Five food experts present fun facts and delicious recipes. From simple dinner ideas to the latest food trends, the hosts cover all things fun in food.
Jenny's culinary adventure has brought her to northwest Morocco where she explores Chefchauen, a city nestled in the heart of the Rif Mountains.
Valerie Bertinelli and Duff Goldman challenge the remaining 10 junior bakers to create desserts that look like sandwiches. Order up!
Trisha makes fairground favourites for a backyard party. Her menu includes mini corn dogs, soft pizza pretzels and cotton candy lemonade slushies.
Trisha celebrates her single by making dishes that remind her of other career highlights. Recipes include herbed cheese, cucumber and radish tea sandwiches.
Guy and Hunter video chat with four DDD alums who share recipes including a new spin on a burger from Charlotte and a Miami Asian-barbecue mashup.
Four DDD alums send in their most dynamic recipes for Guy and his son, Hunter, to cook up. The menu includes Florida alligator fritters and a meatloaf.
Three pairs of twins team up to show that two heads are better than one when it comes to winning up to $20,000. First up, a birthday cake for dinner challenge.
Four chefs are surprised to discover pork buns and Mexican street corn in their first basket. And, delicious cakes and an unusual sauce await the final round.
Ree and the kids serve up awesome eats with just eight ingredients. There's a colourful clementine sprinkle cake and cheesy stuffed pasta.
Ree goes on a sheet pan adventure! She makes a roasted sheet pan salad served right in the pan, one big meatloaf, and mega mac and cheese.
Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.
Ree shares her quick, delicious and crowd-pleasing pasta recipes. She makes lemon pasta, grilled steak pasta and drunken spaghetti with red wine.
Ree shares some of her favourite cooking-free recipes. She adds a cowboy spin to her ranch muffuletta sandwich, Chinese chicken salad and ice cream.
Giada prepares a kid-friendly menu for an after-school lunch. She makes a chicken parmesan sandwich, creamy cucumber salad and chocolate peanut butter sundaes.
Giada shows how to make four pasta dishes that can be done in 15 minutes. They include penne with corn and spicy sausage, and orecchiette with broccoli.
The eight young bakers must work in teams of two. Valerie Bertinelli and Duff Goldman challenge the teams to build and decorate colourful, tasty cream puffs!
Molly Yeh makes some easy Midwest staples. She prepares carrot cake baked oatmeal, pea and bacon salad with French dressing, and rocky road fudge for dessert.
Molly starts the Yeh-Hagen Family Games with a delicious bang! She makes tacos, Mexican street corn-loaded tots, and coconut mango pops for dessert.
Andrew Zimmern explores the landscape and cuisine of Bermuda, a British territory with Caribbean soul. He has native dishes like fish chowder, spiny lobster and cassava pie.
Andrew Zimmern digs into the treasures of Raleigh, Durham and Chapel Hill. He finds a booming food scene bursting with southern influences.
Paul Hollywood is in Bergen to learn more about Norwegian baking. He meets a local family who teach him how to bake traditional national treats and creates his own version.
Jesse Palmer cools off with refreshing ice cream sandwiches in bright summer designs! Then, the bakers to turn a classic treat into a high-end frozen dessert.
The young chefs make chicken nuggets and attempt to cook the bay scallops to perfection. In the dessert round there's a fun time with Mesozoic candies.
Three pairs of twins team up to show that two heads are better than one when it comes to winning up to $20,000. First up, a birthday cake for dinner challenge.
Four chefs are surprised to discover pork buns and Mexican street corn in their first basket. And, delicious cakes and an unusual sauce await the final round.
Ree and the kids serve up awesome eats with just eight ingredients. There's a colourful clementine sprinkle cake and cheesy stuffed pasta.
Ree goes on a sheet pan adventure! She makes a roasted sheet pan salad served right in the pan, one big meatloaf, and mega mac and cheese.
Four of the best baking teams in America compete against each other in different creative cake challenges. The winning team leaves with $10,000 prize money.
The eight young bakers must work in teams of two. Valerie Bertinelli and Duff Goldman challenge the teams to build and decorate colourful, tasty cream puffs!
Molly Yeh makes some easy Midwest staples. She prepares carrot cake baked oatmeal, pea and bacon salad with French dressing, and rocky road fudge for dessert.
Molly starts the Yeh-Hagen Family Games with a delicious bang! She makes tacos, Mexican street corn-loaded tots, and coconut mango pops for dessert.
Andrew Zimmern explores the landscape and cuisine of Bermuda, a British territory with Caribbean soul. He has native dishes like fish chowder, spiny lobster and cassava pie.
Andrew Zimmern digs into the treasures of Raleigh, Durham and Chapel Hill. He finds a booming food scene bursting with southern influences.
The young chefs make chicken nuggets and attempt to cook the bay scallops to perfection. In the dessert round there's a fun time with Mesozoic candies.
Five food experts present fun facts and delicious recipes. From simple dinner ideas to the latest food trends, the hosts cover all things fun in food.
Valerie Bertinelli and Duff Goldman challenge the remaining 10 junior bakers to create desserts that look like sandwiches. Order up!
Trisha makes fairground favourites for a backyard party. Her menu includes mini corn dogs, soft pizza pretzels and cotton candy lemonade slushies.
Trisha celebrates her single by making dishes that remind her of other career highlights. Recipes include herbed cheese, cucumber and radish tea sandwiches.
Guy and Hunter video chat with four DDD alums who share recipes including a new spin on a burger from Charlotte and a Miami Asian-barbecue mashup.
Four DDD alums send in their most dynamic recipes for Guy and his son, Hunter, to cook up. The menu includes Florida alligator fritters and a meatloaf.
Four chefs compete in a cheesy showdown. First, the chefs are asked to make an ooey-gooey, cheese-filled dish with big limitations.
Four firefighters duke it out in the market. The chefs must make a big dinner with a small catch, and the last two chefs go head-to-head with a spicy dish.
Chefs from around the world are spicing things up in Flavortown. First, the chefs must make a dish bringing some big hometown heat with a small twist.
Five food experts present fun facts and delicious recipes. From simple dinner ideas to the latest food trends, the hosts cover all things fun in food.
Chef Jenny explores the local cuisine of a little village in High Atlas, the highest mountain range in North Africa.
South African chef Jenny Morris showcases the unifying power of food as she prepares different-themed menus with her own delicious take on authentic African flavour.
South African chef Jenny Morris showcases the unifying power of food as she prepares different-themed menus with her own delicious take on authentic African flavour.
South African chef Jenny Morris showcases the unifying power of food as she prepares different-themed menus with her own delicious take on authentic African flavour.
The bakers begin by decorating oversized sugar cookies. Later, the three finalists must make extravagant surprise cakes for guest judge Robert Lucas.
The competitors flaunt their artistic flair with works of candy art. The three finalists construct macaron towers for guest judge Leanne Pietrasinski.
Competing bakers decorate giant cupcakes to look like succulents. And guest judge Rachael Teufel challenges the final three to make an illusion cake.
The bakers decorate eye-popping cakes with colour, texture, and dimension. Guest judge Lauren Ko tasks the finalists to make geometric pies or tarts.
Jesse Palmer cools off with refreshing ice cream sandwiches in bright summer designs! Then, the bakers to turn a classic treat into a high-end frozen dessert.
Paul Hollywood is in Bergen to learn more about Norwegian baking. He meets a local family who teach him how to bake traditional national treats and creates his own version.
Guy visits a food truck in Portland that's serving Norwegian speciality wraps. And, he tastes some authentic Iranian cuisine in Florida.
Guy visits joint that's putting their own twist on the Philly cheesesteak. And, he meets a 70-year-old icon who's serving authentic Chinese meals.
Guy visits a spot that's serving up hearty home cooking with a healthy spin. And, he checks out a Mexican joint that's located inside a gas station.
Guy is in South Dakota to visit the state's first Ethiopian joint, And, he checks out the unique comfort food at a Midwest-Southern restaurant.
Husband and wife Cody and Sam Carroll compete to prove that love is a kitchen battlefield. Sunny Anderson and Jeff Mauro, officiate the attempt to beat Bobby.
Geoffrey Zakarian and Amanda Freitag enlist Jimmy Buffett's private chef Dante Giannini and Eliza Gavin to edge out the win and wipe out Bobby Flay.
Gourmet food trucks embark on an epic Wild West culinary road trip to convince Americans to step outside their culinary comfort zones and try something new.
In the first-round formidable chefs compete to impress Alton Brown. Then, in round two the winner battles it out with a legendary iron chef.
Four chefs attempt to get shoppers to part with their carts. After crafting a Sunday brunch, the final two chefs have to create the perfect midnight snack.
Eddie Jackson hosts a great chicken battle between Army veteran Gabrielle and celebrity chef Scott Conant. Who will flap their way to victory?
Eddie Jackson has an amazing surprise for New York firefighter Stephen when he's put head-to-head against famous chef Anne Burrell.
Two chefs must make a delicious dish with bittersweet chocolate. Later, the winner challenges Bobby to a chocolate éclair showdown.
Actress Lela Loren and Michael Symon recruit two international chefs to take down Bobby. In the second round, Bobby must make a dish he's never heard of.
Three more chefs try to topple a fierce returning champion as they take on the wheel's nightmarish ingredients plus a sweet and spicy dessert.
Working with chefs they just met, the competitors strategize, collaborate and execute under the critical eyes of Michael and Bryan Voltaggio.
Paul Hollywood is in Bergen to learn more about Norwegian baking. He meets a local family who teach him how to bake traditional national treats and creates his own version.
Jesse Palmer cools off with refreshing ice cream sandwiches in bright summer designs! Then, the bakers to turn a classic treat into a high-end frozen dessert.
Gourmet food trucks embark on an epic Wild West culinary road trip to convince Americans to step outside their culinary comfort zones and try something new.
Nancy Fuller grills up a race-themed menu before heading out to the racetracks. Dishes include barbecue chicken sandwiches, and fruit and vegetable kabobs.
Nancy Fuller's daughter and her kids are up for a weekend getaway! She treats them to sausage-stuffed zucchini boats, grilled cheese, and baked potato soup.
Five food experts present fun facts and delicious recipes. From simple dinner ideas to the latest food trends, the hosts cover all things fun in food.
Ree prepares the perfect packed-lunches. She makes a peanut and beef noodle salad, kale pasta salad and chicken wings in barbecue sauce with creamy potato salad.
Ree has a busy day planned, so she prepares dinner ahead of time. She makes a warming shepherd's pie with roasted carrots and a raspberry cream pie for dessert.
Ree wants to make cooking simple and quick. She shares one-pot recipes like the lemon, basil and shrimp risotto, mouth-watering ramen pho and Greek salad in a jar.
Ree fixes up a hearty lunch for the hardworking crew. She makes chunky beef chilli, unbelievably cheesy quesadillas and individual caramel cakes for dessert.
Ree is adding lots of flavour to her family's favourite spicy dishes. She makes her daughter's favourite kung pao chicken, and her spicy Sriracha popcorn is a winner.
It's dinnertime at the ranch and Ree cooks up some tasty 16-minute meals. She makes speedy shrimp tacos, pork chops and pepperoni and chicken cheesy toasties!
All the kids are helping at Ree's shop, so she fills the fridge with their favourite food. She makes a mac and cheese and restorative chicken noodle soup.
Ree Drummond shares her handy tips for quick and nutritious breakfasts. She makes shortcut chocolate chip and hazelnut pancakes and a refreshing mango smoothie.
Ree decides to clear her fridge and uses any food near its sell-by-date. She makes a bitter lemon rice pudding and a Tex-Mex marinade perfect for chicken.
Ree shares useful tips to add more flavour to store-bought food. She upgrades a plain white loaf with cheese and plenty of garlic. Plus, a tin of soup gets a makeover!
Nancy Fuller grills up a race-themed menu before heading out to the racetracks. Dishes include barbecue chicken sandwiches, and fruit and vegetable kabobs.
Nancy Fuller's daughter and her kids are up for a weekend getaway! She treats them to sausage-stuffed zucchini boats, grilled cheese, and baked potato soup.
The gang whips comfort food dishes, including savoury short ribs. Plus, Butter and Scotch share the perfect way to pair a cocktail with dessert.
Jenny's culinary adventures have brought her to the West coast of Morocco and the picturesque harbour town of Essaouira.
In Abilene, Texas, Robert Irvine meets Texas Cowboy BBQ co-owners George and Taylor, whose restaurant and marriage is on the rocks.
Robert Irvine visits Steak-N-Stuff, a family-run restaurant in Arizona. The owner is determined to do everything himself, even if it jeopardises his health.
Robert heads to Boulder City, Nevada to help struggling pizza restaurant Vinny's Little Italy. The owner is stuck in his ways and risks losing everything.
Bobby Flay he must tackle something sweet against pastry chefs Lasheeda Perry and Will Gustwiller. Buddy Valastro and sportscaster Kathryn Tappen are the judges.
Former Olympian and chef Dawn Burrell and West Coast legend, Chef Rob Lam, must face off before they go for the gold against Bobby Flay.
Chefs Jonathan Meyer and Fernanda Tapia are thrown for a loop when Bobby Flay gives them a challenging star ingredient.
Fashionable men, chef Geoffrey Zakarian and TV host Carson Kressley, team up to take down Bobby Flay and tackle his basic button-down fashion choices.
Actress Ali Larter and chef Michael Voltaggio attempt to throw Bobby Flay off his game with an international twist on the usual battle.
Chefs Kevin Grossi and Lindsay Porter compete to impress judges Casey Webb and Damaris Phillips. Who will earn the chance to take on Bobby?
A husband and wife go head-to-head for the chance to take on Bobby. Chef Sunny Anderson and actress Nicole Ari Parker decide who can cook a winning dish.
Chefs Max Hosey and Ash Fulk are challenged to impress judges Claire Robinson and Scott Conant with a pork belly dish. Who will win and take on Bobby?
Gourmet food trucks embark on an epic Wild West culinary road trip to convince Americans to step outside their culinary comfort zones and try something new.
In the first-round formidable chefs compete to impress Alton Brown. Then, in round two the winner battles it out with a legendary iron chef.
Tyler challenges five aspiring food truck teams to make delicious dishes using naughty and nice festive ingredients. They compete for sales and battle the elements.
In Portsmouth, New Hampshire, Tyler challenges the four remaining teams to create 70 holiday lunches for 70 VIP judges. Plus, they face a surprise task!
The three final truck teams tube down a mountain to choose their protein for the challenge. Then, they compete for sales at a Vermont ski resort.
In Madison, FL, Robert Irvine helps a diner owner's son find the self-confidence and vision to take over the family business. Can he make him prove he's ready?
Jonathan Bennet celebrates 2002's My Big Fat Greek Wedding by challenging the chefs to use moussaka, bacon, Go-GURT, and the Magic Bullet blender.
Four chefs sift through shoppers' carts for ingredients to make the ultimate burger. Then the final two chefs turn the parking lot into a carnival.
It's a wild ride as four chefs create colourful, carnival-themed desserts for the judges. The baskets include a hybrid fried food and a cherry-flavoured oddity.
Noah Cappe heads to Paducah, Kentucky, with Aarti Sequeira and Joe Sasto. They dive into the local food scene, tasting everything from BBQ and BLTs to seafood.
Ree shares her quick, delicious and crowd-pleasing pasta recipes. She makes lemon pasta, grilled steak pasta and drunken spaghetti with red wine.
Ree shares some of her favourite cooking-free recipes. She adds a cowboy spin to her ranch muffuletta sandwich, Chinese chicken salad and ice cream.
Giada prepares a kid-friendly menu for an after-school lunch. She makes a chicken parmesan sandwich, creamy cucumber salad and chocolate peanut butter sundaes.
Giada shows how to make four pasta dishes that can be done in 15 minutes. They include penne with corn and spicy sausage, and orecchiette with broccoli.
In Madison, FL, Robert Irvine helps a diner owner's son find the self-confidence and vision to take over the family business. Can he make him prove he's ready?
Jonathan Bennet celebrates 2002's My Big Fat Greek Wedding by challenging the chefs to use moussaka, bacon, Go-GURT, and the Magic Bullet blender.
In the first-round formidable chefs compete to impress Alton Brown. Then, in round two the winner battles it out with a legendary iron chef.
Nancy serves a spicy meal for the men and women of the firehouse. She makes spicy three-meat chili, jalapeno cornbread, and fiery triple chocolate cream pie.
Nancy Fuller throws a dinner party for her daughters and granddaughters. She makes her favourite classics including Welsh rarebit and beef bourguignon.
The gang whips comfort food dishes, including savoury short ribs. Plus, Butter and Scotch share the perfect way to pair a cocktail with dessert.
Trisha gets her squad together for a Saturday brunch! She starts by conjuring up an unbelievable punch using flavoured vodka and then makes chocolate bacon biscuits.
Trisha and her sister Beth travel to Nashville's largest flea market. They then create a menu including a delicious oven BBQ chicken and buttermilk rolls.
Trisha teams up with singer, Brenda Lee, to assist her in hosting a breast cancer benefit. She lines up dishes including smoked baby back ribs and boozy milkshakes.
Trisha and her sister work on their knife skills with assistance from a local chef. They then whip up a delicious crispy skin salmon and a honey buttermilk pavlova.
Trisha travels to a friend's flower truck to brighten up her kitchen. She then cooks up a spring feast which includes spring veggies with sweet pea aioli.
Trisha and her husband, Garth, finally wrap up their tour after three years on the road. She then cooks up country turnip greens and beef brisket for her tour mates.
Trisha Yearwood hosts a music-themed tailgate party. She shares fan-favourite recipes and stories from her time on the road with her husband Garth Brooks.
Trisha makes her favourite party dishes for her songwriters and collaborators. On the menu are herby butter bean dip and chicken parm sliders.
Trisha makes fairground favourites for a backyard party. Her menu includes mini corn dogs, soft pizza pretzels and cotton candy lemonade slushies.
Trisha celebrates her single by making dishes that remind her of other career highlights. Recipes include herbed cheese, cucumber and radish tea sandwiches.
Nancy serves a spicy meal for the men and women of the firehouse. She makes spicy three-meat chili, jalapeno cornbread, and fiery triple chocolate cream pie.