We're off to Mexico for a scorching good time as we follow that Hot Sauce! In Chapala we'll learn what makes Cholula hot sauce a fiery taste sensation. Also learn why we call hot sauce Mexican Ketchup. Follow it to NYC and down South to a kickin' BBQ.
Robin shows you how to get "stick to your ribs" flavor using a slow cooker for two tasty weeknight meals: Barbecued Ribs with easy sides and a Stuffed Squash. Later in the week, it’s a BBQ twist on pizza and a satisfying Apple-Cranberry Galette.
Jamie goes home to Essex to celebrate his birthday. He visits his dad at The Cricketers, the lovely country pub where Jamie learned to cook as a little boy. After raiding his mum's herb garden, Jamie puts together a brilliant summer BBQ for all his old friends.
Ming hops on an ATV and blazes through one of the oldest roads in Kona, Hawaii, in search of the perfect cup of Joe and visits Mother Goose farms. Ming uses the coffee and macadamia nuts to make a Crispy Macadamian-Crusted Ahi Tuna with Kona BBQ Sauce.
Hawaiian food embassador Sam Choy takes us on a mouth-watering adventure through paradise. Sam orchestrates a delicious Luau for friends and family, takes us on an eating tour of roadside lunch stops. It's a party to end all parties when Sam builds a barbecue and prepares a family picnic.
Andrew Zimmern finds out that Southern cooking can be full of surprises when he visits Birmingham, Alabama. Unique ideas, big flavors and bold chefs are putting this city on the map! Andrew learns there's a lot more than soul food and barbecue on the menu in this food city bursting with unexpected flavors!