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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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 invites Alex Guarnaschelli's friends, Geoffrey Zakarian, Rocco DiSpirito and Gabriele Bertaccini, for a culinary competition; Aarti Sequeira and Mei Lin judge the outcome.
The chefs turn PB&J pancakes into appetizers; a rainbow ingredient in the entrée basket is not a sunny surprise for the chefs; ice cream drama in the dessert round has the judges on the edge of their seats.
Competitors race to turn mystery ingredients into extraordinary three-course meals. This competition is all about skill, speed and ingenuity -- and only one chef will impress the judges enough to survive the chopping block.
Four chefs compete in a battle celebrating Chinese cuisine; they scramble to distinguish themselves when prompted to make similar appetizers, showcase their unique style with an impressive salmon entrée and craft a dessert from noodles and candy.
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.
The chefs find a peculiar cereal and fluke fillets in the first basket. The entrée round ingredients run the gamut from light to hearty, and the finalists must work a clever crêpe and an interactive candy into their desserts.
With no major tricks in the first basket, the chefs are left to create their own problems, as they attempt to piece together meat and potato appetizers; in the entrée round, duck dishes are a tall order in just 30 minutes.
For a high-risk challenge, the 10 remaining chefs must dive into choppy waters to retrieve their basket ingredients. In the head-to-head elimination Gauntlet, a delicate protein meets unexpected flavors.
The nine remaining chefs must choose their weapons and hit their targets to earn high-value ingredients. In a relay-style cook, each team creates one cohesive dish built around a showstopping basket, and the losing team is sent to a brutal Gauntlet.
The chefs find a salty veggie and a dried fruit in the appetizer basket; in the entrée round, a carnival treat meets a Tex-Mex staple in the form of a strange mashup ingredient; chefs come up with ideas for creative cakes in the final round.
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.
The nine remaining chefs must choose their weapons and hit their targets to earn high-value ingredients. In a relay-style cook, each team creates one cohesive dish built around a showstopping basket, and the losing team is sent to a brutal Gauntlet.
The chefs find a salty veggie and a dried fruit in the appetizer basket; in the entrée round, a carnival treat meets a Tex-Mex staple in the form of a strange mashup ingredient; chefs come up with ideas for creative cakes in the final round.
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.
For a high-risk challenge, the 10 remaining chefs must dive into choppy waters to retrieve their basket ingredients. In the head-to-head elimination Gauntlet, a delicate protein meets unexpected flavors.
Laila Ali invites four friends to settle their grievances; Joe Sasto calls out his friend Richie Farina for continually one-upping him in the romance department; Damaris Phillips battles her business partner Coby Ming over a fried chicken recipe.
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The kitchen is making their favorite fall festival treats, including the ultimate pumpkin bread, honey-fried turkey legs with japanese BBQ sauce and apple fritters with hot honey glaze; a game of Try or Deny features some unexpected fall flavors!
``The Kitchen`` co-hosts try something new and swap styles with each other; Katie Lee Biegel cooks up a cacio e pepe with fresh corn; Geoffrey Zakarian takes on no-bake peaches and cream cheesecake cups.
Jeff Mauro pairs his white hot pizza dip with Geoffrey Zakarian's Lambrusco spritz; Alex Guarnaschelli shares her salt and vinegar-ish potato chips; Katie Lee Biegel dips in with chocolate hazelnut fondue.
Four chefs try to not get kicked to the curb when Alex Guarnaschelli asks them to create a curbside breakfast; the chefs pilfer the parking lot looking for ingredients worthy of a poolside lunch and the finalists rummage for a romantic dinner dish.
Alex Guarnaschelli tasks four chefs with tracking down ingredients for tart and tangy dishes; in the second stakeout, things get heated when the competitors make hot and brothy bowls; the two final chefs hope to win with a light and flaky finish.
Four chefs need all hands on deck when Alex Guarnaschelli challenges them to deliver a dish that needs two hands to take down; they hit the fryers to create fried finger food for judges Karen Akunowicz and Andy Baraghani.
Four chefs are up to bat when Alex Guarnaschelli asks them to make home-run ballpark dishes; the competitors must create something that feels Southern and the final two chefs try not to crumble as they cook up cookies for the win.
In the finals, Guy tests the remaining teams' throwing skills by having them toss footballs into ice buckets to earn key ingredients for their 6-foot sub.
Fieri invites eight chefs to compete in a five-part tournament for a $70,000 prize; after the first round, the bottom three chefs are given 20 minutes to make a full Sunday supper in a sudden-death elimination round.
Fieri surprises the six remaining chefs with double wheels that pick their dish and game at random; first, the competitors must make a vegetarian dinner with limited ingredients; then, the bottom two chefs make noodle dishes in the elimination round.
A double spin of Fieri's dish and game wheels determines that the five remaining chefs must make a champagne brunch using only 8 lbs. of ingredients; the bottom two chefs fight for their survival in the elimination round by creating a seafood feast.
Guy Fieri pairs the four remaining chefs into teams to make their best pork dish with only frozen ingredients; the losing teammates face off in the elimination round by making a comfort classic using one ingredient from each aisle.
Three finalists make their best chicken dinner; Guy Fieri surprises the final two chefs with a cart swap, and the chef who makes the best celebration dinner using their opponent's groceries earns the GGG Greatest of All Time trophy and $70,000.
Fieri challenges the chefs to a fish-filled food fight as the reigning champ casts their net for more riches against Cristina Topham and Lambert Givens. Judges Jonathon Sawyer and Michael Voltaggio decide who is the winner of this maritime madness.
Fieri fires up a full-throttle meat lovers showdown as the returning champ battles Quentin Garcia and Dominique Leach in making bold, protein-packed plates. Maneet Chauhan and Michael Voltaggio judge who has enough sizzle to take home up to $20,000.
Guy Fieri hosts an Egg Day competition as a returning champ faces Leo Davila and Demetrio Zavala; judges Jonathon Sawyer and Nancy Silverton crown the eggs-treme winner.
Guy divides six acclaimed chefs into teams of three to compete in a game day food battle, fought relay-style in 10-minute shifts; after each shift, Guy gives the chefs a chance to communicate non-verbally through big letters and physical charades.
It's Fieri vs. Fieri as Guy and Hunter divide up six of their favorite all-star chefs to see whose team makes the best game day platter; in this tag-team challenge, only the chefs who do the initial shopping know what game day dishes they're making.
Guy Fieri hosts an Egg Day competition as a returning champ faces Leo Davila and Demetrio Zavala; judges Jonathon Sawyer and Nancy Silverton crown the eggs-treme winner.
Guy divides six acclaimed chefs into teams of three to compete in a game day food battle, fought relay-style in 10-minute shifts; after each shift, Guy gives the chefs a chance to communicate non-verbally through big letters and physical charades.
It's Fieri vs. Fieri as Guy and Hunter divide up six of their favorite all-star chefs to see whose team makes the best game day platter; in this tag-team challenge, only the chefs who do the initial shopping know what game day dishes they're making.
Fieri fires up a full-throttle meat lovers showdown as the returning champ battles Quentin Garcia and Dominique Leach in making bold, protein-packed plates. Maneet Chauhan and Michael Voltaggio judge who has enough sizzle to take home up to $20,000.
Guy Fieri invites three burger chefs to outcook each other before taking on a judge; the chefs begin by making their signature burger and side featuring a surprise special of canned corn.
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Proud Texan and Triple Threat Titan Tiffany Derry joins Bobby Flay, Sunny Anderson and fellow Titan Michael Voltaggio to challenge the remaining Brawlers to two Triple Threat-inspired tasks, where they'll see if the contenders have what it takes.
Bobby Flay, Sunny Anderson and Michael Voltaggio bring in a soon-to-be bride and groom to serve as clients for the semi-finalists; if the Brawlers impress them with a cocktail hour appetizer and reception dinner, they'll earn a ticket to the finale.
Bobby Flay defends his BBQ Brawl championship title against team captains Sunny Anderson and Michael Voltaggio; the challenges are tougher than ever as judges Carson Kressley, Brooke Williamson and Rodney Scott return to name the next Master of 'Cue.
The nine remaining chefs must choose their weapons and hit their targets to earn high-value ingredients. In a relay-style cook, each team creates one cohesive dish built around a showstopping basket, and the losing team is sent to a brutal Gauntlet.
The chefs create a kitchen traffic jam when the first basket inspires them to all use the deep fryer; the competitors struggle to make juicy swordfish steaks, and an unusual cheese product for dessert prompts one chef to attempt a cheesecake.
Four new chefs battle to see if they have the chops to win and one competitor makes a risky choice in the first round; in the second round, the chefs are challenged to make elk entrees in 30 minutes.
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.
Bobby Flay invites Costa Rican Chef Byron Gomez to battle the Titans; Byron hopes his trailblazing flavors and Michelin training will impress judge Ayesha Nurdjaja.
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.
Veteran Chef Karen Akunowicz lights up Flay's kitchen with her personality and battles the Titans with her modern grandma cuisine; judge Scott Conant doesn't go easy on anyone with his high standards.
Chef Martel Stone infuses his West African-inspired flavors into Bobby Flay's club; the Titans know better than to underestimate Martel's cool vibe, as he is here to settle a score with Brooke Williamson and win $25,000.
Marcela Valladolid pairs up with Buddy Valastro to try and score a sweet victory against Bobby Flay.
Chefs Saransh Oberoi and Tom Cuomo bring their skills and enviable moustaches to the kitchen.
Molly Yeh leaves the farm to join Alex Guarnaschelli in the ``Beat Bobby Flay`` arena; they pin their hopes on chefs Sam Fore and Jon Keeley to bring their game faces and dole out a loss to Bobby.
BBQ Brawlers Megan Day and David Sandusky are back to seek vengeance against Bobby Flay, who did not pick them for his team on Brawl; BBQ Brawl judges Brooke Williamson and Carson Kressley are there to help them get sweet revenge.
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.
Alex Guarnaschelli and Katie Lee Biegel get behind chefs Kyungbin Min and Alex Ottusch, while Bobby Flay cooks up his secret weapon.
Michael Symon and writer Christina Perez hype up chefs Saba Wahid Duffy and Juan Carlos Aparicio to Bobby Flay as they duke it out with a fishy ingredient.
Well, Heavens to Betsy! Jeff Mauro and Carson Kressley clutch their pearls as they cheer against Bobby Flay in favor of Southern chefs Alexia Gawlak and Austin Sumrall.
Comedian and movie podcaster Paul Scheer and Katie Lee Biegel want to call cut on Bobby Flay and get chefs Rashida Holmes and Dave White their close-up.
Josh Capon and Today's Dylan Dreyer fire up Bobby Flay's grill with pitmasters Matt Abdoo and Dominique Leach.
Ramsay tries to turn the food, service and staff around at failing Ventura Harbor, Calif., restaurant Greek at the Harbor.
Chef Ramsay lends his expertise to the owners of a failing California eatery called Luigi's.
Comedian and movie podcaster Paul Scheer and Katie Lee Biegel want to call cut on Bobby Flay and get chefs Rashida Holmes and Dave White their close-up.
Josh Capon and Today's Dylan Dreyer fire up Bobby Flay's grill with pitmasters Matt Abdoo and Dominique Leach.
Ramsay tries to turn the food, service and staff around at failing Ventura Harbor, Calif., restaurant Greek at the Harbor.
Chef Ramsay lends his expertise to the owners of a failing California eatery called Luigi's.
Michael Symon and writer Christina Perez hype up chefs Saba Wahid Duffy and Juan Carlos Aparicio to Bobby Flay as they duke it out with a fishy ingredient.
Well, Heavens to Betsy! Jeff Mauro and Carson Kressley clutch their pearls as they cheer against Bobby Flay in favor of Southern chefs Alexia Gawlak and Austin Sumrall.
Bobby Flay makes a dangerous wager with ``The Kitchen's`` Geoffrey Zakarian and Sunny Anderson that may cost him the game; chefs Sammy Monsour and Whitney Thomas are there to rub salt in the wound and try to walk away with a win.
America's favorite weatherman, Al Roker, joins Katie Lee to bring a torrential downpour on Bobby Flay's day; chefs Maria Grubb and Justin Walker will be cooking up a storm to try to rain on Bobby's parade.
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Fieri welcomes 32 world-class chefs going head-to-head in kitchen combat, including returning warriors, fresh new fighters and four top-seeded, intimidating culinary icons; who will win the belt, the Tournament of Champions VII title, and $150,000?
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.
A butchery with porchetta and a unique style of prosciutto in Portland, Ore.; In Louisville, Ky., a barbecue place serves wings and ribs; a cafe with steak sandwiches and chicken paninis in Hamilton, N.J.
In Oregon, a Spanish restaurant serves outrageous octopus and an homage to the chef's childhood; a multitasking market making polenta sandwiches and biscuits and gravy; in New Hampshire, a modern cantina serves belly tacos and a pig's head platter.
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.
This trip, Guy Fieri travels the country diving into some meaty masterpieces starting at a spot in Longmont, Colorado, that serves craft beer and primo pub grub like their piled-high poutine burger.
In Seattle, Guy visits a joint smoking up ribs and dishing out brisket chili; in Wilmington, N.C., he visits a breakfast spot getting dirty with their biscuits; in Oakland, Calif., Guy visits a spot serving up fried chicken, oxtails and collards.
A Lansing, Mich., food truck dishes out shrimp burgers and a unique potato popper; a Bosnian restaurant in Tucson, Ariz., fires up legit Eastern European specialties; a down-home Southern seafood spot cooks up clam chowder and fries up favorites.
Guy digs into everything from pretzels to paella; in Bozeman, Mont., a five-star take on breakfast with a Mexican pork masterpiece; in Little Rock, Ark., a microbrewery serves elevated pub grub; a Mediterranean-inspired restaurant serving up paella.
Guy dives into dishes with regional flavor; an East Coast-Texas deli mashup piling smoked meat sensations; a Creole spot serving gumbo and fried pork chops; a real-deal Mexican spot dishing out Michoacan specialties, like the blazing hot molcajete.
In Wilmington, Del., there's a 1940s Italian family spot that's making beef braciole and meaty ravioli from scratch; a diner putting elevated spins on the French dip and meatloaf in San Diego; a Middle Eastern joint in El Paso, Texas.
A Japanese-Hawaiian spot putting a quick spin on fish, burgers and burritos; a bakery cooking up Down Under comfort food like meat pies and sausage rolls; a funky joint serving international mashups like Pasta Chihuahua and an oxtail tostada.
Guy Fieri is loading up on all kinds of Latin on this trip; in Logan, Utah, a Salvadoran spot puttin' out pupusas and a cabeza creation.
Guy's digging into dishes from beef to buns and in Logan, Utah, a place is serving up worldwide flavor, like lomo saltado and a peanut butter burger.
A sandwich shop serving up tastes of Peru in Hollywood, Fla.; a pierogi palace in Philadelphia giving a fresh take on Polish specialties; a wood-fired pizza spot putting its own spin on pies in Fargo, N.D.
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.
An uncle-nephew duo is changing the game in Gainesville, Fla., with a fried chicken sandwich; there's Mexican gone vegan in Dallas, Texas; a spot in Baton Rouge, LA, is putting their stamp on pot pie.
Guy's getting funky with jerk chicken, duck confit banh mi, and more.
For a high-risk challenge, the 10 remaining chefs must dive into choppy waters to retrieve their basket ingredients. In the head-to-head elimination Gauntlet, a delicate protein meets unexpected flavors.
With no major tricks in the first basket, the chefs are left to create their own problems, as they attempt to piece together meat and potato appetizers; in the entrée round, duck dishes are a tall order in just 30 minutes.
The chefs find a peculiar cereal and fluke fillets in the first basket. The entrée round ingredients run the gamut from light to hearty, and the finalists must work a clever crêpe and an interactive candy into their desserts.
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.
Four chefs compete in a battle celebrating Chinese cuisine; they scramble to distinguish themselves when prompted to make similar appetizers, showcase their unique style with an impressive salmon entrée and craft a dessert from noodles and candy.
Competitors race to turn mystery ingredients into extraordinary three-course meals. This competition is all about skill, speed and ingenuity -- and only one chef will impress the judges enough to survive the chopping block.
The chefs turn PB&J pancakes into appetizers; a rainbow ingredient in the entrée basket is not a sunny surprise for the chefs; ice cream drama in the dessert round has the judges on the edge of their seats.
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.
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.
Three lobster specialists challenge Alex in two rounds of competition to prove their skill with the king of crustaceans.
Eric invites three Japanese chefs to take on Alex in a competition that's out of her comfort zone; judges Shota Nakajima and Tetsu Yahagi decide if they have what it takes to beat an Iron Chef in her own arena.
The Brawlers craft the ultimate halftime BBQ spread, but the game isn't over; the teams face a shake-up as captains Bobby Flay, Maneet Chauhan and Brooke Williamson make tough choices; three Brawlers are safe, and the rest are on the trading block.
The BBQ games are back; judge Carson Kressley takes a turn as game show host, and team captains Bobby Flay, Maneet Chauhan and Brooke Williamson face off for a shot at premium ingredients for the brawl.
The teams go to Galveston, Tex., where baseball star Justin Turner awards one of the biggest cash prizes in race history in a Ballpark Bites challenge; squad loyalties are pushed to their limits as they struggle to outsell one another.
Mercy Ship's crew of world class medical volunteers sail across the globe providing lifesaving surgeries to those with nowhere else to turn.
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The kitchen gets steamy when Derek Simcik, named Sexiest Chef, goes up against Philadelphia's haute chef, Sylva Senat; Chris Santos and Marc Murphy choose which chef will burn Bobby Flay.
The chips are all in when world-traveled chef Philippe Haddad meets New York chef Melissa O'Donnell; it's up to Scott Conant and Geoffrey Zakarian to place their bets on the chef who they think can beat Bobby Flay.
The BBQ games are back; judge Carson Kressley takes a turn as game show host, and team captains Bobby Flay, Maneet Chauhan and Brooke Williamson face off for a shot at premium ingredients for the brawl.
Alex Guarnaschelli and James Austin Johnson leave a lasting impression on Bobby Flay as he tries to beat chefs Stephanie Cmar and David Standridge.
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.
The Brawlers craft the ultimate halftime BBQ spread, but the game isn't over; the teams face a shake-up as captains Bobby Flay, Maneet Chauhan and Brooke Williamson make tough choices; three Brawlers are safe, and the rest are on the trading block.
Alex Guarnaschelli and James Austin Johnson leave a lasting impression on Bobby Flay as he tries to beat chefs Stephanie Cmar and David Standridge.
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.
The Brawlers craft the ultimate halftime BBQ spread, but the game isn't over; the teams face a shake-up as captains Bobby Flay, Maneet Chauhan and Brooke Williamson make tough choices; three Brawlers are safe, and the rest are on the trading block.