TV Schedule

Friday, March 27

Brunch @ Bobby's

As a chef constantly surrounded by food, it's important for Bobby to keep healthy options in mind ... even when it comes to brunch! Bobby's fitness-minded menu is filled with some of his favorite ingredients. He starts with Homemade Mango-Agave Granola With Greek Yogurt. Bobby pairs his favorite fruit with a light and simple dressing for his Grapefruit Salad With Honey-Mint Dressing. A NYC brunch staple, Smoked Salmon is on the menu, served on Seven Grain Bread With Tomato, Honey Mustard and Dill. And when Bobby wants to drink something delicious and nutritious, he blends together his one of a kind Coconut Water Smoothie. It's a brunch that does a body good!

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The Kitchen

Defrost your shrimp for Sunny Anderson's latest freezer fix, shrimp and grits. Debi Mazar and Gabriele Corcos from Cooking Channel's Extra Virgin make the perfect pantry pasta. Three recipes to make the most of a pantry staple, condensed milk and unexpected ways to make use of your kitchen scraps. What to and what not to throw out in your refrigerator, plus Geoffrey Zakarian shares his special pickleback cocktail.

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Cupcake Wars

It's going to be big time competition as four bakers fight for the chance to serve their cupcakes backstage at an exclusive party for the boys of Big Time Rush.

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Chopped Canada

The chefs each show they've got some skin in the game with some excellent uses of epiderm in the appetizer round. One chef attempts the im-pasta-ble in the entree course. The chefs mustn't flake out over dried mashed potatoes and fennel in the dessert round.

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Trisha's Southern Kitchen

Trisha has the whole family over for a classic southern Fish Fry in her backyard. Trisha prepares Pete's Catfish with must have sides of Mama's Cornmeal Hushpuppies, Home-Style French Fries and Fourth of July Coleslaw. To finish off the meal, Peach Cobbler With Homemade Whipped Cream.

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Barefoot Contessa

Everyone loves candy and kid's party food. Ina's making Chocolate Truffles for the grown ups, fruit juice shapes for the kids, caramel sauce and lots of candies. And for the main course Ina prepares Parmesan Chicken and Broccoli and Bowties.

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Chopped

In the first basket, the fryer gets pretty crowded as the chefs race to make crispy chicken wings, and the chefs are challenged to make African peri peri rub work in their dishes. Then in the entree round, a difficult cut of meat and a salty sandwich spread are among the mandatory ingredients. And will either finalist decide to bake a pie from the pie dough in the dessert basket?

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Chopped

The chefs are given pots of bubbling oil, so that they can create crispy, delicious additions to their dishes. Catfish catches the chefs by surprise in the first round. In the entree basket, the competitors find a cheese and a cherry preserve. Will the mandate to make a fried dessert unnerve the two finalists?

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Chopped

It's fry-day in the Chopped Kitchen and the judges will be expecting deep-fried deliciousness on every plate. In the first round, the competitors work with hot dogs and taro root. During judging on the entree round, featuring cookies and cube steak, the judges must debate whether a repeated mistake should warrant one chef's elimination. And an ooey, gooey cake and salted caramel make for some sweet creations in the final round.

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Chopped

It's a night owls' nosh-fest, when the chefs learn that they will be preparing decadent dishes best enjoyed in the late-night hours. For the first course, the chefs must work with a carb-heavy Canadian snack and an Italian sausage. In the entree round, the chefs find themselves taking apart tiny burgers in an effort to creatively transform a midnight snack. Things get really "loco" in the dessert round with burritos in the basket.

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Diners, Drive-Ins and Dives

Guy Fieri takes a seat at the family table; In Glendale, Ariz., a German restaurant making sauerbraten from scratch; in Northern California, an old saloon serving lamb shanks and minestrone that's a meal; and in Fort Worth, Texas, a Texas institution dishing up all the classics from pot roast, to giblet gravy and beef tips.

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Diners, Drive-Ins and Dives

Guy Fieri tracks down fast food done right: In New Mexico, the fifty-four-year-old drive-in that's legendary for Green Chile Cheeseburgers; In Omaha, the taqueria where they're deep frying tacos -- from homemade tortillas; and in Connecticut, the hot dog joint that started as a truck, where a trained chef is turning out all kinds of scratch made combo dogs.

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Diners, Drive-Ins and Dives

This trip Guy's rolling out for the all American favorite, and then some. In Kansas City, Mo., a pub where they're dipping burgers in tempura batter or putting them between a pair of grilled cheese sandwiches. In Truckee, Calif., a warehouse turned burger spot loading them with cold cuts and chili. And in Nashville, a Greek restaurant serving a bacon burger with a twist -- it's made with lamb.

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Diners, Drive-Ins and Dives

This trip Guy pulls in for a world of taste. In Los Angeles, California, an El Salvadoran place making traditional stuffed tortillas and a pork stew called Adobada. In Reno, Nevada, a Basque joint serving oxtail bourguignon family style. And in Jacksonville, FL, a tapas café doing scratch made Spanish chorizo with honey sautéed pears.

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Sandwich King

This one-hour special brings together some of Food Network's favorite hosts for a vacation like no other. The Kitchen's Jeff Mauro and Katie Lee, Chopped's Amanda Freitag, and Guy's Grocery Games' Melissa d'Arabian, along with their families and friends, set sail on The Disney Dream cruise ship for three days of sun, fun and food. Go behind the scenes as the hosts go where no cameras have gone before — the inner workings of the ship's galleys, the kitchens, where The Dream's talented chefs prepare food for thousands every day. And no cruise would be complete without surf, sand and, of course, incredible meals.

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Diners, Drive-Ins and Dives

This trip, Guy's digging into some dishes like mama made, if she had a wild imagination. In Philadelphia, a very special guest hits the kitchen with Guy for fried PB&Js and tacos that start with the head of a pig. And in Phoenix, the farm-to-table spot dishin' out a dynamite pork sammie, and cooking everything from pizzas to pancakes to meatballs in its wood-fired oven.

More from Diners, Drive-Ins and Dives

Diners, Drive-Ins and Dives

This trip, Guy's hittin' the road for some outrageous seafood and tasty bird. In Des Moines, Iowa, the trophy-winning barbecue joint smokin' up all kinds of unique wings and dishin' out an out-of-bounds apple dumpling dessert. Across town in West Des Moines, a real deal Equadorian spot cookin' up authentic specialties like chicken with rice and pork with hominy. And in Eugene, Oregon, the seafood market servin' up totally fresh caught Dungeness crab and a legit cajun crawfish pie.

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Diners, Drive-Ins and Dives

This trip, Guy's hittin' the road for some scratch-made comfort food. In Burbank, Calif., the family-owned chili-serving spot with a name dating back a century. In Philadelphia, the three-story gourmet bar food joint crankin' out clam chowder with gnocchi and a regional fry favorite. And in Toronto, Canada, the smokehouse kicking burgers and fried chicken up a notch and turning a traditional BLT on its head.

More from Diners, Drive-Ins and Dives

Diners, Drive-Ins and Dives

This trip, Guy's filling up on winner winner chicken dinners. In Baltimore, the local landmark dishing out wicked wings alongside a killer steak wrap. In Eugene, Ore., the soul food joint smoking the bomb barbecue bird and slinging their signature burger. And in Des Moines, the Southern spot serving up legit fried chicken and decadent red velvet waffles.

More from Diners, Drive-Ins and Dives

Diners, Drive-Ins and Dives

This trip, Guy's checkin' in on tasty joints run by food fanatics. In Memphis, the chef-slash-farmer's market guru running a farm to table spot serving up a whole lot of classic comfort from meatloaf to sloppy joes to catfish. And in Providence, the real deal family run Italian deli scratch-making meat tortellini and curing their own bresaola meats.

More from Diners, Drive-Ins and Dives

Diners, Drive-Ins and Dives

This trip, Guy's headed to the places where families rule. In Memphis, the kid-inspired joint serving up the serious fried chicken. On the North Shore of Oahu, Hawaii, the Thai spot where mom and pop spice up the island with pad Thai, pork larb, and the big seller: garlic fried chicken wings. And in St. Louis, the Italian-Greek joint run by two brothers, serving up a town staple in fried ravioli and mom's recipe for dolmathes.

More from Diners, Drive-Ins and Dives

Diners, Drive-Ins and Dives

This trip, Guy's digging into some dishes like mama made, if she had a wild imagination. In Philadelphia, a very special guest hits the kitchen with Guy for fried PB&Js and tacos that start with the head of a pig. And in Phoenix, the farm-to-table spot dishin' out a dynamite pork sammie, and cooking everything from pizzas to pancakes to meatballs in its wood-fired oven.

More from Diners, Drive-Ins and Dives

Diners, Drive-Ins and Dives

This trip, Guy's hittin' the road for some outrageous seafood and tasty bird. In Des Moines, Iowa, the trophy-winning barbecue joint smokin' up all kinds of unique wings and dishin' out an out-of-bounds apple dumpling dessert. Across town in West Des Moines, a real deal Equadorian spot cookin' up authentic specialties like chicken with rice and pork with hominy. And in Eugene, Oregon, the seafood market servin' up totally fresh caught Dungeness crab and a legit cajun crawfish pie.

More from Diners, Drive-Ins and Dives

Diners, Drive-Ins and Dives

This trip, Guy's hittin' the road for some scratch-made comfort food. In Burbank, Calif., the family-owned chili-serving spot with a name dating back a century. In Philadelphia, the three-story gourmet bar food joint crankin' out clam chowder with gnocchi and a regional fry favorite. And in Toronto, Canada, the smokehouse kicking burgers and fried chicken up a notch and turning a traditional BLT on its head.

More from Diners, Drive-Ins and Dives

Diners, Drive-Ins and Dives

This trip, Guy's filling up on winner winner chicken dinners. In Baltimore, the local landmark dishing out wicked wings alongside a killer steak wrap. In Eugene, Ore., the soul food joint smoking the bomb barbecue bird and slinging their signature burger. And in Des Moines, the Southern spot serving up legit fried chicken and decadent red velvet waffles.

More from Diners, Drive-Ins and Dives

Diners, Drive-Ins and Dives

This trip, Guy's checkin' in on tasty joints run by food fanatics. In Memphis, the chef-slash-farmer's market guru running a farm to table spot serving up a whole lot of classic comfort from meatloaf to sloppy joes to catfish. And in Providence, the real deal family run Italian deli scratch-making meat tortellini and curing their own bresaola meats.

More from Diners, Drive-Ins and Dives

Diners, Drive-Ins and Dives

This trip, Guy's headed to the places where families rule. In Memphis, the kid-inspired joint serving up the serious fried chicken. On the North Shore of Oahu, Hawaii, the Thai spot where mom and pop spice up the island with pad Thai, pork larb, and the big seller: garlic fried chicken wings. And in St. Louis, the Italian-Greek joint run by two brothers, serving up a town staple in fried ravioli and mom's recipe for dolmathes.

More from Diners, Drive-Ins and Dives

Sandwich King

This one-hour special brings together some of Food Network's favorite hosts for a vacation like no other. The Kitchen's Jeff Mauro and Katie Lee, Chopped's Amanda Freitag, and Guy's Grocery Games' Melissa d'Arabian, along with their families and friends, set sail on The Disney Dream cruise ship for three days of sun, fun and food. Go behind the scenes as the hosts go where no cameras have gone before — the inner workings of the ship's galleys, the kitchens, where The Dream's talented chefs prepare food for thousands every day. And no cruise would be complete without surf, sand and, of course, incredible meals.

More from Sandwich King

Iron Chef America

Iron Chef Jose Garces faces off against challenger Russell Jackson, a.k.a. "The Dissident Chef." Judges for this battle are John T. Edge, Anya Fernald and Jose Andres.

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