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.
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.
Aunt Raffy joins Giada in the kitchen for a day of fun, laughter and food. Family dishes include quinoa pilaf and Aunt Raffy's peach and blueberry crisp.
Four chefs attempt to make breakfast-themed desserts. The baskets include a coffee drink, a cleverly designed candy and waffle dough.
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 samples pub food in Minneapolis, Miami and LA, from wild boar gnocchi to a lamb belly BLT. And, he meets Harry Wayne Casey from KC and The Sunshine Band!
Guy Fieri rolls into Minneapolis for a family pizza-making tradition, Miami for Haitian classics and Portsmouth, NH, for global-inspired street food.
Andrew heads south to explore Louisiana's Cajun country. He dines on blood sausage, feral hog meat and crab, as well as chewy ginger cakes and seafood gumbo.
The gang perfects poultry for Spring, and John Seymour visits. Recipes include roasted chicken with croutons, honey garlic chicken thighs and a classic mint julep.
Ree and the kids serve up awesome eats with just eight ingredients. There's a colourful clementine sprinkle cake and cheesy stuffed pasta.
Ree goes on a sheet pan adventure! She makes a roasted sheet pan salad served right in the pan, one big meatloaf, and mega mac and cheese.
The bakers make yam desserts that evoke classic scary movie clichés in the pre-heat challenge. Then, they create a pumpkin patch out of mini Bundt cakes.
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.
Giada creates meals that feature vegetables. Dishes include: Tuscan barley and vegetable soup, fettucine with roasted tomatoes and fresh mozzarella.
Giada De Laurentiis creates four Italian dishes: Bean and Sausage Stew, Eggplant and Mushroom Sandwiches, Spicy Garlic and Anchovy Farfalle and Almond Affogato.
Anne Burrell and Valerie Bertinelli try to take down Bobby. They recruit Napa Valley's Elizabeth Binder and Washington, D.C.'s Mike Ellis to help them.
Drew Barrymore and chef Michael Voltaggio are on a mission take down Bobby. They enlist chocolate-loving pastry chefs DaVee Harned and Miriam Rieder Taylor.
Ree makes easy food on the ranch, starting with a roasted Greek salad. Then, she stir-fries sesame noodles with mushrooms and makes fried mozzarella bites.
Ree Drummond cooks up ranch-style Italian with the help of her kid crew. There's chicken Florentine mac and cheese, and squash spaghetti for a healthy bolognese.
Valerie throws a bridal shower for a friend, 31 years after the wedding! The menu includes avocados stuffed with shrimp and crab salad, and poppy seed crackers.
Valerie throws a traditional English tea party with a few modern twists for her friend Jane Leeves. The menu includes cherry clafouti and Pimm's cups.
Four chefs prepare an appetiser with Mediterranean foods, including baby octopus. And, they must use a prickly green and a meaty fish for the entrée round.
Andrew heads south to explore Louisiana's Cajun country. He dines on blood sausage, feral hog meat and crab, as well as chewy ginger cakes and seafood gumbo.
The gang perfects poultry for Spring, and John Seymour visits. Recipes include roasted chicken with croutons, honey garlic chicken thighs and a classic mint julep.
Ree and the kids serve up awesome eats with just eight ingredients. There's a colourful clementine sprinkle cake and cheesy stuffed pasta.
Ree goes on a sheet pan adventure! She makes a roasted sheet pan salad served right in the pan, one big meatloaf, and mega mac and cheese.
The bakers make yam desserts that evoke classic scary movie clichés in the pre-heat challenge. Then, they create a pumpkin patch out of mini Bundt cakes.
Four teams go into battle to imagine their most terrifyingly tasty displays yet: an attack by a swarm. The special guest judge is horror-comedy actress Harley Quinn Smith.
Giada creates meals that feature vegetables. Dishes include: Tuscan barley and vegetable soup, fettucine with roasted tomatoes and fresh mozzarella.
Giada De Laurentiis creates four Italian dishes: Bean and Sausage Stew, Eggplant and Mushroom Sandwiches, Spicy Garlic and Anchovy Farfalle and Almond Affogato.
Anne Burrell and Valerie Bertinelli try to take down Bobby. They recruit Napa Valley's Elizabeth Binder and Washington, D.C.'s Mike Ellis to help them.
Drew Barrymore and chef Michael Voltaggio are on a mission take down Bobby. They enlist chocolate-loving pastry chefs DaVee Harned and Miriam Rieder Taylor.
Four chefs prepare an appetiser with Mediterranean foods, including baby octopus. And, they must use a prickly green and a meaty fish for the entrée round.
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.
Four chefs attempt to make breakfast-themed desserts. The baskets include a coffee drink, a cleverly designed candy and waffle dough.
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 samples pub food in Minneapolis, Miami and LA, from wild boar gnocchi to a lamb belly BLT. And, he meets Harry Wayne Casey from KC and The Sunshine Band!
Guy Fieri rolls into Minneapolis for a family pizza-making tradition, Miami for Haitian classics and Portsmouth, NH, for global-inspired street food.
Four chefs work to stay focused and sharp in this competition. Their challenges involve a weird hot dog creation, a delicious cake and a Japanese drink.
Firefighter cooks take over the stoves, proving they thrive when the heat is on! The dessert basket reveals a flaming surprise for the two finalists.
Martha Stewart celebrates Halloween as a judge in the kitchen. There's spooky fun in the first basket, including macaroni and cheese in a clever package.