Hungry
On now
My Greek Table with Diane Kochilas
Diane celebrates the intensely flavored food and unique wines of one of Greece's most breathtaking islands, Santorini. Diane hops in a boat to pick capers on this volcanic island. She visits a renowned vineyard which still practices the island tradition of growing grapes in basket-shaped vines. Enjoy the tastes of Santorini with ingredients from field to sea.
Upcoming
My Greek Table with Diane Kochilas
Grass-fed takes on a whole other dimension here in Epirus where sheep and goats graze in the lush green mountains. Diane follows feta cheese from its artisanal roots to modern state-of-the-art production and explores a range of other cheeses that are new to most Americans. Experience the wonderful world of Greek cheeses and learn how to use them to create an irresistibly cheesy menu.
My Greek Table with Diane Kochilas
Diane travels to Lesvos where the characteristic generosity of spirit almost won a few locals the Nobel Peace Prize. In Lesvos, the waters overflow with renowned sardines and shellfish, islanders count dozens of eggplant dishes as traditional fare, and ouzo, the drink of Greek hospitality, fills glasses everywhere. Discover the hospitality of the Aegean through its renowned food and drink.
My Greek Table with Diane Kochilas
Go on a picnic at a vineyard in Naoussa were one grape dominates the table: the local Xinomavro, one of Greece's noblest reds. On the wine trail, Diane discovers bread, cookies and chocolate truffles all spiked with this hard-to-pronounce but easy-to-love Greek varietal. Learn how to incorporate incomparable Greek wine into any menu, both as a drink and an ingredient.
My Greek Table with Diane Kochilas
Diane explores the meze tradition of small plates of vibrant food meant to be shared. She uncovers the vast variety and robust flavors of the meze table and invites a wine expert into the kitchen for advice on what to pair when the meal includes spice, yogurt, cheese, crunch, comfort, seafood, meat and more, all in one sitting. Discover the fun and festive meze tradition.
Ellie's Real Good Food
Ellie takes Beth -- a mom, a full-time labor and delivery nurse, and a grad student -- under her wing. Ellie helps Beth rein in her takeout habit with three easy make-ahead recipes that stock her fridge with a week of tasty meals. Recipes include Blueberry-Chia Overnight Oats, Turkey-stuffed Pizza Pockets, Cajun Shrimp in Foil, and Red Wine Salad Dressing.
Ellie's Real Good Food
The key to having chocolate in your life in a manageable way is to go for quality over quantity. In this episode, we visit the Chocolate Expo and Ellie demonstrates how to incorporate the joys of chocolate into everyday menus, clarifying how to take advantage of its health benefits. Recipes include Fig & Ginger Truffles, Double-Chocolate Waffles a la Mode, Mocha Java Smoothie, and more.
Ellie's Real Good Food
Inez's extreme approach to carbs has left her not only feeling tired, but stressed from making separate meals for herself and her family. Ellie helps Inez bring balance to her home, by dispelling misinformation about carbs and sharing healthy recipes she can enjoy with her family. Recipes include Whole Grain Penne with Chicken, Mushrooms & Spinach, Basil Pesto with Spaghetti Squash, and more.
Ellie's Real Good Food
We all love cheese--who doesn't? But there can be too much of a good thing. Ellie answers an SOS from a home where cheese has completely taken over the menu. Ellie, a cheese lover herself, shows how to keep from going overboard with cheese and instead utilize its best assets-its great flavor and health benefits. Recipes include Skillet Mac and Cheese, Parmesan-crusted Chicken Breast, and more.
Ellie's Real Good Food
Ellie tackles the challenge we all face every day--what's for breakfast, especially in a busy household when everyone is out the door like a pool ball break. She helps out Mary, a mom and an elite athlete and coach, who literally hits the ground running each morning. Recipes include Make-ahead Mini Frittatas with Leeks and Asparagus, Morning Glory Baked Oatmeal, PB and Grapes Wrap, and more.
Ellie's Real Good Food
It can be a challenge to put dinner together in a working household. And then what happens when you're working opposite shifts? Ellie helps a frazzled couple trying to get healthy weeknight dinners on the table when conflicting schedules and priorities intervene. Recipes include Shrimp with Spinach, Garlic and Smoked Paprika, Peach Chicken with Crispy Bread Crumbs, and Mango-Coconut Sorbet.
Ellie's Real Good Food
Ellie shows us how to transform a vacation from an unhealthy free-for-all into an opportunity to find new flavors you can use to bring your good times home. Recipes include Curried Chickpea Wraps (Roti), Jerk Pork Loin with Mango Cucumber Salsa, Grilled Pineapple with Coconut Whip, and mango-avocado salad.
Ellie's Real Good Food
Tired of snoring through your salad? Shake up the same-old same-old with some recipes that awaken all the senses. Recipes include Spinach Salad with Roasted Squash, Pumpkin Seeds and Roasted Grapes, Green Salad with Chicken & Buttermilk Dressing, Cauliflower Tabbouleh, and 3 Ingredient pickled red onions.
Lidia's Kitchen
Brunch Italian Style! Learn to make savory rustic Oatmeal Biscuits. Then have a whole meal inside a plump Gluttonous Tomato - it's an easy dish of tomatoes stuffed with bread, herbs cheese and eggs. On the side, a versatile String Bean salad of with Capers and Basil.
Lidia's Kitchen
Lidia's reinventing Italian classics. Learn to make Lidia's fresh Mozzarella salad not with tomatoes but Celery and walnuts instead. She puts a spin on the classic Pappa al Pomodoro from Maremma by adding clams! Plus, a crowd-pleasing Zucchini Parmigiana, a delicious variation of on tried and true eggplant version.
Lidia's Kitchen
Join Lidia in the kitchen as she makes use of left over lettuce by incorporating it into a creamy Risotto. Using a secondary cut of meat, she creates decadent Veal stew with Onion and Squash, and don't throw away that day old bread, use it in a tasty Bread Pudding with Pears.
Lidia's Kitchen
Go whole hog with Prune and Pork Kabobs, Braised Cabbage with Prosciutto, and Decadent Ham in Marsala Sauce.
Lidia's Kitchen
Lidia makes mozzarella and basil-stuffed burgers with homemade ketchup. Then a tasty Cauliflower salad.
Lidia's Kitchen
Lidia prepares Apple Cider Braised Pork Shoulder, Mashed Potatoes and Fava Beans, and a decadent Pear Crumble.
Lidia's Kitchen
Lidia prepares Halibut Baked with Mushrooms in a lemon and white wine sauce, Savory Stuffed Peppers with capers and anchovies, and deliciously golden Anise Cookies for dessert.
Lidia's Kitchen
Lidia makes a Tomato and Ricotta Crostini, Tuna Salad with Zucchini, and lastly Eggplant and Rice Parmigiana.
Patis Mexican Table
Pati visits Weber's back patio for cabrito and short ribs. Chef Villareal puts a twist on traditional dishes.
Patis Mexican Table
Pati explores Nuevo León: the land of cabrito and carne asada. Here, chefs challenge the state's culinary stereotypes, transforming traditional flavors into exciting new experiences.
Patis Mexican Table
Pati explores Nuevo León: the land of cabrito and carne asada. Here, chefs challenge the state's culinary stereotypes, transforming traditional flavors into exciting new experiences.
Patis Mexican Table
Pati explores Nuevo León: the land of cabrito and carne asada. Here, chefs challenge the state's culinary stereotypes, transforming traditional flavors into exciting new experiences.
Patis Mexican Table
Pati visits two different styles of cantinas in Monterrey to have a taste of the food - and their stories.
Patis Mexican Table
Pati visits Luis Rivas to taste his Mexican take on Texas-style BBQ, and he hosts a traditional carne asada.
Patis Mexican Table
Pati explores Nuevo León: the land of cabrito and carne asada; where chefs challenge culinary stereotypes.
Steven Raichlen's Project Fire
In today's show, Texas barbecue meets Mexican spice as we explore how American barbecue techniques can enhance three classic Mexican dishes: snapper in pipian in a grilled vegetable and pumpkin seed sauce, pork shoulder pibil smoke-roasted in banana leaves, and a Project Fire first, a dessert quesadilla lavished with bananas and dulce de leche.
Steven Raichlen's Project Fire
Looking back to when our ancestors grilled in the fireplace, on stones around the campfire and directly on the embers, Primal Grilling will make you a barbecue rock star. Try ember-grilled bread roasted vegetable salad, chicken hanging in midair over a smoky fire, and amaretti-stuffed pears grilled on primordial slabs of salt, grilling techniques as old as humankind itself.
Steven Raichlen's Project Fire
Extending from California and the Pacific Northwest to Korea, Japan, and Southeast Asia. Explosively flavored grilled meats with exotic herbs and spices, chilies and umami-rich fish and soy sauce are paired with healthy vegetables-barbecue as health food. Vietnamese and Thai influences make the ultimate street food. Steven visits Jenee Kim for grilled beef short ribs.
Steven Raichlen's Project Fire
One Good Turn. Rotisserie grilling or spit-roasting combines the smoky sear of grilling with the heat of roasting. Add 3 more benefits: basting, no flare-ups, and the fragrance of wood smoke. Game hens acquire golden, crackling-crisp skin. Spare ribs are given the huli-huli (turn-turn) treatment. Wings get a sweet-salty, lacquer-like glaze. Finally, a whole spinning, sugar-crusted pineapple.
Steven Raichlen's Project Fire
How about upping your grill game with steaks you may not be familiar with, such as secreto or spinalis dorsi? Secreto is a hyper-flavorful steak cut from a hog's belly with a grilled vegetable sauce, romesco. Spinalis dorsi the most delectable part of a rib roast reborn as a steak, and grilled with bourbon. And grill a brisket steak fragrant with sizzling shallot sage butter.
Primal Grill
There's something about the open range that brings out the griller in all of us. Recipes include: Gaucho Beef Ribs, Brazilian Pineapple and Salt-Crusted Chicken.
Primal Grill
A vision as old as civilization itself, a clay or brick oven fueled by live fire. Recipes include: Wood Oven Pizza, Sweet and Sour Duck and Grilled Pork Chops.
Primal Grill
People grill all over Planet Barbeque but Steven believes no one does it better than in America. Recipes include: Martha's Vineyard Lobster, Texas Clod and Spit-roasted Pork.
Primal Grill
If you've dined at an Indian restaurant you've probably had tandoori grilled foods. Recipes include: Tandoori Salmon, Breads from the Tandoor and Chicken Tikka Kebabs.
Primal Grill
Long before Spanish culinary mad scientist Ferran Adrià stunned the world with his infusions and molecular cuisine, grill masters from the Iberian Peninsula were setting the world of barbecue on fire.
Primal Grill
When it comes to European grilling, Italy and Greece grab the headlines. Here's a look of some of Europe's lesser-known grilling traditions.
Primal Grill
Cook indoors and you often cook solo. Light a grill and you cook for a crowd. This show focuses on grilling for parties.
Primal Grill
South Carolina-smoked pork shoulder with mustard sauce and coleslaw; Balinese roast pork with green beans.
Primal Grill
More thrilling grilling adventures with Steven Raichlen, as he barbecues a perfect chicken, free from burning, rawness and the whiff of of lighter fluid.
Primal Grill
More thrilling grilling adventures with Steven Raichlen. Find out how to grill the perfect steak, from selecting the right cut to the ideal seasoning.
Primal Grill
More thrilling grilling adventures with Steven Raichlen. He nails the perfect shish kebab, and shows how to expand your grill repertoire.
Primal Grill
Join Steven Raichlen for some thrilling grilling adventures. He climbs the ladder of barbecue enlightenment.
Primal Grill
Steven Raichlen gets the grill out for drunken sailors (tequila-marinated oysters), ginger-mint buttered lobster, and a spectacular shrimp cocktail.
Primal Grill
More thrilling grilling adventures with Steven Raichlen. Steven shows how to grill a sausage-and cheese-stuffe
Steven Raichlen's Project Smoke
Rotisserie-smoked chicken with root vegetables; bourbon brown sugar pork loin; brisket; smoke-roasted pears.
Steven Raichlen's Project Smoke
Some of the world's greatest poultry dishes owe their soulful character to wood smoke. Find out how to master the fundamentals of smoking poultry-from curing and brining to smoking in charcoal smokers and pellet grills. Plus, discover how to electrify barbecue sauce with chipotle (smoked jalapeño) chilies.
Steven Raichlen's Project Smoke
This show explores a region you don't normally associate with smoking: Asia. From Chinese char siu pork to smoky tangerine flan, learn to create a unique fusion of Asian barbecue and American wood smoke.
Steven Raichlen's Project Smoke
Ribs epitomize barbecue, combining well-marbled, rich-tasting meat with the primal pleasure of eating with your bare hands. Embark on a rib world tour from St. Louis to Chinatown. Plus, learn how to build an onion bomb that explodes with flavor.
Steven Raichlen's Project Smoke
Once you get the hang of smoking, you can smoke just about everything. Discover how to use electric smokers, pellet grills, ceramic cookers, and stovetop kettle smokers to add soulful smoke flavors to a spectacular four-course meal.
Steven Raichlen's Project Smoke
Find out how to apply classic ham curing and smoking techniques to anything, from spareribs to turkey legs, to create dishes that are anything but traditional. Plus, learn to make ham in a hurry and an eye-popping bacon dessert.
Steven Raichlen's Project Smoke
Wake up to smoky breakfasts! Discover four smoky twists on bacon, hash, and more for a flavorful start.
Steven Raichlen's Project Smoke
Achieve great smoke flavor in 5-10 minutes! Learn quick smoking techniques for steak, cocktails, and more.
Steven Raichlen's Project Smoke
Barbecue originated in the Caribbean with a Taino Indian smoker-grill called a barbacoa. Explore barbecue's tropical roots with a tour of the Caribbean, from the French West Indies to Mexico.
Steven Raichlen's Project Smoke
Everyone loves a cocktail party-especially when you infuse the menu with the intoxicating aroma of wood smoke. Check out these smokehouse recipes inspired by the world's diverse cuisines from Spain to Australia and exploding with unique flavors.
Serial Griller
Matt Moore kicks off Serial Griller with "Hot Handhelds," grilling up bold favorites like Nashville Hot Chicken Sandwiches, Pork Gyros, char-grilled hot dogs, wings with blue cheese, and the juicy Hemingway Burger. No forks required!
Serial Griller
Matt Moore grills for friends, serving sausage, blade steaks, redneck potatoes, and a Bardstown Buck cocktail.
Serial Griller
In "All the Courses," Matt Moore celebrates East Nashville's Tomato Fest with a feast-Breakfast Pizzette, Tuna Nicoise, Scored Flank Steak with Dijon Caper Sauce, and Grilled Watermelon. A multi-course grilling adventure with Southern flair!
Serial Griller
Host Matt Moore brings East and West together over charcoal on the Ammo Grill. Inspired by his travels to Japan and the renowned Hikiniku To Come experience, Matt serves up juicy Wagyu Hamburger Steaks alongside a lineup of crowd-pleasing favorites. The menu includes Chili Cheese Dawgs, Salmon Kabobs, and Bacon-Bratwurst Fried Rice, each showcasing bold flavors and live-fire cooking techniques.
Serial Griller
Matt Moore fires up his Hasty Bake grill outside his airplane hangar, surrounded by his Piper Cherokee and vintage military aircraft, for an Americana-inspired feast cooked over live fire. Drawing from his Lebanese and Syrian heritage, Matt starts with grilled beef kefta pitas before serving a smoky grilled Caesar salad and juicy grilled chicken thighs topped with vibrant salsa verde.
Serial Griller
Matt Moore showcases the versatility and convenience of gas grilling on the Napoleon Rogue Pro-S in an all-day celebration of outdoor cooking. The menu begins with family-favorite griddled breakfast smashburgers before moving to a grilled greens salad and grilled shrimp tostadas. Then, a Greek-inspired rotisserie beer can chicken with drip potatoes delivers a flavorful one-pan feast.
Steven Raichlen's Planet Barbecue
Argentina. The very name summons visions of rustic gaucho asados and sophisticated grill restaurants. In this show, you'll learn to prepare it from a genuine asador, Argentinean grill master. From a whole wood-grilled rib roast. To a surprising "pizza" made with a flank steak "crust." With two classic Argentinean sauces. Plus something unexpected: an Argentinean meatless mixed grill.
Steven Raichlen's Planet Barbecue
When Columbus landed in what is now the Bahamas in 1492, he initiated an East-West culinary exchange that continues to this day. This show explores three European grill classics-each with a New World twist. From Wood-Grilled Gazpacho with Serrano Ham Crisps to a unique Pearl District Spiessbraten served with Jicama Salad. And for dessert? Spectacular Smoked, Torched Creme Brulée.
Steven Raichlen's Planet Barbecue
San Antonio is the home base for this season of Planet Barbecue. One of only two cities in the U.S. designated a UNESCO Creative City of Gastronomy, the Alamo City boasts a cuisine as colorful as its historic city center. Get ready for Carne Asado Breakfast Tacos, Jason Dady's Oak-Smoked Cherry-Glazed Ribs, and Beef Cheek Barbacoa prepared by local smoke master Esaul Ramos.
Steven Raichlen's Planet Barbecue
Across Latin America, grilling styles vary: Argentine and Uruguayan masters embrace simplicity, seasoning steaks with just salt. In contrast, Mexican chefs layer bold flavors-marinating meats in recados and adobos, wrapping them in aromatic leaves, and searing over hardwood fires. Here are three spectacular Mexican grilling specialties that showcase this rich, fiery tradition.
Steven Raichlen's Planet Barbecue
Texas BBQ to many means brisket, but in this show, you'll experience the Texas Trinity: Grilled Quail with Pear Salsa and Blue Cheese Farroto prepared by San Antonio master chef Jason Dady. Smoked and Grilled Rib-Eye Steaks accompanied by Smashed Potatoes. And a sizzling sandwich, a Hot Gut Hero (beef sausage with pepper Jack cheese). It's the Texas Trinity hot off the grill.
Steven Raichlen's Planet Barbecue
The Caribbean occupies a special place in the annals of barbecue. Taino Indian barbacoa-seafood and meats smoke-roasted on a wooden platform that gave us the word "barbecue." The Caribbean remains a hotbed of barbecue delights; Jamaican Jerk Chicken, Trinidadian grilled vegetable dip called Choka and Shrimp Boka Dushi-a spicy Dutch West Indian kebab whose name literally means "happy mouth."
Steven Raichlen's Planet Barbecue
Brazilians are world masters at the art of the rotisserie. In this show, learn to cook beef, chickenand pork with the proverbial turn. We start with Brazil's celebrated Picanha (fat cap sirloin)-served with farofa and Country-Style Salsa. Next, Brazilian Pork Loin grilled with Bacon and Prunes, and finally, Rio Chicken Rollatini. So put on some samba music and get ready to rock the grill.
Steven Raichlen's Planet Barbecue
In this episode, we'll travel the BBQ trail from Venezuela to Peru, starting with a Venezuelan specialty-Asopao (seafood rice), reimagined here on the grill by Caracas-born chef Geronimo Lopez. And then a twist on two Peruvian delicacies-Tuna Anticuchos (kebabs) and Smoke-Roasted Peruvian Potato Salad.
Steven Raichlen's Planet Barbecue
The Gulf Coast, stretching from the Florida Keys to Mexico's Yucatán, is a haven for vibrant seafood and bold grilling. From Grilled Oysters with Charred Corn Salsa to a Gulf Coast Shrimp Boil, and Alejandro Gutierrez's Grilled Snapper "Zarandeado," this show serves up the region's finest flavors-fishing for compliments one grill at a time.
Steven Raichlen's Planet Barbecue
The U.S. is often described as a global melting pot. We focus on three grilled dishes with international roots. Shrimp cocktail gets the East-West treatment with Thai spices and smoked jalapeños. Chipotle Ribs with chocolate and Drunken Salsa spiked with tequila and roasted chiles. Dessert sounds an equally unexpected note: a luscious Planet Barbecue "Banana" Split made with grilled plantains.