Current and upcoming Food Network listings in UTC.
See the Food Network TV Schedule with current and upcoming listings including Bobby's Triple Threat, Wounded Warrior Project: No Warrior is Left Behind.
Titans vs. Adriana Urbina
Latin American chef Adriana Urbina brings her Michelin background to take down Bobby Flay's Titans; after a surprise announcement, Adriana's strategy is to use ingredients the Titan has never used.
Wounded Warrior Project is changing the way our nation cares for veterans and helping them thrive for a lifetime. Join Trace Adkins and Dan Nevins to learn about the journeys of four injured veterans and how no warrior is left behind.
See why this cleaning tool replaces chemicals and hard labor!
A Trip to Remember
Duff Goldman and Kardea Brown task sibling baking teams with recreating family vacation memories; the bakers must use teamwork to translate a specific food experience into a dessert.
Puzzle Piece of Cake
Duff Goldman and Kardea Brown challenge the sibling teams to create two separate cakes that fit together just like a puzzle; then, the bakers must decorate each puzzle cake piece to represent.
Rise & Shine
Duff Goldman and Kardea Brown task sibling baking teams with creating dessert breakfast imposters; each team must produce three distinct dishes and incorporate a mandatory coffee element.
Steakhouse Stakeout
Ralph, a successful nightclub owner, thought running Buena Mesa steakhouse would be easy; now, Chef Antonia Lofaso sends her sous-chef Nestor Milian undercover to save a filthy, failing restaurant before everything falls apart.
Ay Mami
Mami Mosas serves up big brunch vibes but is bleeding money; after Chef Lofaso and her sous-chef Nestor Milian uncover untrained cooks, a filthy kitchen and roaches, it's a race to turn things around before the Health Department shuts them down.
The Big Dip
Alex Guarnaschelli asks chefs to make deli-worthy dishes before completing a grand gesture in the second stakeout; the final stakeout comes down to a difficult decision between two dipped dishes.
Cheese Pull Please
Alex asks four chefs to create plates that go great with a cup of Joe; it's time to please the judges with a whole lot of cheese; things get nutty when the finalists dish up something chock-full of nuts.
Some Like It Hot and Brothy
Alex Guarnaschelli tasks four chefs with tracking down ingredients for tart and tangy dishes; in the second stakeout, things get heated when the competitors make hot and brothy bowls; the two final chefs hope to win with a light and flaky finish.
Flavortown Food Network Champs
Four competition-winning chefs battle it out for the title of Flavortown Food Network Champ and a $15,000 prize; they compete in a pair of sudden-death matches and make a seafood dinner using the food pyramid.
GGG Tiebreakers
Guy Fieri welcomes opponents who previously tied as they return for tiebreaker rematches; two home cooks fight for their right to make the best party plate, and two supermoms compete in a budget battle to make the most comforting comfort food.
DDD Guilty Pleasures
Guy Fieri invites four chefs from ``Diners, Drive-Ins and Dives`` to cook their creations; they make their favorite guilty pleasure using no more than 6.5 pounds of ingredients and feature whammy items in their diner dinner.
Firefighters in Flavortown
Fire station cooks commandeer Flavortown Market, and they'll have to stand the heat when Guy Fieri hits them with his alarming games; they smoke the competition with spicy firehouse favorites and captain-worthy meals for a chance to win $20,000.
DDD Vegan
Guy Fieri invites four DDD chefs with vegan joints to compete in Flavortown Market; they make their vegan best seller using only nine pounds of groceries before serving up a meat-free steakhouse dinner.
Diners, Drive-Ins and Dives: Sandwiches
Guy Fieri invites three ''Diners, Drive-Ins, and Dives'' chefs to compete in a sandwich showdown; the chefs make a sandwich using nine ingredients or fewer and build a stacked and jacked sandwich with sammie whammies for a chance to earn $20,000.
Beat the Judges: Burger Masters
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.
Best Noodles Ever
Guy Fieri sends chefs running down aisles in this high-stakes competition.
Dessert Deception
Guy Fieri divides six chefs up into teams as they work alone in 10-minute shifts to create a winning plate; the chefs are surprised to learn that their grocery list featuring breakfast sandwich ingredients must be used to make a dessert.
10 Pounds, Two Rounds
Guy Fieri challenges four chefs to prepare two complete meals using no more than 10 lbs. of ingredients; after the chefs use half their weighted groceries to make a hearty hot lunch, they grab two items from the clearance rack to make a dinner.
Best Noodles Ever
Guy Fieri sends chefs running down aisles in this high-stakes competition.
Dessert Deception
Guy Fieri divides six chefs up into teams as they work alone in 10-minute shifts to create a winning plate; the chefs are surprised to learn that their grocery list featuring breakfast sandwich ingredients must be used to make a dessert.
10 Pounds, Two Rounds
Guy Fieri challenges four chefs to prepare two complete meals using no more than 10 lbs. of ingredients; after the chefs use half their weighted groceries to make a hearty hot lunch, they grab two items from the clearance rack to make a dinner.
Beat the Judges: Burger Masters
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.
Fruit Fest
Guy Fieri challenges four chefs to make a fruit-forward feast using a grocery list given by Guy's son Hunter; the three remaining chefs must then make a fine-dining fruit dinner featuring fruit they don't knock over in a game of bowling.
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Paid programming.
Last Man Grilling
Chefs Mark Henry and Larry Delgado hope to leave a grill mark on grill master Bobby Flay's record; chef Josh Capon and TV host Laura Vitale are there to try and help smoke Bobby out of his own kitchen.
Flay V. Chauhan V. Williamson - The Great BBQ Gauntlet
Team captains Bobby Flay, Maneet Chauhan, and Brooke Williamson lead the final three Brawlers through a gauntlet of unknown ingredients; the final competitors must think on their feet and manage their time wisely to be named Master of 'Cue!
Fry of the Beholder
The chefs must fry and fly as they use the deep fryer or air fryer to make crispy, creative cuisine; the chefs rush to fry up appetizers, and it's unclear whether everyone will remember to plate every basket ingredient.
Squidding Around
The chefs open the first basket to discover they'll be serving up cephalopods; pork and Portuguese finger food prove challenging in the second round; a canned cocktail and marshmallow treats show up in the last basket.
Elk or Else!
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.
Indigenous Inspiration
Native American chefs who revere indigenous culinary traditions compete in a first-of-its-kind battle; every basket is packed with ingredients known and loved in native communities, like sumac and whitefish for the first round.
Titans vs. Competition Legend
It's the shock heard round the culinary world as Bobby Flay calls a dear friend to triple threat under false pretenses, and his surprise has the Titans shook; Italian culinary maestro Stefano Secchi holds all the cards.
Titans vs. Katsuji Tanabe
Chef Katsuji Tanabe's bravado is as big as his desire to take down Bobby Flay's Titans; Katsuji is desperate for his first big win, and it's up to judge Judy Joo to decide if it's his turn for victory.
Titans vs. Silvia Barban
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.
Fabio Viviani: Giostra
There's a lot on the line for home team chef Antonia Lofaso when her friend and fellow Italian Fabio Viviani challenges Bobby Flay's team to a battle Italiano.
Cliff and the Jet
Chefs Cliff Crooks and Jet Tila join forces to hassle Bobby Flay into a loss; chefs Kimberly Gamble and Tom Berry get in on the fun and try to topple the king.
British Invasion
British bloke Brooklyn Beckham recruits Sunny Anderson to bring a transatlantic takeover to Bobby Flay's kitchen; chefs Francis Legge and Caroline Budge are ready to bring the heat from across the pond.
Watch the Throne
Chef Tiffani Faison and Jeff Mauro (``The Kitchen``) give Bobby Flay a royal pain as chefs Roosevelt Ceasar and Natalia Rosario make a run for his crown.
Happy Feet
Scott Conant and Damaris Phillips pull out all the stops, including a full-on dance number, to help contenders Hari Pulapaka and Denis Radovic finish big against Bobby Flay.
This Kitchen's Crowded
Kardea Brown and actor Kevin Pollak try to crowd Bobby Flay out of his own kitchen, making room for chefs Carlos Anthony and Nelson German to score a win.
No ``Flay`` at the Beach
Surf's up, but Bobby Flay's going down when Jet Tila and Jesse Palmer lead a summertime jam with chefs Demetrius Brown and Pablo Lamon.
On a Roll!
Eddie Jackson and Maneet Chauhan pull out all the stops to help chefs Bernard Bennett and Lena Le roll out a victory over Bobby Flay.
How About a Rematch?
Chefs Emily Oyer and Dan Jacobs are back for revenge; robbed of a win in their first battle, Ted Allen and host Lauren Scala are helping to ensure that one chef doesn't lose twice to Bobby Flay.
First Impressions
Alex Guarnaschelli and James Austin Johnson leave a lasting impression on Bobby Flay as he tries to beat chefs Stephanie Cmar and David Standridge.
A Legendary Beatdown
We are joined by Eddie Jackson and country musician Wynonna Judd; chefs John Howie and Bobby Marcotte battle Bobby Flay with a Southern staple.
Pasta Royalty
Nadia Caterina Munno, aka The Pasta Queen, holds court with Christian Petroni and their loyal subjects, chefs Kelsey Murphy and Michael Reed, to dub Bobby Flay a loser.
Love Is Sweet
Love is in the air as actress Kaley Cuoco and Scott Conant team up with pastry chefs and spouses, Melissa and Sean McGaughey, for a bittersweet battle against Bobby Flay.
Fabio Viviani: Giostra
There's a lot on the line for home team chef Antonia Lofaso when her friend and fellow Italian Fabio Viviani challenges Bobby Flay's team to a battle Italiano.
Joy and Pain
Journalist Hoda Kotb and Katie Lee Biegel recruit chefs Emma Woods and Quentin Garcia to take some joy in Bobby Flay's pain.
Get in the Game
Jaymee Sire and Jeff Mauro bring the energy to wear Bobby Flay down; chefs Laura Gonzalez and Steven Lingenfelter try to take advantage while Jeff and Jaymee distract Bobby.
Pasta Royalty
Nadia Caterina Munno, aka The Pasta Queen, holds court with Christian Petroni and their loyal subjects, chefs Kelsey Murphy and Michael Reed, to dub Bobby Flay a loser.
Love Is Sweet
Love is in the air as actress Kaley Cuoco and Scott Conant team up with pastry chefs and spouses, Melissa and Sean McGaughey, for a bittersweet battle against Bobby Flay.
Fabio Viviani: Giostra
There's a lot on the line for home team chef Antonia Lofaso when her friend and fellow Italian Fabio Viviani challenges Bobby Flay's team to a battle Italiano.
Joy and Pain
Journalist Hoda Kotb and Katie Lee Biegel recruit chefs Emma Woods and Quentin Garcia to take some joy in Bobby Flay's pain.
Get in the Game
Jaymee Sire and Jeff Mauro bring the energy to wear Bobby Flay down; chefs Laura Gonzalez and Steven Lingenfelter try to take advantage while Jeff and Jaymee distract Bobby.
First Impressions
Alex Guarnaschelli and James Austin Johnson leave a lasting impression on Bobby Flay as he tries to beat chefs Stephanie Cmar and David Standridge.
A Legendary Beatdown
We are joined by Eddie Jackson and country musician Wynonna Judd; chefs John Howie and Bobby Marcotte battle Bobby Flay with a Southern staple.
Bayou Bites
In Texas and Louisiana, the bayou fairgrounds are full of rich and tasty food; crawfish, alligator and frogs are all on the menu as host Noah Cappe wades through the swamp to try unusual carnival fare.
Noah's Favs
After trying almost 500 fairground foods, Noah Cappe becomes a midway culinary expert; now he shares his personal greatest hits by taking a trip down the memory midway of his favorite foods.
Discover the hidden story of OmegaXL with John Walsh. He dives deep into the groundbreaking supplement that promises hope and relief for millions battling joint pain and inflammation.
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Wild Card High Jinks
The second round action continues as the last of the Super 16 fight for a chance at the quarterfinals; Guy Fieri has four final spots in the Great 8 that will put each winning chef one step closer to winning the belt, the coveted title and $150,000.
Sweet & Savory: The Great Kentucky Cook-Off
In Louisville, Ky., Tyler Florence gives the final three teams a taste challenge featuring the state fruit, the blackberry; in the last redemption battle, guest judge Kelsey Murphy tasks teams with creating a dish centered around beer cheese.
Sweet & Savory: The Legends of Louisville
After a sales day at the Louisville Slugger Museum, the final two teams battle for $50,000 at the legendary Churchill Downs in Louisville, KY.
Bowling Day
Fieri challenges the competitors to leave the plates behind and serve everything in a bowl; the returning champion takes on chefs Martel Stone and Evelyn Garcia to win over judges Antonia Lofaso and Aaron May in Flavortown's fiercest competition yet.
Totally Nuts Day
Fieri cranks up the chaos as the returning champ faces off against chefs Hanna Haar and Gustavo Romero in a nut-fueled challenge; standing between them and victory are judges Lee Anne Wong and Eric Greenspan, who are ready to scrutinize every bite.
Heat Day
Guy Fieri is turning up the heat in Flavortown as the returning winner defends their title against Franklin Becker and Allison Fasano; the chefs must ignite the taste buds of judges Dale Talde and Claudette Zepeda with their spiciest dishes.
Game Day
Guy Fieri kicks off Game Day as the reigning champ faces Torrence Chef T Gregoire and Joe Flamm in tackling fan-favorite flavors; judges Marcel Vigneron and Marcus Samuelsson are calling the plays and only one chef can win up to $20,000.
Chew and Brew
In Minneapolis, a brewery cooks up dishes like righteous pulled pork and a killer brisket sandwich; in Miami, southern favorites like hen and dumplings and a lamb belly BLT; in Los Angeles, a mega-meat pizza and wild boar gnocchi.
Island and Desert
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.
Mega Mouthfuls
An Italian market in Robbinsville, N.J., serves prosciutto bread and multi-meat ``boss of the sauce``; a seafood spot piles its specialties atop waffles in Louisville, Ky.; a barbecue food truck serves a fully loaded ``shabamwich`` in Portland, Ore.
A Passport of Flavor
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.
East Coast, West Coast
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.
From Pork to Pasta
Guy Fieri digs into everything from pork to pasta on this trip; in Chicago, a real-deal Italian spot with righteous ravioli and dynamite deep dish; an authentic Hong Kong barbecue experience served alongside all the classics.
From Australian to Asian
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.
A World of Barbecue
Guy Fieri is firing up an entire world of barbecue, from chicken salad in Delaware to Argentinian flavor in San Diego and a traditional Hawaiian pig roast down in the ground in Kauai, Hawaii.
Alaskan Adventure
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.
From Chicken to Cheesesteak
Guy Fieri is digging into chicken and some crazy creations; in Palm Springs, Calif., a crêpe spot is all about the savory, while a joint is cooking real deal Mexican pollo; an Egyptian food truck is serving wings and a falafel waffle.
From Italian to Asian
Guy Fieri starts at a Vietnamese spot in Albuquerque, N.M., with banh mi; in Anchorage, Alaska, there's real Italian deli.
Eastern Southern
Guy Fieri heads east to get a taste of the South; a smokehouse in New Hampshire is putting its own spin on meatloaf; a funky North Carolina joint is spicin' up its shrimp; a historic Florida spot is making a standout seafood stew.
From Chicken to Noodles
Guy Fieri's diving into chicken, noodles and more; an Omaha joint is going big with pasta and cheese, a champion chef in Los Angeles is prepping for a Nashville-Chinese mashup and an Italian spot in Greenwich, Conn., is putting out elevated dishes.
Sauerkraut, Shoyu and Shank
Guy Fieri's grabbing creative flavor combos that pack a punch; a NYC couple is bringing Greek grub to Naples, FL; a Dallas spot is serving over-the-top pork belly lollipops; a Triple-G winner is putting out next-level ramen in Chicago.
Beef, Bowls, and Burritos
Southern, Sweets and Spam
A triple-G champ is serving craveable cake in Calgary, Alberta; a husband and wife team in Reno, Nev., is rocking killer collards; an Asheville, N.C., joint is cooking up a sweet soy Spam bowl.
Global Mashup
Guy Fieri's going global, beginning with Filipino island adobo in Calgary, Alberta; a food truck in Austin, TX, is serving brisket with a turmeric-and-tahini twist; a Hong Kong hotspot near Cincinnati is slinging serious stir-fry.
From Breakfast to the Boot
Guy Fieri goes from the bomb breakfast to a taste of Italy; he hits up a brunch bonanza in Columbus, Ohio, with decadent dulce de leche pancake balls, elevated eats in Boston like rock star rum baba and punchy Parmesan pasta in San Luis Obispo.
Variety of Flavor
Guy Fieri's hittin' up joints crushin' all kinds of flavor; there's a Malaysian oasis in Cincinnati and a Salvadorian spot in Port Chester, N.Y., each serving their real deal cultural specialties; a bus in Omaha goes Detroit-style with their pizza.
Culinary Adventure
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.
Beef, Bowls, and Burritos
Southern, Sweets and Spam
A triple-G champ is serving craveable cake in Calgary, Alberta; a husband and wife team in Reno, Nev., is rocking killer collards; an Asheville, N.C., joint is cooking up a sweet soy Spam bowl.
Global Mashup
Guy Fieri's going global, beginning with Filipino island adobo in Calgary, Alberta; a food truck in Austin, TX, is serving brisket with a turmeric-and-tahini twist; a Hong Kong hotspot near Cincinnati is slinging serious stir-fry.
From Breakfast to the Boot
Guy Fieri goes from the bomb breakfast to a taste of Italy; he hits up a brunch bonanza in Columbus, Ohio, with decadent dulce de leche pancake balls, elevated eats in Boston like rock star rum baba and punchy Parmesan pasta in San Luis Obispo.
Variety of Flavor
Guy Fieri's hittin' up joints crushin' all kinds of flavor; there's a Malaysian oasis in Cincinnati and a Salvadorian spot in Port Chester, N.Y., each serving their real deal cultural specialties; a bus in Omaha goes Detroit-style with their pizza.
Culinary Adventure
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.
From Chicken to Noodles
Guy Fieri's diving into chicken, noodles and more; an Omaha joint is going big with pasta and cheese, a champion chef in Los Angeles is prepping for a Nashville-Chinese mashup and an Italian spot in Greenwich, Conn., is putting out elevated dishes.
Sauerkraut, Shoyu and Shank
Guy Fieri's grabbing creative flavor combos that pack a punch; a NYC couple is bringing Greek grub to Naples, FL; a Dallas spot is serving over-the-top pork belly lollipops; a Triple-G winner is putting out next-level ramen in Chicago.
Fry Harder
Noah experiences the All-Chicken Taco, Mexican Funnel Cake, Octopus on a Stick and Unicorn Popcorn at the San Diego County Fair; Noah visits the Tennessee Valley Fair and checks out the Pork Pie, the Cubano Y'all and the Mint To Be Funnel Cake.
Scone With the Wind
Noah visits the Washington State Fair to sample the Swamp Burger and Redneck Sushi before savoring famous Fisher Scones; Noah visits the Tennessee State Fair for the Tennessee Whiskey Burger, Deep Fried PB and J, and the Cotton candy Burrito.
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Paid programming.
Make-Ahead Meals
Molly Yeh is preparing make-ahead meals in anticipation of the birth of her first child; there's a freezer-friendly version of sweet potato and black bean burritos, mini spinach and artichoke chicken casseroles and potato bagel breakfast sandwiches.
Jewish New Year
With her family in town to celebrate Rosh Hashana, Molly makes a fabulous brunch featuring sweet apple butter rolls with honey marzipan frosting, a tender and juicy brunch brisket, and carrot hash with eggs and pesto.
Simple Shabbat Dinner, Perfect Sunday Morning Breakfast
Molly Yeh and her husband celebrate Shabbat with a delicious, no-stress dinner; Molly makes orange juice challah, shawarma-stuffed peppers, gingersnap coconut icebox cake and uses leftover challah in strawberries and cream-stuffed french toast.
Rosh Hashanah Rowdy Good Fun
Molly Yeh hosts a Rosh Hashanah dinner with some crave-worthy Jewish favorites; she makes her challah donuts with squash jam and herby cheese, preserved lemon brisket and shallow fried potatoes; for dessert, she celebrates with a honey whiskey cake.
16-Minute Weeknight Dinners
Ree explores 16-minute marvels with four weeknight dinners cooked against the clock; she makes pork schnitzel sandwiches, an Italian sausage pasta skillet, a spicy, stir-fried Kung Pao cauliflower and honey garlic shrimp skewers with garlic spinach.
Quick and Easy: One Pan
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.
Quick Dinner Fixes 4 Ways
Ree Drummond serves up a series of dinners, starting with a steak frites salad mash-up with speedy hollandaise and one-pot Cajun Alfredo; she whips up shortcut egg roll bowls and jalapeño pineapple pizza.
Slow and Easy
Ree Drummond is celebrating slow-cooked food that's quick to make; she begins with a one-pan dinner of Slow Roasted Chicken and Vegetables, followed by Best Ever Oven Brisket, Cherry Tomato Confit and a gooey Slow Cooker Chocolate Pudding Cake.
Simple Speedy Dishes
Grilled chicken parmesan; Alex Guarnaschelli shares a pork, tofu and vegetable stir fry; Jeff Mauro shows his original Chicago cheese steak with Taylor Street cheese sauce; cod with brown butter lemon sauce; easy mussels and shrimp paella pouches.
Back to Basics
Going back to the basics with foolproof recipes, including Jeff Mauro's Beef and Broccoli Stir Fry, Katie Lee Biegel's Sheet Pan Lamb Meatballs with Veggies, Geoffrey Zakarian's Simple Poached Cod and Sunny Anderson's Easy Lemon Sunshine Bars.
Chicken
Chef Gabe Bertaccini dives into two beloved classics, starting with Chicken al Mattone, a Tuscan classic with incredibly crispy skin and juicy meat. Then, fresh Chicken Parmesan is bold and delicious with blistered cherry tomatoes and basil.
Pasta Dinner
Gabe makes hand-rolled Pici all'Aglione and delicate Raviolo al Uovo.
Great Gear
Guy Fieri grabs grub cooked up with some great gear; in San Francisco, lamb and pork biscuits cooked in indoor smokers; in Stockton, Calif., ravioli made on a century-old machine; in Maui, Hawaii, a mobile pizza oven.
Carnivore Creations
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.
Creole, Cold Cuts and Crepes
In Los Angeles, gumbo and etouffee; in Minneapolis, sandwiches stacked with vegan turkey, vegan cheese and Italian meat-free meats; in Maui, Hawaii, ramen and Vietnamese crepes.
Swiss, Sandwiches and Sausage
In Portland, Ore., a standout spot serves specialties straight out of Switzerland; in Charlotte, N.C., a funky food truck dishes out grilled cheese with a twist; a hot dog joint makes sausage from scratch and a classic chili cheese Coney.
Poutine, Pizza and Pork
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.
Old Faces, New Places
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.
Flavor Adventure
Eclectic eats in Los Angeles; In Norfolk, a market and restaurant with Mexican specialties; a farm-to-table food truck in Maui, Hawaii serves up all kinds of global greats.
BBQ Bites and Southern Flavor
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.
Full of Surprises
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.
British, Hawaiian and Mexican
Guy grabs grub from all around the globe; in Wilmington, Del., there's a true British pub serving authentic English staples from fish and chips to Yorkshire Pudding; a poke counter is dishing out a Hawaiian classic with an updated twist in Kauai.
Meat Sampler
A carnivore haven stacking sandwiches with dynamite duck and a pork trifecta; a taco joint loading up out-of-bounds oxtail; a cider house adding their specialty drinks to their kitchen creations, like fiery apple wings and a lamb French dip.
Pierogis, Pork and Pizza
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.
Pickin' Up and Chowin' Down
Guy Fieri digs into dishes perfect for pickin' up and chowin' down, like a bomb barbecue pie at a pizza-bakery in Laramie, Wyo.; a funky Cleveland bar makes monster tots; a Vietnamese spot in Anchorage, Alaska, cooks up crepes.
Rolled and Holed
Guy Fieri's rolling out with a little holy moly in New Hampshire, where a joint is puttin' out bomb bagels; in North Carolina, a funky spot is adding a Southern spin to egg rolls; a fun Florida chef is goin' prime time with pastrami and pizza.
Flavor Explosion
Guy Fieri's diving into a flavor overload; a rockin' food truck in Mobile, AL, is dishing out next-level tacos, while an Indian joint in Alberta, Canada, is serving up street food with flair; in Los Angeles, a vegan oasis puts a spin on Bolognese.
Fistful of Flavor
Guy Fieri grabs fistfuls of flavor at a California spot bringing next-level Mediterranean to the West Coast; a New Jersey bistro by the beach slings herbaceous octopus, and an Indianapolis Argentine joint fires up chimichurri chorizo.
Soup, Salad and Sorbet Spins
Guy Fieri is sampling fresh takes on traditional dishes, starting with carnitas ramen in Austin, Texas; a funky joint in Cincinnati, Ohio, is plating pulled pork poutine.
Cajun, Asian and 'Cue
Guy Fieri's kicking it Cajun, Asian and more, starting at a Los Gatos, Calif., eatery with their gangster gumbo; a sushi spot in Riviera Beach, Fla., is plating the bomb basil shrimp; a joint in Sacramento, Calif., is firing up brisket ramen.
Smoke, Seafood and Shawarma
Guy Fieri's getting into a big-time brisket burger with a Triple-G alum in Tampa; a family-run spot in Rogers, Ark., is plating shawarma and kebabs and a fishmonger-turned-restaurateur is making legit lobster ravioli in Bentonville, Ark.
All Kinds of Cookin'
Guy Fieri is digging into cheffed-up eats of all kinds; a ``Diners, Drive-Ins and Dives`` alum is sourcing local Decatur, Ga., ingredients for coffee-dusted venison; a joint in Texas is topping its bagels with basil schmears.
Just Like Mom
Digging into dishes just like Mama made; an Italian joint in California is bringing real deal flavor with meatballs; an Indianapolis duo is cooking up vegan comfort; a San Antonio taco spot is cranking out a legit veggie taco.
East, South, West
Guy Fieri hits up pit stops; a farm-to-table joint in Mobile, Ala., is cooking up killer étouffée; a pizza joint in Greenwich, Conn., is putting out real-deal pie; a Mediterranean spot in Cody, Wyo., is serving up lights-out lamb flatbread.
Soup, Salad and Sorbet Spins
Guy Fieri is sampling fresh takes on traditional dishes, starting with carnitas ramen in Austin, Texas; a funky joint in Cincinnati, Ohio, is plating pulled pork poutine.
Cajun, Asian and 'Cue
Guy Fieri's kicking it Cajun, Asian and more, starting at a Los Gatos, Calif., eatery with their gangster gumbo; a sushi spot in Riviera Beach, Fla., is plating the bomb basil shrimp; a joint in Sacramento, Calif., is firing up brisket ramen.
Smoke, Seafood and Shawarma
Guy Fieri's getting into a big-time brisket burger with a Triple-G alum in Tampa; a family-run spot in Rogers, Ark., is plating shawarma and kebabs and a fishmonger-turned-restaurateur is making legit lobster ravioli in Bentonville, Ark.
All Kinds of Cookin'
Guy Fieri is digging into cheffed-up eats of all kinds; a ``Diners, Drive-Ins and Dives`` alum is sourcing local Decatur, Ga., ingredients for coffee-dusted venison; a joint in Texas is topping its bagels with basil schmears.
Just Like Mom
Digging into dishes just like Mama made; an Italian joint in California is bringing real deal flavor with meatballs; an Indianapolis duo is cooking up vegan comfort; a San Antonio taco spot is cranking out a legit veggie taco.
East, South, West
Guy Fieri hits up pit stops; a farm-to-table joint in Mobile, Ala., is cooking up killer étouffée; a pizza joint in Greenwich, Conn., is putting out real-deal pie; a Mediterranean spot in Cody, Wyo., is serving up lights-out lamb flatbread.
Flavor Explosion
Guy Fieri's diving into a flavor overload; a rockin' food truck in Mobile, AL, is dishing out next-level tacos, while an Indian joint in Alberta, Canada, is serving up street food with flair; in Los Angeles, a vegan oasis puts a spin on Bolognese.
Fistful of Flavor
Guy Fieri grabs fistfuls of flavor at a California spot bringing next-level Mediterranean to the West Coast; a New Jersey bistro by the beach slings herbaceous octopus, and an Indianapolis Argentine joint fires up chimichurri chorizo.
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Soups
Jet Tila cooks up two noodle soups that are close to his heart; he serves a quick beef pho and takes shortcuts to make a flavorful broth; he poaches thinly sliced pork belly and marinated eggs for a bowl of Japanese spicy miso ramen.
Easy Comfort Classics
Chef Jet Tila cooks up some easy comfort dishes; he kicks things off with one of his favorite dishes that is deceptively simple, Lo Mein; Jet heads to a local market to pick out the right pineapple for pineapple fried rice.
Takeout at Home
Chef Jet recreates two Chinese takeout favorites at home: Yang Chow Fried Rice and Kung Pao Chicken. From market shopping to wok skills and velveting techniques, Jet shows how easy it is to turn these classic, craveable dishes into weeknight staples.
Chinese-American Takeout Classics
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.
Quick and Easy: Take Five
For breakfast, Ree whips up chilaquiles, a Mexican breakfast with Osage County style; Ree's lunch is Speedy Teriyaki Salmon, and she makes a fast steak sheet pan supper before wrapping things up with Midnight Toast.
16 Minute Meals: Italian
Ree makes 16-minute Italian meals; there's speedy pork scaloppini for a quick family dinner and snappy steak pizzaiola that the boys absolutely love.
Quick and Easy Weeknight Dinners
Ree Drummond serves up four weeknight dinner winners, starting with shrimp sheet pan pita; she assembles a taco bar for make-your-own jalapeno popper tacos, makes five-spice steak bowls and dishes out eggplant parm one pot pasta.
Ask Me Anything: Quick and Easy
Ree Drummond hosts a Q&A with questions from friends, townsfolk and visitors to Pawhuska while she makes a party ready epic dip platter; she spills the secrets on her speedy hamburger soup, easy tomato cream pasta and 3-ingredient sausage casserole.
Quick Cooking for Cowboys
Ree Drummond prepares breakfast, lunch and dinner for the cowboys and cowgirl in her life; she rustles up a stack of perfect pancakes, midday rustic meatball subs with a tangle of fried red onions and cashew pork for supper.
No Cook Sweets 4 Ways
Ree Drummond is sharing a selection of sweets with no cooking required, including a showstopping Whiskey Peach Icebox Pie, a shortcut Lemon Pudding Bowl, Iced Coffee Pops and bite-sized Chocolate Peanut Butter Dates.
Seafood Feast
Chicken
Chef Gabe Bertaccini dives into two beloved classics, starting with Chicken al Mattone, a Tuscan classic with incredibly crispy skin and juicy meat. Then, fresh Chicken Parmesan is bold and delicious with blistered cherry tomatoes and basil.
Dinner in a Pinch
The menu includes bucatini carbonara, turkey piccata and no-bake chocolate hazelnut cheesecake; the hosts share some store-bought shortcuts that feel homemade.
One Chicken, Two Meals
Guy Fieri invites three GGG newcomers to spread their wings to make two rounds of dishes using a single chicken. First, the chefs must shop for a fried chicken dish without breaking any of the eggs at the bottom of their shopping basket.
Sinful Sandwiches
Guy Fieri and his son Hunter throw challenging games at three food fanatics who are out to prove that their sandwiches stack up against anything found in a restaurant.
DDD Budget Battle
Guy Fieri invites four chefs from diners, drive-ins, and dives to prove their budgeting skills while making their restaurant's best selling dish; the remaining three competitors make their personal seafood favorites while working with a $25 budget.
One Dish Redemption
Four chefs who fell short of victory their first time around are back to cook a redemption dinner; Guy Fieri goes behind the scenes to reveal Flavortown secrets, including the workings of this real deal grocery store inside a sound stage.
Messages From Beyond
Henson asks the bakers to make cryptic message desserts that reveal an eerie dispatch from the other side. Judges Carla Hall, Zac Young and Stephanie Boswell must decide who wins $1,000 for their mysterious missive and whose message now reads exit.
Flawed Anatomy
Creativity turns creepy as John Henson asks the bakers to craft a horrifying fusion of two beings into one spliced souls dessert; judges Carla Hall, Zac Young and Stephanie Boswell decide which baker best captures the terror of transformation.
It All Begins With Us
It's the semifinals, and in honor of Pennywise the Clown, John Henson asks the bakers to make desserts inspired by the monster that haunted them as a child; the bottom three bakers must fight to make it to the finale.
Happy Haunting Grounds
John Henson asks the bakers to make haunted grounds desserts to impress judges Carla Hall, Zac Young and Stephanie Boswell; the final bakers must create a most feared demise cake to win $25,000 and the title of Halloween Baking Champion!
Back from the Dead: Halloween All Stars
Eight all-star teams return to battle in head-to-head challenges.
Game Day Grapple
Chef Eddie Jackson and NFL Network Insider Ian Rapoport huddle up with chefs Nick Shipp and Natalie Blake as they try to get Bobby Flay to fumble.
Smack Talk City
Things get feisty in the kitchen when chefs Jarod Farina and Andrew McQuesten start talking smack; Food Network's Eddie Jackson and Buddy Valastro keep up the razzing to throw Bobby Flay off his game.
Back from the Dead: Halloween All Stars
Eight all-star teams return to battle in head-to-head challenges.
Game Day Grapple
Chef Eddie Jackson and NFL Network Insider Ian Rapoport huddle up with chefs Nick Shipp and Natalie Blake as they try to get Bobby Flay to fumble.
Smack Talk City
Things get feisty in the kitchen when chefs Jarod Farina and Andrew McQuesten start talking smack; Food Network's Eddie Jackson and Buddy Valastro keep up the razzing to throw Bobby Flay off his game.
Happy Haunting Grounds
John Henson asks the bakers to make haunted grounds desserts to impress judges Carla Hall, Zac Young and Stephanie Boswell; the final bakers must create a most feared demise cake to win $25,000 and the title of Halloween Baking Champion!
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Celeb Heroes vs Villains: Reality Stars on Mars
The recruits compete in a scavenger hunt race for ingredients before chefs Jeff Mauro and Antonia Lofaso challenge them to dive into making squid ink seafood pasta; the two bottom recruits must make fresh pasta and sauce in a blind challenge.
Celeb Heroes vs Villains: America's Next Top Cook
For the final showdown, chefs Jeff Mauro and Antonia Lofaso guide the recruits in preparing a three-course restaurant-quality meal; judges Gino D'Acampo, Judy Joo and Kelsey Barnard Clark blind-taste the dishes to crown the winner.
Let's Get Toasted
Ree's feast for toast lovers starts with chicken pot pie toast, which has a creamy filling served on crispy brioche; French onion grilled cheese; mixed mushroom toast with whipped ricotta; cinnamon s'mores toast for dessert.
Sister Sister
Ree Drummond and her sister Betsy bring a taste of Seattle to the prairie; they whip up a clam dip and Betsy's potato chips, crispy savory pancakes and a baked fontina cheese board, all washed down with a strawberry spritz.
The Perfect Freeze
Ree Drummond stocks the freezer with some all-time favorites, including her easy pineapple pork shoulder and a hearty slow simmered beef ragu; she prepares heat-and-go sweet and savory breakfast wraps and decadent shortcut brownie ice cream bites.
Take Comfort
Ree Drummond is taking comfort food on the road, starting with marvelous Meatloaf Sliders; Ree makes cowboy-approved Chicken Pot Hand Pies, an elevated classic combo of Pimento Cheese BLTs and Homemade Crustless PB&Js for kids of all ages.
Fresh Takes
Revealing ways to make favorite flavors healthier; Sunny Anderson whips up her sambal salmon bowl; Katie Lee Biegel makes BBQ tofu; Jeff Mauro puts a veggie twist on caramelized mushroom cheesecakes.
Always al Dente
The Kitchen hosts are making unbelievably indulgent pasta dishes! Geoffrey Zakarian starts with Goat Cheese and Herb Orzo Risotto, Sunny Anderson whips up Easy Chilled Peanut Noodles, and Jeff Mauro shares a classic Midwest dish, Baked Mostaccioli.
Talk the Talk and Walk the Walk
Chef Jet Tila and ``The Talk``'s Amanda Kloots distract Bobby Flay as chefs Nikolaos Kaperneros and Monique Feybesse create fruity dishes.
Anchors Aweigh
Eddie Jackson and Poppy Harlow break the news to Bobby Flay that he is going to lose; Chefs Dayna Lee and Enrique Lozano hope to flatten the competition.
Oh, the Pasta-bilities!
Antonia Lofaso and comedian Jay Pharoah recruit pasta pros Sasha Grumman and Zach Chancey to bring the heat against Bobby Flay.
BFFs vs. Bobby
BFFs Carla Hall and Tiffany Derry are pumped up and rarin' to go as chefs Pam Liberda and Chris Sanchez attempt to Thai one on with Bobby Flay.
Stare Downs and Smack Talk
Alex Guarnaschelli and comedian Roy Wood Jr. deliver a double dose of smack talk as chefs Joe Flamm and Dafne Mejia give Bobby Flay a run for his money.
Today's Forecast: Defeat
Bobby Flay meets his match when meteorologist Ginger Zee and Sunny Anderson storm the kitchen with chefs Basil Yu and Sanjay Rawat.
Scare School
Jonathan Bennett challenges the first four teams to create a scene depicting their favorite monsters when they were in school and include a classic school snack in the tasting element; Shinmin Li and Aarti Sequeira decide which team is eliminated.
G.S.I.: Ghost Scene Investigators
Three new teams face off as Jonathan Bennett challenges them to create their very own crime scene with tasting elements that include coffee and doughnuts; judges Shinmin Li and Aarti Sequeira decide which teams move on and which team is eliminated.
The Scary Square-off
Jonathan Bennett asks the five teams to create a scene of two monsters playing various sports while highlighting the sugar artist's skill in their display; judges Shinmin Li and Aarti Sequeira evaluate the designs and one team is eliminated.
Halloween Word Games
Bennett challenges the four remaining teams to create scenes based on three words; the pumpkin artists are in the spotlight as their monster must be completely made of pumpkin; judges Shinmin Li and Aarti Sequeira decide which teams move on.
The Boogeyman's Lair
Host Bennett challenges seven teams of international cake, sugar and pumpkin artists to create spooky displays, complete with mouthwatering treats; judges Shinmin Li and Aarti Sequeira decide which team will walk away with $25,000.
Spellbound
The final two teams create modern spell-casting scenes that include one special effect and three complete characters; it's up to Jonathan Bennett, Shinmin Li and Aarti Sequeira to decide who will be crowned Halloween Wars champion and win $25,000.
The Museum of Unnatural History
Host John Henson welcomes 10 bakers to the Museum of Unnatural History, where they'll face a gauntlet of ghouls and otherworldly wonders as they create sweet treats. The last baker standing wins the title of Halloween Baking Champion and $25,000!
Crazy Colors and Ghostly Graveyards
Jet and Rosanna challenge the cookie makers to give classic Halloween designs a makeover, and create 3D graveyards filled with creepy characters.
The Museum of Unnatural History
Host John Henson welcomes 10 bakers to the Museum of Unnatural History, where they'll face a gauntlet of ghouls and otherworldly wonders as they create sweet treats. The last baker standing wins the title of Halloween Baking Champion and $25,000!
Crazy Colors and Ghostly Graveyards
Jet and Rosanna challenge the cookie makers to give classic Halloween designs a makeover, and create 3D graveyards filled with creepy characters.
Spellbound
The final two teams create modern spell-casting scenes that include one special effect and three complete characters; it's up to Jonathan Bennett, Shinmin Li and Aarti Sequeira to decide who will be crowned Halloween Wars champion and win $25,000.
Tricks and Treats
Four fan-favorite kid bakers return for a Halloween-themed competition and battle it out for a baker's dream prize package that includes a blast chiller; the kids enter the kitchen to find Duff Goldman stuck in a spider web.
Wounded Warrior Project is changing the way our nation cares for veterans and helping them thrive for a lifetime. Join Trace Adkins and Dan Nevins to learn about the journeys of four injured veterans and how no warrior is left behind.
The Wellness Hour: Dr. Alvarez explores how Nuvia delivers a beautiful new smile in just 24 hours.
Games on the Gulf: Justin Time
The teams go to Galveston, Tex., where baseball star Justin Turner awards one of the biggest cash prizes in race history in a Ballpark Bites challenge; squad loyalties are pushed to their limits as they struggle to outsell one another.
Caviar Dreams
An over-confident young chef with high-end ambitions for his French restaurant must go back down to earth, illuminating the realities of running a business, before he runs it into the ground.
Raising the Bar
A devoted father sinks his retirement savings into a neighborhood bar that shaped his life, but his loyal customer base is literally dying off; Jen Agg and Aarón help him confront his fear of change and allow his daughter to step up to the plate.
A Spicy Affair
An Indian restaurateur facing bankruptcy must confess to his family.
Back to Tradition
A proud Italian immigrant must give up control of his kitchen.
Name Your Price: Battle One!
Four chefs bid in an auction before each round to determine their fourth ingredient, resulting in an unpredictable competition.
Name Your Price: Battle Two!
The chefs must bid on their fourth ingredients in an auction; in the entrée round, a bidding war breaks out over a premium item.
Name Your Price: Battle Three!
The chefs get only three items in each basket and must bid in a live auction for a fourth ingredient; the entrée round auction includes an unusual protein that gets big bids from more than one chef.
Name Your Price: Battle Four!
Four competitors are given baskets with just three items; a live auction determines what each chef scores as their fourth ingredient; one chef raises expectations by spending a lot of money to secure a favorite ingredient for his appetizer dish.
Name Your Price: Grand Finale!
The chefs are given a larger sum of money to bid on their fourth ingredient; in the first round, all the items that the chefs win at auction seem challenging in their own way, and the judges' expectations are sky-high.
No Kid Hungry
In this special competition, chefs with a deep understanding of food insecurity make meals with kids in mind; the breakfast, lunch and dinner baskets are packed with family-friendly flavors to prompt nutritious and satisfying culinary creations.
You Made Your Bread, Now Eat It
Acclaimed chef Michael Voltaggio and TV host Jaymee Sire pair up to topple Bobby Flay; they bring in Yehuda Sichel and Remy Pettus, two young and hungry chefs hot on the path to take down the culinary king.
Peas of Mind
Lela Loren, star of Power, pairs up with Bobby Flay's pal Michael Symon to try to get Bobby to power down in his own kitchen; chefs Lien Lin and Hamidullah Noori attempt to throw Bobby a curve ball with a dish he's never heard of.
Talk the Shiitake
Chefs Saif Rahman and Carolina Gomez must walk the walk and talk the shiitake to go up against Bobby Flay while Esther Choi and Michael Symon cheer them on.
Cheri Takes the Cake
Pastry chef Zac Young and SNL alum Cheri Oteri are the perfect pair to ruin Bobby Flay's night; they recruit pastry powerhouses Joe Murphy and Laura Ochikubo to turn up the heat.
Titans vs Danny Garcia
Brooklyn hotshot and Top Chef winner Danny Garcia keeps Bobby Flay's Titans on their toes with his elevated Dominican and Puerto Rican flavors; chef of the first Michelin-starred Mexican restaurant in New York City, Cosme Aguilar, judges the battle.
Fabio Viviani: Giostra
There's a lot on the line for home team chef Antonia Lofaso when her friend and fellow Italian Fabio Viviani challenges Bobby Flay's team to a battle Italiano.
Titans vs. Bryan Voltaggio
Chef Bryan Voltaggio has never beaten his younger brother Michael in competition, so he's desperate to take him down, along with the rest of Bobby Flay's Titans and walk away with $25,000.
Titans vs Karen Akunowicz
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.
Titans vs Danny Garcia
Brooklyn hotshot and Top Chef winner Danny Garcia keeps Bobby Flay's Titans on their toes with his elevated Dominican and Puerto Rican flavors; chef of the first Michelin-starred Mexican restaurant in New York City, Cosme Aguilar, judges the battle.
Fabio Viviani: Giostra
There's a lot on the line for home team chef Antonia Lofaso when her friend and fellow Italian Fabio Viviani challenges Bobby Flay's team to a battle Italiano.
Titans vs. Bryan Voltaggio
Chef Bryan Voltaggio has never beaten his younger brother Michael in competition, so he's desperate to take him down, along with the rest of Bobby Flay's Titans and walk away with $25,000.
Titans vs Karen Akunowicz
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.
Titans vs. Claudette Zepeda
The Titans face chef Claudette Zepeda, famous for her Mexican cuisine; Michael Voltaggio attempts an impossible dish in the time allowed; Brooke Williamson doesn't hold back with a show-stopping dish that has judge Marc Forgione hooked.
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Cream Puff Craze
Duff Goldman and Kardea Brown ask the sibling teams to create cream puff friendship bracelets decorated with messages to each other; then, in a choux your own adventure twist, the bakers must use unexpected ingredients like ube, dates, and tahini.
Bigs & Littles
For each team, Duff Goldman and Kardea Brown ask the older sibling to make one big dessert and the younger sibling to make a dozen little desserts; the teammates can talk to each other, but they can't work on each other's desserts!
Hat Tricks
Duff Goldman and Kardea Brown task the final sibling teams with creating ``Cat in the Hat`` helper desserts; they must craft a large, non-cake dessert featuring a joyful animal character.
Cake to Move You
For the final challenge, Goldman and Kardea Brown ask the sibling teams to create a delicious cake that gives a stunning animated illusion as the cake spins around; the winning team walks away with $25,000 and the title of Next Gen Baking Champions.
Sweets
For the first time ever, Food Network is ranking the Top 10 dishes in every crave-worthy category. Award-winning chefs reveal the results, delivering insight that won't be found anywhere else, along with a few saucy secrets and plenty of hot takes!
Noodles
Counting down the 10 most extraordinary noodles bowls and plates.
Barbecue
The top ten countdown of barbecue in America.
GGG G.O.A.T.
Fieri invites eight chefs to compete in a five-part tournament for a $70,000 prize; after the first round, the bottom three chefs are given 20 minutes to make a full Sunday supper in a sudden-death elimination round.
GGG G.O.A.T.
Fieri surprises the six remaining chefs with double wheels that pick their dish and game at random; first, the competitors must make a vegetarian dinner with limited ingredients; then, the bottom two chefs make noodle dishes in the elimination round.
GGG G.O.A.T.
A double spin of Fieri's dish and game wheels determines that the five remaining chefs must make a champagne brunch using only 8 lbs. of ingredients; the bottom two chefs fight for their survival in the elimination round by creating a seafood feast.
The G.O.A.T. Tournament Pt. 4
Guy Fieri pairs the four remaining chefs into teams to make their best pork dish with only frozen ingredients; the losing teammates face off in the elimination round by making a comfort classic using one ingredient from each aisle.
GGG G.O.A.T. Finale
Three finalists make their best chicken dinner; Guy Fieri surprises the final two chefs with a cart swap, and the chef who makes the best celebration dinner using their opponent's groceries earns the GGG Greatest of All Time trophy and $70,000.
GGG New Stars
Four first-timer chefs have to play two of GGG's oldest games -- frozen food can-can and menu magnet madness, before they can prepare their winning dishes.
Winners' Whammy Auction
Guy Fieri welcomes four previous winners back to Flavortown Market for a nonstop super battle; he gives them each $100 to make a complete steakhouse feast in 60 minutes, but first, they have to participate in a dreaded Flavortown whammy auction.
Dinner for Dollars
Flavortown Market is overflowing with whammy ingredients, so Guy Fieri declares that the chefs will bank $2,500 for each whammy item they use.
Sweet & Savory Superstars
Guy Fieri invites three savory winners and three dessert winners to pair up into super teams; the randomly selected teams have just one hour to make a sweet and savory appetizer, an upscale dinner and dessert using only a single basket of groceries.
Extreme Express Lane
In the most extreme express lane challenge ever, Guy Fieri gives three all-star chefs one hour to make an upscale appetizer, entrée, and dessert using a total of only 12 ingredients! The winner gets to shop Flavortown Market for up to $20,000.
Grill Masters: Beat the Judges
Guy Fieri sends chefs running down aisles in this high-stakes competition.
Sweet & Savory Superstars
Guy Fieri invites three savory winners and three dessert winners to pair up into super teams; the randomly selected teams have just one hour to make a sweet and savory appetizer, an upscale dinner and dessert using only a single basket of groceries.
Extreme Express Lane
In the most extreme express lane challenge ever, Guy Fieri gives three all-star chefs one hour to make an upscale appetizer, entrée, and dessert using a total of only 12 ingredients! The winner gets to shop Flavortown Market for up to $20,000.
Grill Masters: Beat the Judges
Guy Fieri sends chefs running down aisles in this high-stakes competition.
Dinner for Dollars
Flavortown Market is overflowing with whammy ingredients, so Guy Fieri declares that the chefs will bank $2,500 for each whammy item they use.
Extreme Frozen Games
Guy Fieri invites four chefs to play cool games by preparing hot dishes using nothing but frozen food; after a hot sandwich and a side in round one, the chefs may use one non-frozen ingredient in the final round if they can score a goal.
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Flay vs. Chauhan vs. Lofaso: Cookin' Up Something New
Bobby Flay battles to defend his BBQ Brawl crown against team captains Maneet Chauhan and Antonia Lofaso; Carson Kressley, Brooke Williamson and Rodney Scott return to judge the competition of live-fire cooking and other challenges.
Meat and Taters!
Four chefs are all about the meat and potatoes with baskets that feature this classic comfort-food combo; they'll have to make bite-sized appetizers out of mighty, meaty portions and craft an appetizing entrée using a bizarre savory cake.
Sea Bean Bonanza
The chefs find a salty veggie and a dried fruit in the appetizer basket; in the entrée round, a carnival treat meets a Tex-Mex staple in the form of a strange mashup ingredient; chefs come up with ideas for creative cakes in the final round.
Sushi Showdown
Four skilled sushi chefs compete to create appetizers with precision and potato chips; the chefs in the entrée round get creative with a prized fish and some candy, while choices in the dessert round impress the judges.
African Soul
Four chefs connected to the culinary history of Africa cook with passion in this competition; goat chops test the chefs' chops in the entrée round and a final basket that skews more savory than sweet presents a challenge for the finalists.
Titans vs Danny Garcia
Brooklyn hotshot and Top Chef winner Danny Garcia keeps Bobby Flay's Titans on their toes with his elevated Dominican and Puerto Rican flavors; chef of the first Michelin-starred Mexican restaurant in New York City, Cosme Aguilar, judges the battle.
Titans vs. Kaleena Bliss
Chef Kaleena Bliss is on a competition winning streak; chef Kaleena is beaten Bobby Flay, and now he's invited her to try her luck at the Titans, while Bobby's protégé, Chef Hillary Sterling, dishes out tough critiques.
Titans vs. Shirley Chung
Chef Shirley Chung has a bone to pick with Bobby Flay's Titans, especially her former roommate, Brooke Williamson; while Shirley's intimate knowledge could lead to their downfall, Iron Chef Geoffrey Zakarian's judging keeps everyone on their toes.
Fabio Viviani: Giostra
There's a lot on the line for home team chef Antonia Lofaso when her friend and fellow Italian Fabio Viviani challenges Bobby Flay's team to a battle Italiano.
High Steaks
Chefs Trisha Perez Kennealy and Cesar Aldrete face each other in a battle of strip steaks; their goal is to take down Bobby Flay with the help of Anne Burrell and Josh Capon.
Food, But Make It Fashion
Bobby Flay takes to the catwalk to try to avoid a loss from Sunny Anderson and Carson Kressley; chefs Eli Dunn and Kim Mills bring the food.
A is for Aasif, Alex ... and Ambush!
Actor and comedian Aasif Mandvi and chef Alex Guarnaschelli join forces with chefs Diane Lam and Surbi Sahni to test Bobby Flay's abilities and teach him one more A-word: the agony of defeat.
Under the Tuscan Sun
Kalen Allen and Anne Burrell help chefs Paolo Calamai and Angelo Competiello show Roberto Flay how Tuscan cuisine is done in the old country.
What a Dump-ling!
Chefs Anne Burrell and Eddie Jackson bring the noise as chefs Jessica Yarr and Matthew Zafrir bring the flavor to dump Bobby Flay in a pierogi battle.
Breakfast of Champions
Pastry chef Duff Goldman and journalist Gayle King interrogate Bobby Flay; while chefs Brian Ingram and Dayana Joseph cook up a breakfast of champions.
Tame the Lion's Mane
Michael Voltaggio and Christian Petroni choose chefs Lanny Chin and Wendy Zeng to tackle a tricky star ingredient in hopes of defeating Bobby Flay.
No More Mr. Nice Pie
Alex Guarnaschelli and Carson Kressley hype up chefs Kyle Garry and Sam Bassett in a showdown before the winner takes on Bobby Flay.
Fight Like a Lion
Eric Adjepong and Jaymee Sire team up with chefs Solomon Johnson and Niema Digrazia to challenge Bobby Flay with a dish from the African Diaspora.
Too Hot to Handle
Carla Hall and Sean Evans team up with chefs Chris Binotto and Darian Hernandez to challenge Bobby Flay to a food battle.
Is It Getting Chile in Here?
Eva Longoria and Eddie Jackson lead a Mexican standoff when Bobby Flay faces chefs Stefanie Torres and Nick Zocco -- and they're not leaving without a win.
Razzle Dazzle
Carson Kressley and Maneet Chauhan bring the razzle-dazzle as chefs Rajesh Pathak and Hideki Harada take on Bobby Flay with a challenging signature dish.
Fabio Viviani: Giostra
There's a lot on the line for home team chef Antonia Lofaso when her friend and fellow Italian Fabio Viviani challenges Bobby Flay's team to a battle Italiano.
Mole Mania
Actor Jeff Hiller and Amanda Freitag band together with chefs Thomas Bille and Keegan Andrews to cook up a spicy dose of defeat for Bobby Flay.
Sunny's Ringers
Sunny Anderson and Amanda Freitag enlist the help of chefs Ed Oliveira and Eric McCree, two chefs that Sunny knows personally, to conquer Bobby Flay's kitchen.
Is It Getting Chile in Here?
Eva Longoria and Eddie Jackson lead a Mexican standoff when Bobby Flay faces chefs Stefanie Torres and Nick Zocco -- and they're not leaving without a win.
Razzle Dazzle
Carson Kressley and Maneet Chauhan bring the razzle-dazzle as chefs Rajesh Pathak and Hideki Harada take on Bobby Flay with a challenging signature dish.
Fabio Viviani: Giostra
There's a lot on the line for home team chef Antonia Lofaso when her friend and fellow Italian Fabio Viviani challenges Bobby Flay's team to a battle Italiano.
Mole Mania
Actor Jeff Hiller and Amanda Freitag band together with chefs Thomas Bille and Keegan Andrews to cook up a spicy dose of defeat for Bobby Flay.
Sunny's Ringers
Sunny Anderson and Amanda Freitag enlist the help of chefs Ed Oliveira and Eric McCree, two chefs that Sunny knows personally, to conquer Bobby Flay's kitchen.
Fight Like a Lion
Eric Adjepong and Jaymee Sire team up with chefs Solomon Johnson and Niema Digrazia to challenge Bobby Flay with a dish from the African Diaspora.
Too Hot to Handle
Carla Hall and Sean Evans team up with chefs Chris Binotto and Darian Hernandez to challenge Bobby Flay to a food battle.
Family Dinner
Host Noah Cappe takes a seat at the table for family dinner, carnival style; he meets the carnival cooks who put a twist on family favorites and transform them into fair food marvels.
Local Legends
Regional specialties get a carnival upgrade on the midway; from sandwiches that put cities on the map to desserts representing an entire state.
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Paid programming.
The Great 8 Faceoff
Guy Fieri welcomes the victorious Great Eight back into the arena to compete in the toughest quarterfinals in Tournament of Champions history, where they'll have to face each other along with the dreaded randomizer in sudden death showdowns.
The Museum of Unnatural History
Host John Henson welcomes 10 bakers to the Museum of Unnatural History, where they'll face a gauntlet of ghouls and otherworldly wonders as they create sweet treats. The last baker standing wins the title of Halloween Baking Champion and $25,000!
Back from the Dead: Halloween All Stars
Eight all-star teams return to battle in head-to-head challenges.
Throwback Throwdown
Fieri welcomes the first three winners of GGG to return and compete for up to $20,000. First, the chefs must make a baller burger and side, even though all buns are out of stock. Then, the final two make a high-end dinner featuring only frozen foods.
GGG Call-Outs
Guy Fieri brings back two worthy competitors for a grudge match against the chefs that previously beat them; a Chicago chef calls out the opponent who bested her in a bacon brawl; Damaris Phillips settles the score with a vegetarian rematch.
Not Your Typical Joints
In Charlotte, N.C., an eatery tucked inside a beer store serves waffle creations; in Houston, a fusion joint mashes up barbecue with sushi; in Cancun, a beachy spot surprises guests with nurse shark pescadillas and a Mayan fresh-fish specialty.
Beef, Lamb and Pig
In Louisville, Ky., a real-deal Irish pub serves cottage pie and a lamb-cabbage specialty; in Charlotte, N.C., a spot prepares flavorful Asian-barbecue fusion; a Charlotte burger joint with sweet potato, brie and house-made pimento cheese toppings.
On the Hook and in the Bun
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.
Italian, Hawaiian and Colombian
In Hawaii, a poke place knocks it out of the park with their island specialties; a crazy Italian spot in San Carlos, Calif., puts tasty twists on their homemade pasta; a Latin joint in Miami serves up killer Colombian specialties.
Whole Lotta Comfort
Hearty helpings of comfort include a soul food spot dishing out Southern seafood and killer fried chicken in Atlanta.
Handy Helpings
On this trip, Guy Fieri grabs a fistful of righteous hand-held toppings starting with a kolach cafe in Salt Lake City cooking up their Czech specialties with some sweetness and comfort.
Spinning the Globe
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.
Piling on the Pork
A Puerto Rican spot in San Antonio builds a unique take on nachos and cooks a monster chop; a gangster grill in New Orleans serves pork knuckles and sweet bird; a funky joint that makes pork tacos and puts collards in a mouthwatering melt.
Mom and Dad
In Logan, Utah, a family-run Indian spot hooked up to a gas station with Dad handing out specialties from his homeland; in Burlington, Vt., a dumpling house made from a legendary food cart where mother and daughter are serving authentic flavor.
Tacos, Tots and Chops
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.
From Chicken to Chiles
Guy Fieri finds all kinds of unexpected flavor, starting with next-level sandwiches in Cleveland with Chef Michael Symon; a New Jersey joint is amping up bar bites, and a chef in La Quinta, Calif., reinvents her mom's chilaquiles.
Chicken, Steak and Cake
Guy Fieri's doubling up with sweet and savory, both hot and cold; there are chicken and steak arepas in San Juan, Puerto Rico, winning wings from a food truck in Laramie, Wyo., and an ice cream-cake combo; a raclette-ramen mashup in Cleveland.
Beef and Bird
Loading up the meat with bomb beef and bird; in North Conway, N.H., a funky joint is putting Thai in their tacos, and a local gem in Emerald Isle, N.C., is firin' up big barbecue; in Taos, N.M., a traditional spot serves up New Mexican specialties.
Burgers, Bone Marrow and Bangladesh
Guy Fieri's grabs big-deal eats; smoking smash burgers at a whisky joint in East Boston; a Minneapolis spot serves up flavor bursting bone marrow; a GGG alumnus dishes out the bomb Bengali-American fare in Ohio.
Triple D Nation: Feel-Good Flavor
Fieri's circling back to some hot home-cooking hangouts! A spot in Austin, TX, is doing a salsa-chicken pie from scratch, a New Orleans joint is firing up country-fried chicken, and a brother-sister team in Chicago is serving Seoul-style dumplings.
Pizza, Pastrami and Potato Skins
Guy Fieri explores comfort food at an Austin deli serving pastrami and a Calgary restaurant offering brisket and ribs.
Beef, Bowls, and Burritos
Smoked, Fried, and Aged
Guy's savoring smoked, fried, and dry-aged delights!
Home Cooked Flavor
Exploring home-cooked comfort, starting with savory scones in Somerville, Mass.; an Ohio distillery is serving elevated eats like barbacoa nachos; a soul food spot in Indianapolis is plating a killer collard green grilled cheese.
Sandwich-Fest
Guy Fieri hits the road for elevated meatloaf and creative chicken trifecta in Omaha, Neb., dynamite dip and fall-off-the-bone pork in Daphne, Ala., and bomb bao with a righteous Reuben in Stamford, Conn.
Triple D Nation: Feel-Good Flavor
Fieri's circling back to some hot home-cooking hangouts! A spot in Austin, TX, is doing a salsa-chicken pie from scratch, a New Orleans joint is firing up country-fried chicken, and a brother-sister team in Chicago is serving Seoul-style dumplings.
Pizza, Pastrami and Potato Skins
Guy Fieri explores comfort food at an Austin deli serving pastrami and a Calgary restaurant offering brisket and ribs.
Beef, Bowls, and Burritos
Smoked, Fried, and Aged
Guy's savoring smoked, fried, and dry-aged delights!
Home Cooked Flavor
Exploring home-cooked comfort, starting with savory scones in Somerville, Mass.; an Ohio distillery is serving elevated eats like barbacoa nachos; a soul food spot in Indianapolis is plating a killer collard green grilled cheese.
Sandwich-Fest
Guy Fieri hits the road for elevated meatloaf and creative chicken trifecta in Omaha, Neb., dynamite dip and fall-off-the-bone pork in Daphne, Ala., and bomb bao with a righteous Reuben in Stamford, Conn.
Beef and Bird
Loading up the meat with bomb beef and bird; in North Conway, N.H., a funky joint is putting Thai in their tacos, and a local gem in Emerald Isle, N.C., is firin' up big barbecue; in Taos, N.M., a traditional spot serves up New Mexican specialties.
Burgers, Bone Marrow and Bangladesh
Guy Fieri's grabs big-deal eats; smoking smash burgers at a whisky joint in East Boston; a Minneapolis spot serves up flavor bursting bone marrow; a GGG alumnus dishes out the bomb Bengali-American fare in Ohio.
Eating Las Vegas
Noah Cappe investigates the Great American Foodie Fest in Nevada and gets lucky with some monster meat meals like the Katsu Curry Sandwich; at the Kittitas County Fair in Washington, Noah goes local with the Beefalo Burger and Hucklepeach Donuts.
The Waffle Truth
The Circleville Pumpkin Show in Ohio, where pumpkin stars in treats like Pumpkin Chili Dogs and Fall Favorite Taffy; Southern favorites including True Grits and Banana Split Pudding Bites are at the North Carolina State Fair in Raleigh.
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Farmers' Breakfast
Molly Yeh is showing her thanks to all the hardworking farmers with a hearty breakfast spread.
Norwegian Celebration
Molly Yeh is cooking for a Norwegian dinner celebration on the farm, starting with Lefse hot dogs with fennel slaw and open face salmon and avocado sandwiches; she also makes crispy paprika fries with dill mayo and a stunning Norwegian wreath cake.
Midwest Delicatesse
Molly Yeh and her husband, Nick, are missing the Big Apple -- especially the food -- so to crush the craving, she whips up pastrami sandwiches with onion rings, hearty chicken kreplach soup and, for dessert, beautiful black and pink cookies.
A Colossally Cozy Dinner
Molly Yeh makes a cozy dinner on the farm; she gets cooking with her Asian chicken pot pie with a scallion pancake crust, potsticker stir fry, orange broccoli and cauliflower and satisfying frosted five-spiced gingerbread cookies.
Drummond Kids At the Merc
Filling the fridge with the kids' favorite foods; Paige's quiche with her pick of fillings; broccoli cheese mac and cheese mash-up as ordered by Bryce; chicken noodle soup for the Merc's newest recruit; berry yogurt parfaits.
Low-Carb Party Bites
Ree Drummond is prepares for a party by making a tasty lineup of low-carb appetizers; sausage stuffed mushrooms; make-ahead zucchini roll ups; baked brie a la Ree; jalapeno cheese crisps; salmon and cucumber bites; Spanish marinated olives.
Leading Vegetables
Celebrating vegetable dishes sure to get rave reviews; there's tomato cobbler with cheesy herb topping, an ensemble of vibrant greens in veggie-packed baked pasta, warming simple curry pumpkin soup, and rich cauliflower mash.
Comfort Made Easy
Ree Drummond shares simple takes on comfort classics; she spices up Tex-Mex chicken fried steak, puts a speedy spin on pesto chicken lasagna skillet, gives cream of celery soup a retro vibe, and adds luxury to white chocolate hot chocolate.
Fall Fan Favorites
New twists on viewers' fall favorites include Sunny Anderson's mini meatloaves Cheat Sheet and Geoffrey Zakarian's pumpkin, bacon and caramelized onion quiche; cookbook author Samantha Seneviratne bakes a maple cream pie.
Weekend Winners
The hosts share favorite recipes, including Alex Guarnaschelli's comforting pork osso buco, Jeff Mauro's butternut squash and leek agnolotti and Geoffrey Zakarian's cozy almond orange cake.
Primo to Secondo
Chef Gabe Bertaccini takes our taste buds to central Italy, beginning with Crespelle alla Fiorentina, delicate Italian crepes filled with creamy ricotta and spinach. Then, Lamb Chops Scottadito is made complete with a side of Herb Cast-Iron Potatoes.
Chicken
Chef Gabe Bertaccini dives into two beloved classics, starting with Chicken al Mattone, a Tuscan classic with incredibly crispy skin and juicy meat. Then, fresh Chicken Parmesan is bold and delicious with blistered cherry tomatoes and basil.
Titans vs. Alex Stupak
Titan Michael Voltaggio is left speechless when his longtime friend Alex Stupak enters Bobby Flay's Triple Threat kitchen; this culinary rebel is ready to annihilate the Titans and win the glory, but Michelin-star chef Buddha Lo is the judge of that.
Titans vs. Bao Bao
The Noodle Queen, Suchanan Chef Bao Bao Aksornnan, is ready to settle a score with Bobby Flay that's 10 years in the making; she's using her arsenal of Thai flavors to impress judge Viet Pham, who has beaten the Titans, and even Bobby, twice.
Titans vs. Competition Legend
It's the shock heard round the culinary world as Bobby Flay calls a dear friend to triple threat under false pretenses, and his surprise has the Titans shook; Italian culinary maestro Stefano Secchi holds all the cards.
Triple D Nation: Sandwiches, Scandinavian and Street Tacos
Guy Fieri visits Triple-D hotspots; a Chicago joint serving Swedish casserole; an Austin taqueria making craveable quesabirria; a funky New Orleans spot cooking pot pie empanadas.
Triple D Nation: A World of Flavortown
Fieri's traveling back for a world of flavor! An Irish pub-restaurant in Louisville, KY, is going strong with scrumptious salmon rillettes, a Chicago joint is serving up steamed pork buns, and a rocking spot in Texas is churning out chicharron tacos.
Funkalicious
Guy's getting funky with jerk chicken, duck confit banh mi, and more.
Southern, Sweets and Spam
A triple-G champ is serving craveable cake in Calgary, Alberta; a husband and wife team in Reno, Nev., is rocking killer collards; an Asheville, N.C., joint is cooking up a sweet soy Spam bowl.
Mad Mutations and Transformations
John Henson pairs up the bakers into research teams; they create lab specimen-stuffed desserts, featuring tongues, eyeballs, noses and toes.
Rotten and Forgotten Desserts
Inspired by the lab's umami-loving mummy, John Henson tasks the bakers with creating sweet mummy treats featuring umami ingredients.
Wizard of Labs
John Henson challenges the bakers with high-velocity tornado desserts; the bakers get gooey as they present judges Carla Hall, Zac Young and Stephanie Boswell with melted witch desserts.
Otherworldly Treats
John Henson catches a spirit in the X-ray room, and he wants the bakers to use its X-rays as templates for build-a-spirit desserts.
The Past Comes Back to Haunt You
The final bakers take on two very difficult challenges inspired by the past, all leading up to a time-traveling monster mash.
Rotten and Forgotten Desserts
Inspired by the lab's umami-loving mummy, John Henson tasks the bakers with creating sweet mummy treats featuring umami ingredients.
Wizard of Labs
John Henson challenges the bakers with high-velocity tornado desserts; the bakers get gooey as they present judges Carla Hall, Zac Young and Stephanie Boswell with melted witch desserts.
Otherworldly Treats
John Henson catches a spirit in the X-ray room, and he wants the bakers to use its X-rays as templates for build-a-spirit desserts.
The Past Comes Back to Haunt You
The final bakers take on two very difficult challenges inspired by the past, all leading up to a time-traveling monster mash.
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Korean BBQ
Esther Choi makes some favorite Korean classics; first, she picks the perfect flanken-cut short ribs for her Korean barbecue dish of LA Kalbi with Ssamjang; Esther's hot pot dish, Bulgogi Mushroom Jeongol, is all about savory bulgogi flavor.
Kimchi Time
Esther Choi teaches how to make two types of kimchi, a fast Mak Kimchi that's ready in just days, as well as Halmoni's Kimchi, her grandmother's recipe; plus, Esther shares how to make Kimchi Fried Rice and bossam, Korean Pork Belly Wraps.
Family Time
Esther Choi makes Gyeran-Mari, a Korean rolled omelet, and Sweet Potato Pancakes, which are huge hits with her son, Leon; then, Esther shows how to make Nurungji Chicken, a whole roasted chicken cooked over sticky rice until the skin gets crispy.
Korean Comfort Foods
Esther Choi shares some of her favorite Korean comfort foods; she makes a classic Korean rice roll, Kimbap, and takes it to the next level with a simple Ramyun; then, she pairs Seafood Japchae with Spinach Namul to keep things fresh and balanced.
Back Office Bash
At the end of the workday, Ree Drummond and her team are having a casual office-warming party at their new space in town.
One Potato, Two Potato
Ree Drummond spotlights different kinds of potatoes in a variety of delicious dishes; purple sweet potato soup with a pistachio crumble, corned beef hash with roasted russets and sweet potatoes, and potato dumplings with leftover mashed potatoes.
No Fail Fall
Ree Drummond cooks some no-fail fall favorites, starting with an autumn steak salad and a one-pan fall chicken skillet, then, she prepares Santa Fe eggs in purgatory for an all-day breakfast and her quick mini chocolate tarts.
Fall in Love
Ree Drummond is all about cozy, fall-inspired food; she serves up pecan-crusted pork chops with whiskey cream sauce, fruity glazed apple cider donuts, hearty root vegetables with spicy Italian sausage and creamy butternut squash fettuccini alfredo.
Simply Comfort 4 Ways
Broccoli chicken and cheese soup, outrageously cheesy creamy sage baked ravioli, meatless cauliflower parm, hazelnut hot chocolate made in the slow cooker.
Family News
Ree Drummond shares family news while cooking for her kids; she makes Orange Chicken and Peppers for Paige and a French Onion Casserole for Alex to have after her baby is born; there are Totally Terrific Cookies and Sloppy Joes To Go for the boys.
Pasta Dinner
Gabe makes hand-rolled Pici all'Aglione and delicate Raviolo al Uovo.
Primo to Secondo
Chef Gabe Bertaccini takes our taste buds to central Italy, beginning with Crespelle alla Fiorentina, delicate Italian crepes filled with creamy ricotta and spinach. Then, Lamb Chops Scottadito is made complete with a side of Herb Cast-Iron Potatoes.
Stuff It!
The Kitchen hosts are making all things stuffed; Jeff Mauro kicks off the fun with his authentic Chicago style stuffed deep dish pizza; Geoffrey Zakarian fries up crispy pork and shrimp rolls; Katie Lee Biegel makes her unstuffed mushroom dip.
Red Light Special Extravaganza
Guy Fieri has plenty of deals to welcome four chefs to Flavortown Market, with red light specials in all 10 aisles; using the red light specials, the chefs must create a fried feast before making a pork dish that's limited to 11 ingredients or fewer.
Beat the Judges: Express Lane
Guy Fieri challenges three experienced chefs to prepare their best pork dish using only 10 items; the winner earns an automatic $15,000 and can wager up to $5,000 in an express lane seafood battle against the all-star judge of their choice.
Food Family Takeover
Three restaurant crews featuring family and longtime employees compete.
Scary Sculpting
Each of the six carvers sculpt a 3D zombie in their likeness, complete with accessories that reflect their personality; the first team challenge requires creating a giant haunted house using a minimum of 15 pumpkins.
Sky-High Scares
Sunny challenges the carvers to reach new heights and build their biggest pumpkin creations yet, first bringing a frightening phobia to life and then depicting a circus sideshow gone terribly wrong.
Gourd Games
The final four carvers battle it out to earn the title of ``Outrageous Pumpkins Champion``; they create a larger-than-life children's toy with a creepy spin; then, the carvers go all out with a sinister depiction of a popular playground pastime.
Back from the Dead: Things That Go Buzz in the Night
Jonathan Bennett challenges the teams to create terrifying insect-infested showpieces and daring buzz-worthy desserts inspired by coffee, tea, and spirits. After an unexpected twist, judges Shinmin Li and Andrew Fuller execute a shocking elimination.
Trick or Eat
Duff and Maneet Chauhan challenge four fan favorites to create a Halloween mask pie using ingredients the bakers collect while trick-or-treating, but there is a sudden and shocking twist.
The Nightmare Before Pastry
Katie Lee and Zac Young want to scare up a victory, but Bobby Flay isn't giving up without a fright; pastry chefs Michael McGowan and Kareem Queeman have a scream at the spooky star ingredient.
Back from the Dead: Things That Go Buzz in the Night
Jonathan Bennett challenges the teams to create terrifying insect-infested showpieces and daring buzz-worthy desserts inspired by coffee, tea, and spirits. After an unexpected twist, judges Shinmin Li and Andrew Fuller execute a shocking elimination.
Trick or Eat
Duff and Maneet Chauhan challenge four fan favorites to create a Halloween mask pie using ingredients the bakers collect while trick-or-treating, but there is a sudden and shocking twist.
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Wounded Warrior Project is changing the way our nation cares for veterans and helping them thrive for a lifetime. Join Trace Adkins and Dan Nevins to learn about the journeys of four injured veterans and how no warrior is left behind.
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Talented & Terrible: Boot Camp's Got Talent
Chefs Anne Burrell and Gabe Bertaccini have just seven weeks to turn a talented bunch of culinary train wrecks into kitchen stars; the recruits kick things off with their signature showstopper dish and then tackle making a chicken dinner.
Foolproof Fallbacks
Ree Drummond whips up dishes that can't go wrong, including chocolate sheet cake with vanilla bean frosting, stuffed peppers, simple Tex-Mex chicken spaghetti, and whiskey pot roast.
Fresh and Fast
Ree Drummond puts a fresh spin on dinner with a one-pan chicken cauliflower skillet, saucy rustic turkey meatball pasta and an extra-fast orange ginger steak stir-fry; she also cooks grilled pita pizzas piled high with vegetables for a solo supper.
Countertop Cooking
Ree Drummond is cooking on the countertop; she puts together a speedy all-in-one sausage and potato soup in the pressure cooker; then, the air fryer is perfect for a fast BBQ chicken bagel pizza; the microwave serves up a quick brownie bowl.
More Cheese Please
Ree Drummond is getting cheesy; Mascarpone Cheesecake Bars get a cheery cherry topping; Oaxaca cheese and sharp cheddar elevate Cheese Enchiladas, Pepper Jack and Colby Jack team up in Beer Cheese for 2 and more.
Fall for Your Pantry
Seasonal dishes using pantry staples; chicken bolognese; popovers with sesame butter and spiced pear jam; German-style sweet potato salad; lentil salad with mushrooms and pink lady apples; spicy bean dip.
The Kitchen's Brunch in Bed
The ultimate cozy brunch menu; Geoffrey Zakarian whips classic Belgian waffles; Katie Lee Biegel shares her indulgent everything bagel cream cheese rolls; Sunny Anderson serves up a brown sugar cold brew.
Fire and Ice
Tituss Burgess welcomes VIP guests Esther Choi and Judy Joo, who request something spicy for dinner from the remaining four chefs; the chefs must use even more of their precious resources to make something icy cool for the guests.
A Midnight Check-In
There are only three chefs remaining as host Tituss Burgess welcomes VIP guest Andrew Zimmern for a late check-in; the competitors make a midnight snack, and in the morning, they use their dwindling ingredients to create stunning breakfast dishes.
The Last Bite
Tituss Burgess welcomes three VIP guests, Iron Chefs Alex Guarnaschelli, Cat Cora and Jose Garces to the hotel; the final competitors must impress the guests with a three-course meal to win the grand prize of 25,000 dollars.
Bottoms Up, Bobby Down!
Actress, comedian and foodie Aisha Tyler and Katie Lee Biegel get crafty.
The Bald and the Beautiful
Supermodel and swimwear designer Devon Windsor teams up with Chef Michael Symon to keep the drama high while chefs Dom Crisp and Santiago Guzzetti try to cook up a win against Bobby Flay.
Red Carpet Ready
Chef Katie Lee Biegel and fashion icon Carson Kressley glam it up; chefs Rob Reinsmith and Manny Barella dress Bobby Flay down.
Sweet Defeat
Duff Goldman and actress Alyson Hannigan join forces with pastry pros Jewel Johnson and Katherine Sprung to take down Bobby Flay.
From Plies to Plating
Andrew Zimmern and Misty Copeland dance circles around Bobby Flay as chefs Tristen Epps and Vinnie Cimino make sure their plates are on point.
Bad News for Bobby
Scott Conant and journalist Kaitlan Collins hope to report a loss by enlisting Beat Bobby Flay judges Hugh Mangum and Katie Pickens to take Bobby down.
Oh, Crepe!
Brooke Williamson and actor Randall Park recruit chefs Marcos Spaziani and Richard Van Lê to teach Bobby Flay a thing or two about a tricky signature dish.
Spill the Tea
Chef Geoffrey Zakarian and Entertainment Tonight anchor Nischelle Turner dig up the dirt on Bobby Flay to help chefs Arnold Myint and Emily Lim get red carpet ready.
The Museum of Unnatural History, Part 1
Host John Henson welcomes 10 bakers to the Museum of Unnatural History, where they'll face a gauntlet of ghouls and otherworldly wonders as they create sweet treats. The last baker standing wins the title of Halloween Baking Champion and $25,000!
