TV Guide Cooking Channel Monday

A family-owned Italian eatery, Leone's, in Montclair, N.J., is visited by Chef Ramsay to see if he is able to help keep the restaurant from sinking.

Chef Gordon Ramsay travels to Austin, Texas, looking to help the El Greco owners and staff by keeping their once-popular eatery in business.

Despite a inexperienced staff and tasteless dishes, Chef Ramsay tries his best to keep Michon's Smoked Meats & Seafood from going under.

Gordon goes to help a declining business with an owner who is fighting with his family and refusing to make much-needed changes.

A family-owned Italian eatery, Leone's, in Montclair, N.J., is visited by Chef Ramsay to see if he is able to help keep the restaurant from sinking.

Tiffani plans a special birthday bash for her husband; she prepares a brisket, a corn salad with jicama and lime, baked beans, and a naked carrot cake.

Tiffani prepares turkey meatloaf topped with crispy fried shallots, garlicky mashed potatoes, creamed spinach tartlets and grapefruit chiffon pie.

Tiffani invites friends Bree Turner, Lance Bass and his husband Michael for brunch; she prepares Maple Fennel Glazed Bacon, a Goat Cheese Fritatta; cocktail.

Host Tiffani Thiessen invites her friends Cynthia Watros, Jennifer Finnigan and Missi Pyle over for a campfire cookout in the great outdoors.

Host Kelsey Nixon demonstrates how to effectively prepare a delicious Mexican meal, featuring enchiladas Colorado, salsa and a horchata.

Kelsey puts her beef skills on display as she pan sears a filet, broils a flank steak, and then grills a skirt steak for a complete meat feast.

Kelsey prepares roasted whole black sea bass with herbed Israeli couscous, crispy skin arctic char with butter braised cabbage and oyster chowder.

Kelsey prepares cold gazpacho, grilled garlic shrimp, clams with spicy chorizo sausage, empanadas with apples and almond pastry cream.

Kelsey uses her versatile cast iron skillet to prepare blueberry cobbler, corn cakes infused with bacon, and seared scallop tacos with homemade guacamole.

Kelsey Nixon prepares a berry bagel puff, as well as a caramelized onion and cheese bagel-swirl with a cream cheese and chive drizzle.

Michael prepares beef brisket braised in beer and topped with mint, lemon zest and a celery giardiniera, ground polenta and a negroni cocktail.

Host Michael Symon demonstrates how to effectively prepare lola chips with blue cheese fondue, chipotle porky joe sliders and crispy rock shrimp.

Host Michael Symon demonstrates how to effectively prepare fried chicken, braised greens and a delectable bread pudding for dessert.

Michael prepares a cast iron ground beef pie with mashed potatoes, an arugula salad with red grapes and honey vinaigrette and a blueberry cobbler.

Host Alfonso Ribeiro learns the secrets behind the creation of La Chiquita's Tomato and Basil Tortilla; Stuckey's Pecan Log Roll's humble beginnings.

Host Alfonso Ribeiro learns how a Mallo Cup is created as well as a Mini Beef Wellington's complex filling; he is also shown how a Tootsie Pop is created.

Restaurants that serve inexpensive but tasty cuisine are examined, featuring a pulled pork BLT and squash dumplings in Cleveland, Ohio.

Chef Paul Qui reveals his culinary prowess in Austin, Texas; a New York City chef and his team demonstrate their techniques; a kosher cook shows off his skills.

The team journeys to Houston, Texas, to investigate special dining destinations, and in the process they sample a candy cap mushroom ice box pie.

Host Tamara Reynolds heads Miami's Eating Hosue to taste their Wakin' and Bakin' Brunch, which offers sweet and savory flavors; Lucy's Fried Chicken in Austin.

A pie shop in Brooklyn creates products that are so desirable they sell out every day; an ice cream truck travels around town while selling artisan ice creams.

The team learns about coconut pancakes with ginger-lime syrup, apple pie, a pork chop with apple-cran gastrique and quinoa hash browns and Turkish eggs.

Andrew explores the food in Alaska, featuring dishes like fresh sea cucumbers, salmon eggs, and fish heads that are buried before they're roasted over a fire.

Andrew heads to San Diego where he gets a taste of the unexpected in the fairly conventional city, including foraging for food along the seashore.

Host Andrew Zimmern tries everything from beef souse to popcorn shoot in Ohio.

Andrew travels to New Mexico where he quickly discovers that the frontier spirit from yesteryears can still be found and distinctly reflected in the cuisine.

Andrew visits Northern California where residents are reinventing food, featuring grilled dove hearts, barf-flavored jelly beans, monkeyface eel, and much more.

Andrew travels to Denver to explore the food scene, featuring immigrants cooking traditional foods with American twists, and deep fried oysters in a biker bar.

Chefs feature some of their favorite crispy foods, including a pizza with a crispy crust, a dish at Turkey & the Wolf in New Orleans, and crispy tuna roll.

Alton Brown takes a trip to Memphis; Alex Guarnaschelli features an apple doughnut from New York City; Scott Conant shows off a coconut cream-filled donut.

Well-known Food Network stars join together to discuss their favorite American food, including BBQ-fried chicken, hot dogs, and apple pie.

Guy Fieri, Duff Goldman and Iron Chef Bobby Flay sit down and talk about their favorite grilled dishes, from Mongolian pork chops, to Southern ribs.

Andrew visits Seattle, where he stops at one of the oldest sushi restaurants in the International District, and then he samples the best clams and chowder meal.

Andrew Zimmern stops at one of the many food carts in Portland, Ore., such as Chicken and Guns, as well as Broder Café, Blue Star Donuts, Bing Mi and Le Pigeon.

Chef Eddie chows down on meals that have one thing in common, fire; in this episode he partakes in a flame-cooked breakfast, roasted meat, and fiery desserts.

Chef Eddie Jackson decides to take a trip to the Lone Star State to get a taste of southern flavors and try traditional Texas staples like chili and barbecue.

Chefs feature some of their favorite crispy foods, including a pizza with a crispy crust, a dish at Turkey & the Wolf in New Orleans, and crispy tuna roll.

Alton Brown takes a trip to Memphis; Alex Guarnaschelli features an apple doughnut from New York City; Scott Conant shows off a coconut cream-filled donut.

Well-known Food Network stars join together to discuss their favorite American food, including BBQ-fried chicken, hot dogs, and apple pie.

Guy Fieri, Duff Goldman and Iron Chef Bobby Flay sit down and talk about their favorite grilled dishes, from Mongolian pork chops, to Southern ribs.

Andrew visits Seattle, where he stops at one of the oldest sushi restaurants in the International District, and then he samples the best clams and chowder meal.

Andrew Zimmern stops at one of the many food carts in Portland, Ore., such as Chicken and Guns, as well as Broder Café, Blue Star Donuts, Bing Mi and Le Pigeon.

Chef Eddie chows down on meals that have one thing in common, fire; in this episode he partakes in a flame-cooked breakfast, roasted meat, and fiery desserts.

Chef Eddie Jackson decides to take a trip to the Lone Star State to get a taste of southern flavors and try traditional Texas staples like chili and barbecue.