New recipes

Blue Smoke Team Launching New Bar, Porchlight

Blue Smoke Team Launching New Bar, Porchlight

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Union Square Hospitality Group announces a new bar concept

Blue Smoke is launching a new bar concept.

New York City's west side is getting a little more interesting; Union Square Hospitality Group has announced that the Blue Smoke team will be opening a new Southern food bar concept called Porchlight, located at 28th Street and 11th Avenue in the 1891 Waterfront New York Building.

Helmed by Blue Smoke's co-founder Mark Maynard-Parisi, the bar will serve "signature cocktails, regional micrbrews, and soulful, Southern-inspired bar food," which we can only hope means something similar to Maysville's deep-fried grits.

"We are excited and proud to be a pioneering member of the vibrant, evolving community in Manhattan’s burgeoning West Chelsea. We’re thrilled to create a welcoming and timeless gathering place that serves delicious food and drink and that residents, neighborhood employees, and visitors alike can make their home away from home," Maynard-Parisi said in a press release.

This will be the seventh restaurant in Blue Smoke Enterprises (which lost executive chef Kenny Callaghan recently), including the flagship Blue Smoke, a second outpost in Battery Park City, the Jazz Standard jazz club, and three Blue Smoke On the Roads. The opening date for Porchlight is slated for fall 2014.

Congratulations to the Spirited Awards Regional Top 10 Lists

One of the goals of this year’s Spirited Awards Judging Committee was to encourage nominations from all over the world. This year, we added regional chairs to our International judges for greater regional understanding, which resulted in more cities and more countries being represented than ever before — Not only by the judges on the committee but also through the nominations generated.

Our regions are Europe, Middle East & Africa, Asia Pacific, The Americas (Latin America, the Caribbean and Canada) and in the US we have an East, Central and West region. Using those regions we have compiled a Top 10 list for the six bar categories for each part of the world.

All lists have been arranged in alphabetical order. And we are delighted to share those with you now.

How to Turn Your Small Business Into an Empire

This transcript has been automatically generated and may not be 100% accurate.

Details on Real Biz with Rebecca Jarvis 5.28.2014.

Real Biz with Rebeca Jarvis 4.22.2014

Rebecca Jarvis reveals what you need to know on Real Biz 5.8.2014

Now Playing: Square Wants to Give You Money and a Shark Tank Deal Gone Sour

Now Playing: Rebecca Jarvis Goes One-On-One With Mark Cuban

Now Playing: New Fad To Boost Your Love Life To Nasty Girl CEO's Unlikely Success Story

Now Playing: Deals and Steals to celebrate summertime outdoor activities

Now Playing: Weekly unemployment falls to new pandemic low

Now Playing: Black-owned beauty brand shares secrets to success

Now Playing: Mom sees marijuana edibles business boom during the pandemic

Now Playing: Influencers help jumpstart tourist industries battered by pandemic

Now Playing: ‘GMA3’ Deals & Steals on must-have skin care products

Now Playing: Connecticut to pay unemployed workers $1K to get back to work

Now Playing: Tesla in autopilot mode crashes into police car

Now Playing: WSJ: Board investigated Gates alleged affair with an employee

Now Playing: ABC News Live Update: Israel pounds Gaza with airstrikes as crisis escalates

Now Playing: Businesses drop mask requirements in states without mandates

Now Playing: One woman’s crusade to end poverty

Now Playing: Smart money tips ahead of Tax Day

Now Playing: Fuel starts flowing after Colonial Pipeline restarts operations

5 Brilliant Ways to Clean Brass and Restore Shine Using Common Household Products

Bring back the beautiful shine of your favorite brass items with these editor-tested cleaning methods. We'll show you how to use common household ingredients to remove grime and buildup.

Over time, your favorite brass pieces can lose their shine as oxygen, water, and other elements cause the metal to corrode or tarnish. Luckily, there are many simple ways to bring life back to your brass. With our editor-tested methods for how to clean brass, you&aposll only need basic household supplies and a few minutes of your time to restore shine to hardware, doorknobs, decorative objects, and more. Before you begin cleaning brass, however, make sure that what you&aposre polishing is actually made with the material. Just because an item looks like brass doesn&apost mean that it&aposs pure. Many items are simply brass-plated, and these cleaning methods could damage them. If you&aposre not sure, try this easy test: Check the metal with a magnet if it sticks, it&aposs not real brass.

Before you start cleaning your brass item, you should also check to see if the brass has been lacquered. Lacquer is a thin, shiny layer that helps to prevent tarnish. Unfortunately, most cleaning methods will damage lacquered brass, so your best option is to take the piece to a professional.

You&aposll also want to understand what kind of stain, grime, or buildup you&aposre working with. Always test the cleaning method first in a small, inconspicuous area. For stubborn stains, you can try several different cleaning methods on the same spot, just make sure to complete the entire process before moving on to the next method. If you have any doubts or the item you&aposre trying to clean is high in value, consider taking the brass piece in for a professional cleaning.

Gravity Series™

Currently the Rotisserie attachment kit is only compatible with the Gravity Series 1050 & 560. In early 2021, an additional rod will be included in the kit making it compatible with the 800 series.

The Flat Top Griddle is exclusive to the Gravity Series™ 800. It is only available for this model due to the unique manifold required to operate the flat top surface.

No, these are meant to peel away without damaging the unit.

Yes, it is very important to preseason your grill before cooking. Pre-seasoning helps to burn off any chemicals and oils left over from the manufacturing process.

Steps to pre-season your grill:
1. Fill the hopper with charcoal approximately ¼ - ½ full.
2. Start your grill following the START-UP instructions and set the temperature to 250°F (121°C) for 60 minutes.
3. Next, set the temperature to 400°F (204°C) for 30 minutes.
4. After 30 minutes, shut down the grill following the SHUTDOWN instructions.
5. Allow grill to cool COMPLETELY.
6. After the grill has cooled, use a napkin or cloth to rub a light coat of cooking oil on smoke and sear grates, warming/smoking racks, charcoal grate and the inside of the grill lid and body.
7. Then, repeat steps 3-6 at a temperature of 350°F.

*Frequent seasoning helps to prevent rusting. If rusting occurs clean with a steel brush, apply vegetable shortening and heat as indicated above.

Lining your racks or grates with foil is not advised for optimal air flow and cooking results.

No, slides should be removed from the unit while cooking.

A lot of smoke is normal after your charcoal is lit when building a fire. As heat builds, the smoke will change to a thin blue smoke, this means you are ready to cook.

No, fire will bridge upward if the lid is left open.

For On-Demand smoke, add 1-2 chunks (no larger than your fist) directly to the ash bin. This will last approximately 2-3 hours.

For Controlled smoke, add four (4) pounds of charcoal and one (1) wood chunk, creating layers of charcoal and wood chunks.

No, this is not recommended.

No, we do not recommend smoking with any wood chunks larger than the size of a fist. Chunks larger than fist size will create too much heat on the door and cause damage to the unit.

Yes. It’s normal for heat to escape when the grill list is open. However, if the temperature is set to anything under 500°F and the lid is opened, the DigitalFan will run continuously to try and maintain the set temperature. If the temperature is set to anything above 500°F and the lid is opened, the grill will default the temperature to 500°F for safety. Once the lid is closed, the grill will return to the set temperature.

Close the all lids. Press and hold the Power button until the grill powers off. The two slides will be used to smother the fire. Put the small slide through the bottom slot and the larger slide through the upper slot. If the slide will not go in fully, it may have slid behind the shroud and was not properly inserted in the sleeve. Pull the slide out, make sure it is parallel to the slot and try again. The “M” should be facing upright.
*Failure to insert slides will cause remaining charcoal to burn and could cause damage to grill.
*Do not store or cover until the grill has completely cooled.

Grill should be covered in a dry area, away from direct sunlight.

For lump charcoal, if the lumps are too big, large voids are created in the hopper. Large lump charcoal reduces the overall amount of charcoal in the hopper to burn. For example: large lump charcoal with voids may only be 7 lbs of charcoal, whereas medium lump with minimal voids may be 10 lbs. 10 lbs will burn longer than 7 lbs. In addition, charcoal varies by brand and not all charcoal is made the same. Material sources, density and characteristics are different. The length of the burn time also depends on the outside temperature.

All Gravity Series™ model grills come with a one year warranty from date of purchase with proof of purchase.

If the fan or controller isn't working see our Failed Component Identification guide

No, this was preassembled on the newer models to hold the handles in place for shipping.

The metal inserts in front of fire brick are designed to protect the soft fire brick in transport and production. The metal panels are expected to degrade after use and the firebrick will be exposed. Firebrick material is food safe and capable of handling the high temperatures of the hopper burn area.

3 ways to unwind with smooth Israeli cocktails

Cocktails have become a fixture on the Israeli nightlife and bar scene. Just ask Haim Gan, owner of Grape Man of Jaffa, which promotes and advances the Israeli wine and liquor culture.

Recently, mixologists and mixed-drink enthusiasts gathered at the Herzliya Marina for Grape Man’s third annual Cocktail Festival.

Gan tells ISRAEL21c about current trends.

“First is the use of ice, which the bartender carves uniquely for each cocktail,” he says. “Ice, and the water from which the ice is formed, are important components of a cocktail today. The chunk of ice in my cocktail will be different from the chunk of ice in another cocktail.”

Another trend is back-to-basics. “Today, the cocktail’s taste and style are more important than its appearance,” says Gan. “The scented glass has given way to a classic glass that supports the cocktail and gives it respect.”

Mixologists in Israel are creating drinks using seasonal and locally sourced ingredients, he adds. With “farm to table” in mind, they’re going for the freshest and most delicious produce to put in your drink.

You can order classic mixed drinks like a margarita or a daiquiri, but why not try a thoroughly Israeli concoction?

Here are three quintessentially Israeli cocktails, one using prickly pear (sabra) syrup and two using arak, a kind of Israeli anise.


This one’s from the Imperial Craft Cocktail Bar in Tel Aviv, chosen by Drinks International magazine readers in 2014 as the best bar in Africa and the Middle East.

Muddle a piece of fresh pineapple in a cocktail glass

In the shaker:
60 ml Pisco (Peruvian brandy)
20 ml lemon juice
30 ml prickly pear syrup
Teapot bitters

Shake and strain into the cocktail glass that has been coated with muddled pineapple.

This recipe is from Gil Barnea, co-owner of the new Tap & Tail cocktail and tapas bar in Machane Yehuda market, Jerusalem. Barnea says it’s the most popular of the bar’s 16 different cocktails.

50 ml arak
25 ml amaretto
25 ml rosetta (almond liquid)
100 ml sour (lemon and sugar)
Chopped anise star and ice

Shake, pour into glass and sprinkle with a little Blue Curacao, anise star and almonds.


This Waldorf Astoria signature cocktail is available on the Garden Terrace, a seasonal outdoor tapas bar at the Jerusalem luxury hotel. Executive Chef Itzik Barak says the sweet drink was “created especially to take you on a sensory journey around our beautiful Jerusalem.”


Blocks [ edit ]

  • Can be found scattered around jungles and in large clusters in bamboo jungles.
  • Can be found in shipwrecks and jungle temples.
  • Dropped by pandas when killed, or can be obtained when fishing in junglebiomes.
  • Can be farmed and grow up to 12–16 blocks tall.
    • Grows 1–2 blocks taller when bone meal is used on the block.
    • Act as a storage unit, with the inventory of a chest.
      • However, unlike a chest, work in tight spaces and can be opened even with a solid block above them.
      • Play a swinging animation and a sound when right-clicked.
        • Based on the position and facing of the player, bells can only be hit in some certain directions, and will only swing on that axis. For example, if the player is standing to the north of a bell and hits the bell, it will swing north/south.
        • Pop off as an item when the anchored block is destroyed or moved.
        • New furnace upgrade that allows for the smelting of ores and melting of metals faster than the traditional furnace.
        • Twice as fast as a regular furnace.
          • Can only smelt ores and melt metals.
          • Generate in taiga villages.
          • Decorative fireplace with fire spreading.
            • Does not burn items.
            • Right-click with a food item to place food on campfire.
            • Food item pops off when cooked.
            • The particles can travel through 1–2 blocks.
            • Placing a hay bale below the campfire causes the smoke particles to stay longer and rise higher.
            • Extinguishing a campfire pops off any (uncooked) food item on it.
            • Can be re-lit with flint and steel or fire charges, but not other fire sources like fire spread.
            • Can be crafted with 2 paper and 4 wooden planks.
            • UI visualizes the function of the recipes.
            • Allows cloning, extending, and locking of maps.
              • Locking can be done with a glass pane to prevent modifying them.
              • Block that converts crops and plants into bone meal.
              • Crafted using 4 wooden fences and 3 planks of any type.
              • Generate in village farms.
              • Act as the Farmer villager's job site.
              • Creates a single piece of bone meal per 7 levels of composting.
                • Using certain items on the composter has a chance to add 1 level of composting to the composter, up to 7 levels. After the composter reaches level 7, it will turn into level 8 which is the harvestable stage, yielding 1 bone meal when used.
                • Some composted items will be consumed without adding a level. The chance a level will be added depends on the quality of the item: larger or crafted items have a higher chance of adding a layer when used (e.g. kelp has a low chance of about 30%, while pumpkin pie has a chance of 100%).
                • Generate in village fletcher houses.
                • Can be crafted with 4 planks and 2 flint.
                • Act as the Fletcher villager's job site.
                • Added cornflower.
                  • Can be crafted into blue dye.
                  • Appear in plains biomes.
                  • Can be crafted into white dye.
                  • Appear in forest biomes.
                  • Can be crafted into black dye.
                  • Inflicts 1 second of Wither status effect to players and mobs around it, when in any difficulty besides peaceful.
                  • Is dropped or planted from any non-undead mob being killed by the wither.
                  • Craftable with 2 sticks, a stone slab, and 2 planks.
                  • Generate in village weaponsmiths.
                  • Act as the Weaponsmith villager's job site.
                  • Have a GUI with 2 input slots and 1 output slot.
                  • Remove any non-curse enchantment(s) from an item.
                    • Give the player experience back for each enchantment removed. , tools, armor and enchanted books can have their enchantments removed with this block.
                    • A technical block.
                    • Not obtainable in survival mode or the creative inventory.
                      • Can only be obtained using commands.
                      • Target pool
                        • Refers to a pool of elements the jigsaw block can draw elements from (i.e.: the next template to place).
                        • Refers to the "name" of the jigsaw block. Jigsaw blocks can only connect to other jigsaw blocks with the same "name" (attachment type).
                        • The blockstate the jigsaw block will turn into once the whole feature is placed.
                        • New light source.
                        • A feature originally planned for the Alpha Halloween Update.
                            had previously said that lanterns would not be added into Minecraft.
                          • Were an idea originally scrapped from 2012.
                            • Unique model based on the scrapped design.
                            • Multiple players can read the book at the same time, without having the item.
                            • The current page is persistent and shared between all readers.
                              can be used to get book reading progress.
                            • Can be crafted with 2 string on top of 2 planks.
                            • Generate in village shepherd houses.
                            • Act as the Shepherd villager's job site.
                            • Easier way to apply patterns to banners: the purpose is to color and design banners, which was previously done in the crafting grid.
                            • Have a slot for a banner, a dye and a banner pattern.
                            • Generic patterns now only require 1 dye.
                            • Removed existing banner recipes.
                            • Special banner patterns can now be crafted into a new item, banner patterns.
                              • Craftable using paper and the special pattern items.
                              • Added 6 new note block sounds: "Iron Xylophone", "Cow Bell", "Didgeridoo", "Bit", "Banjo", and "Pling".
                                • The sounds can be heard by using iron blocks, soul sand, pumpkins, emerald blocks, hay bales, and glowstone respectively.
                                • A new, quickly climbable block that can be crafted using bamboo and string.
                                • The player can build a pillar of scaffolding by just pressing use on the top face of a scaffolding block, as well as place scaffolding to the side.
                                • The entire structure breaks when the bottom block is broken.
                                • The player can climb up a block by jumping and descend by pressing sneak .
                                  • The player can sneak normally by pressing sneak when there's no other scaffolding block below.
                                  • Scaffolding without blocks under it has a bottom that can be walked on.
                                  • Added spruce, birch, acacia, jungle, and dark oak signs: signs now come in all different wood types.
                                  • Sign text's color can now be changed by right-clicking them with any of the 16 dyes.
                                  • Added stone, andesite, polished andesite, diorite, polished diorite, granite, polished granite, mossy stone brick, mossy cobblestone, smooth sandstone, cut sandstone, smooth red sandstone, cut red sandstone, smooth quartz, red nether brick, and end stone brick slabs.
                                  • Generate in village toolsmith houses.
                                  • Can be crafted with 4 planks and 2 iron ingots.
                                  • Act as the Toolsmith villager's job site.
                                  • New furnace upgrade that allows for the cooking of foods faster than the traditional furnace.
                                  • Twice as fast as a regular furnace.
                                    • Can only cook food.
                                    • Added stone, andesite, polished andesite, diorite, polished diorite, granite, polished granite, mossy stone brick, mossy cobblestone, smooth sandstone, smooth red sandstone, smooth quartz, red nether brick, and end stone brick stairs.
                                    • Can be used as a simpler way to craft various stone variants (stairs, slabs, bricks, walls, chiseled, etc.).
                                    • Can be crafted with 3 stone blocks and 1 iron ingot.
                                    • Generate in village mason houses.
                                    • Act as the Mason villager's job site.
                                    • Commonly found in Taiga , Taiga Hills , and Taiga Mountains biomes.
                                    • Rarely found in Snowy Taiga , Snowy Taiga Hills and Snowy Taiga Mountains biomes.
                                    • Can be planted from sweet berries.
                                    • Have 4 stages of growth: 'sapling', 'no berries', 'some berries', and 'full berries'.
                                    • Drop 1–2 berries in younger stage, 2–3 in full growth stage.
                                      • They're harvested with right-click.
                                      • Added brick, andesite, diorite, granite, prismarine, stone brick, mossy stone brick, sandstone, red sandstone, nether brick, red nether brick, and end stone brick walls.

                                      Items [ edit ]

                                      • Added a new tag for item forms of blocks called BlockStateTag .
                                        • Formatted as <>state:"value",state2:"value2",stateN:"valueN">> .
                                        • Does not affect item model.
                                        • Crafted with paper and their associated items.
                                          • For example, enchanted golden apple is the associated item for "Thing" banner pattern.
                                          • Obtained by trading with a master-level cartographer villager.
                                          • Crafted from string, iron ingots, sticks, and tripwire hooks.
                                          • Can be used as a weapon similar to bows.
                                            • Slightly more range, but takes longer to charge without enchantments.
                                            • Hold to charge, click to release.
                                            • Charged crossbows remain charged in the inventory and can be immediately fired later.
                                              • Fires three arrows at once in different directions not compatible with Piercing.
                                              • Increases the reload speed. 3 levels 0.25 seconds faster each level.
                                              • Projectiles pierce through mobs. 4 levels not compatible with Multishot.
                                              • Added blue dye, brown dye, black dye and white dye.
                                                • Separated bone meal, ink sacs, cocoa beans and lapis lazuli into their own items: they can no longer be used to dye directly.
                                                • New dyes craftable from respective ingredients.
                                                • Added leather horse armor in Java Edition.
                                                  • This is already an item in Bedrock and Legacy Console editions.
                                                    spawn egg. spawn egg. spawn egg. spawn egg. spawn egg. spawn egg. spawn egg.
                                                  • Found in shipwreck supply chests.
                                                  • Can be crafted with a red and brown mushroom, a bowl and any flower.
                                                  • Cannot be obtained in the creative inventory.
                                                  • It restores 6 ( ) hunger points and 7.2 saturation points and gives roughly 5 seconds of a status effect.
                                                    • The effect given upon eating depends on which flower is used, as does the exact duration of the effect.
                                                        gives Regeneration. gives Jump Boost. gives Poison. gives Wither. gives Weakness. gives Blindness. gives Fire Resistance. gives Saturation. gives Speed. gives Saturation.
                                                      • Fill 2 ( ) hunger points.
                                                      • Can be planted in the ground and will grow into sweet berry bushes.

                                                      Mobs [ edit ]

                                                      • Have 10 health.
                                                      • Drop 0–2 string.
                                                      • Typically found wandering around villages as strays.
                                                      • Black cats can spawn in swamp huts.
                                                      • Have 8 new skins, one being chosen by the community.
                                                      • Can be tamed using raw cod or raw salmon.
                                                      • Tamed cats will sleep or sit on the owner if they go to sleep in a bed.
                                                        • When the owner wakes up from the bed, the owner will receive a gift, based on a loot table.
                                                        • The possible gifts are: , raw chicken , feather , rabbit hide , rabbit's foot , rotten flesh or phantom membrane .
                                                        • Have 10 health.
                                                        • Nocturnal mobs which sleep in the morning and are awake at night.
                                                        • Drop nothing when killed.
                                                        • Will run from the player.
                                                          • They are about as fast as ocelots.
                                                          • The baby born will trust the player and not run away.
                                                          • The stew would have the same attributes that would be given if the player crafted a suspicious stew with the flower.
                                                          • Only given the first time the mooshroom has eaten the flower.
                                                          • Have 20 × 10 health. 10 health for weak pandas.
                                                          • Drop 1 bamboo when killed (not affected by Looting).
                                                          • They are usually passive.
                                                          • They spawn in bamboo forests inside jungles.
                                                          • Will seek out bamboo and cakeitems and eat them.
                                                          • They have varying personalities and traits.
                                                            • They can be normal, aggressive, lazy, weak, worried, or playful (defined by two NBT tags, MainGene and HiddenGene).
                                                            • They have a rare white and brown variant (both main and hidden genes have to be brown for a panda to appear brown).
                                                            • Their emotions can be read on their faces.
                                                            • Baby pandas will sometimes sneeze, making nearby pandas jump: when they sneeze, they have a chance to drop a slime ball.
                                                            • Variants are inherited by a special panda inheritance system.
                                                            • They are hostile mobs, considered a subset of illagers.
                                                            • Have 24 × 12 health.
                                                            • They wield crossbows.
                                                            • Drop their crossbows when killed (affected by Looting).
                                                            • They will raid, or take over, villages, killing villagers.
                                                            • They cannot equip armor of any type.
                                                            • Attack villagers, iron golems and wandering traders.
                                                            • Have 100 × 50 health.
                                                            • Have 100% knockback resistance when hit.
                                                            • Destroy crops and leaves.
                                                            • Attack villagers, iron golems and wandering traders.
                                                            • Drop a saddle when killed (100% of the time, not affected by Looting).
                                                            • Name was chosen by the community (It once had Illager beast as a placeholder).
                                                            • Ravagers are ridden by Illagers that spawn in Illager raids.
                                                            • Have 15 × 7.5 to 30 × 15 health.
                                                            • Spawn in pairs alongside a wandering trader.
                                                            • Are hostile towards all illagers (except for ravagers) and all zombie variants.
                                                            • Are the same as normal llamas but have blue and gold decorations.
                                                              • Have a unique default carpet design. Can't be removed, but can be replaced.
                                                              • Can be equipped with carpets as normal llamas. Original garb reappears when the carpet is taken off.
                                                              • Have 20 × 10 health.
                                                              • Found in random places around the world. Only one will spawn in the world with two trader llamas and within a 48-block radius of a player.
                                                              • After one in-game day, the game will begin to attempt to spawn a wandering trader once per in-game day.
                                                              • Spawn attempt chance increases with each failed attempt: Initially it will start out at 2.5%, then 5%, and then finally cap out at 7.5%.
                                                              • Provides a random variety of biome-specific item trades, not dependent on biome it spawns in.
                                                                • Trading times are limited, locked trades are not unlockable by conducting other trades.
                                                                • Has 6 trades, all unlocked upfront, once used up cannot be reopened.
                                                                • Will drink milk in the daytime to remove the potion effect.

                                                                Healthy Dinners in 40 Minutes or Less

                                                                Healthy food fast? Yes, it's possible! These quick and easy meals are on the table in no time.

                                                                Related To:

                                                                Photo By: Min Kwon ©2015,Television Food Network, G.P. All Rights Reserved

                                                                ©2012, Television Food Network, G.P. All Rights Reserved

                                                                Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

                                                                Photo By: Marshall Troy ©2012,Television Food Network, G.P. All Rights Reserved.

                                                                Photo By: Antonis Achilleos

                                                                Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

                                                                Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

                                                                Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

                                                                ©2012, Television Food Network, G.P. All Rights Reserved.

                                                                Photo By: Armando Rafael Moutela ©2012, Television Food Network, G.P. All Rights Reserved.

                                                                Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

                                                                Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

                                                                Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

                                                                Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

                                                                Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

                                                                Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

                                                                Photo By: Antonis Achilleos

                                                                Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

                                                                Photo By: Antonis Achilleos

                                                                Photo By: Christopher Testani

                                                                ©2012, Television Food Network, G.P. All Rights Reserved

                                                                Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

                                                                Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

                                                                Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

                                                                Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

                                                                Photo By: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.

                                                                Photo By: Antonis Achilleos

                                                                Photo By: Armando Rafael Moutela ©2014, Television Food Network, G.P. All Rights Reserved. 2014, Cooking Channel, LLC. All Rights Reserved.

                                                                Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

                                                                Photo By: Armando Rafael Moutela ©2014, Television Food Network, G.P. All Rights Reserved 2014, Cooking Channel, LLC All Rights Reserved

                                                                Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

                                                                Photo By: Antonis Achilleos

                                                                Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

                                                                Photo By: Antonis Achilleos

                                                                ©2012, Television Food NEtwork, G.P. All Rights Reserved

                                                                ©2012, Television Food Network, G.P. All Rights Reserved

                                                                Photo By: Antonis Achilleos

                                                                Photo By: Antonis Achilleos

                                                                Photo By: Antonis Achilleos

                                                                Photo By: Christopher Testani

                                                                Photo By: Antonis Achilleos

                                                                Photo By: Antonis Achilleos

                                                                Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

                                                                Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

                                                                Ground Turkey Enchilada Stir-Fry with Couscous

                                                                Enchiladas are technically made with tortillas and lots of cheese, something this dish is not, but it still encapsulates the great smoky, spicy, sweet nature of the classic version. This Ground Turkey Enchilada Stir-Fry with Couscous meshes togethers the fresh flavors of butternut squash, broccoli, black beans and salsa with the richness of whole wheat couscous and a premade enchilada sauce. Serve with a garnish of cilantro, fresh lime juice, diced avocado and a bit of shredded cheese for maximum enchilada feels.

                                                                Chili Chicken with Hominy Hash

                                                                Not only is this meal quick and delicious, it's also brimming with unexpected flavor! You'll use a zesty blend of chili powder, cumin, cinnamon and lime to coat your chicken thighs and roast hominy, squash and bell pepper together to make the mouthwatering side.

                                                                Cajun Cabbage Skillet

                                                                This easy skillet dinner comes together quickly, making it a perfect option for a weeknight. We used spicy andouille sausages to give the dish a little kick, but any type of sausage would work. Cooking at medium-high heat allows the sausage and vegetables to get nice and caramelized in a short amount of time, but if they ever start to overcook, stir in a splash of cold water to cool the pan down.

                                                                Chicken Katsu with Ginger Rice

                                                                The perfect trio: Lightly breaded chicken, vibrant ginger and bok choy rice, tangy Katsu sauce. Prepared in about half an hour, this Asian inspired dish establishes layers of flavors through seemingly simple ingredients like ginger, bok choy and rice. Once married together, though, each ingredient shines in a special way. Pair it with the crispy fried chicken and you&rsquoll have an array of unparalleled flavors and textures.

                                                                Ribbony Shrimp and Pasta Scampi

                                                                Medium-size shrimp are the perfect size for a twirl of spaghetti shot through with ribbons of squash. Have vegetarians at the table? Omit the shrimp, double the tomatoes and serve with a spoonful of part-skim ricotta cheese on top.

                                                                Beef Stir-Fry

                                                                This veggie-packed stir-fry is perfect for all those late nights when you're craving take-out food but still want to stay healthy.

                                                                Coconut-Crusted Shrimp with Pineapple-Chili Sauce

                                                                Think just because you're eating healthy, indulgent-tasting dishes like coconut-crusted shrimp are off limits? In this ingenious rendition, you can dig right in, all the way down to the delectable sweet-and-sour dipping sauce.

                                                                Healthy Tuna Grain Bowl with Turmeric Sweet Potatoes and Spicy Yogurt Dressing

                                                                This healthy grain bowl is loaded with fresh ingredients and vibrant flavors, thanks to the tangy, spicy yogurt sauce and turmeric-roasted sweet potatoes. Plus, you can easily make this dish from pantry staples and long-lasting freezer items. Serve with an extra squeeze of lime juice for a nutrient-packed and sustaining meal.

                                                                Middle Eastern Chicken Burgers

                                                                Were you planning on grilling burgers tonight, only to look out the window and see the worst thunderstorm raging outside your window? We feel that struggle, which is why we often opt to make these Middle Eastern Chicken Burgers when the going gets tough. Cooked stovetop, these burgers are a great alternative to the grilled patty and, not to mention, they&rsquore a lot healthier than most burgers. This lean chicken burger incorporates flavors of pomegranate molasses, parsley, cinnamon, coriander and red pepper flakes, establishing a complexity on the palate.

                                                                Whole-Wheat Fettuccine with Zucchini Ribbons

                                                                A combination of zucchini and yellow summer squash, cut into thin ribbons, makes this pasta as colorful as it is vegetable-packed. Whole-wheat pasta adds more fiber to the mix.

                                                                Pork Tenderloin with Sugar Snap Pea Salad

                                                                List of underrated summer veggies: Sugar snap peas, sugar snap peas and, uh, oh yeah, sugar snap peas. These green goddesses are crisp, sweet and perfectly palatable on their own, with a bit of hummus or even pickled! If you&rsquore a sugar snap peas newbie, start off with this Pork Tenderloin with Sugar Snap Pea Salad. The pork tenderloin is juicy on the inside with a nice crust on the outside and is accompanied by a special sugar snap pea salad. It&rsquos not your average peas and carrots, but rather a dainty little salad of watercress, steam snap peas, steamed carrots and sliced almonds, dressed with a parsley-mustard-garlic vinaigrette.

                                                                Honey-Soy Grilled Salmon with Edamame

                                                                The natural Omega-3 fats in salmon make it a great choice for a healthy meal that doesn't need much added fat. Stuff a mixture of fresh herbs into the salmon to infuse the fish with bright flavor.

                                                                Thai Curry Veggie "Noodles" with Chicken

                                                                This veggie-heavy chicken dish boasts tons of flavor -- thanks to red curry paste, almond butter and cashews.

                                                                Indian Shrimp and Lentils

                                                                A great source of protein, lentils are an underappreciated legume. They absorb flavors really well, have a hearty but soft texture and serve as a versatile backdrop to so many other ingredients. One example? This Indian Shrimp and Lentils dish. The lentils adopt the flavors of the shallot, garlic, garam masala and coconut cream to create a smooth, creamy, protein packed bed upon which the (just as flavorful!) shrimp rest. Enjoy with a garnish of fresh cilantro for an extra fresh element.

                                                                Pasta Puttanesca

                                                                The beauty of this classic Italian pasta dish is that is comes together quickly with ingredients you most likely already have in your pantry, like spaghetti, canned tomatoes, garlic, anchovy paste and crushed red pepper flakes.

                                                                Sheet Pan Chicken Fajitas

                                                                These protein-packed fajitas cleverly use a foil-lined baking sheet and broiler to make a quick and healthy weeknight meal with easy cleanup.

                                                                Pan-Seared Salmon with Kale and Apple Salad

                                                                This dish may look fancy, but it's easy enough to be a weeknight main course. The salmon cooks in a skillet in less than 10 minutes while the flavors in the crunchy kale salad meld. Add a whole-wheat roll and dinner is ready.

                                                                Fettuccine with Walnuts and Parsley

                                                                Ellie's creamy fettuccine studded with crunchy walnuts will sate your pasta cravings without blowing your diet.

                                                                Lemon-Garlic Shrimp and Grits

                                                                You won't find sticks of butter in this comfort food. Don't worry about flavor, though these shrimp are plenty zesty from the lemon and garlic.

                                                                Pork Tenderloin with Seasoned Rub

                                                                This lean cut of meat gets tons of flavor from an easy dried-spice rub.

                                                                Roasted Salmon With Shallot Grapefruit Sauce

                                                                Ellie's roasted salmon recipe relies on the bold flavors of grapefruit, shallot and ginger to add big flavor without a ton of fat and calories.

                                                                Shrimp and Cauliflower "Grits"

                                                                This healthy twist on a Southern classic is a great addition to a weeknight lineup. Packed with protein and fiber &mdash and creamy faux grits made from cauliflower &mdash it's satisfying and delicious.

                                                                Garlic-Ginger Chicken Thighs

                                                                Save yourself some time on the day of a cookout and marinade your chicken in a blend of garlic, ginger, soy sauce and orange juice the night before.

                                                                Shrimp Stir-Fry

                                                                Ree's quick shrimp stir-fry is chock full of summer ingredients like sweet corn, zucchini, grape tomatoes and fresh basil. You can serve this dish with rice or pasta, but it's just perfect on its own.

                                                                30-Minute Spicy Pork and Sweet Potato Stew

                                                                Spicy, smoky chipotle chiles and chili powder add long-cooked flavor to this quick pork stew. To save time and use less fat, only the pork is browned in oil, while the onions get pureed with tomatoes, garlic and the chile to make the broth.

                                                                Make Perfect Bacon in the Oven

                                                                Of all the ways you can cook bacon, including on a skillet or griddle, in the microwave, or even in a deep-fryer, it turns out that the very best way of all is to bake it in the oven. Bacon is fatty, so it needs to be cooked slowly, at a low temperature, so that most (but not all) of the fat renders away while leaving the finished product crispy and golden brown.

                                                                You can try to do that in a skillet or a griddle, but there are a couple of problems. First, an average skillet isn't wide enough to accommodate whole slices of bacon. They'll just crowd each other and end up sticking together. Even if your skillet or griddle is extra-wide (or you decide to cut your bacon in half), you're still cooking the bacon from below, which is more likely to cause it to scorch. It will turn out crumbly rather than crispy. In a skillet, you're going to have to flip it so that both sides of the bacon are cooked. Flipping bacon isn't a major challenge, but it's easier to not have to flip your bacon.

                                                                Cooking bacon on the stovetop uses up one of your burners (or maybe two if you're using one of those double-burner griddles), which means you have less room for making eggs, home fries, Hollandaise sauce, or even just boiling water to make coffee. Finally, cooking bacon on the stovetop is messy. Bacon fat is going to spatter all over the place, maybe even onto you.

                                                                Recipe Summary

                                                                • 1 tablespoon olive oil
                                                                • 3 slices bacon
                                                                • 1 large onion, chopped
                                                                • 2 cloves garlic, minced
                                                                • 1 teaspoon salt
                                                                • 1 teaspoon pepper
                                                                • 3 cups chicken broth
                                                                • 1 pinch red pepper flakes
                                                                • 1 pound fresh collard greens, cut into 2-inch pieces

                                                                Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.

                                                                Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.


                                                                Plus: Catch Ali Khan on a New Season of Cheap Eats

                                                       Is Sharing Old School Favorites with New Digital Series Cooking It Old School

                                                                NEW YORK – Cooking Channel is delivering crazy cake creations, carnival delights, summer snacks and more this August. First, catch an all-new season of Cheap Eats where Ali Khan will continue his quest to find the best breakfast, lunch, dinner and snack deals under $35 on Wednesday, August 8 th at 10pmET/7pmPT. Then, viewers will get the inside scoop on the top bakeries in the country where creating gravity-defying wedding cakes and life-sized animal cakes are just your average day on the series premiere of Crazy Cakes on Friday, August 24 th at 10pmET/7pmPT. Also catch new episodes of your favorite series including Burgers, Brew and ‘Que, Carnival Eats, Carnival Kings, Extreme Cake Makers, Seaside Snacks & Shacks, and Southern and Hungry. is kicking it old school with new digital series Cooking It Old School and will keep you loving summer all the way through Labor Day. Join the Cooking Channel conversation on Facebook, Instagram and Twitter.

                                                                PREMIERE EPISODES

                                                                Michael Symon starts in Boston with triple-processed pork belly that’s cured, brined and smoked to meaty perfection. In Seattle, tender braised lamb shoulder amps up a traditional breakfast hash, while in Miami, they’re using fresh, local cinnamon rolls as buns for an insanely sweet and savory burger.

                                                                Michael Symon heads to Asheville, North Carolina, where he smokes a whole hog in traditional Carolina style for the juiciest, purest pulled pork sandwich around. Then in San Francisco, one chef is serving up the flavors of her hometown, New Orleans, with beignets stuffed with crawfish, shrimp and andouille sausage. Finally, in Atlanta a supremely spicy burger with Atomic Death sauce and Hell Relish has customers wading through fire for one delicious bite after another.

                                                                Michael Symon starts in Queens, New York, with a burger loaded to the max with beef, ham, bacon and sausage. A Korean-style smoked pork sandwich with miso-barbecue sauce makes Atlanta the frontier of barbecue fusion, and in Houston, Texas, a spicy, fried Cornish hen is one hot bird!

                                                                Online, catch up on past episodes and get the scoop on Michael Symon’s favorite spots. Share your thoughts using #BurgersBrewQue.

                                                                Carnival Eats

                                                                Noah Cappe rolls into Alabama for some country carnival cooking at the Greater Gulf State Fair in Mobile. He digs into the Dirty Bird turkey leg and takes a ride on a crazy midway mashup, The Mothership. Then, Noah rings the alarm with a family of foodies at the Firefighters’ Indian River County Fair in Vero Beach, Fla. This smoking hot event starts off right with the Breakfast Buzz Burger and cools down with the Strawberry Lemonade Stick.

                                                                Noah Cappe gets the royal treatment with “ye olde eats” at the Hoggetown Medieval Faire in Gainesville, Florida. Meat is all over the menu, and Noah goes wild for the Smoked Bison Burger and the Wild Boar Leg. Then he heads to Rodeo Austin for some weird treats like Armadillo Eggs, Cookie Dough Dream and a road trip to deliciousness called the I-35 Chili Jar.

                                                                Noah Cappe is ready for 1,001 nights of fun at the Arabian Nights-themed Riverside County Fair and National Date Festival in Indio, Calif. He makes a date with a dangerous burger and enjoys a sweet mashup with the Churro Dog. Then Noah heads to the Clay County Agricultural Fair, where a South Florida favorite is re-imagined as the Cubano Dog, and he gets caught up in the Hawaiian Typhoon.

                                                                Noah Cappe pigs out at the Bacon and Bourbon Fest in Wellington, Fla., where all-American classics make an appearance in the Stuffed Crust Bacon-Za, but it’s the Peanut Butter Pork Donuts that hit the sweet and salty spot. Then Noah heads to the ThurtenE Carnival at Washington University in St. Louis, where he gets his fill of delicious school spirit. Even a rainy day can’t dampen the fun as students serve up a deep-fried hot dog and an ingenious ice cream sandwich made with edible raw cookie dough.

                                                                Online, watch videos about the behind-the-scenes antics from the show. Join the conversation with #IdFryThat.

                                                                Carnival Kings

                                                                • Premiering Thursday, August 2 nd at 9pmET/6pmPT – “What Came First, The Burger…or the Egg?

                                                                Richie Farina is rolling the dice at the Great American Foodie Fest in Las Vegas, Nevada! Robert Magsalin’s Fukuburger Food Truck was voted the Best in Las Vegas and his fried egg “Tomago Burger” is tearing up the food scene in Sin City. Now, Richie has 24 hours to come up with his own version of Robert’s big-time burger before a head-to-head cook-off where the fairgoers decide on a winner.

                                                                Richie Farina hits the road to Southern California where he may have met his match at the San Bernardino County Fair. Jessica and Daniel Lopez of Orale Taco Grille created a Deep-Fried Quesadilla they call the “Queso Loco” and it’s the food sensation of the fair. Now, Richie only has 24 hours to come up with his own version of their crazy concoction before battling it out in a head-to-head cook-off judged by fairgoers.

                                                                Richie Farina has found a dessert titan near the San Francisco Bay! Matt Holguin of Fabe’s Churros and Gelato has taken over the Alameda County Fair with his Bacon Caramel Gelato Milkshake and now Richie has just 24 hours to come up with his own spin on that refreshing concoction. He’ll then face a head-to-head cook-off where actual fairgoers will determine whose dessert is the best.

                                                                Richie Farina has found an over-the-top burger battle at the Sacramento County Fair in Northern California! Al and Bobbie Sensano of Al’s BBQ Pit created an all-out Asian-inspired assault on the senses with their “Kanak Attack” Burger that has people lining up to try it. Richie now has just 24 hours to make his own version of their burger before going to a competition judged by fairgoers.

                                                                Online, watch exclusive videos of crazy carnival food, including duck-fat funnel cake.

                                                                Cheap Eats – Premiering Wednesday, August 8 th at 10pmET/7pmPTNEW SEASON!

                                                                Ali Khan is scouring St. Petersburg, Florida, for the best deals for breakfast, lunch, dinner and a snack. He starts the day strong with a Chopped champion’s hearty French crepe with an American twist and then keeps things rolling at a Brooklyn-style deli serving a mouthwatering braised pork sandwich. A berry-licious white chocolate cheesecake satisfies Ali’s sweet tooth before he brings it on home with a rich and creamy duck confit quesadilla.

                                                                Ali Khan has only 35 bucks to find the best deals in Savannah, Georgia, for breakfast, lunch, dinner, and a snack! He starts his day with a classic Southern haystack piled high with cheesy grits, hash browns and salsa. Lunch gets explosive at Betty Bombers with the juicy and spicy Fire in the Hole burger. At snack time, Ali smoothes things over with a scrumptiously sweet red velvet whoopie pie, and he dives in for a taste of the sea with a low country boil that might be one of his best dinner deals yet.

                                                                • Premiering Wednesday, August 22 nd at 10pmET/7pmPT – “Mealin’ and Dealin’ in Michigan”

                                                                Ali Khan is hunting down the best deals in Ann Arbor, Mich., for breakfast, lunch, dinner and a snack. He chows down in this happening college town, starting with a heaping helping of deep-fried French toast covered in berries and whipped cream. Then, Ali gets reeled in by a great deal on blackened mackerel with a Thai chili glaze at a super fresh seafood market. He gets his sweet snack fix thanks to a flaky Hungarian pastry with a sweet apple filling and ends his day with elevated Cuban street food and a piled high “loco” Frita burger.

                                                                Online, see details from every restaurant on the show and get Ali’s picks for the best cheap tacos. Join the conversation with #CheapEats.

                                                                Crazy Cakes – Premiering Friday, August 24 th at 10pmET/7pmPTNEW SERIES!

                                                                Crazy Cakes takes viewers behind the scenes to bakeries across America who are creating the craziest cakes imaginable. From gravity-defying wedding cakes to life-size animal replicas, this series will blow your mind as we see how these bakers create and build these delicious artistic edible creations.

                                                                Online, check out Cooking Channel’s coolest cakes, including recipes for every month of the year. Join the conversation with #CrazyCakes.

                                                                Extreme Cake Makers

                                                                Detail-oriented Karisha channels her inner princess and superhero for a magical birthday cake while Phil and Christine push cake and engineering boundaries with a Steampunk flying machine with real smoke. Molly then captures the essence of youth with a toy box cake that has 20 edible toys and Nastassja challenges herself with a structural masterpiece that has an interesting delivery.

                                                                Karisha creates a magical, seven-tier carousel wedding cake, while Molly designs a winter wonderland castle cake for a client’s 30th birthday. Former tattoo artist Ben wins with a replica of a soccer stadium in cake, and Phil and Christine go mad over a Cheshire cat-inspired 21st birthday cake.

                                                                For her client’s cake, detail master Suzanne creates a pair of legs that are made for walking. Molly has only one day to create four realistic and playful kitty cakes, and Michelle’s next order is her tallest to date. Rosie designs a cake with an empowering message.

                                                                Online, check out the coolest cupcake-decorating tips on Join the conversation with #ExtremeCakeMakers.

                                                                Man Fire Food

                                                                • Premiering Wednesday, August 1 st at 9pmET/6pmPT – “Hog Wild and Shuckling Delicious”

                                                                Roger Mooking is firing up three different rigs to cook a whole hog, racks of ribs and bushels of oysters for the ultimate South Carolina-style surf and turf. He meets up with pitmaster Aaron Siegel and Chef Taylor Garrigan, the culinary masterminds behind Home Team BBQ restaurant in Charleston. Roger and Taylor light up a burn barrel to make mountains of coals for the pig cooker, which will roast a whole 150-pound hog. During the cook, the hog is mopped with spicy vinegar. Roger helps Aaron smoke 30 racks of pork ribs in an offset smoker and steam clusters of locally harvested oysters in a custom rig. It’s a magnificent low-country feast featuring a typical pig picking and a classic oyster roast.

                                                                Roger Mooking is in the Peach State visiting two self-taught pitmasters who smoke tasty Texas-style barbecue. In Atlanta, Roger hits up Fox Bros. Bar-B-Q, which is owned by twin brothers Jonathan and Justin Fox. Roger and Jonathan load up a 1,000-pound rotisserie smoker with briskets and house-made pork and beef bologna. After the meat is cooked, Justin shows Roger how to create their two signature sandwiches: the Texacutioner and the Bologna and Cheese. In Augusta, Georgia, criminal investigator Chris Campbell trades his badge for a propane torch on the weekends, when he works as a caterer who serves killer barbecue. Roger and Chris fill up his custom-made mobile rig with seasoned briskets and pork butts. While the hunks of meat soak in the smoke and heat, they cook up a pot of Brunswick stew, a Georgia classic made with smoked beef, pork, chicken, vegetables and barbecue sauce.

                                                                Roger Mooking fires up two delicioso Latin-inspired feasts. In St. Augustine, Florida, Roger meets Nick Carrera, a grill master and grill maker. They roast whole lambs and vegetables on Nick’s asado crosses and asado grills for an Argentinian cookout. In Smyrna, Georgia, Roger hangs out with Chef Andre Gomez, the owner of Porch Light Latin Kitchen, who cooks up Puerto Rican classics in his backyard when he’s off the clock. Roger and Andre build a rustic cinder block pit to roast a whole pig. While the meat cooks, they make empanadas by encasing shredded braised pork cheeks in a dough made from green plantains, and they shallow-fry them in a pan of oil set over a bed of hot coals.

                                                                • Premiering Wednesday, August 22 nd at 9pmET/6pmPT – “Surf and Turf in the Sunshine State”

                                                                Roger Mooking is fanning the flames of a fiery surf-and-turf extravaganza in the Sunshine State. He starts at Mrs. Peters Smokehouse, a smoked fish institution that has been thriving in Jensen Beach, Fla., since 1958. Roger and owner Tommy Lopresto fire up a giant 100-year-old oven to smoke hundreds of pounds of fish, some of which will be used in a special seafood chowder. In Loxahatchee, Florida, Roger meets husband-and-wife operators of Swank Specialty Produce, Darrin and Jodi Swank. The Swanks grow vegetables, greens, fruits and flowers and raise livestock, too. Several times a year, they host events at their farm and invite chefs and local restaurateurs to cook in their wood-fired outdoor kitchen. Roger works with local chef Dak Kerprich of Jewell Bistro to slow-roast three dozen chickens on two massive asado crosses. They also fire up a grill to cook flatbread and char a colorful blend of sweet peppers.

                                                                Online, gear up for the new season of fire-driven foods with our best flame-grilled recipes for hot dogs, burgers, ribs and more. Join the conversation with #ManFireFood.

                                                                Seaside Snacks & Shacks – Premiering Thursdays at 10pmET/7pmPT

                                                                Lobster roll expert Sabin Lomac starts his hunt for delicious eats by the seaside in Traverse City, Michigan, where Sparks BBQ is famous for a “sundae” with pulled pork as the ice cream, coleslaw as the topping and beef jerky as the cherry on top. Then Sabin heads to Hudson’s Seafood House on the Docks in Hilton Head Island, South Carolina, for an Oyster Po’ Boy made with oysters harvested 200 yards from the scenic back deck. In New Orleans, he stops at Elizabeth’s Restaurant for the French Toast Burrito with Praline Bacon and the Soft Shell Crab and Eggs with cheese grits. Finally, Sabin returns to his home state of Maine for a stop at The Shack in Old Orchard Beach, where the Crispy Lobster Roll with Brown Butter Hollandaise impresses even a lobster purist like Sabin, and the whopping two-foot-long Down-Easter Lobster Roll keeps the crowds clamoring for more.

                                                                Online, watch original clips of Sabin, including Fresh or Fried and Top Beach Snacks, and get the list of locations, along with top recipes for beach-inspired fare.

                                                                Secret Eats with Adam RichmanPremiering Tuesday, August 28 th at 10pmET/7pmPT – NEW EPISODES!

                                                                Adam Richman is on the ultimate quest to uncover the most unique, surprising hidden food treasures in the world. He eats off-the-menu dishes you’d never find anywhere else on the planet, all at places you would never expect.

                                                                Adam Richman is in New Orleans, revealing secret menu items including a garlic knot-nachos hybrid that’s “knot” on the menu of a NY-pizzeria in a renovated warehouse, a BBQ surf and turf po’boy, and redfish on the half shell.

                                                                Southern and Hungry

                                                                Damaris Philips and Rutledge Wood are all about mixing old traditions with new flavors in the mountain town of Asheville, North Carolina. Nestled in the Appalachian Mountains, Rutledge and Damaris discover hip, true-to-the-region cooking starting with a trip to Biscuit Head where they’re knocking out amazing biscuit concoctions like their Country Ham Biscuit with fried green tomato and red-eye gravy. Next, a trip to the South isn’t complete without a stop by King Daddy’s for Sweet Potato Hush Puppies and their talk-of-the-town Pumpkin Waffles. Finally, it’s time for something sweet at Hole Doughnuts where a couple of Los Angeles natives serve up made-to-order doughnuts topped with eclectic glazes from foraged local ingredients.

                                                                Damaris Philips and Rutledge Wood shift their food tour into high gear exploring stunning Chattanooga, Tennessee — a city full of transformation yet steeped in history. First, they check out Main Street Meats where expert butchery skills and love of quality food is reflected in the delectable Fried Bologna Sandwich and mouthwatering Strawberry Hand Pie. Next up is the whimsical Purple Daisy Picnic Cafe where family recipes are honored by dishing up Southern picnic food with a twist like BBQ Pulled Pork Hashbrown Casserole and a Rainbow Sandwich full of surprises. Then, it’s time for the most important meal of the day with breakfast at Syrup and Eggs. One of the new top spots in town, they’re taking breakfast to the next level with their Sweet Peach Pancakes, heavenly Brûléed Grapefruit and savory Blue Cornmeal Taco Pancakes.

                                                                Damaris Philips and Rutledge Wood continue their tour in Knoxville, Tennessee — a city that insists on using only the freshest regional ingredients for its spectacular Southern cuisine. Their first stop is at a down-home spot called the Lunch House where the meat ‘n three plate with a superstar meatloaf is as good as grandma’s. Next, it’s a drive into the mountains of rustic Appalachia for some homemade ham-jam biscuits, spicy pickles and delectable pork belly with a tea-poached egg on top. Finally, Damaris and Rutledge are off to Tootsie Truck for a locally sourced duck breast salad and a finger-licking trout po’ boy.

                                                                Online, watch exclusive behind-the-scenes antics from Damaris and Rutledge. Join the conversation with #SouthernandHungry.

                                                                DIGITAL CONTENT

                                                                Old-School Macanese home cook Rosa Ross shares her tips for dumplings, Peking duck and more on this digital original series. Share your favorite old school recipes with #CookingItOldSchool.

                                                                Watch the video: BBQ 101 - Offset Smoker Temperature Management and Smoke Quality - White Smoke vs Thin Blue Smoke


  1. Kazrashakar

    It doesn't make sense

  2. Zulut

    I love this

Write a message