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15 Episodes 2023 - 2023
Episode 1
Sat, Sep 9, 2023
Bryan Roof visits El Paso, Texas and makes Texas-Style Smoked Beef Ribs. Equipment expert Adam Ried shares his picks for charcoal. Toni Tipton-Martin discusses the history of self-rising flour, Lawman Johnson makes Easy Blueberry Cobbler.
Episode 2
Sat, Sep 9, 2023
San Diego fish tacos; tortilla chips; the history of shrimping in America; crispy fried shrimp.
Episode 3
Sat, Sep 9, 2023
Smoked citrus chicken; the origins of key lime pie; making key lime pie.
Episode 4
Sat, Sep 30, 2023
Sisig and garlic fried rice; the importance of Knorr's Liquid Seasoning in Filipino cooking; the history of chicken wings as a bar snack; soy sauce chicken wings.
Episode 5
Sat, Oct 7, 2023
Tuna poke and salmon teriyaki poke; freeze-dried backpacking meals; malasadas.
Episode 6
Sat, Oct 14, 2023
Grilled leg of lamb and Basque cheesecake in the style of La Viña restaurant in San Sebastián, Spain.
Episode 7
Sat, Oct 21, 2023
Guanimes con bacalao; piña coladas; a visit to Puerto Rico; all about salt cod.
Episode 8
Sat, Oct 28, 2023
Weeknight-ready Pan-Fried Pork Chops with Milk Gravy. Top picks for disposable utensils, and a deep dive into jarred peppers. The origins of pimiento cheese, and creamy Pimento Mac and Cheese.
Episode 9
Sat, Nov 4, 2023
Butter and lard Biscuits; the debate between lard and shortening; the benefits of full-sized and mini food processors; mimosa fried chicken.
Episode 10
Sat, Nov 11, 2023
Jamaican oxtail and oxtail dishes around the world. Top picks for countertop compost bins, and Jamaican rice and peas.
Episode 11
Sat, Nov 18, 2023
New Mexican Bean-and-Cheese Turnovers with Green Chile. The history of Tomato Clubs in the US, and a beautiful Southwestern Tomato and Corn Salad.
Episode 12
Sat, Nov 25, 2023
Mana'eesh za'atar; baba ghanoush; different eggplants; roasted beets with lemon-tahini dressing.
Episode 13
Sat, Dec 2, 2023
Diner-style patty melts; automatic drip coffee makers; the ultimate extra crunchy onion rings.
Episode 14
Sat, Dec 9, 2023
Trout amandine; how Julia Child made French cuisine accessible in the US; a deep dive into freshwater fish; bench scrapers; lentilles du puy with spinach and crême fraiche.
Episode 15
Sat, Dec 16, 2023
Bryan shares his version of choucroute garnie with Bridget. Toni talks about Belgian endive. Jack talks all about European-style sausages. Ashley makes Julia endive salad with oranges and blue cheese.