50 foods to grill in foil

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Sailing

Episode | From: Semi-Homemade Cooking

Sandra sets sail with the perfect menu to wrap up a day on the water. She's cooking dock side and it all starts off with a great combination of flavors in her Strawberry Spinach Salad and a unique BBQ Chicken Pizza made on the grill. If you like a juicy burger full of flavor, this is the one for you: Sandra's Pineapple Teriyaki Burger. For dessert, a light and easy Pecan Cinnamon Angel Food Cake. The whole crew will love cocktail time, it's a thirst-quenching Castaway Punch.

North Carolina Ribs and BBQ Baked Beans

Episode | From: Throwdown with Bobby Flay

Raleigh's Ed Mitchell prides himself on using authentic North Carolina flavors at his restaurant, 'The Pit.' Ed is a BBQ purist with the ribs to prove it. Whether its East or West, he knows his ribs are the best. Ed strives to keep North Carolina's culinary traditions alive, and even with all the media buzz, he still makes sure to keep his food down home and locally grown. But can he take the heat and grill up a winning plate when the Pitmaster is challenged by the Grillmaster on this episode of Throwdown?

Bring on the Street Food

Episode | From: Guy's Ranch Kitchen

Guy Fieri is craving homemade street food from his chef friends. Rocco DiSpirito is inspired by Italy and makes crunchy Flatbread with Stracchino then travels east for Japanese-Style Street Meat using a custom binchotan grill. Traci Des Jardins mixes things up with a Bun Bowl and fried Churros with Mexican Hot Chocolate Spice Mix. Aaron May recalls a rainy day in London with delicious Fish and Chips and goes underground with a black-market Nutcracker. Jet Tila fills his plate with some Filipino-style Lumpia Eggrolls and a Pork and Pate Banh Mi.

Hibachi Heroes

Episode | From: Worst Cooks in America

The recruits enter boot camp and find it has been transformed into everyone's favorite game show, Family Food! The teams go head to head in trivia rounds and culinary tasks testing their knowledge of the kitchen. The recruits watch a Teppanyaki chef perform dazzling tricks over a grill, and then chefs Anne Burrell and Robert Irvine teach them how to make a hibachi-style meal for the main dish challenge. The recruits who light up the kitchen will continue on, but those who stumble will go home in a blaze.

Red Pepper Frutti di Mare

Recipe | Courtesy of Dan Rinaldi

Total Time:: 1 hour

Against Da Grill

Episode | From: Restaurant Divided

Four years ago, lifelong friends Kurron and Vinny opened Against Da Grill, a casual, diner-style restaurant in their Staten Island, N.Y., hometown. As beloved and active members of the community, the restaurant's struggle to stay open goes deeper than the food alone. Vinny thinks a barbecue concept will save their future; Kurron wants to upgrade his existing diner concept. Chef Rocco DiSpirito arrives on the scene, divides the restaurant to showcase both concepts and helps them develop their menus. He opens both restaurants side by side for one night only and determines which concept will move forward, saving these hometown heroes.

#GameDayGoals

Episode | From: The Kitchen

The Kitchen aims to score all the likes with the coolest, trendiest game day party foods! Katie Lee Biegel packs flavor into her Buffalo Chicken Tot-chos, while Alex Guarnaschelli makes a Spiked Earl Grey Lemonade that's perfect for tailgating. Jeff Mauro levels up carbs with an epic Loaded Cream Cheese Bread. The hosts take a look at the latest taco trends, then Geoffrey Zakarian is on the grill pan with his easy and tasty Grilled Fish Tacos with Papaya Slaw. Sunny Anderson steals the show with her Cookie Butter Cookies. Plus, the hosts present their first ever Kitchen Bowl competition!

Over-the-Top Comfort

Episode | From: The Grill Dads

The Grill Dads find out that outrageous food is more fun when it's a mash-up. First, they visit The Doughnut Lounge in Kansas City, Mo., where they whip up homemade doughnuts and pair them with crispy burnt ends from in-house smoked brisket to create a sweet and savory dessert that's too unique to miss. Then the Dads visit Albuquerque, N.M., to fry up a pastry called a Sopapilla that's stuffed with spicy beef and pork ribs. Finally, the Dads travel to Denver, Colo., to make a gorgeous pizza topped with the flavors of chicken parmesan.

Meat on a Stick

Episode | From: Meat & Potatoes

In this episode, Rahm Fama is on the hunt for some of the best there is when it comes to meat on a stick! A visit to San Francisco uncovers a Persian restaurant that uses real swords to skewer and grill juicy, one-pound bone-in lamb kebabs. Then it's off to Providence, Rhode Island where the chef at Hewtin's Mobile Dogs is famous for his homemade sausage on a stick. Our meat-loving culinary crusader wraps up his tour with a stop in Seattle where he learns how to make a spicy, sweet beef sataya Malaysian street food favorite!

More Cheese, Please

Episode | From: Comfort Food Tour

Mark Anderson and Ryan Fey stop by Ajumama -- a funky food truck in Columbus, Ohio -- to grill up a top-secret cheesesteak with a Korean twist. A sweet and flaky dumpling that is out-of-this-world incredible is also on tap. At Betty's Pie Whole in Encinitas, Calif., the guys go belly-up for Mama Joe's Meatball Pie -- a savory dish with a pizza dough crust that puts all other pie crusts to shame. Still hungry, they pay a visit to Chicken and Farm Shop in Chicago where they go nuts for an eye-opening fried chicken sandwich locals claim is the best chicken sandwich bar-none.