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 Fieri continues the first-round battles as James Beard nominee Dale Talde faces off against House of Knives winner Shirley Chung. In the final battle of the night, the third mystery culinary icon is revealed to take on qualifier winner Viet Pham.
Host Eric Adjepong introduces three skilled chefs from California, Texas and North Carolina to take a shot at knocking chef Alex Guarnaschelli out of the top spot while taking on a favorite ingredient of America: cheese.
Chef Alex Guarnaschelli and three skilled chefs from California, Massachusetts and Colorado take on bacon; the chefs test their abilities and bacon know-how to knock out chef Alex.
Three chefs from New York, Oregon and Texas who specialize in vegetarian and vegan cuisine meet host Eric Adjepong in the arena with the hopes of knocking Chef Alex Guarnaschelli out of the competition and a chance to win $10,000.
Chefs representing some of the busiest sports stadiums in the United States challenge Alex Guarnaschelli in a battle for the best game day dish; they'll have the chance to win up to $15,000 if they can knock Alex out of the ballpark.
Eric invites three Japanese chefs to take on Alex in a competition that's out of her comfort zone; judges Shota Nakajima and Tetsu Yahagi decide if they have what it takes to beat an Iron Chef in her own arena.
Guy Fieri brings back four chefs who came close to victory in their first time in Flavortown Market to prove that the second time's a charm; the chefs make a redemption dinner using the ingredients that previously took them down.
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.
Guy Fieri's teenage son, Ryder, accidentally leaves behind a cart full of his favorite after-school snacks, so Guy makes four talented, up-and-coming chefs incorporate the snacks into two rounds of GGG hijinks.
Guy Fieri wants three produce-loving pros to let the world know how delicious vegetarian cuisine can be, so they make a comfort classic using only plant-based foods, and the winner takes on an all-star judge.
Guy Fieri invites four chefs from his show to put their poultry skills to the test in two rounds of chicken dishes at Flavortown Market.
Four cheese-obsessed chefs go head-to-head in two challenges; Guy Fieri rolls a cheese die to determine how many different types of cheese the chefs must use before they shop the sample tables for their cheesy winner's dinner.
Three restaurant crews featuring family and longtime employees compete.
The returning champ faces Maria Mazon and Brad Miller as Guy Fieri challenges the chefs to make only handheld food; judges Adam Sobel and Tiffani Faison choose which chef adapted best to the unexpected twists of Guy's culinary wonderland.
Guy challenges the reigning champ to battle chefs Tiana Gee and Andrew Riccatelli to bring home the bacon with bold pork dishes; Stephanie Izard and Graham Elliot judge every bite to decide which chef will hog the spotlight and win up to $20,000.
Guy Fieri continues the first-round battles as James Beard nominee Dale Talde faces off against House of Knives winner Shirley Chung. In the final battle of the night, the third mystery culinary icon is revealed to take on qualifier winner Viet Pham.
Guy challenges the reigning champ to battle chefs Tiana Gee and Andrew Riccatelli to bring home the bacon with bold pork dishes; Stephanie Izard and Graham Elliot judge every bite to decide which chef will hog the spotlight and win up to $20,000.
Guy Fieri continues the first-round battles as James Beard nominee Dale Talde faces off against House of Knives winner Shirley Chung. In the final battle of the night, the third mystery culinary icon is revealed to take on qualifier winner Viet Pham.
The returning champ faces Maria Mazon and Brad Miller as Guy Fieri challenges the chefs to make only handheld food; judges Adam Sobel and Tiffani Faison choose which chef adapted best to the unexpected twists of Guy's culinary wonderland.
Guy Fieri brings the international flavors he's discovered back home by inviting four DDD chefs to cook their world cuisine in Flavortown Market; their first challenge is injecting their global flavor into a diner classic.
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Jesse Palmer challenges the seven remaining bakers to make ethereal roll cakes with enchanting forest accents; the competitors make tiered macaron cakes featuring an assigned garden vegetable for judges Duff Goldman, Kardea Brown and Nancy Fuller.
Jesse Palmer asks the six bakers to team up to make butterfly-shaped napoleons; the teams create cakes that bring the beauty and serenity of a garden to life for judges Duff Goldman, Kardea Brown and Nancy Fuller.
Jesse Palmer asks the five bakers to make floating tropical fruit desserts; the competitors cook for judges Duff Goldman, Kardea Brown and Nancy Fuller when they make an ice cream-filled cake bombe that's decorated to glow in the dark.
Palmer asks the final four bakers to make strawberry fraisier cakes; the bottom two bakers must make one item with a significant personal story for judges Duff Goldman, Kardea Brown and Nancy Fuller to decide who will move on to the finale.
Palmer challenges the final three bakers to make layered sky-high Marie Antoinette cakes decorated with an elaborate floral headdress theme; Duff Goldman, Kardea Brown and Nancy Fuller decide who wins $25,000 and the title of Spring Baking Champion.
Mei Lin, Tiffany Derry and Brian Malarkey to put $15,000 of their own money on the line.
Eric Adjepong invites chefs Stephanie Izard, Jonathon Sawyer and Karen Akunowicz to a high-paced culinary poker showdown to face some of the most diabolical wildcards to win bragging rights and cold, hard cash.
Eric Adjepong invites Aarti Sequeira, Catherine McCord, and Damaris Phillips to spend their ladies' night at his card game as they have a culinary showdown with the final round hinged on the best French toast.
Host Eric Adjepong challenges Asian American legends Jet Tila, Dale Talde, and Nini Nguyen in a raucous, irreverent, late-night culinary street fight where the winner could go home with $15,000 and bragging rights over their peers.
Cody and Sam Carroll of Cajun Aces compete to prove that love is a kitchen battlefield; it's only fitting that Sunny Anderson and Jeff Mauro officiate at the attempt to send Bobby Flay off unhappily ever after.
Legendary actor John O'Hurley pairs up with Food Network's Damaris Phillips in trying to catalog all of Bobby Flay's fails; talented chefs Charlie Fuerte and Jonathan Brooks look to turn the tables on Bobby and leave victorious.
Sunny Anderson and TV host Ross Mathews team up with chefs Kaleena Bliss and Melissa Donahue-Talmage to boil up a win against Bobby Flay.
Things get personal when two people who know Bobby Flay better than anyone try to beat their boss.
Andrew Zimmern and Misty Copeland dance circles around Bobby Flay as chefs Tristen Epps and Vinnie Cimino make sure their plates are on point.
We are joined by Eddie Jackson and country musician Wynonna Judd; chefs John Howie and Bobby Marcotte battle Bobby Flay with a Southern staple.
The kitchen goes metal when Iron Chef Jose Garces and Worst Cooks in America's Anne Burrell team up to take down their good friend, Bobby Flay; they pick Tagine Queen Aneesa Waheed and hard-hitting chef Ryan Lory to deliver the win.
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.
SNL's Heidi Gardner pairs up with Katie Lee to give Bobby Flay a double dose of trouble; duo Iesha Williams and Nirva Israel-Llorca go toe-to-toe with Mark and DeAnna Germano for a chance to double down on a win.
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.
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.
Chefs Brooke Williamson and Cliff Crooks take the fight to the kitchen when they back contenders Javier Canteras and Emiliano Marentes to crack Bobby Flay.
``Chopped`` judge Alex Guarnaschelli and the ``Cake Boss,`` Buddy Valastro, don't sugarcoat their desire to take down Bobby Flay; the princess of pastry, Paulette Goto, and sweet sensation Zac Young return for a chance at revenge.
Alex Guarnaschelli and Carson Kressley hype up chefs Kyle Garry and Sam Bassett in a showdown before the winner takes on Bobby Flay.
Gordon tries to revamp Voleo's Seafood Restaurant, a second-generation family-run restaurant struggling to stay afloat following the devastation caused by Hurricane Ida in 2021.
Chef Ramsay confronts the stubborn owner of the Olde Hitching Post in Massachusetts, who refuses to let his daughter and eatery co-owner have any control.
``Chopped`` judge Alex Guarnaschelli and the ``Cake Boss,`` Buddy Valastro, don't sugarcoat their desire to take down Bobby Flay; the princess of pastry, Paulette Goto, and sweet sensation Zac Young return for a chance at revenge.
Alex Guarnaschelli and Carson Kressley hype up chefs Kyle Garry and Sam Bassett in a showdown before the winner takes on Bobby Flay.
Gordon tries to revamp Voleo's Seafood Restaurant, a second-generation family-run restaurant struggling to stay afloat following the devastation caused by Hurricane Ida in 2021.
Chef Ramsay confronts the stubborn owner of the Olde Hitching Post in Massachusetts, who refuses to let his daughter and eatery co-owner have any control.
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.
Chefs Brooke Williamson and Cliff Crooks take the fight to the kitchen when they back contenders Javier Canteras and Emiliano Marentes to crack Bobby Flay.
French chefs Laurent Zirotti and Eric Damidot go head to head in the arena, and Food Network's Geoffrey Zakarian and Damaris Phillips choose the chef who has what it takes to compete against Bobby Flay.
Ted Allen and Chef Hall dig deep into Bobby's past for all-star chefs who know him and his food backward and forward; Southern chefs Wesley True and Justin Hunt want to take care of some unfinished business.
Join Cindy Crawford as she talks to real customers about the breakthrough skincare system that keeps them looking their best. Take a trip to the stunning French countryside to see the rare French melon that defies the aging process.
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Eight chefs remain, and the competitors who win their intense head-to-head battle by successfully dealing with the randomizer and satisfying the taste buds of a panel of TOC champs will earn a spot in Tournament of Champions VI.
Six amazing chefs have already earned their spots in the main tournament; in the final qualifier event, the remaining four chefs battle head-to-head for the last two spots in the Tournament of Champions VI bracket.
Host Jesse Palmer tasks 16 top pastry chefs with crafting an elevated plated dessert in their signature style inspired by their assigned flavor and texture profile; judges Duff Goldman and Sherry Yard decide who makes it to the next round.
Host Jesse Palmer asks the 10 remaining chefs to reinvent a classic dessert with a modern twist; to impress judges Duff Goldman and Amaury Guichon, the bakers must craft a geometric layered mousse cake inspired by an assigned conceptual theme.
In Miami, Fla., smoky fried chicken and Buffalo-style pig wings; in Orange County, Calif., drunken torta and green chicken chilaquiles; on Oahu, Hawaii, huli huli chicken.
Guy is joined by Justin Warner at an authentic Vietnamese spot in Orlando; Guy visits a not-your-typical burger joint in Palm Springs, Calif.; in Temecula, Calif., Guy visits a smokin' barbecue stop where they're even putting their 'cue into lasagna.
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.
Two brothers-in-law carry on a decades-long seafood tradition; a mother-son duo running a breakfast, lunch and dinner joint in honor of their Pop; father-son meat masters firing up killer char-becue.
Guy Fieri is on the road to grab some serious sandwiches; in Austin, a rock-n-roll brunch bar adds a funky touch to meatloaf and a Monte Cristo; a Texas joint puts some '90s hip-hop into its stacked-up specialties.
A Japanese-Hawaiian spot putting a quick spin on fish, burgers and burritos; a bakery cooking up Down Under comfort food like meat pies and sausage rolls; a funky joint serving international mashups like Pasta Chihuahua and an oxtail tostada.
Guy Fieri tracks down off-the-chain chicken, starting in Salt Lake City with a unique curry chicken mashup; in Albuquerque, N.M., the chicken is down-home fried alongside sweet waffles; in Grand Junction, Colo., it's nested in tacos with guacamole.
Guy Fieri travels the country, digging into awesome bird and beef; in Longmont, a fried chicken emporium serves up their specialty along with unique chicharrones.
Guy goes from incredible Italian to sensational seafood; wood-fired pizza; crab cake cioppino and crab-spinach risotto; Vanilla Ice at a pirate-inspired joint serving up Brazilian and Caribbean seafood specialties.
Guy Fieri is trying Scandinavian, Persian and Asian wings; vintage food truck in Portland, Ore. with Norwegian wraps; Iranian cuisine in Sunrise, Fla.; wild wings in Oklahoma City.
In Monterey, Calif., lasagna and minestrone; in Boston, panini that will satisfy both meat and veggie lovers; in Jackson, Wyo., chicken pot pie and homemade soups and pretzels.
A farm-to-table gem putting out bison gravy fries and a lights-out lamb sandwich; a funky Mexican seafood spot frying fish and stuffing outrageous oysters; a barbecue joint serving up fully loaded baked potatoes and smoked sausage.
Hearty helpings of comfort include a soul food spot dishing out Southern seafood and killer fried chicken in Atlanta.
A Southern-style chicken sandwich and hush puppies in Portland, Ore.; three sisters put a unique spin on pizza in Oklahoma City, Okla.
Guy Fieri checks in on flavors packing a punch; an Atlanta franchise serves up Korean-Mexican fusion; a Thai spot in Dallas dishes out their authentic chicken platter; Italian goes strong in Phoenix with squid ink pasta.
Guy Fieri's piling up the meat with a little sweet; in Santa Barbara, Calif., a hidden gem is putting out funky fusion like Korean paella; in Florida, a Boynton Beach butcher is elevating porchetta; a Boca Raton food truck is cooking cheesecake.
Guy Fieri checks out a unique spin on turkey tamales in Indianapolis, prime-time pan-seared chicken in Bradley Beach, NJ, and fully loaded lamb chops in Columbus, OH.
Guy Fieri's grabbing big flavor in some unexpected spots; there are south-of-the-border classics cooked up in Calgary, culinary masterpieces in a Memphis museum and an authentic British pub tucked away at a tiny Colorado airport.
Ramen and beer can chicken in Maui; in Los Angeles, a food truck puts a twist on fish and chips; a downtown barbecue spot smokes up the belly and fries up the chicken.
Guy Fieri is digging into all kinds of Italian; in Santa Barbara, Calif., Dennis Miller's riding shotgun for prime pizza; in Las Vegas, a vegan joint puts its spin on an Italian sandwich; a funky pizzeria stuffs chicken parm into strombolis.
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 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.
In Los Angeles, a late-night spot serves breakfast with a twist, like drunken French toast; in Columbus, Ohio, a funky joint serves creative combos like brisket on corn cakes; in Phoenix, a barbecue stop smokes up prime rib and pork belly dumplings.
Guy Fieri is getting into the funkiest of flavors; in Atlanta, two pals are serving up prime-time patty melt empanadas and a bakery in Los Angeles is plating craveable khachapuri.
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.
Guy Fieri is digging into all kinds of Italian; in Santa Barbara, Calif., Dennis Miller's riding shotgun for prime pizza; in Las Vegas, a vegan joint puts its spin on an Italian sandwich; a funky pizzeria stuffs chicken parm into strombolis.
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 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.
In Los Angeles, a late-night spot serves breakfast with a twist, like drunken French toast; in Columbus, Ohio, a funky joint serves creative combos like brisket on corn cakes; in Phoenix, a barbecue stop smokes up prime rib and pork belly dumplings.
Guy Fieri is getting into the funkiest of flavors; in Atlanta, two pals are serving up prime-time patty melt empanadas and a bakery in Los Angeles is plating craveable khachapuri.
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.
Guy Fieri's grabbing big flavor in some unexpected spots; there are south-of-the-border classics cooked up in Calgary, culinary masterpieces in a Memphis museum and an authentic British pub tucked away at a tiny Colorado airport.
Ramen and beer can chicken in Maui; in Los Angeles, a food truck puts a twist on fish and chips; a downtown barbecue spot smokes up the belly and fries up the chicken.
In Denver, homemade Tater Tots, pork rinds and a pastrami sandwich; in Tacoma, pork shoulder tacos, elk sliders and Tater Tots stuffed with parmesan cheese.
In Denver, a corner bar smoking pork for its biscuits and topping pizzas; in Scottsdale, Ariz., breakfast enchiladas and french toast with red wine rosemary syrup.
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Ina Garten toasts the arrival of ballerina Misty Copeland with Kir Royale cocktails as the pair chat over herbed ricotta bruschetta; Misty shows Ina her family's favorite go-to dinner, citrus salmon and mashed butternut squash.
Astronaut Nicole Mann joins Ina Garten at the barn; Ina bakes an apple crostata; Nicole shares incredible stories from her time in orbit; Ina holds a masterclass in seared scallops with potato celery root purée.
Guy Fieri's teenage son, Ryder, accidentally leaves behind a cart full of his favorite after-school snacks, so Guy makes four talented, up-and-coming chefs incorporate the snacks into two rounds of GGG hijinks.
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.
Guy Fieri brings back four chefs who came close to victory in their first time in Flavortown Market to prove that the second time's a charm; the chefs make a redemption dinner using the ingredients that previously took them down.
Eric invites three Japanese chefs to take on Alex in a competition that's out of her comfort zone; judges Shota Nakajima and Tetsu Yahagi decide if they have what it takes to beat an Iron Chef in her own arena.
Chefs representing some of the busiest sports stadiums in the United States challenge Alex Guarnaschelli in a battle for the best game day dish; they'll have the chance to win up to $15,000 if they can knock Alex out of the ballpark.
Three chefs from New York, Oregon and Texas who specialize in vegetarian and vegan cuisine meet host Eric Adjepong in the arena with the hopes of knocking Chef Alex Guarnaschelli out of the competition and a chance to win $10,000.
Chef Alex Guarnaschelli and three skilled chefs from California, Massachusetts and Colorado take on bacon; the chefs test their abilities and bacon know-how to knock out chef Alex.
Host Eric Adjepong introduces three skilled chefs from California, Texas and North Carolina to take a shot at knocking chef Alex Guarnaschelli out of the top spot while taking on a favorite ingredient of America: cheese.
Guy Fieri continues the first-round battles as James Beard nominee Dale Talde faces off against House of Knives winner Shirley Chung. In the final battle of the night, the third mystery culinary icon is revealed to take on qualifier winner Viet Pham.
Join your hosts Kevin Cash & Cory Cady as we discuss the 250th Anniversary of America with the official ``America 250'' logo on a Silver American Eagle label; we are locking in orders for this iconic release, but coins are limited! Don't miss out!
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Andrew Zimmern explores the bold flavors of Dallas and Fort Worth, Texas, including the traditional and the unexpected. He uncovers a wealth of unique eats, from a Thai meal made with chicken feet and water bugs to a hearty goat meat stew!
Andrew Zimmern visits Nashville, Tennessee, where he gets a taste of the city's most iconic foods. With classics like hot chicken, collard greens and Nashville-style ramen, Andrew finds flavors both old and new in Music City, USA.
The baskets are loaded up with ingredients that have the chefs shaking their heads in disbelief.
It's a pizza style showdown as four pizza pros race the clock; in the appetizer round, the chefs discover that a notorious pizza topping is a mandatory ingredient, and dessert deals them one of the most controversial toppings ever.
The chefs get treats from Ireland in every round, beginning with an iconic stout in the appetizer basket; a certain Irish delicacy upsets one chef in the entree round; the two remaining chefs work with an Irish ice cream treat and booze for dessert.
The chefs find a peculiar cereal and fluke fillets in the first basket. The entrée round ingredients run the gamut from light to hearty, and the finalists must work a clever crepe and an interactive candy into their desserts.
It's a pizza style showdown as four pizza pros race the clock; in the appetizer round, the chefs discover that a notorious pizza topping is a mandatory ingredient, and dessert deals them one of the most controversial toppings ever.
The chefs get treats from Ireland in every round, beginning with an iconic stout in the appetizer basket; a certain Irish delicacy upsets one chef in the entree round; the two remaining chefs work with an Irish ice cream treat and booze for dessert.
The chefs find a peculiar cereal and fluke fillets in the first basket. The entrée round ingredients run the gamut from light to hearty, and the finalists must work a clever crepe and an interactive candy into their desserts.