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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In the final shift, Michael Symon and Esther Choi give the five remaining chefs a familiar challenge before asking them to create an elevated breakfast, lunch and dinner for judges Antonia Lofaso, Graham Elliot and Jet Tila.
After more than 20 nonstop hours, Michael Symon and Esther Choi ask the final chefs to create an elevated lunch and dinner; judges Antonia Lofaso, Graham Elliot and Jet Tila decide who will win $75,000 and the title of ``Last Chef Standing.``
Three lobster specialists challenge Alex in two rounds of competition to prove their skill with the king of crustaceans.
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 welcomes chefs Ray Garcia, Claudette Zepeda and Gustavo Romero to battle with Alex Guarnaschelli over Mexican cuisine; judges Daniela Soto-Innes and Bricia Lopez determine if the expert chefs are too spicy for Alex to handle.
Alex Guarnaschelli and Eric Adjepong watch three skilled chefs take on a pastry challenge; chefs from Kentucky, California and New Jersey take their shot at knocking Alex out of the top spot.
Four chefs celebrate international night markets and the culinary creativity they inspire; Duck challenges the chefs to make good decisions, while some alarming kabobs in the final basket guarantee interesting desserts.
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.
America's 50th state knows how to cook up a good time and the fryer is a hot commodity in the appetizer round, creating dilemmas for the chefs who didn't get there first; fish and seaweed in the entrée basket keep the island vibes going strong.
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.
Four of Chopped's biggest winners return to share stories of their life-changing victories and -- in the spirit of the season -- play for a favorite charity.
Sunny Anderson and actor Jenna Elfman team up with chefs Francisco Higareda and Chris Dodson to crush Bobby Flay with their international flavors.
Alex Guarnaschelli reunites with her ``Ciao House`` co-host, Gabriele Bertaccini, to lead chefs Rachelle Murphy and Jackson Kalb to a world of pasta-bilities in beating 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.
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.
Sophie Flay takes Bobby Flay on a high-stakes global holiday tour, celebrating Christmas Eve traditions from around the world; chefs Gabriele Bertaccini, and Claudette Zepeda bring the heat with a holiday feast Bobby will never forget.
Sunny Anderson takes Bobby Flay on a trip around the world with chefs Gabe Bertaccini, Marcus Samuelsson and Maneet Chauhan; each round, the acclaimed chefs celebrate ingredients that are commonly found at holiday markets across the globe.
The remaining Great Eight teams fight for their spot in the Final Four; with the championship within reach, the stakes have never been higher; who can keep jingling all the way to the finale?
Michael Symon gets some help from the winter solstice and the chillingly hilarious entrepreneur Bethenny Frankel as they try to frost Bobby Flay out of the kitchen; things get icy when chefs Kevin Hickey and Andrew Wilson aren't taking a snow day.
Sunny Anderson takes Bobby Flay on a trip around the world with chefs Gabe Bertaccini, Marcus Samuelsson and Maneet Chauhan; each round, the acclaimed chefs celebrate ingredients that are commonly found at holiday markets across the globe.
The remaining Great Eight teams fight for their spot in the Final Four; with the championship within reach, the stakes have never been higher; who can keep jingling all the way to the finale?
Michael Symon gets some help from the winter solstice and the chillingly hilarious entrepreneur Bethenny Frankel as they try to frost Bobby Flay out of the kitchen; things get icy when chefs Kevin Hickey and Andrew Wilson aren't taking a snow day.
Sophie Flay takes Bobby Flay on a high-stakes global holiday tour, celebrating Christmas Eve traditions from around the world; chefs Gabriele Bertaccini, and Claudette Zepeda bring the heat with a holiday feast Bobby will never forget.
Carla Hall ushers in an all-pastry holiday extravaganza with chefs Alex Guarnaschelli, Damaris Phillips and Zac Young.
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Duff Goldman and his team square off against Henderson Gonzalez's team to make ocean predator cakes that feature a floating element; judges Amaury Guichon, Sherry Yard and special guest Paul de Gelder are all blown away, but only one cake can win.
Duff Goldman's cake-making marathon continues as he and his team must create a cake inspired by the world of classic cartoons.
Ree Drummond is making over the menu at her Mercantile store; she's dishing out some new favorites like crunchy french toast, no-cook heirloom tomato salad, the Smokie Okie, a fabulous fried chicken BLT sandwich, and her strawberry cake.
Cheesy smashed burgers with beer-battered onion strings and a kicked-up fry sauce; dark chocolate brownies with fresh strawberry sauce and hot fudge sauce are used to make a six-foot sundae.
Ree Drummond asks three of Osage's finest for feedback on some test recipes; rib eye and regular chicken fried steaks with creamy gravy; classic biscuits face off against bacon and onion biscuits; rich chocolate pie and double chocolate silk pie.
Ree Drummond tries to win back her husband; she makes the Farmer's Breakfast, with over-easy fried eggs, honey-glazed ham, fried sausage and bacon, plus crispy bits potatoes and sticky buns; Ree versus her own restaurant.
Ree Drummond prepares three lunches; beef noodle salad bowls with peanut sauce; a cowboy bento box packed with chicken wings in homemade BBQ sauce, creamy lemon basil potato salad, and apple and celery slaw; kale pasta mason jar salad.
Spatchcock chicken sheet pan supper; layered loaf pan lasagna; frontier-style steak frites and oven fries with lemon and pepper seasoning and easy Hollandaise.
Guy Fieri has the chefs turn a savory classic, ravioli, into a holiday favorite, before challenging the remaining chefs to make a decadent chocolate dessert using sample ingredients stationed around the market.
Guy Fieri invites three ''Diners, Drive-Ins, and Dives'' chefs to compete in a sandwich showdown; the chefs make a sandwich using nine ingredients or fewer and build a stacked and jacked sandwich with sammie whammies for a chance to earn $20,000.
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.
The winners of the first two City Food Fights face off to prove their city's culinary supremacy; Guy Fieri sets up games inspired by their city's basketball teams; the winning team takes home $15,000 and the GGG City Food Fight champion trophy!
Dishes from real deal to really creative; in Portland, Ore., a 70-year-old icon is serving up authentic Chinese recipes from the chef's hometown; a restaurant in Oklahoma City is cooking chicken and biscuits.
Guy heads to Fairbanks for an Alaskan culinary adventure; authentic German specialties at a super funky food truck; a food-and-music jamfest; Cuban favorites; meatball subs.
In a classic, comfort-filled joyride, Guy Fieri finds mozzarella sticks and gravy fries at a retro diner in Leavenworth, Wash.; homestyle fried chicken and grits in Draper, Utah; and stellar meatless chorizo at a vegan spot in Nashville, Tenn.
Starting in Caguas, Puerto Rico, with churrasco steak, risotto and ropa vieja dumplings; grabbing tandoori chicken and samosas in Middleton, N.J., and next-level Filipino dishes in Cleveland.
In California, Guy takes Marc Summers to check out fried rice in a bowl and burrito; then, he's off to Vegas with Hunter for real deal Jamaican and to Florida for lobster meatballs and pork cheek empanadas.
Guy Fieri dives into a world of cultural cuisine with indigenous recipes; fry bread and pozole in Phoenix, Ariz.; authentic Argentine specialties in Boulder, Colo.; a kabob spot in Memphis, Tenn., marinates meats with Ethiopian flavor.
Guy Fieri dives into Kenyan curried goat and Moroccan lamb in Tallahassee, Fla.; a Chicago spot serves up béchamel arancini and a deli in Gainesville, Fla., brings the heat with salt-and-pepper smoky sausages.
The remaining Great Eight teams fight for their spot in the Final Four; with the championship within reach, the stakes have never been higher; who can keep jingling all the way to the finale?
Guy Fieri welcomes the final four culinary teams back to the festive battlefield for two jolly head-to-heads; only one team can walk away with the trophy, the glory, big bucks for charity and a sleigh-load of $100,000!
Sophie Flay takes Bobby Flay on a high-stakes global holiday tour, celebrating Christmas Eve traditions from around the world; chefs Gabriele Bertaccini, and Claudette Zepeda bring the heat with a holiday feast Bobby will never forget.
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.
Scott Conant and actress Madison Bailey root for Ciao House chefs Preston Paine and Corey Becker in an Italian battle before a showdown with Bobby Flay.
Guy Fieri welcomes the final four culinary teams back to the festive battlefield for two jolly head-to-heads; only one team can walk away with the trophy, the glory, big bucks for charity and a sleigh-load of $100,000!
Sophie Flay takes Bobby Flay on a high-stakes global holiday tour, celebrating Christmas Eve traditions from around the world; chefs Gabriele Bertaccini, and Claudette Zepeda bring the heat with a holiday feast Bobby will never forget.
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.
Scott Conant and actress Madison Bailey root for Ciao House chefs Preston Paine and Corey Becker in an Italian battle before a showdown with Bobby Flay.
Chef Michael Symon and Shark Tank's Robert Herjavec recruit chefs Poppy O'Toole and Joel Childs to master English specialties and mash up Bobby Flay in the competition.
Pastry chef Stephanie Boswell and actress Anika Noni Rose see chefs Lindsey Farr and Yara Lamers through a matcha battle as they prepare to make Bobby Flay green with envy at their pastry prowess.
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Casey Webb challenges three teams of Christmas bakers and their ice sculptors to create colossal Christmas tree cake displays complete with edible presents, ornaments and pyrotechnics.
Casey Webb challenges three teams of Christmas bakers to create fantasy snow globe cakes that capture the magic and joy of the holidays; each team uses ice sculpture to enhance the glitz and glam of their display and impress the judges.
Casey Webb challenges three teams of master holiday bakers and their ice sculptors to show off a new side of Santa's better half in out-of-this-world cake designs and displays.
Five of the finest cookie makers around push the envelope when Eddie Jackson calls on them to craft creative Christmas cards out of cookies.
Eddie Jackson invites five of America's finest cookie makers to take on the world of fine art by assembling spectacular cookie mosaics; the cookie masters have to arrange decorated cookies into a single image worthy of display in the Louvre Museum.
There's no hiding when Eddie Jackson tasks five of America's best cookie makers with creating Christmas character masks made of cookies.
Eddie Jackson challenges five talented cookie makers to flex their skills with classic cookie cutters, using them to make dazzling designs that have nothing to do with the cutters' original shapes.
Five creative cookie makers are dreaming of a white Christmas as Eddie Jackson challenges them to decorate cookies using only detail, texture and relief.
The challenge for the eight bakers is to turn breakfast items into Thanksgiving desserts; Friendsgiving potluck-inspired desserts are made to impress judges Nancy Fuller, Duff Goldman and Carla Hall.
Host Jesse Palmer gives the seven bakers advent calendars filled with chocolate to inspire them to make desserts with a surprise inside. Then, for the main heat, the competitors must bake one delicious cheesecake with three different flavors.
Jesse Palmer challenges the competitors to work in teams to create a twist on traditional Hanukkah jelly doughnuts; the bakers get creative with holiday decorated upside-down cakes to satisfy the judges.
Host Jesse Palmer asks the five bakers to create an over-the-top version of a holiday trifle. Then, the classics continue in the main heat when the competitors make the ultimate Charlotte royale for judges Nancy Fuller, Duff Goldman and Carla Hall.
Jesse Palmer kicks things off by asking the final four competitors to create a holiday macaron tower. In the main heat, the bakers must feature an assigned icing style -- marzipan, buttercream or mirror glaze -- in a stunning cake to win $25,000.
Jeff Mauro is ready to serenade chefs Brooke Williamson, Jet Tila and Andrew Zimmern; they go all out with fancy ingredients, prime cuts and fierce competition for an over-the-top holiday feast designed to celebrate Bobby Flay's demise.
Bobby Flay's favorite holiday elf, Carson Kressley, brings the mischief while chefs Einat Admony, Amanda Freitag and Michael Symon bring some modern flair to classic holiday dishes.
Alex Guarnaschelli recruits Antonia Lofaso, Christian Petroni and Michael Symon for an Italian showdown of gladiator proportions; the culinary titans celebrate seafood and pull off a feast of the seven fish Bobby Flay will never forget.
Sunny Anderson sprinkles holiday cheer with sugar, spice and everything nice; Chefs Stephanie Izard, Damaris Phillips and Duff Goldman challenge Bobby Flay to a baking battle as they whip up some frosted treats in a bid to leave Bobby iced out.
Bobby Flay's favorite holiday elf, Carson Kressley, brings the mischief while chefs Einat Admony, Amanda Freitag and Michael Symon bring some modern flair to classic holiday dishes.
Alex Guarnaschelli recruits Antonia Lofaso, Christian Petroni and Michael Symon for an Italian showdown of gladiator proportions; the culinary titans celebrate seafood and pull off a feast of the seven fish Bobby Flay will never forget.
Sunny Anderson sprinkles holiday cheer with sugar, spice and everything nice; Chefs Stephanie Izard, Damaris Phillips and Duff Goldman challenge Bobby Flay to a baking battle as they whip up some frosted treats in a bid to leave Bobby iced out.
Jeff Mauro is ready to serenade chefs Brooke Williamson, Jet Tila and Andrew Zimmern; they go all out with fancy ingredients, prime cuts and fierce competition for an over-the-top holiday feast designed to celebrate Bobby Flay's demise.
Sunny Anderson takes Bobby Flay on a trip around the world with chefs Gabe Bertaccini, Marcus Samuelsson and Maneet Chauhan; each round, the acclaimed chefs celebrate ingredients that are commonly found at holiday markets across the globe.
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Inspired by Disney Lookout Cay, Duff Goldman and Kardea Brown ask the bakers to create sea animal desserts in an ocean or beach setting; special guests Mickey Mouse and Minnie Mouse drop by to award the winning baker a Disney Cruise Vacation!
The eight bakers are challenged by Goldman and Kardea Brown to make paw print gridiron desserts inspired by ``Puppy Bowl`` on Animal Planet; special guest Dan the Ref keeps everyone in line while real live football-playing puppies motivate the bakers.
Jesse Palmer asks the seven bakers to make a Chrismukkah dessert platter with decorated Christmas cookies, rugelach, and traditional Hanukkah sufganiyot; Judges Duff Goldman, Nancy Fuller and Kardea Brown do a blind tasting to decide who wins.
James and Oliver Phelps ask the remaining four baking teams to create showpieces that bring a Harry Potter creature to life, along with a bold smoky or spicy tasting element; special guest Warwick Davis joins judges Carla Hall and Jozef Youssef.
For the finale in the Great Hall, James and Oliver Phelps ask the bakers to create showpieces celebrating the Goblet of Fire; guest judges Warwick Davis, Afshan Azad and Devon Murray join Carla Hall to award the Wizards of Baking trophy.
Guy Fieri welcomes the final four culinary teams back to the festive battlefield for two jolly head-to-heads; only one team can walk away with the trophy, the glory, big bucks for charity and a sleigh-load of $100,000!
Guy Fieri is sampling fresh takes on traditional dishes, starting with carnitas ramen in Austin, Texas; a funky joint in Cincinnati, Ohio, is plating pulled pork poutine.
Guy Fieri's digs into delicious dumplings and traditional beef noodle soup in Dallas; a funky spot in Naples, FL, embraces fare-like gator sausage and frog legs; a Chicago joint serves up lights-out mojo pork with plantains.
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 road trips across America to check out classic greasy spoons; with a new generation of owners and delicious homemade food, these are the kind of places that make America special.
Guy Fieri digs into hearty handfuls of major flavor; he grabs pizza at a funky joint in Memphis, Tenn.; tasty tacos at an authentic Mexican spot in Calgary, Alberta; elevated empanadas at an Argentinian place in St. Simons Island, Ga.
Guy Fieri's diving into a flavor overload; a rockin' food truck in Mobile, AL, is dishing out next-level tacos, while an Indian joint in Alberta, Canada, is serving up street food with flair; in Los Angeles, a vegan oasis puts a spin on Bolognese.
Guy Fieri's digging into meaty mashups, starting in Boise, Idaho, where a Russian joint is serving lights-out lamb, and a Pakistani spot is cooking goat; in Ocala, Fla., a barbecue pro is putting his spin on brisket mac and cheese stuffed sausage.
Loading up the meat with bomb beef and bird; in North Conway, N.H., a funky joint is putting Thai in their tacos, and a local gem in Emerald Isle, N.C., is firin' up big barbecue; in Taos, N.M., a traditional spot serves up New Mexican specialties.
Guy Fieri's unhinging his jaw for some sandwiches and big-time burgers; in Palm Desert, Calif., a market-deli is piling up the porchetta; a burger joint is adding over-the-top twists; in Nashville, Tenn., a Vietnamese spot is making the bomb banh mi.
In Laramie, Wyo., an old-school cafe has green chili burritos and pie; a spot in Anchorage, Alaska has blackened chicken gnocchi.
Guy Fieri is loading up on tropical flavor, starting in a Florida spot serving up lobster enchiladas and lionfish rolls.
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.
America's 50th state knows how to cook up a good time and the fryer is a hot commodity in the appetizer round, creating dilemmas for the chefs who didn't get there first; fish and seaweed in the entrée basket keep the island vibes going strong.
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.
Four chefs celebrate international night markets and the culinary creativity they inspire; Duck challenges the chefs to make good decisions, while some alarming kabobs in the final basket guarantee interesting desserts.
Alex Guarnaschelli and Eric Adjepong watch three skilled chefs take on a pastry challenge; chefs from Kentucky, California and New Jersey take their shot at knocking Alex out of the top spot.
Eric Adjepong welcomes chefs Ray Garcia, Claudette Zepeda and Gustavo Romero to battle with Alex Guarnaschelli over Mexican cuisine; judges Daniela Soto-Innes and Bricia Lopez determine if the expert chefs are too spicy for Alex to handle.
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.
Three lobster specialists challenge Alex in two rounds of competition to prove their skill with the king of crustaceans.
After more than 20 nonstop hours, Michael Symon and Esther Choi ask the final chefs to create an elevated lunch and dinner; judges Antonia Lofaso, Graham Elliot and Jet Tila decide who will win $75,000 and the title of ``Last Chef Standing.``
In the final shift, Michael Symon and Esther Choi give the five remaining chefs a familiar challenge before asking them to create an elevated breakfast, lunch and dinner for judges Antonia Lofaso, Graham Elliot and Jet Tila.
Andrew visits the forgotten Gulf shore where people strive to preserve their own unique way of life; stingray tacos; pan fried duck testicles; nutria stew.
Andrew visits Louisville, KY, when he tastes its unique foods; barbequed sheep meat, pork brain sandwiches and burgoo, a hunter's stew made with squirrel.
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Five crafty cookie makers design their own interpretation of a young Santa and Mrs. Claus; cookie greenhouses with edible windows and herbs.
For the finale in the Great Hall, James and Oliver Phelps ask the bakers to create showpieces celebrating the Goblet of Fire; guest judges Warwick Davis, Afshan Azad and Devon Murray join Carla Hall to award the Wizards of Baking trophy.
Host Wells Adams challenges the baking teams to create towering showpieces of iconic North Pole animals, like polar bears, walrus and snow owls; judges Yolanda Gampp and Jacques Torres are looking for scale, accuracy and cozy, warm flavors.
Joanna Gaines joins as guest judge to help choose the champion.
Jesse Palmer asks the seven bakers to make a Chrismukkah dessert platter with decorated Christmas cookies, rugelach, and traditional Hanukkah sufganiyot; Judges Duff Goldman, Nancy Fuller and Kardea Brown do a blind tasting to decide who wins.
For the finale in the Great Hall, James and Oliver Phelps ask the bakers to create showpieces celebrating the Goblet of Fire; guest judges Warwick Davis, Afshan Azad and Devon Murray join Carla Hall to award the Wizards of Baking trophy.
Host Wells Adams challenges the baking teams to create towering showpieces of iconic North Pole animals, like polar bears, walrus and snow owls; judges Yolanda Gampp and Jacques Torres are looking for scale, accuracy and cozy, warm flavors.
Joanna Gaines joins as guest judge to help choose the champion.
Jesse Palmer asks the seven bakers to make a Chrismukkah dessert platter with decorated Christmas cookies, rugelach, and traditional Hanukkah sufganiyot; Judges Duff Goldman, Nancy Fuller and Kardea Brown do a blind tasting to decide who wins.