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The gang warms up for the holiday season with savoury-sweet recipes! Plus, they give tips on prepping a baking pantry and decorative ideas for the home.
Jenny Morris and Reza Mahammad are opening the doors to their Food Academy. They will be teaching six 'would be' chefs to create a delicious fest.
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.
Robert Irvine comes to the rescue of Greg's BBQ in Belen, New Mexico. The ex-Marine owner suffers from health conditions but can't stop micromanaging his son.
Fashion icon Tim Gunn and Carla Hall send chefs Rocco Carulli and Craig Richards down the culinary runway to dress Bobby Flay down.
Law & Order's Angie Harmon and Scott Conant aren't making it easy on Bobby Flay as they aid and abet chefs Crystal Wahpepah and Adrien Blech.
Eddie Jackson partners with Bobby's kryptonite - his daughter, Sophie Flay. Chefs Hari Cameron and Leilani Baugh try to grab victory while Bobby is distracted.
Sunny Anderson and Geoffrey Zakarian come together to escort chefs Paddy Coker and Greg Lutes down the red carpet and snub Bobby Flay along the way.
Comedian Samantha Bee and Michael Symon go all out to derail Bobby Flay so chefs Johnny Alvarez and Stanton Bundy can score a win.
The dynamic duo of Alex Guarnaschelli and Anne Burrell use all their powers to bring chefs Alison Settle and Kevin Scharpf a win against Bobby Flay.
Oscar-nominated actress Gabourey Sidibe bonds with fellow cat fancier Damaris Phillips as they try to claw their way to victory against Bobby Flay.
Two chefs must make a delicious dish with bittersweet chocolate. Later, the winner challenges Bobby to a chocolate éclair showdown.
Chef Cliff Crooks sends struggling chefs from restaurants across America on a gruelling boot camp to prove they deserve to keep running their kitchens.
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.
Host Tyler Florence challenges the remaining seven teams to make doughnuts and shrimp dishes. One team loses a member, and another incurs a health code violation!
Six food truck teams meet up with Tyler Florence in Tampa, where police officers judge a challenge based on the Cuban sandwich. Later, they struggle with stormy weather.
Tyler Florence gives the five remaining food truck teams a terrifying gator challenge in Fort Myers, FL. They must make a burger that takes creative risks.
Robert Irvine heads to Smith's Soul Food Bistro in Gastonia, North Carolina, where owner Cheryl is an ex-basketball coach on a mission to help her community.
The chefs use beloved foods from 1984 and a toy oven to create elevated dishes. Then, they tackle birria pizza and their own baked Alaska.
It's burger night in the parking lot of Bristol Farms in Calabasas, CA, as the chefs try to craft the perfect burger and make their best midnight snack.
Four pastry artists are challenged to create an imaginative twist on popular cookie varieties. They find a jar of something alarming in the first basket.
Noah Cappe, Aarti Sequeira and Joe Sasto to explore Italian and Caribbean cuisine, banh mi, delicatessen fare and elevated cowboy cooking in Tulsa, Oklahoma.
Ree makes her son Todd's favourite dishes. The recipes include cheesesteak paninis, carrot fries with a tomato ranch sauce and peanut butter chocolate cookies.
Ree makes care packages for her daughters at college. She sends them homemade breakfast tarts, nut and seed brittle, salt and pepper crackers and cherry gummies.
Giada makes three dishes with Italian-Asian fusion. They include blistered shishito pepper with olive and basil salt, Asian mushroom risotto and Far East spaghetti.
Giada creates a springtime feast to celebrate with family and friends. On the menu is herb roasted pork loin, grilled potato salad and raspberry clafoutis.
Robert Irvine heads to Smith's Soul Food Bistro in Gastonia, North Carolina, where owner Cheryl is an ex-basketball coach on a mission to help her community.
The chefs use beloved foods from 1984 and a toy oven to create elevated dishes. Then, they tackle birria pizza and their own baked Alaska.
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 is catering for a cocktail party at the Hudson Opera House. On the menu is sausage-stuffed mushrooms, Roquefort-rolled grapes and oysters Rockefeller.
Nancy uses the fruit and veg she's stored from the season. She makes ham steak with apple mustard chutney, beetroot and carrot salad and honey ginger lemonade.
The gang warms up for the holiday season with savoury-sweet recipes! Plus, they give tips on prepping a baking pantry and decorative ideas for the home.
Trisha makes her band a surprise dinner before they perform at a historic venue. On the menu are lettuce wedge with blue cheese and slow cooker stout beef stew.
Trisha and her sister pay homage to legendary chef Julia Child for the day. They whip up beef bourguignon, potato pancakes and apple charlotte.
Trisha and her niece share some of her healthy cooking secrets. They make raspberry chicken, big green salad and a chocolate angel food cake.
A trip to a bakery inspires Trisha to make a doughnut-based menu. She whips up green onion and cheddar doughnuts, tortellini soup and iced café bombón.
Trisha invites her glam squad to campout in her backyard. On the menu is filet mignon chili, grilled corn with jalapeno butter and S'mores fondue.
Trisha organises a Hawaiian-themed cookout for her friends and glam squad. She makes rum-glazed shrimp, skewers with mint chimichurri, crunchy slaw and Mai Tais.
Trisha invites her friend and social media manager, Bryan, round to be her taste tester. She shares creative recipes like cream trifle with blueberry sauce.
Trisha invites the pro-racer, Danica Patrick, to make a quick pitstop in her kitchen. She makes a Cubano sandwich with pickles and pressure cooker potatoes.
Trisha shares her top tips for tailgate food and on the menu is sweet tots, loaded pizza dip and nachos for dessert. Plus, a football player visits!
Trisha invites her friend Glenda over to try on some spooky costumes and test recipes. She makes stuffed peppers, roasted butternut squash hummus and more!
Nancy is catering for a cocktail party at the Hudson Opera House. On the menu is sausage-stuffed mushrooms, Roquefort-rolled grapes and oysters Rockefeller.
Nancy uses the fruit and veg she's stored from the season. She makes ham steak with apple mustard chutney, beetroot and carrot salad and honey ginger lemonade.
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 Morris and Reza Mahammad are opening the doors to their Food Academy. They will be teaching six 'would be' chefs to create a delicious fest.
A family of cooks, who claim they can cook anything, compete against a family that represents six different cultures. Who will be crowned winner?
Trisha has spent the morning playing paintball with her family and to refuel they have garlic knots with ranch dipping sauce, pasta pizza and cola cake.
Trisha invites friends over to reveal their creations from pottery class. She whips up angel hair pasta with chicken avocado pesto and grilled baby aubergine.
Guy Fieri starts an all-star trip in Kansas City, MO, to sample pigskin with coach Andy Reid. And, rocker Sammy Hagar tries a crazy burger and French toast.
Guy Fieri embraces family on this trip. In Ottawa, Canada, two brothers-in-law carry on a decades-long seafood tradition and father-son team in Nevada fire up the BBQ.
Three more chefs vie for a chance to compete against Robert Irvine in round three of the Impossible Tournament. The last chef standing receives $10,000.
Teen competitors have to get creative with sour appetizers, and one chef turns to the fryer for the entree round.
Ree has four speedy suppers for ideal Monday to Friday meals. She makes Cajun surf and turf pasta, pineapple chicken stir-fry and a quick corn quesadilla.
Ree Drummond shares tailgate-friendly favourites for game day. She makes portable Italian pork sandwiches, and easy slow-cooker teriyaki ribs.
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.
Robert Irvine heads to Smith's Soul Food Bistro in Gastonia, North Carolina, where owner Cheryl is an ex-basketball coach on a mission to help her community.
The chefs use beloved foods from 1984 and a toy oven to create elevated dishes. Then, they tackle birria pizza and their own baked Alaska.
Valerie and Duff ask the seven remaining bakers to create desserts that feature Chinese five-spice powder. One baker decides to make an éclair with pastry cream.
Molly bakes tasty treats for the farmers at harvest time. The menu features flaky pepperoni pizza pastries and cookie-coated chocolate strawberries.
Molly hosts a double-date pizza party and takes the Italian grilling outside. She makes cheesy risotto balls and grilled zucchini pizza with mint pesto.
Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.
Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.
Eddie Jackson packs in the pork when homemaker and home cook Wendy battles against celebrity chef and restaurateur Marc Murphy.
Justin, a teacher and vegan home cook, is blown away when Eddie Jackson gives him the chance to battle head-to-head against celebrity chef Tiffani Faison.
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.
With gory surprises in every basket, the costumed competitors have much to fear and $10,000 to gain in this Halloween showdown.
Three more chefs vie for a chance to compete against Robert Irvine in round three of the Impossible Tournament. The last chef standing receives $10,000.
Teen competitors have to get creative with sour appetizers, and one chef turns to the fryer for the entree round.
Ree has four speedy suppers for ideal Monday to Friday meals. She makes Cajun surf and turf pasta, pineapple chicken stir-fry and a quick corn quesadilla.
Ree Drummond shares tailgate-friendly favourites for game day. She makes portable Italian pork sandwiches, and easy slow-cooker teriyaki ribs.
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.
Valerie and Duff ask the seven remaining bakers to create desserts that feature Chinese five-spice powder. One baker decides to make an éclair with pastry cream.
Molly bakes tasty treats for the farmers at harvest time. The menu features flaky pepperoni pizza pastries and cookie-coated chocolate strawberries.
Molly hosts a double-date pizza party and takes the Italian grilling outside. She makes cheesy risotto balls and grilled zucchini pizza with mint pesto.
Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.
Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.
With gory surprises in every basket, the costumed competitors have much to fear and $10,000 to gain in this Halloween showdown.
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 of cooks, who claim they can cook anything, compete against a family that represents six different cultures. Who will be crowned winner?
Trisha has spent the morning playing paintball with her family and to refuel they have garlic knots with ranch dipping sauce, pasta pizza and cola cake.
Trisha invites friends over to reveal their creations from pottery class. She whips up angel hair pasta with chicken avocado pesto and grilled baby aubergine.
Guy Fieri starts an all-star trip in Kansas City, MO, to sample pigskin with coach Andy Reid. And, rocker Sammy Hagar tries a crazy burger and French toast.
Guy Fieri embraces family on this trip. In Ottawa, Canada, two brothers-in-law carry on a decades-long seafood tradition and father-son team in Nevada fire up the BBQ.
Guy Fieri challenges four chefs to make healthier versions of unhealthy dishes. They must make a burger and fries without using the traditional ingredients.
DDD and GGG chefs join forces in Super Teams. Guy Fieri spins a DDD Wheel to determine which classic diner dish the competitors have to make.
Guy Fieri brings back his DDD Dish Wheel and GGG Game Wheel plus a Small Wheel to give the Super Team duos a real run for their money.
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 Morris and Reza Mahammad are opening the doors to their Food Academy. They will be teaching six 'would be' chefs to create a delicious fest.
Host Valerie Bertinelli challenges two teams to make sandwich duos, Sunday suppers and special rice dishes. Which team will impress the judges?
Trisha hosts a misfit Thanksgiving for all her local friends. She sets out a feast of orange maple glazed turkey with slow cooker acorn squash.
Trisha treats her backup singers to a John Legend concert. Before they leave, she preps a menu that includes spicy black-eyed pea salad and jerk chicken.
Guy Fieri heads to Reno, Nevada, where he tastes a unique twist on the breakfast burrito. In Ottawa, Canada, a 400-year-old cod cake recipe is on the menu.
Guy Fieri heads out on a meat-centric trip. In Richmond, Virginia, he digs into oxtail tacos and in Burlington, Vermont, a lamb French dip is served up.
The winners of the first three rounds of the Impossible Tournament compete to take on Robert Irvine once more for cash prizes and the title of champion.
Four teen winners have returned to compete in the grand finale of the tournament with $25,000 at stake.
It's all about speed as Ree shares four quick recipes! With her kids behind the camera, she makes pancetta and butternut squash pasta and simple chocolate cake.
Ree Drummond makes warming dishes that are perfect for a cosy winter. She cooks Italian wedding casserole, braised beef and red chillies with a rich red sauce.
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.
Eddie Jackson packs in the pork when homemaker and home cook Wendy battles against celebrity chef and restaurateur Marc Murphy.
Justin, a teacher and vegan home cook, is blown away when Eddie Jackson gives him the chance to battle head-to-head against celebrity chef Tiffani Faison.
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.
Valerie and Duff challenge six young bakers to make tasty treats for puppies. The dessert must reflect the puppy's first birthday or their life after adoption.
Molly creates a Mexican food vacation for her husband, Nick. She cooks up tasty roasted salmon tacos wrapped in homemade flour tortillas.
Molly makes an Asian-inspired lunch for her dad. The menu includes matcha mochi donuts, sugar-coated pork buns and drunken cucumber noodles.
Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.
Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.
Four chefs compete to make amazing desserts using premium ingredients. An unusual caviar is in the first basket, and round two includes something golden.
Noah Cappe, Aarti Sequeira and Joe Sasto head to Joplin, Missouri to find the best local dish. There they try everything from tacos and sushi to BBQ and fine dining.
The junior chefs face creepy-crawly kabobs in the first basket. Then, they are happy to get fish fillets and a colourful cereal in the second round.
The winners of the first three rounds of the Impossible Tournament compete to take on Robert Irvine once more for cash prizes and the title of champion.
Four teen winners have returned to compete in the grand finale of the tournament with $25,000 at stake.
It's all about speed as Ree shares four quick recipes! With her kids behind the camera, she makes pancetta and butternut squash pasta and simple chocolate cake.
Ree Drummond makes warming dishes that are perfect for a cosy winter. She cooks Italian wedding casserole, braised beef and red chillies with a rich red sauce.
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.
Valerie and Duff challenge six young bakers to make tasty treats for puppies. The dessert must reflect the puppy's first birthday or their life after adoption.
Molly creates a Mexican food vacation for her husband, Nick. She cooks up tasty roasted salmon tacos wrapped in homemade flour tortillas.
Molly makes an Asian-inspired lunch for her dad. The menu includes matcha mochi donuts, sugar-coated pork buns and drunken cucumber noodles.
Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.
Andrew Zimmern travels the globe in search of the most iconic foods that define a location. He discovers the secrets and stories behind the legendary meals.
The junior chefs face creepy-crawly kabobs in the first basket. Then, they are happy to get fish fillets and a colourful cereal in the second round.
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.
Host Valerie Bertinelli challenges two teams to make sandwich duos, Sunday suppers and special rice dishes. Which team will impress the judges?
Trisha hosts a misfit Thanksgiving for all her local friends. She sets out a feast of orange maple glazed turkey with slow cooker acorn squash.
Trisha treats her backup singers to a John Legend concert. Before they leave, she preps a menu that includes spicy black-eyed pea salad and jerk chicken.
Guy Fieri heads to Reno, Nevada, where he tastes a unique twist on the breakfast burrito. In Ottawa, Canada, a 400-year-old cod cake recipe is on the menu.
Guy Fieri heads out on a meat-centric trip. In Richmond, Virginia, he digs into oxtail tacos and in Burlington, Vermont, a lamb French dip is served up.
Guy Fieri tasks the final three duos with the funniest and toughest games ever while making classic DDD dishes! Who will win a spot in the finale?
Guy Fieri has narrowed nine pairs of chefs down to the final three Super Teams. They cook classic food duos while playing games with a big twist.
Guy Fieri puts restaurant-owning couples' culinary skills - and relationships - to the test with a pair of challenges that they must work together to overcome.
