Four chefs compete in carnival games to determine what they can cook with, what their budgets are and where they can shop while preparing next-level carnival food.
Giada hosts a star-themed cocktail party. On the menu are small bites like crispy bacon-wrapped dates, crostini with ricotta and chocolate amaretti cookies.
12 of the best young bakers in America compete to be Kids Baking Champion. Hosts and judges Valerie Bertinelli, Duff Goldman lead them through a series of tasty challenges.
The 10 remaining kids must create a comfort food dessert imposter to keep their place at the table. Who will make it to the next round?
Valerie Bertinelli and Duff Goldman head back to the 1960s and ask the remaining nine kids to impress them with mind-blowing tie-dye cakes reminiscent of the era.
Chef Bobby Flay shows how to cook the perfect brunch for any occasion. From sweet to savoury Bobby turns making brunch into a delicious passion.
Chef Bobby Flay shows how to cook the perfect brunch for any occasion. From sweet to savoury Bobby turns making brunch into a delicious passion.
Chef Bobby Flay shows how to cook the perfect brunch for any occasion. From sweet to savoury Bobby turns making brunch into a delicious passion.
Chef Bobby Flay shows how to cook the perfect brunch for any occasion. From sweet to savoury Bobby turns making brunch into a delicious passion.
Chef Bobby Flay shows how to cook the perfect brunch for any occasion. From sweet to savoury Bobby turns making brunch into a delicious passion.
Chef Bobby Flay shows how to cook the perfect brunch for any occasion. From sweet to savoury Bobby turns making brunch into a delicious passion.
Chef Bobby Flay shows how to cook the perfect brunch for any occasion. From sweet to savoury Bobby turns making brunch into a delicious passion.
Chef Bobby Flay shows how to cook the perfect brunch for any occasion. From sweet to savoury Bobby turns making brunch into a delicious passion.
The final two food trucks go head-to-head for the $50,000 grand prize in sunny Key West, FL. A key lime challenge and an unexpected visitor galvanize the teams.
Eric Adjepong welcomes three talented fruit experts from across the United States to challenge Alex Guarnaschelli in a battle for the best fruit dish.
Chef Robert Irvine attempts to save a failing golf course restaurant in Akron, Ohio. Can he turn this business around in just two days?
Chef Robert Irvine is in Delaware to help a restaurant that is on the verge of being closed down. Robert must motivate an owner who is deep in debt.
In Port Jervis, New York, Robert helps a restaurant with an identity crisis. The owner needs a change or this small-town gem will have to close.
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.
The remaining bakers make miniature versions of two pastry classics. And they create a tall dessert with at least 12 layers and sesame as the main flavour.
The chefs are challenged to make mashup masterpieces. They find a nutty version of a doughnut in the round one basket, and a hyped-up hybrid meat in round two.
Four chefs make stick-to-your-ribs plates before they lighten things up with detox dishes. The two final competitors deliver decadent desserts.
Ree makes a Mexican-inspired family dinner on the grill. On the menu are marinated carne asada with skewers of chipotle glazed shrimp and corn and squash salad.
Ree cooks easy eats with her kids, including wafflewiches using turkey bacon and roast beef. Plus, she makes shortcut homemade ravioli and an omelette in a mug.
Valerie celebrates the birthday of her rescue dog, Luna, with a party menu of green curry vegetables, Mrs. Van Halen's bami goreng and carrot coconut cake.
Valerie heats up her Cinco de Mayo celebration with spicy dishes inspired by chillies. Her menu includes slow cooker chicken mole and Hatch chilli cream cheese dip.
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.
Eric Adjepong welcomes three talented fruit experts from across the United States to challenge Alex Guarnaschelli in a battle for the best fruit dish.
Nancy Fuller has a party to start spring with her farmer friends. Dishes include spring greens salad with traditional ranch dressing and minty vanilla iced tea.
Nancy Fuller hosts a tea party for her granddaughters, joined by Lorraine Pascale. The menu includes bacon cheddar straws and pistachio Bundt cakes.
Four chefs compete in carnival games to determine what they can cook with, what their budgets are and where they can shop while preparing next-level carnival food.
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 star ingredient is tricky for the competitors, will they keep their recipes simple? Scott Conant and Cheri Oteri pick the chef to take on Bobby.
Friends Ree Drummond and Eddie Jackson join forces to see which competitor should take on Bobby Flay. Will they pick a seafood specialist or a California ranch chef?
Alex Guarnaschelli and Michael Voltaggio love beating Bobby Flay. Will they pick a seafood aficionado or a fine dining expert to battle Bobby?
Damaris Phillips and TV host Jaymee Sire hope to strike a victorious chord against Bobby Flay. Will they pick a French chef or a Philadelphia native?
Scott Conant and Vivica A. Fox pick the competitor to take on Bobby Flay. Will it be the French master or the Caribbean cuisine enthusiast?
Michael Symon and Amanda Frietag want to send Bobby Flay home empty-handed. Chef Carrie Eagle soars into the arena to take on Cincinnati stalwart Jose Salazar.
Chef Richard Blais teams up with Laura Vitale to knock Bobby Flay down a peg or two. They enlist global food enthusiasts, chef Reza Setayesh and chef Andy Gaynor.
Jet Tila and Chef Carla Hall aim for sweet revenge over Bobby Flay. They bring in Asian food specialists, chef Dan Jacobs and chef Tony Nguyen.
Emotions run high as Anne Burrell and Michael Voltaggio bring in two young chefs who specialise in Mexican cuisine to challenge Bobby Flay.
Nancy Fuller has a party to start spring with her farmer friends. Dishes include spring greens salad with traditional ranch dressing and minty vanilla iced tea.
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.