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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Guy has three list-themed games prepared for the chefs; first, he gives them a list of ingredients they must use in their childhood favorite dish, followed by a list of ingredients they can't use when making spaghetti and meatballs.
The top two finalists from the biggest Triple G tournaments face off in a head-to-head rematch; French chef Stephane vs. maverick chef Chase; Crista and Phillip's dishes are decided by refrigerator magnets.
Three chefs put their cooking skills to the test in Italian-themed games; the chefs must make a pasta dish using eight ingredients or fewer, then are challenged to make a pizza and a side dish using items found on Flavortown's sample tables.
Four chefs put their culinary and spelling skills to the test in the game, ABC; the second game has the chefs rummaging through bins in clearance carts and then it's every chef's worst nightmare in frozen food feud.
Chefs must make a signature noodle dish using limited ingredients, make a classic noodle dish featuring a wildcard ingredient, then have to use a list of mandatory items to make a refined noodle dish.
Ree Drummond shares four favorite 16-minute standby meals; Thai beef with peppers and an incredibly quick and easy roasted red pepper pasta; heavenly hummus wraps; apple peanut butter delights.
Decadent chocolate treats including white chocolate raspberry cheesecake, dipped and decorated waffle cones, milk chocolate mousse and a chocolate orange martini.
Nancy makes her favorites; farm-style chicken and drop dumplings; leafy green salad with goat cheese tarts; banana cream pie with graham cracker crust; rhubarb reunion cocktail; kid-friendly spritzer.
Sausage-stuffed zucchini boats; dressed up grilled cheese; loaded baked potato soup; sweet cherry pie with sprinkled ice cream scoops.
Duck cacciatore; warm and cheesy artichoke dip with grilled toasts; cheesy mashed potatoes; rustic ginger plum tart.
Prime rib sandwiches with horseradish sauce; sweet potato steak fries; gopher bars; Back Nine cocktail.
Cola milkshake with cherry whipped cream; double patty cheeseburgers with Nancy's special sauce; spicy curly fries with roasted onion dip.
Nancy surprises her husband with an anniversary meal; filet mignon sandwiches; kale and brussels sprouts salad; carrot cake with pineapple cream cheese frosting.
Ree Drummond shares awesome football food her college rival daughters inspired; she aims for a Texas touchdown with Lone Star Fries -- a dream-team mash-up of nachos and double-fried potatoes with Texas baked bean dip.
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The appetizer round basket contains heart-shaped pasta; the round two challenge involves shellfish still on the shell and an unlikely lime; the dessert basket holds a creative take on cookies and milk.
Four talented pastry chefs get to make a chocolate feast for the judges; in the first round of this all-desserts battle, the competitors must make dark chocolate creations that include a prized fruit and a salty snack.
White chocolate and soft shell crab for round one; an alcoholic chocolate beverage and a chocolate showpiece dessert for the second round; luscious apricots for the final round.
Tenderizing beef tendon and bringing joy to bok choy are two of the challenges in round one.
Passionate Chopped champions return for a shot at $50,000, and the competition kicks off with a colossal clam and a starchy comfort food in the first basket.
White chocolate and soft shell crab for round one; an alcoholic chocolate beverage and a chocolate showpiece dessert for the second round; luscious apricots for the final round.
Tenderizing beef tendon and bringing joy to bok choy are two of the challenges in round one.
Passionate Chopped champions return for a shot at $50,000, and the competition kicks off with a colossal clam and a starchy comfort food in the first basket.
Four talented pastry chefs get to make a chocolate feast for the judges; in the first round of this all-desserts battle, the competitors must make dark chocolate creations that include a prized fruit and a salty snack.
In the thrilling culmination of a five-part tournament, four dessert dynamos return to the kitchen in pursuit of the $50,000 prize, but the ultimate sugar high and the prestigious title of Chopped Grand Champion can only go to one extraordinary chef.
Four chefs compete in a series of chocolate challenges; spicy booze and a book filled with bonbons; an oversize beverage meets a stinky cheese in the entree basket; the dessert basket features a can of something that could be cause for concern.
With their eyes on the Sweets Showdown $50,000 prize, four top-tier dessert chefs strive to bake their way into the judges' hearts in this all-cakes preliminary battle.
The $50,000 Sweets Showdown continues with a preliminary battle that shines the spotlight on ice cream.
It's much ado about doughnuts in this exciting heat of the $50,000 Sweets Showdown.
Scott Conant challenges the chefs to turn adult beverages into pastry perfection.
Ree shares done-in-a-flash desserts including white chocolate pudding, raspberry fool, a dessert panini, and a caramel apple sundae.
Ree Drummond is saying thanks with chocolate, appreciating people on her very own Chocolate Appreciation Day.
It's date night on the farm!
Trisha Yearwood visits Mackenzie Colt, owner of the famous Colts Chocolates, to get a tour of the factory; Boston cream pie; chocolate-covered cereal mix; cafe mocha; frozen chocolate mudslide.
Trisha Yearwood and her sister, Beth, create individual chocolate souffles, chocolate cherry icebox cake, double stuffed brownies and chocolate cherry martinis; the sisters battle in a chocolate carving contest.
A freezer friendly menu designed around chocolate features Colleen's chocolate fudge, chocolate pound cake, chocolate chip cookie dough balls and chocolate hurricane cocktails.
Chicken saltimbocca; roasted vegetables with balsamic glaze; chocolate orange cake.
Breakfast sausage casserole; Beth's hash brown potato casserole; pecan pie muffins; grapefruit pineapple Bellini.
Ree Drummond dishes up great ideas for quick and easy game day dishes; five-cheese Pepperoni Pizza Queso; caramel and chocolate cookies; Sheet Pan Sausage and Pepper Hoagies; Garlic-Ranch Party Mix.
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The chefs make dishes using only ingredients that begin with the letter M; making a grilled salad with only six pounds of ingredients; making a signature burger with an ingredient from every aisle.
Host Alyson Hannigan presides as five professional bakers transform America's favorite cookies into dessert treats inspired by a classic campfire snack-S'mores!
Baskets packed with perennial NOLA favorites, including po' boys in the appetizer round; the judges hope none of the competitors ruin the roux in the second basket; for desert, a traditional cake and a boozy coffee challenge the final two chefs.
In this all-chocolate challenge, four pastry artists whip up decadent, chocolaty creations that are as beautiful as they are craveable.
Ice cream cones are for more than just holding ice cream; Valerie Bertinelli and Duff Goldman challenge the seven kid bakers to create impressive ice cream cone cupcakes in order to stay in the game.
Baskets packed with perennial NOLA favorites, including po' boys in the appetizer round; the judges hope none of the competitors ruin the roux in the second basket; for desert, a traditional cake and a boozy coffee challenge the final two chefs.
In this all-chocolate challenge, four pastry artists whip up decadent, chocolaty creations that are as beautiful as they are craveable.
Ice cream cones are for more than just holding ice cream; Valerie Bertinelli and Duff Goldman challenge the seven kid bakers to create impressive ice cream cone cupcakes in order to stay in the game.
Host Alyson Hannigan presides as five professional bakers transform America's favorite cookies into dessert treats inspired by a classic campfire snack-S'mores!
Four returning teen winners come back to compete; a pasta, some jarred seafood, a candy, and a veggie in the first basket; the chefs must break down a giant fish for the entree round; the dessert round features a ``mocktail'' and a festive cake.
The appetizer round features a spicy protein and a strong pepper in the basket; the entree basket contains thick veal chops and beautiful heirloom tomatoes; a classic candy bar and a sweet fruit juice in the dessert round.
The chefs grapple with vegan chicken in the first basket; the entree round features butternut squashes and okra; the dessert basket contains a box of assorted cookies.
Expensive crustaceans are a bit of a shocker in the appetizer baskets; round two competitors must complete creative lamb entrees; the dessert round features a frozen treat and an Indian spice.
A strangely fuzzy ingredient in the appetizer round basket; in the entree round, a challenging protein paired with a processed cheese; chips and candies are featured in the final basket.
Five professional bakers transform iconic Girl Scout Cookies into dozens of cookie pops inspired by outer space.
Enchilades; garlic cilantro lime rice; root beer floats.
Ree Drummond shares her secrets of home cooking and celebrating.
Sharing delicious recipes for a saucy Valentine's Day meal; Jeff sears up steaks for Sunny's easy red wine peppercorn sauce and Geoffrey's Béarnaise sauce; hosts work together to make Katie Lee's spicy lobster pasta, a romantic Valentine's Day dish.
Love is in the air for a Valentine's Day filled with out-of-the-box flavor combinations and opposites-attract recipes.
Valentine's Day food, crafts and sweet surprises; hidden heart cake; food-inspired Valentines; snack mix brownies; sour cream swirl brownies; a box of chocolates cake; pasta pomodoro; Mamrie Hart's French kiss 75 cocktail.
Ree Drummond's quarterback teens have a big game coming up, and she's getting ahead by making their favorite food for a post-game dinner.
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It's game day, and the teams of recruits face off as they make game day dishes in order to move down the field to the end zone.
Tough critics Anne Burrell and Scott Conant withhold the Valentine's Day love; competition junkie and pastry chef Robert Nieto battles Brooklyn's own Caroline Schiff for a chance to break Bobby's heart.
Christian Petroni teams up with chef Carla Hall to bring two dynamic chefs who have mastered the food of his motherland, Italy; chef Daniele Uditi and chef Chris Thompson are both ready to hear the judges say that's amore.
Chef Alex Guarnaschelli and actor Lou Diamond Phillips bring in heavy hitters to take Bobby Flay down. Recruited from Bobby's own ranks, former judges Chef Adrienne Cheatham and Chef Michele Ragussis are both ready for a win of their own.
Chef Michael Voltaggio gets help from an extra special guest, Drew Barrymore, to take down Bobby Flay; pastry chefs DaVee Harned and Miriam Rieder Taylor help with their passion for chocolate.
The recruits learn how to combine unlikely ingredients and kick things off with a game where they must punch their way to success.
Tough critics Anne Burrell and Scott Conant withhold the Valentine's Day love; competition junkie and pastry chef Robert Nieto battles Brooklyn's own Caroline Schiff for a chance to break Bobby's heart.
Christian Petroni teams up with chef Carla Hall to bring two dynamic chefs who have mastered the food of his motherland, Italy; chef Daniele Uditi and chef Chris Thompson are both ready to hear the judges say that's amore.
Chef Alex Guarnaschelli and actor Lou Diamond Phillips bring in heavy hitters to take Bobby Flay down. Recruited from Bobby's own ranks, former judges Chef Adrienne Cheatham and Chef Michele Ragussis are both ready for a win of their own.
Chef Michael Voltaggio gets help from an extra special guest, Drew Barrymore, to take down Bobby Flay; pastry chefs DaVee Harned and Miriam Rieder Taylor help with their passion for chocolate.
The recruits learn how to combine unlikely ingredients and kick things off with a game where they must punch their way to success.
It's game day, and the teams of recruits face off as they make game day dishes in order to move down the field to the end zone.
The chefs learn they must make appetizers that include ginger-like galangal and a trendy taco; miniature fruit and soft-shell crabs are two of the surprises; a pretty cake that reminds one judge of his childhood is in one basket.
White chocolate and soft shell crab for round one; an alcoholic chocolate beverage and a chocolate showpiece dessert for the second round; luscious apricots for the final round.
A romantic gift as the centerpiece in the appetizer basket; thematic ingredient in the second course; molded chocolate novelty in the dessert.
The chefs must figure out how to make chocolate work in the first two, savory, courses; combining two chocolate ingredients with cherries and a German layer cake.
Every basket contains chocolate; In the first round, chocolate is paired with pork chops; the entree round contain beef and dark chocolate; milk chocolate and graham cracker desserts.
From kitschy classics to artisanal designer doughnuts, the chefs celebrate delicious rings of joy in every round and feel the pressure of performing well for a demanding doughnut connoisseur, judge Martha Stewart.
Love is in the air for a Valentine's Day filled with out-of-the-box flavor combinations and opposites-attract recipes.
Giada De Laurentiis invites friends over for a Valentine's Day-themed breakfast with chocolate in every dish.
Love is in the air when Kardea and her boyfriend Nassir have a double date dinner with their friends, Yolanda and Eugene.
To celebrate Valentine's Day, Valerie Bertinelli has put together a heart-y meal with a hidden motive: providing her dearest friends with heart-healthy sweets and treats.
It's date night on the farm!
Decadent chocolate treats including white chocolate raspberry cheesecake, dipped and decorated waffle cones, milk chocolate mousse and a chocolate orange martini.
Ree Drummond makes divine chocolate treats for her daughter, Paige, to share with her school friends, and she sneaks in a few for her husband, Ladd, at the same time.
Easy chocolate recipes; corn and cheese chowder.
Ree shares done-in-a-flash desserts including white chocolate pudding, raspberry fool, a dessert panini, and a caramel apple sundae.
Valerie serves a treat-filled luncheon in appreciation of her best girlfriends; green pea arancini with herby lemon dipping sauce; a whole roasted side of salmon; escarole salad with roasted Meyer lemon vinaigrette; a citrus Pavlova for dessert.
To show that chocolate can be more than just candy bars and desserts, Guy Fieri invites some of his favorite chefs to reveal how versatile cocoa can be.
Chocolate-drizzled scones; stuffed Mexican hot chocolate French toast with cinnamon whipped cream; chocolate peanut butter swirl smoothie; chocolate-hazelnut turnovers.
Sparkling white wine adds zing to moscato poached fruit; bourbon honey cake; Armagnac brandy adds magic to plum clafoutis; Campari and orange granita; chef Jean-Georges Vongerichten shows how to make chocolate rum pudding with candied violets.
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Dr. Axe, doctor of natural medicine, doctor of Chiropractic, clinical nutritionist, best-selling author and Jordan Rubin health expert and NY Times Best Selling Author, explain why Collagen is the superfood we need every day.
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Guy pops into a classic diner in Marietta, Ga., for a taste of what's topping the charts; in San Antonio, a carwash-laundromat-kitchen combo cranks out killer burgers; in Gilbert, Ariz., a joint pulls all their ingredients from their own backyard.
In St. Petersburg, Florida, a lights-out spot with righteous ramen; in Lansing, a funky joint frying up everything from wings to pig skins to chicken gizzards; a New Orleans smokehouse sausage meat pies and spicy shrimp boudin.
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.
A beer-lover's spot in Seattle serves fish and chips and the bomb beef dip; a local Hawaiian gem dishes out fresh-catch curry and a primo poke burger; a Chinese emporium in San Francisco cooks up lobster, pork buns and even dim sum chicken feet.
In Seattle, a funky spot makes their name with scratch-made Russian piroshki; a joint in Kona serves up a bite of culture with their authentic Hawaiian cuisine; in Chicago, an old-school Jewish deli dishes out their specialties cafeteria-style.
Guy visits Chico, Calif., celebrating the town's food scene as residents recover from ravaging fires; a wood-fired Italian spot cooks up pork ragu; a bakery serves up savory specialties like black bean chili; a pub serves a ``Pho-rench Dip.''
In Santa Fe, N.M., a culinary pub serves lights-out lamb neck and tamales; in Kansas City, Mo., a funky tapas joint dishes out duck tongue tacos and braised pork jowl; in El Paso, Texas, a deli makes pupusas and fries from chickpeas.
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.
A beer-lover's spot in Seattle serves fish and chips and the bomb beef dip; a local Hawaiian gem dishes out fresh-catch curry and a primo poke burger; a Chinese emporium in San Francisco cooks up lobster, pork buns and even dim sum chicken feet.
In Seattle, a funky spot makes their name with scratch-made Russian piroshki; a joint in Kona serves up a bite of culture with their authentic Hawaiian cuisine; in Chicago, an old-school Jewish deli dishes out their specialties cafeteria-style.
Guy visits Chico, Calif., celebrating the town's food scene as residents recover from ravaging fires; a wood-fired Italian spot cooks up pork ragu; a bakery serves up savory specialties like black bean chili; a pub serves a ``Pho-rench Dip.''
In Santa Fe, N.M., a culinary pub serves lights-out lamb neck and tamales; in Kansas City, Mo., a funky tapas joint dishes out duck tongue tacos and braised pork jowl; in El Paso, Texas, a deli makes pupusas and fries from chickpeas.
Guy pops into a classic diner in Marietta, Ga., for a taste of what's topping the charts; in San Antonio, a carwash-laundromat-kitchen combo cranks out killer burgers; in Gilbert, Ariz., a joint pulls all their ingredients from their own backyard.
In St. Petersburg, Florida, a lights-out spot with righteous ramen; in Lansing, a funky joint frying up everything from wings to pig skins to chicken gizzards; a New Orleans smokehouse sausage meat pies and spicy shrimp boudin.
An all-Boston smorgasbord; in Allston, two restaurants share one kitchen and cook up totally different menus; gravlax and chicken sausage; in South Boston, pierogi and an old-country fried pork favorite.
Guy Fieri heads to Miami to see what his buddy is doing with chicken and duck; a noodle shop in Portland, Ore., is churning out thousands of dumplings a week these days; in Spokane, Wash., chicken wings have never been so explosive!
A funky food truck serving loaded platters and Colombian arepas; an Asian joint tucked away in a grocery store dishing out barbecued pork and pork belly ramen; a smokehouse featuring killer wings and a hearty porchetta sandwich.
In Denver, beef empanadas and a veggie tarta specialty; in Bayport, Minn., brisket sandwiches and pulled pork; in Falmouth, Mass., Tex-Mex breakfast and a loaded chicken sandwich.
At Carmine's Chianti Cow in Port Jervis, N.Y., Chef Robert Irvine meets an owner whose identity crisis is threatening his restaurant.
Robert Irvine returns to Sunrise, Fla., to check on the unique challenge of Gigi's Music Cafe, a combined restaurant and music venue.
Scott Conant challenges the chefs to turn adult beverages into pastry perfection.
Five professional bakers transform iconic Girl Scout Cookies into dozens of cookie pops inspired by outer space.
Potatoes aren't just for french fries anymore, now they're for decorating; Valerie Bertinelli and Duff Goldman ask the eight remaining bakers to carve potato cutouts and create colorful potato-print cookies.
Trisha Yearwood visits Mackenzie Colt, owner of the famous Colts Chocolates, to get a tour of the factory; Boston cream pie; chocolate-covered cereal mix; cafe mocha; frozen chocolate mudslide.
Trisha Yearwood and her sister, Beth, create individual chocolate souffles, chocolate cherry icebox cake, double stuffed brownies and chocolate cherry martinis; the sisters battle in a chocolate carving contest.
Sharing delicious recipes for a saucy Valentine's Day meal; Jeff sears up steaks for Sunny's easy red wine peppercorn sauce and Geoffrey's Béarnaise sauce; hosts work together to make Katie Lee's spicy lobster pasta, a romantic Valentine's Day dish.
Ree Drummond is saying thanks with chocolate, appreciating people on her very own Chocolate Appreciation Day.
Ree Drummond shares her secrets of home cooking and celebrating.
Rachael Ray is fired up for a smokin' taco night with Mezcal Shrimp Tacos; Mezcal, fire-roasted tomatoes, paprika and chipotle in adobo bring smoky heat to counter a cool crema and juicy shrimp.
A freezer friendly menu designed around chocolate features Colleen's chocolate fudge, chocolate pound cake, chocolate chip cookie dough balls and chocolate hurricane cocktails.
Before the big game, Giada De Laurentiis and her family and friends spend the day on the beach playing tag football and having an oceanside picnic.
Professional tips for chocolate, starting with Chocolate Ganache Cake, complete with a chevron frosting tutorial; Chocolate Creme Brulee is taken to new dessert heights; tricks to tempering chocolate for Peanut Rocky Road Bark; Frozen Hot Chocolate.
Valentine's Day food, crafts and sweet surprises; hidden heart cake; food-inspired Valentines; snack mix brownies; sour cream swirl brownies; a box of chocolates cake; pasta pomodoro; Mamrie Hart's French kiss 75 cocktail.
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Michael takes reality television star Kendra Wilkinson on a whirlwind food and beer tour of Detroit to introduce her to one of the country's most resurgent cities; enjoys microbrews, Coney Island dogs, spicy Korean sliders and pulled pork enchiladas.
In Hell's Kitchen, New York City, a spicy burger that uses four different types of peppers; in Nashville, chicken fried steaks and beer belly tacos; in Ohio, the secret to non-messy ribs.
In Baltimore, a barbecue food truck dishing out pulled pork and ribs; in Islamorada, Fla., a seaside shack serving shrimp fritters; in Key Largo, Fla., a market and restaurant smokin' up a fantastic fish dip and savory seafood.
Visiting familiar Triple D faces and checking out their new places; pizza joint in Flagstaff; a seafood place in Fairhope; in Miami, a chef dials up the funk factor with his spin on Chinese specialties like dandan noodles.
In Miami, wild boar sausage and house-cured bacon; in Modesto, Calif., tacos and a sweet and savory waffle; in Stockton, Calif., an ex-NFL player slinging wings that score with the sauce.
A Palo Alto, Calif., joint serves spicy pork and knockout gnocchi; a bakery-restaurant in Wilmington, N.C., makes major meatloaf and fries up French toast with a fantastic twist; a Puerto Rican party spot in Oakland, Calif., mixes it up with mofongo.
In New York's Lower East Side, pickling, smoking, curing and fermenting, everything from the goat necks to chicken wings; in Eureka, Calif., Mediterranean favorites; in Miami, Fla., whole fried snapper and beer braised baby back ribs.
Guy visits Vancouver, British Columbia, to check in on an elevated eatery serving the ultimate in diner food; in Austin, Texas, a barbecue joint whose claim to fame is all in the wood; a Korean-inspired, French oven-baked pizza parlor in Minneapolis.
In Smyrna, Ga., a doctor-turned-chef fires up amazing Asian from righteous ramen to Korean wings.
Guy Fieri is jumping into some sweet and savory dishes in Burlington, Vt., Logan, Utah and Wheat Ridge, Colo.
In Miami, wild boar sausage and house-cured bacon; in Modesto, Calif., tacos and a sweet and savory waffle; in Stockton, Calif., an ex-NFL player slinging wings that score with the sauce.
A Palo Alto, Calif., joint serves spicy pork and knockout gnocchi; a bakery-restaurant in Wilmington, N.C., makes major meatloaf and fries up French toast with a fantastic twist; a Puerto Rican party spot in Oakland, Calif., mixes it up with mofongo.
In New York's Lower East Side, pickling, smoking, curing and fermenting, everything from the goat necks to chicken wings; in Eureka, Calif., Mediterranean favorites; in Miami, Fla., whole fried snapper and beer braised baby back ribs.
Guy visits Vancouver, British Columbia, to check in on an elevated eatery serving the ultimate in diner food; in Austin, Texas, a barbecue joint whose claim to fame is all in the wood; a Korean-inspired, French oven-baked pizza parlor in Minneapolis.
In Smyrna, Ga., a doctor-turned-chef fires up amazing Asian from righteous ramen to Korean wings.
Guy Fieri is jumping into some sweet and savory dishes in Burlington, Vt., Logan, Utah and Wheat Ridge, Colo.
In Baltimore, a barbecue food truck dishing out pulled pork and ribs; in Islamorada, Fla., a seaside shack serving shrimp fritters; in Key Largo, Fla., a market and restaurant smokin' up a fantastic fish dip and savory seafood.
Visiting familiar Triple D faces and checking out their new places; pizza joint in Flagstaff; a seafood place in Fairhope; in Miami, a chef dials up the funk factor with his spin on Chinese specialties like dandan noodles.
In Scotsdale, Ariz., an authentic beef specialty and a gas station dishing out brisket and handcrafted fuel; in Phoenix, an out-of-the-box burger joint.
Crab plates; a farm to table spot is cooking up bacon-wrapped meatloaf and Asian braised pork; a pizza joint serves up amazing pizza and savory risotto balls.
In Miami, Fla., smoky fried chicken and Buffalo-style pig wings; in In Orange County, Calif., drunken torta and green chicken chilaquiles; on Oahu, Hawaii, huli huli chicken.
NASCAR driver Clint Bowyer joins Guy in Charlotte, N.C.; dynamite burgers and a unique spin on shrimp; steak with fig preserves and smokin' hot chicken; chana masala tacos and buffalo cauliflower sliders.
In Compton, Calif., ribs and collard greens; in Denver, pie with beer-braised brisket; in Philadelphia, pork belly sandwiches.
Hand-pulling noodles; beef rolls; barbecued fish tacos.
Po' boy with avocado and fresh crab mayo; holiday roast stuffed with chorizo.
Venezuelan sandwich with shredded beef, black beans and cheese, or chicken salad; thin fettuccini with homemade vodka sauce.
Guy checks out three local namesake favorites.
Guy discovers local favorites in Tennessee, Virginia, and Nebraska.
Local country favorites.
Sauerbraten from a German restaurant in Arizona; lamb shanks in California; classics in Texas.
Sweet orange rolls and peppered bacon; root vegetable beef stew; creamy cheddar grits.
A stacked sandwich known as the Bodacious Burger features tiers of quick and easy macaroni and three cheeses, onion strings and terrific toppings; over-the-top monster meatballs; a slice of pizza made with foolproof pizza dough; mile-high mud pie.
Giada makes a hearty menu of small bites that are easy to eat in front of the TV; the casual-but-delicious menu includes tamari spiced nuts, sweet and crunchy jicama slaw, sausage hoagies and chocolate almond butter sandwich cookies.
Giada De Laurentiis hosts a mini film festival where the guests are asked to create their own two minute cell phone movies on any topic they'd like; cacio pepe popcorn; finger sandwiches three ways; blueberry focaccia; spiked ice cream floats.
Giada's casual weekend brunch with friends includes sweet and spicy bacon bites, a Dutch Daddy and chocolate cheesecake stuffed French toast, and spiked chocolate and coffee milkshakes.
Giada hosts a party for friends that features her favorite ingredient, chocolate; spicy coq au vin chocolate, eat-your-heart-out pizza, dark chocolate macaron cake and hazelnut coffee martinis are on the menu.
Giada De Laurentiis brings out the comfy outdoor seating, cozy blankets and a DIY outdoor theater for a movie night under the stars.
Jade loves chocolate just as much as her mother, so Giada is hosting a chocolate-themed Valentine's Day party for her and her friends.
Veggie-packed pasta primavera; bacon cheeseburgers; french fries.
Airbrushed makeup made easy!
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LifeLock now with the power of Norton. Learn how LifeLock + Norton can help protect your identity in case of ID theft & defend your devices from viruses, malware, online threats plus what you should know about the dark web.
The AirFryer 360's super-heated air fries food with little to no oil needed, and the nonstick coating makes cleanup a breeze.
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Plexaderm starts working instantly to reduce the look of fine-lines, deep wrinkles, crow's feet, and under-eye puffiness. You'll be amazed at the transformation you see in just a few short minutes after applying this miracle age-defying cream.
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Four competitors learn they will be treated to high-end, top-dollar ingredients and will be cooking for new judge Martha Stewart; an unusual chocolate treat and a special cake up the wow factor in the dessert round.
Robert Irvine is in Nutter Fort, W.Va., at Mike Audia's Restaurant-Catering, an Italian-American-barbecue-family restaurant that has a confused identity and is in for one of the biggest transformations ever.
Chef Robert Irvine receives an urgent plea for help from Yianni, the son of the owner of Broad Street Bistro in North Versailles, Pa.
Robert Irvine returns to Sunrise, Fla., to check on the unique challenge of Gigi's Music Cafe, a combined restaurant and music venue.
Robert Irvine tries to save a piece of history in Garrettsville, Ohio, by rescuing a restaurant in a 200-year-old mill.
Chef Robert Irvine receives an urgent plea for help from Yianni, the son of the owner of Broad Street Bistro in North Versailles, Pa.
Robert Irvine returns to Sunrise, Fla., to check on the unique challenge of Gigi's Music Cafe, a combined restaurant and music venue.
Robert Irvine tries to save a piece of history in Garrettsville, Ohio, by rescuing a restaurant in a 200-year-old mill.
Robert Irvine is in Nutter Fort, W.V., at Mike Audia's Restaurant-Catering, an Italian-American-barbecue-family restaurant that has a confused identity and is in for one of the biggest transformations ever.
Battling co-owners wreak havoc at the Country Cow Restaurant and Bar in Campton, N.H.
Robert Irvine steps back in time at a struggling retro joint in Escondido, Calif., called Rosie's Cafe; the owner of the ugly, disorganized restaurant is a young woman who has the passion but lacks experience.
Chef Robert Irvine tries to save Edgar's Restaurant, but fixing a restaurant in only two days is impossible; when Glenn, the restaurant's owner, is less than honest with Robert it creates a whole new set of problems.
Casey Webb cracks into crab legs fit for a king at Slippery Salmon Bar and Grill in Anchorage; reindeer meatloaf at Denali BrewPub; the mountainous, double-decker Seward's Folly caribou burger challenge at West Rib Pub and Grill.
Casey Webb's tasty travels bring him to Manchester, New Hampshire for an epic portion of barbecue that's served on a shovel at KC's Rib Shack; the deluxe cheeseburger mac; a ghost pepper-infused inferno burger challenge.
A triple-layer burger; Cuban-inspired ice cream flavored with cream cheese; guava and cookies; Casey Webb is joined by two teammates to go up against a monster 30-inch pizza challenge.
A sopapilla stuffed with carne asada; game-changing ice cream flavored with the local delicacy, green chiles; Casey Webb ends up in a challenge with three hubcap-sized pancakes weighing in at four pounds total.
Casey Webb's eating expedition brings him to Tucson, Arizona, where he faces off with a cheese and chile tamale pie with pulled pork, avocado hollandaise and more; a bacon-wrapped hot dog taco; the rib-diculous challenge of two full racks of ribs.
Casey Webb starts with a decadent brioche doughnut that's topped with brunch all-stars and then heads for the sea to dig oysters for a fresh feast; Finally, he faces three 24-ounce milkshakes at a creamery that has been dishing treats since 1928.
Casey Webb heads to Ocean City, Maryland to dive into a massive jumbo lump crab cake sandwich, make some of the area's iconic salt water taffy candies and fight to stay afloat in the Titanic Sundae Challenge.
Casey Webb's massive meals include a bacon-wrapped hot dog with a crazy combination of toppings and a foot long chicken burrito blanketed in ghost pepper sauce; a slow-roasted pork shank served with potato salad and sauerkraut.
Plates are piled high with pasta, starting with Geoffrey's cacio e pepe and Jeff's spinach, walnut and golden raisin pesto pasta; Sunny helps comic Kevin Fredericks prepare Grandma mac and cheese; chef Christian Petroni serves spaghetti with clams.
Secrets to making favorite restaurant food at home; Geoffrey Zakarian's tips for a delicious shrimp scampi; The Kitchen Helpline; Deuki Hong and the Dos Toros Brothers share their recipes for slow cooker Korean short ribs and steak quesadillas.
Katie Lee's decadent chocolate-covered strawberry tart; Brownie 101; brownie bombe; Valerie Gordon's pot de creme; surprising chocolate pairings; the Kitchen Helpline.
Spicy sausage dogs for the family; throwing juicy patties and pineapple on the grill for Hawaiian burgers; keeping it low carb and luscious with grilled pork tenderloin with baby bok choy; grilling fruit for a fabulous grilled nectarine salad.
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The AirFryer 360's super-heated air fries food with little to no oil needed, and the nonstick coating makes cleanup a breeze.
Shark IQ Robot vacuum delivers 50% better coverage by cleaning row by row, room by room, without repeating areas. Plus home mapping lets you select which rooms to clean-or when to clean them-through the app. PLUS upgrade to self-empty base now!
Master Chef Daniel Green reveals the secrets to his best recipes with Gotham Steel, and how to prepare amazing dishes in just minutes!
Hear from Dr. Adams and real patients going through the transformative Smile Healthy® process, and how they have restored their smile with the help of dental implants.
Chef Robert Irvine receives an urgent plea for help from Yianni, the son of the owner of Broad Street Bistro in North Versailles, Pa.
The contestants must make a regional feast without meat; the chefs have to make an all-American burger and fries without any of the classic ingredients; the final round features jelly beans as a surprise ingredient.
Four comfort food experts compete; chefs must make their signature dish while incorporating a list of mandatory ingredients; preparing an elevated comfort classic using a mystery canned ingredient; making a regional comfort dish on a tight budget.
Guy Fieri brings in chefs representing cuisines from all around the world to team up and fuse their cultures' flavors together in delicious, cohesive and win-worthy dishes.
Three previous winners have to outlast each other over three rounds of ice-cold, brand-new games to create lunch, dinner and an international favorite; ultimately, only one chef will go on a Flavortown shopping spree worth up to $20,000.
Four comfort food experts compete; chefs must make their signature dish while incorporating a list of mandatory ingredients; preparing an elevated comfort classic using a mystery canned ingredient; making a regional comfort dish on a tight budget.
Guy Fieri brings in chefs representing cuisines from all around the world to team up and fuse their cultures' flavors together in delicious, cohesive and win-worthy dishes.
Three previous winners have to outlast each other over three rounds of ice-cold, brand-new games to create lunch, dinner and an international favorite; ultimately, only one chef will go on a Flavortown shopping spree worth up to $20,000.
The contestants must make a regional feast without meat; the chefs have to make an all-American burger and fries without any of the classic ingredients; the final round features jelly beans as a surprise ingredient.
Four chefs must make their best dish using only ingredients from the even-numbered aisles; the chefs must make an international dish featuring items from the store's sample tables; an express lane dinner party plate.
Josh Elkin, Kelsey Nixon, Dan Pashman and Jazz Smollett compete; the chefs must fit all the ingredients for their signature dish into tiny grocery bags; the chefs bowl for their ingredients; lasagna without traditional lasagna ingredients.
Chefs pair up and compete against the other teams; the teams must serve up a fried feast using only ingredients that begin with the letter F; the duos must create a fine dining dinner on a bare-bones budget.
The chefs must make an elevated sandwich using only ingredients that are under $4; making a childhood favorite on an unfavorable budget.
The four chefs are only allowed to shop in the middle aisles to make a vegetarian fest; surf and turf, on a budget; colorful dishes.
The chefs make dishes using only ingredients that begin with the letter M; making a grilled salad with only six pounds of ingredients; making a signature burger with an ingredient from every aisle.
Cowboys and cowgirls lunch with pulled pork.
Ree Drummond shares awesome football food her college rival daughters inspired; she aims for a Texas touchdown with Lone Star Fries -- a dream-team mash-up of nachos and double-fried potatoes with Texas baked bean dip.
Nancy creates a Cuban-inspired menu in honor of her son-in-law with arroz con pollo, sweet and spicy baked plantain chips, a Cuban salad, cheese flan, and spicy mojitos.
Nancy Fuller's farmhouse is turning 250; sparkling stone fence cocktail; beans and greens bruschetta with broiled goat cheese; bacon-wrapped pork roast with potatoes and onions; warm kohlrabi salad; orange ombre birthday cake with chocolate frosting.
Nancy cooks up a decadent lunch to celebrate her auction finds; poached salmon salad; herbed rice pilaf; asparagus with hollandaise; sweet pea mimosa; strawberry buckle.
Nancy invites friends to begin a community quilt and she serves classic rosemary lamb chops, twice baked potatoes, sauteed garlic broccoli rabe and black and white dipped homemade shortbread.
Salt and pepper biscuits with bacon butter; grilled shrimp and corn salad with herb lime dressing; crawfish pie; caramel and cashew pull-apart bread with coffee ice cream; a Pimm's cup cocktail.
Nancy hosts a Dance Marathon in the barn where she serves up an eggplant and sausage pasta salad, green beans with bacon, clementine pound cake and pink lemonade.
Tangy tomato brisket; onion strings; blanched broccoli and cheese; chocolate chip cookie ice cream sandwiches.
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Grill all your favorites to juicy, char-grilled perfection indoors, without the smoke! In just minutes, grill frozen meats to quickly defrost and cook them at the same time. 75% less fat than traditional frying methods-enjoy guilt-free fried food.
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In the first round, the chefs receive both yummy and yucky ingredients for appetizers; the chefs aim for a perfect salmon dish in the entree round; an iconic cake is the featured ingredient in the dessert round.
The $40,000 title fight finale; the three undefeated champs must make appetizers with camel meat and a strange sauce; an especially difficult entree round.
Four chefs face a three-round culinary battle where pasta is found on every plate.
The chefs are excited to face smoked-food challenges requiring them to make delicious modern dishes with the ancient cooking method.
The fiercest Chopped champions are back to defend their titles in a whirlwind, no-holds-barred battle.
Four chefs face a three-round culinary battle where pasta is found on every plate.
The chefs are excited to face smoked-food challenges requiring them to make delicious modern dishes with the ancient cooking method.
The fiercest Chopped champions are back to defend their titles in a whirlwind, no-holds-barred battle.
The $40,000 title fight finale; the three undefeated champs must make appetizers with camel meat and a strange sauce; an especially difficult entree round.
The returning winners struggle to keep track of all four ingredients for the first round, which include cold soup and a stuffed lobster; a giant piece of meat and some tasty little dried fruits make up the entree's ingredients.
Four more returning contestants battle for the chance to compete against Bobby Flay; the contestants must use seafood that needs tenderizing and a canned product for the appetizer; a king of the sea and an icebox cake await them for the entree.
Twelve returning champions try their hands at making Scandinavian fish and a sugary cereal as they attempt to get to the $40,000 grand finale in the first part of the tournament with Bobby Flay.
Late night food and a classic three-ingredient sandwich in the first round; a deep-fried snack in the entree round; diner staples in the dessert basket.
Whiskey and wings appear in every basket; a fun starch for the appetizer round; hot sauce for round two; wings for dessert.
A peculiar hot dog pasta shows up in the appetizer; chefs face s'mores French fries and a difficult-to-prepare protein that is new to them; dumplings and some fancy fruit for dessert; Tiffany Derry, Alex Guarnaschelli and Jennette McCurdy judge.
Muffins; chicken spaghetti; apple, pecan and blue cheese salad; frozen pops.
Ree Drummond dishes up great ideas for quick and easy game day dishes; five-cheese Pepperoni Pizza Queso; caramel and chocolate cookies; Sheet Pan Sausage and Pepper Hoagies; Garlic-Ranch Party Mix.
Molly Yeh and her husband, Nick, host a hockey party for their sports-loving friends.
Trisha Yearwood invites the Nashville Predators over to eat; loaded curly fry nachos; Philly cheesesteak pull-apart bread; slow-cooker corn dip; peanut-butter-and-jelly cookie bars; cherry citrus smash.
Trisha and her friend, Glenda, look back at Trisha's best game day recipes that have scored the biggest points with party guests over the years; Nashville hot chicken meatball sliders, Philly cheesesteak pull-apart bread and a giant hoagie.
Trisha Yearwood's good friend Mandy has finally moved to Nashville, Tenn.
Trisha and her sister Beth cook some their favorite foods from childhood including Gwen's potato beef casserole, collard greens and iced Italian cream cake.
Turkey meatloaf sandwich; Gwen's coleslaw; Mari's oatmeal cookies; pineapple sweet tea.
Chicken fried steak sliders piled on warm buttermilk biscuits and served with buttermilk gravy; perfect fried potatoes; cherry pie cookie bars.
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An all burger edition; the chefs must create an international burger using only eight items; the chefs plate a classic American burger featuring a weird ingredient; the two finalists must shop quickly as the market closes early.
Five professional bakers transform iconic Girl Scout Cookies into dozens of cookie pops inspired by outer space.
The chefs get a sweet and salty theme and are tasked with perfectly harmonizing the quintessential flavor pairing on their plates; the competitors must combine a Moroccan pie and a sugary take on bacon.
Scott Conant challenges the chefs to turn adult beverages into pastry perfection.
Potatoes aren't just for french fries anymore, now they're for decorating; Valerie Bertinelli and Duff Goldman ask the eight remaining bakers to carve potato cutouts and create colorful potato-print cookies.
The chefs get a sweet and salty theme and are tasked with perfectly harmonizing the quintessential flavor pairing on their plates; the competitors must combine a Moroccan pie and a sugary take on bacon.
Scott Conant challenges the chefs to turn adult beverages into pastry perfection.
Potatoes aren't just for french fries anymore, now they're for decorating; Valerie Bertinelli and Duff Goldman ask the eight remaining bakers to carve potato cutouts and create colorful potato-print cookies.
Five professional bakers transform iconic Girl Scout Cookies into dozens of cookie pops inspired by outer space.
Guy Fieri goes coast to coast trying everything from pies, to pudding and rolls to frozen dishes to find the country's most dynamite desserts.
Guy is seeking out the ultimate pizza party all over the nation; classic Italian in Anaheim, Calif.; elk sausage in Idaho; Kansas City, Mo. curry; Mediterranean in Arizona; a monster pie in Denver; funky chicken in Jackson, Wyo.
A double-wide bus cranking out supersized hot dogs in West Virginia; ping pong mixes with pizza in D.C.; a fish extravaganza with all kinds of aloha spirit in Hawaii.
R&R Taqueria serves up tacos out of a gas station; Clarkston Union, a church turned brewpub serving lobster mac 'n cheese; the silver bullet food truck on the Fisherman's Wharf; The Duce, a boxing gym that serves comfort food.
A celebration of all-things mom; serving up Italian, Greek, Polish and Lebanese, all filled with a mother's homemade touch.
Guy Fieri visits spots that are keeping things all in the family, from husband-wife duos to multiple generations to decades-old local landmarks.
Chicken nachos two-ways; chocolate chuck cookies; a winning spread of bloody Mary chili and three-ingredient brownies.
Ree Drummond's quarterback teens have a big game coming up, and she's getting ahead by making their favorite food for a post-game dinner.
A big game day buffet that's a surefire touchdown at any party; Geoffrey and Sunny build an 8-foot French bread pizza with two sections: Italian meat and cheese and Sunny's easy chili cheese; Jeff makes football spinach artichoke empanadas.
Putting new twists on classic game day recipes, starting with Katie Lee's Buffalo Chicken Calzone and Sunny Anderson's Jalapeno Popper Dip.
BBQ pork slow-cooker chili; two new ideas for wrapped appetizers -- a cubano in a blanket and a meatball parm in a blanket; molasses gochujang chicken wings; meaty cheesy slider casserole; best tips for the ultimate game day dips.
Ree Drummond is all about speedy seafood, and she starts by whipping up snappy Coconut Shrimp and Mango Dipping Sauce; shrimp, lobster and calamari star in Mixed Seafood Pasta, and Greek Grilled Salmon with Veggies includes a handy shortcut.
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The AirFryer 360's super-heated air fries food with little to no oil needed, and the nonstick coating makes cleanup a breeze.
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Sick and tired of aches and pains? Muscle and joint pain a struggle? Get real relief from nagging joint and muscles pain quickly with Hempvana Gold Pain Relief Cream. Hempvana Gold has 100% more cannabis and is available in all 50 states.
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Shark IQ Robot vacuum delivers 50% better coverage by cleaning row by row, room by room, without repeating areas. Plus home mapping lets you select which rooms to clean-or when to clean them-through the app. PLUS upgrade to self-empty base now!
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The recruits enter boot camp and see it transformed for a Chinese New Year celebration; they play a game where fortune cookie clues lead them to ingredients, and they learn to make fried rice.
It's a battle of Southern chefs as Houston's Roshni Gurnani faces off against New Orleans' Carl Schaubhut; coaching them to victory against Bobby Flay are ``Worst Cooks in America'' host Anne Burrell and ``Chopped'' judge Marcus Samuelsson.
The Kitchen's Sunny Anderson and Chef Giada De Laurentiis team up again to bring the heat into Bobby Flay's kitchen. The dynamic duo has recruited Indian expert Chef Paddy Rawal and Caribbean specialist Chef Trey Lamont to set Bobby's kitchen ablaze.
It's game day, and the teams of recruits face off as they make game day dishes in order to move down the field to the end zone.
The recruits enter the world of culinary sophistication, starting with a game where they have to taste and identify different crepe fillings.
It's a battle of Southern chefs as Houston's Roshni Gurnani faces off against New Orleans' Carl Schaubhut; coaching them to victory against Bobby Flay are ``Worst Cooks in America'' host Anne Burrell and ``Chopped'' judge Marcus Samuelsson.
The Kitchen's Sunny Anderson and Chef Giada De Laurentiis team up again to bring the heat into Bobby Flay's kitchen. The dynamic duo has recruited Indian expert Chef Paddy Rawal and Caribbean specialist Chef Trey Lamont to set Bobby's kitchen ablaze.
It's game day, and the teams of recruits face off as they make game day dishes in order to move down the field to the end zone.
The recruits enter the world of culinary sophistication, starting with a game where they have to taste and identify different crepe fillings.
The recruits enter boot camp and see it transformed for a Chinese New Year celebration; they play a game where fortune cookie clues lead them to ingredients, and they learn to make fried rice.
Four sports-loving chefs gear up for some tailgating, Flavortown-style.
Challenge celebrates the 85th anniversary of one of the world's most-popular board games, Monopoly; Ian Ziering challenges four skilled cake artists to create iconic anniversary cakes that have it all, from treasured game pieces to Park Place.
Guy Fieri goes coast to coast trying everything from pies, to pudding and rolls to frozen dishes to find the country's most dynamite desserts.
Guy Fieri travels the nation for a real-deal taste of home and comfort classics cooked up just like they're out of mom's kitchen.
Guy Fieri piles plates with all kinds of pork, including barbecue, chops, sausage, sandwiches, Mexican favorites, and other savory specialties.
The recruits enter the world of culinary sophistication, starting with a game where they have to taste and identify different crepe fillings; Anne Burrell and Alton Brown show them how to make their own crepes; the recruits create a duck dish.
Guy Fieri is hosting a big event on Super Bowl weekend! No one loves the big game more than Guy, and he especially loves the food he gets to make and enjoy with family and friends while they watch.
Before the big game, Giada De Laurentiis and her family and friends spend the day on the beach playing tag football and having an oceanside picnic.
Kardea is having her football-loving family over to watch the big game, and to eat; Kardea makes fried chicken wings with a variety of dipping sauces, Southern deviled eggs, chips 'n' crab dip and red velvet cupcakes.
Valerie is joined by actor Angela Kinsey, her husband, Josh Snyder and food writers Jo Stougaard and Jenn Harris.
Molly Yeh and her husband, Nick, host a hockey party for their sports-loving friends.
Ree Drummond shares awesome football food her college rival daughters inspired; she aims for a Texas touchdown with Lone Star Fries -- a dream-team mash-up of nachos and double-fried potatoes with Texas baked bean dip.
Ree Drummond is hoping to score big with dinner for the boys after quarterback training.
A stacked sandwich known as the Bodacious Burger features tiers of quick and easy macaroni and three cheeses, onion strings and terrific toppings; over-the-top monster meatballs; a slice of pizza made with foolproof pizza dough; mile-high mud pie.
Chicken nachos two-ways; chocolate chuck cookies; a winning spread of bloody Mary chili and three-ingredient brownies.
Valerie kicks off football season with a touchdown-worthy feast for family and friends; white chicken chili with a toppings bar; a football cheese ball with herbed crackers; a simple green salad with champagne vinaigrette; crunchy toffee buckeyes.
Guy Fieri has an all-star lineup of chefs cooking game day grub in his ranch kitchen.
Bobby and his daughter, Sophie, video chat about football season; Bobby prepares an apple crisp french toast casserole, frittata sandwich, a berries Romanoff parfait and a figgy bourbon fizz.
Chili tortilla chips; slow roasted filet of beef with basil parmesan mayonnaise; roasted balsamic Brussels sprouts; truffled mashed potatoes.
Master Chef Daniel Green reveals the secrets to his best recipes with Gotham Steel, and how to prepare amazing dishes in just minutes!
Grill all your favorites to juicy, char-grilled perfection indoors, without the smoke! In just minutes, grill frozen meats to quickly defrost and cook them at the same time. 75% less fat than traditional frying methods-enjoy guilt-free fried food.
The AirFryer 360's super-heated air fries food with little to no oil needed, and the nonstick coating makes cleanup a breeze.
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Grill all your favorites to juicy, char-grilled perfection indoors, without the smoke! In just minutes, grill frozen meats to quickly defrost and cook them at the same time. 75% less fat than traditional frying methods-enjoy guilt-free fried food.
In Lansing, shawarma and grape leaves; a Vietnamese barbecue spot serves spring rolls and smokes brisket banh mi; in San Antonio, an authentic Mexican bakery goes old school with their sandwich sourdough and tequila croissants.
Guy Fieri digs into Southern comfort food in Atlanta; he visits a food truck with Brazilian flavors in Austin, Texas; he visits a joint with ``legit'' barbecue in Richland, Wash.
In Chicago, a saucy spot mashes up Latin and Asian with a unique paella and posole; a comfort food joint in Seattle fires things up with Nashville hot chicken; a place in Kona, Hawaii, mixes island and mainland with guava ribs and tropical pizza.
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.
Guy Fieri starts in Kansas City, Mo., at an award-winning BBQ joint serving up pork belly burnt ends; a taqueria in Dallas brings real deal Mex-Tex; a sub shop is winning over Washington, D.C., with their huge hoagies and homemade everything.
Guy Fieri's diving into all kinds of 'cue on this trip; in Ottawa, Canada, a funky chicken joint cranking the rotisserie; in Burlington, Vt., a place smokin' their wings; Texas-style spot in Richmond, Va.
In Vancouver, a pie shop bakes up both sweet and savory sensations; in Chico, Calif., a morning hot spot pumps up French toast; a made-from-scratch spot in Richland, Wash., makes gangster gravlax and a burger topped with a twist.
Guy Fieri dives into mega meat and a little bit of sweet in Atlanta, Austin, Texas, and Richland, Wash.
In Chicago, a saucy spot mashes up Latin and Asian with a unique paella and posole; a comfort food joint in Seattle fires things up with Nashville hot chicken; a place in Kona, Hawaii, mixes island and mainland with guava ribs and tropical pizza.
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.
Guy Fieri starts in Kansas City, Mo., at an award-winning BBQ joint serving up pork belly burnt ends; a taqueria in Dallas brings real deal Mex-Tex; a sub shop is winning over Washington, D.C., with their huge hoagies and homemade everything.
Guy Fieri's diving into all kinds of 'cue on this trip; in Ottawa, Canada, a funky chicken joint cranking the rotisserie; in Burlington, Vt., a place smokin' their wings; Texas-style spot in Richmond, Va.
In Vancouver, a pie shop bakes up both sweet and savory sensations; in Chico, Calif., a morning hot spot pumps up French toast; a made-from-scratch spot in Richland, Wash., makes gangster gravlax and a burger topped with a twist.
Guy Fieri dives into mega meat and a little bit of sweet in Atlanta, Austin, Texas, and Richland, Wash.
In Lansing, shawarma and grape leaves; a Vietnamese barbecue spot serves spring rolls and smokes brisket banh mi; in San Antonio, an authentic Mexican bakery goes old school with their sandwich sourdough and tequila croissants.
Guy Fieri digs into Southern comfort food in Atlanta; he visits a food truck with Brazilian flavors in Austin, Texas; he visits a joint with ``legit'' barbecue in Richland, Wash.
Seafood for breakfast, lunch and dinner in Portland, Ore.; in Jackson, Wyo., Guy taste-tests new pizzas for an ever-expanding menu; in Minneapolis, a lobster-loving chef takes his passion for the crustacean to a whole other level.
Guy Fieri kicks it old school in Seattle as he pops into one of his favorite places from the first season to see what's new for breakfast and lunch; in Minneapolis, Cuban cuisine has taken off since the show came to visit.
In Minneapolis, Minn., steak and braised beef sandwiches; in Atlanta, a fish specialty and pastrami hash; in Plymouth, Mass., cheesesteak pretzels and a twist on traditional shepherd's pie.
In Bakersfield, Calif., meaty Texas chili and decadent pumpkin pancakes and across town, a peanut butter burger alongside Bacon Love ice cream; in Phoenix, a gourmet taco spot mixing up a mean mole.
Chef Robert Irvine comes to the rescue of Foxfire Grill in Alexandria, Va., where the owners, Terri and Jackie, simply can't figure out why they aren't making money.
Robert Irvine returns to De Rican Chef in Virginia Beach, Va., where three years ago he found a family in crisis following a tragic death.
Robert is tasked with fixing the Zest Bistro, located inside the Lemon Tree Grocer in Downers Grove, Ill.
Mama E's Wings & Waffles restaurant in Oklahoma City, was a thriving business, but a failed attempt at opening a second location puts a strain on the owners' finances, and their marriage.
The nine young bakers create llama cupcakes in a chosen flavor; hosts and judges Valerie Bertinelli and Duff Goldman also welcome a special guest.
Trisha Yearwood invites the Nashville Predators over to eat; loaded curly fry nachos; Philly cheesesteak pull-apart bread; slow-cooker corn dip; peanut-butter-and-jelly cookie bars; cherry citrus smash.
Trisha and her friend, Glenda, look back at Trisha's best game day recipes that have scored the biggest points with party guests over the years; Nashville hot chicken meatball sliders, Philly cheesesteak pull-apart bread and a giant hoagie.
A big game day buffet that's a surefire touchdown at any party; Geoffrey and Sunny build an 8-foot French bread pizza with two sections: Italian meat and cheese and Sunny's easy chili cheese; Jeff makes football spinach artichoke empanadas.
Ree Drummond dishes up great ideas for quick and easy game day dishes; five-cheese Pepperoni Pizza Queso; caramel and chocolate cookies; Sheet Pan Sausage and Pepper Hoagies; Garlic-Ranch Party Mix.
Ree Drummond's quarterback teens have a big game coming up, and she's getting ahead by making their favorite food for a post-game dinner.
For fans of Indian takeout or home cooks looking for a recipe, Rachael's beef pepper fry with Indian-style pepper steak will become a favorite; the secret to its Indian-style flavor is a mixture of warm, earthy spices with bright vegetables.
Trisha Yearwood's good friend Mandy has finally moved to Nashville, Tenn.
Giada makes a hearty menu of small bites that are easy to eat in front of the TV; the casual-but-delicious menu includes tamari spiced nuts, sweet and crunchy jicama slaw, sausage hoagies and chocolate almond butter sandwich cookies.
Ina Garten shares her advice for grilling and barbecuing like a pro; to start, hot coals work their magic on her Tuscan Grilled Cornish Hens, and she amps up the flavor on Foolproof Ribs with Barbecue Sauce.
BBQ pork slow-cooker chili; two new ideas for wrapped appetizers -- a cubano in a blanket and a meatball parm in a blanket; molasses gochujang chicken wings; meaty cheesy slider casserole; best tips for the ultimate game day dips.
Join Cindy Crawford and Ellen Pompeo as they discuss their busy lives and the breakthrough skin care discovery that keeps them looking their best. Take a trip to the stunning French countryside to see a rare French melon that defies aging.
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In Cleveland, classic sweets are combined to make a dessert burger; in Brooklyn, an old school Jewish deli blended with traditional Canadian-style dirty fries; in Nashville, creamy mac and cheese and pulled pork.
A Manhattan spot that combines a bottomless beer selection with high-octane hot dogs; in Ohio, a smoked meatloaf containing chorizo; burgers in Nashville.
In Chico, Calif., a Hawaiian-Asian fusion spot serves up righteous ramen; in Vancouver, British Columbia, a funky joint puts their spin on lamb and pork belly; in Richland, Wash., a bakery-gone-savory fires up duck banh mi and sweet potato lasagna.
Guy Fieri cruises the States to check out some Far-East flavors; in Seattle, a funky chicken spot puts an Asian spin on poultry; a family-run gem dishes out righteous Thai specialties on the big island of Hawaii.
Visiting familiar Triple D faces and checking out their new places; pizza joint in Flagstaff; a seafood place in Fairhope; in Miami, a chef dials up the funk factor with his spin on Chinese specialties like dandan noodles.
Sandwiches and serious spice; in Longmont, a spot with a pork burger and cauliflower; in Columbus, a Chicago-style joint with Italian beef and gyros; Aarti Sequeira and Jet Tila join Guy in LA, where a chef dishes out fiery Thai specialties.
In Smyrna, Ga., a doctor-turned-chef fires up amazing Asian from righteous ramen to Korean wings.
A Southwest-Middle Eastern quick stop slingin' the shawarma and salmon souvlaki in Santa Fe; a funky joint serving up outrageous Scandinavian specialties in Kansas City; in El Paso, a tortilla factory turning out top-notch tamales and tostadas.
Guy gets a helping of comfort food; in Pleasantville, N.J., a local landmark dishes up down-home cooking; in Baltimore, a joint gets decadent with coconut-cream French toast; in Colorado Springs, Colo., a barbecue spot serves up meatloaf.
Guy Fieri's diving into all kinds of 'cue on this trip; in Ottawa, Canada, a funky chicken joint cranking the rotisserie; in Burlington, Vt., a place smokin' their wings; Texas-style spot in Richmond, Va.
Visiting familiar Triple D faces and checking out their new places; pizza joint in Flagstaff; a seafood place in Fairhope; in Miami, a chef dials up the funk factor with his spin on Chinese specialties like dandan noodles.
Sandwiches and serious spice; in Longmont, a spot with a pork burger and cauliflower; in Columbus, a Chicago-style joint with Italian beef and gyros; Aarti Sequeira and Jet Tila join Guy in LA, where a chef dishes out fiery Thai specialties.
In Smyrna, Ga., a doctor-turned-chef fires up amazing Asian from righteous ramen to Korean wings.
A Southwest-Middle Eastern quick stop slingin' the shawarma and salmon souvlaki in Santa Fe; a funky joint serving up outrageous Scandinavian specialties in Kansas City; in El Paso, a tortilla factory turning out top-notch tamales and tostadas.
Guy gets a helping of comfort food; in Pleasantville, N.J., a local landmark dishes up down-home cooking; in Baltimore, a joint gets decadent with coconut-cream French toast; in Colorado Springs, Colo., a barbecue spot serves up meatloaf.
Guy Fieri's diving into all kinds of 'cue on this trip; in Ottawa, Canada, a funky chicken joint cranking the rotisserie; in Burlington, Vt., a place smokin' their wings; Texas-style spot in Richmond, Va.
In Chico, Calif., a Hawaiian-Asian fusion spot serves up righteous ramen; in Vancouver, British Columbia, a funky joint puts their spin on lamb and pork belly; in Richland, Wash., a bakery-gone-savory fires up duck banh mi and sweet potato lasagna.
Guy Fieri cruises the States to check out some Far-East flavors; in Seattle, a funky chicken spot puts an Asian spin on poultry; a family-run gem dishes out righteous Thai specialties on the big island of Hawaii.
Chicken and waffles; double chili cheeseburgers; steak sandwiches with jalapeno pesto; smoked pork chops with applesauce.
Guy Fieri visits a place in Louisville, Ky., that serves lamb grits and fried bologna; a burger joint cooks up a pork belly Cuban and killer veggie burger; a diner-restaurant with donut sliders and chicken and waffles with a kick in Portland, Ore.
Crab plates; a farm to table spot is cooking up bacon-wrapped meatloaf and Asian braised pork; a pizza joint serves up amazing pizza and savory risotto balls.
In Miami, Fla., smoky fried chicken and Buffalo-style pig wings; in In Orange County, Calif., drunken torta and green chicken chilaquiles; on Oahu, Hawaii, huli huli chicken.
A New England spin on corned beef and cabbage; a fresh take on stroganoff; Ethiopian specialties; an over-the-top hot dog spot.
In Fort Collins, Colo., gangster green chili and mile-high burgers; in Falmouth, Mass., perfect pickle chips and a savory scone sandwich; and just outside of Falmouth, local soft shell crab and hearty kale soup.
Venezuelan sandwich with shredded beef, black beans and cheese, or chicken salad; thin fettuccini with homemade vodka sauce.
Guy finds a neighborhood place smoking fresh pork; a restaurant turning pizza into sandwiches; a family place serving chicken paprikash.
Hand-pulling noodles; beef rolls; barbecued fish tacos.
Po' boy with avocado and fresh crab mayo; holiday roast stuffed with chorizo.
Smoked tasso and Southwest Louisiana boudin sausage; Napoletana pizza place in Texas.
Smoked pork; deep-fried barbecued chicken.
Ree Drummond cuts down on the cleanup with four one-pot recipes; the non-stick skillet is perfect for breakfast hash with fried eggs; a multi-pasta pot is all that is needed for loaded veggie pasta.
Veggie-packed pasta primavera; bacon cheeseburgers; french fries.
Giada De Laurentiis invites friends into her kitchen to create their own pasta shapes from scratch; her guests feast on a menu of Malloreddus with shrimp and arugula, pappardelle with sausage ragu and grilled endive with citrus and pancetta.
Giada De Laurentiis hosts the ultimate football party, offering up ideas on everything from seating, snacks and drinks; the menu includes blue cheese and bacon truffles, walnut kicker cookies, and margarita chicken wings.
Giada De Laurentiis invites friends over for a Friday night pizza and pasta party; cheesy lemon pizza and sausage and eggplant fusilli; grilled radicchio with ricotta salata; a build-your-own-pizza bar in the kitchen.
Instead of going to a bar to watch the big football game, Giada De Laurentiis invites everyone over to her place for her version of a bar hop.
Giada De Laurentiis celebrates her recent travels to Italy with a dinner party featuring the flavors of Tuscany; grilled chicken involtini; buttery herb potatoes; mushroom and grape crostini; spiked Arnold Palmers.
Giada De Laurentiis gets in the game day spirit and keeps folks entertained before kickoff by hosting a pre-game burger bash.
Five-ingredient meals; chicken fennel bake; Spanish baked salmon; teriyaki pork; spaghetti carbonara; eggs in tomatoes; a dreamy veggie tortellini soup.
Join Cindy Crawford and Ellen Pompeo as they discuss their busy lives and the breakthrough skin care discovery that keeps them looking their best. Take a trip to the stunning French countryside to see a rare French melon that defies aging.
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The chefs must make delicious, healthy dishes; legumes confound some of the chefs; a fancy fish and a fermented drink for the entrees; fruit-and-grain dishes for dessert.
Robert Irvine heads to Chez Olga in Grand Rapids, Mich., where the struggling Caribbean restaurant's dingy dining room, bland menu and terrible kitchen are tearing apart the mother and daughter who run it.
Chef Robert Irvine responds to a call from Tamara, whose mother Raquel owns De Rican Chef in Virginia Beach, Va.
Robert Irvine returns to De Rican Chef in Virginia Beach, Va., where three years ago he found a family in crisis following a tragic death.
At Carmine's Chianti Cow in Port Jervis, N.Y., Chef Robert Irvine meets an owner whose identity crisis is threatening his restaurant.
Chef Robert Irvine responds to a call from Tamara, whose mother Raquel owns De Rican Chef in Virginia Beach, Va.
Robert Irvine returns to De Rican Chef in Virginia Beach, Va., where three years ago he found a family in crisis following a tragic death.
At Carmine's Chianti Cow in Port Jervis, N.Y., Chef Robert Irvine meets an owner whose identity crisis is threatening his restaurant.
Robert Irvine heads to Chez Olga in Grand Rapids, Mich., where the struggling Caribbean restaurant's dingy dining room, bland menu and terrible kitchen are tearing apart the mother and daughter who run it.