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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Katie Lee Biegel shares her jerk-style burgers with coconut lime slaw; Alex Guarnaschelli shakes up a blue raspberry lemonade slushy; Geoffrey Zakarian rethinks the blueberry pie.
It's dumpling day! Chef Jet Tila crafts pork potstickers and comforting wonton soup while demystifying dumpling wrappers and fillings. From frozen gyoza hacks to homemade classics, Jet shares the skills needed to master dumplings at home.
Chef Jet dives into Thai cuisine with Thai Cashew Chicken and a bright, citrusy Tom Yum Soup. Along the way, he breaks down the Thai flavor balance, key market ingredients, and the cultural influences that shape these bold, comforting specialties.
Gordon Ramsay offers his support to The Verdict, a restaurant known for serving traditional New Orleans cuisine with a modern and trendy twist.
Gordon Ramsay tries to help an English pub located in Georgetown, Texas, which lacks a quintessential British identity.
A family tragedy leaves Leo's Italian Grill on the decline; customers are met with low-quality ingredients and a lack of customer service; Gordon is determined to help the owner rediscover his dream of operating a vibrant restaurant.
Gordon Ramsay helps the owner of Blake's Place, a small neighborhood restaurant that has lost sight of the most crucial aspect of a restaurant's reputation, which is executing delicious and memorable dishes.
Guy Fieri's headed on some tasty trips back in time, starting with an old schoolhouse in Ohio that has a comfort food curriculum; former church in Redmond, Ore., puts out heavenly pizza; a retro joint in Stamford, Conn., dishes out diner classics.
Guy's tasting high-octane hot dogs, Buffalo knots, and noodle bowls.
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.
In Boise, Idaho, an empanada emporium and a stick-to-your-ribs spot are both serving up off-the-hook sandwiches; a funky joint in Savannah, Ga., is putting out real deal wood-fired pizza and bagels.
Guy Fieri revisits popular Diners, Drive-Ins and Dives locations; he samples banana coffee bread in Cambridge, Mass., homemade meatloaf in Chicago and pepper porchetta in Duluth.
Guy Fieri explores comfort food at an Austin deli serving pastrami and a Calgary restaurant offering brisket and ribs.
Guy Fieri checks out a Trinidadian shop in Marietta, Ga., that's plating lights-out oxtail; a Los Angeles Thai spot serves beefed-up boat noodles; an Italian joint near Cincinnati fires up primo pancetta bucatini.
Guy Fieri's in Sicily, Italy, eating up local flavor; a pizzeria is spinning out creative twists on traditional pies; a cheffed-up spot is dishing out next-level langoustine spaghettone; a father-daughter duo is serving succulent seafood linguine.
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.
Guy Fieri savors both spicy and sweet eats; in St. Simons Island, GA, a bomb bakery plates righteous rum cake; a pizza restaurant in Boulder, CO, fires up artisan pies; a spot in San Antonio, Texas, delivers dynamite duck.
Guy Fieri starts at a Vietnamese spot in Albuquerque, N.M., with banh mi; in Anchorage, Alaska, there's real Italian deli.
Guy Fieri's diving into killer culinary and cocktails; in San Antonio, TX, a Mexican spot is going over-the-top with scratch-made torta ahogada; a funky spot in Brunswick, GA, is serving up fried chicken and creative cocktails in a hidden speakeasy.
Guy Fieri's getting into flavors from all over, starting with a Vietnamese spot in Boston that's dishing out rocking rice noodle rolls; Guy finds a legit lamb meatball sub and knockout octopus in Montana.
Guy Fieri digs into hearty handfuls of major flavor; he grabs pizza at a funky joint in Memphis, Tenn.; tasty tacos at an authentic Mexican spot in Calgary, Alberta; elevated empanadas at an Argentinian place in St. Simons Island, Ga.
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.
Guy Fieri savors both spicy and sweet eats; in St. Simons Island, GA, a bomb bakery plates righteous rum cake; a pizza restaurant in Boulder, CO, fires up artisan pies; a spot in San Antonio, Texas, delivers dynamite duck.
Guy Fieri starts at a Vietnamese spot in Albuquerque, N.M., with banh mi; in Anchorage, Alaska, there's real Italian deli.
Guy Fieri's diving into killer culinary and cocktails; in San Antonio, TX, a Mexican spot is going over-the-top with scratch-made torta ahogada; a funky spot in Brunswick, GA, is serving up fried chicken and creative cocktails in a hidden speakeasy.
Guy Fieri's getting into flavors from all over, starting with a Vietnamese spot in Boston that's dishing out rocking rice noodle rolls; Guy finds a legit lamb meatball sub and knockout octopus in Montana.
Guy Fieri digs into hearty handfuls of major flavor; he grabs pizza at a funky joint in Memphis, Tenn.; tasty tacos at an authentic Mexican spot in Calgary, Alberta; elevated empanadas at an Argentinian place in St. Simons Island, Ga.
Guy Fieri checks out a Trinidadian shop in Marietta, Ga., that's plating lights-out oxtail; a Los Angeles Thai spot serves beefed-up boat noodles; an Italian joint near Cincinnati fires up primo pancetta bucatini.
Guy Fieri's in Sicily, Italy, eating up local flavor; a pizzeria is spinning out creative twists on traditional pies; a cheffed-up spot is dishing out next-level langoustine spaghettone; a father-daughter duo is serving succulent seafood linguine.
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Journalist and broadcaster Willie Geist visits Ina Garten's home for a chat; Ina bakes Willie's favorite salted chocolate chunk cookies, and they shake up bourbon sidecars with dried cherries as their spouses join them for cocktail hour.
Ina and actor/director Stanley Tucci kick off their day together with easy oysters rockefeller and martinis; there's a Tucci kitchen takeover when Stanley teaches Ina how to make an incredible Tuscan seafood stew, cacciucco.
Kardea Brown invites her friends over for a movie night under the stars with a delicious movie theater-inspired menu: low country muffuletta, shrimp burgers with avocado tartar sauce, fried pickles with chipotle ranch and candy bar popcorn balls.
After visiting a local vineyard with her mom, Kardea Brown makes a wine-inspired meal that includes steak and patatas bravas, brussels sprouts and kale salad with Green Goddess dressing, salted caramel pots de crème, and red muscadine sangria.
Grandma Josephine and her girls never miss the chance to gather for a traditional Southern fish fry; Kardea Brown serves up fried whole red snapper with Creole gravy, oyster rice, citrus pound cake with blood orange curd and hurricane punch.
Kardea Brown throws a garden party for her girlfriends, showcasing locally grown ingredients; she prepares Creamy Leek and Steak Pasta, Low Country Style Shrimp Toasts with House Pickled Okra, Mixed Berry Crumble and White Sangria.
Ree Drummond makes dishes inspired by her daughter, Paige, who will be graduating from college soon; a street corn skillet, tomato avocado salad, one-pan ravioli and meatball soup and no-bake raspberry cheesecake.
Ree Drummond shares how one paprika pork shoulder becomes three budget-friendly meals; she makes white beans with pork and croutons for lunch followed by sheet pan nachos and pork celebration sandwiches for the cowboys.
It's Ladd's birthday, so Ree Drummond makes his dream dinner; she creates a guajillo chili pot roast with a side of creamy rustic mashed potatoes and chili herb cowboy butter; instead of a cake for dessert, Ree bakes decadent chuckwagon brownies.
Ree Drummond makes super-fast sweets with easy shortcuts; she stacks a showstopping layered tiramisu cake, serves up a stunning sticky bun crinkle cake, creates a charming cherry chocolate mug cake and scoops fruity blackberry lemon ice cream.
Ree Drummond puts a spin on recipes with her surf and turf skillet, spiced chicken sheet pan supper, mushroom and squash fajita bowls with cilantro-lime cauliflower rice and Tex-Mex toppings, and whipped cottage cheese with roasted berries.
Ree Drummond shares a foolproof plan for an impromptu Tex-Mex dinner party; the menu includes Chili-Orange Steak Street Tacos, Corn and Black Bean Salad and Strawberry Tres Leches Cake.
Sunny Anderson and Jeff Mauro team up for a classic combo; Katie Lee Biegel whips up a Southern Zucchini and Squash Gratin; Alex Guarnaschelli cools down with Frozen Affogato.
Making nostalgic treats from the food court; Alex Guarnaschelli makes Saucy Lo Mein With Mushrooms and Broccoli, Jeff Mauro recreates Chili Cheese Fries, and Sunny Anderson shares her Easy Pizza Dough Pretzels.
Eric Adjepong welcomes three legendary chefs to his late-night culinary poker game; the stakes are doubled to $10,000 as Alex Guarnaschelli, Rocco DiSpirito and Andrew Zimmern lay their own cash on the line for a chance to walk away with big money.
Stephanie Izard, Gabe Bertaccini, and Mika Leon are hungry for redemption.
As Michael Symon and Esther Choi challenge the nine remaining chefs with constant twists and turns, adaptability is the key to survival. The chefs deal with missing kitchen equipment while making their best noodle dish for judge Marcus Samuelsson.
Michael Symon and Esther Choi ask the eight remaining chefs to battle in teams of four, and the winning team gets some well-deserved rest. The losing team must make their best late-night eats for judges Brooke Williamson and Ayesha Nurdjaja.
Michael Symon and Esther Choi challenge the remaining six weary chefs to earn as many points as possible in a shift that's all about risk-taking; judge Marcel Vigneron decides their fate.
Michael Symon and Esther Choi give the remaining chefs a very limited time to execute two exacting dishes. Judge Andrew Zimmern decides which three chefs advance to the final shift, and the bottom two must battle each other.
Michael Symon and Esther Choi present the final five chefs with an epic obstacle course. Legendary judges Alex Guarnaschelli, Jet Tila, and Jean-Georges Vongerichten decide which two chefs will be clocking out.
Michael Symon and Esther Choi challenge the final three chefs to elevate the humble weeknight family meal and cook a Michelin-worthy dish to earn the title of Last Chef Standing and win $100,000.
For a high-risk challenge, the 10 remaining chefs must dive into choppy waters to retrieve their basket ingredients. In the head-to-head elimination Gauntlet, a delicate protein meets unexpected flavors.
Eric Adjepong gathers rising stars Carlos Anthony, Maria Mazon, and Mika Leon for his culinary card game, with one winner walking away with the others' hard-earned money in an intense battle.
Michael Symon and Esther Choi present the final five chefs with an epic obstacle course. Legendary judges Alex Guarnaschelli, Jet Tila, and Jean-Georges Vongerichten decide which two chefs will be clocking out.
Michael Symon and Esther Choi challenge the final three chefs to elevate the humble weeknight family meal and cook a Michelin-worthy dish to earn the title of Last Chef Standing and win $100,000.
For a high-risk challenge, the 10 remaining chefs must dive into choppy waters to retrieve their basket ingredients. In the head-to-head elimination Gauntlet, a delicate protein meets unexpected flavors.
Eric Adjepong gathers rising stars Carlos Anthony, Maria Mazon, and Mika Leon for his culinary card game, with one winner walking away with the others' hard-earned money in an intense battle.
In this compelling investigation, John Walsh delves into OmegaXL and its natural origins; discover how this innovative supplement can provide relief from joint pain and improve your quality of life, all grounded in extensive research.
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The recruits must guide chefs Anne Burrell and Gabe Bertaccini to replicate a mystery dish using only their tasting and describing skills; in the main dish challenge, the recruits attempt to master the art of butchering and cooking fish.
The last four recruits face off in a Shakespeare-inspired culinary showdown to earn their spot in the ultimate cook-off; in the last skill drill, it's every recruit for themselves as red takes on red and blue goes head-to-head with blue.
A tailgate picnic featuring spicy roasted chicken; cowboy bacon beans; deviled eggs and mocha brownies.
Peach whiskey chicken; ideas for casseroled and fried chicken thigh dishes; applesauce; apple pancakes, with pork chops; healthy breakfast muffins; brisket tostadas.
Ree Drummond's got a busy day cooking food for hungry teenagers; there are tasty chili pie burritos inspired by a local fast-food favorite, followed by quick-and-easy honey pecan chicken strips.
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.
New ideas for hot dog toppings; fresh barbecue chicken slaw; blogger Sharzad Kiadeh shares her recipe for Edible Cookie Dough Pops; great ways to use watermelon; Geoffrey Zakarian serves a Watermelon Shandy around The Kitchen's Kiddie Pool Fountain.
The Kitchen is giving classic BBQ dishes a remix; Jeff Mauro makes Hot Elote Street Corn Dip, Katie Lee Biegel gets spicy with Peach Jalapeño Ribs and Sunny Anderson adds a tropical twist to her Big Island Baked Beans.
Eric Adjepong invites three of his favorite guys, Jet Tila, Eddie Jackson and Viet Pham, to his after-hours card game. These epic chefs each arrive with $5,000 for a night of card playing, fast-paced cooking and some major trash talking.
Chefs Michael Symon, Esther Choi and Marcel Vigneron compete in a culinary poker face-off.
Eric Adjepong invites Tiffani Faison, Christian Petroni, and Kelsey Murphy to put their reputations and $5,000 of their own money on the line; it's the clash of the champions as these three friends try to prove they still have what it takes.
Host Eric Adjepong brings a trio of dessert legends to his table. With $15,000 of their own dough on the line, Damaris Phillips, Zac Young, and Duff Goldman are ready to prove they've got the savory chops to match their sweet skills.
It's a battle of the South vs. Southwest as chef Charlie Loomis of Chattanooga faces off against chef Israel Rivera from Albuquerque, N.M. for a shot at Bobby Flay.
Chef Michael Voltaggio gets help from an extra special guest, Drew Barrymore, to take down Bobby Flay; pastry chefs DaVee Harned and Miriam Rieder Taylor help with their passion for chocolate.
Michael Symon enlists Clinton Kelly to distract Bobby with their friendship.
Sara Haines teams up with Food Network's Anne Burrell to try to bring Bobby Flay down; chefs Jonathan Dearden and Scott Drewno go head-to-head for a shot at Bobby's crown.
Bobby Flay tries to make chefs Raymond Yaptinchay and Cara Stadler go nuts in the kitchen. Michael Voltaggio and actress Morena Baccarin are there to cheer them on to victory.
Stephanie Boswell and Sunny Anderson bring brunch vibes into the kitchen with chefs Gabriella Baldwin and Jenifer Minelli, who are ready for a win against Bobby Flay.
Chefs Tony Smith and Sterling Buckley hold a shrimp scrimmage while Scott Conant and singer Jana Kramer distract Bobby Flay.
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.
The BBQ games are back! Judge Carson Kressley takes a turn as game show host, and team captains Bobby Flay, Maneet Chauhan, and Brooke Williamson face off for a shot at premium ingredients for the brawl.
The Brawlers craft the ultimate halftime BBQ spread, but the game isn't over; the teams face a shake-up as captains Bobby Flay, Maneet Chauhan and Brooke Williamson make tough choices; three Brawlers are safe, and the rest are on the trading block.
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.
Alex Guarnaschelli and James Austin Johnson leave a lasting impression on Bobby Flay as he tries to beat chefs Stephanie Cmar and David Standridge.
The Brawlers craft the ultimate halftime BBQ spread, but the game isn't over; the teams face a shake-up as captains Bobby Flay, Maneet Chauhan and Brooke Williamson make tough choices; three Brawlers are safe, and the rest are on the trading block.
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.
Alex Guarnaschelli and James Austin Johnson leave a lasting impression on Bobby Flay as he tries to beat chefs Stephanie Cmar and David Standridge.
The BBQ games are back! Judge Carson Kressley takes a turn as game show host, and team captains Bobby Flay, Maneet Chauhan, and Brooke Williamson face off for a shot at premium ingredients for the brawl.
The chips are all in when world-traveled chef Philippe Haddad meets New York chef Melissa O'Donnell; it's up to Scott Conant and Geoffrey Zakarian to place their bets on the chef who they think can beat Bobby Flay.
The kitchen gets steamy when Derek Simcik, named Sexiest Chef, goes up against Philadelphia's haute chef, Sylva Senat; Chris Santos and Marc Murphy choose which chef will burn Bobby Flay.
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Mercy Ship's crew of world class medical volunteers sail across the globe providing lifesaving surgeries to those with nowhere else to turn.
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.
Guy Fieri explores comfort food at an Austin deli serving pastrami and a Calgary restaurant offering brisket and ribs.
Guy Fieri revisits popular Diners, Drive-Ins and Dives locations; he samples banana coffee bread in Cambridge, Mass., homemade meatloaf in Chicago and pepper porchetta in Duluth.
In Boise, Idaho, an empanada emporium and a stick-to-your-ribs spot are both serving up off-the-hook sandwiches; a funky joint in Savannah, Ga., is putting out real deal wood-fired pizza and bagels.
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.
Guy's tasting high-octane hot dogs, Buffalo knots, and noodle bowls.
Guy Fieri's headed on some tasty trips back in time, starting with an old schoolhouse in Ohio that has a comfort food curriculum; former church in Redmond, Ore., puts out heavenly pizza; a retro joint in Stamford, Conn., dishes out diner classics.
Gordon Ramsay helps the owner of Blake's Place, a small neighborhood restaurant that has lost sight of the most crucial aspect of a restaurant's reputation, which is executing delicious and memorable dishes.
A family tragedy leaves Leo's Italian Grill on the decline; customers are met with low-quality ingredients and a lack of customer service; Gordon is determined to help the owner rediscover his dream of operating a vibrant restaurant.
Gordon Ramsay tries to help an English pub located in Georgetown, Texas, which lacks a quintessential British identity.
Gordon Ramsay offers his support to The Verdict, a restaurant known for serving traditional New Orleans cuisine with a modern and trendy twist.
Chef Jet dives into Thai cuisine with Thai Cashew Chicken and a bright, citrusy Tom Yum Soup. Along the way, he breaks down the Thai flavor balance, key market ingredients, and the cultural influences that shape these bold, comforting specialties.
It's dumpling day! Chef Jet Tila crafts pork potstickers and comforting wonton soup while demystifying dumpling wrappers and fillings. From frozen gyoza hacks to homemade classics, Jet shares the skills needed to master dumplings at home.
Katie Lee Biegel shares her jerk-style burgers with coconut lime slaw; Alex Guarnaschelli shakes up a blue raspberry lemonade slushy; Geoffrey Zakarian rethinks the blueberry pie.
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.
Ree Drummond moves fast with some fabulous 30-minute one pan meals; skillet fiesta pork chops and a sheet pan salmon bake with caper herb mayo; Ree makes one pot gnocchi and cauliflower and a snappy family style steak sandwich.
Ree Drummond adds variety and spice to family favorites; she whips up spicy garlic bread sloppy Joes.
Ree Drummond is sharing 16-minute favorites for cowboys and cowgirls; she makes steak medallions and potatoes, gnocchi with chorizo and corn, crisp in a pinch and finally a chicken jalapeno popper quesadilla.
Molly Yeh jump-starts her sisters' trip to Mexico with Sausage, Egg and Cheese Tostada Wraps, Fried Flour Shell Turkey Tacos, a Charred Corn and Tomato Salad with Creamy Cilantro Green Goddess Dressing, and a Horchata Ice Cream Orange Soda Float.
Molly Yeh and her Aunt Lucy have a Chinese-inspired dinner with the family's favorite dishes; Molly makes her mouthwatering Mapo Tofu with Pork, fresh Chili Crisp Vinaigrette Salad and silky Egg Drop Soup.
For Nick's parent's anniversary, Molly Yeh gets creative with Tofu Schnitzel, Bean Soup with Challah Crouton and Crispy Roasted Brussels Sprouts; plus, Molly blends sweet and savory with Blue Corn Blueberry Muffins.
Molly Yeh celebrates her new book release by serving a few favorites.
Molly Yeh makes nostalgic favorites for a campy talent show on the farm, including pizza-inspired mozzarella mac and cheese, sausage and broccoli pesto packets, and homemade squeeze cheese and crackers; for dessert, there's s'mores ice cream pie.
Molly Yeh makes a Midwest Italian-inspired feast for Nick's brass ensemble; the meal includes spaghetti and juicy Lucy meatballs and charred broccolini on creamy homemade ricotta; Italian bakery cookies with raspberry jam.
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Noah Cappe hits one of the biggest state fairs in the U.S. for Texas-sized carnival eats; he visits the State Fair of Louisiana for a new favorite food on a stick; his food tour continues with a hot cheesy float at the Arizona State Fair.
Noah Cappe is out at the Kansas State Fair to experience a well-brined plate of nachos.
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.
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.
A stacked-up breakfast, unique pot pie and Mexican recipes not found on a typical menu in Taos, N.M.; skate legend Tony Hawk tags along for creative vegan cooking in San Diego.
Guy Fieri's headed on some tasty trips back in time, starting with an old schoolhouse in Ohio that has a comfort food curriculum; former church in Redmond, Ore., puts out heavenly pizza; a retro joint in Stamford, Conn., dishes out diner classics.
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!
Guy Fieri dives into a world of cultural cuisine with indigenous recipes; fry bread and pozole in Phoenix, Ariz.; authentic Argentine specialties in Boulder, Colo.; a kabob spot in Memphis, Tenn., marinates meats with Ethiopian flavor.
Guy Fieri's cheffin' it up, coast to coast! A modern spot in San Jose, CA, is serving next-level noodles, a Cuban café in West Palm Beach, FL, is plating out-of-bounds oxtail, and a GGG champ in Sacramento, CA, is putting out prime-time pies.
A stacked-up breakfast, unique pot pie and Mexican recipes not found on a typical menu in Taos, N.M.; skate legend Tony Hawk tags along for creative vegan cooking in San Diego.
Guy Fieri's headed on some tasty trips back in time, starting with an old schoolhouse in Ohio that has a comfort food curriculum; former church in Redmond, Ore., puts out heavenly pizza; a retro joint in Stamford, Conn., dishes out diner classics.
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!
Guy Fieri dives into a world of cultural cuisine with indigenous recipes; fry bread and pozole in Phoenix, Ariz.; authentic Argentine specialties in Boulder, Colo.; a kabob spot in Memphis, Tenn., marinates meats with Ethiopian flavor.
Guy Fieri's cheffin' it up, coast to coast! A modern spot in San Jose, CA, is serving next-level noodles, a Cuban café in West Palm Beach, FL, is plating out-of-bounds oxtail, and a GGG champ in Sacramento, CA, is putting out prime-time pies.
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.
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'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.
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.
Guy Fieri's visiting restaurants owned by familiar Food Network faces; in Studio City, Calif., chef Antonia Lofaso is cooking up global flavors, and in Rapid City, S.D., chef Justin Warner is serving up righteous ramen and dynamite dumplings.
In Laramie, Wyo, a restaurant-bar has nachos, and a spot is cooking up a vegetarian banh mi; a Mexican place in Alaska is serving duck tacos.
Guy Fieri gets into seafood, sandwiches and more; a joint in Baton Rouge, La., makes a Cuban sandwich, a Gainesville, Fla., bakery serves an artichoke croissant and a spot in Tallahassee, Fla., features pineapples.
Guy Fieri's travels with Antonia Lofaso on a culinary journey through Puerto Rico; in Old San Juan, they have a chicken-trifongo combo; a spot in Juncos serves plantain-picadillo lasagna and a stew made with pig's feet.
Guy's savoring smoked, fried, and dry-aged delights!
Guy Fieri goes from strudel to noodle; in Boulder, Colo., a boho joint serves sweet strudel; Alberta's next-level Nepalese; in Memphis, Tenn., a couple brings big flavor to killer noodles.
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.
Righteous ramen in Millcreek, Utah; an authentic Italian spot making artichoke Parmesan soup in Grand Junction, Colo; stuffed cabbage and schnitzel in Albuquerque, N.M.
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.
A coastal Georgia joint puts its spin on Nashville hot chicken with a side of spicy shrimp; a Vietnamese noodle bar in Calgary dishes out scratch-made savory street food.
Guy Fieri's diving into Thai food, pie and hearty fries; in San Diego, a spot is serving fish and ribs; in Arroyo Seco, N.M., a New Zealand food truck makes meat pies; a cozy joint loads up bison chili fries.
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.
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.
Guy Fieri brings in four noodle-savvy chefs from across the U.S. for two rounds of noodle action.
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 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 chef Christian Petroni to help officiate a throwdown between three pizza-making pros; after a special delivery of pizza ingredients, Guy and Christian put in an order for the competitors' signature pizzas.
Four chefs face off to win the final two spots in the TOC VII bracket.
Eight determined chefs remain at the halfway point of the qualifier rounds. Only those who conquer their intense one-on-one battles and the unpredictability of the randomizer will advance to Tournament of Champions VII.
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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.
Fashion icon Carson Kressley and pastry chef Stephanie Boswell zhuzh up chefs Chris Infinger and Kevin Lee and prepare them for victory over Bobby Flay.
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.
Alex Guarnaschelli and singer Josh Groban hit the high notes and raise up their chefs, Thomas Youell and Diego Sanchez, to grill Bobby Flay in his own kitchen.
Country music superstar Maren Morris teams up with Sunny Anderson to sing Bobby Flay's swan song; chefs Matthew Dolan and Thomas Kelly give everyone something to taco 'bout.
Chef Ramsay heads to West Babylon, N.Y., to help two inexperienced restaurant owners with their struggling establishment; after discovering a lack in communication, Ramsay stages an emotional intervention with the staff.
Ramsay visits Mill Street Bistro in Ohio to try to turn the eatery around; the restaurant's owner remains defiant and won't cooperate with Ramsay.
Chefs Maneet Chauhan and Brooke Williamson swing by Bobby Flay's kitchen with a drop challenge to erase him off the board, while chefs Jocelyn Law-Yone and Rasheeda Purdie school Bobby on their signature dishes.
Carson Kressley teams up with Triple Threat titan Ayesha Nurdjaja as chefs Laurence Louie and Logan Sandoval put Bobby Flay to the test with a dish he's never heard of.
Chef Ramsay heads to West Babylon, N.Y., to help two inexperienced restaurant owners with their struggling establishment; after discovering a lack in communication, Ramsay stages an emotional intervention with the staff.
Ramsay visits Mill Street Bistro in Ohio to try to turn the eatery around; the restaurant's owner remains defiant and won't cooperate with Ramsay.
Chefs Maneet Chauhan and Brooke Williamson swing by Bobby Flay's kitchen with a drop challenge to erase him off the board, while chefs Jocelyn Law-Yone and Rasheeda Purdie school Bobby on their signature dishes.
Carson Kressley teams up with Triple Threat titan Ayesha Nurdjaja as chefs Laurence Louie and Logan Sandoval put Bobby Flay to the test with a dish he's never heard of.
Alex Guarnaschelli and singer Josh Groban hit the high notes and raise up their chefs, Thomas Youell and Diego Sanchez, to grill Bobby Flay in his own kitchen.