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.
Click the program details to see local timezone information
Chef Antonia Lofaso gives four of Guy Fieri's superfans the chance to cook their favorite chef's recipes on his home turf, but Guy and Antonia don't go easy on the fans, serving up twisted games like a burger recipe with blanked-out instructions.
Guy Fieri welcomes three chefs who won in the past to take on each other in a non-stop noodle event; the winner gets a shot at turning their prize money into $20,000 if they can beat a GGG judge in a noodle cook-off.
Guy Fieri invites eight chefs to compete in a five-part racecourse for a $30,000 grand prize; the bottom ranking chefs must create a second guilty pleasure dish to avoid elimination.
Guy Fieri sends talented chefs running through the aisles of Flavortown Market for the chance to make some serious dough; they face real-world challenges as they compete to be the last chef standing in this high-stakes cooking competition.
Guy Fieri pairs the remaining six DDD chefs into teams and gives each duo under $20 to create a classic food duo; the top two teams continue their race for the $30,000 grand prize, while the bottom duo faces off in a seafood dinner budget battle.
Guy Fieri challenges the five remaining DDD chefs to make a burger and side using only nine ingredients; the bottom two chefs must shop fast and furious for ingredients to make takeout noodles to earn the last spot in the finale worth $30,000.
Guy Fieri asks the final four DDD chefs to make updated diner classics; the three best chefs must prepare a dinner of champions using one ingredient from every aisle of the store to win the Grand Champion Trophy and the $30,000 grand prize.
Guy Fieri is challenging America's best chefs to compete in his ever-changing lineup of outside-the-box Flavortown restaurants, from food carts to fine dining; with $20,000 on the line, these chefs will need to be prepared for anything.
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 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.
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 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.
Guy Fieri is challenging America's best chefs to compete in his ever-changing lineup of outside-the-box Flavortown restaurants, from food carts to fine dining; with $20,000 on the line, these chefs will need to be prepared for anything.
Guy's letting four chefs choose between three different budgets over three rounds; they quickly realize it's much harder than it looks, with one budget allowing for only four dollars a plate.
Gold has been the best long-term asset class for thousands of years; find out how you can protect your financial future by diversifying your nest-egg with physical gold today.
Meet the new Shark PowerDetect Upright Vacuum with features like DuoClean Detect Technology, self-cleaning brush roll and odor neutralizing, and you will be cleaning faster, smarter and better!
The modern grills and smokers have been replaced with Old West live-fire gear; team captains Bobby Flay, Maneet Chauhan and Antonia Lofaso lead the Brawlers as they rustle up breakfast and a hearty, cowboy-worthy feast.
The Brawlers step out of their comfort zone for a baking challenge; captains Bobby Flay, Maneet Chauhan and Antonia Lofaso need all hands on deck in a veggie-forward team brawl to prove these competitors don't need meat to bring the heat.
This battle is all about indulging wholeheartedly in late-night cravings; in the first round, tacos and ramen in the basket force the chefs to make fusion plates; the entrée basket includes a very hot pepper and a beloved potato product.
Four superhero chefs race to make mussels dishes in the appetizer round; the competitors' personalities and culinary points of view have a chance to shine in their skirt steak entrée plates.
The chefs are eager to put their own mark on things by grabbing extra items for their appetizers; their pantry picks may not be smart choices; figuring out what to do with a leafy vegetable sucks up most of their time in the entrée round.
Four chefs connected to the rich culinary history of Africa cook with passion in this special competition.Goatchops test the chefs' chops in the entrée round,and a final basket that skews more savory than sweet presents a challenge for the finalists.
New York City chef Kelvin Fernandez already beat Bobby Flay with his legendary signature dish; Bobby invites him for a shot at the Titans, where judge Adrienne Cheatham must decide if Kelvin's strategy has payed off.
Chef Silvia Barban has one thing on her mind, and that's sweet revenge; Brooke Williamson has beaten Silvia in the past, and it's still on her mind! If she can handle the hurdles of Bobby Flay's Triple Threat kitchen, she just may taste it.
Latin American chef Adriana Urbina brings her Michelin background to take down Bobby Flay's Titans; after a surprise announcement, Adriana's strategy is to use ingredients the Titan has never used.
The Titans get the shock of their lives when Bobby Flay's best friend, Iron Chef Michael Symon, enters the Triple Threat kitchen; friendship doesn't stop Bobby from making this a fair fight as Michael faces off with his Achilles' heel ingredient.
New York City's small but mighty chef Deb Caplan takes on Beantown's Nicholas Lisotto; Scott Conant (``Chopped``) teams up with actress and model Olivia Culpo to show Bobby Flay that he is not quite ready for his close-up.
Buffalo chef Mike Andrzejewski and rural but refined chef Anthony Nelson arrive in the big city to duke it out; Food Network stars Eddie Jackson and Damaris Phillips send the winner into the ring with chef Flay.
Damaris Phillips and Amanda Freitag team up to take down their good friend, Bobby Flay; they bring in Japanese cuisine master Shota Nakajima and chef Jamie Gwen to dish up a mean victory.
``The Kitchen`` co-host Sunny Anderson and world traveler Andrew Zimmern join forces to beat chef Bobby Flay, handpicking Brooklyn's finest Jared Forman and Italian master chef Fabio Viviani to deliver the win.
Country music superstar Martina McBride and chef Alex Guarnaschelli jam with chefs Drew Erickson and Aristide Williams to tune Bobby Flay up.
Chefs Anne Burrell and Eddie Jackson bring the noise as chefs Jessica Yarr and Matthew Zafrir bring the flavor to dump Bobby Flay in a pierogi battle.
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.
Sunny Anderson and Scott Conant team up with chefs Maryam Ghaznavi and Deepak Kaul to school Bobby Flay in new worlds of flavor.
Josh Capon and Today's Dylan Dreyer fire up Bobby Flay's grill with pitmasters Matt Abdoo and Dominique Leach.
Sunny Anderson and TV host Nina Parker conspire with chefs John Cleveland and Michael Fiorelli to beat Bobby Flay.
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.
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.
Gordon Ramsay offers his support to The Verdict, a restaurant known for serving traditional New Orleans cuisine with a modern and trendy twist.
A well-liked, retired couple ask Ramsay to help their son, who has taken over their restaurant, Nino's, in Long Beach, Calif.
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.
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.
Gordon Ramsay offers his support to The Verdict, a restaurant known for serving traditional New Orleans cuisine with a modern and trendy twist.
A well-liked, retired couple ask Ramsay to help their son, who has taken over their restaurant, Nino's, in Long Beach, Calif.
Josh Capon and Today's Dylan Dreyer fire up Bobby Flay's grill with pitmasters Matt Abdoo and Dominique Leach.
Sunny Anderson and TV host Nina Parker conspire with chefs John Cleveland and Michael Fiorelli to beat Bobby Flay.
Alex Guarnaschelli and James Austin Johnson leave a lasting impression on Bobby Flay as he tries to beat chefs Stephanie Cmar and David Standridge.
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.
Trusted brand Jacuzzi Bath Remodel and interior designer Christina Hall share their secrets on how you can easily and affordably transform your bathroom into a gorgeous custom, safe, stylish space in 1 day! Call for a FREE quote & installation.
Regain independence and enjoy greater mobility with the compact design and long-lasting battery of portable oxygen.
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.
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.
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.
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.
Ramsay helps the owners of Old Neighborhood in Arvada, Colo., transform their restaurant.
Gordon steps in to help transform Diwan, an established Indian restaurant that is also running a Mexican restaurant out of the same kitchen.
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.
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 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.
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.
Mac 'n' cheese burger; quahogs stuffed with chorizo; two-finger punch drink.
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.
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.
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 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 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 starts at a Vietnamese spot in Albuquerque, N.M., with banh mi; in Anchorage, Alaska, there's real Italian deli.
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 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 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.
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'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.
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 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 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 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.
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'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.
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 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 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 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 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 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.
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.
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.
Trusted brand Jacuzzi Bath Remodel and interior designer Christina Hall share their secrets on how you can easily and affordably transform your bathroom into a gorgeous custom, safe, stylish space in 1 day! Call for a FREE quote & installation.
Paid programming.
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.
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 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.
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.
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 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.
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.
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.
Broccoli chicken and cheese soup, outrageously cheesy creamy sage baked ravioli, meatless cauliflower parm, hazelnut hot chocolate made in the slow cooker.
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.
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.
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 is challenging America's best chefs to compete in his ever-changing lineup of outside-the-box Flavortown restaurants, from food carts to fine dining; with $20,000 on the line, these chefs will need to be prepared for anything.
Guy Fieri asks the final four DDD chefs to make updated diner classics; the three best chefs must prepare a dinner of champions using one ingredient from every aisle of the store to win the Grand Champion Trophy and the $30,000 grand prize.
Guy Fieri challenges the five remaining DDD chefs to make a burger and side using only nine ingredients; the bottom two chefs must shop fast and furious for ingredients to make takeout noodles to earn the last spot in the finale worth $30,000.
Guy Fieri pairs the remaining six DDD chefs into teams and gives each duo under $20 to create a classic food duo; the top two teams continue their race for the $30,000 grand prize, while the bottom duo faces off in a seafood dinner budget battle.
Guy Fieri sends talented chefs running through the aisles of Flavortown Market for the chance to make some serious dough; they face real-world challenges as they compete to be the last chef standing in this high-stakes cooking competition.
Guy Fieri invites eight chefs to compete in a five-part racecourse for a $30,000 grand prize; the bottom ranking chefs must create a second guilty pleasure dish to avoid elimination.
Guy Fieri welcomes three chefs who won in the past to take on each other in a non-stop noodle event; the winner gets a shot at turning their prize money into $20,000 if they can beat a GGG judge in a noodle cook-off.
Chef Antonia Lofaso gives four of Guy Fieri's superfans the chance to cook their favorite chef's recipes on his home turf, but Guy and Antonia don't go easy on the fans, serving up twisted games like a burger recipe with blanked-out instructions.
Four seafood masters play Go Fish to determine what they'll cook for dinner, and they make a shellfish feast using sample items from the store.
Guy Fieri invites four favorite Diners, Drive-ins and Dives seafood chefs to make some waves in Flavortown Market; they create a regional fish dish using the catch in their fly-fishing net and dig for canned seafood to feature in a shellfish dish.
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 Kitchen`` is about indulgent treats and over-the-top sweets; Geoffrey Zakarian and Alex Guarnaschelli mix up fall-inspired drinks, Jeff Mauro cooks a rich, classic fettuccine alfredo, and Sunny Anderson shares her perfected OG sugar donuts.
``The Kitchen`` co-hosts put their own unique touches on delicious Italian recipes; Alex Guarnaschelli brings dessert with her classic tiramisu, Geoffrey Zakarian whips up a tricolore salad, and Jeff Mauro makes the ultimate cheesy chicken Parmesan.
Asparagus and rhubarb; Chrissy Teigen's mom's new cookbook.
Join Cindy Crawford as she talks to real customers about the breakthrough skincare system that keeps them looking their best. Take a trip to the stunning French countryside to see the rare French melon that defies the aging process.
Cut up to half the cost of your monthly cell phone bill; same towers, same coverage, but a lot less money; it sounds great but is it too good to be true?; join myth-busting legend Kari Byron as she takes on Big Wireless to save you money.
Four lucky duck chefs are pumped to get a beautiful appetizer basket that includes duck as an ingredient; in the entrée round, the chefs continue to cook with confidence and creativity when faced with a basket featuring a comfort food mashup.
The Chopped kitchen is buzzing as four social media influencers take to the stoves; a change of plans in the appetizer round forces some chefs to redirect, and a sea bass fiasco in the entrée round threatens to derail one competitor's dish.
The chefs are shocked when abalone appears in their appetizer baskets; a fusion soup and a colorful veggie are in the entrée basket, and an unwelcome egg is in the dessert basket.
Peaches and pancetta in the appetizer basket make for a creative first round; an unusual pork product in the entrée basket is a little bit gory; the chefs are challenged to figure out the best way to make it shine on the plate.
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.
The chefs are shocked when abalone appears in their appetizer baskets; a fusion soup and a colorful veggie are in the entrée basket, and an unwelcome egg is in the dessert basket.
Peaches and pancetta in the appetizer basket make for a creative first round; an unusual pork product in the entrée basket is a little bit gory; the chefs are challenged to figure out the best way to make it shine on the plate.
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.