest. The ingredient: pork belly. AB's power play: bacon -- from scratch. With recipes for Soy Honey Brine, Scrap Iron Chef's Bacon, Bacon Vinaigrette with Grilled Radicchio, Honey Mustard Cure, Red Pepper Brine and Molasses Black Pepper Cure.

Baja Med Meals

Episode | From: Mexican Made Easy

One of the hottest food trends today is "Baja Med," the fusion of Mexican, Mediterranean, and Asian flavors pioneered in Marcela's home state of Baja. In this episode she gives us her own take on this movement with these delectable dishes: Shrimp Gobernador Tacos with shrimp, peppers, and tomatoes; Baja-Style Tuna Tartare with capers, olives, and sesame seeds; an original-style Caesar salad (which was invented in Tijuana); and figs cooked in a sweet syrup made from Baja wine and honey.

T.G.I. Fried

Episode | From: Food Paradise

Diners enjoy fry-day every day at these hot spots across the country, from super-stacked crispy chicken sandwiches and deep-fried lobster tails to sweet potato beignets and fanciful churros.

Opa!

Episode | From: Cooking for Real

Sunny prepares a Greek meal featuring grilled Ground Lamb Skewers paired with a fluffy grilled pita and creamy Tzatziki Sauce. Plus a Shepherd's Salad with crisp cucumber, tomatoes, red onion and black olives in a cider. And for dessert, there's bite-sized Baklava.

Meats

Episode | From: Unique Eats

We'll find out why the burger at Minetta Tavern is the most talked about burger in town and what makes this eatery top everyone's reservation hot list. Plus, starred chef Daniel Boulud takes us inside his first downtown eatery for an international tour of his house-made sausages. And, there's nothing more unique than a restaurant that specializes in every kind of grilled meat imaginable -- and it's all you can eat.

Monster Meat

Episode | From: Man Fire Food

Roger Mooking heads to Hoodoo Brown Barbeque in Ridgefield, CT, where owner Cody Sperry serves up monster-sized meaty masterpieces. Cody serves up "outlaw barbeque," a mashup of styles and traditions with smoke pork butts, pork ribs, pork belly and beef brisket. All that pork comes together in the Hogzilla, a towering sandwich with BBQ ranch dressing, fried green tomato and coleslaw. To wash it down, Roger and Hoodoo Brown Barbecue manager, Chris Sexton make a cocktail called, "The Bloody Trinity," which is topped with smoked meat! Finally, Roger makes his way to Nashville, where Vivek Surti, founder of the VEA Supper Club, cooks up a massive hanging whole rib roast crusted with spices and serves it with grilled broccoli salad and roasted sweet potatoes.

My Trip to France

Episode | From: Kelsey's Essentials

Kelsey Nixon shares some essential cooking tips she discovered while in France as she makes Seared Duck Breast With Fig Sauce, Haricots Verts Almondine and Apple Tarte Tatin.

Frozen Delights

Episode | From: Food(ography)

Dessert proves that it's cool to be a grown-up! Hedy Goldsmith of Michael's Genuine in Miami creates a Banana Split that is sophisticated, elegant ... even sexy! Meticulous dessert master Chef Iacopo Falai sculpts a semifreddo caramel. Then the Jelly Shot Test Kitchen -- yes, there is such a thing -- uses melted ice cream to make a very cool adult treat! And just in case you think we forgot how to be kids, we're having Mexican popsicles courtesy of Paletas Betty!

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