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Nancy Fuller hosts a tea party for her granddaughters, joined by Lorraine Pascale. The menu includes bacon cheddar straws and pistachio Bundt cakes.
This time, four burger masters shop for an over-the-top burger using a tiny bag, then they make classic burgers without any classic ingredients.
Giada visits LA's Belcampo Meat Company to learn about different meat cuts. Then, she makes flat iron steak with pepper pesto and skirt steak with Asian bruschetta.
Four chefs compete to turn bargain items into priceless treats. The first basket offers a simple cookie and a can of something strangely sweet.
Bobby and Damaris make their favourite meal, brunch, whilst sipping on tequila grapefruit Martinis. They start off by making the ultimate steak and eggs.
Quintessential grill master, Bobby Flay, pulls out all the stops and showcases his expert grilling techniques in surprising new ways.
Guy visits Cuba, to check out the food scene there. There's coffee lobster and a regional pork plate, followed by a Soviet-style ravioli and chicken Kiev.
Guy visits a restaurant that serves house-cured lamb and freshly-caught snapper. Then, he heads to a cigar-lover's haven to sample pork with plantains.
Andrew is on Route 66 to explore the iconic eats along the highway. He eats paddlefish roe, tries ranch dressing soda and judges a calf fry cook-off.
The chefs set out to prove that ice cream can work well in savoury courses. A unique flavour of ice cream is at the centre of an unusual dish in the second basket.
Ree makes winning game day eats. She makes a beer cheese bread bowl, hearty short rib stew served over buttered egg noodles and a yummy cookie salad!
Ree whips up some chocolatey treats. She makes white chocolate and berry pancakes, an ultimate frozen mocha and steak with a spicy cocoa rub.
The bakers decorate beautiful gingerbread houses. Guest judge and focaccia artist Teri Culletto challenges the finalists to make a bread art masterpiece!
Michael Symon prepares fluke Milanese and keeps things fresh with a shaved courgette salad. Liz tops it all off with a lemon drop martini.
Michael Symon prepares smoked pork butt for pulled pork sandwiches along with crispy fried courgette chips with parmesan.
Valerie Bertinelli and Duff Goldman challenge the kid bakers to work in teams to decorate their own bake sale booth and stock it full of their assigned sweets.
Three California-based chefs aim to take down Alex Guarnaschelli with their coastal cuisine. Can their skills in Californian food can win over the judges?
Giada puts an elegant spin on the classic burger, fries and shakes combo. She creates Giada's Diner Burger, parmesan eggplant fries and cupcake shakes.
It's Halloween and Giada is creating spooky treats for her party. The menu includes pumpkin, maple and bacon cheesecake and chocolate-fig black hats.
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.
Gesine and Ray help move their park ranger friend into her station for the season by baking a variety of meals over an open flame.
Gesine makes friends visiting from down south feel right at home by hosting a Vermont-style Low-Country boil.
Home cook and former cheerleader Maria is in disbelief when she learns she will be facing off against world-renowned chef Eric Adjepong.
Eddie Jackson packs in the pork when homemaker and home cook Wendy battles against celebrity chef and restaurateur Marc Murphy.
The chefs find creative uses for waffles. They add some heat to their appetisers with chiles de arbol and waffles take the form of cookies in the dessert round.
Andrew is on Route 66 to explore the iconic eats along the highway. He eats paddlefish roe, tries ranch dressing soda and judges a calf fry cook-off.
The chefs set out to prove that ice cream can work well in savoury courses. A unique flavour of ice cream is at the centre of an unusual dish in the second basket.
Ree makes winning game day eats. She makes a beer cheese bread bowl, hearty short rib stew served over buttered egg noodles and a yummy cookie salad!
Ree whips up some chocolatey treats. She makes white chocolate and berry pancakes, an ultimate frozen mocha and steak with a spicy cocoa rub.
The bakers decorate beautiful gingerbread houses. Guest judge and focaccia artist Teri Culletto challenges the finalists to make a bread art masterpiece!
Three California-based chefs aim to take down Alex Guarnaschelli with their coastal cuisine. Can their skills in Californian food can win over the judges?
Giada puts an elegant spin on the classic burger, fries and shakes combo. She creates Giada's Diner Burger, parmesan eggplant fries and cupcake shakes.
It's Halloween and Giada is creating spooky treats for her party. The menu includes pumpkin, maple and bacon cheesecake and chocolate-fig black hats.
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.
The chefs find creative uses for waffles. They add some heat to their appetisers with chiles de arbol and waffles take the form of cookies in the dessert round.
This time, four burger masters shop for an over-the-top burger using a tiny bag, then they make classic burgers without any classic ingredients.
Four chefs compete to turn bargain items into priceless treats. The first basket offers a simple cookie and a can of something strangely sweet.
Bobby and Damaris make their favourite meal, brunch, whilst sipping on tequila grapefruit Martinis. They start off by making the ultimate steak and eggs.
Quintessential grill master, Bobby Flay, pulls out all the stops and showcases his expert grilling techniques in surprising new ways.
Guy visits Cuba, to check out the food scene there. There's coffee lobster and a regional pork plate, followed by a Soviet-style ravioli and chicken Kiev.
Guy visits a restaurant that serves house-cured lamb and freshly-caught snapper. Then, he heads to a cigar-lover's haven to sample pork with plantains.
The competitors work with game meat in every round, starting with wild boar. Later, Black Forest cake is a woody treat in the dessert round.
The chefs rev up for a sandwich battle that begins with a mound of meat and some colourful potatoes. And sandwiches for dessert? You bet!
The chefs try to impress with their ideas for doughnut-shaped sushi and frog legs. Challenging textures in the dessert basket jeopardise two chefs' perfect dishes.
Guy Fieri invites a family of four chefs to compete in head-to-head challenges and fun-filled face-offs for big bucks and bragging rights.
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.
Four chefs create amazingly frosty desserts, but will they finish in time? In the second basket, a Japanese egg dish and an oversized ice cream treat are in play.
Quintessential grill master, Bobby Flay, pulls out all the stops and showcases his expert grilling techniques in surprising new ways.
Quintessential grill master, Bobby Flay, pulls out all the stops and showcases his expert grilling techniques in surprising new ways.
Guy is in California to visit a multi-generational Italian deli that makes ravioli with a century old machine. In San Francisco, he samples lamb and pork biscuits.
Guy Fieri cruises Maui, Hawaii, with his buddy chef Reno Henriques for regional favourites such as moco and kalbi ribs, food truck fare and St. Louis-style barbecue.
Andrew cruises up America's most scenic highway. He goes hagfish fishing, eats the reproductive organs of sea urchins and forages for molluscs.
Four chefs with personal connections to Cuba cook with a variety of Cuban foods. Butchering a whole fish gives one chef a lot of trouble in round one.
Ree Drummond serves up some tasty Tex Mex treats. The menu includes spicy shrimp and grits as well as chicken and veggie sheet pan fajitas.
Ree Drummond cooks up some flavourful family favourites. She makes a casserole with cheesy greens, crispy potato balls and a Neapolitan cake.
The bakers decorate beautiful miniature wedding cakes. The finalists must wow guest judge Loria Stern with an amazing dessert inspired by nature.
Gesine and Ray help move their park ranger friend into her station for the season by baking a variety of meals over an open flame.
Gesine makes friends visiting from down south feel right at home by hosting a Vermont-style Low-Country boil.
Home cook and former cheerleader Maria is in disbelief when she learns she will be facing off against world-renowned chef Eric Adjepong.
Eddie Jackson packs in the pork when homemaker and home cook Wendy battles against celebrity chef and restaurateur Marc Murphy.
Six teams create Halloween-themed displays that depict the horror of being trapped in a nightmare. Elvira, Mistress of the Dark, serves as guest judge.
Giada De Laurentiis hosts a casino night party. On the menu: lobster risotto arancini, crostini with figs, goat cheese and crispy pancetta and tangerine sorbet.
Giada De Laurentiis takes traditional leftovers and gives them new twists. On the menu: shepherd's pie, cranberry barbecue sliders and eggs benedict.
Chefs Sunny Anderson and Giada De Laurentiis join forces to take down Bobby. Will they choose an Indian expert or a Caribbean specialist for the big showdown?
Two Italian food experts go head-to-head for an opportunity to face off against Bobby Flay. Can they impress judges Christian Petroni and Carla Hall?
The competing chefs make bright and bold fruit-themed desserts. A tropical drink and a chewy snack feature in round one, with punch and pavlova in the second round.
Four chefs need all hands-on deck to deliver a dish that needs two hands to take down. Then, they hit the fryers to create fried finger food.
The chefs must serve up three courses of perfect pies. Ingredients include sour gummies and sausage, and dessert includes candied ginger. Who will win the $10,000 prize?
Andrew cruises up America's most scenic highway. He goes hagfish fishing, eats the reproductive organs of sea urchins and forages for molluscs.
Four chefs with personal connections to Cuba cook with a variety of Cuban foods. Butchering a whole fish gives one chef a lot of trouble in round one.
Ree Drummond serves up some tasty Tex Mex treats. The menu includes spicy shrimp and grits as well as chicken and veggie sheet pan fajitas.
Ree Drummond cooks up some flavourful family favourites. She makes a casserole with cheesy greens, crispy potato balls and a Neapolitan cake.
The bakers decorate beautiful miniature wedding cakes. The finalists must wow guest judge Loria Stern with an amazing dessert inspired by nature.
Six teams create Halloween-themed displays that depict the horror of being trapped in a nightmare. Elvira, Mistress of the Dark, serves as guest judge.
Giada De Laurentiis hosts a casino night party. On the menu: lobster risotto arancini, crostini with figs, goat cheese and crispy pancetta and tangerine sorbet.
Giada De Laurentiis takes traditional leftovers and gives them new twists. On the menu: shepherd's pie, cranberry barbecue sliders and eggs benedict.
Chefs Sunny Anderson and Giada De Laurentiis join forces to take down Bobby. Will they choose an Indian expert or a Caribbean specialist for the big showdown?
Two Italian food experts go head-to-head for an opportunity to face off against Bobby Flay. Can they impress judges Christian Petroni and Carla Hall?
The chefs must serve up three courses of perfect pies. Ingredients include sour gummies and sausage, and dessert includes candied ginger. Who will win the $10,000 prize?
Guy Fieri invites a family of four chefs to compete in head-to-head challenges and fun-filled face-offs for big bucks and bragging rights.
Four chefs create amazingly frosty desserts, but will they finish in time? In the second basket, a Japanese egg dish and an oversized ice cream treat are in play.
Quintessential grill master, Bobby Flay, pulls out all the stops and showcases his expert grilling techniques in surprising new ways.
Quintessential grill master, Bobby Flay, pulls out all the stops and showcases his expert grilling techniques in surprising new ways.
Guy is in California to visit a multi-generational Italian deli that makes ravioli with a century old machine. In San Francisco, he samples lamb and pork biscuits.
Guy Fieri cruises Maui, Hawaii, with his buddy chef Reno Henriques for regional favourites such as moco and kalbi ribs, food truck fare and St. Louis-style barbecue.
The competitors must stay focused as they take on three chicken-themed rounds. They must create dishes from unusual poultry products and a chicken-themed dessert.
The chefs are asked to make a meal including a rare prized crustacean. In the next round, they encounter more exquisite ingredients from land and sea.
Will the chefs know how to turn Rocky Mountain oysters into a tasty appetizer? Next, a soda shop treat is a sweet hurdle for the second-round competitors.
Guy Fieri challenges four chefs to make healthier versions of unhealthy dishes. They must make a burger and fries without using the traditional ingredients.
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.
Four bakers must create fantastic cakes in record time. In round one they must adapt quickly. Then they uncover a jumbo-sized ingredient in the second basket.
Quintessential grill master, Bobby Flay, pulls out all the stops and showcases his expert grilling techniques in surprising new ways.
Quintessential grill master, Bobby Flay, pulls out all the stops and showcases his expert grilling techniques in surprising new ways.
Guy Fieri tucks into big international flavours. He visits a Filipino joint in LA, samples Ethiopian cuisine and enjoys Indian classics in Minneapolis.
Guy Fieri samples gumbo in LA, a Minneapolis deli serving meatless meats and a Hawaiian noodle spot dishing out ramen and Vietnamese crepes.
Andrew follows Mark Twain's path down the Mississippi River for a taste of Americana. He tries frog legs, hunts wood duck and samples fish ribs.
Marcela celebrates Spring by making a savoury roasted rack of lamb. Plus, the gang shares natural techniques for decorating Easter eggs and make food-inspired bouquets.
Ree Drummond makes divine 16-minute chicken dinners in a race against time. She starts with chicken fajita pasta, followed by honey plum soy stir fry.
Ree makes recipes for two. For sharing, there's a juicy Cajun T-bone steak with lemon pepper shoestring fries, and dulce de leche lava cakes.
The eight competitors weave spider web desserts with creatures trapped inside. Then, John Henson challenges the bakers to create melting desserts.
The competing chefs make bright and bold fruit-themed desserts. A tropical drink and a chewy snack feature in round one, with punch and pavlova in the second round.
Four chefs need all hands-on deck to deliver a dish that needs two hands to take down. Then, they hit the fryers to create fried finger food.
Five teams create Halloween-themed displays mix fear and romance in a depiction of a zombie dating show. The special guest judge is actor Colman Domingo.
Giada De Laurentiis makes easy recipes that can be taken to any party like Double Ginger Cookies, Crispy Chickpeas, Rosemary Cashews, and Moscow Mule Cocktails.
Nothing's better on Christmas morning than an amazing festive brunch. Dishes include: Breakfast Lasagne, Triple Ginger Soufflé, and Todd's Scramble.
Ted Allen and Jeannie Mai recruit two authentic Italian cuisine experts, chefs Ryan DePersio and Giuseppe Fanelli, to take down Bobby.
Scott Conant teams up with actress Sasha Pieterse to beat Bobby. They recruit talented farm-to-table chef Anthony Lo Pinto and seafood maven Franco Robazetti.
Dog-loving chefs have to please a canine judge along with the humans! They must combine a dog-friendly beverage and a pasta dish in the second round.
The two remaining chefs are stunned when some unwelcome guests arrive at the villa. Judges Alex Guarnaschelli and Gabe Bertaccini choose the winner.
Andrew follows Mark Twain's path down the Mississippi River for a taste of Americana. He tries frog legs, hunts wood duck and samples fish ribs.
Marcela celebrates Spring by making a savoury roasted rack of lamb. Plus, the gang shares natural techniques for decorating Easter eggs and make food-inspired bouquets.
Ree Drummond makes divine 16-minute chicken dinners in a race against time. She starts with chicken fajita pasta, followed by honey plum soy stir fry.
Ree makes recipes for two. For sharing, there's a juicy Cajun T-bone steak with lemon pepper shoestring fries, and dulce de leche lava cakes.
The eight competitors weave spider web desserts with creatures trapped inside. Then, John Henson challenges the bakers to create melting desserts.
Five teams create Halloween-themed displays mix fear and romance in a depiction of a zombie dating show. The special guest judge is actor Colman Domingo.
Giada De Laurentiis makes easy recipes that can be taken to any party like Double Ginger Cookies, Crispy Chickpeas, Rosemary Cashews, and Moscow Mule Cocktails.
Nothing's better on Christmas morning than an amazing festive brunch. Dishes include: Breakfast Lasagne, Triple Ginger Soufflé, and Todd's Scramble.
Ted Allen and Jeannie Mai recruit two authentic Italian cuisine experts, chefs Ryan DePersio and Giuseppe Fanelli, to take down Bobby.
Scott Conant teams up with actress Sasha Pieterse to beat Bobby. They recruit talented farm-to-table chef Anthony Lo Pinto and seafood maven Franco Robazetti.
Dog-loving chefs have to please a canine judge along with the humans! They must combine a dog-friendly beverage and a pasta dish in the second round.
Guy Fieri challenges four chefs to make healthier versions of unhealthy dishes. They must make a burger and fries without using the traditional ingredients.
Four bakers must create fantastic cakes in record time. In round one they must adapt quickly. Then they uncover a jumbo-sized ingredient in the second basket.
Quintessential grill master, Bobby Flay, pulls out all the stops and showcases his expert grilling techniques in surprising new ways.
Quintessential grill master, Bobby Flay, pulls out all the stops and showcases his expert grilling techniques in surprising new ways.
Guy Fieri tucks into big international flavours. He visits a Filipino joint in LA, samples Ethiopian cuisine and enjoys Indian classics in Minneapolis.
Guy Fieri samples gumbo in LA, a Minneapolis deli serving meatless meats and a Hawaiian noodle spot dishing out ramen and Vietnamese crepes.
The chefs set out to prove that ice cream can work well in savoury courses. A unique flavour of ice cream is at the centre of an unusual dish in the second basket.
Four chefs with personal connections to Cuba cook with a variety of Cuban foods. Butchering a whole fish gives one chef a lot of trouble in round one.
Young siblings team up for three rounds of culinary challenges. They uncover a weird pizza in the appetizer basket, and they're tasked with cooking goat chops.
