Boy Meets Grill Episodes

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Season 6, Episode 2

Braising

Get ready for some amazing braising. Bobby learns some tricks from New York chef Tom Valenti, who’s known for his skill at braising–a method that gets the most succulent and flavorful results. Then Bobby invites Tom back into his kitchen to make fall-off-the-bone lamb shanks with roasted tomatoes and toasted orzo, smoky roasted garlic bulbs and a bold Bolo salad with chorizo and blue cheese. These dishes are as easy to make as your favorite comfort food, but have the flavors of four-star cooking.

Season 6, Episode 3

Chocolate

These days you'll hear people talk about chocolate like wine connoisseurs talk about wine, or coffee lovers talk about their favorite java. It can be complicated. But in the end nothing beats a good old-fashioned no-frills chocolate dessert. So today, that’s what Bobby’s making. After a visit to famed chocolatier Jacques Torres’ Chocolate Haven, Bobby heads back to his kitchen to make his chocolate cornpone pudding with Hot Mexican Chocolate sauce, his tooth-tingling milk chocolate banana pudding, and a knockout white chocolate rice pudding. In the end it's up to the experts--two neighborhood children--to judge the results.

Season 6, Episode 4

Comfort Food

At the end of a long day, there’s nothing better than digging into a plateful of comfort food. It satisfies the stomach,while warming the heart and soul. Today Bobby’s making some ultimate American comfort food, such as meatloaf and scalloped potatoes, but with an untraditional twist.

Season 6, Episode 5

Culinary School Classics

Today Bobby’s going back to school. After visiting his old alma mater, the French Culinary Institute, and checking in on a few classes there, he’ll take a couple of students back to his kitchen to make culinary school classics like Chicken Chasseur and Gratin Dauphinois. These dishes may sound over-the-top, but they’re actually simple enough to make every day. Along the way, you and the students will learn a few kitchen tricks that they don’t teach in cooking school.

Season 6, Episode 6

Greek

The taste of the Mediterranean: fresh, healthy dishes with bright flavor. This is Greek food, and today Bobby's making his version of his favorite Greek dishes. He'll roast lamb with a minty garlic rub, bake white beans with tomatoes and parsley, stuff squid and roast potato wedges with a tangy lemon vinaigrette. Recipes Include: Gigantes, Kalamarakia Yemista (Stuffed Squid), Greek Potatoes with Lemon Vinaigrette, Roasted Leg of Lamb.

Season 6, Episode 7

Horse Race Weekend

Horse racing is a sport steeped in history and tradition. And what can be more fun than eating good old southern food while watching the horses take a turn around the green? Bobby invites the guys over to watch the big race and enjoy some food full of southern comfort: Kentucky Hot Browns with Ham, Turkey and Bacon smothered in a Cheddar Bechamel, a Country Ham Salad with Fresh Mozzarella and a Balsamic Molasses Dressing, and to wash it down, a cold Mint Julep. Grab a pair of binoculars and bring the lawn party to your table.

Season 6, Episode 8

Indian

Indian food isn’t just curry--it’s an adventure of flavors and spices that will wow your senses. Today Bobby takes us on a culinary journey through India, full of some of the best that their cuisine has to offer. Walk through an Indian spice market without leaving your kitchen. It's easy and delicious!

Season 6, Episode 9

Korean

Bobby's friend Jenn Lee shows him tricks like soaking short ribs in soda before coating them in a spicy-sweet marinade and grilling them to perfection. They also make refreshing seasoned cucumbers, plus a traditional Korean comfort food dish with sliced rib eye, fresh vegetables and rice.

Season 6, Episode 10

Light and Healthy

A lot of people think that eating healthy means sacrificing taste. Bobby sets out to prove them wrong as he prepares a meal that's light in calories, but strong in flavor. Recipes Include: Pan Roasted Arctic Char with Tangerine-Habanero Glaze and Meyer Lemon Couscous Broth, Zucchini Ribbon Salad, Frozen Yogurt with Poached Rum Raisin Pears.

Season 6, Episode 11

Moroccan

Bobby makes a flavorful chicken tagine stew with saffron, cumin, apricots and a spicy-cool harissa sauce on the side. And it wouldn't be Moroccan without couscous, so dig in to Bobby's couscous with currants and almonds, plus a side of carrots in a lemon vinaigrette.

Season 6, Episode 12

Soup

Today Bobby throws it all in the pot to make his favorite, super-flavorful soups. It all starts with the perfect rich chicken stock that he'll show you how to make step-by-step. Then Bobby turns that stock into two great soups: Wild Mushroom Soup with Arugula and Crispy Serrano Ham, and a spicy Chicken Soup with Hominy, plus fried tortillas for dipping. No question, you'll be asking for seconds.

Season 6, Episode 13

Upscale Bar Food

These days, bars are catching on to the food scene, offering more than just a bowl of peanuts or a plate of fried chicken tenders. Join Bobby as he samples cocktails and refined bar food, then heads back to his kitchen to prepare some of his own. Recipes Include: Crispy Squash Blossoms with Pulled Pork & Black Pepper Vinegar, Potato Chips with Blue Cheese Sauce, Oven Baked Buckwheat Flatbread with White Beans Hummus, Caramelized Onions, Black Olives and Spanish White Anchovies, Champagne Cocktail, Hemingway Daiquiri.