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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Eddie Jackson and Gigi Hadid give Bobby Flay fashion advice; chefs Maya Erickson and Jason Smith prove they're pastry pros.
Food Network's Jet Tila and chef Carla Hall hope to get sweet revenge over Bobby Flay; they bring in Asian food specialists chef Dan Jacobs and chef Tony Nguyen to dodge Bobby's curveballs and take home a win.
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.
Chef Scott Conant and host Katie Brown bring in two masters of Italian pasta making to see if Bobby Flay's skills can stand up to the test; chefs Kerri Rogers and Joel Gargano's buon cibo.
Actress Fran Drescher joins Scott Conant from ``Chopped`` to beat Bobby Flay with style, food and flair; they're upping the ante by bringing in two fantastic pastry chefs, Jessica Scott and Shelby Sieg, who are ready to bake Bobby into a corner.
Derek Hough of ``Dancing With the Stars`` and food personality Carla Hall decide who to whisk up to compete against Bobby Flay; doughnut queen Katy Gerdes and French-trained chef Olivier Palazzo meet in a sweet culinary cook-off.
Anne Burrell and Patti LaBelle champion two former ``Food Network Star`` competitors, Viet Pham and Dom Tesoriero, as they fight for the chance to go head-to-head with their former mentor, Bobby Flay.
Bobby Flay's former co-worker Leia Gaccione and Asian expert Tony Nguyen return to the arena for a second chance to take Bobby down; Food Network's Scott Conant and internet superstar Laura Vitale choose who gets a shot at redemption.
The winds of fortune are blowing for Toronto's David Adjey and Chicago's Cory Morris; it's up to ``Chopped`` judge Scott Conant and Internet star Hannah Hart to decide who will go up against Bobby Flay.
Heavy hitting chef Jonathon Sawyer fights for his life against Bobby Flay's Titans; one chef risks it all by making pasta for legendary Italian chef and judge Nancy Silverton.
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.
Iron Chef Jose Garces keeps Bobby Flay's Titans on their toes in three rounds of flavor-packed cooking; using his unmatched strategy, Jose shocks Brooke Williamson with his Round 3 ingredients, but Brooke won't trot away from the challenge.
Chef Michelle Wallace feels like the underdog against Bobby Flay's Titans, but she's here to prove her down-home Southern flavors can compete with anyone to win $25,000; Katie Lee Biegel, star of ``The Kitchen,`` determines the winner.
The chef who cracks the code on this special competition's egg-centric baskets will win $10,000! Delicate eggs and smoked seafood are part of the appetizer round challenge, and the finalists find a giant egg in the dessert basket.
Four brave chefs take on a cheese that won't melt and a clock that won't stop in the appetizer round; the chefs step it up in the entrée round with camel tenderloin before tackling a layered sweet and a tart berry in the dessert round.
Four brave chefs prioritize flavor over fear as they take on outrageously daring ingredients to make killer dishes for the judges; the chefs prove they have the chops to make a swamp-loving chomper tasty and try not be be stung by a shocking sweet.
Four new chefs are thrown into the mix as they try to transform a hearty sandwich into a dainty appetizer; in the second round, the competitors must make creative, beautiful entrees with weird soda and quail.
Bobby Flay, Maneet Chauhan and Antonia Lofaso cheer on the final five Brawlers as they compete head-to-head in two knockout duels; three competitors make it through, but waiting at the finish line is a game-changing surprise that no one sees coming.
In the advantage challenge, team captains Bobby Flay, Maneet Chauhan and Antonia Lofaso go primal, cooking dishes straight in the coals; the Brawlers craft massive, meaty rib feasts on Argentinian asado iron crosses for the team brawl.
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Guy Fieri invites four chefs to participate in the first cheat day, challenging them to make dishes worth splurging on after a week of eating healthy; the chefs count pounds and use specific ingredients in their deep-fried and mega-melty dishes.
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.
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.
Guy Fieri invites all-star chefs Maneet Chauhan, Christian Petroni, Adam Sobel and Stephanie Izard for a pizza showdown; the pie makers must serve up a pizzeria combo plate using only the grocery items they can carry on a pizza paddle.
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.
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.
Guy Fieri invites all-star chefs Maneet Chauhan, Christian Petroni, Adam Sobel and Stephanie Izard for a pizza showdown; the pie makers must serve up a pizzeria combo plate using only the grocery items they can carry on a pizza paddle.
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.
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.
Guy Fieri invites all-star pizza maestro 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.
Guy Fieri brings in four noodle-savvy chefs from across the US for two rounds of highflying noodle action; one talented chef will use their noodle with their noodles to earn a shot at $20,000, and it's guaranteed that someone is going to get saucy.
Three chefs compete in Guy Fieri's Italian-themed games; the winner of the second round goes up against one of GGG's legendary Italian chef-judges in a shocking final battle.
Four professional pizza makers rise to the occasion in three pizza-themed games; Guy Fieri challenges them to deliver personal pizzas without any of the conventional ingredients, not even pizza dough.
Guy Fieri invites three cheese-loving chefs to the Flavortown Market; whichever chef creates the tastiest cheese dinner wins $10,000 and faces off against the all-star judge of their choice for the cheese championship.
After countless games, dishes and millions in prizes, GGG has outgrown Flavortown Market; before moving to a bigger location, Guy Fieri throws one final bash with a twisted game.
Guy Fieri and his son Hunter are tired of people making resolutions to give up all the food they enjoy; Guy invites home cooks to Flavortown Market to make comfort dishes people crave.
It's six against one; Eric Adjepong invites three restaurant teams, consisting of an executive chef and sous chef, to take on Alex Guarnaschelli; the expert team of Michael and Bryan Voltaggio serve as judges for two rounds of competition.
In a battle for the ages, Alex competes against her rivals, other Iron Chefs; Michael Symon, Stephanie Izard and Jose Garces face their friend in a battle for supremacy judged by Simon Majumdar and Geoffrey Zakarian.
Eric Adjepong invites Alex Guarnaschelli's friends, Geoffrey Zakarian, Rocco DiSpirito and Gabriele Bertaccini, for a culinary competition; Aarti Sequeira and Mei Lin judge the outcome.
Eric Adjepong welcomes back chefs Kevin Lee, Taylor Frankel and Jonathon Sawyer, who have each defeated Alex Guarnaschelli in past competitions; judges Marcus Samuelsson and Maneet Chauhan decide if Alex finds redemption.
The hosts are making dishes they've never done before; Geoffrey Zakarian shares his chicken cacciatore; Katie Lee Biegel does an open-faced tuna melt; Alex Guarnaschelli creates a juicy peach Melba cocktail.
``The Kitchen`` hosts share money-saving ingredients for hearty family meals; Geoffrey Zakarian gets two meals from his slow-roasted pork shoulder, Katie Lee Biegel creates a chilaquiles frittata, and Sunny Anderson presents a potato recipe round-up.
``The Kitchen`` is going green with seasonal recipes and sustainable ingredients; dishes include lentil stuffed peppers, broccoli stem salad and a ratatouille sandwich; hosts create an indoor vertical herb garden and try upcycled snacks.
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In this taco competition, four chefs attempt to prove who deserves to win the prize money; a frantic first round leads to some missteps in the kitchen; the chefs find red snapper in the baskets so fish tacos are in order for the entree round.
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.
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.
Four chefs take on a cooking experience and aim to prove that they can roll with whatever they find in the appetizer basket, including gnocchi in a bread bowl; the competitors find bogus pork and rabbit meat in the entrée basket.
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.
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.
Four chefs take on a cooking experience and aim to prove that they can roll with whatever they find in the appetizer basket, including gnocchi in a bread bowl; the competitors find bogus pork and rabbit meat in the entrée basket.
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.
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.
In the wild conclusion of Alton Brown's Maniacal Baskets tournament, Alton has a big announcement that's sure to get the chefs fired up; for the entree round, the chefs open the baskets to discover one of the items staring back at them.
Alton Brown and his fans curate maniacal baskets for an epic tournament, including a fermented Japanese dish and a strange banana product in the entree basket; the two chefs who make it to the dessert round must work with a fluffy, porky surprise.
Chefs get a big surprise ingredient with a challenging texture; in the entree round, some sticky beans and a peculiar salad are shockers; the final chefs attempt to make winning desserts from the wild ingredients in the third basket.
The competitors brace for zany, brainy ingredients courtesy of Alton Brown, starting with a super stinky item in the appetizer basket; in the second round, a unique style of apple pie may have the competitors asking, why.
Alton Brown is at it again; the chefs in his Maniacal Baskets tournament are seriously tripped up by a canned wonder in the appetizer round, and a shelf-stable surprise in the entree basket is unlikely to be a crowd pleaser.
The four competing chefs must haul in big carts for a big breakfast buffet; they ditch the surf and double up on turf when Alex Guarnaschelli challenges them to create turf and turf dishes.
Alex Guarnaschelli challenges four chefs to roll up their sleeves and get ready to skewer their competition, but it's not long before one chef rolls out of the parking lot; the final two competitors whip up an exciting dessert for the judges.
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.
Chef Ramsay heads to Max's Bar & Grill to help the restaurant before the divorced owners' business crumbles.
Gordon Ramsay tries to transform El Cantito, a Puerto Rican restaurant, that is struggling to keep the business afloat with malfunctioning equipment, a small staff and pandemic-induced financial strain.
Ramsay goes to Massachusetts to help a married couple improve their restaurant, Barefoot Bob's.
Ramsay goes to Pennsylvania to help the owners of Bella Luna, an Italian restaurant, to salvage their dream.
For the first time, Tyler Florence pits four food truck pros against five food truck rookies in an epic David vs. Goliath battle to win $50,000.
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Laila Ali and Chef Brooke Williamson try to knock out Bobby Flay with their hungry contender chefs Elia Aboumrad and Ross Martin.
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.
Katie Lee Biegel and actor Nicholas Braun taunt Bobby Flay with a couple of young chefs, Hanna Haar and Peter McQuaid, who are gunning for the win.
We are joined by Eddie Jackson and country musician Wynonna Judd; chefs John Howie and Bobby Marcotte battle Bobby Flay with a Southern staple.
Ana Gasteyer and chef Josh Capon try to take Bobby down; chefs Sarah Cloyd and Danny Brown are looking to humor themselves with a win.
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.
Michael Voltaggio and rock star Gavin Rossdale aim to bring Bobby Flay's house down with chefs Matthew Jordan and Ilana Cordero.
Bobby Flay gets shaken and stirred when Taraji P. Henson and Amanda Freitag try to mix up a defeat with pastry chefs Maurice Shelton and Cristina Vázquez.
Jesse Palmer challenges the chefs to craft a large-format dessert with a decorative sugar element that embodies their assigned element, earth, air, fire, water, or space; Duff Goldman and Jacques Torres judge the striking sugar showpieces.
Ana Gasteyer and chef Josh Capon try to take Bobby down; chefs Sarah Cloyd and Danny Brown are looking to humor themselves with a win.
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.
Michael Voltaggio and rock star Gavin Rossdale aim to bring Bobby Flay's house down with chefs Matthew Jordan and Ilana Cordero.
Bobby Flay gets shaken and stirred when Taraji P. Henson and Amanda Freitag try to mix up a defeat with pastry chefs Maurice Shelton and Cristina Vázquez.
Jesse Palmer challenges the chefs to craft a large-format dessert with a decorative sugar element that embodies their assigned element, earth, air, fire, water, or space; Duff Goldman and Jacques Torres judge the striking sugar showpieces.
Katie Lee Biegel and actor Nicholas Braun taunt Bobby Flay with a couple of young chefs, Hanna Haar and Peter McQuaid, who are gunning for the win.
We are joined by Eddie Jackson and country musician Wynonna Judd; chefs John Howie and Bobby Marcotte battle Bobby Flay with a Southern staple.
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.
Chef Anne Burrell brings rising star comedian Jaboukie Young White from The Daily Show to hit Bobby Flay with some breaking news; Italian expert chefs Nicole Karr and David Benstock are recruited.
Formidable duo Michael Symon and Giada De Laurentiis reunite to continue their winning streak against Bobby Flay, bringing in Italian master chefs Jessica Gamble and Fabrizio Schenardi to challenge Bobby with a dish he's never won before.
Two Italian-cuisine cutthroats, chefs Adam Leonti and Anthony Scolaro, face off for a shot at scuffing up Bobby's record with a loss.
Animal instincts run high as Alex Guarnaschelli (``Chopped``) and Food Network star Eddie Jackson keep an eagle eye on Nashville chef Dale Levitski and Indian-born Manish Tyagi.
Indian specialist Aarthi Sampath takes on the Windy City's Zoe Schor in a battle on ladies' night; TV host Daphne Oz and Los Angeles chef Michael Voltaggio taste and pick a winner to take on Bobby Flay.
Eric Adjepong brings three of the wildest chefs he knows to throw down in his late-night culinary game. Brian Shenanigans Malarkey, Maria Rebel Mazon, and Justin Wildcard Warner bring $5,000 of their own cash to take home a potential $15,000 pot.
After midnight, Eric Adjepong invites top chefs to bring $5,000 of their own money, and play his culinary card game. Eric deals out the dish, time allotted and mandatory ingredients, but it's each chef's secret wildcard that makes or breaks the game.
Eric Adjepong hosts a night of winner-takes-all culinary poker as Maneet Chauhan returns to defend her winning title against Mei Lin and Aaron Sanchez; the knives are sharpened, the heat is on, and only one legendary chef will walk away with $30,000.
Chefs Michael Symon, Esther Choi and Marcel Vigneron compete in a culinary poker face-off.
Jesse Palmer tasks the bakers with creating a visually stunning chocolate sculptural piece along with a complementary baked element; chocolatier Amaury Guichon joins Duff Goldman to judge the chefs' technical precision and creative storytelling.
The Kitchen is sharing essential rules for culinary success, including how to cook pork, seafood and a classic omelet. Plus, special guests Bryon Gomez and Nini Nguyen from Food Network's Hot List 2025 stop by to share their own cooking rules.
A group of talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Ree Drummond is adding her fresh garden ingredients to recipes, starting with moist chocolate zucchini muffins; Ree also makes easy best ever pesto, a tomato sandwich, a green goddess chopped salad and spicy herb garden butter.
Ree Drummond spices things up with her favorite speedy cajun tequila shrimp lettuce wraps, then she turns up the heat with peppers, shells and cheese, a colossal mountain burger, and a jalapeño blackberry margarita with a kick.
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.
Ree Drummond dishes up new favorites that add wow to weeknights, including a new take on cheeseburger sliders, a quick skillet of rigatoni with broccolini and sausage, an easy tomato pie, and pretzel-crusted chicken strips.
Ree Drummond cooks up a tasty selection of brilliant bowl food; she gets the ball rolling with chicken meatball polenta bowls, teriyaki mushroom and egg bowls and shrimp and veggie grain bowls; plus, Ree whips up cute no-churn ice cream bowls.
Creating dishes with homegrown herbs including lemon-rosemary scones, French onion soup with fresh thyme, panzanella salad with basil, raita with salted naan wedges.
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.
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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.
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.
Fieri welcomes the four remaining culinary hopefuls for two epic semifinal battles; the last two chefs go head-to-head in the championship showdown, and only one chef will claim the Tournament of Champions VII belt, the coveted title, and $150,000.
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.
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.
Fieri welcomes the four remaining culinary hopefuls for two epic semifinal battles; the last two chefs go head-to-head in the championship showdown, and only one chef will claim the Tournament of Champions VII belt, the coveted title, and $150,000.
Fieri welcomes the triumphant Great8 back to the arena for the fiercest quarterfinals in Tournament of Champions history; in four sudden death battles, eight world-class chefs face an amped-up randomizer as the categories go international this round.
The second round heats up as Guy Fieri welcomes the final Super 16 chefs to battle for the remaining four spots in the Great 8; who will keep their championship dreams alive and move closer to the belt, the coveted title, and $150,000?
Guy Fieri welcomes 16 chefs back to the arena for four second-round matchups; the randomizer determines the requirements for the competition as four chefs move toward the championship and the $150,000 prize.
The kitchen is bringing back old-school favorites with tasty updates, including beef stroganoff with egg noodles, chicken kiev with peas and carrots and stuffed cabbage rolls; the hosts chat about the new season of ``Alex vs America!``
Family vacation favorites; Katie Lee Biegel and Sunny Anderson prepare their Fish, Lemon and Asparagus Foil Packs and Blueberry Campfire Bread Pudding; Geoffrey Zakarian makes Greek Pita Sandwiches.
Ree Drummond puts bread in the spotlight, starting with Pimento Cheese Biscuits and Sweet Spicy Butter; Ree makes Garlic Flatbreads from scratch and turns breadcrumbs into a coating for Breaded Mozzarella; she finishes with easy Yeasted White Bread.
Ree Drummond has a care package for her youngest college kid, Todd; she's sending him mini strawberry tarts and chocolate hazelnut oatmeal bars to share with his roommates, cheesy chipotle cheddar snack mix and spirit pretzels in his team colors.
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.
Ree Drummond is raiding the fridge for some sensational eats; first up, fridge raid shakshuka is a good way to start the day, followed by easy produce drawer primavera; pancake mix dessert crepes and loaded potato pancakes round out the menu.
It's chicken all ways as Ree Drummond whips up four quick and easy chicken dinners; for company, she makes mustard herb chicken cutlets and garlic spinach and a classic sandwich in her chicken nugget bacon ranch club.
Ree shares four of her favorite ways to start the day; first, she makes portable Tex-Mex egg muffins and lemon poppy seed pancakes; then, there's breakfast grits bowls and a peach breakfast mug cake.
Kardea Brown's firefighter brother swings by for a hot and spicy supper; Kardea gets fired up with Spicy Korean-Inspired Fried Chicken Wings, Kimchi Fried Rice and Spicy Cucumber Salad before cooling things down with Blackberry Milkshakes.
Kardea Brown is getting married, and her friends and family are throwing her a bridal shower; she brings bite-sized Open-Faced Salmon BLTs, Smoked Ham Salad in Lettuce Cups, Deviled Eggs with Fried Shrimp and Chocolate Coconut Nests.
For a housewarming party, Kardea Brown makes buttery lobster rolls, coconut shrimp with fruit salsa, a summer pasta salad with grilled okra, corn and peppers, a layered desert of strawberry shortbread trifles.
Kardea makes a few of her all-time favorite recipes that she would put in her own cookbook, including jerk chicken rasta pasta, country sloppy Joes with fried onions, frozen yogurt bark with strawberry-balsamic jam and chocolate sandwich delights.
Musician Jon Batiste joins Ina Garten for a conversation about staying strong and making Grammy history; Ina makes peanut butter and jelly bars for a taste of nostalgia and Jon shares his Ma's Louisiana-style red beans and rice.
Stephen Colbert and Evie McGee-Colbert visit Ina Garten for Sour Cream Coffee Cake and to chat about working in live TV; the Colberts whip up two recipes from their new cookbook, Green Goddess Dip and Capri Sunset Cocktails.
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In Bend, Ore., a bagel shop is loading up pastrami; a Venezuelan spot in Salt Lake City is making amazing arepas; a Nashville joint is putting their twist on Jamaican specialties.
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's getting funky with jerk chicken, duck confit banh mi, and more.
Guy Fieri's picking up where he left off at some Flavortown hot spots, including a gourmet taco shop in Phoenix, a Boston pizza joint slinging signature pies and a Texas spot still going strong with African-inspired cuisine.
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.
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.
Fieri's diving into a festival of flavor! In California, Joe Mantegna joins the party for a righteous ricotta pie.A Cincinnati joint is plating a prime-time pork burger with kimchi, and a spot in Austin, TX, is serving killer coconut escolar ceviche.
Guy Fieri's 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's getting funky with jerk chicken, duck confit banh mi, and more.
Guy Fieri's picking up where he left off at some Flavortown hot spots, including a gourmet taco shop in Phoenix, a Boston pizza joint slinging signature pies and a Texas spot still going strong with African-inspired cuisine.
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.
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.
Fieri's diving into a festival of flavor! In California, Joe Mantegna joins the party for a righteous ricotta pie.A Cincinnati joint is plating a prime-time pork burger with kimchi, and a spot in Austin, TX, is serving killer coconut escolar ceviche.
Guy Fieri's 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.
In Bend, Ore., a bagel shop is loading up pastrami; a Venezuelan spot in Salt Lake City is making amazing arepas; a Nashville joint is putting their twist on Jamaican specialties.
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.
Fieri's going back for a mess of meat and Mexican; a Chicago deli is putting out killer corned beef hash; a Cincinnati taco joint is serving stuffed poblanos and a New Orleans smokehouse is mixing it up with the-bomb boudin grilled cheese.
Guy Fieri's grabbing a little surf, turf, and flavors from the Earth; in Puerto Rico, a local gem is serving off-the-hook pork trifongo and shrimp empanadas; Guy finds a mushroom po' boy in Somerville, N.J., and outrageous octopus in Cleveland.
Guy Fieri's got Asian flavors, an American classic and some mashups in between; a Korean-Mexican joint in Anchorage, Alaska, rolls out kimchi burritos; a funky fusion spot in Albuquerque, N.M., heads off the charts with the bomb pork belly.
Guy Fieri dives into unordinary recipes, starting in Palm Beach,Fla., where a hidden restaurant serves up seafood and chow-chow; a funky Filipino joint in Hawaii fires up its spin on pigs' feet.
In Jackson, Wyo., savory chicken sopes and posole; in Carmel, Calif., cannelloni and seafood cioppino; in Long Beach, Calif., veggie sammies and a spin on pig and grits.
Guy Fieri's diving into dumplings from around the world; a Japanese joint in Cincinnati fires up meaty gyozas; a Nepalese spot in Oregon showcases its traditional fare; in Los Angeles, a Lebanese-Armenian oasis puts out a dumpling dish.
In Atlanta, cheddarwurst corn dogs and a knockout pastrami sandwich; in Minneapolis, bahn mi and bacon onion dip; in Woods Hole, Mass., mussels and lobster-stuffed cod.
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.
Guy Fieri visits restaurants with diverse cuisines: he tries Balinese chicken thighs at a Southeast Asian restaurant in Minneapolis and BBQ Reubens at a New Jersey restaurant; a couple prepares plant-based dishes in Montana.
Guy Fieri digs Greek-style lasagna at a family-run diner in Columbus; a California joint adds flair to comfort food with top-notch chicken and dumplings; big deal BBQ in New Jersey serves up pork and brisket piled high.
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'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.
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.
Guy Fieri's digging into dishes with and without meat; in Mobile, AL, there's rabbit, while in Omaha, NE, a vegan joint brings a meatless spin to fried chicken; in Stamford, CT, Guy and sportscaster Dan Patrick chow down on Greek.
Designer Daniel Roseberry spends the day with Ina Garten, sharing fashion secrets and flower arrangements, after Ina bakes a Tri-Berry Ricotta Cake for breakfast; then, Ina teaches Daniel how to make smashed burgers with caramelized onions.
Musician Jon Batiste joins Ina Garten for a conversation about staying strong and making Grammy history; Ina makes peanut butter and jelly bars for a taste of nostalgia and Jon shares his Ma's Louisiana-style red beans and rice.
The Kitchen diner dishes out ultimate comfort food classics, including Alex Guarnaschelli's indulgent Western Omelet Stuffed Peppers, Sunny Anderson's fired-up Disco Inferno Tots and Geoffrey Zakarian's flavorful Baklava Toast with Cottage Cheese.
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.
Broccoli chicken and cheese soup, outrageously cheesy creamy sage baked ravioli, meatless cauliflower parm, hazelnut hot chocolate made in the slow cooker.
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.
Ree Drummond cooks up social media marvels, trying her hand at a three sauce baked spaghetti, shortcut lazy red and green enchiladas, easy garlic butter bath biscuits and spicy bacon pickle bites.
Molly Yeh makes a delicious dinner during naptime; she sneaks away to prepare Slow Cooker Asian Wedding Soup, one-Dish Salmon and Veggies, Tamagoyaki and a Red Bean Snacking Cake with Yogurt Glaze.
It's wheat harvest time, and it is time to make a tasty wheat truck lunch for two. Crispy fried chicken Banh Mi sandwiches, a side of salt and vinegar potato salad, a savory miso broccoli grain salad, and a tart pickled plum crumble.
Molly Yeh whips up a smorgasbord of delightful Swedish-inspired foods, like sweet rose semlor buns, savory Swedish meatballs and a big green salad with tiny Hasselback potatoes and horseradish dressing; she stacks up a Smorgastarta sandwich cake.
Molly Yeh packs the hungry beet farmers a hearty meal of pulled pork sandwiches with charred broccoli slaw and a side of beet chips with French onion yogurt; for a sweet treat, she adds her thick frosted speculoos cookie bars and s'mores puppy chow.
It is Bernie's tie-dye birthday party, and Molly Yeh is celebrating her tutu-loving daughter with a tie-dye tutu birthday cake; she's loading up the snack table with swirly yogurt queso with cilantro cream, little bean burritos and tiny taco salads.
Molly Yeh celebrates the Lunar New Year with a Chinese-inspired feast that includes saucy orange chicken, peanut-buttery pork, Dan Dan noodles, and lucky baloney egg rolls.
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Noah Cappe takes his taste buds on an international tour with loaded Banh Mi Fries at the Taste of Omaha, the beef-loaded Birria Torta at the Rochester Lilac Festival and a Southern take on a classic lasagna at the West Virginia Strawberry Festival.
Noah Cappe grabs dessert for breakfast at the Florida State Fair with the Wake-Up Waffle Pizza; he checks out the Washington Spring State Fair for poké wrapped in seaweed cones and the bloom-filled Rochester Lilac Festival for creamy Pizza Mac.
Guy heads to Fairbanks for an Alaskan culinary adventure; authentic German specialties at a super funky food truck; a food-and-music jam fest; Cuban favorites; meatball subs.
Guy Fieri checks in with top-notch Triple-D spots, starting with a s'mores French toast tower in Boston; a Duluth café is going strong with braised bison, and an old-school joint in Indiana is cranking out outrageous sausage gravy burgers.
Guy Fieri checks out the Phoenix food scene and visits an Irish pub that incorporates Southwestern style; he explores a family joint that serves smoke and spice wood-fired pizza and a neighborhood taqueria that aims to redefine Mexican street food.
Guy Fieri's grabbing seaside snacks, global spice and Southern soul; in Georgia, a Tybee Island joint goes gourmet with hot dogs, while a Savannah soul food spot rolls out an oxtail twist; in Idaho, a Boise café serves up a taste of Afghanistan.
Guy Fieri's starting at a South Bound Brook, N.J., meat market and stacking up their spin on the sloppy joe; in Nashville, Tenn., a taco joint is piling nachos with local flavor; a down-home spot is serving the bomb barbecue pork mac.
Guy Fieri's headed back for sweet, spicy and savory favorites; he finds top-tier tenderloin and honey biscuits in Memphis; killer coconut curry goat stew in Boston; and prime-time Parmesan chicken with potato croquettes in New York.
Guy Fieri's having a sandwich extravaganza at a lunch spot in Indianapolis that is serving up serious flavors with the-bomb brisket au jus and rockin' roast pork.
Bend, Ore., where a funky spot stuffs their buns with unexpected flavors; a Puerto Rican oasis in Utah cooks real deal mofongo, and a Nashville joint serves coal-fired pizza.
Guy Fieri checks out the Phoenix food scene and visits an Irish pub that incorporates Southwestern style; he explores a family joint that serves smoke and spice wood-fired pizza and a neighborhood taqueria that aims to redefine Mexican street food.
Guy Fieri's grabbing seaside snacks, global spice and Southern soul; in Georgia, a Tybee Island joint goes gourmet with hot dogs, while a Savannah soul food spot rolls out an oxtail twist; in Idaho, a Boise café serves up a taste of Afghanistan.
Guy Fieri's starting at a South Bound Brook, N.J., meat market and stacking up their spin on the sloppy joe; in Nashville, Tenn., a taco joint is piling nachos with local flavor; a down-home spot is serving the bomb barbecue pork mac.
Guy Fieri's headed back for sweet, spicy and savory favorites; he finds top-tier tenderloin and honey biscuits in Memphis; killer coconut curry goat stew in Boston; and prime-time Parmesan chicken with potato croquettes in New York.
Guy Fieri's having a sandwich extravaganza at a lunch spot in Indianapolis that is serving up serious flavors with the-bomb brisket au jus and rockin' roast pork.
Bend, Ore., where a funky spot stuffs their buns with unexpected flavors; a Puerto Rican oasis in Utah cooks real deal mofongo, and a Nashville joint serves coal-fired pizza.
Guy heads to Fairbanks for an Alaskan culinary adventure; authentic German specialties at a super funky food truck; a food-and-music jam fest; Cuban favorites; meatball subs.
Guy Fieri checks in with top-notch Triple-D spots, starting with a s'mores French toast tower in Boston; a Duluth café is going strong with braised bison, and an old-school joint in Indiana is cranking out outrageous sausage gravy burgers.
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.
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 scratch-made specialties; in Houston, there's a real-deal Italian pasta, plus a funky joint is putting out pizza topped with a surprising combo; a scenic spot in Hawaii is cooking up a comforting chicken pot pie.
Guy Fieri is tasting everything from pasta to pescatarian grub; Vanilla Ice takes Guy to an Ecuadorian joint in Miami for standout ceviche; in Minnesota, a former DJ mixes it up with his take on scratch-made pasta and poutine.
Guy Fieri's filling up on fresh-and-funky flavors, starting with scratch-made pasta in Chicago; a Missoula, MT, spot is getting creative with a banh mi burger; a pair of brothers is serving up craveable crab cakes and corn fritters in Florida.
Guy Fieri digs into regional flavors where you may not expect to find them, like Cajun jambalaya in Bend, Ore.; Pakistani oxtail in Chehalis, Wash.; a tiki joint in Houston serves elevated dumplings and honey butter chicken biscuits.
In Culver City, Gene Simmons from Kiss visits a hangout serving Hawaiian dishes; in Garden Grove, tamales and beef chamorro; in Monterey, oysters and a pasta-seafood medley.
Mac 'n' cheese burger; quahogs stuffed with chorizo; two-finger punch drink.
Guy Fieri heads back to some spots for great recipes; he snags over the top arepas at a Venezuelan spot in Norwalk, island-inspired chicken wings at a Hawaiian outpost in Mesa, and kebabs from an Afghan joint in Dallas.
Guy Fieri hits the road for serious sammys; a vegan joint in New Jersey plates plant-based perfection, TOC champ Tiffani Faison brings Southern barbecue to Boston and a family spot in California mixes it up with lights-out lamb.
In Richmond is a jammin' Jamaican joint serving outrageous oxtail and fried chicken with true island flavor; in Reno is a sandwich spot going loco with the bird and putting a unique twist on the breakfast burrito.
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.
Gordon steps in to help transform Diwan, an established Indian restaurant that is also running a Mexican restaurant out of the same kitchen.
Ramsay helps the owners of Old Neighborhood in Arvada, Colo., transform their restaurant.
Ramsay travels to Woodland Park, Colo., to save Mangia Mangia, an Italian restaurant saddled with tension between the owner and her staff, and problems with the food, atmosphere and service.
Ramsay travels to Woodland Park, Colo., to save Mangia Mangia, an Italian restaurant saddled with tension between the owner and her staff, and problems with the food, atmosphere and service.
Jesse Palmer tasks the bakers with creating a visually stunning chocolate sculptural piece along with a complementary baked element; chocolatier Amaury Guichon joins Duff Goldman to judge the chefs' technical precision and creative storytelling.
Jesse Palmer challenges the seven remaining chefs to find inspiration in grab-and-go gas station snacks; the bakers create their own interpretation of a classic dessert, like an opera cake or a Sachertorte, for judges Duff Goldman and Zac Young.
In the final four battles of the first round, Guy Fieri welcomes Chopped judge Amanda Freitag to face off against qualifier winner Carlos Anthony; in the last battle of the round, qualifier winner David Viana takes on former finalist Tobias Dorzon.
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Katie Lee Biegel and actor Nicholas Braun taunt Bobby Flay with a couple of young chefs, Hanna Haar and Peter McQuaid, who are gunning for the win.
Alex Guarnaschelli and James Austin Johnson leave a lasting impression on Bobby Flay as he tries to beat chefs Stephanie Cmar and David Standridge.
Sunny Anderson and TV host Nina Parker conspire with chefs John Cleveland and Michael Fiorelli to beat Bobby Flay.
Josh Capon and Today's Dylan Dreyer fire up Bobby Flay's grill with pitmasters Matt Abdoo and Dominique Leach.
A well-liked, retired couple ask Ramsay to help their son, who has taken over their restaurant, Nino's, in Long Beach, Calif.
Gordon Ramsay offers his support to The Verdict, a restaurant known for serving traditional New Orleans cuisine with a modern and trendy twist.
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.
Stage and screen actor Josh Gad duets with Damaris Phillips to turn out Bobby Flay's lights while preparing chefs Ciaran McGoldrick and Josh Mouzakes for their big debut.
A well-liked, retired couple ask Ramsay to help their son, who has taken over their restaurant, Nino's, in Long Beach, Calif.
Gordon Ramsay offers his support to The Verdict, a restaurant known for serving traditional New Orleans cuisine with a modern and trendy twist.
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.
Stage and screen actor Josh Gad duets with Damaris Phillips to turn out Bobby Flay's lights while preparing chefs Ciaran McGoldrick and Josh Mouzakes for their big debut.
Sunny Anderson and TV host Nina Parker conspire with chefs John Cleveland and Michael Fiorelli to beat Bobby Flay.
Guy has three list-themed games prepared for the chefs; first, he gives them a list of ingredients they must use in their childhood favorite dish, followed by a list of ingredients they can't use when making spaghetti and meatballs.
The top two finalists from the biggest Triple G tournaments face off in a head-to-head rematch; French chef Stephane vs. maverick chef Chase; Crista and Phillip's dishes are decided by refrigerator magnets.
Three chefs put their cooking skills to the test in Italian-themed games; the chefs must make a pasta dish using eight ingredients or fewer, then are challenged to make a pizza and a side dish using items found on Flavortown's sample tables.
Four chefs put their culinary and spelling skills to the test in the game, ABC; the second game has the chefs rummaging through bins in clearance carts and then it's every chef's worst nightmare in frozen food feud.
Chefs must make a signature noodle dish using limited ingredients, make a classic noodle dish featuring a wildcard ingredient, then have to use a list of mandatory items to make a refined noodle dish.
Ree Drummond shares four favorite 16-minute standby meals; Thai beef with peppers and an incredibly quick and easy roasted red pepper pasta; heavenly hummus wraps; apple peanut butter delights.
Decadent chocolate treats including white chocolate raspberry cheesecake, dipped and decorated waffle cones, milk chocolate mousse and a chocolate orange martini.
Nancy makes her favorites; farm-style chicken and drop dumplings; leafy green salad with goat cheese tarts; banana cream pie with graham cracker crust; rhubarb reunion cocktail; kid-friendly spritzer.
Sausage-stuffed zucchini boats; dressed up grilled cheese; loaded baked potato soup; sweet cherry pie with sprinkled ice cream scoops.
Duck cacciatore; warm and cheesy artichoke dip with grilled toasts; cheesy mashed potatoes; rustic ginger plum tart.
Prime rib sandwiches with horseradish sauce; sweet potato steak fries; gopher bars; Back Nine cocktail.
Cola milkshake with cherry whipped cream; double patty cheeseburgers with Nancy's special sauce; spicy curly fries with roasted onion dip.
Nancy surprises her husband with an anniversary meal; filet mignon sandwiches; kale and brussels sprouts salad; carrot cake with pineapple cream cheese frosting.
Ree Drummond shares awesome football food her college rival daughters inspired; she aims for a Texas touchdown with Lone Star Fries -- a dream-team mash-up of nachos and double-fried potatoes with Texas baked bean dip.
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The appetizer round basket contains heart-shaped pasta; the round two challenge involves shellfish still on the shell and an unlikely lime; the dessert basket holds a creative take on cookies and milk.
Four talented pastry chefs get to make a chocolate feast for the judges; in the first round of this all-desserts battle, the competitors must make dark chocolate creations that include a prized fruit and a salty snack.
White chocolate and soft shell crab for round one; an alcoholic chocolate beverage and a chocolate showpiece dessert for the second round; luscious apricots for the final round.
Tenderizing beef tendon and bringing joy to bok choy are two of the challenges in round one.
Passionate Chopped champions return for a shot at $50,000, and the competition kicks off with a colossal clam and a starchy comfort food in the first basket.
White chocolate and soft shell crab for round one; an alcoholic chocolate beverage and a chocolate showpiece dessert for the second round; luscious apricots for the final round.
Tenderizing beef tendon and bringing joy to bok choy are two of the challenges in round one.
Passionate Chopped champions return for a shot at $50,000, and the competition kicks off with a colossal clam and a starchy comfort food in the first basket.
Four talented pastry chefs get to make a chocolate feast for the judges; in the first round of this all-desserts battle, the competitors must make dark chocolate creations that include a prized fruit and a salty snack.
In the thrilling culmination of a five-part tournament, four dessert dynamos return to the kitchen in pursuit of the $50,000 prize, but the ultimate sugar high and the prestigious title of Chopped Grand Champion can only go to one extraordinary chef.
Four chefs compete in a series of chocolate challenges; spicy booze and a book filled with bonbons; an oversize beverage meets a stinky cheese in the entree basket; the dessert basket features a can of something that could be cause for concern.
With their eyes on the Sweets Showdown $50,000 prize, four top-tier dessert chefs strive to bake their way into the judges' hearts in this all-cakes preliminary battle.
The $50,000 Sweets Showdown continues with a preliminary battle that shines the spotlight on ice cream.
It's much ado about doughnuts in this exciting heat of the $50,000 Sweets Showdown.
Scott Conant challenges the chefs to turn adult beverages into pastry perfection.
Ree shares done-in-a-flash desserts including white chocolate pudding, raspberry fool, a dessert panini, and a caramel apple sundae.
Ree Drummond is saying thanks with chocolate, appreciating people on her very own Chocolate Appreciation Day.
It's date night on the farm!
Trisha Yearwood visits Mackenzie Colt, owner of the famous Colts Chocolates, to get a tour of the factory; Boston cream pie; chocolate-covered cereal mix; cafe mocha; frozen chocolate mudslide.
Trisha Yearwood and her sister, Beth, create individual chocolate souffles, chocolate cherry icebox cake, double stuffed brownies and chocolate cherry martinis; the sisters battle in a chocolate carving contest.
A freezer friendly menu designed around chocolate features Colleen's chocolate fudge, chocolate pound cake, chocolate chip cookie dough balls and chocolate hurricane cocktails.
Chicken saltimbocca; roasted vegetables with balsamic glaze; chocolate orange cake.
Breakfast sausage casserole; Beth's hash brown potato casserole; pecan pie muffins; grapefruit pineapple Bellini.
Ree Drummond dishes up great ideas for quick and easy game day dishes; five-cheese Pepperoni Pizza Queso; caramel and chocolate cookies; Sheet Pan Sausage and Pepper Hoagies; Garlic-Ranch Party Mix.
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The chefs make dishes using only ingredients that begin with the letter M; making a grilled salad with only six pounds of ingredients; making a signature burger with an ingredient from every aisle.
Host Alyson Hannigan presides as five professional bakers transform America's favorite cookies into dessert treats inspired by a classic campfire snack-S'mores!
Baskets packed with perennial NOLA favorites, including po' boys in the appetizer round; the judges hope none of the competitors ruin the roux in the second basket; for desert, a traditional cake and a boozy coffee challenge the final two chefs.
In this all-chocolate challenge, four pastry artists whip up decadent, chocolaty creations that are as beautiful as they are craveable.
Ice cream cones are for more than just holding ice cream; Valerie Bertinelli and Duff Goldman challenge the seven kid bakers to create impressive ice cream cone cupcakes in order to stay in the game.
Baskets packed with perennial NOLA favorites, including po' boys in the appetizer round; the judges hope none of the competitors ruin the roux in the second basket; for desert, a traditional cake and a boozy coffee challenge the final two chefs.
In this all-chocolate challenge, four pastry artists whip up decadent, chocolaty creations that are as beautiful as they are craveable.
Ice cream cones are for more than just holding ice cream; Valerie Bertinelli and Duff Goldman challenge the seven kid bakers to create impressive ice cream cone cupcakes in order to stay in the game.
Host Alyson Hannigan presides as five professional bakers transform America's favorite cookies into dessert treats inspired by a classic campfire snack-S'mores!
Four returning teen winners come back to compete; a pasta, some jarred seafood, a candy, and a veggie in the first basket; the chefs must break down a giant fish for the entree round; the dessert round features a ``mocktail'' and a festive cake.
The appetizer round features a spicy protein and a strong pepper in the basket; the entree basket contains thick veal chops and beautiful heirloom tomatoes; a classic candy bar and a sweet fruit juice in the dessert round.
The chefs grapple with vegan chicken in the first basket; the entree round features butternut squashes and okra; the dessert basket contains a box of assorted cookies.
Expensive crustaceans are a bit of a shocker in the appetizer baskets; round two competitors must complete creative lamb entrees; the dessert round features a frozen treat and an Indian spice.
A strangely fuzzy ingredient in the appetizer round basket; in the entree round, a challenging protein paired with a processed cheese; chips and candies are featured in the final basket.
Five professional bakers transform iconic Girl Scout Cookies into dozens of cookie pops inspired by outer space.
Enchilades; garlic cilantro lime rice; root beer floats.
Ree Drummond shares her secrets of home cooking and celebrating.
Sharing delicious recipes for a saucy Valentine's Day meal; Jeff sears up steaks for Sunny's easy red wine peppercorn sauce and Geoffrey's Béarnaise sauce; hosts work together to make Katie Lee's spicy lobster pasta, a romantic Valentine's Day dish.
Love is in the air for a Valentine's Day filled with out-of-the-box flavor combinations and opposites-attract recipes.
Valentine's Day food, crafts and sweet surprises; hidden heart cake; food-inspired Valentines; snack mix brownies; sour cream swirl brownies; a box of chocolates cake; pasta pomodoro; Mamrie Hart's French kiss 75 cocktail.
Ree Drummond's quarterback teens have a big game coming up, and she's getting ahead by making their favorite food for a post-game dinner.
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It's game day, and the teams of recruits face off as they make game day dishes in order to move down the field to the end zone.
Tough critics Anne Burrell and Scott Conant withhold the Valentine's Day love; competition junkie and pastry chef Robert Nieto battles Brooklyn's own Caroline Schiff for a chance to break Bobby's heart.
Christian Petroni teams up with chef Carla Hall to bring two dynamic chefs who have mastered the food of his motherland, Italy; chef Daniele Uditi and chef Chris Thompson are both ready to hear the judges say that's amore.
Chef Alex Guarnaschelli and actor Lou Diamond Phillips bring in heavy hitters to take Bobby Flay down. Recruited from Bobby's own ranks, former judges Chef Adrienne Cheatham and Chef Michele Ragussis are both ready for a win of their own.
Chef Michael Voltaggio gets help from an extra special guest, Drew Barrymore, to take down Bobby Flay; pastry chefs DaVee Harned and Miriam Rieder Taylor help with their passion for chocolate.
The recruits learn how to combine unlikely ingredients and kick things off with a game where they must punch their way to success.
Tough critics Anne Burrell and Scott Conant withhold the Valentine's Day love; competition junkie and pastry chef Robert Nieto battles Brooklyn's own Caroline Schiff for a chance to break Bobby's heart.
Christian Petroni teams up with chef Carla Hall to bring two dynamic chefs who have mastered the food of his motherland, Italy; chef Daniele Uditi and chef Chris Thompson are both ready to hear the judges say that's amore.
Chef Alex Guarnaschelli and actor Lou Diamond Phillips bring in heavy hitters to take Bobby Flay down. Recruited from Bobby's own ranks, former judges Chef Adrienne Cheatham and Chef Michele Ragussis are both ready for a win of their own.
Chef Michael Voltaggio gets help from an extra special guest, Drew Barrymore, to take down Bobby Flay; pastry chefs DaVee Harned and Miriam Rieder Taylor help with their passion for chocolate.
The recruits learn how to combine unlikely ingredients and kick things off with a game where they must punch their way to success.
It's game day, and the teams of recruits face off as they make game day dishes in order to move down the field to the end zone.
The chefs learn they must make appetizers that include ginger-like galangal and a trendy taco; miniature fruit and soft-shell crabs are two of the surprises; a pretty cake that reminds one judge of his childhood is in one basket.
White chocolate and soft shell crab for round one; an alcoholic chocolate beverage and a chocolate showpiece dessert for the second round; luscious apricots for the final round.
A romantic gift as the centerpiece in the appetizer basket; thematic ingredient in the second course; molded chocolate novelty in the dessert.
The chefs must figure out how to make chocolate work in the first two, savory, courses; combining two chocolate ingredients with cherries and a German layer cake.
Every basket contains chocolate; In the first round, chocolate is paired with pork chops; the entree round contain beef and dark chocolate; milk chocolate and graham cracker desserts.
From kitschy classics to artisanal designer doughnuts, the chefs celebrate delicious rings of joy in every round and feel the pressure of performing well for a demanding doughnut connoisseur, judge Martha Stewart.
Love is in the air for a Valentine's Day filled with out-of-the-box flavor combinations and opposites-attract recipes.
Giada De Laurentiis invites friends over for a Valentine's Day-themed breakfast with chocolate in every dish.
Love is in the air when Kardea and her boyfriend Nassir have a double date dinner with their friends, Yolanda and Eugene.
To celebrate Valentine's Day, Valerie Bertinelli has put together a heart-y meal with a hidden motive: providing her dearest friends with heart-healthy sweets and treats.
It's date night on the farm!
Decadent chocolate treats including white chocolate raspberry cheesecake, dipped and decorated waffle cones, milk chocolate mousse and a chocolate orange martini.
Ree Drummond makes divine chocolate treats for her daughter, Paige, to share with her school friends, and she sneaks in a few for her husband, Ladd, at the same time.
Easy chocolate recipes; corn and cheese chowder.
Ree shares done-in-a-flash desserts including white chocolate pudding, raspberry fool, a dessert panini, and a caramel apple sundae.
Valerie serves a treat-filled luncheon in appreciation of her best girlfriends; green pea arancini with herby lemon dipping sauce; a whole roasted side of salmon; escarole salad with roasted Meyer lemon vinaigrette; a citrus Pavlova for dessert.
To show that chocolate can be more than just candy bars and desserts, Guy Fieri invites some of his favorite chefs to reveal how versatile cocoa can be.
Chocolate-drizzled scones; stuffed Mexican hot chocolate French toast with cinnamon whipped cream; chocolate peanut butter swirl smoothie; chocolate-hazelnut turnovers.
Sparkling white wine adds zing to moscato poached fruit; bourbon honey cake; Armagnac brandy adds magic to plum clafoutis; Campari and orange granita; chef Jean-Georges Vongerichten shows how to make chocolate rum pudding with candied violets.
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Dr. Axe, doctor of natural medicine, doctor of Chiropractic, clinical nutritionist, best-selling author and Jordan Rubin health expert and NY Times Best Selling Author, explain why Collagen is the superfood we need every day.
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Guy pops into a classic diner in Marietta, Ga., for a taste of what's topping the charts; in San Antonio, a carwash-laundromat-kitchen combo cranks out killer burgers; in Gilbert, Ariz., a joint pulls all their ingredients from their own backyard.
In St. Petersburg, Florida, a lights-out spot with righteous ramen; in Lansing, a funky joint frying up everything from wings to pig skins to chicken gizzards; a New Orleans smokehouse sausage meat pies and spicy shrimp boudin.
In Cathedral City, a barbecue joint piles up the meats; in Norfolk, a wing spot goes big with their buffalo and kills it with their Cajun; in Maui, a place dishes out lobster grilled cheese followed by a shaved ice specialty.
In Palm Desert, California, a cafe dishes out a rib melt and breakfast tarts; in Maui, Hawaii, a funky gluten-free spot makes full-flavored pizza and fish and chips; in Virginia Beach, a crazy Caribbean joint serves up jerk pork and mama's beef stew.
A beer-lover's spot in Seattle serves fish and chips and the bomb beef dip; a local Hawaiian gem dishes out fresh-catch curry and a primo poke burger; a Chinese emporium in San Francisco cooks up lobster, pork buns and even dim sum chicken feet.
In Seattle, a funky spot makes their name with scratch-made Russian piroshki; a joint in Kona serves up a bite of culture with their authentic Hawaiian cuisine; in Chicago, an old-school Jewish deli dishes out their specialties cafeteria-style.
Guy visits Chico, Calif., celebrating the town's food scene as residents recover from ravaging fires; a wood-fired Italian spot cooks up pork ragu; a bakery serves up savory specialties like black bean chili; a pub serves a ``Pho-rench Dip.''
In Santa Fe, N.M., a culinary pub serves lights-out lamb neck and tamales; in Kansas City, Mo., a funky tapas joint dishes out duck tongue tacos and braised pork jowl; in El Paso, Texas, a deli makes pupusas and fries from chickpeas.
In Cathedral City, a barbecue joint piles up the meats; in Norfolk, a wing spot goes big with their buffalo and kills it with their Cajun; in Maui, a place dishes out lobster grilled cheese followed by a shaved ice specialty.
In Palm Desert, California, a cafe dishes out a rib melt and breakfast tarts; in Maui, Hawaii, a funky gluten-free spot makes full-flavored pizza and fish and chips; in Virginia Beach, a crazy Caribbean joint serves up jerk pork and mama's beef stew.
A beer-lover's spot in Seattle serves fish and chips and the bomb beef dip; a local Hawaiian gem dishes out fresh-catch curry and a primo poke burger; a Chinese emporium in San Francisco cooks up lobster, pork buns and even dim sum chicken feet.
In Seattle, a funky spot makes their name with scratch-made Russian piroshki; a joint in Kona serves up a bite of culture with their authentic Hawaiian cuisine; in Chicago, an old-school Jewish deli dishes out their specialties cafeteria-style.
Guy visits Chico, Calif., celebrating the town's food scene as residents recover from ravaging fires; a wood-fired Italian spot cooks up pork ragu; a bakery serves up savory specialties like black bean chili; a pub serves a ``Pho-rench Dip.''
In Santa Fe, N.M., a culinary pub serves lights-out lamb neck and tamales; in Kansas City, Mo., a funky tapas joint dishes out duck tongue tacos and braised pork jowl; in El Paso, Texas, a deli makes pupusas and fries from chickpeas.
Guy pops into a classic diner in Marietta, Ga., for a taste of what's topping the charts; in San Antonio, a carwash-laundromat-kitchen combo cranks out killer burgers; in Gilbert, Ariz., a joint pulls all their ingredients from their own backyard.
In St. Petersburg, Florida, a lights-out spot with righteous ramen; in Lansing, a funky joint frying up everything from wings to pig skins to chicken gizzards; a New Orleans smokehouse sausage meat pies and spicy shrimp boudin.
An all-Boston smorgasbord; in Allston, two restaurants share one kitchen and cook up totally different menus; gravlax and chicken sausage; in South Boston, pierogi and an old-country fried pork favorite.
Guy Fieri heads to Miami to see what his buddy is doing with chicken and duck; a noodle shop in Portland, Ore., is churning out thousands of dumplings a week these days; in Spokane, Wash., chicken wings have never been so explosive!
A funky food truck serving loaded platters and Colombian arepas; an Asian joint tucked away in a grocery store dishing out barbecued pork and pork belly ramen; a smokehouse featuring killer wings and a hearty porchetta sandwich.
In Denver, beef empanadas and a veggie tarta specialty; in Bayport, Minn., brisket sandwiches and pulled pork; in Falmouth, Mass., Tex-Mex breakfast and a loaded chicken sandwich.
At Carmine's Chianti Cow in Port Jervis, N.Y., Chef Robert Irvine meets an owner whose identity crisis is threatening his restaurant.
Robert Irvine returns to Sunrise, Fla., to check on the unique challenge of Gigi's Music Cafe, a combined restaurant and music venue.
Scott Conant challenges the chefs to turn adult beverages into pastry perfection.
Five professional bakers transform iconic Girl Scout Cookies into dozens of cookie pops inspired by outer space.
Potatoes aren't just for french fries anymore, now they're for decorating; Valerie Bertinelli and Duff Goldman ask the eight remaining bakers to carve potato cutouts and create colorful potato-print cookies.
Trisha Yearwood visits Mackenzie Colt, owner of the famous Colts Chocolates, to get a tour of the factory; Boston cream pie; chocolate-covered cereal mix; cafe mocha; frozen chocolate mudslide.
Trisha Yearwood and her sister, Beth, create individual chocolate souffles, chocolate cherry icebox cake, double stuffed brownies and chocolate cherry martinis; the sisters battle in a chocolate carving contest.
Sharing delicious recipes for a saucy Valentine's Day meal; Jeff sears up steaks for Sunny's easy red wine peppercorn sauce and Geoffrey's Béarnaise sauce; hosts work together to make Katie Lee's spicy lobster pasta, a romantic Valentine's Day dish.
Ree Drummond is saying thanks with chocolate, appreciating people on her very own Chocolate Appreciation Day.
Ree Drummond shares her secrets of home cooking and celebrating.
Rachael Ray is fired up for a smokin' taco night with Mezcal Shrimp Tacos; Mezcal, fire-roasted tomatoes, paprika and chipotle in adobo bring smoky heat to counter a cool crema and juicy shrimp.
A freezer friendly menu designed around chocolate features Colleen's chocolate fudge, chocolate pound cake, chocolate chip cookie dough balls and chocolate hurricane cocktails.
Before the big game, Giada De Laurentiis and her family and friends spend the day on the beach playing tag football and having an oceanside picnic.
Professional tips for chocolate, starting with Chocolate Ganache Cake, complete with a chevron frosting tutorial; Chocolate Creme Brulee is taken to new dessert heights; tricks to tempering chocolate for Peanut Rocky Road Bark; Frozen Hot Chocolate.
Valentine's Day food, crafts and sweet surprises; hidden heart cake; food-inspired Valentines; snack mix brownies; sour cream swirl brownies; a box of chocolates cake; pasta pomodoro; Mamrie Hart's French kiss 75 cocktail.
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Michael takes reality television star Kendra Wilkinson on a whirlwind food and beer tour of Detroit to introduce her to one of the country's most resurgent cities; enjoys microbrews, Coney Island dogs, spicy Korean sliders and pulled pork enchiladas.
In Hell's Kitchen, New York City, a spicy burger that uses four different types of peppers; in Nashville, chicken fried steaks and beer belly tacos; in Ohio, the secret to non-messy ribs.
In Baltimore, a barbecue food truck dishing out pulled pork and ribs; in Islamorada, Fla., a seaside shack serving shrimp fritters; in Key Largo, Fla., a market and restaurant smokin' up a fantastic fish dip and savory seafood.
Visiting familiar Triple D faces and checking out their new places; pizza joint in Flagstaff; a seafood place in Fairhope; in Miami, a chef dials up the funk factor with his spin on Chinese specialties like dandan noodles.
In Miami, wild boar sausage and house-cured bacon; in Modesto, Calif., tacos and a sweet and savory waffle; in Stockton, Calif., an ex-NFL player slinging wings that score with the sauce.
A Palo Alto, Calif., joint serves spicy pork and knockout gnocchi; a bakery-restaurant in Wilmington, N.C., makes major meatloaf and fries up French toast with a fantastic twist; a Puerto Rican party spot in Oakland, Calif., mixes it up with mofongo.
In New York's Lower East Side, pickling, smoking, curing and fermenting, everything from the goat necks to chicken wings; in Eureka, Calif., Mediterranean favorites; in Miami, Fla., whole fried snapper and beer braised baby back ribs.
Guy visits Vancouver, British Columbia, to check in on an elevated eatery serving the ultimate in diner food; in Austin, Texas, a barbecue joint whose claim to fame is all in the wood; a Korean-inspired, French oven-baked pizza parlor in Minneapolis.
In Smyrna, Ga., a doctor-turned-chef fires up amazing Asian from righteous ramen to Korean wings.
Guy Fieri is jumping into some sweet and savory dishes in Burlington, Vt., Logan, Utah and Wheat Ridge, Colo.
In Miami, wild boar sausage and house-cured bacon; in Modesto, Calif., tacos and a sweet and savory waffle; in Stockton, Calif., an ex-NFL player slinging wings that score with the sauce.
A Palo Alto, Calif., joint serves spicy pork and knockout gnocchi; a bakery-restaurant in Wilmington, N.C., makes major meatloaf and fries up French toast with a fantastic twist; a Puerto Rican party spot in Oakland, Calif., mixes it up with mofongo.
In New York's Lower East Side, pickling, smoking, curing and fermenting, everything from the goat necks to chicken wings; in Eureka, Calif., Mediterranean favorites; in Miami, Fla., whole fried snapper and beer braised baby back ribs.
Guy visits Vancouver, British Columbia, to check in on an elevated eatery serving the ultimate in diner food; in Austin, Texas, a barbecue joint whose claim to fame is all in the wood; a Korean-inspired, French oven-baked pizza parlor in Minneapolis.
In Smyrna, Ga., a doctor-turned-chef fires up amazing Asian from righteous ramen to Korean wings.
Guy Fieri is jumping into some sweet and savory dishes in Burlington, Vt., Logan, Utah and Wheat Ridge, Colo.
In Baltimore, a barbecue food truck dishing out pulled pork and ribs; in Islamorada, Fla., a seaside shack serving shrimp fritters; in Key Largo, Fla., a market and restaurant smokin' up a fantastic fish dip and savory seafood.
Visiting familiar Triple D faces and checking out their new places; pizza joint in Flagstaff; a seafood place in Fairhope; in Miami, a chef dials up the funk factor with his spin on Chinese specialties like dandan noodles.
In Scotsdale, Ariz., an authentic beef specialty and a gas station dishing out brisket and handcrafted fuel; in Phoenix, an out-of-the-box burger joint.
Crab plates; a farm to table spot is cooking up bacon-wrapped meatloaf and Asian braised pork; a pizza joint serves up amazing pizza and savory risotto balls.
In Miami, Fla., smoky fried chicken and Buffalo-style pig wings; in In Orange County, Calif., drunken torta and green chicken chilaquiles; on Oahu, Hawaii, huli huli chicken.
NASCAR driver Clint Bowyer joins Guy in Charlotte, N.C.; dynamite burgers and a unique spin on shrimp; steak with fig preserves and smokin' hot chicken; chana masala tacos and buffalo cauliflower sliders.
In Compton, Calif., ribs and collard greens; in Denver, pie with beer-braised brisket; in Philadelphia, pork belly sandwiches.
Hand-pulling noodles; beef rolls; barbecued fish tacos.
Po' boy with avocado and fresh crab mayo; holiday roast stuffed with chorizo.
Venezuelan sandwich with shredded beef, black beans and cheese, or chicken salad; thin fettuccini with homemade vodka sauce.
Guy checks out three local namesake favorites.
Guy discovers local favorites in Tennessee, Virginia, and Nebraska.
Local country favorites.
Sauerbraten from a German restaurant in Arizona; lamb shanks in California; classics in Texas.
Sweet orange rolls and peppered bacon; root vegetable beef stew; creamy cheddar grits.
A stacked sandwich known as the Bodacious Burger features tiers of quick and easy macaroni and three cheeses, onion strings and terrific toppings; over-the-top monster meatballs; a slice of pizza made with foolproof pizza dough; mile-high mud pie.
Giada makes a hearty menu of small bites that are easy to eat in front of the TV; the casual-but-delicious menu includes tamari spiced nuts, sweet and crunchy jicama slaw, sausage hoagies and chocolate almond butter sandwich cookies.
Giada De Laurentiis hosts a mini film festival where the guests are asked to create their own two minute cell phone movies on any topic they'd like; cacio pepe popcorn; finger sandwiches three ways; blueberry focaccia; spiked ice cream floats.
Giada's casual weekend brunch with friends includes sweet and spicy bacon bites, a Dutch Daddy and chocolate cheesecake stuffed French toast, and spiked chocolate and coffee milkshakes.
Giada hosts a party for friends that features her favorite ingredient, chocolate; spicy coq au vin chocolate, eat-your-heart-out pizza, dark chocolate macaron cake and hazelnut coffee martinis are on the menu.
Giada De Laurentiis brings out the comfy outdoor seating, cozy blankets and a DIY outdoor theater for a movie night under the stars.
Jade loves chocolate just as much as her mother, so Giada is hosting a chocolate-themed Valentine's Day party for her and her friends.
Veggie-packed pasta primavera; bacon cheeseburgers; french fries.
Airbrushed makeup made easy!
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LifeLock now with the power of Norton. Learn how LifeLock + Norton can help protect your identity in case of ID theft & defend your devices from viruses, malware, online threats plus what you should know about the dark web.
The AirFryer 360's super-heated air fries food with little to no oil needed, and the nonstick coating makes cleanup a breeze.
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Plexaderm starts working instantly to reduce the look of fine-lines, deep wrinkles, crow's feet, and under-eye puffiness. You'll be amazed at the transformation you see in just a few short minutes after applying this miracle age-defying cream.
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Four competitors learn they will be treated to high-end, top-dollar ingredients and will be cooking for new judge Martha Stewart; an unusual chocolate treat and a special cake up the wow factor in the dessert round.
Robert Irvine is in Nutter Fort, W.Va., at Mike Audia's Restaurant-Catering, an Italian-American-barbecue-family restaurant that has a confused identity and is in for one of the biggest transformations ever.
Chef Robert Irvine receives an urgent plea for help from Yianni, the son of the owner of Broad Street Bistro in North Versailles, Pa.
Robert Irvine returns to Sunrise, Fla., to check on the unique challenge of Gigi's Music Cafe, a combined restaurant and music venue.
Robert Irvine tries to save a piece of history in Garrettsville, Ohio, by rescuing a restaurant in a 200-year-old mill.
Chef Robert Irvine receives an urgent plea for help from Yianni, the son of the owner of Broad Street Bistro in North Versailles, Pa.
Robert Irvine returns to Sunrise, Fla., to check on the unique challenge of Gigi's Music Cafe, a combined restaurant and music venue.
Robert Irvine tries to save a piece of history in Garrettsville, Ohio, by rescuing a restaurant in a 200-year-old mill.
Robert Irvine is in Nutter Fort, W.V., at Mike Audia's Restaurant-Catering, an Italian-American-barbecue-family restaurant that has a confused identity and is in for one of the biggest transformations ever.
Battling co-owners wreak havoc at the Country Cow Restaurant and Bar in Campton, N.H.
Robert Irvine steps back in time at a struggling retro joint in Escondido, Calif., called Rosie's Cafe; the owner of the ugly, disorganized restaurant is a young woman who has the passion but lacks experience.
Chef Robert Irvine tries to save Edgar's Restaurant, but fixing a restaurant in only two days is impossible; when Glenn, the restaurant's owner, is less than honest with Robert it creates a whole new set of problems.
Casey Webb cracks into crab legs fit for a king at Slippery Salmon Bar and Grill in Anchorage; reindeer meatloaf at Denali BrewPub; the mountainous, double-decker Seward's Folly caribou burger challenge at West Rib Pub and Grill.
Casey Webb's tasty travels bring him to Manchester, New Hampshire for an epic portion of barbecue that's served on a shovel at KC's Rib Shack; the deluxe cheeseburger mac; a ghost pepper-infused inferno burger challenge.
A triple-layer burger; Cuban-inspired ice cream flavored with cream cheese; guava and cookies; Casey Webb is joined by two teammates to go up against a monster 30-inch pizza challenge.
A sopapilla stuffed with carne asada; game-changing ice cream flavored with the local delicacy, green chiles; Casey Webb ends up in a challenge with three hubcap-sized pancakes weighing in at four pounds total.
Casey Webb's eating expedition brings him to Tucson, Arizona, where he faces off with a cheese and chile tamale pie with pulled pork, avocado hollandaise and more; a bacon-wrapped hot dog taco; the rib-diculous challenge of two full racks of ribs.
Casey Webb starts with a decadent brioche doughnut that's topped with brunch all-stars and then heads for the sea to dig oysters for a fresh feast; Finally, he faces three 24-ounce milkshakes at a creamery that has been dishing treats since 1928.
Casey Webb heads to Ocean City, Maryland to dive into a massive jumbo lump crab cake sandwich, make some of the area's iconic salt water taffy candies and fight to stay afloat in the Titanic Sundae Challenge.
Casey Webb's massive meals include a bacon-wrapped hot dog with a crazy combination of toppings and a foot long chicken burrito blanketed in ghost pepper sauce; a slow-roasted pork shank served with potato salad and sauerkraut.
Plates are piled high with pasta, starting with Geoffrey's cacio e pepe and Jeff's spinach, walnut and golden raisin pesto pasta; Sunny helps comic Kevin Fredericks prepare Grandma mac and cheese; chef Christian Petroni serves spaghetti with clams.
Secrets to making favorite restaurant food at home; Geoffrey Zakarian's tips for a delicious shrimp scampi; The Kitchen Helpline; Deuki Hong and the Dos Toros Brothers share their recipes for slow cooker Korean short ribs and steak quesadillas.
Katie Lee's decadent chocolate-covered strawberry tart; Brownie 101; brownie bombe; Valerie Gordon's pot de creme; surprising chocolate pairings; the Kitchen Helpline.
Spicy sausage dogs for the family; throwing juicy patties and pineapple on the grill for Hawaiian burgers; keeping it low carb and luscious with grilled pork tenderloin with baby bok choy; grilling fruit for a fabulous grilled nectarine salad.
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The AirFryer 360's super-heated air fries food with little to no oil needed, and the nonstick coating makes cleanup a breeze.
Shark IQ Robot vacuum delivers 50% better coverage by cleaning row by row, room by room, without repeating areas. Plus home mapping lets you select which rooms to clean-or when to clean them-through the app. PLUS upgrade to self-empty base now!
Master Chef Daniel Green reveals the secrets to his best recipes with Gotham Steel, and how to prepare amazing dishes in just minutes!
Hear from Dr. Adams and real patients going through the transformative Smile Healthy® process, and how they have restored their smile with the help of dental implants.
Chef Robert Irvine receives an urgent plea for help from Yianni, the son of the owner of Broad Street Bistro in North Versailles, Pa.
The contestants must make a regional feast without meat; the chefs have to make an all-American burger and fries without any of the classic ingredients; the final round features jelly beans as a surprise ingredient.
Four comfort food experts compete; chefs must make their signature dish while incorporating a list of mandatory ingredients; preparing an elevated comfort classic using a mystery canned ingredient; making a regional comfort dish on a tight budget.
Guy Fieri brings in chefs representing cuisines from all around the world to team up and fuse their cultures' flavors together in delicious, cohesive and win-worthy dishes.
Three previous winners have to outlast each other over three rounds of ice-cold, brand-new games to create lunch, dinner and an international favorite; ultimately, only one chef will go on a Flavortown shopping spree worth up to $20,000.
Four comfort food experts compete; chefs must make their signature dish while incorporating a list of mandatory ingredients; preparing an elevated comfort classic using a mystery canned ingredient; making a regional comfort dish on a tight budget.
Guy Fieri brings in chefs representing cuisines from all around the world to team up and fuse their cultures' flavors together in delicious, cohesive and win-worthy dishes.
Three previous winners have to outlast each other over three rounds of ice-cold, brand-new games to create lunch, dinner and an international favorite; ultimately, only one chef will go on a Flavortown shopping spree worth up to $20,000.
The contestants must make a regional feast without meat; the chefs have to make an all-American burger and fries without any of the classic ingredients; the final round features jelly beans as a surprise ingredient.
Four chefs must make their best dish using only ingredients from the even-numbered aisles; the chefs must make an international dish featuring items from the store's sample tables; an express lane dinner party plate.
Josh Elkin, Kelsey Nixon, Dan Pashman and Jazz Smollett compete; the chefs must fit all the ingredients for their signature dish into tiny grocery bags; the chefs bowl for their ingredients; lasagna without traditional lasagna ingredients.
Chefs pair up and compete against the other teams; the teams must serve up a fried feast using only ingredients that begin with the letter F; the duos must create a fine dining dinner on a bare-bones budget.
The chefs must make an elevated sandwich using only ingredients that are under $4; making a childhood favorite on an unfavorable budget.
The four chefs are only allowed to shop in the middle aisles to make a vegetarian fest; surf and turf, on a budget; colorful dishes.
The chefs make dishes using only ingredients that begin with the letter M; making a grilled salad with only six pounds of ingredients; making a signature burger with an ingredient from every aisle.
Cowboys and cowgirls lunch with pulled pork.
Ree Drummond shares awesome football food her college rival daughters inspired; she aims for a Texas touchdown with Lone Star Fries -- a dream-team mash-up of nachos and double-fried potatoes with Texas baked bean dip.
Nancy creates a Cuban-inspired menu in honor of her son-in-law with arroz con pollo, sweet and spicy baked plantain chips, a Cuban salad, cheese flan, and spicy mojitos.
Nancy Fuller's farmhouse is turning 250; sparkling stone fence cocktail; beans and greens bruschetta with broiled goat cheese; bacon-wrapped pork roast with potatoes and onions; warm kohlrabi salad; orange ombre birthday cake with chocolate frosting.
Nancy cooks up a decadent lunch to celebrate her auction finds; poached salmon salad; herbed rice pilaf; asparagus with hollandaise; sweet pea mimosa; strawberry buckle.
Nancy invites friends to begin a community quilt and she serves classic rosemary lamb chops, twice baked potatoes, sauteed garlic broccoli rabe and black and white dipped homemade shortbread.