TV Schedule

It's Aunt Kardea's day to hang out with some of her nieces and nephew, and she makes their favorite things along with a couple of sweet treats. She serves up Stovetop Mac 'n' Cheese and kid-approved Baked Potato-Chip Chicken Strips. Then, after a little hide and seek in the yard, the kids join Aunty K in the kitchen for Homemade Benne Wafers and Charleston Milkshakes with all the toppings.

Kardea invites her Aunt TC over for a big low-country brunch. The perfectly Southern meal includes Charleston-Style Shrimp and Grits, Homemade Buttermilk Biscuits topped with Fresh Apricot Jam, along with a Creamy Hazelnut Frappe.

Start spreadin' the news! Kardea Brown's friend from New York City is visiting, so Kardea's whipping up a meal that combines Big Apple favorites and the best of the South. She starts by making Seafood Pizza with Local Shrimp, plus a Salami and Tomato Salad with Buffalo Mozzarella. She mixes up a refreshing Charleston Tea, which is bourbon iced tea with mint and sparkling lemonade. For dessert, it's Kardea's spin on a New York classic, Big Apple Crumb Cheesecake.

Kardea Brown invites her fast-food loving friend Kaitie over for homemade versions with a lighter touch! Kardea makes a Double Patty Veggie Burger with a special sauce that goes perfectly with Oven-Baked Onion Rings, a healthy spin on the side order. Plus, for dessert, there's Baked Apple Hand Pies along with a Chocolate Fro-Yo Shake.

Fantasies come true as the best views and food in Alaska are revealed. Diners forget the lower 48 as they feast under the Northern Lights on king crab legs, reindeer ragu, elk meatloaf and salmon burgers.

The best bar food at the some of the best small breweries across the country is highlighted. From ale-glazed wings to beer-braised pork shoulder, beer has gone from a frosty sidekick to a key ingredient -- and diners are ready to drink it all in.

The best eats along the banks of America's greatest river are highlighted, from jazz-inspired barbecue and mouthwatering meatloaf to seafood-smothered fried green tomatoes and garden-fresh ratatouille.

In the first round, the chefs must make lamb appetizers that include a trendy toast, and one competitor gets a little overzealous trying to make his plates pretty. Poultry and snap peas are part of the round two challenge, then the competitors do their best with fruits and a fermented beverage in the dessert round.

Four chefs from the same city throw down in the Chopped Kitchen to find out who's the best in town! In the first round, a mighty midnight snack poses a creative challenge, then the chefs who move on to the entree round get a beer and a bird they should know well. To decide a tightly contested battle, the chefs cook up desserts that include premium chocolate bars and Irish coffee.

Four self-assured guys are lucky to get bacon as their theme, but how will these "bacon boys" do in the first round with bacon in the baskets alongside banana jam? A bacon-packed round two has the chefs wondering what to do with a weird ice cream and some lovely greens, and bacon in dessert is not a new thing anymore, but can the last two chefs create original, delicious sweet-and-salty dishes?

The chefs unveil a Cajun specialty in the first basket that is "offal-y" special. A prized protein adds some porky flavor to the chefs' fish entrees. And a drink that you have to chew is certainly the oddest mystery ingredient in the final basket.

An Argentinian meat and something challengingly sweet are two of the appetizer surprises. In round two, the judges are happy to see a favorite seafood selection in the basket, and bok choy also finds its way to their plates. Finally, some giant sheets of tofu and an alluring take on cheesecake keep the finalists on their toes in the dessert round.

The tricky challenge in this competition is to include pickles in every dish -- including dessert! The first round has the chefs working with brine and Brussels sprouts. Half-sour but entirely delicious flank steak dishes are the goal in the entree round. Then, pickles with peanut butter is an unusual but not unheard-of combo that the chefs find in the dessert basket.

The chefs set out to wow the judges with brunch meals that wake their palates. A classic brunch combination-turned ice cream flavor makes for a challenging first basket. A unique take on eggs keeps the brunch theme front-and-center in the entree round. The two chefs remaining in the dessert round then get to find out what goes into boozy cereal.

The bar for balancing flavors is set high as four chefs find sea snails and candy in the first basket. A mishap in the entree round dramatically affects one chef's scallop dish. The two remaining competitors must then work with a dessert basket that includes something porky and something sticky.

Martha Stewart takes over Chopped! In a glorious outdoor kitchen in Kennebunkport, Maine, Martha calls the shots and even changes the rules as 16 fearless chefs compete for a $50,000 grand prize. As four competitors set out to make a stellar first impression, Martha has a big surprise related to the pantry. Maine-inspired basket ingredients like blueberry pie and clam chowder set the scene for a sensational coastal feast.

With $10,000 at stake, there's a twist in the competition! The chefs learn that they will be required to fry something in every course. In the appetizer round, a brightly colored beverage and a stuffed pasta are part of the puzzle. A decadent finger food and a protein-packed shocker challenge the chefs in the entree basket, while a classic cookie and a wild sundae bring the fun to an exciting, frying dessert round.

Where's the beef? In the baskets! A beef theme is a meat lover's dream in this competition. The four chefs must cut jumbo-sized ribs down to appetizer-appropriate portions in the first round. A premium steak and a second-rate grocery store meal meet in a puzzling entree basket, and creativity and a shining example of good sportsmanship are on display in the dessert round.

Martha Stewart takes over Chopped! In a glorious outdoor kitchen in Kennebunkport, Maine, Martha calls the shots and even changes the rules as 16 fearless chefs compete for a $50,000 grand prize. As four competitors set out to make a stellar first impression, Martha has a big surprise related to the pantry. Maine-inspired basket ingredients like blueberry pie and clam chowder set the scene for a sensational coastal feast.

With $10,000 at stake, there's a twist in the competition! The chefs learn that they will be required to fry something in every course. In the appetizer round, a brightly colored beverage and a stuffed pasta are part of the puzzle. A decadent finger food and a protein-packed shocker challenge the chefs in the entree basket, while a classic cookie and a wild sundae bring the fun to an exciting, frying dessert round.

Where's the beef? In the baskets! A beef theme is a meat lover's dream in this competition. The four chefs must cut jumbo-sized ribs down to appetizer-appropriate portions in the first round. A premium steak and a second-rate grocery store meal meet in a puzzling entree basket, and creativity and a shining example of good sportsmanship are on display in the dessert round.

The bar for balancing flavors is set high as four chefs find sea snails and candy in the first basket. A mishap in the entree round dramatically affects one chef's scallop dish. The two remaining competitors must then work with a dessert basket that includes something porky and something sticky.

A new group of four champs compete to see who will advance to the $25,000 grand finale! An infamous Chopped ingredient appears in the appetizer basket, then steak could be a gift or a challenge for the kid cooks who make it to the entree round. Then, the two young cooks who get to make dessert must use a tangy fruit and a deep-fried treat.