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It is not an average day in a Newhall, Calif. neighborhood when three chefs join to battle for the title Extreme Chef. In the first challenge, the competitors must rummage through a garage to find a hidden wagon, stroller and grocery cart, and then wheel it to the back of a pickup truck to grab unmarked canned goods and prepare a meal in 30 minutes. Next, the chefs must knock on a residents' door, gather cooking materials from their pantry and race back to the streets, but not without a few extreme twists. Competitors must cook a hot appetizer on the block of a car engine all the while managing their meal in a torrential downpour. To top off the meal, the three chefs make a fruit side dish in only 30 minutes. After one elimination, the two remaining chefs must dive to the bottom of a 10-foot pool, grab a spoon and then get the remaining ingredients from a brown bag lunch from neighborhood children. Who will prepare the perfect spoonful to impress the judges and garner the title Extreme Chef?

Guy Fieri is bringing his culinary battle royale to San Francisco, CA for a championship Tailgate Warriors competition. The two top scoring tailgate teams, the Seattle Seahawks' Team Blue 22 and the Chicago Bears' Da Bus, face off in Candlestick Park, this time cooking up all new menus. Which team has the most killer grub to win the grand prize and be crowned Tailgate Warriors Champion?!Tailgate Warriors with Guy Fieri Packers vs. Seahawks 49ers vs. Raiders Vikings vs. SaintsChicago Bears vs. Buffalo BillsChampionship FinaleFor more tailgating inspiration, check out our complete Tailgating Guide and our Tailgating Photo Gallery.

Jack asks Frederic to help her outfit her kitchen with necessary tools for the beginner cook. Recipes include: Crispy Potatoes with Bacon, Garlic and Parsley; Pan-Grilled Chicken with Gremolata. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Medium saucepan with lid Chef’s knife Pairing knife Serrated knife Cutting board Potato scrubber Pepper mill Measuring spoons Whisk 1 large regular or non-stick skillet Slotted spoon Wooden spoon Metal spatula Tongs Grill pan Pastry brush Colander Dry measuring cups Liquid measuring cup Rasp Tips: When buying pots and pans, consider these factors: Conductivity: A good pot or pan should transmit heat efficiently. Weight: Heavier, thicker gauge pans distribute heat more evenly and hold it longer, preventing scorching and promoting even browning. Non-reactive: Some materials, such as aluminum, react to acidic ingredients, imparting a metallic taste and an unappetizing gray color. A good starter set of pots and pans might include: 10-inch skillet 12-inch skillet 2-quart saucepan 4-quart saucepan Stockpot When selecting knives, keep in mind the following: A good knife will be sturdy and well-balanced. Look for knives made of high-carbon stainless steel. The "tang" (the handle end of the blade) should extend all the way to the end of the handle. Most importantly, the knife should feel comfortable in your hand. Recipe Rescues: If potatoes stick to the bottom of the pan - Use tongs to turn them occasionally while cooking, and use a wide metal spatula to scrape them up (use a wide hard plastic spatula if you have a non-stick skillet so as not to damage the finish). Next time, try cooking potatoes in a non-stick skillet, or use a little more fat.If your chicken is undercooked - Cook the first side until the edges become white and opaque; then flip the breasts and cook on the other side until firm to the touch. If you slice the chicken and it is still pink in the middle, return the slices to the pan and continue cooking until completely cooked through.

With help from Frederic, Jack learns how to make the ultimate comfort food, Pot Roast with Roasted Vegetables. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Pepper mill Large Dutch oven with lid Measuring spoons Tongs Cutting board Chef’s knife Can opener Dry measuring cups Liquid measuring cup Sheet pan Aluminum foil Ladle Vegetable peeler Instant-read thermometer Wooden spoon Carving knife Tips: Cuts of meat for a pot roast: Pot-roasting is all about taking large cuts of cheap, tough meat and turning them tender, flavorful and succulent. A moist, tender pot roast starts with choosing the proper cut of beef. You are looking for something that is well-marbled with fat and connective tissue. Cuts from the shoulder are ideally suited for the job. Ideal cuts of meat for a pot roast include: beef chuck roast, 7-bone blade roast, beef bottom round rump roast, and beef chuck top blade boneless roast Boneless (also known as top chuck roast). Searing: Searing is a very high-heat, fast cooking method used to brown the exterior of the meat and produce a nice crisp crust. Searing adds flavor to meat and seals in the juices. Tenting and resting meat: Tent meat to keep it warm while resting, but don’t let foil touch meat, as this affects crust and does not give it the room it needs to rest. Meat needs to rest so that the juices redistribute throughout the piece of meat. If you cut into the meat immediately, you lose at least half of its juices. Cooking with red wine: Do not cook with any wine that you would not drink. Choose a dry red wine, with some body and depth. Zinfandels yield smooth, full-bodied sauces. Cote du Rhones and Cabernet Sauvignons are also good choices for pot-roasting. Recipe Rescues: If the roast sticks to the pan when searing - Use tongs to carefully lift meat and turn it. Next time, use a little more oil, and make sure heat is at least medium-high.If the sauce is not thick enough - Make a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water, add it to the sauce, and bring it to a boil.If your vegetables are mushy - They are overcooked. Mash or puree them and serve. Next time, make sure oven temperature is high (450 degrees F), and roast until just caramelized and tender.

Jack asks Frederic to teach her how to make succulent, juicy pan roasted pork chops with a quick apple chutney on the side. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Vegetable peeler Chef’s knife Microwave-safe bowl Microwave Measuring spoons Large oven-proof skillet Tongs Cutting board Aluminum foil Pepper mill Flat spatula Dry measuring cups Instant-read thermometer Tips: Cooking thin vs. thick pork chops: Pan-frying, grilling, or broiling are best cooking methods for pork chops. Look for chops cut 1 1/4 to 1 1/2 inches thick. Thinner chops are more prone to drying out. Thin chops need some protection; breading is a good way of insulating the meat and keeping the juices inside. A thick spice rub or a marinade serves a similar purpose, and also adds some flavor. Searing, tenting, and resting meat: Searing is a very high-heat, fast cooking method used to brown the exterior of the meat and produce a nice crisp crust; searing adds flavor to meat and seals in the juices. Tent meat to keep it warm while resting, but don’t let foil touch meat, as this affects crust and does not give it the room it needs to rest. Meat needs to rest so that the juices redistribute throughout the piece of meat. If you cut into the meat immediately, you lose at least half of its juices. Cooking with apples: Macintosh, Fuji, Granny Smith, Rome Beauty, Empire, and Golden Delicious varieties are all good for cooking. A high sugar content and a high acid content are both desired, as well as an apple that holds it shape when cooked. Recipe Rescues: Dry Pork Chops – Briefly simmer in a little broth or cooking liquid to re-moisten the interior. Remember that carry-over cooking will raise the internal temperature of the chops several degrees, so next time remove from heat sooner. Mushy Apples – Cooking them (like in the chutney) is the best way to use mushy apples. When selecting apples for cooking, choose ones that feel rock hard and do not have any brown spots or blemished areas. Oil Begins Smoking – Take it off of the heat and let it cool down before adding pork chops. Make sure the chops are dry before adding them to the pan; any amount of water will make the oil spatter. Pan Begins Burning – Transfer the chops to a new skillet, or remove them to a platter while you clean the pan. Add more oil, and then continue searing. If you have finished searing, finish cooking them in the oven in a new oven-safe pan or platter. Pork Chops Curl/Cook Unevenly – Keep them flat while cooking by gently pressing down with a flat spatula. Look for chops with even thickness throughout.