TV Schedule

Monday, Jan 9

9:30
AM
Episode 0906

Ree Drummond whips up a beautiful brunch for three generations of Drummond girls. There are delicious Maple Oat Nut Scones, an incredible Cowgirl Quiche and glamorous Champagne Oranges. Then Ree's bringing the coffee shop to the country with homemade Frozen Mochas. It's fabulous fun and quality time for the ladies that brunch.

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10:00
AM
Episode 0905

Jeff Mauro shares his family's Sunday Gravy recipe, then learn how to use leftover Italian ingredients in new ways and how to make fun crafts using empty wine bottles. Spice up antipasto with Geoffrey Zakarian's Parmigianino Monkey Bread with Soppressata and Olives and Jeff's Salami Cups with Whipped Honey Ricotta and Fresh Figs. Iron Chef Alex Guarnaschelli stops by to make Olive Oil Cake, and Geoffrey shows how to make classic Italian Limoncello.

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11:00
AM
Episode 1201

Start off the New Year healthy with help from The Kitchen, as Jeff Mauro shares his recipe for a lightened-up Stuffed Mushroom Lasagna and Katie Lee makes her delicious Cauliflower Fried Rice. Learn about the new healthy trends that are sweeping the nation, including a new vegetable toast. Then, the Pass the Burrito Bowl is jam-packed with healthy and delicious ingredients before the gang finishes with a guilt-free Superfood Milkshake.

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12:00
PM
Episode 0201

For kickoff to the Kids Baking Championship, get ready to eat pies! For their first challenge, Valerie Bertinelli and Duff Goldman ask the 10 best kid bakers in the country to elevate classic pies to an art form, but what's pie without homemade ice cream?

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1:00
PM
Episode 0202

Time to hop on the "Eclairis Wheel" as the nine remaining kid bakers take on a sweeping new trend in baking: the radically elevated and decorated eclair. This cream-filled challenge will test the young bakers to the max!

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2:00
PM
Episode 0203

Valerie Bertinelli and Duff Goldman turn up the heat and ask the remaining eight bakers to incorporate chilies, peppers, cayenne and more into their chocolate creations. The kid bakers must balance the heat in their sweets, so that they showcase the flavor without overwhelming the judges' taste buds.

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3:00
PM
Episode 0204

The French macaron is the new cupcake, so the seven remaining kid bakers must take on this extremely demanding dessert, producing three dozen colorful macarons and stacking them to at least five inches high.

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4:00
PM
Episode 0205

The six remaining kid bakers get creative as they invent lunch box desserts. The good news? Trading items is allowed. The bad news? Carrot sticks are tough to work into a dessert!

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5:00
PM
Episode 0206

To celebrate candy in all its glory, the five remaining kid bakers must use three types of candy in a dessert but also keep it balanced, because it's a fine line between candymonium and candy overload!

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6:00
PM
Episode 0207

The most beloved challenge from the first season of Kids Baking Championship is back with a twist. For dessert imposters 2.0, the four remaining kid bakers must make a dessert item that looks like a savory dish and also create a savory cupcake for "dessert." It's dinner in reverse!

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7:00
PM
Episode 0208

In the final challenge, the three remaining kid bakers battle it out for the title of Kids Baking Champion while making spring break-themed cakes. Which baker will emerge the winner and take home $25,000?

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8:00
PM
Episode 0302

Valerie Bertinelli and Duff Goldman task the 11 remaining kid bakers with creating volcano Bundt cakes that spew smoke and edible boulders. The red-hot challenge will test these amazing bakers to their fiery core!

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9:00
PM
Episode 0102

When the Mexic-Arte Museum hires Dave and Natalie Sideserf to make a cake for their annual Museum Day event, Natalie sets out to create a pinata design with a fun twist, but making and decorating a pinata-sized cake is a taller order than the Sideserfs expected. The Sideserf Cake Studio also takes on an order from Austin Pets Alive, a no-kill animal shelter, for their annual charity auction, so the Sideserfs use their own dog Mrs. Robinson to create a stunning dog cake for the event.

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9:30
PM
Episode 0101

Natalie and Dave Sideserf work with a local craft brewery to create a special cake to set them apart at the Texas Craft Brewers Festival. However, the Sideserfs have never tried pairing beer and cake, and they face an additional challenge when the Texas Reptile Zoo orders a cake for their Crocktober event, which has Natalie and her team working overtime to make her dream of a lifelike snake cake come to life.

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10:00
PM
Episode 2601

This trip, Guy Fieri's crossing the Atlantic to take a big bite out of Barcelona, Spain. He's diving in to the many different cuisines the city has to offer, from a homey spot serving Galician-style octopus and soup, to a grab-and-go sandwich stop cooking up traditional sausage and sauces. Plus, a family-owned joint puttin' out old-school Catalan cooking, like rabbit and snail specialties.

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10:30
PM
Episode SP53

This trip, Guy Fieri's living large and going supersize! He's digging in to Cincinnati chili piled up six different ways, burgers stacked to the max from Ann Arbor, Mich., and a behemoth breakfast in Springfield, Ill. Plus, a bomb Baltimore beef joint, where Duff Goldman joins to tackle a skyscraper sandwich.

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11:00
PM
Episode 0106

Josh Denny rides into Louisville to try his luck with a trifecta of magnificent meals. First, the Double Southern Belle at Mussel and Burger Bar, which sports fried green tomatoes, a full pound of black angus beef and several thick layers of pimento cheese. The Big Daddy Hot Brown at Gary's on Spring takes a famous Louisville dish and transforms it into a two-foot-wide, 10-pound masterpiece. Then, at the Come Back Inn, The Godfather makes a culinary offer he can't refuse: more than one and a half pound of roast beef smothered in vegetables and marinara sauce, soaked in au jus, and served on a 12-inch roll!

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11:30
PM
Episode 2510

This trip, Guy Fieri's going from Portsmouth, New Hampshire to Portland, Ore. for righteous coast-to-coast flavor. In Oregon, a Spanish spot serving outrageous octopus and an homage to the chef's childhood. Plus, a multitasking market sandwiching polenta and cookin' up grandma's take on biscuits and gravy. And in New Hampshire, a modern cantina puttin' out the pork, from belly tacos to a pig's head platter.

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12:00
AM
Episode 0102

When the Mexic-Arte Museum hires Dave and Natalie Sideserf to make a cake for their annual Museum Day event, Natalie sets out to create a pinata design with a fun twist, but making and decorating a pinata-sized cake is a taller order than the Sideserfs expected. The Sideserf Cake Studio also takes on an order from Austin Pets Alive, a no-kill animal shelter, for their annual charity auction, so the Sideserfs use their own dog Mrs. Robinson to create a stunning dog cake for the event.

More About This Episode
12:30
AM
Episode 0101

Natalie and Dave Sideserf work with a local craft brewery to create a special cake to set them apart at the Texas Craft Brewers Festival. However, the Sideserfs have never tried pairing beer and cake, and they face an additional challenge when the Texas Reptile Zoo orders a cake for their Crocktober event, which has Natalie and her team working overtime to make her dream of a lifelike snake cake come to life.

More About This Episode
1:00
AM
Episode 2601

This trip, Guy Fieri's crossing the Atlantic to take a big bite out of Barcelona, Spain. He's diving in to the many different cuisines the city has to offer, from a homey spot serving Galician-style octopus and soup, to a grab-and-go sandwich stop cooking up traditional sausage and sauces. Plus, a family-owned joint puttin' out old-school Catalan cooking, like rabbit and snail specialties.

More About This Episode
1:30
AM
Episode SP53

This trip, Guy Fieri's living large and going supersize! He's digging in to Cincinnati chili piled up six different ways, burgers stacked to the max from Ann Arbor, Mich., and a behemoth breakfast in Springfield, Ill. Plus, a bomb Baltimore beef joint, where Duff Goldman joins to tackle a skyscraper sandwich.

More About This Episode
2:00
AM
Episode 0106

Josh Denny rides into Louisville to try his luck with a trifecta of magnificent meals. First, the Double Southern Belle at Mussel and Burger Bar, which sports fried green tomatoes, a full pound of black angus beef and several thick layers of pimento cheese. The Big Daddy Hot Brown at Gary's on Spring takes a famous Louisville dish and transforms it into a two-foot-wide, 10-pound masterpiece. Then, at the Come Back Inn, The Godfather makes a culinary offer he can't refuse: more than one and a half pound of roast beef smothered in vegetables and marinara sauce, soaked in au jus, and served on a 12-inch roll!

More About This Episode
2:30
AM
Episode 2510

This trip, Guy Fieri's going from Portsmouth, New Hampshire to Portland, Ore. for righteous coast-to-coast flavor. In Oregon, a Spanish spot serving outrageous octopus and an homage to the chef's childhood. Plus, a multitasking market sandwiching polenta and cookin' up grandma's take on biscuits and gravy. And in New Hampshire, a modern cantina puttin' out the pork, from belly tacos to a pig's head platter.

More About This Episode
3:00
AM
Episode 0302

Valerie Bertinelli and Duff Goldman task the 11 remaining kid bakers with creating volcano Bundt cakes that spew smoke and edible boulders. The red-hot challenge will test these amazing bakers to their fiery core!

More About This Episode
4:00
AM
Episode 0214

Vickie's Diner in Las Vegas has seen better days. In fact, their best days may have been in the 70s, when the current owner, Vickie, first came there as a kid to visit her uncle. What was once a state-of-the-art diner is now rundown with no defining design or dining, and Renovation Expert Ty Pennington and Chef Amanda Freitag will have just 48 hours to give this strip staple a signature style and dishes that would make Vickie's uncle proud!

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4:30
AM
Episode 0100

Tim's Shipwreck Diner has been serving the town of Northport, N.Y., for a century. But times are tough for this beloved boxcar diner on Main Street and owner Tim is struggling to keep his ship afloat. Ty Pennington is rallying the locals to help renovate the diner, update the menu and give the town a revived diner to serve them for another hundred years -- all without Tim knowing a thing!

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Monday, Jan 9