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Coconut Cake

Episode | From: Throwdown with Bobby Flay

Though Southerners are famous for being sweet, South Carolina's Chef Robert Carter takes the cake. He's been voted South Carolina's chef to beat for seven years, but his six layer, 12 pound, luxuriously rich Ultimate Coconut Cake is his calling card. Carter thinks he'll be showcasing his sinfully sweet cake on a Food Network series called "Creme de la Creme," where he'll be in competition with twelve "mystery" chefs for the title of "America's favorite dessert." What this competitive confectioner doesn't know is that Bobby Flay is the only man to beat, and he's prepared to go cake to cake for this live action Throwdown!

Dashing Through the Snow, With My Competition Cake

Episode | From: Bake It 'Til You Make It

At the National Capital Area Cake Show, a Winter Wonderland theme pushes competitors to make their best representations of the holiday season in cake or cookie form. The only thing more colorful than the Santa Claus cookies and polar bear cakes are the people who bake them. Quirky bakers from all over America deal with last minute damages, finicky judges and fierce competition in order to reach the podium.

When Life Hands You Lemonade

Episode | From: Chopped Canada

A sickeningly sweet canned good presents a challenge in the appetizer round as one young buck faces off against three seasoned chefs. Colorful candies and burdock root complicate the entree basket. In the dessert round, the last remaining chefs fight to keep their dreams from being squashed.

Weeknight Gourmet

Episode | From: Symon's Suppers

Michael Symon elevates a weeknight braise with his fork-tender Braised Veal Shanks, topped with gremolata and served with Shaved Asparagus Salad on the side. A visit to a local knifemaker helps him breeze through his veg prep even faster. For dessert, Michael visits the farmer's market for fresh peaches that inspire his warm Peach Almond Crumble.

A Salt of the Senses

Episode | From: Kelsey's Essentials

From sweet to savory salt is used as an ingredient in almost everything ... but Kelsey reveals the latest trend in using salt as a cooking tool! Kelsey visits David Burke who is using Himalayan salt blocks to cook almost everything from appetizer to dessert. She then tries her hand at using a Himalayan salt block to make a scallop crudo and a delicious cashew nut brittle. Kelsey then stops by an N.Y. rooftop farm that harvests the unexpected, salt! Back in her kitchen Kelsey makes a mouthwatering salt crusted pork roast.

L.A.'s Island Paradise

Episode | From: Chuck's Eat the Street

Catalina Island is a unique place, with species of plants and animals that are found nowhere else on earth. You can find them, however, on diners' plates all along Crescent Avenue, a hotspot for cruise ship tourists and foodies alike. Lloyd's of Avalon is famous for caramel apples, and Taylor Wilson shows Chuck how to make their iconic creation replete with all the trimmings. Chuck stops in to Steve's Steakhouse where Chef Frank Blair prepares stuffed Channel Island swordfish and garlic mashed potatoes. At Cafe Metropole, Chuck and Pam Albers forage for wild fennel to incorporate into her cole slaw and deconstructed elote salads. Finally, Chuck can't resist the fried sea bass and French fries that Miguel Tejeda prepares at Avalon Seafood.

Rev's Pulled Pork Perfection

Episode | From: Rev Run's Sunday Suppers

It's Justine's birthday, and Rev is ready to celebrate his queen. Justine's love for a local barbecue joint inspires Rev to take over the kitchen and create a romantic dinner for two. That means juicy Pulled Pork made with a special Rev Rub, and a classic side of tender Collard Greens. For dessert, nothing but the best, a perfectly sweet Banana Bread to honor the taste buds of the love of Rev's life.

Drive Thru Paradise

Episode | From: Food Paradise

Buckle up for the hottest places for grub-to-go, from hot smokin' barbecue in Ohio to an L.A. diner fueling vintage car culture with overstuffed pastrami sandwiches.

Spring Forward Fall Back

Episode | From: Cooking for Real

Sunny bridges the flavor gap between cold and warm weather eating, brightening a hearty Roast Beef dinner with fresh herbs and zingy horseradish sauce, with Cipollini Onions Braised in Red Wine and Bacon and Sage Potato Pancakes on the side. Serve this meal once and you'll get requests for it year-round!

Bourbon Street

Episode | From: Brunch at Bobby's

Bobby Flay pays tribute to America's tastiest block with a brunch honoring Bourbon Street! He starts with some crispy Fried Green Tomatoes With Shrimp Remoulade. Up next, French Toast topped with Bananas Foster. A Bourbon Street brunch would not be complete without some coffee, so Bobby makes an icy cold Coffee Milk Punch.

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