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.
Ching discovers a Sichuan restaurant that's mad about spice, packing fiery heat and big flavours.
A family with a catering business takes on a team with a modern Filipino restaurant. Both teams must make a spicy chicken dinner and more!
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.
In Portland, Guy visits a funky spot that's cooking real-deal Mexican tortas. And, he tastes samosas and chicken kabobs in Warr Acres, Oklahoma.
Guy Fieri heads to Burlington, Vermont, to sample mac and cheese pancakes. Plus, in Ottawa, Canada, he tries an unusual spaghetti pizza dish.
Host and legendary chef Guy Fieri sends four talented chefs running through the aisles in a high-stakes, high skills, grocery store cooking competition.
Four returning Chopped Champions compete to get to the $40,000 Grand Finale. Which contestant will triumph and go head-to-head with chef Bobby Flay?
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.
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.
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.
Valerie Bertinelli and Duff Goldman challenge 11 young bakers to use potato chips, pretzels and chocolate candies in one delicious kitchen sink dessert.
It's Molly Yeh's turn to host Brunch Club with her friends. She makes blueberry cream cheese scones with yogurt glaze and bacon hasselback sweet potatoes.
Molly Yeh recreates her favourite New York City foods. On menu are pastrami sandwiches with onion rings, and hearty chicken kreplach soup.
Andrew Zimmern is in Genoa, Italy. The stunning city offers an incredible variety of traditional cuisine - Pesto pasta, seafood salad and decadent flatbread.
Andrew Zimmern explores the Emilia-Romagna, Italy. He samples some culinary classics from Bologna like mortadella sausage, Parmigiano Reggiano and tortellini.
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.
The young chefs compete to impress the judges with 'birds' nests' and a tricky chicken. The finalists will both make kiwi deserts, but whose will be the winning one?
Host and legendary chef Guy Fieri sends four talented chefs running through the aisles in a high-stakes, high skills, grocery store cooking competition.
Four returning Chopped Champions compete to get to the $40,000 Grand Finale. Which contestant will triumph and go head-to-head with chef Bobby Flay?
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.
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.
Valerie Bertinelli and Duff Goldman challenge 11 young bakers to use potato chips, pretzels and chocolate candies in one delicious kitchen sink dessert.
It's Molly Yeh's turn to host Brunch Club with her friends. She makes blueberry cream cheese scones with yogurt glaze and bacon hasselback sweet potatoes.
Molly Yeh recreates her favourite New York City foods. On menu are pastrami sandwiches with onion rings, and hearty chicken kreplach soup.
Andrew Zimmern is in Genoa, Italy. The stunning city offers an incredible variety of traditional cuisine - Pesto pasta, seafood salad and decadent flatbread.
Andrew Zimmern explores the Emilia-Romagna, Italy. He samples some culinary classics from Bologna like mortadella sausage, Parmigiano Reggiano and tortellini.
The young chefs compete to impress the judges with 'birds' nests' and a tricky chicken. The finalists will both make kiwi deserts, but whose will be the winning one?
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.
A family with a catering business takes on a team with a modern Filipino restaurant. Both teams must make a spicy chicken dinner and more!
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.
In Portland, Guy visits a funky spot that's cooking real-deal Mexican tortas. And, he tastes samosas and chicken kabobs in Warr Acres, Oklahoma.
Guy Fieri heads to Burlington, Vermont, to sample mac and cheese pancakes. Plus, in Ottawa, Canada, he tries an unusual spaghetti pizza dish.
Money is no object for the four competing chefs in Flavortown! Guy Fieri demands the chefs spend over $60 to make their signature high-end dinner.
Four professional pizza makers compete to take home the dough! First, Guy Fieri challenges the chefs to shop for their ingredients using only a mini pizza box.
Four up-and-coming chefs face the ultimate Flavortown test! First, the chefs must use the ingredients of an old-fashioned Waldorf to create a modern dish.
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 brings her to Marrakech, a city that encapsulates the culture and varied cuisine of Morocco.
Valerie Bertinelli and Duff Goldman go back to the 1970s as they challenge the 12 young bakers to make cakes in their chosen flavour inspired by a shag carpet!
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.
Guy brings Flavortown to his kitchen and reconnects via video chat with chefs. They share their newest dishes and guide him through the recipes.
Guy brings Flavortown to his kitchen and reconnects via video chat with chefs. On the menu is primo pork from New Hampshire and Californian chicken Parmesan.
Returning chefs take on their former rivals in three winner-take-all grudge matches worth a guaranteed $5,000 each.
Four chefs are tasked with creating the perfect midnight snack. Using fried food and a trendy cocktail, whose late-night treats will win over the judges?
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.
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.
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.
Valerie and Duff divide 10 young bakers into two teams for a chocolate vs. peanut butter competition. The winning team will earn immunity from elimination!
Molly Yeh assembles a delicious picnic! It includes tasty pickle dip fried bologna sandwiches, falafel farfalle and colourful tie-dye cookies.
Molly Yeh makes snowshoeing snacks! They include pistachio white chocolates, and beef and rutabaga pies with jalapeno ketchup. And, she throws a gruyere fondue party!
Andrew Zimmern returns to the European epicentre of fashion, art and food - Paris. He finds the best eateries and tries dishes like fresh steak tartare.
Andrew Zimmern explores the legendary and timeless cuisine of Lyon, France. The city is renowned for its delicious dishes like breaded beef tripe and pink pralines.
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.
The junior chefs prepare a festive meal for the judges. They start with duck and veggie appetizers and then move on to making stockings and wreaths from common foods.
Returning chefs take on their former rivals in three winner-take-all grudge matches worth a guaranteed $5,000 each.
Four chefs are tasked with creating the perfect midnight snack. Using fried food and a trendy cocktail, whose late-night treats will win over the judges?
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.
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.
Valerie and Duff divide 10 young bakers into two teams for a chocolate vs. peanut butter competition. The winning team will earn immunity from elimination!
Molly Yeh assembles a delicious picnic! It includes tasty pickle dip fried bologna sandwiches, falafel farfalle and colourful tie-dye cookies.
Molly Yeh makes snowshoeing snacks! They include pistachio white chocolates, and beef and rutabaga pies with jalapeno ketchup. And, she throws a gruyere fondue party!
Andrew Zimmern returns to the European epicentre of fashion, art and food - Paris. He finds the best eateries and tries dishes like fresh steak tartare.
Andrew Zimmern explores the legendary and timeless cuisine of Lyon, France. The city is renowned for its delicious dishes like breaded beef tripe and pink pralines.
The junior chefs prepare a festive meal for the judges. They start with duck and veggie appetizers and then move on to making stockings and wreaths from common foods.
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 go back to the 1970s as they challenge the 12 young bakers to make cakes in their chosen flavour inspired by a shag carpet!
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.
Guy brings Flavortown to his kitchen and reconnects via video chat with chefs. They share their newest dishes and guide him through the recipes.
Guy brings Flavortown to his kitchen and reconnects via video chat with chefs. On the menu is primo pork from New Hampshire and Californian chicken Parmesan.
Guy Fieri invites four well-travelled chefs to compete at Flavortown Market. The chefs go head-to-head in three rounds of deliciously diverse dishes.
Guy Fieri combines food trivia with his culinary games. The chefs must answer international food questions to earn enough cash to shop for their upscale dinner.
The chefs make an all-American meal featuring star-spangled sample items and tee off for must-have ingredients for a summer family favourite dish.
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 continues in Ait Ouzzine, a small town beneath the Atlas Mountains on the edge of the Sahara Desert.
Valerie Bertinelli and Duff Goldman challenge the 11 young bakers to create assigned Neapolitan desserts featuring chocolate, strawberry and vanilla.
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.
Guy brings Flavortown to his own kitchen by connecting with DDD alums via video chat. They guide him through making a French dip, arancini and more.
Guy Fieri and his son, Hunter, video chat with DDD alums to cook awesome recipes at home. They include Boston pasta and New York Neapolitan pie.
Three all-star judges and their mums fight in a charity battle. Guy's mum provides a list of ingredients and Guy tasks the teams to shop for childhood favourites.
Four returning Chopped Champions compete to get to the $40,000 Grand Finale. Which contestant will triumph and go head-to-head with chef Bobby Flay?
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.
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.
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.
Valerie Bertinelli and Duff Goldman challenge the nine young bakers to create a cookie cereal with miniature cookies and chocolate-covered dried fruits.
Molly Yeh's makes an Italian feast for the family. It includes smashed meatball burgers, an antipasto salad, crispy parmesan friend onion, and spumoni cake jars.
Molly Yeh celebrates her wedding anniversary with an epic dinner! It includes a juicy T-bone steak, scalloped potatoes, and a marzipan moose mousse cake.
Andrew Zimmern discovers the French and Germany inspired food of Alsace, France. He experiences rustic flavours with local ingredients like Choucroute garnie.
Andrew Zimmern digs into the tropical coastal cuisine of Guayaquil, Ecuador. He samples everything from sweet red mangrove crab to a plantain dumpling.
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 kid chefs are challenged to use an 'everything donut' they find in their baskets with pickled pork. Next is cooking venison, which is a new experience for some.
Three all-star judges and their mums fight in a charity battle. Guy's mum provides a list of ingredients and Guy tasks the teams to shop for childhood favourites.
Four returning Chopped Champions compete to get to the $40,000 Grand Finale. Which contestant will triumph and go head-to-head with chef Bobby Flay?
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.
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.
Valerie Bertinelli and Duff Goldman challenge the nine young bakers to create a cookie cereal with miniature cookies and chocolate-covered dried fruits.
Molly Yeh's makes an Italian feast for the family. It includes smashed meatball burgers, an antipasto salad, crispy parmesan friend onion, and spumoni cake jars.
Molly Yeh celebrates her wedding anniversary with an epic dinner! It includes a juicy T-bone steak, scalloped potatoes, and a marzipan moose mousse cake.
Andrew Zimmern discovers the French and Germany inspired food of Alsace, France. He experiences rustic flavours with local ingredients like Choucroute garnie.
Andrew Zimmern digs into the tropical coastal cuisine of Guayaquil, Ecuador. He samples everything from sweet red mangrove crab to a plantain dumpling.
The kid chefs are challenged to use an 'everything donut' they find in their baskets with pickled pork. Next is cooking venison, which is a new experience for some.
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 11 young bakers to create assigned Neapolitan desserts featuring chocolate, strawberry and vanilla.
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.
Guy brings Flavortown to his own kitchen by connecting with DDD alums via video chat. They guide him through making a French dip, arancini and more.
Guy Fieri and his son, Hunter, video chat with DDD alums to cook awesome recipes at home. They include Boston pasta and New York Neapolitan pie.
Chefs must transform iconic breakfast items into a delicious dinner and use a featured ingredient they select while blindfolded.
Four culinary whiz kids compete in this special edition, creating their best lunches with a limited allowance.
Four chefs from Guy's winning season of Food Network Star reunite 10 years later. First, the alums must make a dish using a special list of ingredients.