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Barbecue: Life of Fire
S1, EP7 "South Carolina Peach-Glazed Ribs with Rice Middlins"When Pat's friends and fellow barbecue chefs, Bryan Furman and Dr. Howard Conyers, come to town, the guys dig deep into the tricks and traditions of one of Bryan's specialties: pork ribs.
Barbecue: Life of Fire
S1, EP8 "Red Curry Braised Pork with Mustard Greens"Pat Martin is in the frozen tundra of Minnesota to visit his new friend, Chef Yia Vang. They brave the cold and break nearly-frozen ground to barbecue a pig's head in the earth.
Barbecue: Life of Fire
S1, EP6 "Greek Spit Roast Lamb"Pat Martin links up with his pal, Bill Darsinos, to enjoy a tradition from the heart of Bill's Greek culture when they cook a whole lamb on a spit roast.
Struggle Meals
S3, EP4 "Beans Beans Beans"Dried beans are affordable and healthy to prepare. Frankie will teach the basics of preparing beans from scratch while making tasty recipes. We also take a field trip to the grocery store to shop the bulk aisle. They're also good for your heart.
Struggle Meals
S3, EP7 "No Kitchen No Problem"Frankie shows us easy and inventive no-kitchen hacks for delicious struggly meals. No Kitchen? No problem.
Struggle Meals
S3, EP5 "Rent Week"It's that time, the first of the month, when you spend your whole paycheck on rent and bills. Your fridge looks pretty sad and the grocery budget is low. Frankie cooks up some go-to pantry meals and also teaches us how to better prepare for this.
Struggle Meals
S3, EP10 "Root-to-Stem"Frankie teaches us how to use whole vegetables, from root-to-stem, which means no food goes to waste. Learn how to use those leafy green tops you thought were for decoration. Or vegetable stalks you would normally throw away.
Struggle Meals
S3, EP3 "Valentine's Day"Frankie prepares a Valentine's Day dinner for under $15 with a bistro-style theme to up the romance. Why go to a crowded restaurant for an overpriced prix-fixe menu with bad service when you can prepare a simple yet decadent romantic meal at home.
Nigella Lawson's Cook, Eat, Repeat
S1, EP5 "Spicy Sausage and Kale Fusilloni"Nigella's grandmother provides inspiration for the first recipe, a caramel custard which reminds her of the crème caramel she loved as a child. Her next dish is fusilloni and spicy n'duja, which makes an instant sauce alongside cavolo nero.
Nigella Lawson's Cook, Eat, Repeat
S1, EP3 "Basque Cheesecake"Nigella presents recipes for her Basque Burnt Cheesecake, roast vegetables with fragrant cumin and fennel seeds with spiced bulgur wheat, and her go-to celebratory cake: a chocolate and peanut butter layered creation of her children's dreams.
Andrew Zimmern's Wild Game Kitchen
S3, EP2 "Carne Adovada"Chef Andrew Zimmern prepares Carne Adovada.
Nigella Lawson's Cook, Eat, Repeat
S1, EP2 "Fried Chicken Sandwich with Gherkins and Kimchi"Nigella shares gorgeous recipes, including a fluffy white loaf, a fried chicken sandwich, cheesecake ice cream, fear-free fish stew, and a simple yet daring cherry flambé that uses frozen cherries and kirsch.
Nigella Lawson's Cook, Eat, Repeat
S1, EP6 "Not Your Mother's Roast Chicken"Nigella debates the classics with recipes for her crab mac 'n' cheese, chocolate cookies, and her take on her mother's praised chicken. She also creates a rice pudding with a raspberry jam sauce and nachos with her crab mac 'n' cheese sauce.
Nigella Lawson's Cook, Eat, Repeat
S1, EP4 "Grilled Steak with Anchovy Cream"Nigella dives into a historical cookbook to utilize one of her favorite ingredients: the anchovy. At her cocktail trolley, Nigella shakes up a cocktail using lemon juice and elderflower-a combination which inspired her lemon and elderflower pudding.
Nigella Lawson's Cook, Eat, Repeat
S1, EP1 "Slow Roasted Lamb Noodle Bowls"Nigella shows her take on the bhorta, to which she introduces a very British but very familiar ingredient. Next, she introduces slow cooked lamb shanks with wide noodles and cabbage. Then, ripe bananas are the key ingredient in two desserts.
Nigella Lawson's Cook, Eat, Repeat
S1, EP5 "Spicy Sausage and Kale Fusilloni"Nigella's grandmother provides inspiration for the first recipe, a caramel custard which reminds her of the crème caramel she loved as a child. Her next dish is fusilloni and spicy n'duja, which makes an instant sauce alongside cavolo nero.
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