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Seafood

Episode | From: Mexican Made Easy

Marcela's cooking reels people into her kitchen but today we get to see what she can reel in from the ocean! Marcela and her son Fausto take to the seas of San Diego with her favorite fishmonger to try her luck with a fishing rod. She's going on board with a delicious Crab Avocado Salad to share on the boat as she and the fellas take a break from fishing. Back in her kitchen, Marcela will pan roast halibut in corn husks and make a chipotle cream shrimp that's bound to refuel even the hungriest of sailors. Not only that, Marcela is making fresh and light Lobster Agua Chile, a spiced Ahi Tuna quesadilla and washing it down with a refreshing Honeydew margarita! Get ready to get hooked on these delicious summer seafood recipes!

Dukes Waikiki Seafood Luau Plate

Recipe | Courtesy of Duke's Waikiki

Total Time:: 3 hours 15 minutes

Charleston

Episode | From: Hungry Detective

The Hungry Detective hits the streets of Charleston to investigate Low Country cuisine and the best off-the-beaten path BBQ. He begins his investigation by tracking down Jeff Allen, the food writer for the Charleston city paper. With Jeff as his informant, Chris learns about a locals-in-the-know restaurant way off the beaten path called Bowens Island. Here Chris uncovers roasted oysters served on a shovel, and a local concoction of shrimp, crabs, sausage and corn known as Frogmore Stew. Next, Chris shows us how to stake out the suburbs for good breakfast bargains as he heads to the Mount Pleasant suburb and the Charleston Café. Here he finds a family-run restaurant serving up delicious breakfasts with Southern twists like shrimp and grits and Southern Benedict, a variation on eggs Benedict made with fried green tomatoes. While still in Mount Pleasant, Chris discovers the Boulevard Diner, another hidden gem featuring unique appetizers such as fried pickles, crab cake sliders and a sundae made from chili, cheese and sour cream. Next, while sightseeing, Chris gets a hot tip from a local rickshaw driver about Fig, an upscale restaurant that encourages patrons on a budget to come in just for dessert. Fig’s specialty? Carolina Gold Rice Pudding. Finally, Chris shares a hot tip: look for archived articles online that appeared in the city’s weekly paper. Objective articles written by bona fide food writers are a better bet than the paid listings often found in the back of local papers. He refers back to an article about Charleston BBQ entitled "Chucktown ‘Q" written by Jeff Allen. This leads Chris to the One of a Kind Smokehouse, which uses pecan wood to smoke their meat.

Chiles 101

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Find 1000s of Food Network's best recipes from top chefs, shows and experts. And watch videos demonstrating recipe prep and cooking techniques.

Regional Thai Cuisine

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There's really no one Thai cuisine.

Paella

Recipe | Courtesy of Jacques Torres

Total Time:: 2 hours 35 minutes

1 Review

Vegas Greats

Episode | From: Diners, Drive-Ins and Dives

In this one-hour special, Guy hits up a diverse roster of totally righteous Vegas joints pulling out all the stops, like out-of-this world finger foods at Bachi Burger, the generations-old butcher shop slingin' killer ribs at John Mull's Meats and Road Kill Grill, and the legendary spot that was one of DDD's very first restaurants ever featured — Four Kegs Sports Pub, where they're servin' up all kinds of Italian favorites. Then he's headed over to the Bulgarian joint, Forte European Tapas Bar and Bistro, and a trip to Vegas wouldn't be complete without a trip to Guy's alma mater, UNLV, where Guy's checkin' in with the culinary department and cookin' up Thai Shrimp with Sticky Rice. You can put your money on it — the culinary side of Vegas is a full spread of winners.

Birmingham's Southern Fried Food Trucks

Episode | From: Big Food Truck Tip

Andrew Zimmern hits the road and heads to Birmingham, Ala., to explore one of the hottest up-and-coming food cities in the country. He meets the owner of Chubbfathers, who's committed to cooking comfort food and feeding hungry folks -- even if they can't pay -- out of his postage stamp-sized kitchen on wheels. Andrew also gets to know a young couple that decided to take the money they had saved for a fairy-tale wedding and spend it on a food truck instead. Now they're living happily ever after with their trailer, Highway Kabobery, and serving artisanal kabobs and fresh sauces. He explores Granny's Fish 'N Grits, where a multi-generational family is crushing the legacy dishes of the South, including shrimp and grits and deep-fried catfish. Finally, Andrew rewards one deserving culinary dreamer with a $10,000 tip and a Food Network seal of approval.