At an explosive homecoming dance, friendships in both Crenshaw and Beverly will be put to the test when decisions made by Spencer trigger an avalanche that drastically changes the course of several lives. Meanwhile, Billy finds himself forced to spend some quality time with Grace and defend his decision to marry outside of the culture. Meanwhile, Coop realizes that getting Shawn out of gang life may come at a steep price for her.
Swipe right to watch biological women Trixie and Katya embody the words "do as we do not as we say".
It is a momentous occasion in Van Nuys for Darrell, and he has a completely groovy time with it. Ivy starts his day off with an unwelcome bang. Brandi and Jarrod are left wondering whether their unit will bring clear skies or clouds ahead.
D’Andra drops a bombshell on Cary about an alleged plot to fat-shame her; Cary fires back by revealing a disparaging text D’Andra sent to Kameron; Stephanie talks about her struggles with depression; Kameron defends her behavior in Beaver Creek.
Bill and the guys take a good C10 to a hundred with custom touches from inside to out including one of one interior and bed; Ekstensive makes a dream come true by modifying a 2018 Dodge Demon for an under ten second quarter mile run on the track.
Lord Sugar pays the six remaining candidates a flying visit, challenging them to cash in on the lucrative Christmas market.
Beth decides to tell Mercy that she is leaving Fermanagh, but Mercy protests and exclaims it will break her heart —and Billy's too. Beth puts her plan to run away with Liam into action but a suspicious and very drunk Billy questions Beth —is there anything she has to tell him?
Don Wildman showcases the death-defying tale of a brave American soldier, the real story behind a mysterious UFO sighting and a young man's epic quest to win his true love's hand in marriage.
Don Wildman investigates a CIA mission to steal a Soviet spacecraft, a battle in the trenches with a deadly microbe and the amazing solution to an ancient Egyptian riddle.
Professor Alice Robert explores this year’s most exciting archaeological finds from the west of Britain. Every new discovery was filmed by the archaeologists themselves giving us an unprecedented view of each excavation as it happens. In this episode, we join a team as they undertake the largest maritime investigation since the Mary Rose and reveal the extraordinary story of HMS Invincible. At Silchester, archaeologists investigate a Bathhouse that reveals how the Romans stamped their mark on Britain. A buried military camp in Hampshire shows why German soldiers were key to our security in the 18th century and archaeologist Raksha Dave goes behind the scenes to tell the tragic tale of individuals from a 19th-century pauper’s graveyard.
Iron Chef Susur Lee returns to the Iron Chef Canada kitchen Stadium to take on challenger Danny “Smiles” Francis. Alongside Chef Lee will be Sous Chefs Jonas Mangao and Bryan Gunness, while Chef Francis brings Sous Chefs Brett Davis and Mitchell Laughren into battle with him. Judges Jennifer McLaglan, Pay Chen, and Franco Stalteri must assess the final dishes and declare the winner.
Adaine faces off with her sister Aelwen at a house party. Riz finds a new hiding spot. Fabian flees.
Spring brings some welcome new arrivals to the farm. 14-year-old Reuben leads his siblings on a rescue mission to find a missing lamb and when Clive skins a dead lamb 3-year-old Clemmy learns about an age-old adoption technique.
Former call-taker Laura goes out on her very first shift on the road as a paramedic. Her first call-out sees her attend a man suffering chest pains at Sydney's busy airport, while veteran paramedic Carolyn faces a life or death situation when a 90 year old woman suffers a heart attack. On a construction site, Duty Operations Manager Brian needs to rescue a worker who's fallen from a height. But getting him out of the building site into the ambulance proves to be extremely tricky.
A look at how the Thames Valley Police investigated the death of a wealthy Oxford antiques dealer and ultimately tracked down and caught his killer.
Roger Mooking goes hog-wild at two legendary barbecue restaurants located in America's Barbecue Belt. At A&R Bar-B-Que in Memphis, Roger helps owner Andrew Pillard load racks of St. Louis-style ribs into custom wood-fired pits. Andrew also shows Roger how to make Barbecue Spaghetti, a dish created in Memphis in the 1950s. In Lexington, N.C., Roger visits Bar-B-Q Center, a local institution famous for its chopped pork sandwiches and massive ice cream sundaes. Roger and co-owner Cecil Conrad fire up big brick pits with oak and hickory wood and then load salted pork shoulders to cook low and slow for ten hours before they're chopped and piled onto soft buns. And no trip to Bar-B-Q Center is complete without their famous banana split that weighs a whopping four pounds!
Roger Mooking meets two barbecue brainiacs who have mastered the art of marrying heat and meat to turn out top-notch barbecue. Pitmaster Christopher Prieto teaches students the science of smoking and seasoning meats at Prime Barbecue in Knightdale, N.C. Roger helps Prieto season a whole hog with Puerto Rican flavors, and then they smoke it in a North Carolina-style pit using coals made from pecan, hickory and cherry woods. In Glen Allen, Va., Roger meets Tuffy Stone, a classically trained French chef, cookbook author, champion pitmaster and the owner of local barbecue chain Q Barbeque. When Tuffy's not tinkering in the kitchen, he's busy building rigs from scratch, and Roger helps fire up his latest contraption with hickory coals and then hang whole spiced and buttered chickens.
Roger Mooking heads to the South to visit two family-run barbecue joints that have been passing down recipes and rigs for generations. At Smokin' Joe's Bar-B-Que in Townsend, Tenn., pitmaster Zack Peabody honed his barbecue chops under the watchful eye of his grandfather, Joe Higgins. Zack and Joe built a smoker that can cook up to 1,000 pounds of meat, and Roger and Zack arrange briskets and pork butts on its shelves. At Shack in the Back BBQ in Fairdale, Ky., Mike and Barbara Sivells converted an old log cabin into a barbecue restaurant. Roger and Mike load pork shoulders and turkey ribs into the smoker to create two popular dishes: The Hump and Turkey Ribs.
Roger Mooking meets up with a few culinary titans in Tennessee who are swinging for the fences with outrageous rigs. At Wedge Oak Farm in Lebanon, Tenn., he joins Chef Trey Cioccia, owner of Nashville's Black Rabbit, to set up the Burn Tower. On this unique rig, meat, fish and vegetables are hung at varying heights around a metal cylinder filled with hot coals. In Nashville, Roger hangs with James Peisker and Chris Carter, the owners of Porter Road Butcher. Chris shows Roger an old swing set that he transformed into a cooking contraption, and they hang meaty rib roasts and fill a basket with chorizo and kielbasa.