This simple schedule provides the showtime of upcoming and past programs playing on the network Food Network otherwise known as FOOD. The show schedule is provided for up to 3 weeks out and you can view up to 2 weeks of show play history.
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Chef Silvia Barban has one thing on her mind, and that's sweet revenge; Brooke Williamson has beaten Silvia in the past, and it's still on her mind! If she can handle the hurdles of Bobby Flay's Triple Threat kitchen, she just may taste it.
Veteran Chef Karen Akunowicz lights up Flay's kitchen with her personality and battles the Titans with her modern grandma cuisine; judge Scott Conant doesn't go easy on anyone with his high standards.
Chef Martel Stone infuses his West African-inspired flavors into Bobby Flay's club; the Titans know better than to underestimate Martel's cool vibe, as he is here to settle a score with Brooke Williamson and win $25,000.
Marcela Valladolid pairs up with Buddy Valastro to try and score a sweet victory against Bobby Flay.
Chefs Saransh Oberoi and Tom Cuomo bring their skills and enviable moustaches to the kitchen.
Molly Yeh leaves the farm to join Alex Guarnaschelli in the ``Beat Bobby Flay`` arena; they pin their hopes on chefs Sam Fore and Jon Keeley to bring their game faces and dole out a loss to Bobby.
BBQ Brawlers Megan Day and David Sandusky are back to seek vengeance against Bobby Flay, who did not pick them for his team on Brawl; BBQ Brawl judges Brooke Williamson and Carson Kressley are there to help them get sweet revenge.
Chef Michael Symon and Shark Tank's Robert Herjavec recruit chefs Poppy O'Toole and Joel Childs to master English specialties and mash up Bobby Flay in the competition.
Alex Guarnaschelli and Katie Lee Biegel get behind chefs Kyungbin Min and Alex Ottusch, while Bobby Flay cooks up his secret weapon.
Michael Symon and writer Christina Perez hype up chefs Saba Wahid Duffy and Juan Carlos Aparicio to Bobby Flay as they duke it out with a fishy ingredient.
Well, Heavens to Betsy! Jeff Mauro and Carson Kressley clutch their pearls as they cheer against Bobby Flay in favor of Southern chefs Alexia Gawlak and Austin Sumrall.
Comedian and movie podcaster Paul Scheer and Katie Lee Biegel want to call cut on Bobby Flay and get chefs Rashida Holmes and Dave White their close-up.
Josh Capon and Today's Dylan Dreyer fire up Bobby Flay's grill with pitmasters Matt Abdoo and Dominique Leach.
Ramsay tries to turn the food, service and staff around at failing Ventura Harbor, Calif., restaurant Greek at the Harbor.
Chef Ramsay lends his expertise to the owners of a failing California eatery called Luigi's.
Comedian and movie podcaster Paul Scheer and Katie Lee Biegel want to call cut on Bobby Flay and get chefs Rashida Holmes and Dave White their close-up.
Josh Capon and Today's Dylan Dreyer fire up Bobby Flay's grill with pitmasters Matt Abdoo and Dominique Leach.
Ramsay tries to turn the food, service and staff around at failing Ventura Harbor, Calif., restaurant Greek at the Harbor.
Chef Ramsay lends his expertise to the owners of a failing California eatery called Luigi's.
Michael Symon and writer Christina Perez hype up chefs Saba Wahid Duffy and Juan Carlos Aparicio to Bobby Flay as they duke it out with a fishy ingredient.
Well, Heavens to Betsy! Jeff Mauro and Carson Kressley clutch their pearls as they cheer against Bobby Flay in favor of Southern chefs Alexia Gawlak and Austin Sumrall.
Bobby Flay makes a dangerous wager with ``The Kitchen's`` Geoffrey Zakarian and Sunny Anderson that may cost him the game; chefs Sammy Monsour and Whitney Thomas are there to rub salt in the wound and try to walk away with a win.
America's favorite weatherman, Al Roker, joins Katie Lee to bring a torrential downpour on Bobby Flay's day; chefs Maria Grubb and Justin Walker will be cooking up a storm to try to rain on Bobby's parade.
Mercy Ship's crew of world class medical volunteers sail across the globe providing lifesaving surgeries to those with nowhere else to turn.
See why this cleaning tool replaces chemicals and hard labor!
Fieri welcomes 32 world-class chefs going head-to-head in kitchen combat, including returning warriors, fresh new fighters and four top-seeded, intimidating culinary icons; who will win the belt, the Tournament of Champions VII title, and $150,000?
Guy Fieri invites eight chefs to compete in a five-part racecourse for a $30,000 grand prize; the bottom ranking chefs must create a second guilty pleasure dish to avoid elimination.
Guy Fieri sends talented chefs running through the aisles of Flavortown Market for the chance to make some serious dough; they face real-world challenges as they compete to be the last chef standing in this high-stakes cooking competition.
Guy Fieri pairs the remaining six DDD chefs into teams and gives each duo under $20 to create a classic food duo; the top two teams continue their race for the $30,000 grand prize, while the bottom duo faces off in a seafood dinner budget battle.
Guy Fieri challenges the five remaining DDD chefs to make a burger and side using only nine ingredients; the bottom two chefs must shop fast and furious for ingredients to make takeout noodles to earn the last spot in the finale worth $30,000.
Guy Fieri asks the final four DDD chefs to make updated diner classics; the three best chefs must prepare a dinner of champions using one ingredient from every aisle of the store to win the Grand Champion Trophy and the $30,000 grand prize.
A butchery with porchetta and a unique style of prosciutto in Portland, Ore.; In Louisville, Ky., a barbecue place serves wings and ribs; a cafe with steak sandwiches and chicken paninis in Hamilton, N.J.
In Oregon, a Spanish restaurant serves outrageous octopus and an homage to the chef's childhood; a multitasking market making polenta sandwiches and biscuits and gravy; in New Hampshire, a modern cantina serves belly tacos and a pig's head platter.
In Cathedral City, a barbecue joint piles up the meats; in Norfolk, a wing spot goes big with their buffalo and kills it with their Cajun; in Maui, a place dishes out lobster grilled cheese followed by a shaved ice specialty.
In Palm Desert, California, a cafe dishes out a rib melt and breakfast tarts; in Maui, Hawaii, a funky gluten-free spot makes full-flavored pizza and fish and chips; in Virginia Beach, a crazy Caribbean joint serves up jerk pork and mama's beef stew.
This trip, Guy Fieri travels the country diving into some meaty masterpieces starting at a spot in Longmont, Colorado, that serves craft beer and primo pub grub like their piled-high poutine burger.
In Seattle, Guy visits a joint smoking up ribs and dishing out brisket chili; in Wilmington, N.C., he visits a breakfast spot getting dirty with their biscuits; in Oakland, Calif., Guy visits a spot serving up fried chicken, oxtails and collards.
A Lansing, Mich., food truck dishes out shrimp burgers and a unique potato popper; a Bosnian restaurant in Tucson, Ariz., fires up legit Eastern European specialties; a down-home Southern seafood spot cooks up clam chowder and fries up favorites.
Guy digs into everything from pretzels to paella; in Bozeman, Mont., a five-star take on breakfast with a Mexican pork masterpiece; in Little Rock, Ark., a microbrewery serves elevated pub grub; a Mediterranean-inspired restaurant serving up paella.
Guy dives into dishes with regional flavor; an East Coast-Texas deli mashup piling smoked meat sensations; a Creole spot serving gumbo and fried pork chops; a real-deal Mexican spot dishing out Michoacan specialties, like the blazing hot molcajete.
In Wilmington, Del., there's a 1940s Italian family spot that's making beef braciole and meaty ravioli from scratch; a diner putting elevated spins on the French dip and meatloaf in San Diego; a Middle Eastern joint in El Paso, Texas.
A Japanese-Hawaiian spot putting a quick spin on fish, burgers and burritos; a bakery cooking up Down Under comfort food like meat pies and sausage rolls; a funky joint serving international mashups like Pasta Chihuahua and an oxtail tostada.
Guy Fieri is loading up on all kinds of Latin on this trip; in Logan, Utah, a Salvadoran spot puttin' out pupusas and a cabeza creation.
Guy's digging into dishes from beef to buns and in Logan, Utah, a place is serving up worldwide flavor, like lomo saltado and a peanut butter burger.
A sandwich shop serving up tastes of Peru in Hollywood, Fla.; a pierogi palace in Philadelphia giving a fresh take on Polish specialties; a wood-fired pizza spot putting its own spin on pies in Fargo, N.D.
In California, Guy takes Marc Summers to check out fried rice in a bowl and burrito; then, he's off to Vegas with Hunter for real deal Jamaican and to Florida for lobster meatballs and pork cheek empanadas.
An uncle-nephew duo is changing the game in Gainesville, Fla., with a fried chicken sandwich; there's Mexican gone vegan in Dallas, Texas; a spot in Baton Rouge, LA, is putting their stamp on pot pie.
Guy's getting funky with jerk chicken, duck confit banh mi, and more.
Guy Fieri road trips across America to check out classic greasy spoons; with a new generation of owners and delicious homemade food, these are the kind of places that make America special.
Guy Fieri's grabbing an international playlist of flavor; in Florida, a funky spot is putting a Mediterranean spin on burgers, while a local gem is dishing out Puerto Rican specialties; in Las Vegas, a real deal Mexican joint has bomb birria tacos.
Guy Fieri enjoys a fun, filling fiesta, kicking off in Grand Junction, Colo., where a pub serves a real deal Reuben; a spot in Salt Lake City elevates tacos; an outrageous joint in Nashville, Tenn., cooks up Middle Eastern specialties.
Guy's getting funky with jerk chicken, duck confit banh mi, and more.
Guy Fieri road trips across America to check out classic greasy spoons; with a new generation of owners and delicious homemade food, these are the kind of places that make America special.
Guy Fieri's grabbing an international playlist of flavor; in Florida, a funky spot is putting a Mediterranean spin on burgers, while a local gem is dishing out Puerto Rican specialties; in Las Vegas, a real deal Mexican joint has bomb birria tacos.
Guy Fieri enjoys a fun, filling fiesta, kicking off in Grand Junction, Colo., where a pub serves a real deal Reuben; a spot in Salt Lake City elevates tacos; an outrageous joint in Nashville, Tenn., cooks up Middle Eastern specialties.
In California, Guy takes Marc Summers to check out fried rice in a bowl and burrito; then, he's off to Vegas with Hunter for real deal Jamaican and to Florida for lobster meatballs and pork cheek empanadas.
An uncle-nephew duo is changing the game in Gainesville, Fla., with a fried chicken sandwich; there's Mexican gone vegan in Dallas, Texas; a spot in Baton Rouge, LA, is putting their stamp on pot pie.
In a classic, comfort-filled joyride, Guy Fieri finds mozzarella sticks and gravy fries at a retro diner in Leavenworth, Wash.; homestyle fried chicken and grits in Draper, Utah; and stellar meatless chorizo at a vegan spot in Nashville, Tenn.
Guy Fieri jumps into a full culinary adventure in San Diego where there's a spot servin' Baja-style tacos and a funky food truck puttin' out next-level shawarma; in Taos, N.M., a pan-Asian joint pulls out the stops with a Reuben banh mi.
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Molly Yeh makes some of her favorite munchies for an outdoor movie night on the farm.
Molly has a tiki party with her favorite Hawaiian-inspired foods, like hurricane popcorn balls, sweet and salty pork musubi, a tasty macaroni salad and creamy macadamia nut pops for dessert.
Molly is hosting a Mexican themed brunch for the Spicy Senoritas of the Grand Forks Brunch Club; churro pancakes with sweet milk glaze; chorizo, egg and cheese enchiladas; charred tomatillo salad; spicy palomas.
Molly Yeh makes a slew of kid-friendly dishes that everyone will adore; she whips up grilled bacon, egg and cheese in a basket, a cozy chicken noodle hot dish and a breakfast combo: blueberry muffin smoothies with mini blueberry muffin garnishes.
Ree Drummond is focusing on quick and easy one-pan meals, starting with fresh and crunchy Turkey Taco Lettuce Wraps with Pico de Gallo; Then she makes Shrimp and Bell Pepper Stir Fry and Four Seasons Skillet Pizza and Pizza Sauce using a shortcut.
Ree packs a kitchen-equipment care package for her daughter; there's a Quarter Sheet Pan Supper that's fast to make after a day in the office; Wonton Taco Cups made in a mini-cupcake tin; a nonstick skillet to cook a Cheddar and Apple Grilled Cheese.
Ree Drummond makes an extra special, Italian-inspired dinner for two with date night chicken pasta accompanied by a colorful everything antipasto salad and four-cheese flatbreads; for dessert, there are divine individual mini tiramisus.
Ree Drummond is making Italian-inspired favorites, starting with Creamy Shrimp Pasta; Ree makes her version of Crispy Fried Eggplant, a Pea and Burrata Salad and an Olive Oil Caramel Sundae for a taste of the dolce vita.
The Kitchen serves up easy, breezy recipes to cool things down in the dog days of summer, like a ginger garlic steak and noodle salad, red and white gazpacho, chia seed oat milk puddings, and more.
Making the best versions of dishes; Katie Lee Biegel's Shrimp Scampi and Alex Guarnaschelli's Chicken Parmesan with Vodka Sauce; Zac Young from Halloween Baking Championship stops by to make The Ultimate Carrot Cake.
Chef Jet Tila reinvents tradition with a one-hour Peking-Style Duck served in homemade bao sliders and a cozy Thai Congee inspired by his dad. With scallion pancakes on the side, these family-rooted dishes get Jet's signature modern twist.
Chef Jet Tila makes two Chinese-American icons from scratch: Beef & Broccoli and Sesame Chicken. He shares professional wok tips, velveting techniques, and the salty-sweet flavors that turned these restaurant favorites into at-home essentials.
Fieri challenges the chefs to a fish-filled food fight as the reigning champ casts their net for more riches against Cristina Topham and Lambert Givens. Judges Jonathon Sawyer and Michael Voltaggio decide who is the winner of this maritime madness.
Fieri fires up a full-throttle meat lovers showdown as the returning champ battles Quentin Garcia and Dominique Leach in making bold, protein-packed plates. Maneet Chauhan and Michael Voltaggio judge who has enough sizzle to take home up to $20,000.
Guy Fieri hosts an Egg Day competition as a returning champ faces Leo Davila and Demetrio Zavala; judges Jonathon Sawyer and Nancy Silverton crown the eggs-treme winner.
A deep-dish pie and twisted-up breadsticks at a Chicago-style spot in Tucson, Ariz.; duck wings and bite-size beef Wellington at a pub in Wilmington, N.C.; in Miami, NFL coach Jon Gruden rides shotgun with Guy to a place with out-of-the-box Cuban.
In San Antonio, an East Coast-Texas deli mash-up piles up smoked meat sensations; a funky joint making big-time empanadas; in Sebastopol, Calif., a farm-to-table spot puts their spin on stroganoff and decadent bacon-gelato-toffee waffles.
Cultural cuisine with a twist: a cafe that's been serving scratch-made Scandinavian specialties in Salt Lake City since the 1950s; a pizza joint putting an Indian spin on the classic Italian pie; a funky Chinese-American mashup in New Orleans.
In Kauai, Hawaii, a culinary dojo amping up local specialties like saimin and chilli pepper chicken; a twist on tacos and burritos in Kansas City, Mo.; a funky food truck in El Paso, Texas, putting out meatless Mexican that's huge on taste.
A farm-to-table gem putting out bison gravy fries and a lights-out lamb sandwich; a funky Mexican seafood spot frying fish and stuffing outrageous oysters; a barbecue joint serving up fully loaded baked potatoes and smoked sausage.
Guy Fieri is jumping into some sweet and savory dishes in Burlington, Vt., Logan, Utah and Wheat Ridge, Colo.
In Garland, a century-old staple serving up tasty sandwiches and a sweet treat; in Oklahoma City, a local landmark is dishing out Southern specialties, and in Denver, a spot putting a healthy spin on classic comfort foods.
Guy heads to Fairbanks for an Alaskan culinary adventure; authentic German specialties at a super funky food truck; a food-and-music jam fest; Cuban favorites; meatball subs.
Guy Fieri is tasting everything from pasta to pescatarian grub; Vanilla Ice takes Guy to an Ecuadorian joint in Miami for standout ceviche; in Minnesota, a former DJ mixes it up with his take on scratch-made pasta and poutine.
Bend, Ore., where a funky spot stuffs their buns with unexpected flavors; a Puerto Rican oasis in Utah cooks real deal mofongo, and a Nashville joint serves coal-fired pizza.
Guy Fieri tracks down off-the-chain chicken, starting in Salt Lake City with a unique curry chicken mashup; in Albuquerque, N.M., the chicken is down-home fried alongside sweet waffles; in Grand Junction, Colo., it's nested in tacos with guacamole.
Guy Fieri jumps into a full culinary adventure in San Diego where there's a spot servin' Baja-style tacos and a funky food truck puttin' out next-level shawarma; in Taos, N.M., a pan-Asian joint pulls out the stops with a Reuben banh mi.
Guy Fieri's on a tour of the Southeast, starting with an out-of-bounds brisket po'boy in Port Allen, LA; then, Guy finds shrimp rolls in Gainesville, Fla.; a Korean-Mexican mashup in Atlanta is rocking big-time bulgogi cheesesteaks.
Fieri's diving into a festival of flavor! In California, Joe Mantegna joins the party for a righteous ricotta pie.A Cincinnati joint is plating a prime-time pork burger with kimchi, and a spot in Austin, TX, is serving killer coconut escolar ceviche.
Guy Fieri's piling up the meat with a little sweet; in Santa Barbara, Calif., a hidden gem is putting out funky fusion like Korean paella; in Florida, a Boynton Beach butcher is elevating porchetta; a Boca Raton food truck is cooking cheesecake.
Guy Fieri's cheffin' it up, coast to coast! A modern spot in San Jose, CA, is serving next-level noodles, a Cuban café in West Palm Beach, FL, is plating out-of-bounds oxtail, and a GGG champ in Sacramento, CA, is putting out prime-time pies.
Guy Fieri tracks down off-the-chain chicken, starting in Salt Lake City with a unique curry chicken mashup; in Albuquerque, N.M., the chicken is down-home fried alongside sweet waffles; in Grand Junction, Colo., it's nested in tacos with guacamole.
Guy Fieri jumps into a full culinary adventure in San Diego where there's a spot servin' Baja-style tacos and a funky food truck puttin' out next-level shawarma; in Taos, N.M., a pan-Asian joint pulls out the stops with a Reuben banh mi.
Guy Fieri's on a tour of the Southeast, starting with an out-of-bounds brisket po'boy in Port Allen, LA; then, Guy finds shrimp rolls in Gainesville, Fla.; a Korean-Mexican mashup in Atlanta is rocking big-time bulgogi cheesesteaks.
Fieri's diving into a festival of flavor! In California, Joe Mantegna joins the party for a righteous ricotta pie.A Cincinnati joint is plating a prime-time pork burger with kimchi, and a spot in Austin, TX, is serving killer coconut escolar ceviche.
Guy Fieri's piling up the meat with a little sweet; in Santa Barbara, Calif., a hidden gem is putting out funky fusion like Korean paella; in Florida, a Boynton Beach butcher is elevating porchetta; a Boca Raton food truck is cooking cheesecake.
Guy Fieri's cheffin' it up, coast to coast! A modern spot in San Jose, CA, is serving next-level noodles, a Cuban café in West Palm Beach, FL, is plating out-of-bounds oxtail, and a GGG champ in Sacramento, CA, is putting out prime-time pies.
Ramsay tries to turn the food, service and staff around at failing Ventura Harbor, Calif., restaurant Greek at the Harbor.
Josh Capon and Today's Dylan Dreyer fire up Bobby Flay's grill with pitmasters Matt Abdoo and Dominique Leach.
Comedian and movie podcaster Paul Scheer and Katie Lee Biegel want to call cut on Bobby Flay and get chefs Rashida Holmes and Dave White their close-up.
Well, Heavens to Betsy! Jeff Mauro and Carson Kressley clutch their pearls as they cheer against Bobby Flay in favor of Southern chefs Alexia Gawlak and Austin Sumrall.
Michael Symon and writer Christina Perez hype up chefs Saba Wahid Duffy and Juan Carlos Aparicio to Bobby Flay as they duke it out with a fishy ingredient.
Alex Guarnaschelli and Katie Lee Biegel get behind chefs Kyungbin Min and Alex Ottusch, while Bobby Flay cooks up his secret weapon.
Chef Michael Symon and Shark Tank's Robert Herjavec recruit chefs Poppy O'Toole and Joel Childs to master English specialties and mash up Bobby Flay in the competition.
BBQ Brawlers Megan Day and David Sandusky are back to seek vengeance against Bobby Flay, who did not pick them for his team on Brawl; BBQ Brawl judges Brooke Williamson and Carson Kressley are there to help them get sweet revenge.
Molly Yeh leaves the farm to join Alex Guarnaschelli in the ``Beat Bobby Flay`` arena; they pin their hopes on chefs Sam Fore and Jon Keeley to bring their game faces and dole out a loss to Bobby.
Chefs Saransh Oberoi and Tom Cuomo bring their skills and enviable moustaches to the kitchen.
Marcela Valladolid pairs up with Buddy Valastro to try and score a sweet victory against Bobby Flay.
Chef Martel Stone infuses his West African-inspired flavors into Bobby Flay's club; the Titans know better than to underestimate Martel's cool vibe, as he is here to settle a score with Brooke Williamson and win $25,000.
Veteran Chef Karen Akunowicz lights up Flay's kitchen with her personality and battles the Titans with her modern grandma cuisine; judge Scott Conant doesn't go easy on anyone with his high standards.
Chef Silvia Barban has one thing on her mind, and that's sweet revenge; Brooke Williamson has beaten Silvia in the past, and it's still on her mind! If she can handle the hurdles of Bobby Flay's Triple Threat kitchen, she just may taste it.
Bobby Flay invites Costa Rican Chef Byron Gomez to battle the Titans; Byron hopes his trailblazing flavors and Michelin training will impress judge Ayesha Nurdjaja.
Four chefs connected to the rich culinary history of Africa cook with passion in this special competition.Goatchops test the chefs' chops in the entrée round,and a final basket that skews more savory than sweet presents a challenge for the finalists.
Four new chefs battle to see if they have the chops to win and one competitor makes a risky choice in the first round; in the second round, the chefs are challenged to make elk entrees in 30 minutes.
The chefs create a kitchen traffic jam when the first basket inspires them to all use the deep fryer; the competitors struggle to make juicy swordfish steaks, and an unusual cheese product for dessert prompts one chef to attempt a cheesecake.
The nine remaining chefs must choose their weapons and hit their targets to earn high-value ingredients. In a relay-style cook, each team creates one cohesive dish built around a showstopping basket, and the losing team is sent to a brutal Gauntlet.
Bobby Flay defends his BBQ Brawl championship title against team captains Sunny Anderson and Michael Voltaggio; the challenges are tougher than ever as judges Carson Kressley, Brooke Williamson and Rodney Scott return to name the next Master of 'Cue.
Bobby Flay, Sunny Anderson and Michael Voltaggio bring in a soon-to-be bride and groom to serve as clients for the semi-finalists; if the Brawlers impress them with a cocktail hour appetizer and reception dinner, they'll earn a ticket to the finale.
Proud Texan and Triple Threat Titan Tiffany Derry joins Bobby Flay, Sunny Anderson and fellow Titan Michael Voltaggio to challenge the remaining Brawlers to two Triple Threat-inspired tasks, where they'll see if the contenders have what it takes.
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Guy Fieri invites three burger chefs to outcook each other before taking on a judge; the chefs begin by making their signature burger and side featuring a surprise special of canned corn.
Fieri fires up a full-throttle meat lovers showdown as the returning champ battles Quentin Garcia and Dominique Leach in making bold, protein-packed plates. Maneet Chauhan and Michael Voltaggio judge who has enough sizzle to take home up to $20,000.
It's Fieri vs. Fieri as Guy and Hunter divide up six of their favorite all-star chefs to see whose team makes the best game day platter; in this tag-team challenge, only the chefs who do the initial shopping know what game day dishes they're making.
Guy divides six acclaimed chefs into teams of three to compete in a game day food battle, fought relay-style in 10-minute shifts; after each shift, Guy gives the chefs a chance to communicate non-verbally through big letters and physical charades.
Guy Fieri hosts an Egg Day competition as a returning champ faces Leo Davila and Demetrio Zavala; judges Jonathon Sawyer and Nancy Silverton crown the eggs-treme winner.
It's Fieri vs. Fieri as Guy and Hunter divide up six of their favorite all-star chefs to see whose team makes the best game day platter; in this tag-team challenge, only the chefs who do the initial shopping know what game day dishes they're making.
Guy divides six acclaimed chefs into teams of three to compete in a game day food battle, fought relay-style in 10-minute shifts; after each shift, Guy gives the chefs a chance to communicate non-verbally through big letters and physical charades.
Guy Fieri hosts an Egg Day competition as a returning champ faces Leo Davila and Demetrio Zavala; judges Jonathon Sawyer and Nancy Silverton crown the eggs-treme winner.