This simple schedule provides the showtime of upcoming and past programs playing on the network Food Network (Pacific) otherwise known as FOODP. 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
A restaurant-market in Vancouver combines sustainability with killer cooking, including bouillabaisse and salmon fish and chips; a fresh-catch institution in Kauai, Hawaii, puts out prime-time poke; a raw bar in Chico, Calif., cooks up Asian flavors.
Guy Fieri tries a Polish restaurant, a Caribbean restaurant in San Antonio, Texas, and a shrimp restaurant in Brunswick, Ga.
In Portland, Ore., a chef who butchers, cures, preserves and smokes everything in-house; in San Carlos, Calif., a neighborhood spot featuring burgers, cheesesteaks and signature sandwiches.
A farm-to-table gem putting out bison gravy fries and a lights-out lamb sandwich; a funky Mexican seafood spot frying fish and stuffing outrageous oysters; a barbecue joint serving up fully loaded baked potatoes and smoked sausage.
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 tries standout seafood at an old ice cream shop in Tybee Island, Ga., and culinary comfort food in Savannah, Ga.; in Boise, Idaho, a taco spot gets creative with their carnitas.
In Garland, a century-old staple serving up tasty sandwiches and a sweet treat; in Oklahoma City, a local landmark is dishing out Southern specialties, and in Denver, a spot putting a healthy spin on classic comfort foods.
A Southern-style chicken sandwich and hush puppies in Portland, Ore.; three sisters put a unique spin on pizza in Oklahoma City, Okla.
In Kauai, Hawaii, a culinary dojo amping up local specialties like saimin and chilli pepper chicken; a twist on tacos and burritos in Kansas City, Mo.; a funky food truck in El Paso, Texas, putting out meatless Mexican that's huge on taste.
A farm-to-table gem putting out bison gravy fries and a lights-out lamb sandwich; a funky Mexican seafood spot frying fish and stuffing outrageous oysters; a barbecue joint serving up fully loaded baked potatoes and smoked sausage.
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 tries standout seafood at an old ice cream shop in Tybee Island, Ga., and culinary comfort food in Savannah, Ga.; in Boise, Idaho, a taco spot gets creative with their carnitas.
In Garland, a century-old staple serving up tasty sandwiches and a sweet treat; in Oklahoma City, a local landmark is dishing out Southern specialties, and in Denver, a spot putting a healthy spin on classic comfort foods.
A Southern-style chicken sandwich and hush puppies in Portland, Ore.; three sisters put a unique spin on pizza in Oklahoma City, Okla.
In Kauai, Hawaii, a culinary dojo amping up local specialties like saimin and chilli pepper chicken; a twist on tacos and burritos in Kansas City, Mo.; a funky food truck in El Paso, Texas, putting out meatless Mexican that's huge on taste.
Guy Fieri tries a Polish restaurant, a Caribbean restaurant in San Antonio, Texas, and a shrimp restaurant in Brunswick, Ga.
In Portland, Ore., a chef who butchers, cures, preserves and smokes everything in-house; in San Carlos, Calif., a neighborhood spot featuring burgers, cheesesteaks and signature sandwiches.
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Jordan Rubin health expert and NY Times Best Selling Author, and founder Ancient Nutrition, explains why Multi Collagen is a key to healthy living.
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Molly Yeh is making her big fluffy pancakes and sausage for breakfast, meaty prosciutto, cantaloupe, butter sandwiches and chocolate croissants for a picnic lunch.
Molly Yeh's mom comes to the farm to share a few family recipes before baby arrives; Molly makes pastrami eggrolls as a tribute to her mother's hometown to go with citrus chicken rice bowls and grilled veggies.
Molly Yeh starts the day off with cheesy breakfast juicy Lucys for herself and her husband, Nick; then she assembles a picnic with pickle dip fried bologna sandwiches, falafel-y farfalle and colorful tie-dye cookies.
Molly Yeh cooks Korean-inspired foods; she makes sweet and spicy gochujang meatloaf sandwiches, cheesy Korean corn dogs and spicy blizzard fries; she finishes up with tangy orange bars with sesame crust.
Ree Drummond makes easy, impressive appetizers, starting with Tex-Mex Sausage Balls; Ree prepares Crostini Two Ways, Mini Lemon Raspberry Bundt Cakes with pink frosting, and juicy Ribeye Bites with Horseradish Mustard Aioli that packs a punch.
Ree Drummond is cooking on the countertop; she puts together a speedy all-in-one sausage and potato soup in the pressure cooker; then, the air fryer is perfect for a fast BBQ chicken bagel pizza; the microwave serves up a quick brownie bowl.
Ree Drummond creates cool recipes for a very hot day; there's a salmon nicoise caesar salad mashup.
Ree Drummond dishes up four incredibly easy meals in under 40 minutes; she prepares chicken with pesto cream, a cajun veggie pasta, a sheet pan shrimp puttanesca and skirt steak with bok choy.
Molly Yeh makes shrimp fun rolls, sticky fried rice with lap cheong, ginger scallion chicken steamed buns and a matcha crepe cake.
Molly Yeh makes a meal to thank all the people in her life who helped with her new cookbook; she shares her Puffy Potato Donuts with a Tahini Vanilla Pastry Cream, Blueberry Speculoos Slab Pie, an Upside Down Hotdish and Hot Dog Chopped Salad.
Michael Symon explores the world of sweet and salty with his pretzel fried pork sandwich with hot honey and pickles, dates stuffed with goat cheese in bacon brown butter balsamic sauce, toffee and peanut popcorn, and a frozen strawberry salty dog.
Michael Symon is all about that cheesy goodness, starting with a crispy grilled cheese with blueberry jam and mushrooms; Michael whips a up dairy-free no cheese mac and cheese before indulging in a rich and creamy double chocolate cheesecake.
Geoffrey Zakarian's orecchiette with shrimp and corn; Katie Lee's grilled chicken and kale Greek salad; Sunny Anderson shares a supermarket fix to make chicken cheesesteaks; Donal Skehan drops by to make a spicy steak noodle bowl.
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.
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.
Four competition-winning chefs battle it out for the title of Flavortown Food Network Champ and a $15,000 prize; they compete in a pair of sudden-death matches and make a seafood dinner using the food pyramid.
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.
Michael Symon and Esther Choi present their toughest task yet - teamwork; working with chefs they just met hours ago, the competitors have to strategize, collaborate and execute under the critical eyes of guest judges Michael and Bryan Voltaggio.
In hour 13, Michael Symon and Esther Choi challenge the nine remaining chefs to turn breakroom snacks into dessert; the exhausted competitors must turn breakfast ingredients into a different meal entirely for judge Brooke Williamson.
Michael Symon and Esther Choi ask the chefs to work in teams to make a soup and sandwich for judges Carlos Anthony and Brian Malarkey; then, the tired and grumpy chefs must make a fish dish for judge Andrew Zimmern to earn a spot in the final shift.
Competing chefs have $25,000 to spend on helping themselves or sabotage.
Sunny Anderson and Saturday Night Live's Punkie Johnson let the good times roll in Bobby Flay's kitchen arena as they cheer on New Orleans chefs Chris Vazquez and Eric Cook.
Alex Guarnaschelli and Carson Kressley hype up chefs Kyle Garry and Sam Bassett in a showdown before the winner takes on Bobby Flay.
Michael Symon and Esther Choi ask the chefs to work in teams to make a soup and sandwich for judges Carlos Anthony and Brian Malarkey; then, the tired and grumpy chefs must make a fish dish for judge Andrew Zimmern to earn a spot in the final shift.
Competing chefs have $25,000 to spend on helping themselves or sabotage.
Sunny Anderson and Saturday Night Live's Punkie Johnson let the good times roll in Bobby Flay's kitchen arena as they cheer on New Orleans chefs Chris Vazquez and Eric Cook.
Alex Guarnaschelli and Carson Kressley hype up chefs Kyle Garry and Sam Bassett in a showdown before the winner takes on Bobby Flay.
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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.
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Connie Craig-Carrol & Founder Ken Meares investigates Omega XL, the ultimate all-natural solution for joint pain from inflammation.
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Molly Yeh makes shrimp fun rolls, sticky fried rice with lap cheong, ginger scallion chicken steamed buns and a matcha crepe cake.
Molly Yeh makes a slew of kid-friendly dishes that everyone will adore; she whips up grilled bacon, egg and cheese in a basket, a cozy chicken noodle hot dish and a breakfast combo: blueberry muffin smoothies with mini blueberry muffin garnishes.
Molly Yeh hosts a lunch for the real farm spouses of wheat harvest; they'll enjoy sausage, squash, bean and chard soup, jumbo cheesy stuffed pitas and crispy spicy broccoli; everybody gets a sweet potato mini cake with cream cheese frosting.
Molly Yeh uses the flavors of Poland to create a comforting feast; she creates a hearty meal of fluffy cheese pierogies, savory white borscht soup and tangy sauerkraut pancakes; for dessert, Molly bakes up sweet and flaky kolacky cookies.
The Kitchen hosts share recipes for a perfect spring soiree; Alex Guarnaschelli makes asparagus and prosciutto in phyllo; Katie Lee Biegel prepares a main course of spring chicken paillard; Sunny Anderson brings her easy rainbow fruit salad.
The Kitchen hosts are amping up summer foods for an epic summer celebration; the cookout menu includes triple decker burgers with roasted vegetables and cheese sauce, lobster roll panzanella and grilled biscuit sundae with peaches and blueberries.
The Kitchen hosts serve up packable eats for the beach, park, pool or a hike; they make Picnic Fried Chicken with Honey Giardiniera Butter, Curried Chickpea Salad Pitas and Chilled Melon, Cucumber and Mint Salad; tips for outdoor feasting.
Hogs, cows and chickens get all the press, but in truth, anything can be smoked or grilled; the teams led by Bobby Flay, Anne Burrell and Jet Tila are challenged to master unconventional BBQ ingredients and show their true potential.
Social media has become one of the best ways for aspiring BBQ cooks to find new recipes and inspiration, so to make it into the finale, the teams must prove that they know how to cook and connect.
The three finalists have one more chance to prove themselves worthy of the title of Master of 'Cue; in the last challenge, the competitors go all out to impress the judges -- and deal with some curve balls along the way.
It's a BBQ bash, and Bobby Flay's getting burned when Kardea Brown and Carson Kressley boost chefs Rashad Jones and Kent Rollins to soar to a winged win.
Chefs Tony Smith and Sterling Buckley hold a shrimp scrimmage while Scott Conant and singer Jana Kramer distract Bobby Flay.
Duff Goldman and Alex Guarnaschelli challenge Bobby Flay to a chocolate battle, but the script gets flipped when chefs Amber Croom and Emily Oyer surprise everyone with a savory chocolate showdown.
Jesse Palmer asks the five bakers to make floating tropical fruit desserts; the competitors cook for judges Duff Goldman, Kardea Brown and Nancy Fuller when they make an ice cream-filled cake bombe that's decorated to glow in the dark.
Palmer asks the final four bakers to make strawberry fraisier cakes; the bottom two bakers must make one item with a significant personal story for judges Duff Goldman, Kardea Brown and Nancy Fuller to decide who will move on to the finale.
Palmer challenges the final three bakers to make layered sky-high Marie Antoinette cakes decorated with an elaborate floral headdress theme; Duff Goldman, Kardea Brown and Nancy Fuller decide who wins $25,000 and the title of Spring Baking Champion.
Baking their most unique and flavorful treats, the top five finalists compete in the final round for a chance to see their personal recipe featured on Silo's Baking Co.'s Seasonal Summer menu and win a sweet $100,000 cash prize.
The latest stadium fare is substantial and out-of-the-park sensational, so when four bold competitors get ballpark foods in every basket, the judges have high expectations.
Palmer challenges the final three bakers to make layered sky-high Marie Antoinette cakes decorated with an elaborate floral headdress theme; Duff Goldman, Kardea Brown and Nancy Fuller decide who wins $25,000 and the title of Spring Baking Champion.
Baking their most unique and flavorful treats, the top five finalists compete in the final round for a chance to see their personal recipe featured on Silo's Baking Co.'s Seasonal Summer menu and win a sweet $100,000 cash prize.
The latest stadium fare is substantial and out-of-the-park sensational, so when four bold competitors get ballpark foods in every basket, the judges have high expectations.
Alex Guarnaschelli asks chefs to make deli-worthy dishes before completing a grand gesture in the second stakeout; the final stakeout comes down to a difficult decision between two dipped dishes.
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Connie Craig-Carrol & Founder Ken Meares investigates Omega XL, the ultimate all-natural solution for joint pain from inflammation.
Jordan Rubin health expert and NY Times Best Selling Author, and founder Ancient Nutrition, explains why Multi Collagen is a key to healthy living.
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!
Crepe Erase Ultra visibly transforms your skin with 9 super hydrators! Tune in to see how Jane Seymour and Kate Walsh keep their skin so smooth. Treat and repair the look of crepey skin.Shop at CrepeErase.com.
At the ranch, Guy Fieri wants to stretch it out; Chef Stephanie Izard pours a Poblano Mezquila Julep; Chef Maneet Chauhan makes Beef Keema Vindaloo.
Chicken a la king with an Indian-inspired makeover; crab Louie; Swedish meatballs; lobster truffle pot pie; Chateaubriand au Marchand du Vin; spin on the Manhattan cocktail.
Michael Symon is ready to relax outdoors in style; he starts with the classic Trout Almondine before preparing mouthwatering Fondant Potatoes; he mixes up a Green Bean and Radicchio Salad, and Liz toasts the night with a Black Velvet cocktail.
Michael Symon explores the world of sweet and salty with his pretzel fried pork sandwich with hot honey and pickles, dates stuffed with goat cheese in bacon brown butter balsamic sauce, toffee and peanut popcorn, and a frozen strawberry salty dog.
In Portland, a food cart serves up burgers stacked with mozzarella sticks and fried fish; a gravy-smothered doughnut sandwich; a 24-layer chocolate cake; seafood pot pie; meat-and-cheese-covered curly fries.
From towering nachos to a burger in fondue, this is an homage to cheese.
Competing chefs have $25,000 to spend on helping themselves or sabotage.
Four chefs focus on making outstanding dishes from a crazy mix of ingredients in the appetizer basket, including escargot pearls; a super-sized item in the entrée basket provides a needed crunch, and a creepy dessert ingredient is a scary sight.
Four delicatessen professionals take over the ``Chopped`` kitchen to make sandwiches; a platter with a classic combo and a fruit with a cult following are two of the ingredients in the first basket.
Chopped is always a gamble, but the Casino Royale tournament allows competitors to replace basket ingredients with a roll of the dice; in the first round, something slithery is in the basket, and a Vegas-themed item in round two isn't a big hit.
In the second battle of this special ``Chopped`` tournament, the chefs get to gamble for a chance to replace a basket ingredient, and the fish offal in the first basket is begging to be gambled away; more gambling in round three leads to serious drama.
In this third battle of the tournament, the chefs can gamble to get lucky or unlucky replacement ingredients; the appetizer basket reveals a notoriously challenging ingredient, and the final round chefs decide to take a chance by baking something.
In the fourth battle of the tournament, the chefs try their luck at replacing basket ingredients; a roll of the dice in the entree round leaves one chef with two proteins, and an interesting gamble keeps things exciting in the final round.
Four winners return to compete for the jackpot and the title of grand champion! The chefs have a choice to gamble away an ingredient before each round, and the $25,000 jackpot will get higher or lower depending on the champs' good or bad fortune.
In Portland, Ore., a chef who butchers, cures, preserves and smokes everything in-house; in San Carlos, Calif., a neighborhood spot featuring burgers, cheesesteaks and signature sandwiches.
Guy Fieri tries a Polish restaurant, a Caribbean restaurant in San Antonio, Texas, and a shrimp restaurant in Brunswick, Ga.
In Kauai, Hawaii, a culinary dojo amping up local specialties like saimin and chilli pepper chicken; a twist on tacos and burritos in Kansas City, Mo.; a funky food truck in El Paso, Texas, putting out meatless Mexican that's huge on taste.
A Southern-style chicken sandwich and hush puppies in Portland, Ore.; three sisters put a unique spin on pizza in Oklahoma City, Okla.
In Garland, a century-old staple serving up tasty sandwiches and a sweet treat; in Oklahoma City, a local landmark is dishing out Southern specialties, and in Denver, a spot putting a healthy spin on classic comfort foods.
Guy Fieri tries standout seafood at an old ice cream shop in Tybee Island, Ga., and culinary comfort food in Savannah, Ga.; in Boise, Idaho, a taco spot gets creative with their carnitas.
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.
A farm-to-table gem putting out bison gravy fries and a lights-out lamb sandwich; a funky Mexican seafood spot frying fish and stuffing outrageous oysters; a barbecue joint serving up fully loaded baked potatoes and smoked sausage.
In Kauai, Hawaii, a culinary dojo amping up local specialties like saimin and chilli pepper chicken; a twist on tacos and burritos in Kansas City, Mo.; a funky food truck in El Paso, Texas, putting out meatless Mexican that's huge on taste.
A Southern-style chicken sandwich and hush puppies in Portland, Ore.; three sisters put a unique spin on pizza in Oklahoma City, Okla.
In Garland, a century-old staple serving up tasty sandwiches and a sweet treat; in Oklahoma City, a local landmark is dishing out Southern specialties, and in Denver, a spot putting a healthy spin on classic comfort foods.
Guy Fieri tries standout seafood at an old ice cream shop in Tybee Island, Ga., and culinary comfort food in Savannah, Ga.; in Boise, Idaho, a taco spot gets creative with their carnitas.
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.
A farm-to-table gem putting out bison gravy fries and a lights-out lamb sandwich; a funky Mexican seafood spot frying fish and stuffing outrageous oysters; a barbecue joint serving up fully loaded baked potatoes and smoked sausage.
In Portland, Ore., a chef who butchers, cures, preserves and smokes everything in-house; in San Carlos, Calif., a neighborhood spot featuring burgers, cheesesteaks and signature sandwiches.
Guy Fieri tries a Polish restaurant, a Caribbean restaurant in San Antonio, Texas, and a shrimp restaurant in Brunswick, Ga.
A restaurant-market in Vancouver combines sustainability with killer cooking, including bouillabaisse and salmon fish and chips; a fresh-catch institution in Kauai, Hawaii, puts out prime-time poke; a raw bar in Chico, Calif., cooks up Asian flavors.
Guy Fieri is on the road to grab some serious sandwiches; in Austin, a rock-n-roll brunch bar adds a funky touch to meatloaf and a Monte Cristo; a Texas joint puts some '90s hip-hop into its stacked-up specialties.
Mick Fleetwood's joint serves the rocker's mom's favorite chicken; a Hawaiian-Thai food truck stuffs their wings and fries their ribs; in Palm Springs, a hot-dog spot goes meatless with their chili dog; a twist on chicken and waffles.
In Minneapolis, a brewery cooks up dishes like righteous pulled pork and a killer brisket sandwich; in Miami, southern favorites like hen and dumplings and a lamb belly BLT; in Los Angeles, a mega-meat pizza and wild boar gnocchi.
In Carlsbad, Calif., ravioli; in Troutdale, Ore., sloppy joes; in San Francisco, quesadillas, tortas and pozole rojo.