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Chopped Junior champions take a seat at the Chopping Block as regular Chopped judges compete for charity.
Chef Nti marks special celebrations with something cooked from the heart. She prepares recipes that are easy and entertaining for every occasion.
Scott Conant welcomes four chefs to a doughnut-themed competition. They must make sense of what's in the baskets before creating their deep-fried masterpieces.
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 uncovers some surprises this trip, like the hidden gem tucked away in a grocery store that serves Nepalese-Tibetan cuisine, and an Afghan joint in Dallas.
Guy is after awesome avian food and beef this trip, like the Dallas spot smoking both duck and brisket. In Phoenix, a Mexican place dishes out barbacoa and gorditas.
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.
The team honour Earth Day with fresh finds that celebrate spring flavours. They make seafood stew with cilantro broth, Italian-stuffed artichokes and more!
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!
Geoffrey Zakarian is Bobby Flay's international tour guide. Chefs Eric Adjepong, Esther Choi and Leah Cohen bring a world of hurt for the holidays.
Four winning chefs return for the finale, where they'll represent their regions and fight to take home a grand prize of $25,000.
Inspired by the legendary Forbidden Forest, hosts James and Oliver Phelps challenge the teams to create a 3-foot-tall, gravity-defying showpiece.
The final bakers make snacks for North Pole characters and are challenged to bake and decorate a North Pole-inspired cake. Who will take the $50,000 prize?
Ree is celebrating her birthday and gives some of her favourite recipes a makeover. Plus, she revamps her go-to cake as she makes a flourless chocolate cake.
Ree shares her ground beef recipes whilst the cowboys work on the ranch. She makes slow-cooked Bolognese, beef and lettuce wraps and rye bread party pizzas.
Chef Michael Symon enlists his pal, Clinton Kelly, to try and distract Bobby into a loss. They're helped by master chefs Sylvain Delpique and Jackie Mazza.
Marc Murphy and chef Anne Burrell want to rake Bobby over the coals! They have help from grill masters, chef David Bancroft and BBQ champion Susie Bulloch.
Molly Yeh makes a cool kids' brunch for the whole family! She serves breakfast sausage stuffed biscuits, spinach egg bites, and frozen peanut butter drinks.
Molly Yeh throws an outdoor pizza party to celebrate her friends' second 40th birthdays! She makes cheesy baloney pizzas and almond rainbow cookie cake.
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.
The chefs are tasked with pairing sweet and salty flavours in their dishes. In the first round, the competitors must combine a Moroccan pie with candied bacon.
The semi-finalists craft Kwanzaa plantain desserts, make large edible ornaments and create puff pastry Christmas tree pull-aparts.
The finalists upgrade Santa's cookies, stuff their stockings with eclairs and build championship-worthy holiday train cakes for $25,000!
Sunny Anderson sprinkles holiday cheer with sugar, spice and everything nice. Chefs challenge Bobby Flay to the ultimate festive baking battle.
Tiffani Faison welcomes her fellow judges to second helpings of competition. Can the chefs beat Bobby Flay in a Thanksgiving leftover showdown?
Chef Michael Symon enlists his pal, Clinton Kelly, to try and distract Bobby into a loss. They're helped by master chefs Sylvain Delpique and Jackie Mazza.
Marc Murphy and chef Anne Burrell want to rake Bobby over the coals! They have help from grill masters, chef David Bancroft and BBQ champion Susie Bulloch.
The chefs are tasked with pairing sweet and salty flavours in their dishes. In the first round, the competitors must combine a Moroccan pie with candied bacon.
Chopped Junior champions take a seat at the Chopping Block as regular Chopped judges compete for charity.
Scott Conant welcomes four chefs to a doughnut-themed competition. They must make sense of what's in the baskets before creating their deep-fried masterpieces.
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 uncovers some surprises this trip, like the hidden gem tucked away in a grocery store that serves Nepalese-Tibetan cuisine, and an Afghan joint in Dallas.
Guy is after awesome avian food and beef this trip, like the Dallas spot smoking both duck and brisket. In Phoenix, a Mexican place dishes out barbacoa and gorditas.
Selena and Chef Alex Guarnaschelli prepare for her tree-trimming party. The feast includes black pepper roast beef and chocolate candy cane bark.
It's a surf-and-turf Christmas Eve as Michael Symon joins Selena Gomez in the kitchen. They cook up a lobster with homemade pasta and escarole salad.
Selena and Chef Claudette Zepeda prepare a Mexican festive feast. They make roast ham with salsa matcha and a Mexican twist on a historic salad.
A group of junior chefs make fun cuisine with foods on sticks. In the first round, their skewered appetisers must include stuffed pasta.
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.
Four competing pastry chefs must turn adult drinks into pastry perfection. A special beer and a frozen treat are part of the puzzle in round one.
French chefs Laurent Zirotti and Eric Damidot face off in the arena. Geoffrey Zakarian and Damaris Phillips decide who has what it takes to beat Bobby Flay.
A Sonoma County chef and a New Jersey chef fight for the right to battle greatness, but the palates of Alex Guarnaschelli and Michael Voltaggio stand in the way.
Guy dives into comfort cooking. In Phoenix he finds a funky joint stacking up barbecue fries, and in Boulder there's a pizza place loading up the pies.
Guy Fieri digs into dishes featuring dynamite dough. He checks out meaty buns at a Hawaiian joint in Arizona, and a shop in Miami making artisan doughnuts.
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.
The team celebrates spring with delicious dishes like apricot habanero grilled pork chops and lemony berry cheesecake. And, Broadway star Daniel Breaker stops by.
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.
Paige Davis challenges three bakers to use their sense of humour and make their best gingerbread creations while envisioning the worst Christmas ever.
Molly Yeh makes a cool kids' brunch for the whole family! She serves breakfast sausage stuffed biscuits, spinach egg bites, and frozen peanut butter drinks.
Molly Yeh throws an outdoor pizza party to celebrate her friends' second 40th birthdays! She makes cheesy baloney pizzas and almond rainbow cookie cake.
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.
Guy Fieri summons Noah Cappe, Joe Sasto and Aarti Sequeira to try Japanese, Jamaican, Cuban, Greek and American favourites in Port St. Lucie, Florida!
It's cookie day so Ree bakes and decorates a selection of treats. She upgrades classic recipes like chocolate chip cookies with bacon and caramel corn.
Ree wants to use the scraps from her kitchen. She makes several frugal, but delicious dishes. Her overnight chicken broth and roasted potato peels are heavenly.
Brother and sister chefs Matt and Lisa Storch take their rivalry to the next level when they try to take on Bobby Flay. Which sibling will go up against him?
Chef Carla Hall tries to beat TV announcer Steve Higgins in the kitchen. They are assisted by Kathy Sidell and Vinson Petrillo, who will take on Bobby Flay?
Four cookie makers create cookies that show Buddy's journey and their favourite scene from the Warner Brothers' Christmas film Elf..
Four cookie makers create two different cowboy Christmas designs. Then, the remaining bakers create fully functional farmhouse cookie jars.
The chefs are handed three Thanksgiving-themed baskets. In one round, they are challenged to make a turkey dish using breakfast sausage and leeks.
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.
The team celebrates spring with delicious dishes like apricot habanero grilled pork chops and lemony berry cheesecake. And, Broadway star Daniel Breaker stops by.
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.
Paige Davis challenges three bakers to use their sense of humour and make their best gingerbread creations while envisioning the worst Christmas ever.
Guy Fieri summons Noah Cappe, Joe Sasto and Aarti Sequeira to try Japanese, Jamaican, Cuban, Greek and American favourites in Port St. Lucie, Florida!
It's cookie day so Ree bakes and decorates a selection of treats. She upgrades classic recipes like chocolate chip cookies with bacon and caramel corn.
Ree wants to use the scraps from her kitchen. She makes several frugal, but delicious dishes. Her overnight chicken broth and roasted potato peels are heavenly.
Brother and sister chefs Matt and Lisa Storch take their rivalry to the next level when they try to take on Bobby Flay. Which sibling will go up against him?
Chef Carla Hall tries to beat TV announcer Steve Higgins in the kitchen. They are assisted by Kathy Sidell and Vinson Petrillo, who will take on Bobby Flay?
The chefs are handed three Thanksgiving-themed baskets. In one round, they are challenged to make a turkey dish using breakfast sausage and leeks.
A group of junior chefs make fun cuisine with foods on sticks. In the first round, their skewered appetisers must include stuffed pasta.
Four competing pastry chefs must turn adult drinks into pastry perfection. A special beer and a frozen treat are part of the puzzle in round one.
French chefs Laurent Zirotti and Eric Damidot face off in the arena. Geoffrey Zakarian and Damaris Phillips decide who has what it takes to beat Bobby Flay.
A Sonoma County chef and a New Jersey chef fight for the right to battle greatness, but the palates of Alex Guarnaschelli and Michael Voltaggio stand in the way.
Guy dives into comfort cooking. In Phoenix he finds a funky joint stacking up barbecue fries, and in Boulder there's a pizza place loading up the pies.
Guy Fieri digs into dishes featuring dynamite dough. He checks out meaty buns at a Hawaiian joint in Arizona, and a shop in Miami making artisan doughnuts.
Eric Adjepong welcomes three talented fruit experts from across the United States to challenge Alex Guarnaschelli in a battle for the best fruit dish.
Eric Adjepong challenges three cool treat experts to take on Alex Guarnaschelli, and they'll have to strategize on how to freeze her out in round one.
Eric Adjepong invites three competitors from Alex Guarnaschelli's home city of New York to represent the city's diverse cuisine.
The young chefs have to work with the odd ingredients found in their baskets. Who will impress judges Martita Jara, Marcus Samuelsson and George Mendes?
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.
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.
Inflatable holiday decorations inspire the six bakers' cute cream puff displays. In the main heat, they dazzle the judges with hand-painted eggnog cakes.
The Festival of Lights inspires the five remaining bakers. They are challenged with updating traditional rugelach with new flavours like cardamom and chai.
The four bakers combine common pantry ingredients in a new version of a classic holiday dessert. Later, they use two key fruitcake components in a new dessert.
The remaining three bakers create cakes decorated like gifts that reveal a surprise when sliced. Who will win the cash prize of $25,000?
Four cookie makers create cookies that show Buddy's journey and their favourite scene from the Warner Brothers' Christmas film Elf..
Four cookie makers create two different cowboy Christmas designs. Then, the remaining bakers create fully functional farmhouse cookie jars.
Vanilla Ice takes Guy to his favourite Ecuadorian joint in West Palm Beach, Florida. Plus, Guy is in Minnesota to try scratch-made pasta and poutine.
Guy tastes seafood and chow-chow in Palm Beach, Florida. Later, he visits a funky Filipino joint in Hawaii to sample their spin on pig's feet.
Guy tucks into lobster enchiladas and lionfish rolls at a waterside restaurant in Florida. Plus, he chows down on Vietnamese sandwiches and spring rolls.
Guy travels to Houston, Texas, to visit a restaurant that's serving worldwide recipes all under one roof, like Latin-style pork belly and Caribbean oxtails.
Damaris Phillips and Michael Symon are desperate to take down their pal Bobby. They hope New York chefs Andrew Lukovsky and Airis Johnson can do the job.
Wolfgang Puck and Ted Allen have picked two talented chefs to challenge Bobby. In the first round, the chefs must create a tasty dish using cremini mushrooms.
Robert Irvine is at the world-famous Cedar Point amusement park in Sandusky, Ohio, to make dinner for 150 superfans celebrating the park's 150th anniversary.
Three noodle experts from New York, California and New Jersey enter the arena. Can they knock chef Alex Guarnaschelli out of the competition?
In the finale, the bakers must create a tsunami cake featuring lemons and avocados. Plus, they are challenged to build a two-foot-tall Hawaiian-themed dessert showpiece.
Sunny Anderson sprinkles holiday cheer with sugar, spice and everything nice. Chefs challenge Bobby Flay to the ultimate festive baking battle.
Home cook Bria George is anything but chicken when Eddie Jackson surprises her with an epic poultry power play against celebrity chef Antonia Lofaso.
Home cook Jen McNabb knows something's fishy when Eddie Jackson challenges her to a halibut face-off against the world-famous Chef Rocco DiSpirito.
Four winning chefs return for the finale, where they'll represent their regions and fight to take home a grand prize of $25,000.
Inspired by the legendary Forbidden Forest, hosts James and Oliver Phelps challenge the teams to create a 3-foot-tall, gravity-defying showpiece.
Four cookie makers create cookies that show Buddy's journey and their favourite scene from the Warner Brothers' Christmas film Elf..
Four cookie makers create two different cowboy Christmas designs. Then, the remaining bakers create fully functional farmhouse cookie jars.
Food truck owner Omayra Dakis and chef Dominque Crisp turn leftovers into tacos and ramen. Then, they make dishes for Antonia Lofaso and Jake Smollett.
Nancy is busy in the kitchen as she prepares sweet treats for her grandchildren. She makes caramel-dipped local apples and pear and plum fruit rollups.
Nancy is putting together a lunch for her local hospice's charity motorcycle rally. She makes delicious whole hog sandwiches with herb dusted sweet potato chips.
The young chefs have to work with the odd ingredients found in their baskets. Who will impress judges Martita Jara, Marcus Samuelsson and George Mendes?
Guy checks out a Bosnian restaurant in Tucson, AZ, serving up Eastern European specialities to a place frying favourites in Wilmington, NC.
Guy visits a Seattle barbecue joint serving up ribs and brisket chilli, and a Southern spot in California specialising in fried chicken and collards.
Guy hits both coasts for tasty dishes. In California, he grabs spicy pork and plantains and visits a bakery-restaurant serving up meatloaf in North Carolina.
Guy plays a tasty game of chicken all over the US. He finds it Nashville hot-style in California and French-style at a pizza-pasta place in Seattle!
Guy digs into a range of flavour fusions, from a Latin-Asian mashup in Chicago with paella and posole to a Hawaiian spot serving guava ribs and tropical pizza.
Guy Fieri dives into dishes steeped in tradition. He checks out Russian piroshki in Seattle, and a hidden joint serving Hawaiian food to a Jewish deli in Chicago.
Guy Fieri cruises the states to check out Far-Eastern flavours, from chicken with an Asian spin in Seattle and Thai in Hawaii to modern Korean wings in Chicago.
Guy Fieri's culinary journey includes a Filipino-Hawaiian fusion in Hawaii that leaves diners speechless. And, a Spanish eatery in Chicago serves top seafood.
Guy dives into sandwiches and Southern eats. In Spokane, a food truck smokes barbecue, and in Ashland, a Mexican joint puts a tasty twist on tamales.
Guy Fieri digs into a five-star take on breakfast with a Mexican pork masterpiece in Bozeman, and amazing paella at a Mediterranean-inspired restaurant.
Nancy is busy in the kitchen as she prepares sweet treats for her grandchildren. She makes caramel-dipped local apples and pear and plum fruit rollups.
