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Wedding Planner

Episode | From: Cupcake Wars

Four talented cupcake bakers vie for the chance to have their delicious displays featured for some of the wedding industry's most influential tastemakers at an event hosted by celebrity wedding planner, Mindy Weiss.

Coffee Break

Episode | From: Unique Sweets

We found the most unique sweets to suit your morning cup o' Joe. Abraco's morning pastries are packed with bold flavors like black sesame cardamom spiced cake and saffron sugar babka. Crespella adds a taste of Italy to your coffee with their crepes flavored and topped with tiramisu and cannoli. Bang Bang Pie in Chicago bakes decadent pies, from blueberry to a frozen sage lemon summer pie. Angel Food Bakery in Minneapolis serves donut bread pudding and tres leche cupcakes.

Pies

Episode | From: Unique Sweets

Pies are anything but humble in the hands of these innovative bakers. Whether it's a Seattle shop that imagines pies on sticks or in jars, a San Francisco baker who likes his pies on the spicy side, or pies both deliciously peculiar and uniquely down-home coming from New York City, the pie has arrived.

Under the Tuscan Sun

Episode | From: Everyday Italian

Giada prepares some Tuscan classics, like Chicken Florentine and a warm salad of Cannellini Beans with Herbs and Prosciutto. And for dessert, Zuccotto. An inspiring menu from the land of sunshine and romance.

Beet It

Episode | From: Good Eats

The beet has long been feared by memories of pickled red wedges served straight from the can, but Alton Brown's here to say that beets are good eats! Coming to this ruby root's defense, our trusty host suggests one approach this veggie with an open mind and a good pair of gloves! With recipes for Pickled Beets, Glazed Baby Beets and Beet Green Gratin.

Cobbler a la Mode

Episode | From: Food Truck Nation

Brad Miller heads to Portland, Ore., to visit Chef Melissa McMillan at her Pastrami Zombie food truck. She shows Brad how to make the truck's namesake sandwich, and he also tries the Cubby Cubano, a twist on the classic Cubano sandwich. Next Brad swings down to St. Louis to visit Guerrilla Street Food, where Chef Joel Crespo serves up Filipino food with a spin. Brad tries the traditional beef asado with crab roe fried rice as well as a Filipino-style sweet bread sandwich stuffed with barbecue pork, pate and pickled veggies. Finally, Brad heads to Nashville for a taste of Grandma's cooking at The Tennessee Cobbler Company. Chef Jami Joe shows him how to make a Peach Cobbler Milkshake and her grandma's Blueberry-Lemon Cobbler with fresh blueberries and ice cream.

Awash in Squash

Episode | From: How to Live to 100

Jason Wrobel discovers the powers of the ever-versatile squash family. These superfoods come in many types and colors and pack mighty protective benefits, including protecting our cells, vision and our immune system by squashing diseases to keep us living to age 100. Jason creates healthy and tantalizing recipes like Butternut Squash Mac n' Cheese, Spaghetti Squash Primavera and Stuffed Squash Blossoms. And after a visit to see chef Justin Jordan at Ecco, where they make a tasty Squash & Cucumber Marinated Salad, Jason will have you clamoring for more dishes to help you live to 100.

Every Grain Old Is New Again

Episode | From: Good Eats

Ancient American grains like amaranth, chia and quinoa are making a comeback due to their versatility and nutritional content. Alton Brown shows how to make the most of these very old kitchen newcomers.

Cuckoo for Coconuts

Episode | From: How to Live to 100

Jason Wrobel cracks open the coconut to learn all the good fortune this superfood has to offer. The coconut, through its meat, milk, oil and water, provides amazing longevity benefits by being a great source of fiber, boosting our metabolism and giving us enough energy to keep us going to age 100. Jason wows with tasty and fresh recipes, including Coconut Ceviche, Coconut Milk Risotto with Asparagus and Coconut Strawberry Banana Cream Pie. At Cakes & Ale restaurant in Decatur, Ga., Jason and chef David Sweeney dish up a light and refreshing Coconut Lime Vinaigrette Salad.

Don't Be a Chicken for BBQ!

Episode | From: BBQ USA

Chicken is king in Alabama barbecue, so Michael Symon heads to Gadsden to explore their world of barbecued bird. The white, mayonnaise-based sauce created in Alabama started with the chicken, but it has grown to be incorporated on all types of barbecue. In competition, this chicken is like nothing you've ever seen or tasted.

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