Eric Greenspan and 'Captain' Mauzner head to Warren, Arkansas, on the hunt for meals made with an animal that is considered both a pest and a local delicacy: wild hog.
Hotel Bethlehem's Executive Chef Michael Adam makes fresh sea scallops and tops them with mostarda made with rhubarb.
Chef Pierre Gignac, from Ocean at The Cape Arundel Inn in Kennebunkport Maine, puts a modern twist on a classic lobster recipe.
Gordon puts Ian 'Beefy' Botham's taste buds to the test in the wine-tasting all celebrity wine-makers fear: The Cliff Richard Celebrity Wine Challenge.
Chef Joe Grisafi, from Corked Wine Bar and Steak House, makes ravioli with fresh ricotta and homemade pappardelle in garlic and oil sauce.
Jonathan Ross comes for dinner but soon finds himself under interrogation in the kitchen and Janet Street Porter takes Bernard Matthews to task.
Gordon takes his flock to the abattoir; Cat Deeley pops Gordon's cork as he teaches her everything she needs to know about champagne and Gok Wan takes on Gordon in the recipe challenge.
Ricky Gervais comes for dinner and gets the surprise of his life when he tastes some of the world's strangest foods. Plus, there's mayhem in the kitchen as Johnny Vegas cooks pizza in the recipe challenge.
Gordon turns the tables on Chris Moyles, challenging the culinary imbecile and junk food addict to cook a curry in a hurry in a Fast Food race against a delivery from his local curry takeaway.
Chef Kurt Von Kahle makes rice and chicken tacos and teaches us about the history and use of the AGA Total Control Range Cooker.
Farmstead cheese is made only from milk that comes from the animals raised on the same farm. Distinctive in taste, and quality, one such cheesemaker gives us a glimpse of what it is like to be a cheesemaker on a small goat farm.
Ever since Rachel Carson’s book “Silent Spring” first appeared, warning us against the dangers of chemicals in our natural world—we seem to be entering a new, more dangerous period.
Cookbook author, Linda Sawaya, demonstrates how to make summer squash with rice, a traditional Lebanese dish.
Marge Braker of Preserve demonstrates her techniques for making small batch strawberry jam.
In this story, we learn of one urban farmer who successfully uses the community supported agriculture model to produce long-term sustainable crops that are fresh, cost efficient to produce, and that offers local members a stake in the harvest crops.
Around the World in 80 Dishes takes you to New England with a demonstration of a classic recipe for creamy clam chowder, prepared by Chef Bruce Mattel of the Culinary Institute of America.
Epicurious's Around the World in 80 Dishes takes you to Nigeria, with a demonstration of an authentic recipe for Akara (Black-Eyed Pea Fritters with Hot Sauce), prepared by Chef David Kamen of The Culinary Institute of America.
Naomi Pomeroy judges these two chefs’ last chance for redemption.
Ludo's kitchen gets Master Naomi Pomeroy guidance on the solo challenge.
Find out who made the worst dishes for the solo challenge.
Find out who made the best dishes for the solo challenge.
His team will need to make their own version of their mentor’s dish
His team will need to make their own version of their mentor’s dish.
The owner of the famous Beast in Portland decides who made the best dish: Mia from Nigella's kitchen, Dan from Ludo's kitchen, Tarik from Anthony's kitchen, or Gabe from Marcus' kitchen.
Nigella picks Mia after losing the team challenge, Happy Holidays.
Emeril Lagasse and Jennie Garth mix up different types of cheese into this crunchy whole wheat pasta caserole.
Emeril Laggase cooks a salmon and potato casserole in layers and prepares homemade croutons.
Emeril Lagasse prepares soft and rustic mashed potatoes with brown gravy.
Emeril Lagasse makes a herb-butter for a Thanksgiving roast turkey.
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