Watch Bitchin' Kitchen

Bitchin' Kitchen is a reality/cooking show airing on the Food Network. It was originally a YouTube series, which got discovered and turned into the full show. The series features Nadia Giosia sharing various recipes. In a typical show, Nadia will prepare three dishes, each around a theme, which might be anything from anxiety to rehab. She includes many related stories and anecdotes along the way. Nadia is assisted by a few friends and family along the way, sometimes trading wisecracks. The show's tone is offbeat and irreverent, sometimes being more about Nadia's humor than her recipes.

Tuesday 10:00 PM et/pt on Cooking Channel
1 Season, 35 Episodes
October 7, 2010
Reality
6.7/10
Cast: Nadia G., Panos Koussioulas, Ben Shaouli, Bart Rochon
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Bitchin' Kitchen Full Episode Guide

  • G whips up the most fan-requested dishes and gives the scoop on the BK community.

  • Nadia G cooks up a bitchin' brunch and pokes fun at hipsters.

  • Sweet and sour pineapple pork; caramel and cheese popcorn.

  • From Tip to Tail dining, to stinkin' Kale, to local "rustic" cuisine -- Nadia G cooks up trendy dishes and pokes fun at foodie pop culture. On the menu: Spicy Jamaican Ox Tail Stew. Fried Kale Chips with cider vinegar. For dessert: pear, chestnut creme & mascarpone parfaits in a rustic mason jar. Panos reports on Ox Tail. The Spice Agent gives us the goods on Jamaican Curry Powder. Hans gets overly-excited yapping about uber-healthy Kale.

  • Nadia G whips up classy canapes that celebrate the beauty of a wedding shower... the food.

  • Happiness may be defined differently for people, but one thing G knows - sure-fire recipes that spell out happiness.

  • G tackles kid-friendly dishes and discusses about parenthood.

  • Everybody gets nostalgic about the 50's: great rock n roll, great fashion... Too bad we can't say the same for the food: Aspic, TV dinners, and canned soup casseroles?! ARK! G revamps some 50's classic dishes and reminisces about the good 'ol days (she never experienced.)

  • G demonstrates 3 effortless, yet gourmet dishes for lazy days.

  • Nadia G takes ol' timey recipes to the next level, and yaps about aging.

  • Nadia G shares her must-shkoff dishes, and talks about living life to the fullest. Appetizer: Gnudi w/ dried apricot brown butter & crispy sage. Main: Pulled Pork Sandwiches with sweet and salty plantain. Dessert: Inverted Lemon Meringue Pie. The Spice Agent talks sage. Panos reports on pork shoulder.

  • Nadia G fixes a spooky-licious feast that actually tastes as good as it is scary, and celebrates her favorite (un)holiday - Halloween!

  • In this episode G pokes fun at office dynamics and serves up a gourmet lunch (that the weird dude from accounting will probably steal.) Chipotle Barley Soup: smoky, spicy tomato-chipotle broth with hearty barley and veggies. Kalamata Chicken Sandwich: fresh ficelle baguette stuffed with a Greek-inspired chicken stir-fry loaded with tangy kalamata olives, capers, and feta. For dessert: creamy, buttery Maple Pecan Fudge dusted with Cayenne pepper for kick. The Spice Agent reports on dill. Hans informs us about pearl barley.

  • Nadia G takes old time cooking to a new level.

  • G cooks up a Bitchin' dinner that'll have you and your BFF reliving the good 'ol bachelor days of yore (minus the spring-break-jelly-fish-skinny-dipping-incident). Crispy, deep-fried Giardiniera (Italian veggie pickles). For the main: a Philly Cheese Steak Sandwich with a creamy Smoked Gruyere Cheese Sauce. Dessert: Almond-pear Tarts. The spice agent talks MSG. Panos talks rib-eye. Hans talks Almond Paste.

  • In this episode G pokes fun at office dynamics and serves up a gourmet lunch. Chipotle Barley Soup: smoky, spicy tomato-chipotle broth with hearty barley and veggies. Kalamata Chicken Sandwich: fresh ficelle baguette stuffed with a Greek-inspired chicken stir-fry loaded with tangy kalamata olives, capers, and feta. For dessert: creamy, buttery Maple Pecan Fudge dusted with Cayenne pepper for kick. The Spice Agent reports on dill. Hans informs us about pearl barley.

  • G throws a Bitchin' party with a DIY-themed buffet that lets your guests play "chef" for a night (and do most of the work for you).

  • In this episode Nadia applies the "fake it until you make it motto" to dinner, creating a luxurious menu with affordable ingredient swaps.

  • Some fan favorite foods.

  • Some of the best recipes in the world weren't created by superstar chefs. That's why this episode celebrates the unsung culinary heroes - Grandmas!

  • Sure G makes fun of vegetarians, but the truth is, she eats vegetarian 80% of the time (psst -- let's keep this between you, me and America, OK?)

  • This episode is dedicated to all the married couples out there who want the magic back! Let the romance begin with Oysters G-feller loaded with creamy spinach-alfredo, crisp pancetta and panko. For the main dish, a juicy Rib-eye with B?arnaise, served with duck fat fries. For dessert indulge in a Strawberry Shortcake made with mascarpone and strawberry liqueur. G riffs on long-term relationships. The Spice Agent informs about tarragon. Panos teach us to shuck oysters like a pro.

  • The mere thought of certain dishes can strike fear in our hearts: meatloaf, chicken, and... canned tuna!!! In this episode Nadia G gives boring meals a much-needed makeover. A basic meatloaf recipe transforms into exotic grilled kebabs loaded with mint, onion, and zesty Za'atar. Drab poultry gets saucy in a Chicken Risotto: spicy stewed tomatoes, dried currants and aged smoked Gouda. Tuna goes from blah to Bitchin' with G's Tuna Sliders: golden pan fried tuna-n-chive cakes, topped with citrusy slaw, served on mini onion buns. G gives us some life-makeover Nadvice. Panos tells us what to look for when buying canned tuna. The Spice Agent gives us the low-down on Za'atar.

  • Nadia G knows a thing or two about the internet. She also knows that it's important to sometimes step away from the computer and cook up a good home-cooked meal... in under 30 minutes so we can get back to our Facebook feed asap :P! In this episode Nadia G whips up 3 lightening fast dishes: Saltimbocca-inspired veal cutlet sandwiches, topped with crisped prosciutto and smothered in sweet pickle and sage mayo. Next up: Nonna's Penne al forno (baked penne pie) loaded with express Bolognese and gooey mozzarella. For our 3rd dish, G cooks up a Moroccan Couscous with butternut squash, sweet figs and pistachios. The fun: Nadia talks about Netiquette. Panos informs us about veal, and cries a bit. The Spice Agent yaps about sage. Hans yaps about the nutritional value of couscous.

  • Invite your girl friends over because Bitchin' Kitchen is throwing a grrrls-only pyjama party! G indulges us with a 3-course menu starting with COCKTAILS! G experiments with at-home molecular mixology, creating sweet basil caviar in luscious blood orange mojitos. The main course consists of creamy gorgonzola & portabella mushroom risotto, mmm. For dessert: bacon chocolate! G gossips about relationships, give us party tips, and reveals some juicy gossip about Panos. The Spice Agent informs us on Algin & Calcium Gluconate (used in molecular gastronomy). Panos talks bacon. G's friends join her for the party!

  • Being a student ain't easy -- from budgets as small as your dorm room, to "finding yourself" (...passed out with a beer hat and one sock), Nadia G feels your pain. In this episode she serves up a Bitchin' college survival guide complete with three simple-yet-succulent one-pot meals. First up: a red-hot Vegetarian Chilli loaded with meaty beans, chipotle & ancho peppers. Next on the menu: Tender Udon smothered in a Thai Green Curry with Eggplant. Desserts can be a challenge when all you've got is your roommate's beer fridge, that why G whips up a no-bake peanut butter cream cheese pie topped with chocolate whipped cream. The Spice Agent gives us the goods on cilantro. Panos yaps about fish sauce. Hans inform us how cocoa beans are bonafide brain food (Halleluiah!)

  • Nadia conquers the challenge of the bachelor fridge.

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